Cherry Almond Cake

 Well, waking up to another brisk start to the day makes me wonder when spring is really coming to stay.

I was surprised to find at the store these lucious cherries so early in the season.  So I dug out my cherry picker 

and figured it was 

                                                    Cherry Almond Cake

This cake requires minimal effort to put together, less than 15 minutes of prep time, with NO MIXER NEEDED.  The perfect cake for your Mother's Day celebration.
Cook's Notes: For the cake:16-20 sweet cherries, pitted and halved, use 16 if the cherries are very large. You will need a cherry pitter or a long skewer to pit the cherries. The recipe was adapted from thecafesucrefain
Ingredients:

• 16-20 sweet cherries
• ½ cup plain yogurt or Greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup all-purpose flour
• ½ cup almond flour
• 1 teaspoon Saigon cinnamon
• ½ cup mild-flavored oil such as sunflower, grapeseed, avocado, canola, etc.
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Directions:

• For the cake: Preheat the oven to 350 degrees and spray an 8-inch round cake pan with baking spray. Set aside.
• Pit the cherries and cut each one in half (or quarters if the cherries are very large). Place a length of doubled paper towels on a work surface. Spread the cherries out on paper towels, then roll them up lightly to absorb some of the excess juice. Keep the cherries rolled up until ready to use.
• In a medium-size bowl, whisk together the yogurt, sugar, eggs, and extracts until nice and smooth.
• Sprinkle the baking powder and salt over the top and whisk to combine. Add the flour and whisk just until incorporated.
• Add the oil and whisk well. Don’t worry, at first it will seem to separate, but keep stirring until smooth.
• Transfer the batter to the prepared pan. Sprinkle the cherries, cut side down, over the top to within ½ inch of the sides of the pan.
• Bake for 25-27 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. You can also use an instant thermometer inserted into the center of the cake to test doneness.
• Cool the cake on a cooling rack for 5 minutes; then invert it out of the pan onto the rack. Dust with powdered sugar, serve, and enjoy.

Celebrating Cinco de Mayo

 

Cook's Notes: Well, I was naive to think I had escaped the winter since the calendar does say May 5th, but WRONG! Up north, 32 degrees this morning. Where oh where did Spring go?

Moving forward with my original post for 

Let's begin with the fun part -a must for your celebration.

Margarita

Cook's note: The recipe makes 2 large glasses.

Ingredients: 

• 6 shot glasses of plain ( no alcohol) margarita mix ( I like to use Jose Cuervo) 
• 2 shot glasses of Tequila
• 1/2 shot glass Cointreau
• 1/2 shot glass Grand Marnier
• 1 tray of ice cubes

Directions:

• In a blender, crush ice cubes.
• Add the rest of the ingredients and blend till smooth.
• Dip the rim of the glass in lime juice and then into salt.

Since we need a warm-up here in the northern part of the state, I thought a bowl of  Chicken Tortilla Soup would be perfect.  This Mexican soup is a fairly recent incarnation. The soup is named for the fried corn tortilla strips used. It can usually be found on Mexican and Tex-Mex menus. Toppings for the soup include sour cream, avocado, cilantro, and homemade tortilla chips.

Cook's notes: The soup turns up the heat with a bit of a kick, loaded with Mexican flavor from Mexican salsa, cumin, and chili powder. Using a rotisserie chicken is a time saver. Prepared tortilla chips can be substituted for making your own.  
Ingredients:

• 4 cups cooked chicken, shredded
• 1 can Rotel tomatoes with green chiles with juice
• 1 small onion chopped
• 1/2 cup each mini sweet red and yellow peppers 
• 2 garlic cloves, minced 
• 1-1/2 cups water
• 32 oz. low-sodium chicken broth 
• 1 (7.76 oz.) Mexican salsa
• 1/4 teaspoon each cumin and chili powder 
• 1/8 teaspoon salt
• 3/4 teaspoon sugar
• 1 bay leaf
• 2 cups frozen corn or canned Mexicorn, drained
• 1/2 can of black beans, drained and rinsed
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro,  minced or parsley

Directions:

• In a large soup pot, saute onions and peppers in 1 tablespoon olive oil for 3 minutes. Add garlic and sauté for 2 more minutes. 
• Add in the rest of the ingredients except lime juice and cilantro. Bring to a boil. Reduce the heat to a simmer and cook for 45 minutes, uncovered. Add lime juice and remove the bay leaf before serving. Garnish with cilantro. 

Optional Homemade Corn Tortillas Strips

Ingredients:

• 7 small corn tortillas
• Vegetable oil

Directions:

• Preheat oven to 400 degrees.
• Lightly brush both sides of tortillas with oil.
• Cut into strips and place on a baking sheet. 
• Bake until crisp, about 10 minutes.
• To serve, sprinkle crisp tortilla strips over the soup.

"Worries go down better with soup."

Jewish Proverb

Scrambled Egg Breakfast Taco with Smoked Salmon and a Tequila Sunrise

A delicious Sunday start to your Cinco de Mayo week 

Scrambled Egg Breakfast Tacos with Smoked Salmon 
Cook's Notes: Enjoy a delicious taco for breakfast or brunch to celebrate Cinco de Mayo. Filled with healthy ingredients and loads of Tex-Mex flavor, this taco is definitely company-worthy. The recipe makes four tacos, but the ingredients can be easily increased to serve more. A sunrise cocktail with some fresh fruit is the perfect accompaniment to this meal.

Ingredients:

• 4 white corn shells
• 6 large eggs
• 1/4 cup half and half or 2% milk
• 1 teaspoon Adobo (Mexican seasoning) or Elote seasoning
• 1/2 teaspoon dry mustard 
• 1 tablespoon butter
• 1/2 cup each of mini sweet peppers and onions
• 2 handfuls of torn spinach leaves
• 1 cup chopped pieces of smoked salmon
• 1 diced avocado
• 1/2 cup cherry tomatoes, diced
• A squirt or two of Sriracha sauce
• 2/4 cup shredded white cheddar cheese or Mexican 4 Cheeses 

Directions:

• In a blender, mix seasonings with half and half or milk and eggs. Set aside.
• Preheat oven to 300 degrees.
• Wrap corn shells in foil and warm for 12 minutes.
• Melt butter in a frying pan, saute peppers, onions, and chopped spinach. Sauté until the spinach is wilted.
• On medium-low, add egg mixture, scrambling eggs until almost set. Turn off the heat and add in salmon pieces with chopped tomatoes. Mix well, adding a squirt or two of Sriracha to brighten the taste. Sprinkle with cheese.
• Divide the egg mixture among the four taco shells.
• Garnish each taco with sliced avocado and serve with a side of fresh fruit.

Tequila Sunrise Mimosa is quick, easy to make, and don't forget the paper umbrella, a must. 

The recipe is from www.gimmesomeoven.com/tequila-sunrise-mimosa/#more- 
and makes one drink. It's the perfect drink also for a Mother's Day Brunch. 
Ingredients: 

• 1 ounce tequila or mezcal
• Fresh lime wedge
• 4 ounces chilled champagne (or approximately half a glass)
• 4 ounces Florida’s Natural Orange Juice (or approximately half a glass)
• 1 splash grenadine
• optional garnishes: slice of fresh orange or lime

Directions: 

• Pour tequila (or mezcal) into a glass.  Add a squeeze of fresh lime juice. Pour in champagne until the glass is about half full, then fill the remaining glass (leaving a half inch or so of room on top) with orange juice. Add a splash of grenadine. Do not stir. 
• Garnish glass, if desired, with cherries, or add orange slices.
• Serve immediately while it’s still a little bubbly…and enjoy!

 

Healthy One Pot Skillet Tex-Mex Beef and Rice

Cook's notes: You don't need a fiesta to enjoy One Pot Skillet Tex-Mex Beef and Rice, though it is perfect for Cinco de Mayo. This dish is loaded with delicious Tex-Mex flavors. Prep ahead makes assembly easier. Lean meat is used, and the combination of brown rice with quinoa has more vitamins and fiber than regular white rice. Nutrient-rich produce is used in this casserole. The recipe is an original Ever Ready special. 

A box of Uncle Ben's Brown Rice and Quinoa was used for this recipe. Brown or Spanish uncooked rice can be substituted for this product, but the following seasonings would then be used in place of the seasoning packet in the box-1/2 teaspoon chili powder, 1/4 teaspoon cumin, and 1/4 teaspoon oregano. Leftover corn from the can can be added when making a box of cornbread. A small salad or dish of fresh fruit could be paired with the meal.  

Tex-Mex Beef and Rice Casserole  

Ingredients: 

• 1 lb. lean ground beef 
• 1 box Uncle Bens Brown Rice and Quinoa, including seasoning packet
• 1-1/2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup of onions, diced
• 1 cup sweet mini red and yellow sweet peppers, diced 
• 1 cup canned Steam Crisp Mexi-corn, drained
• 1 cup canned black beans, drained and rinsed
• 1-10 oz. can medium flavor red enchilada sauce 
• 1 can (10 oz.) mild Rotel diced tomatoes with chiles or 1 can diced tomatoes with oregano and basil 
• 1 cup chicken broth
• 1/2 teaspoon sugar
• 1-1/2 cups shredded fat-reduced Mexican 4 cheeses blend, divided
• Optional 2 tablespoons chopped fresh cilantro leaves
• Optional 1-1/2 cups crushed corn chips 

Directions:

• Heat olive oil in a large deep skillet over medium-high heat. Add beef, onion, garlic, and bell peppers. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Wipe the pan clean of grease.  
• Stir in uncooked rice, seasoning packet, corn, black beans, enchilada sauce, diced tomatoes, chicken broth, sugar, and 1 cup of cheese. Mix well.  

Heat covered on low heat for 25 minutes. Stir a few times. Add the last 1/2 cup of cheese and cook for 2 more minutes, uncovered.

Honey Cornbread
Cook's notes: I used a box of Krusteaz Honey Cornbread


Ingredients:

• 1 box of honey cornbread (15 oz.)
• 1 cup canned Steam-Crisp Mexicorn, drained 
• 2/3 cup milk 
• 1 egg
• 1/3 cup canola or vegetable oil 
• 2 tablespoons honey or Agave Nectar
•  1 small can green chiles, drained and patted dry on a paper towel
• 2 tablespoons diced green onions
• Optional 1 cup of shredded Mexican 4 Cheeses

Directions:

• Mix all the ingredients except the honey. Do not overmix the batter.
• Bake in a greased 8 x 8-inch glass pan at 400 for 18-22 minutes or until center is done.
• Poke holes all over the top of baked cornbread with a skewer. Drizzle with honey and serve warm. 

Buttermilk Biscuits with Strawberry Balsamic Sauce

Ever Ready update 

This week, my brother Peter passed away unexpectedly in his sleep. He was only 60 years old. We are all devastated over the loss thus Ever Ready will be on "pause" for a week to attend his funeral.   

PETER LENTSCH

  

Buttermilk Biscuits with Chocolate Balsamic Strawberries 

Cook's notes: Savor the flavors of the season with this light dessert. I made my own biscuits, but a purchased sponge cake can also work well for this recipe. You might be interested in which two brands of refrigerated biscuits the Huffington Post recently rated as its top choices.

#1

#2

Use a high-quality dark balsamic vinegar for this recipe. Consider a splurge and purchase Chocolate Balsamic. It's amazing and really elevates the flavor. The recipe is enough filling for 4 biscuits or shortcakes.

Strawberries with Balsamic Vinegar

This is a unique, gourmet way to serve this fantastic spring/ summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or on their own. The pepper really enhances flavor and gives the fruit a little zing. Chocolate balsamic paired with strawberries is amazing. 

BONUS Two recipes to choose from 

Ingredients:

• 16 oz. fresh strawberries, hulled, and large berries cut in half
• 2 tablespoons balsamic vinegar or Chocolate Balsamic Vinegar
• 1/4 cup white sugar
• 1/4 teaspoon freshly ground black pepper, or to taste

Directions:

• Place strawberries in a bowl. Drizzle balsamic vinegar over strawberries, sprinkle with sugar, and stir gently to combine. 
• Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Strawberry Filling
Ingredients:

• 1 package (10 oz.) frozen halved strawberries in syrup, thawed
• 1/4 cup currant jelly
• 1/4 cup of water
• 1/4 cup orange juice
• 3 cups fresh quartered strawberries
• 2 tablespoons cornstarch
• 1-2 tablespoons chocolate or regular balsamic vinegar  

Directions:

• Drain thawed berries in a glass measuring cup.
• In a saucepan on the stove, add the drained juice, currant jelly, water, orange juice, and strawberries.
• Add in cornstarch, and whisk to blend.
• On low heat, thicken the sauce and add in fresh strawberries as well as drained strawberries.
• Remove the pan from the stove and stir in balsamic vinegar. Place the strawberry mixture in a bowl, cool, cover, and refrigerate until serving.

 

Cheese Tortellini with Spinach, Peppers and Italian Chicken Apple Sausages

while enjoying a dish of Cheese Tortellini with Spinach, Peppers, and Italian Chicken Apple Sausages 

Looking for a one-skillet meal idea to make dinner preparation a little less hectic?  Then this may be the recipe for you. It was adapted from Taste of Home and serves four. Pair the meal with a fruit or mixed greens salad and serve with warm, crusty bread. I highly recommend Aidells products, as they use no artificial ingredients or antibiotics. 

Ingredients:

• 1 package refrigerated cheese tortellini or cheese ravioli
• 1-1/2 tablespoons olive oil
• 1 package of fully cooked Italian Chicken Sausage (Aidells), halved and cut into slices
• 3/4 cup diced sweet onions
• 1 cup diced, mini sweet peppers (red and yellow)
• 1 crisp apple, diced into small chunks
• 2 minced garlic cloves
• 1 cup of white wine
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup apple juice or apple cider
• 1 tablespoon parsley flakes
• 1/2 teaspoon Italian seasoning
• 1 heaping tablespoon cornstarch
• 3 cups fresh baby spinach, torn leaves
• 1/2 cup heavy whipping cream
• 1/3 cup shredded Parmesan cheese

Directions:

• Cook tortellini according to package directions, but a little on the al dente side. Drain and cover the colander.
• In a large skillet over medium heat, stir fry sausage slices, onions, peppers, garlic, spices, and apple chunks for 7 minutes.
• Stir in wine, bring to a boil, reduce the heat, and cook until the liquid is reduced by half. Do not cover.
• In a bowl, mix cornstarch and chicken broth. Stir into the sausage mixture with apple juice or cider. Bring to a boil, stirring constantly, reduce to low heat, and cook until thickened, uncovered. Stir in cream and spinach. Cook on low until spinach is wilted.
  
  
  
  

Buttermilk Chocolate Cake

 When the saguaro cactus flowers, it is an epic event, as the blooms last only 24 hours. And I only had to walk a block to see this transformation. 

FUN FACTS on Flowering Cactus

• Peak blooming is from early May to early June
• They have a short lifespan
• The flower blooms for less than 24 hours, opening at night and remaining open the following day.
• The whole saguaro, though, can produce many blooms throughout the season.
• They get a little help from their friends, as the saguaro flower relies on several desert-dwelling animals for pollination. At night, that's the lesser long-nosed and Mexican long-tongued bat.
• According to the Desert Museum, bees and birds, such as the white-winged dove, pollinate the flowers during the daytime.
• Saguaro flowers are often described as having a pungently sweet melon scent. Bats and other wildlife can't get enough.
• It's the official state flower of Arizona, designated in 1931.

We celebrated Martha's birthday early with a requested Chocolate Buttermilk Cake. 

I found the cake topper on Amazon. There were many different ones to choose from.

 Did You Know?

Dutch Process Cocoa is darker than regular unsweetened cocoa powder. It takes on a more mellow, chocolatey flavor as the powder is treated with an alkali that neutralizes its natural acidity. This is one choice to use or use Special Dark Hershey Chocolate 

Cook's Notes: The batter can be baked in a 13 x 9 pan or two cake pans, but cooking time will vary: 28 minutes for a 13 x 9, or 3 cake pans 20 minutes. The addition of buttermilk makes for a very moist cake. The recipe is very easy and straightforward. So delicious, especially the frosting.

Ingredients: 

• 2-1/3 cups flour
• 3/4 cup unsweetened dark Dutch-process cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup softened butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 1-1/2 cups buttermilk

Directions:

• Preheat 350 degrees. Lightly grease a 13 x 9 pan or 2 cake pans.
• Sift together the first five ingredients, through salt. Set aside.
• In a large bowl, cream butter and sugars for about 2 minutes.
• Add eggs one at a time, beating after each addition.
• Beat in vanilla and mix well.
• Add flour mixture alternately with buttermilk, beating on low after each addition. Beat for 20 seconds more.
• Spread batter evenly in the prepared pan and bake for the required time, depending on the pan size. Cool before adding glaze and refrigerate. 

Bittersweet Chocolate Glaze

Ingredients:

• 2 tablespoons butter
• 1- 4 oz bittersweet or semi- sweet chocolate bar, roughly chopped
• 3 tablespoons brewed coffee or water
• 1 tablespoon light corn syrup
• 2 tablespoons Kahlua
• 2-1/2 cups powdered sugar
• Half and half or milk as needed
• Optional garnish: ½ cup chopped pecans or walnuts

Chocolate Glaze Directions:

• Melt butter, then whisk in chopped chocolate, coffee, or water, and corn syrup over low heat in a saucepan. Stir until smooth. Cook 2 minutes. Remove from heat and whisk in Kahlua and powdered sugar. Blend until smooth.
• Add in milk or cream as needed for glaze consistency. Pour glaze over cooled cake and sprinkle with toasted nuts if desired.
  
  
  

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