Category Archives: FoodTalk

Apple Pie Muffin Recipe

Makes 12 muffins

Topping:

  • 1/2 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon cinnamon
  • 1 tablespoon dry or steel cut oats

Muffins:

  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced peeled firm tart apples
  • 1/2 cup Apple Butter
  • 1 teaspoon cinnamon

Directions:

Topping: In a small bowl toss together sugar, flour, butter and cinnamon, and oats until crumbly and set aside.

Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.  Slowly mix in remaining ingredients.  Fold in apples, mixing just until combined.  Spoon into lined muffin tins filling 3/4 full.  Sprinkle topping over evenly.  Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

 

Mushroom and Spinach Frittata Recipe

Serves 6

Ingredients:

  • 3 tablespoons butter
  • 1 cloves garlic, minced
  • 6 ounces shredded smoked Gouda
  • 8 ounces mushrooms, quartered
  • 2 cups fresh spinach, chopped
  • 1 pint cream
  • 1 cup milk
  • 12 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 1 tablespoon fresh Thyme, chopped rough
  • 1 tablespoon fresh Rosemary, chopped rough
  • 1 tablespoon fresh chives, chopped rough

Directions:

Melt butter in an oven proof skillet.  Add garlic and mushrooms and saute for 3-5 minutes. Add spinach, saute for 2 minutes. Beat eggs, salt,  pepper, baking powder, cream, milk, cheese and herbs together.  Pour over mixture in skillet, stirring to combine.  Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.  Broil 6″ from heat for 3-4 minutes or until eggs are set and frittata is lightly browned.

 

 

 

 

Venison Stew Recipe

Ingredients:  

  • 2 pounds venison, cubed
  • 1 medium red onion, chopped
  • 2 small turnips, diced
  • 2 large potatos, diced
  • 6 carrots sliced diagonally
  • 2 clove garlic, minced
  • 6 cups beef broth
  • 2 cups green beans
  • 2 bay leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Directions:

Over medium heat, melt 2 tablespoons of butter and 1 tablespoon oil in large pot.  Saute onion and garlic.  Add venison and cook completely.  Drain excess fat and return to pot.  Add the remaining ingredients and cook over medium heat until vegetables are tender.  Salt and pepper to taste.  Before serving, mix 1 tablespoon of corn starch 2 tablespoons of cool water.  Slowly stir into soup until desired thickness is reached.  Serve with crusty bread.

Pan Fusion Soup Recipe

Makes 2 big bowls of soup

Toast the spices

  • 4 whole cloves
  • 4 whole star anise
  • 1 cinnamon stick

Heat a frying pan over medium heat. Add the cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes.  Put the spices into a bowl and set aside.

Ingredients:

  • 1 quart chicken stock plus two cups water
  • 1 bunch green onions (green top parts only) chopped
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon brown sugar, or more to taste
  • 1 tablespoon fish sauce, or more to taste (optional)
  • 2 cup sea weed or kale, chopped into bite-sized pieces
  • 2 large grilled chicken breasts, shredded
  • 1 orange or yellow bell pepper, sliced thin
  • 2 cups sliced mushrooms
  • 4 oz vermicelli or thin rice noodles
  • 2 tablespoon cilantro, chopped- for garnish (optional)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • 2 tablespoons rice wine vinegar
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
  • 1/2 lime, cut into wedges
  • salt and pepper to taste

Directions:

In a large pot, add the toasted spices and all ingredients except chicken, sea weed/kale, mushrooms and bell peppers and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.

Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids.  Add the sea weed or kale, mushrooms and bell peppers and cook for 1-2 more minutes. Remove from heat.

Add the shredded chicken and the vermicelli. Allow to sit for a few minutes while the noodles soften. Ladle the broth into bowls. Divide the kale, shredded chicken, peppers and the noodles evenly into each bowl. Sprinkle on the garnishes.  Squeeze lime juice to taste over the top of your bowl before eating.

Chicken Fried Steak Recipe

Chicken Fried Steak
Comfort food at its best.

Ingredients:

  • 6 (6-oz.) cubed steaks (2 lbs)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 6 eggs, lightly beaten
  • 1/4 cup milk
  • 1 sleeve saltine crackers, crushed

Directions:

  1. Salt and pepper steals. Dredge steaks in flour; dip in egg and milk, then dredge in crushed crackers.
  2. Add 1/4 cup canola or vegetable oil to skillet.  Cook steaks over medium heat 3 to 4 minutes on each side or until golden. Transfer steaks to a wire rack or place on paper-towel lined plate.

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe
Serves 16
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Prep Time
30 min
Cook Time
1 hr
Total Time
5 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
5 hr 30 min
361 calories
35 g
110 g
23 g
5 g
13 g
124 g
256 g
27 g
0 g
7 g
Nutrition Facts
Serving Size
124g
Servings
16
Amount Per Serving
Calories 361
Calories from Fat 205
% Daily Value *
Total Fat 23g
36%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 110mg
37%
Sodium 256mg
11%
Total Carbohydrates 35g
12%
Dietary Fiber 1g
5%
Sugars 27g
Protein 5g
Vitamin A
99%
Vitamin C
2%
Calcium
7%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
  1. 2 cups graham cracker crumbs
  2. 3 tablespoons light brown sugar
  3. 1/2 teaspoon ground cinnamon
  4. 1 stick melted salted butter
Filling
  1. 3 (8-ounce) packages cream cheese, at room temperature
  2. 1 (15-ounce) can pureed pumpkin
  3. 3 eggs plus 1 egg yolk
  4. 1/4 cup sour cream
  5. 1 1/2 cups sugar
  6. 2 teaspoons ground cinnamon
  7. 1/4 teaspoon fresh ground nutmeg
  8. 1/4 teaspoon ground cloves
  9. 2 tablespoon all-purpose flour
  10. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
For crust
  1. In a bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring-form pan. Set aside.
For filling
  1. Beat cream cheese until smooth. Mix in pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla.
  2. Beat together until well combined.
  3. Pour into crust. Spread evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Adapted from Food Network
beta
calories
361
fat
23g
protein
5g
carbs
35g
more
Adapted from Food Network
Preston Cooks For You http://prestoncooks.com/

Tamale Scalloped Corn Recipe

Tamale Scalloped Corn Recipe
Serves 12
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
90 calories
15 g
62 g
3 g
4 g
1 g
96 g
174 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 90
Calories from Fat 22
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 62mg
21%
Sodium 174mg
7%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
6%
Sugars 3g
Protein 4g
Vitamin A
4%
Vitamin C
3%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Scalloped Corn (this recipe is cut in half)
  2. 2 cans whole kernal corn, undrained
  3. 2 can cream style corn
  4. 4 large eggs
  5. 2 sleeves saltine crackers, crushed
  6. Salt, pepper, chili powder, and cayenne to taste
  7. 2 cans HiPower or Hormel canned tamales.
Instructions
  1. Combine corn, eggs, seasonings, and crackers. Place in buttered baking dish. Place sliced tamales on top. Bake at 350 until firm (but still moist) and lightly brown (20-30 minutes).
beta
calories
90
fat
3g
protein
4g
carbs
15g
more
Preston Cooks For You http://prestoncooks.com/

 

Guinness Chocolate Cupcake Recipe

Guinness Chocolate Cupcake Recipe
Serves 24
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307 calories
39 g
49 g
13 g
3 g
8 g
96 g
149 g
29 g
0 g
4 g
Nutrition Facts
Serving Size
96g
Servings
24
Amount Per Serving
Calories 307
Calories from Fat 111
% Daily Value *
Total Fat 13g
19%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 49mg
16%
Sodium 149mg
6%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
4%
Sugars 29g
Protein 3g
Vitamin A
8%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cup all purpose flour
  2. 1/2 cup Dutch processed cocoa powder
  3. 1/4 tsp salt
  4. 1 1/2 tsp baking soda
  5. 1 cup granulated sugar
  6. 1/2 cup light or dark brown sugar
  7. 4 oz (1/2) cup unsalted softened butter
  8. 2 tsp vanilla extract
  9. 2 egg
  10. 1/2 cup sour cream
  11. 1 12 fl. oz. bottle Guinness or stout beer
  12. Bailey’s Cream Cheese Frosting
  13. 1 8oz. bar of cream cheese, softened
  14. 1 4oz. stick of unsalted butter, softened
  15. 2 cups confectioner’s sugar
  16. 4 – 6 Tablespoons of Bailey’s Irish Cream
  17. In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s and beat until completely incorporated into the frosting. Spread or pipe frosting onto cupcakes.
Instructions
  1. Preheat the oven to 350 degrees and line with 2 12 count muffin tins with paper cups,
  2. In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
  3. In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
  5. Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
  6. Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
  7. Divide 1/4 cup of batter into each muffin cup. About 20 – 24 cupcakes.
  8. Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
beta
calories
307
fat
13g
protein
3g
carbs
39g
more
Adapted from Family Fresh Meals
Preston Cooks For You http://prestoncooks.com/

Chocolate Molten Lava Cake Recipe

Chocolate Lava Cake with Rasberries and Chocolate Chips

Valentine’s Day is just around the corner.  Nothing says love like chocolate!  So I just wanted to show you a little love by sharing this ooey gooey chocolate dessert recipe.

Serves 6

Ingredients

  • 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
  • 1/3 cup granulated sugar, plus more for muffin tins
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 ounces bittersweet chocolate, melted
  • Confectioners’ sugar, for dusting
  • Whipped Cream for serving

Directions

  1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
  3. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.

Goat Cheese Tamales & Mole Recipe

 

Goat Cheese Tamales with Mole Recipe
Serves 12
An interesting spin on a classic dish
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Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
676 calories
65 g
26 g
42 g
12 g
13 g
326 g
679 g
14 g
3 g
25 g
Nutrition Facts
Serving Size
326g
Servings
12
Amount Per Serving
Calories 676
Calories from Fat 368
% Daily Value *
Total Fat 42g
65%
Saturated Fat 13g
65%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Cholesterol 26mg
9%
Sodium 679mg
28%
Total Carbohydrates 65g
22%
Dietary Fiber 7g
29%
Sugars 14g
Protein 12g
Vitamin A
22%
Vitamin C
58%
Calcium
11%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup shortening
  2. 4 cups Masa Harina (instant corn Masa mix)
  3. 2 tsp salt
  4. 1 tsp cumin
  5. 1 tsp baking powder
  6. 3-4 cups chicken stock
  7. 1/2 cup goat cheese
  8. Mole Sauce
  9. 6 whole black peppercorns
  10. 1 1/2 tbls cinnamon
  11. 2 tbls oregano leaves
  12. 1/4 cup shortening
  13. 1/2 pound chiles (ancho)
  14. 1/4 cup sesame seeds
  15. 1/4 cup peanuts
  16. 1/4 cup almonds
  17. 1/4 cup pecans
  18. 1 cup red wine
  19. 1/2 cup raisins
  20. 1/2 cup prunes
  21. 1/2 cup apricots
  22. 1 tbls butter
  23. 1 large plantain
  24. 2 1/2 cups chicken stock
  25. 1 large tomato, diced
  26. 2 large flour tortillas
  27. 1 medium onion, cut into chunks
  28. 1/4 cup tomato paste
  29. 2 oz semisweet chocolate
Instructions
  1. Heat a sautée pan and toast the spices/herbs for a minute. Cool and grind in a spice grinder or food processor. Wipe out the sautée pan and add shortening to the pan and toast the sesame seeds for 3 minutes. Cook the nuts separately in the same method. Let the nuts and seeds cool and grind in a food processor.
  2. Heat the red wine and place the chopped fruit in the liquid. Allow to simmer for 20 minutes. Add a small amount of shortening to the pan and add the sliced plantain then sautée for 3 minutes on each side. In a separate pan, dry sautée the chiles then soak for 15 minutes in hot water.
  3. Place the plantain and dried fruit into food processor and make a paste. Reserve. Working in convenient batches in blender, add the drained chiles and seeds with the chicken stock and puree. Push this chile mixture through a sieve or china cap. Discard the remainder.
  4. Place tortillas on baking sheet and place in the oven. Bake on 350 until tortillas are brittle to the touch.
  5. Now you have 4 different mixtures – NUTS, FRUITS, CHILES AND SPICES
  6. In a large stock pot roast the garlic, onions and tomatoes with tomato paste. Cool and blend. Combine all the purees with the spices and heat. When it is simmering, add the chocolate and crumbled tortilla then cook for 30 minutes.
  7. In a large mixing bowl, whip shortening until it is light and fluffy. Beat in the Masa, salt, cumin and baking powder.
  8. Gradually add the chicken stock to form a moist soft dough. crumble in the goat cheese and let stand for 15 minutes. Adjust the moisture if needed.
  9. Soak corn husks for at least one hour or use parchment squares. Spread evenly, 1/3 cup of mix into center of corn husks. Fold into thirds then fold ends over to secure
  10. Steam for about one hour in a bamboo steamer or on stove top.
beta
calories
676
fat
42g
protein
12g
carbs
65g
more
Preston Cooks For You http://prestoncooks.com/