Thursday, May 27, 2010

Thursday's the Potluck Club.-Thai Bake and Dessert

Oh those Potluck Summer Days are coming. You know the kind... Cookout and get-togethers ..the ones you need to bring a dish to share. I thought this would be a great time to share all your Potluck dishes. One place to put the link to your recipes. So the icon is on the top side bar, it is like a cookbook just for Potluck recipes. Wouldn't it be good to choose one from another country or a different one? Just to throw your friends off because they know you always bring the same thing! Surprise them this year.

Now the way this works is you Link up your recipe in the thumbnail link. For the photo you can use your signature widget, a photo of the dish or of yourself that's it.
I hope you will join in this Summer Fun. I will only be running this until the end of June. So only five more weeks left. Then at the Fourth of July party, Park concert picnics,Family reunions, Pool Parties and all the rest of the Seasons food and friends get-togethers you will be ready for that different dish.

Since my arm has been in a daughter has been doing the cooking. the other day she made Banana cream dessert. She wanted me to show you..

Banana Cream Dessert
you will need: 2 to 3 large bananas, one package 3oz instant Banana Cream Pudding Mix, Coolwhip 8oz package and Vanilla Wafers about one half a box.

Make the pudding according to package- We use skim milk ,a healthier choice. set aside
In at Pie dish or 2 Quart round dish layer as follows;
(I prefer the 2qart round dish)

  1. Line the bottom of the dish with some wafers, just to cover.
  2. Slice one banana and place on top of Wafers
  3. Put some pudding on top, just to cover bananas
  4. Add Coolwhip to cover pudding.

Repeat layer according to size of dish. For the pie plate repeat one more time for the 2quart repeat two more times.

Top with a couple of sliced bananas and a couple of wafers.
refrigerate til serving and refrigerate any left overs. If there is any!

Now for the Thai Chicken and Rice Bake:

  • In a 9x13 inch pan place 2 cups of Jasmine Rice
  • add one can of chicken broth (low sodium) and enough water to make 20 oz of liquid. Stir well.
  • On top of the rice mixture add boneless Chicken Breast, here you can use as many as your like. If they are large ones cut in half and lay on rice. As you see in the photo we used 3 for there was only 3 of us. However for a potluck you would want to add 6 and cut them in half making 12 pieces.
  • Lightly sprinkle the tops of the chicken pieces with Lemon pepper and Thai seasoning (we use McCormick)
  • cover pan with Aluminum foil
  • Cook in a 350 degree Fahrenheit oven for 45-50 minutes. At the 35 minutes mark uncover to allow for browning.

Monday, May 24, 2010

Coffee time with Auntie E -Hawaiian Food.

I'm sitting here drinking my favorite coffee. Thinking about tonights dinner. Turkey tonight I think. I'm thinking....Hawaiian style cutlets. Does that sound good to you? So what to put in Hawaiian Turkey cutlets. When I think of Hawaii my mind think Luau..... Pineapple, cherries, sweet sauce, macadamia nuts and coconut. Hum... my mind is soaring right now. I will post the recipe later this week. What foods do you think of when you think Hawaiian?

Thought I would give you a peek of Thursday's PotLuck Club recipe. Be sure to return Thursday to link your Recipe up.

Thai Chicken and Rice Bake.

Monday, May 10, 2010

Cooking with Rhubarb.

Years ago while I lived in Indiana, we went to an Amish village. There we had Lunch served to us. I do not have to tell you how good the food was. However there was a Relish made with Rhubarb and Tapioca that I just fell head over heads with. For years I have been trying to get that recipe, with no avail. So while in the grocery store I saw Fresh Rhubarb and thought of that relish. Here's my take on it. It takes about an Hour to make after you soak the tapioca overnight. Can be canned in jars I would water boil the jars and lids.. then ladle the relish into 1/2 quart sterilized jars, leaving 1/4 inch space at top cover with the lids and bands.Process in water bath for 15 minutes. Remove from water bath and Let cool at room temperature and store in cool place.

Tapioca Strawberry/Rhubarb Relish

1 cup pearl tapioca
3/4 cup sugar
1 quart water
3/4 cup sugar
1 tsp vanilla extract.

4 large stalks of Rhubarb- cut into 1/2 inch pieces.
3/4 fine organic sugar
3/4 cup water
1 lb Strawberries clean hulled and sliced
1/2 cup fine organic sugar

4 sheets of Oetker Gelatine Sheets. soften in cool water for 2 minutes.

Step 1: Soak tapioca overnight in water to cover.
In the morning drain the water and set a side.
heat 1 quart of water and 3/4 cup of sugar in 4 Quart saucepan. Bring to a boil.
Add drained Tapioca and continue boiling for 30 minutes ( tapioca should become clear in color.

Step 2. While tapioca is boiling; in a large skillet add Rhubarb and 3/4 cup of sugar and 3/4 cup water together.Cook on Medium high heat and bring to a boil. reduce heat to medium. Boil for about 15 minutes or until rhubarb is soften.
Add sliced Strawberries cook together for about 10 minutes Stirring occasionally. Mixture should cook down and rhubarb will be cooked completely down.
(Hubby likes it sweeter so at this point I add 1/2 cup more of Sugar)

Step3; Now back to the Tapioca... add 3/4 cup sugar and 1 teaspoon vanilla. Continue to cook for 10 minutes.

Step4; Back to Rhubarb/Strawberry mixture....Add Gelatine Sheets (if you can not find Gelatine sheets..Use 8 gms[1 pack] of Knox unflavored granular Gelatine) stir well. Boil gently for about 5minutes.

Step5; Fold Tapioca mixture into Rhubarb/Strawberry mixture. Mix well, continue cooking for about 3 minutes.

Ladle into a heat resistance bowl. Once bowl is fill half way you can pour the rest in.
Let set a room temp til somewhat cool then refrigerate. Or follow the Canning instructions above.

If you are canning should yield six-1/2 quart jars.

Copyright 2010 by"Auntie E's CookBook/M Dubros"

Thursday, May 6, 2010

Thursday's the Potluck Club.

Here we are getting ready to shop for the weekend. Any PotLuck dishes you recommend? Link them to the PotLuck Club thumbnail Linky. You can link the dish photo, your blog widget or your photo of choice.
This is the third week of this club. I created it to have a PotLuck section that will be a great resource for the coming months. Think about it, School socials, Church get togethers, Family Picnics, Office parties and any more times you need that one dish to wow them. I will link the Thursday's the PotLuck Club recipes on the side bar. This will make it easier to just try out the dishes linked. Come on Cooks and Moms share your recipes. Who knows someone famous could try it and have you on their Cooking show.....Listening Martha, Paula and Rachael.

Crock-pots are ideal for those days when work and school functions are too close together. I love this dish...when you need to bring the meat... it is a hit.

SouthSeas Pork Tenderloin.

In a 6 quart crock-pot put as listed.

1-1/2cups of Frozen sliced Mangoes
1-1/2 cups Pineapple chunks (if using can drained)
1/4 cup of Pomegranate juice
3 Tablespoon Grape jelly

stir well in bottom of pot.

mix; 1-1/2 teaspoons Kosher salt,3/4 teaspoon Thai Seasoning and 3/4 teaspoon ground white pepper with 1 Tablespoon of Olive oil

rub spice mixture on 3 pounds of Pork Tenderloins

Place tenderloins on top of fruit mixture.

Cook on low for 6 to 8 hours.

When done; remove tenderloins and with a potato-masher ,mash the Fruit mixture on bottom. Add 4 sheets of Oetker Gelatine and stir until dissolved. Let set about 4 minutes . ladle into sauce dish.

Slice the tenderloins ..
serve with the fruit sauce and Jasmine rice.

Copyright 2010 "Auntie E CookBook/MDubros"

Saturday, May 1, 2010

Grinding with Auntie E -If My Table could talk.

What a week! In my kitchen a lot went on.

On Monday I fell right outside the kitchen door! I broke my arm. This made it hard to work on the blogs. It takes longer to type them out. This is the time for that voice activated computer. Now I need to get that installed..... 4 to 6 week in a cast.

Tuesday, I worked some in the kitchen as well as an upstairs project. You can check it out on my Living Healthy with Auntie E blog.

Wednesday my kitchen table was filled with folks. A Muralist,Closet designers and floor companies. Boy, if My table could talk! I'm sure it would have plenty to say.

Thursday, coffee smelled the kitchen. I love that smell! I started a Thursday's PotLuck Club on this blog. I was very excited to with some blogger's join in. You should check it out. Now with my Arm in the Cast those Potluck dishes will came in great. I love meeting new cooks and sharing recipes.

Friday we went out to eat at an Italian place. My daughter said she will cook while I have the cast on. Maybe I can get her to try some of the Potluck entries. Still time to link yours up on the TPC (Thursday's the PotLuck Club). The thumbnail link is open for a week. Then a new TPC will be posting on for following Thursday. Why not join in, you do not have to have a kitchen blog. Just post a recipe and link it up. No photo.... that's okay just leave your profile photo or blog widget.The more the better.

Today is Saturday.Hubby and I are sitting at the Kitchen Table with our computers, I'm blogging and he's surfing. We are having coffee and soon will be off to the doctors again. For now I will enjoy the time with Hubby and the coffee.

Want to grind along? Check out Laane on the World. She will send you your own grinding Icon.