Friday, February 18, 2011

Corn Chowder

2 T. butter
olive oil
1 onion diced
1-2 t. minced garlic
dried thyme, couple of shakes
dried parsley, about 1-2 t.
1/4 c. flour
6 cups chicken stock
2 c. milk
2 large potatoes, diced
2 whole carrots, diced
1-2 cups frozen corn (depending on how much you like, I just dumped it in until I thought it was good)
Salt, Pepper, Garlic powder to taste

Heat oil and butter in soup pot and saute onion, garlic, thyme and parsley on Medium heat until soft. sprinkle with flour and combine. Then add stock and bring to a boil. Add potatoes, carrots and milk and hard boil for about 7 min, until soft. Then add corn and simmer for 10-15 min. season to taste with salt, pepper, etc.

Friday, February 11, 2011

spaghetti and turkey meatballs

I am not a big fan of meatballs in any form. I have had some at an amazing restaurant called Al Forno's in Salt Lake City. I have to say, this recipe rivaled theirs! It may be that I haven't had it in a long time and don't remember, but this was so good!
I also did alot of this by sight so I will try to give as close as amounts as I can!

*Made about 20 small meatballs. (just smaller than a golf ball)

About 1/2 lb. ground turkey
1/2 small onion minced
1 t. dried oregano
1/2 t. italian seasoning
Salt (I did about a teaspoon, could do more. my sauce is very salty so I didn't over do it)
Fresh ground Pepper
1/2 of 1 whipped egg
about 1/4 c. plain bread crumbs
Splash of Heavy Cream (probably about 2-3 T)

Mix all together and form balls to desired size. Heat 1/4 c. olive oil and 1 T. butter in a pan over med heat. Once heated, dust meatballs in flour and place in pan. Brown meatballs on 2 sides over med high heat. (1-2 min on each side) *Remember, this is only to brown the meatballs. they don't need to be cooked all the way through*
Once browned, take out of pan and put on a paper towel to drain for a second, then put meatballs into simmering pasta sauce. Let simmer for 10 min or so.

For sauce: I used my own bottled sauce which is this recipe; Uncle Scott's Pasta Sauce
So good! I love it. But you could make some on the spot, or use your favorite. but the sauce is the key!!!

Once pasta, I used linguine, is cooked, drain. DO NOT RINSE PASTA!! Put hot pasta back in pot and add sauce and meatballs. sprinkle desired amount of parm cheese and mix all together.

***Makes incredible meatball subs the next day!! I made them with baguettes!

tex-mex cabbage and corn salad

This is a really yummy side dish to enchiladas, burritos etc!! a nice refreshing change from just mexican rice.

For the dressing:

* 2 limes, juiced
* 1/4 cup red wine vinegar or white wine vinegar
* 1 teaspoon salt
* 20 grinds fresh black pepper
* 1/3 cup extra-virgin olive oil
* a pinch or 2 of sugar

For the salad:

* 1 small head green cabbage, trimmed, cored, and shredded
* 1/2 small head red cabbage, trimmed, cored, and shredded
* 1 (15-ounce) can corn kernels
* 1 bunch fresh cilantro, washed, dried, and finely chopped
* 1 bunch scallions, washed, dried, and thinly sliced into rounds

Thursday, February 10, 2011

Laurie and Amy's Amazing Chocolate Cake

This recipe is from two friends of mine and it is truly the finest chocolate cake that I have ever had in the USA!! (Switzerland is hard to compete with, okay?!)

1 3/4 cups boiling water
6 oz. semisweet chocolate, coarsely chopped, OR chocolate chips (for a double recipe, use 15 oz. chocolate chips, which equals 2 1/2 cups.)
1 cup unsweetened cocoa powder*
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
10 oz (2 1/2 sticks) butter, softened
1 3/4 cups packed dark brown sugar
4 large eggs
2 tsp. vanilla

Preheat oven to 350 degrees. Line two 9-inch round cake pans with circles of wax paper or baking parchment.
Pour the boiling water over the chocolate chips. Add cocoa and stir until mixture is smooth. Set aside to cool. Cream the butter and brown sugar. Add the eggs one at a time, beating well after each. Beat in vanilla. Add the dry ingredients and half of the chocolate mixture. Beat on low to combine, then on high for 1 1/2 minutes. Add the remaining chocolate mixture and beat on low until mixed.

Pour batter into pans and bake 30-40 minutes, or until a cake tester inserted into the middle comes out completely clean. Cool for 10-15 minutes; remove from pans. Wrap in double layers of plastic wrap while still warm and freeze. Double recipe makes two 10" layers plus two 8" layers or four 9" layers. Never fill pans more than 2/3 full.


1 1/4 cups plus 2 T. butter, softened
4 1/2 cups powdered sugar
1 cup unsweetened cocoa powder (For really dark frosting, use part Hershey's Special Dark Cocoa, about 4 T.)
2 tsp. vanilla
1/4 cup plus 2 T. Milk

Cream butter with electric mixer. Whisk together sugar and cocoa. Beat one-third of the sugar/cocoa mixture into the butter. Mix in vanilla. Add the rest of the sugar/cocoa mixture alternately with milk and beat until frosting is smooth.

When cake is frozen solid, frost between the two layers and spread a thin layer over the whole cake. Freeze again for about 20 minutes. Frost again. Repeat if desired. (Frost the last time on the day you plan to serve the cake and let it stand at room temperature to thaw.)

-*The best kind is Saco Premium Cocoa, which comes in a round container with a picture of a baker on the front.
-I doubled this and it made 4 perfect 9" layers.
-I liked the frosting best with about 1/2 cup Hershey's Special Dark Cocoa and 1/2 cup regular unsweetened cocoa.
-If you don't have time to frost and freeze the cake, freeze the layers, and frost the cake while still frozen. Use about 1/4 of frosting between layers, 1/2 on sides of cake and remaining 1/4 of frosting on top of cake.
-A few good decorating/cake baking tips can be found at: