Mayo Cake

Thanks for the recipe, Pam! It sounded so simple, I just had to whip it up. (RIP Pam Rickgauer) 

2 cup flour

1 cup sugar

3 Tablespoon cocoa powder (this is not hot cocoa mix)

2 teaspoon baking soda

1 cup Miracle Whip salad dressing

1 cup warm water

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I didn't even pull out the mixer for this. I whipped it up with a whisk in about 5 minutes, total.

Mix dry ingredients, then add wet ingredients. mix well. I whisked for about 2 minutes and it was done. Pour into prepared 9-inch cake pans. I used 2 round 9-inch pans, lined with parchment and lightly sprayed around the edges with oil.

Bake for 30 minutes at 350*F. 

I cut parchment paper to fit both pans.

Cut parchment slightly smaller than inside.

All dry ingredients.

Mix up well before adding wet ingredients.

Mayo (Miracle Whip)

Very warm water, just from the tap.

Zip, zip, zip and it was mixed! It's moist and easy to whip. It's not overly thick and you don't have to muscle it.

Always test with a toothpick. If it comes out clean, it's done!

Center a plate over one pan, flip and drop cake onto plate. Remove parchment.

I was thinking a nice thick jam, full of berries would be good here, but since I whipped this up, spur of the moment, I didn't have any on hand. So, I put a layer of Nutella in the middle.

Carefully flip the second layer onto your hand, remove the parchment and place the second layer on top of the first. The Nutella is slippery enough that you can push it a little if you don't quite land it perfectly centered.

I warmed Fudge Frosting enough to pour it and I poured it over the top. Oh so simple and fast. This is not wedding cake. No fancy decorative top here. Jonathan was breathing down my neck the whole time. He wanted cake NOW! LOL!

Nice huh? Glossy and pretty.

I can never leave well enough alone, though. So, I dropped a sprinkling of silver dragées onto the top.

Grab a fork!

So, he did! He pronounced it GREAT!

I snapped one last picture before David and his friends descended upon it. I'm wondering if there will be a piece left for George when he gets home from work. Will it even finish cooling before it's gone? It's a keeper, Pam! Thanks again!

Dijon Lemon Chicken

SO simple a meal, and oh-so yummy!

Boneless Chicken thighs or breasts, I used 5 thighs
butter
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1/3 cup chicken broth
1/3 cup white wine (I used an inexpensive Chardonnay)
1/3 cup Dijon mustard
2 Tablespoons lemon juice
1 Tablespoon cornstarch
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Saute chicken in butter until nicely browned and completely cooked.

Mix together the other ingredients, whisking to keep mixed.

When chicken is done, move it to one side of the pan and pour in the sauce mixture. Whisking until thickened and bubbly.

Move chicken back into sauce, serve over rice or pasta.

Couldn't be simpler!

Collect your ingredients. 

Being prepared before you start cooking helps everything move smoothly.

Saute chicken in skillet, in butter.

Turn over and cook thoroughly. If you are using breasts, be careful not to overcook! 

While the chicken is cooking, combine your sauce ingredients in measuring cup.

Don't forget the cornstarch. Whisk it all up.

Pour into skillet after moving chicken to one side.

Allow the sauce to get all bubbly and hot.

Then move chicken back into sauce before serving.

Doesn't that look yummy!!

Fried Sauerkraut with Bratwurst

I'm always looking for new side dishes. This is a nice side for simple things like Bratwurst.

Sauerkraut
1 small onion
oil
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Thinly slice the onion and saute in frying pan in a tablespoon or so of oil. Once the onion is wilted, add the well drained (not rinsed) sauerkraut. Add oil as you cook, if it gets dry. Turn often to avoid burning. Just watch for it to brown. Maybe 20 to 30 minutes total. 

Brats are on...

Not many ingredients.

Slice up the onion.

Onion slices into the frying pan.

Once they have wilted, but not browned, add the drained sauerkraut.

No liquid, just the kraut.

The brats were cooking, so adjust the heat so that everything finishes together. Once it starts browning, you can turn down the heat so it doesn't burn, but just stays warmed. Turning every now and then.

A good homey German dish of Bratwurst and fried sauerkraut. The only thing that might have been added to this meal would have been a hearty potato dish. I was trying to keep it a little lighter tonight. Don't forget the mustard. My favorite, Cleveland Indians Stadium Mustard. Thanks Sharon! :D

Beef & Broccoli

Not spicy, but a great "make at home" version of a restaurant favorite. If you like spicy, you can add a pinch of red pepper flakes to the pan.

2 cloves garlic, smashed
Tablespoon grated fresh ginger
3 Tablespoons soy sauce
3 Tablespoons dry sherry
3 Tablespoons sesame oil
1/2 cup chicken broth
1 teaspoon sugar
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1.5 - 2 lbs. Flank steak or other favorite beef cut, sliced thin

1.5 lbs. broccoli, cut into bite sized pieces
Optional: Celery, Red Pepper, Mushrooms, Onions, all sliced.

1.5 Tablespoon cornstarch mixed into
1.5 Tablespoon cold water

Hot rice to serve
Optional: Sesame Seeds as garnish

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Mix together the first set of ingredients. Add sliced beef and allow to marinade while you prepare the rest of the meal.

Prepare your rice, if it isn't already cooking.

As I've said before, the key to Asian cooking is having your ingredients ready to put into the pan. You cut everything and have it all ready to go, ahead of starting the heat under the pan.

Trim your broccoli and set aside. Today, I also used red peppers and one rib of celery, sliced on the bias.

When everything is ready, and rice is done, or nearly done, heat your pan or wok on high heat.

When pan is hot, add beef and marinade. Cook until nearly done. Add vegetables and allow them to steam with a lid on for 5 minutes or so. When veggies are cooked to your liking, add the cornstarch/water mix and stir up until it thickens a bit. Serve over rice, sprinkling with sesame seeds as a garnish, if you like.

Beef, sliced thin.

Beef into the marinade.

3 heads of broccoli to cut up.

I cut up my broccoli so it has plenty of stem. If I cut the stems and flowers separately, no one eats the stems. Long stems get eaten!

A little celery.

A little red bell pepper.

Pan is hot, In goes the meat, marinade and all.

Beef is almost done, add veggies.

Steam for a few minutes to soften fresh broccoli.

Broccoli is tender-crisp. Make a well to add cornstarch to liquid.

Cornstarch and water mixture. Stir in well.

Serve over hot rice.

Add some sesame seeds over the top.

Doesn't that look fresh and tasty? Delicious!! And quick too!