Sunday, February 15, 2015

Dijon Mustard Cream Sauce

A super simple sauce to fix up a ho-hum dinner.
We had this on grilled pork tenderloin, sliced on the diagonal topped with sauce and a sprinkle of green onions. The sauce thickens up on it's own, and tastes yummy!

Besides pork, this sauce might also be good on chicken, turkey or veggies like cauliflower or broccoli.

Makes about 2/3 cup

1 tsp butter
1 clove garlic, minced
1-2 Tbsp green onions, Whites only, minced
2 Tbsp Dijon mustard
2/3 cup half and half, or whipping cream

Saute the garlic and onions in the butter over medium high heat.  Stir constantly to aovid burning, saute until softened about 2 minutes.  Add the dijon mustard and stir.  Using a little whisk, or a fork, beat in cream.  Reduce heat to medium low and cook, stirring, until it starts to thicken.

Packaged up some dinners "to go" for my Mom's freezer too!

Thursday, February 12, 2015

German Chocolate Dump Cake

Dump cake?
Ummm, well that doesn't sound too nice, now does it?
Well Lazy Ass cake isn't nice either...
This cake is NICE
and EASY too.

I have been so busy lately, and so tired... but still wanted to bake up a treat for my friends at work for some Friday fun.  
I am officially resorting to a cake mix to help.
We all need a little help some time... and this is an easy way to do it.
No judging.

Make 9x13 pan

1 pkg cake mix, preferable German Chocolate, but any chocolate will work
3 eggs
1 cup water
A dash of salt (optional)
1 cup sweetened flaked coconut
1 cup pecans, toasted and chopped
3/4 cup of sweetened condensed milk, canned

Preheat oven to 350 degrees.
Spray a little non-stick spray on the bottom and sides of a 9x13 pan. 
Dump cake mix in the bottom making a mountain of the dry cake mix, make a little hole in the center, adding the eggs and the water.  Mix with a fork carefully, spreading evenly across the pan after it is thoroughly mixed.  

Sprinkle coconut on top evenly, add the nuts.  

Drizzle the sweetened condensed milk over the top of that.

Bake for about 43-48 minutes at 350 degrees, or until a toothpick comes out clean without any wet cake batter on it.  Let cool thoroughly.  Cut into squares and enjoy.

Need some regular ideas?  "Like" my Facebook page

Sunday, February 1, 2015

Colorado Bulldog Martini

Sort of a milkshake... and doesn't taste boozy at all.

I was in Oklahoma (!) for business, traveling with a peer who didn't drink much.
He ordered a Smith & Kearns, the 20 something server, promptly saying "never heard of it!".
I told him (I'm SO helpful....) to ask the bartender and then sat back and watched from the table.  The bartender shook his head, and immediately consulted "the Google".
He starts to start pouring, I see he has found success.
Next thing you know, our server comes back and says, "it's called a Colorado Bulldog".
Really?  I hate to argue with you at a business dinner, but really I would like to go to town with you on this subject.
So when I got back to Seattle, I started looking at all the choices.
It's so confusing to figure out the myriad of drinks that are SO Much a like....

Here's a primer of the drinks that are so much alike:
  • Smith and Currans- Kahlua (or Creme de Cacao), cream and soda
  • Smith and Wesson- Same as above with VODKA
    White russian- Vodka, Kahlua and Cream 
  • Black Russian- Vodka and Kahlua
  • Colorado Bull Dog- Kahlua, Vodka, Cream and Coke
  • Canadian Paralyzer- Vodka, Kahlua, Milk and Coke

My recipe for a Colorado Bulldog, a little bit of all of them

Makes 4 martinis

4 jiggers Vodka, regular or vanilla flavored
2 jiggers Kahlua
2 jiggers Godiva Chocolate liqueur or Creme de Cacao
2 jiggers Half & Half
A float of Coca-Cola on each martini

Dip the rims of four martini glasses, gently wetted around the rims, with you finger dipped in water, then the into unsweetened cocoa powder.
Pour eveything, except the coke,  into an ice filled martini shaker.
Pour into glasses, add a float of coke and serve.