Sunday, June 26, 2011

Chocolate Souffle

The challenge for this month from Household6 was

"Prepare a dish using a technique you've never used before. Poach something, baste it with hot oil, make ceviche.... be adventurous! Now's your chance to try something you've never done and always wanted to!"

And I have always planned on making chocolate souffle, I just never got around to it (and in that same "i'll get around to it eventually" I'm several days late sending this in. But they where super simple, it took all of about 7 minutes to whip them up, and then another 15 to bake and we have dessert.

I have only had two other types of souffle, cheese (which I don not like) and Martha Stewarts savory carrot pudding that I did like

5 tsp. sugar plus 2 Tablespoon sugar
1/4 c. corn syrup
1/2 c. heavy cream
1/3 c. cocoa powder
3 eggs, separated
1 tsp vanilla extract

Spray 5 ramekins (or oven safe mugs) with cooking spray. Sprinkle each with 1 tsp of the sugar and set aside.

Whisk together corn syrup, cream, cocoa powder, egg yolks and vanilla. Set aside

Beat the egg whites until light, gradually beat in the remaining sugar and beat until stiff peaks form.

Fold 1/4 of the egg whites into the chocolate mix. When mixed add the chocolate mix to the remaining egg whites and gently fold in.

Pour into the prepared ramekins and bake at 375 for 20 - 25 minutes.

Serve warm.

Pork, Southern Fried Rice, and Steamed mixed veggies

  • Pork Loin
  • 1/2 c. olive oil
  • 1/3 c. lemon lime soda
  • 2 Tbsp minced garlic
  • 1 Tbsp granulated garlic
  • 2 tsp. powdered ginger
  • 1/3 c. soy sauce
  • 2 tsp. Dijon mustard
  • 1 tsp horseradish
  • 3 Tbsp lemon Pepper seasoning
  • 2 - 4 lb. pork loin, boneless

  • Combine all the ingredients, except the pork and whisk together. Add the pork, cover, and refrigerate overnight.
Place a long sheet of tin foil in the bottom of a glass baking dish. Add the pork and the marinate. Pull the tin foil up around the sides and ends of the pork and seal on top. Bake at 350 for 2 hours, remove the tin foil and bake an additional hour until meat thermometer reads 145.

Southern Fried Rice

1 lb. bacon
1/2 medium onion, chopped
1 carrot, grated
1/2 c. peas
2 eggs, very lightly beaten
4 c. cooked rice
Saute bacon in a large skillet until crisp. Remove bacon and reserve drippings. Saute onion in drippings until onion is almost tender, add carrots the last 30 seconds of onions. Add peas and rice. Toss to mix and heat rice. Push rice mixture to the sides creating a well in the middle. Add eggs, scramble until solid. When cooked, chop up fine. Mix with the rest of the rice mixture. Top with crumbled bacon and serve immediately.


1 lb fresh asparagus
1 carrot
lemon pepper sprinkle

Peel the carrot, and then use the carrot peeler to make thin ribbons of carrots. Saute the carrots and asparagus for about 3 minutes, add 1/3 c. water. Cover and steam until veggies are tender. Sprinkle with lemon pepper.

Thursday, June 23, 2011

Garlic lemon Chicken

I got this recipe from Johns mom, and with minor tweaking here it is. I always make a large batch and then use the chicken without the gravy chopped up in salad.

I alternate what I serve it over, I had been serving it with rice, but I have been really into pasta with tangy lemony sauces over them, so this week I am serving it with pasta and sending it over to Presto Pasta Night hosted by Simona at Briocle

1 tsp. each salt, black pepper, garlic powder

½ tsp. each onion powder, thyme

¼ tsp. each cayenne pepper, paprika

6 chicken breasts, cut into fillets

4 Tbsp butter

1 1/2 c. chicken broth

4 Tbsp. lemon juice

4 tsp. cornstarch

Mix seasonings in a bowl and then evenly sprinkle on both sides of chicken. Heat butter in a skillet on medium high. Sauté chicken until golden brown on each side. Remove chicken and add the lemon juice and chicken broth to pan, whisking to remove browned bits off the bottom. Cook 3 or 4 minutes and then combine cornstarch and enough water to form a thin pasta, add cornstarch to the pan and cook until thickened. Return the chicken to pan, coat in sauce, heat though, and serve.

Friday, June 17, 2011

Presto Pasta Night 218 Roundup

Heather at Girliechef
delights us with a wonderful soup most of us remember eating as kids. Simple to make and wonderful to, defiantly a great addition to every cooks repertoire

Shares with us thrice!
For the first he chose a springtime favorite, Pasta Primavera, and enchants (an impresses) us with foraged mushrooms and nasturtium flowers.

The second is a Campari tomato confit with an original twist with the addition of mint

And the third is a very simple tomato sauce he pairs with gnocchi

Gives us a vegetarian take on a great classic she calls baked Ziti II, I can't wait to try out the Cooking Creme she mentions.

brings us a mouthwatering Olive pasta This is not your traditional Pesto at all. It's a vibrant combination of green olives, almonds, parsley and Asiago cheese. All of which mesh wonderfully; making a light and refreshing sauce.

Lisa at "Lisa Kitchen"
Gives us a from scratch version of a comfort classic that looks spicy and delicious

Created a tomato pasta thats not your usual tomato sauce. Fresh tomatoes, olives, and creme fresh add a great light flavor to a great dish

Takes my favorite green vegetable (kale) and turns it into a wonderful pesto tossed with mafaldine and grilled vegetables.

is a newcomer at Presto Pasta Nights and makes her grand entrance with a combination of spring greens and dolcelatta in what she says is "a quick mid-week meal and is a good way to use up veg box greens"

Shaheen at "Allotment 2 Kitchen"

Give us the first pasta loaf I have seen and says it is "speckled with greens such as perpetual spinach, chard and peas and a good recipe to make in advance. Its good cold or at room temperature and slices beautifully. All you need next to it is a simple salad, perhaps one with pinkish radishes to offset the shades of green.

Ruth at "Once upon a Feast" founder of PPN

Gives us a dish every pasta enthusiast loves, Baked Mac & Cheese. It has a "stringy, cheesy goodness that is there in in spades, not to mention the the creamy factor and lots of crunch from the crisp panko topping. Perfect comfort food for our continued rainy, dreary weather." Or any weather.

And last but not least, my own contribution to society in the form of a pasta version of a much loved vegetable and its sauce, the delightful artichoke in lemon butter sauce. Add some pasta and a dash of cream to smooth it out and you have Artichoke Lemon Pasta.

Send next weeks entries to Simona of Briciole
Send your entries to simosite (at) mac (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday, June 23.
Check back for the roundup June 24.

Sunday, June 12, 2011


Those of you who have gotten to hear me complain about "squiddy" on facebook can now see what I was talking about. And you can see what I made for a friends homecoming.

That black streak?? It doesn't go away and you cant see whatever is behind it.

Who doesn't love White Chocolate Raspberry Cheesecake?

Saturday, June 11, 2011

Artichoke Pasta and PPN 218

I get to host Presto Pasta Night this week, founded by the meritorious Ruth over at "Once Upon a Feast" and don't think I could be more excited

If you want to be included in the fun, and really why wouldn't you want to be?
Send me your recipes at
jules (dot) i (dot) m (at) gmail (dot) com

make sure to cc them to
Ruth at
ruth (at) 4everykitchen (dot) com

Substitutions need to be in by Thursday night!!

8 oz. fettuccine
1 bag steamable artichoke hearts
2 chicken breasts
Lemon pepper seasoning
6 Tbsp butter
1 lemon
1/4 c. half-an-half

Cook fettuccine until tender.

Mean while, trim all the fat off the chicken and butterfly. Sprinkle with lemon pepper seasoning on both sides and cook in the butter until browned. Flip and brown on the other side. Remove the chicken from the pan and add the artichoke hearts. Cook until tender and starting to pick up color from the browned bits in the bottom of the pan.

Add the chicken and cooked pasta to the pan with the artichoke hearts. Squeeze the lemon juice into the pan and toss to coat. Heat through. Drizzle with the half and half, toss to coat continuing to heat until warm and cream clings to the pasta.

Check back by on Friday to see the parade of tasty dishes just waiting to be cooked and savored