White Russian Cupcakes

If the thought of White Russian's brings to mind the Big Lebowski or the frozen drinks, these cupcakes will change your mind! Not the average cupcake for a child's birthday party, you will serve these after an adults only dinner party.

Cupcakes
18 1/4 ounces yellow cake mix
3 1/2 ounces vanilla pudding mix, instant I use the one with Splenda
1 cup vegetable oil
3/4 cup whole milk
4 large eggs

1/4 cup vodka

1/4 cup + 2 teaspoons Kahlua

1 teaspoon Mexican Vanilla

Frosting

1 cup whipping cream
2 tablespoons powdered sugar

1 tablespoon Kahlua
2 tablespoons semisweet chocolate, shavings

Cupcakes:.
Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes.).
Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
Remove cupcakes from pans. Place on wire rack to cool.
Frosting:.
Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
Stop the machine and add the sugar and 1 tablespoon Kahlua.
Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
Garnish with chocolate shavings.

Pasticcio

Rosetta's pasta yesterday got me thinking about Sira Miotello's pasticcio. Some people will tell you that pasticcio is a Greek dish. I have ordered it in Greek Restaurants and the Italian version is a little different. (One major difference the Greek way uses Ziti rather that Lasagna) Here is my best attempt at Sira's Pasticcio. If you ever find your self in Italy you should definitely order it!

1 lb. cooked lasagna noodles
2 lb. lean ground beef
1 c. chopped onions
2 c. tomato sauce
3 tbsp. dry bread crumbs
1 tsp. oregano
1/2 tsp. cinnamon
1/2 tsp. allspice
1 garlic clove, minced
Salt and pepper to taste
1 egg, slightly beaten
4 c. Bechamel sauce (recipe is below)

Cook lasagna noodles according to package instructions, drain and lay flat on cookie sheets.

Saute the onion in hot oil until light golden, then add the garlic, then the meat until fully cooked. Add cinnamon, allspice, salt and pepper, stir well. Add the tomato sauce and the oregano; simmer on low heat for approximately 20 minutes.

Sprinkle large buttered casserole with bread crumbs, and make layers of noodles, the meat sauce, Bechamel (use about half), repeat about 3 times. Top with the other half of the Bechamel sauce (below), then the beaten egg. Bake in preheated oven at 350 degrees for approximately an hour.

BECHAMEL SAUCE:

8 tbsp. butter
8 tbsp. flour
4 c. warm milk
1 tsp. salt
1/2 tsp. white pepper
1 c. Mozzarella cheese
1 c. Parmesan cheese
4 beaten eggs

Melt the butter, add the flour and stir over medium heat until light golden. Add the warm milk and stir until sauce is thick, add the beaten eggs and stir. Then add the salt and pepper and the cheeses.

Pasta con Fungo

My dad was in the army, we were fortunate enough to not only live in Italy but be "adopted" by an amazing local family the Miotellos. The Miotellos take their hospitality seriously. When family friends the Weimer's were in Italy, they went to Caldogno (where we lived) and stayed with Rosetta Breccia one of the Miotello daughters. Julie was lucky enough to be taught to make Pasta con Fungo from the master herself!

This one comes straight from Rosetta's home in Vicenzia, Italia.....

In cook pot, saute:
1-2 containers fresh mushrooms (fungos)
up to 1/4 C olive oil (olio d'olivo)
2T butter (burro)
1/2 C fresh parsley, minced (prezzemolo)
3 cloves garlic, minced (aglio)

Add and bring to boil:
water 1/2" above ingredients
2 chicken bouillon cubes (pulcino)

Then turn down the heat and simmer for 2 hours....give or take

Serve over cooked egg noodles...the thicker the better...about 4 servings

*I did not have a picture on the computer of Caldogno, so here is one of the Basilica Palladiana in Vicenzia.

Orange Roughy in Scallion & Ginger Sauce

Orange Roughy is a great flaky white fish, it is not too fishy tasting so if you don't do a lot of fish this is a good place to start. :)

The Scallion & Ginger sauce has an Asian feel, I would serve this with rice & sauteed vegetables.

Preheat the oven to 400.

1/3 cup dry sherry

3 tablespoons low sodium soy sauce

2 teaspoon sesame oil

1 bunch green onions chopped

1 teaspoon grated ginger

1 teaspoon minced garlic

2 orange roughy fillets

Mix sherry, soy sauce, sesame oil, onion, ginger & garlic. Place fish in ovenproof casserole dish. Drizzle the marinade over fish and bake for 12 minutes or until the fish flakes.

Joni's Chicken Salad

Joni (the same amazing woman who brought you the best salsa ever) makes the most wonderful chicken salad, it is the perfect main course when you throw a bridal or baby shower. When Matt's sister Carolyn had her baby shower we made this & everyone loved it. To round out the meal Pat (Matt's Mom) & I made Spinach Dip and we had fruit & cheese trays. We also had a lovely cake. Here is the chicken salad, I love it served with a croissant.

Approx 3 cups cooked chicken cubed or shredded (the canned chicken from Costco works great!)
1 cup chopped celery
2 T fresh chopped parsley
½ cup chopped green onions can use tops too
1 cup chopped cashews
In food processor
2 cloves garlic
2 T fresh basil
4 eggs
2 T red wine vinegar
2/3 Cup lemon juice
1 cup olive oil
3 t dry mustard
2 t salt
2 t pepper
2 t dill weed
4 t rosemary
2 t lemon peel (fresh)
1 cup vegetable oil
1 cup Mayonnaise to make thicker

Then add Chicken, parsley, onions & cashews

Matt's Mom's Enchiladas

When Matt & I first started dating he told me his favorite food was his mom's chicken enchiladas. I am a little competitive in the kitchen so I set out to make my own recipe that I hoped would become his favorite. After a few attempts I coincided & called Pat to ask for her recipe, it really is the best!

4 boneless skinless chicken breasts
1 onion quartered
1 bay leaf
4 oz can green chiles
8 peppercorns
8 oz heavy cream
Tortillas
Monterrey Jack Cheese
OPTIONAL:
1 can Rotel
1 can Green or Red Enchilada Sauce

Place Chicken in a pan cover it with water, add onion, bay leaf & peppercorns. Boil for 20 minutes, drain & allow to cool. Preheat your oven to 350. Once cooled shred the chicken, Fill tortillas with chicken, green chiles & some cheese. Place in 9 x 13 pan sprayed with Pam. Pour cream over tortillas & top with cheese. Bake for 15 minutes. Serve with salsa, sour cream & guacamole.
Here is the optional part.
You can spice up your sauce by either blending a can of Rotel or Enchilada sauce with your cream in the blender.

Hot and Sour Soup

My sister & I used to love to get hot & sour soup at a Chinese place in Salt Lake, The soup was so hot your nose would run, your eyes would water & you would start to sweat. And that's how we liked it. If you like it hot increase the amount of chili in this recipe.

4 cups chicken stock
3 tablespoons soy sauce
1/4 cup cooked shredded chicken
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil

Bring chicken broth to a simmer in a 2-quart saucepan. Add soy sauce, shredded meat, mushrooms and garlic red chili paste. Simmer for five minutes. Add white pepper, white vinegar, bamboo shoots, tofu. Simmer for five more minutes. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well. Simmer for five minutes until soup is thickened. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times. Let it sit for 30 seconds. Add green onions and sesame oil to soup. Stir well. Remove from heat. Serve hot.