Cara’s Yummy Recipes

Pork Chops Stuffed with Feta and Spinach

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Dark Chocolate Mousse

Ingredients

8 ounces Ghiradelli 60% cocoa bittersweet chocolate, chopped fine
2 tablespoons Hersheys cocoa powder
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar
1/8 teaspoon table salt
1 cup plus 2 tablespoons heavy cream, chilled

Directions

Combine chocolate, cocoa powder, espresso powder, water, and brandy in a medium heatproof bowl set over a saucepan with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.

Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in a medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.

Using electric mixer and clean bowl, whip egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and whip until soft peaks form when whisk is lifted, 1 to 2 minutes. Whisk last few strokes by hand, making sure to scrape any unwhipped whites from bottom of bowl.

Using whisk, sir about 1/4 of whipped egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until just a few white streaks remain.

Using electric mixer, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whisk until soft peaks form when beaters are lifted, about 15 seconds more. Using a rubber spatula, fold whipped cream into mousse until no white streaks remain.

Spoon mousse into 6-8 dessert bowls. Cover with plastic wrap and refrigerate up to 4 days. To serve, allow mousse to soften to room temperature for 10 minutes before serving. Serve with whipped cream, chocolate shavings (shave a bar of chocolate with a carrot peeler) and raspberries.

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Best Chicken Enchiladas

Ingredients

Sauce

1 28-ounce can tomato sauce
1/2 medium onion, chopped
3 garlic cloves
1 7-ounce can chipotle chiles in adobo sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/2 cup chicken broth
1 tablespoon vegetable oil

Filling

3 boneless, skinless chicken breasts
1 1/2 cup monterey jack cheese, grated
1/2 onion, diced
1/3 cup fresh cilantro, chopped
10-15 medium white corn tortillas
lots of vegetable oil

Directions

Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blend until smooth. NOTE: if doubling the recipe only make one batch of sauce at a time or the blender will overflow. Heat oil in a large nonstick skillet over medium heat. Add tomato mixture, bring to a boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes.

Boil chicken until done. Shred. Mix chicken, cheese, onion and cilantro in a medium bowl.

Heat vegetable oil in a fry pan. Dip each tortilla in the oil for 3 seconds a side. Then dip each side in the sauce. Place 1/4 cup of the chicken mixture in the tortilla and roll. Place seam side down in a 9×13 dish (or two 9×9 dishes) that has been coated with cooking spray. Repeat until pan is full. Pour remaining sauce over the top and cover with some more grated cheese.

To serve immediately: Bake uncovered at 350 for 15 minutes.

To freeze: Cover with foil and freeze. Bake covered at 350 for 30 minutes straight from the freezer. Uncover and continue baking until cheese has melted, about 5 minutes.

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Ginger, Beef, and Green Bean Stir-Fry

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Suzie’s Meatballs

Ingredients

1/4 onion
1 clove garlic, peeled
1/4 cup fresh italian parsley
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal (or beef or pork)
1/3 cup chicken broth
1/4 cup grated parmesian
1 tesaspoon red pepper flakes
1 teaspoon salt
1/2 cup breadcrumbs
1 egg
3-6 cups marinara sauce
1/4 cup olive oil

Directions

Place onions, garlic and parsley in a blender or food processor. Puree. Add chicken broth and mix. In large bowl, combine pureed onion mix, meat, parmesian, red pepper flakes and salt. Using both hands, combine until mixture is uniform (do not overmix). Add breadcrumbs and egg, and combine until mixture is uniform (do not overmix).

Put a little olive oil on hands. Form mixture into balls a little larger than golf balls.

Pour 1/2 inch olive oil into straight sided 10″ wide saute pan. Heat over medium high flame. Add meatballs. Cook for 10-15 minutes or until meatballs are brown on all sides.

Meanwhile, heat marinara sauce in stockpot over medium heat. Using slotted spoon, lift browned meatballs into marinara sauce. Stir gently. Simmer 1 hour. Alternatively, place browned meatballs on cookie sheets, and bake in oven at 350 for 25 minutes, or until thoroughly cooked.

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Velda’s BBQ Pork

Ingredients

2 pound Boston Butt Roast (pork sirloin tenderloin)
2 1/2 teaspoons sugar
3/4 teaspoons salt
1 clove garlic, diced
1/2 teaspoon ginger, diced
2 tablespoons ketchup
2 tablespoons soy sauce
2 1/2 teaspoons wine
1/2 teaspoon 5 spice powder
1 tablespoon hoisin sauce
1/2 cup honey
hot mustard
sesame seeds

Directions

Score each side of the tenderloin with 3 slashes 1/4″ deep. Comine sugar through honey, mix well. Combine pork and marinade in a ziploc bag. Marinate 2-4 hours or overnight.

Preheat oven to 375.

Take pork out of marinade (reserve marinade) and place on a rack in a roasting pan filled with 1/2 cup water. Bake at 375 for 20 minutes. Turn over. Back for 17-20 minutes. Turn oven to broil. Baste both sides of pork with marinade. Bake 1 minute on each side.

Remove pork from oven and cool. Slice into 1″ think slices. Serve with hot mustard and sesame seeds.

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Aunt Suzie’s Deep Dark Chocolate Cake

Ingredients

1 pack Devil’s Food cake mix
4 eggs
1 pack chocolate instant pudding
1 cup sour cream
3/4 cup water
1/4 cup oil
1 pack chocolate chips

Directions

Mix together. Put in cake pan. Bake at 350 for 50-60 minutes.

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Orange Rolls

Ingredients

Rolls

3 1/2 cups flour
1 pack yeast
1 1/4 cup milk
1/4 cup sugar
1/4 cup crisco
1 t salt
1 egg (room temperature)

Filling

2 tablespoons butter, melted
1/4 cup sugar
2 teaspoons orange peel

Directions

Combine 1 1/2 c flour and yeast in mixing bowl. In a small saucepan, heat milk, shortening, sugar and salt to 115 degrees (so that shortening just melts). Add milk mixture to flour mixture and mix. Mix in egg. Beat at low for 30 seconds, then at high speed for 3 minutes. Mix in remaining flour. Put in buttered bowl, cover with a piece of saran wrap covered in butter. Let rise for about 1 1/2 hours. Divide the dough into 2 parts. Roll each out into a 12″x8″ rectangle. Makes enough for 2 pans of rolls.

Spread melted butter onto dough. Mix together sugar and orange peels. Spread onto buttered dough. Roll up into a 12″ log. Slice into 12 slices. Place in an 8″ cake pan. Cover with buttered saran wrap and let rise again about 30-45 minutes (or overnight in the fridge) until they are just over the top of the pan.

Bake at 375 for 20 minutes. Cool for 3 minutes and invert onto a plate.

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Cinnamon Rolls

Ingredients

Rolls

3 1/2 cups flour
1 pack yeast
1 1/4 cup milk
1/4 cup sugar
1/4 cup crisco
1 t salt
1 egg (room temperature)

Filling

1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
pecans

Directions

Combine 1 1/2 c flour and yeast in mixing bowl. In a small saucepan, heat milk, shortening, sugar and salt to 115 degrees (so that shortening just melts). Add milk mixture to flour mixture and mix. Mix in egg. Beat at low for 30 seconds, then at high speed for 3 minutes. Mix in remaining flour. Put in buttered bowl, cover with a piece of saran wrap covered in butter. Let rise for about 1 1/2 hours. Divide the dough into 2 parts. Roll each out into a 12″x8″ rectangle. Makes enough for 2 pans of rolls.

Heat 1/2 cup brown sugar, butter and corn syrup in a small saucepan for about 5 minutes. Add the pecans. Put in the bottom of an 8″ cake pan.

Spread melted butter onto dough. Mix together cinnamon and 1/4 cup brown sugar. Spread onto buttered dough. Roll up into a 12″ log. Slice into 12 slices. Place in pan on top of pecan mixture. Cover with buttered saran wrap and let rise again about 30-45 minutes (or overnight in the fridge) until they are just over the top of the pan.

Bake at 375 for 20 minutes. Cool for 3 minutes and invert onto a plate.

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Turkey Gravy From Scratch

Ingredients

Stock

4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
Salt and black pepper
1 medium onion, peeled and stuck with 3 cloves
3 large carrots, peeled and cut into large chunks
3 stalks celery with leaves, trimmed and cut into large chunks
2 bay leaves
12 black peppercorns
1 cup white wine, Madeira, vermouth, dry sherry or water

Gravy

12 tablespoons ( 3/4 cup) all-purpose flour
Salt and black pepper

Directions

For the stock: Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.

Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours

Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.

When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.

For the gravy: In a deep skillet or large heavy pot, melt 12 tablespoons ( 3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.

Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

To make ahead: Gravy can be made up to a month ahead. It freezes well in plastic containers or bags. Thaw in refrigerator or over low heat. Whisk in a little water if it appears curdled or too thick.

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Cara’s Yummy Recipes

Pork Chops Stuffed with Feta and Spinach

Dark Chocolate Mousse

Best Chicken Enchiladas

Ginger, Beef, and Green Bean Stir-Fry

Suzie’s Meatballs

Velda’s BBQ Pork

Aunt Suzie’s Deep Dark Chocolate Cake

Orange Rolls

Cinnamon Rolls

Turkey Gravy From Scratch

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