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Rainbow Angel Food Cake

Well, here I am, the Memorable Kitchen…celebrating 2 years of blogging and sharing my 100th post! Wow! What does that all mean to me as a blogger, home cook, wife, mother and grandmother? Well, quite a bit. First of all, 5 years ago, I probably could not have told you what a blog even was. I thought it was a new form of “soap box” where one could go on and on about whatever was on their mind. Well, it can be that, but what I have learned is that it is a website where the content is fluid…changing all the time. A blog can be useful information on everything from exercising, to parenting, to aging, to traveling, and of course, my favorite…cooking. It is a pretty awesome go-to tool when you are looking for information about your favorite subject matter. Now, the best part about it is that the material is being presented by a real live person who has an interest, usually a deep interest in whatever they are blogging about. It is not just generated by a search engine, but presented by someone who has a passion for something, has experienced it first hand and wants to share their love for, whatever, with his or her followers. So, what does this all have to do with Rainbow Angel Food Cake?

The name of my blog, The Memorable Kitchen, is just that. A collection of memories I have from cooking experiences both past and present. Memories of my parents teaching me how to cook. Times spent with friends throughout my life, who were also great cooks and loved to share their recipes. And finally, moments of inspiration, learning and creation that come out of my kitchen today. Well, in celebration of my 2nd Blogiversary (that is the technical term), I am sharing my most favorite, always requested, can’t pass up cake recipe…Rainbow Angel Food Cake! Ta Da! I consider it the best celebration cake recipe ever. It all starts with a basic angel food cake recipe. Not very many ingredients, that come together to make a beautiful, light cake. Then what turns it into a work of art is the simple step of swirling food coloring throughout the batter to create a colorful pattern inside.

Now, I am not sure how many of you have ever made a Rainbow Angel Food Cake from scratch. An angel food cake is quite simple to make and if you are watching your calories and fat, it is a very friendly dessert option. It is mostly made from egg whites, some sugar, cake flour and extracts. It bakes best in a tube pan, although you can also use loaf pans. If you are not feeling over ambitious, you can also use a box mix for the angel food cake. It works well too. But the best way to get the lovely swirls of color in the cake is to use liquid food coloring. It blends through the batter much better than paste or gel food coloring, which creates the beautiful “rainbow affect”.

As a child, I was in awe of rainbows. The fact that something so incredible could literally be painted in the sky just amazed me. So, of course, my mother being the best mom on the face of the earth, one year decided to make me a Rainbow Angel Food Cake. When I first saw the cake, it just looked like a frosted cake. But, when she cut into it and revealed the magical colors that were hidden inside, I felt like the most special birthday girl ever! How could my mom create such a masterpiece? Well, because that is the type of mom she was and she always made sure every birthday that we celebrate was more incredible that the one before!

What is really great about this cake too is that it can be a part of a color theme for many different celebrations. Swirl in just blue and red food coloring for patriotic holidays or red and green for Christmas. Color it with either blue or pink for a Gender Reveal Party. Use your imagination for endless color combinations.

So, enjoy this recipe that has been a favorite of mine since childhood. One that always made my birthday special. One that reminds me of my incredible mom. One that I have loved sharing with my own children. And one that will live in my heart forever. It is especially fun to share it with you for my Anniversary as a blogger. Thank you for visiting my blog over the past 2 years. My hope is that the recipes and stories I have shared have somehow made their way into your kitchens so that they can, in turn, be shared with others. I look forward to learning more about blogging and watching the Memorable Kitchen blossom into a sight that you enjoy returning to for special recipes. Enjoy your time in the kitchen, the memories you create, and the people you share it with! Happy Cooking from the Memorable Kitchen!

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Rainbow Angel Food Cake

Author: Dianna

Recipe type: Dessert

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Serves: 16 servings

Ingredients

1 cup cake flour
1½ cups white sugar, divided
12 egg whites at room temperature
¼ teaspoon salt
1½ teaspoons cream of tarter
1½ teaspoons vanilla extract
Liquid food coloring
Baker's Icing or icing of choice
Sprinkles for decoration

Instructions

Preheat the oven to 375 degrees. Place oven rack on the lowest setting. Make sure all bowls, beaters and utensils used are clean and free of any grease.
Sift together flour and ¾ cup sugar. Set aside.
In a large, clean mixing bowl place egg whites, salt and cream of tarter. Beat with an electric mixer on medium speed until soft peaks form. (See Note 1)
Add other ¾ cup sugar and beat until stiff peaks form. (See Note 2)
Beating on LOW, add flour mixture and extracts slowly.
Make sure you fold in the sides and bottom of your mixing bowl.
Pour half of the batter into an ungreased angel food pan or two 1½ pound loaf pans.
Place drops of food coloring, one at a time, in various locations, about one inch apart, on the batter. Use one or several colors to create the desired effect.
With a butter knife, pull through the batter, swirling the knife in circles. Be careful to not completely mix the colors, but to just create a rainbow effect.
Pour the remaining batter on top. Smooth with a knife to even out the batter in the pan.
Bake 30-35 minutes or until top springs back when touched lightly with finger.
Invert pan onto a plate and cool completely.
Run a butter knife around edges of the cake to loosen. Remove from pan and decorate with icing and sprinkles.

Note 1: Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.

Note 2: Stiff or firm peaks stand straight up when the beaters are lifted.

Main Dishes

Barbecue Black Bean Burgers

Well, 4th of July is upon us and not only is it the an incredible holiday to celebrate our country’s independence, but it is also a great opportunity to get together with relatives and friends. Since it pretty much falls in the middle of the summer it is also the ultimate grilling fest in so many ways. Whether you are camping, at the beach, or just celebrating in your backyard, grilling is just a part of summer get togethers. Sure we all love our traditional hot dogs, steaks, and even fish on the grill. But, have you ever thought of trying a veggie burger on the grill? Well, I have just the recipe for you…my Barbecue Black Bean Burgers. This burger is super easy to make and oh so flavorful.

As the hostess of a party, one thing I try and do when having big gatherings is to be mindful of those who may be vegetarian or watching their meat intake. This recipe for Barbecue Black Bean Burgers is a perfect solution especially when you are having a cookout. The recipe starts with black beans, of course, and chickpeas. Then I add some bread crumbs and brown rice to help bind the ingredients together. Minute Rice makes perfect little brown rice cups that cook in literally 1 minute. The rice really balances out the beans with its lighter texture. Next I add spices and some other ingredients like mustard, barbecue sauce and egg, along with a little onion and carrots for crunch and sweetness. You do have the option of making the burger completely vegetarian by eliminating the egg and substituting vegan mayonnaise in the recipe. The final ingredient I put in my burgers is a little unusual. It adds a little tang and a lot of flavor to the Barbecue Black Bean Burger though. Are you ready for it??? Pickled Beets. Yes, I did say pickled beets. Even if you do not like beets, you can’t even tell they are in the burger. The cool thing too is that they add a little tinge of pink to make the burger look like real meat. Fun, huh? Finally when you top the burger with all the usual add-on’s like lettuce, tomato, onion and all your favorite condiments, you will make a burger that looks like the real deal!

Now, one of the secrets to grilling veggie burgers like my Barbecue Black Bean Burger is to form them into nice, thick patties and then freeze them. The pursose of doing this is two-fold. By freezing them, you give the burger lots of form so when you put it on a hot grill, it will cook perfectly and not fall apart. Second, if you do not plan to use the burgers in one setting, they are already frozen for you to use at a later date.

So, enjoy this new creation of Barbecue Black Bean Burgers. Who knows, it may even make you a lover of veggie burgers. Like my mom always said, “All you need to do is try it once and then you can decide if you like it or not.” At least you tried it! But, I think this one will become a new favorite. So, Happy Grilling and Happy 4th of July Weekend…From the Memorable Kitchen!

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Barbecue Black Bean Burgers

Author: Dianna

Recipe type: Main Dish

Prep time: 1 hour 30 mins

Cook time: 6 mins

Total time: 1 hour 36 mins

Serves: 4 servings

Ingredients

1 15 oz can black beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
½ cup brown rice (I use 1 Minute Rice Ready to Serve Microwavable brown rice cups), cooked according to package directions
¼ cup pickled beets and 1 tablespoon of the juice (I use Trader Joe's Pickled Beets)
½ cup carrot shreds
1 tablespoon yellow or honey mustard
2 tablespoons barbecue sauce (I use Sweet Baby Rays)
½ cup whole wheat bread crumbs (See Note)
1 egg (you can substitute ¼ cup Vegan Mayonnaise)
¼ cup onion, finely chopped
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon black pepper
1 tablespoon olive oil
4 whole grain hamburger buns
1 small tomato, sliced
4 large lettuce leaves
4 onion slices
Condiments like mustard, ketchup, pickles and extra barbecue sauce

Note: For the bread crumbs you can buy store bought or process one large piece of your favorite whole grain bread in a food processor blender

Instructions

Process black beans and garbanzo beans in a food processor or blender for about 30 seconds to form tiny pea size bits. Place in a medium sized bowl. Add in cooked brown rice.
Process beets and carrots for about 20 seconds until smooth. Place over beans.
Mix in remaining ingredients, except buns and condiments and mix with a spoon until completely combined. The mixture needs to be wet but if it seems too wet add a tablespoon or more of bread crumbs.
Form mixture into 4 patties that are about ½ inch thick.
Place patties on a wax paper or parchment paper lined baking sheet.
Cover with another piece of paper and freeze for at least one hour.
Take olive oil and brush on a grill or large frying pan. Grill or fry the patties over medium high heat 2-3 minutes on each side.
Place on hamburger buns and serve with vegetables and condiments.

If you do not use all 4 burgers, wrap remaining in plastic wrap and place in a freezer ziploc bag. Place in freezer until ready to use.

Salad Side Dishes

Southwest Potato Salad

I have loved working on my blog for almost 2 years now. My inspiration for the content comes from all those amazing recipes I have collected over the years from family and friends. But, then again, my motto for the Memorable Kitchen is, “Making and Recreating Memories in the Kitchen”. I would love to think I am a creative cook who invents new recipes, but more times then not, I fall back on what I often call my Tried and True recipes. But, sometimes I just get a brainstorm from who knows where and it turns out pretty good. That is where this recipe for Southwest Potato Salad comes in. It truly is one of my “Making Memories in the Kitchen” recipes.

Every week now I have the privilege of volunteering at the USO here in San Antonio. They have a beautiful kitchen that I am able to cook in and teach the troops about a healthy lifestyle through food. I try to theme my demonstrations according to holidays and seasons of the year. This past week I featured Barbecue Sides. You know, all the yummy things that accompany your burger, hot dog or steak when you have a cookout. I had made a Farmers Market Potato Salad in the past for another class I taught. It was loaded with veggies to that made a light salad, perfect for summer meals. But, for this class I was thinking…and that can be dangerous…since you can not live in Texas, or better yet, San Antonio, without thinking about everything TexMex, I just had to come up with a twist to this already flavorful salad. So why not a Southwest Potato Salad.

What I explained to the troops and want to share with you is the fact that just by adding lots of vegetables or fruit to your recipes you will amp up the healthy factor in any dish. That is half the battle. When you add in the same amount or more of vegetables as protein or carbs to your recipes, you are following the Choose My Plate guidelines. This nutritional information replaces the old food pyramid guidelines and instead shows you a practical way to make your daily food choices. By dividing your plate into proportions of vegetables and fruits, proteins, carbs and dairy, you are given a map of serving proportions for healthy eating. It basically explains how your plate should contain 1/2 vegetables and fruits, 1/4 protein, 1/4 healthy carbs and a serving of dairy. Since I am a visual person, I love this concept and I use it as a guide to make recipes healthier.

So, what does this have to do with my Southwest Potato Salad recipe? This recipe is a much lighter version of traditional potato salad, that is usually smothered in a heavy dressing and only incorporates some onion and celery as the vegetable portion of the dish. With my recipe, by adding loads of colorful vegetables and tossing them with a light, aromatic dressing you will have a much healthier version of an old favorite. Well I think it was a hit with the young troops. Not only were they excited that it was better for them, but they also loved the spices and kick of flavor in the dressing.

I know, so now you are wondering what makes this Southwest Potato Salad so healthy and flavorful. I started with tiny red potatoes. They are extra sweet and cook up in only 10 minutes. Then I added some roasted corn and peppers, green onion, avocado and fresh grape tomatoes. The dressing is a base of fat free Greek yogurt or sour cream, kicked up with jalapenos, cumin, salsa, lime juice and spices. It all comes together in such a beautiful combination of flavors, you will not even know it is healthy.

So, for your Memorial Day or other summer barbecue, try a new twist on an old favorite. This comes to you from Tex Mex Central and from a heart that wants to share not only my old fashioned “Tried and True” recipes, but ones that can help you balance out a healthy lifestyle. Here’s to making new memories in the kitchen! Happy Grilling this summer from the Memorable Kitchen.

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Southwest Potato Salad

Author: Dianna

Recipe type: Salad

Prep time: 1 hour

Cook time: 30 mins

Total time: 1 hour 30 mins

Serves: 6 servings

Ingredients

2 ears fresh corn
1 red pepper or 6 small sweet peppers (you know, the fun red, orange and yellow kind)
2 pounds small red potatoes (about 2 inches in diameter)
1 avocado, coarsely chopped
1 cup grape tomatoes, cut in half
2 green onions, sliced into ½ inch slices
¼ cup light sour cream or nonfat Greek yogurt
¼ cup light mayonnaise
¼ cup salsa
1 tablespoon red wine vinegar
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
Pinch of cayenne pepper
Juice of one lime
2 teaspoons pickled sweet jalapenos
Cilantro leaves for garnish

Instructions

Preheat oven to 400 degrees. Place corn and peppers on a baking sheet prepared with non stick spray or drizzled with olive oil.
Roast vegetables in the oven for 20 minutes. Remove and let cool. Remove skins from the peppers, slice into ½ inch slices. Cut the corn off the cob. Set aside.
Cook the potatoes in boiling water for 10-12 minutes until tender. Remove from heat and run under cool water. Drain, cut in half and place in a salad bowl.
Add in peppers, corn, avocado, and tomatoes and onion.
Whisk together or process in a blender, sour cream or yogurt, mayonnaise, salsa, vinegar, onion and garlic powder, cumin, salt, pepper, cayenne, lime juice and pickled jalapenos.
Pour dressing over the vegetables and toss to coat. Refrigerate for at least 30 minutes. Serve with fresh cilantro.

Sandwiches

Grilled Cobb Sandwich

Ok, so where have I been for a month, you may ask? Well, I was on special assignment to help take care of my beautiful granddaughter. Tough job, but somebody has to do it. So after a rough (not) couple of weeks with her, I headed out to spend some time with a dear friend of mine. She was my sponsor mom while I was at the Air Force Academy. I will tell you lots more about her when I feature some “Karie” posts soon. It was an awesome month. Cooked a lot, which, of course, was so much fun. First with my daughter, coming up with some kid-friendly lunches and snacks. My daughter Ashley has an amazing blog that is so helpful for busy moms. She very openly shares about her daily balance of being a wife, working professional, athlete and mom.

Next I had the chance to cook with Karie, sharing our love of food and some new recipes. I also got to go through some of her tried and true recipes and make copies for my collection and future blog posts. I am so excited to share all of them with you. I told her I was going to have a “Karie Month” of recipes. She is a great cook and we have similar cooking styles. I feel so blessed to have learned so much about cooking from women like her. Of course it all started with my mom when I was young, but once she was gone, I feel God put many adopted “Moms” in my life to continue to teach me so many things.

So, what other excuse do I have for not posting for over a month…Well, I entered a grilled cheese cooking contest sponsored by Wisconsin Cheese. I put in 3 entries, but did not have time for my last one. So, you get the benefit of my time sensitive mistake. I bring to you, my grilled cheese creation that did not make it into the contest…the Grilled Cobb Sandwich! Oh, and what a sandwich it is.

Grilled Cobb Sandwich

First of all, this contest was great for me and my cooking skills. I have never entered a cooking contest before, so this was a very new experience for me. What it did was got my creative juices flowing. I started thinking of all the dishes I love that I could put into a grilled cheese sandwich. And that is where the Grilled Cobb Sandwich was invented. I love Cobb Salads and all the yummy ingredients that make up a Cobb Salad…chicken, bacon, hard boiled eggs, tomato, avocado, and a homemade blue cheese spread to tie it all together. What could be more perfect?

Well, I will tell you. Take all those ingredients, put them in between two slices of sourdough bread, of course. You know the Cobb Salad was invented in California, so what better bread to use then lovely sourdough. But, wait. I learned something new. Grilled sandwiches are so flavorful if you spread mayonnaise on the outside of the bread, just like you would butter. It toasts the bread so beautifully. Anyway, put all those ingredients on sourdough bread and grill it to perfection and you will have one of the greatest sandwiches you have ever tasted, the Grilled Cobb Sandwich. Simple, but oh so tasty.

Grilled Cobb Sandwich

With some simple prepping and a hot grill, this Grilled Cobb Sandwich will be an awesome choice for lunch, dinner or a late night snack. What is so great about it is the contrast of flavors. Between the savory chicken, bacon, and eggs layered with fresh tomato and avocado and the creamy layers of blue cheese spread, the flavors just come together in perfect sandwich harmony. But, toasting or grilling it is the final step of perfection. When the layers of sourdough bread encase all the other ingredients and warm them perfectly when they have been laid on the grill, your taste buds with sing with delight. So, time to enjoy the Grilled Cheese Contest entry that got away. Let me know if you think it is a winner. Happy “grill cheesing” from The Memorable Kitchen!

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Grilled Cobb Sandwich

Author: Dianna

Recipe type: Sandwich

Prep time: 1 hour 30 mins

Cook time: 10 mins

Total time: 1 hour 40 mins

Serves: 4 servings

Ingredients

1 8ounce package cream cheese, softened
½ cup mayonnaise
½ teaspoon worcestershire sauce
2 green onions, thinly sliced
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
2 ounces blue cheese, crumbled
16 slices of cooked bacon (see note)
4 hard boiled eggs (see note)
4 cups cooked chicken, shredded (I use the deli rotisserie chicken from the grocery store)
2 firm, ripe avocados
2 medium tomatoes, sliced
8 slices Wisconsin medium cheddar cheese
8 slices of sourdough bread
4 tablespoons mayonnaise

Instructions

In a small bowl, combine cream cheese, mayonnaise, worcestershire sauce, green onions, salt, pepper, garlic powder, and blue cheese. Mix well and refrigerate for at least one hour.
To assemble sandwiches, spread outside of bread slices with ½ tablespoon of mayonnaise. Next, spread ¼ of the cream cheese mixture on one slice of bread. Place chicken on top of cream cheese mixture, then bacon, avocado slices, hard boiled egg and tomato slices. Place 2 slices of medium cheddar cheese on top of tomato. Top with second piece of bread.
Place in a frying pan, griddle or grill that on medium heat. Cover pan to aid in cooking process. Grill for 2-3 minutes until bread is golden brown. Turn carefully and cook for 2-3 additional minutes.
Repeat with other ingredients to make 3 more yummy sandwiches.

Note 1: To cook bacon, place slices on a foil-lined baking sheet. Cook for 20-25 minutes in a 400 degree oven, turning once.

Note 2: To cook eggs, place eggs in a small sauce pan and cover with water. Bring to a boil on high heat. When water begins to boil, turn off burner, cover the pan. Remove from the heat and time for 10 minutes. Run under cool water. Peel and use in recipe.

Bread Breakfast

Gluten Free Mini Banana Muffins

I am a baker at heart. I love to bake. I love making all kinds of different foods, but most of all I love to bake. I love to bake all the traditional recipes I have of my mother’s and grandmothers’. But, I love trying new recipes and am always challenging myself to learn new techniques in baking. Can you tell, I love to bake! However, I have not baked any sort of Gluten Free recipes until now. As more family and friends are going gluten free for different health reasons, I figured I would start trying and experimenting with making flavorful baked goods for them. Why should they have to be deprived of yummy cakes, muffins, and even pizza dough, just because they are eating food that is gluten free? This is where my Gluten Free Mini Banana Muffins recipe comes in.

These perfect little bites are packed with all the flavor of traditional banana muffins. You can’t even tell they are Gluten Free. What makes that possible is the wide variety of flours you can find in your grocery store now. You basically replace the flour you use in your traditional recipes for the gluten free substitute. Using this flour, sometimes the consistency of the finished product is slightly more dense, but the flavor is all the same. I remember years ago when I was working at a bakery and they were experimenting with gluten free recipes, most of the baked goods came out like rocks. Boy, have times changed. There are so many products out on the market now that help bakers to create gluten free options, the delicious possibilities are endless.

This recipe for Gluten Free Mini Banana Muffins is packed with ingredients that make it sweet, flavorful and super easy to make. I like adding additional ingredients like raisins, dried fruit, mini chocolate chips or coconut for even more added sweetness and flavor! These little muffins are the perfect size for breakfast, snacks and a quick sweet with your coffee or tea. I am really excited to continue experimenting with new gluten free recipes. Now I can bake yummy treats for all my family and friends no matter what their dietary restrictions are. I think I have opened up a whole new world in my love of baking. Watch out, the Memorable Kitchen is ready to create! Happy Gluten Free Baking!

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Gluten Free Mini Banana Muffins

Author: Dianna

Recipe type: Bread

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 4 dozen

Ingredients

½ cup butter, melted
¼ cup coconut oil, melted
¾ cup brown sugar
2 eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
2 cups gluten free flour (I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
1 teaspoon baking soda
¼ teaspoon salt
1 cup raisins, dried fruit, coconut or mini chocolate chips (optional)

Instructions

Preheat the oven to 375 degrees. Prepare a mini muffin pan with nonstick baking spray. See note.
Place the butter and oil in a medium mixing bowl. Add brown sugar and mix for 1 minute until smooth.
Add in eggs, bananas, and vanilla. Mix for 1 more minute until combined.
Add in flour, baking soda and salt. Mix until just combined.
Stir in raisins or other add ins.
Using a medium stainless steel scoop, drop by scoopful into prepared mini muffin tin.
Bake 13-15 minutes at 375 degrees.
Let cool 10 minutes in the pan. Turn out onto cooling rack and cool completely.
Store in an airtight container.

Note: When doing Gluten Free baking, make sure you check that your cooking sprays are Gluten Free also. Not all of them are.

Main Dishes

Creamy Chicken Enchiladas

So, you know there are some of those recipes that your family can not live without. The ones that they ask for every time they are home from school or just coming back home for a visit. I am not sure when I first made this recipe for Creamy Chicken Enchiladas. What is certain is that my family was hooked on it the first time they tasted it and it probably is one of my most requested dishes. This recipe is just a great Tex Mex recipe with a little bit of an American twist. I think what makes it so popular with my family and a lot of my friends is that it is a great easy dish that is not too spicy but still has such great flavors that it can be classified as a true Mexican dish. It is also great for feeding a crowd and can be made ahead of time. I am posting this recipe today especially for my son. He loves this dish. When I started my blog he asked if I had posted this recipe for Creamy Chicken Enchiladas yet? I thought I had, but sure enough, it had not been one of my spotlights yet. So, for my son Paul, I am posting this for his birthday. He loves the food I cook and it is so much sweeter when he is able to make it home for a visit. Then, I can make him all the home cooked dishes that he loves. When I make these for him, he will eat them for a whole week until the pan is gone, if it even lasts that long!

This is definitely one of those dishes that brings back memories for my kids. I used to make these Creamy Chicken Enchiladas all the time when they were growing up. With four children it was such an easy dish to make for a big family and the leftovers were just as good.

I also love the fact it is so simple to make. For the chicken portion of the recipe, you can use boiled chicken, a store bought roaster chicken or chicken from a make ahead recipe. The other ingredients in the recipe are so simple…onion, cheese, cream of mushroom soup, sour cream and tortillas. What a great dish that the whole family will love!

Honestly feeling a little sad today knowing I can not make these for my son Paul. He is a great man who is steeped in integrity and honor thanks to his father who served in the military. I would hope that I had a little something to do in his upbringing. I always taught my children the importance of honesty, love of God and a pure intention of forgiveness and no inclination of prejudice or judgement upon anyone. Love my kids. Love cooking for them and wish I could spend every day with them. But, as I have to realize the element of time and my children getting older, I will just have to wait for the next great opportunity to cook for them. And it will make it all worthwhile and make all that more memorable. Happy cooking for your children!

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Creamy Chicken Enchiladas

Author: Dianna

Recipe type: Main Dishes

Cuisine: Mexican

Prep time: 30 mins

Cook time: 45 mins

Total time: 1 hour 15 mins

Serves: 8 servings

Ingredients

1 medium onion (about 1 cup), chopped
4 tablespoons butter (1/2 stick)
¼ cup all purpose flour
1 teaspoon salt
½ teaspoon fresh ground pepper
¼ teaspoon cayenne pepper (optional)
2 cups chicken broth
4 cups chopped cooked chicken
1 can cream of mushroom soup
1 cup sour cream
1 teaspoon ground cumin
1 4 oz. can chopped green chiles
1 8 oz package Mexican blend shredded cheese, divided
1 package (about 10) medium flour tortillas

Instructions

Heat the chicken broth in a microwave safe bowl for 1 minute.
In a medium sauce pan, melt butter. Add onion and cook for 7-10 minutes until soft. Whisk in flour and cook for 1 additional minute. Add salt, pepper and cayenne pepper, if desired.
Turn heat up to medium-high and add in warm chicken broth. Cook and stir until think and bubbly, about 2 minutes. Remove from heat.
Stir in cream of mushroom soup and sour cream. Set aside.
Place chicken in a large bowl. Add in 2 cups of sauce, cumin, green chiles and half of cheese.
Stir until blended.
Place about ¼ of filling on each tortilla. Roll up and place in a 9 x 13 baking dish. Pour remainder of the sauce over enchilada. Spread to cover. Top with remainder of the cheese.
Bake for 40-45 minutes at 350 degrees.

Baked Goods Dessert

Moist Lemon Pound Cake

There is a wonderful story that goes along with this recipe for Moist Lemon Pound Cake. It involves a very sweet lady that I had the opportunity to work with many years ago. Her name was Wilma. She was bright, hard working and everything you could imagine when you think of a kind-hearted Southern woman. I got to know Wilma at my first assignment in the Air Force at Reese Air Force Base in Lubbock, Texas. I was just 23 years young. A 2nd lieutenant in the Air Force walking into a huge aircraft maintenance organization. To say I had a “deer in the headlights look” when I walked in that first day would be an understatement. But, I learned quickly to rely on the wise, experienced men and women who had been doing their jobs in maintenance probably longer than I had been alive. Everyone was so genuine and offered to teach me everything I needed to know. I think what also made this assignment so wonderful was the good ol’ Texas town of Lubbock. Everyone was so warm and so Texan! I always considered Lubbock a “big-little” town tucked up in the panhandle of Texas. It was a big town in the sense that it had the Air Force base, and of course Texas Tech University. However, what made it little was the small town personality of the people who lived there and called it home. While I was stationed there, I worked with some of the greatest, down home individuals you could ever meet.

One thing I learned very quickly in most military organizations is that the people were not only hard workers, but they also loved to have fun. Almost every Friday we would have some sort of potluck, cook off or barbecue. It really helped us all wind down the week and get to know each other a little more on a personal level. Somehow as we all enjoyed and shared each other’s favorite recipes, I learned so much more about the incredible people I was working with. Well, this is where Wilma’s Moist Lemon Pound Cake was introduced. After I tried it for the first time, I realized I had never tasted a cake so moist and full of lemon flavor. Then when she shared the recipe with me, I discovered what made the flavors of this cake so magical.

The recipe starts out like most pound cakes, with lots of butter, sugar, eggs and flour. But then, what makes it super moist and lemony is the addition of peach nectar and lemon jello. Yes, I said lemon jello. Do they even make that any more? Yes they do! And I am so glad because this recipe would not be the same. What is so awesome about the jello is it takes the place of some of the sugar and really gives an extra pop of lemon flavor to the cake.

Now I am sure you are wondering where in the world one can find peach nectar. You can either find it in the juice aisle at the grocery store or the International Food section with the Goya brand Hispanic foods. It comes in small cans so you can use what you need for the pound cake and then make yourself a flavorful smoothie or drink with the rest. The nectars come in other flavors like pineapple, pear and mango so you can experiment with this recipe and change the flavor profile very easily. You have a choice of making this recipe in two loaf pans or a bundt pan. I don’t know about you but I love how pretty a pound cake looks in a bundt or other shaped pan. In addition, when I use a flour based cooking spray with this pan, the cake slips right out! Then, the icing on the cake, literally, is a simple glaze of lemony, sugary goodness. You pour it over the cake while it is still warm, so it seeps down to make the cake even more moist! The glaze also adds that final kiss of lemon flavor!

So, just in case you were wondering, you do not have to be Southern or even a Texan to make and enjoy this wonderful recipe for Moist Lemon Pound Cake. But, do remember it came from the kitchen of a sweet woman named Wilma, who was not only a great cook, but also had a warm, gentle soul. Food and friends make so many memories. What could be better than that? So enjoy and Happy Southern Baking from the Memorable Kitchen!

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Moist Lemon Pound Cake

Author: Adapted from Wilma's Lemon Loaf Cake

Recipe type: Baked Goods

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Serves: 16 servings

Ingredients

16 oz unsalted butter (2 sticks)
2 cups white sugar, divided
4 large eggs, at room temperature
zest of 4 large lemons, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¾ cup lemon juice, divided
½ cup peach nectar
¼ cup buttermilk

Instructions

Preheat the oven to 350 degrees. Prepare a 10 cup bundt pan or 2 one pound loaf pans with flour based cooking spray.
In a large mixing bowl, place butter, 1½ cups sugar and lemon jello. Beat on medium speed for 5 minutes or until light and fluffy.
Add in eggs, one at a time, beating each about 1 minute. Scrape the sides of the bowl. Add in ½ of lemon zest and extracts. Beat for one additional minute.
Blend together flour, baking soda, baking powder and salt in a small bowl.
Mix together ¼ cup lemon juice, peach nectar and buttermilk in a separate bowl.
Blend ½ of the flour mixture into the butter/sugar/egg mixture. Mix just until flour in incorporated.
Add in half of the liquid mixture. Blend together. Add in the remainder of the flour and liquid mixtures and blend in with each addition.
Pour into a prepared pans. Bake for 50-60 minutes. Let cool for 30 minutes. Turn out onto a serving plate.
In a small sauce pan, place ½ cup sugar and ½ cup lemon juice. Cook on medium heat for 3-5 minutes until sugar is dissolved. Stir in remaining lemon zest. Pour over warm cake. Serve with fresh berries and whipped cream, if desired.

Dessert Snacks Uncategorized

April Fools Sushi

So, I think I finally taught myself how to make the perfect Sushi platter. It took me almost a week shopping at the local specialty markets and grocery stores to find all the ingredients. Then I had to practice making the perfect rice for the Sushi. If the rice isn’t perfect, then just forget the rest of the steps. Finally, I had to sharpen my knives in order to produce the perfect bite-sized proportion of these edible morsels. It was worth all the time and effort, but unfortunately I am left with a kitchen that smells like fish….NOT!!! Today I present to you my April Fools Sushi.

I think this was the most fun I ever had on a cooking experiment. I was kind of nervous starting out with the project, but once I started, my creativity wheel just kept turning. So, I know this April Fools Sushi looks complicated, but it actually is not that hard to make. You start with your basic Rice Krispie Treats recipe, and add various candies, fondant, and other treats that make this sweet version of Sushi, look like the real deal.

If I could give you any tips about making your April Fools Sushi it would be to work with the Rice Krispie Treat mixture when it is warm. As it cools, it becomes harder to work with. Then, it also helps to have your candies laid out ahead of time and grouped together for each roll you want to make. Finally, I found a fun little tool that makes the “nigiri” sushi (the individual rectangular pieces), the perfect size.

April Fools’ Day has a lot of special meaning in my household. Not only because I am a prankster at heart, but also because my kids inherited that gift and love to dream up great April Fools jokes. I think they got a little bit of it from my husband too. Back in 1983, one month before we were going to be married, my husband decided to pull the biggest April Fools’ prank ever. He took me out to a really nice dinner that evening and towards the end started acting really nervous. I didn’t know what was up and finally he blurted out to me that he was going to become a priest. I guess that was going to delay the wedding…….FOREVER. Holding back tears, I said it was fine, as he yelled out APRIL FOOLS!!! So, you can only imagine the things my family has come up with over the years to make the day exciting. However, I think this recipe is the beginning of my pay back. I hope you enjoy making my April Fools’ Sushi as much as I did. Experiment with different candies, sprinkles, fruit leather and fondants to come up with your own creation. Have a fun and happy April Fools’ Day, from my Memorable Kitchen to yours!

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April Fools Sushi

Author: Dianna

Recipe type: Snack

Prep time: 30 mins

Cook time: 5 mins

Total time: 35 mins

Serves: 20 pieces

Ingredients

3 tablespoons butter
1 10 oz bag of miniature marshmallows
5 cups Rice Kristies cereal
Small package of black fondant
Fruit Roll Ups or other fruit leather snacks
Dots Candies
Air Heads Candy
Sweet Tart Ropes
Gummy Worms
Swedish Fish
Candy Fruit Slices
Sour Punch Bites
Various orange, black and red sprinkles

Instructions

In a large sauce pan melt the butter on low heat. Add in the marshmallows and stir until melted.

For the Sushi Roll

Remove from the heat and stir in Rice Krispies cereal. Stir until well coated.
While still warm, take a cup of the Rice Krispies treats and press out onto a 6 x 4 inch piece of black fondant that has been rolled out on a large sheet of waxed paper. It helps to butter your hands when working with the Rice Krispies mixture.
Lay several piece of the gummy worms, Sweet Tart ropes and other candies crosswise on the Rice Krispies layer.
Begin rolling tightly until you have formed your "sushi" roll.
Trim ends and slice into 6 even pieces. Arrange on a platter.

For the Nigiri Pieces

Take large tablespoons of Rice Krispies and form into rectangular shapes or use a Nigiri mold.
Place one Swedish Fish or Candy Fruit Slice on each piece. Slice fondant or fruit leather into ½ inch strips and wrap around each Nigiri piece. Place on a platter.
Experiment with other candies to come up with your own creative "Sushi" pieces.

Salad

Vegetable Chopped Salad With Fresh Herb Vinaegrette

I know this recipe for Vegetable Chopped Salad With Fresh Herb Vinaegrette has a nice healthy and fresh name and believe me, all the ingredients live up to that claim. However, if I were to truthfully name it…now don’t get nervous…I don’t mean it is not healthy, fresh and yummy…I would actually name it, based on its purpose…Clean Out Your Veggie Bin Salad!

Vegetable Chopped Salad With Fresh Herb Vinaegrette
I got the motivation for this salad last year when I started shopping more often at my local Farmer’s Markets. Almost every Saturday, I would grab my reusable shopping bag, trying to be as environmentally conscious as possible, and head out to the market. Just to set the record straight though, I did not wear my maxi skirt and crocheted vest I made in seventh grade when I went to the Farmer’s Market. Only because I would not fit in it!!! So, bag in hand, I walk up to all the beautiful vegetable stands with their array of produce, almost hypnotized by all the colors and variety of fruits and vegetables. As I pick the red tomatoes, orange carrots, yellow squash, green onions and purple radishes, I am a happy girl. Nutritionists advise us to “eat the rainbow” to ensure we are getting lots of different vitamins, nutrients and antioxidants. And that is exactly what I am trying to do here. I have it covered. But, I do not stop there. As the healthy angels continue to sing, I grab cucumbers, kale, zucchini, and whatever beautiful gems will fit in my bag. I walk away feeling very virtuous and ready to eat healthy all week.

Next, I get home and unload all my amazing vegetables on my kitchen counter. I wash them and store them properly. So, fast forward to four days later, when I discover that with every effort in my body, I tried to eat those vegetables, but more than half of them still remain in my refrigerator and pantry. I did not want them to go to waste and the Farmer’s Market was only 3 days away, so I had to do something. Well, you guessed it…The Vegetable Chopped Salad with Fresh Herb Vinaigrette was born. And I am glad it was.

The great thing about this recipe is the fact that you can change up the ingredients based on whatever vegetables you have on had or have a particular taste for. This Vegetable Chopped Salad With Fresh Herb Vinaegrette is packed with over seven different vegetables and the dressing made with fresh basil and lemon juice is so clean. You do not have to stop at seven vegetables and can add in whatever extra vegetables you like. So, think outside the vegetable box, or bin, whatever the case may be. Add things like roasted butternut squash, beets, asparagus or even jalapenos for an added punch of flavor. You can also change up the fresh herbs in the dressing by substituting dill, tarragon or chives.

Another thing that makes this recipe for Vegetable Chopped Salad with Fresh Herb Vinaegrette so easy to prepare is the use of a couple of my go to gadgets. I have to admit, I am a gadgets girl. If you ask anyone that has taken my cooking classes, they will tell you about some of the gadgets I love to showcase. There is my strawberry huller, my jalapeno corer, and my herb mill. But, the one I absolutely love is my chopper, or as Arnold Schwarzenegger would say, the chaaaapa!!! Oh yea, he was talking about a helicopter, not a vegetable chopper. Anyway, it cuts all your veggies into nice, neat, perfectly even pieces and makes your salad so pretty. Another gadget I love is my mini food processor for making the dressing. I just put all the ingredients in and it mixes up so quickly. It is just like the larger models of food processors, but in a small 4-cup size.

Finally, you can enjoy this Vegetable Chopped Salad With Fresh Herb Vinaegrette anytime of year. You can select whatever vegetables are in season. But, I wanted especially to share it with you now since Spring and Summer are just around the corner. So, grab your reusable shopping bag, your crocheted vest and head to your local farmer’s market…those beautiful veggies are waiting for you!!!

Vegetable Chopped Salad With Fresh Herb Vinaegrette

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Vegetable Chopped Salad With Fresh Herb Vinaigrette

Author: Dianna

Recipe type: Salad

Prep time: 1 hour 20 mins

Total time: 1 hour 20 mins

Serves: 8 servings

Ingredients

For the Salad

1 English cucumber
1 zucchini
3 ripe, but firm plum tomatoes
1 red bell pepper
1 cup baby carrots
2 stalks celery
3 green onions
½ cup garlic stuffed green olives (optional)

For the Dressing

2 Tablespoons Red Wine Vinegar
2 Tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon fresh basil, chopped
1 Tablespoon fresh or ½ teaspoon dried oregano
1 Tablespoon fresh or ½ teaspoon dried parsley
1 clove garlic
1 teaspoon dijon mustard
¼ cup extra virgin olive oil
4 cups lettuce, torn into bit size pieces (optional)

Instructions

Wash all the vegetables well.
Chop in ½ inch pieces using a sharp knife or vegetable chopper. Place in a medium sized bowl.
Place all the dressing ingredients, except for the olive oil in a food processor or bowl.
Process in the food processor until smooth or whisk in a bowl if you do not have a food processor.
Slowly add in the olive oil, a little at a time, until completely emulsified (blended).
Pour on the vegetables and toss until well coated.
Refrigerate for at least one hour.
Serve cold on a bed of lettuce, if desired.

Main Dishes

Easy Balsamic Glazed Salmon

There really is not much of a story behind this recipe for Easy Balsamic Glazed Salmon except for the fact that it is simple to make, tastes amazing and is a family favorite. I am not exactly sure when it made it into my kitchen as a tried and true recipe. I think one night I was staring at a big piece on salmon wondering how I was going to cook it in a way my whole family would like it. As I searched in my panty looking for ingredients I always have on hand, the balsamic vinegar started call out to me. So, that was a start.

Ok, what else, what else? Because the troops were getting hungry, I had to act fast. Since I needed something to balance out the tartness of the vinegar, honey was the next thing that caught my eye. So, voila! Mix together the balsamic vinegar and honey for the base of the glaze. Once baked, the honey would give the fish a beautiful coat of sweetness, while the vinegar would add a depth of rich flavor. And being a good Italian girl, I had to add in a bit of some sort of herbs. So, enter stage right…the dried basil. Then the finishing touch, for an ever so slight kick, a little cracked black pepper. Five ingredients! That’s it! Hard to believe that so few ingredients make for such an awesome recipe. But, trust me. I think it is the fact that it enhances the flavor of the salmon rather than masking it.

Brush on a beautiful salmon filet, bake in a hot oven and you have Easy Balsamic Glazed Salmon. Now, like any recipe, it can be adjusted to your liking. A little less honey maybe or a substitute of a different herb. Go on, experiment. One thing that will not change is how simple and quick this recipe is and how much you are going to love it. Serve it with some roasted vegetables and potatoes and you have a perfectly rounded out meal the whole family will enjoy.

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Easy Balsamic Glazed Salmon

Author: Dianna

Recipe type: Main Dishes

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4 servings

Ingredients

1 1lb salmon filet
¼ cup balsamic vinegar
¼ cup honey
1 teaspoon dried basil
¼ teaspoon fresh cracked black pepper

Instructions

Preheat the oven to 400 degrees.
Rinse the salmon filet under cool water. Pat dry with a paper towel.
With sharp knife, divide the filet into 4 equal pieces.
In a small bowl, whisk together vinegar, honey, basil and pepper.
Spray a baking dish with cooking spray or line with parchment paper. Place filets in the prepared dish, skin side down.
Brush each piece with the glaze. Bake for 20 minutes until the fish flakes easily.
For a crispy finish, you can place the fish under the broiler for 1 minute after baking.

Note--The salmon can also be cooked on the grill, however, wait to put the glaze on the fish until the last few minutes of cooking as it may cause flare ups.