photo credit: sweetonveg

The Great Lent began about two weeks ago, which means that those who follow this tradition, abstain from eating meat at least on Friday of every week, or some even do it on Wednesdays as well.

If you are like me, and are used to having meat at least once or twice per day, preparing meatless meals a couple of times per week might create a challenge.  I used to really stress out about this during my early years of cooking, but after a while I built quite a long list of meatless meal choices, and could easily be a vegetarian, if I could only win my family over to that eating style.

I have been posting some of my  meatless recipes during this past year, so if you are searching for ideas, here are the links to these posts:

Palushky (Potato Dumplings)

Halushky (Pasta with cabbage)

Vegetarian Holubtsi (Cabbage Rolls)

Varenyky (Pierogies)

Homemade Pasta (in the lower section of the linked post)

Crepes

Tuna Melts

Veggie Burgers

Tomato Soup

Red Beet Soup

Sorrel Borsch

If you are interested in a rather quick meal, there is always Macaroni and Cheese (you can add in some steamed broccoli, or any other of your favorite vegetables), Tuna Fish Salad, Egg Salad, Shrimp Scampi, any other fish which may be fried or broiled, pasta with steamed veggies, pasta with tomato sauce, pizza, PBJ, etc.

With so many different choices, the few meatless days during the 40 days of lent, pass by so quickly, that before you know it, you are back to the old meat cooking routine.

Sometimes  I actually miss a meatless meal, so I whip one up for a change, just to add a new twist to my meal planning.

As always, please share your favorite meatless meal idea with all of us.

It’s time to celebrate yet another birthday at the office.  I have volunteered to be the  “cake baker” , but the birthday celebrant has to select his/her favorite cake.  Sometimes I even ask them to provide me with their favorite recipe, and I will do my best to create a cake.  This time the selection was a chocolate cake with lots of frosting.

Since I really love this Cocoa cake with Peanut Butter frosting, which several years ago my manager made for my birthday (she loved gourmet cooking), I decided to use that recipe.

It is the combination of the chocolate cake and the peanut butter frosting that makes this cake so decadent, as it reminds you of a Reese’s Peanut Butter Cup.

Ingredients for Cake:

• ¾ cup butter

• 1 3/4 cups sugar

• 2 eggs

• 1 tsp. Vanilla extract

• 2 cups all-purpose flour

• ¾ cups Hershey’s Cocoa

• 1 ¼ tsp. Baking Soda

• ½ tsp. salt

• 1 1/3 cups water

Ingredients for Peanut Butter Frosting:

• 8 oz. cream cheese, softened

• ½ cup Peanut Butter

• ¼ cup butter, softened

• 4 cups powdered sugar

• 1 tsp Vanilla extract

Directions for Cake:

1. Heat oven to 350°.
2. Grease and flour two 8 or 9 round baking pans.
3. In a large mixing bowl cream butter and sugar.
4. Add eggs and vanilla.
5. Beat 1 min. at medium speed.
6. In a separate bowl combine flour, cocoa, baking soda and salt.
7. Add alternately with water to creamed mixture, beating after each addition.
8. Pour batter into prepared pans.
9. Bake 35 to 40 minutes for 8 inch rounds, or 30 to 35 min. for 9 inch rounds, or until wooden pick inserted in the center comes out clean.
10. Cool 10 min.
11. Remove from pans.
12. Cool completely.
13. Frost the cake with creamy peanut butter frosting.
14. Cover and refrigerate.

Directions for Creamy Frosting:

1. In a large mixing bowl beat cream cheese, peanut butter, and butter, until creamy.
2. Gradually add powdered sugar, and vanilla.
3. Mix well until well blended and creamy.

Dips are still part of the “centerpiece” foods at parties. Everyone loves having a scoop of their favorite dip, surrounded by veggies or chips. It makes it easy to move around and socialize, while enjoying your food at the same time.

I already shared the ever so famous recipe for the original Buffalo Chicken Wing Dip, but recently I had an opportunity to taste a much lighter version of this dip, and I could not believe how great it tasted.

So, if you are still sticking to your New Year’s Resolution to eat healthier, here is a recipe for you to enjoy without feeling guilty.

Ingredients:

• 2 chicken breasts (cooked and shredded)
• 8 oz Fat Free Cream Cheese, softened
• ¾ cup Frank’s Red Hot Original Cayenne Pepper Sauce
• ½ cup shredded Low Fat Cheddar Cheese
• ¼ cup Fat Free Ranch Dressing
• ¼ cup Fat Free Oikos Greek Yogurt

Directions:

1. Preheat oven to 350 degrees.
2. Unwrap the cream cheese, place it in a microwave safe dish, and microwave for 10 seconds, to soften it.
3. Place cream cheese in a medium bowl, and stir until smooth.
4. Mix in Frank’s Red Hot Original Cayenne Pepper Sauce, Low Fat Cheddar Cheese, Low Fat Ranch Dressing, and Oikos Fat Free Greek Yogurt.
5. Add chicken, and mix until combined.
6. Scoop mixture into a casserole dish, and smooth the top with a spoon to even it out.
7. Bake it uncovered for 20 minutes, or until the mixture is heated through (do not overcook, as it will begin to separate)
8. Stir well and serve.

TIP. Best served with cut vegetables (carrots, celery, peppers),pretzels, crackers or baked tortilla chips.

If you prefer less spicy version, you may cut the cayenne pepper sauce to 1/2 cup.

photo credit: miikkahoo

I never thought I would like the taste of a veggie burger, so at first I purchased some frozen ones, Veggie Medley by Gardenburger , and realized that they were not as bad as I thought.  Since I am not really a hamburger lover, veggie burger earned my approval.

I like making my own food at home, since it allows me to control what goes into it, and enables me to modify the recipe to my taste.

I looked up some recipes for veggie burgers, and came up with this modified version to fit The Fat Smash Diet.

Ingredients:

• 3 tablespoons olive oil
• 1/2 cup fresh corn kernels or frozen, thawed
• 6 mushrooms, finely chopped
• 2 scallions, finely chopped
• 1/2 red bell pepper, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon cumin
• Dash cayenne pepper
• 1/2 cup chopped fresh spinach
• 1 carrot, peeled and grated
• 3/4 cup brown rice, cooked
• 1 egg white
• Salt and pepper

Directions:

1. In a large skillet heat 1 tablespoon oil over medium high heat.
2. Stir in corn, mushrooms, scallions, and bell pepper.
3. Saute for 3-4 minutes.
4. Add garlic, cumin and cayenne and cook for 30 seconds.
5. Remove from heat and stir in spinach.
6. Add carrot and brown rice and stir to combine.
7. Add egg white and season with salt and pepper.
8. Add some quick oats or more brown rice, if the mixture does not hold together.
9. Shape mixture into 6 disks and place on a plate.
10. Cover and chill for 1 hour.
11. Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side.

Tip: I like to eat these veggie burgers plain in Phase I and II, but in Phase III, there is a choice of whole wheat bread or whole wheat muffin to serve these on.  Veggie Burgers, just like brown rice, are now part of my new food list, which I learned to enjoy.

Here we are again, planning another Super Bowl party, and searching for party food ideas.

Well, since you are reading this post, you’re already in the right place.  There is no better place than grandma’s kitchen, Suburbangrandma, that is!

All the recipes I post are either prepared by me personally, or I have sampled them elsewhere, loved them, and posted them for you to enjoy.

This time I decided to post a very simple recipe, but quite presentable, and very well liked by my family, for years .

These are open face sandwiches, canapes, also know to my family as “kanapky”.

Ingredients:

• 8 oz cream cheese, softened
• 2 Tbs butter, softened
• 1 Tbs Good Seasons Italian Dressing mix
• 2 large loves of rye bread (40 slices)
• 3 tomatoes,  sliced thin
• 4 pickles, sliced thin
• 6 eggs, boiled and sliced thin (use an egg slicer, for best results)
• 1 Lbs of ham, cooked, smoked, or your your choice – sliced on a thinner side as well
• 20 slices of American cheese, white or yellow
• Chives or scallions, chopped (to sprinkle on top for a fresh look, and to enhance the aroma)

Directions:

1. Mix the cream cheese, butter and salad dressing mix.
2. Set aside.
3. Remove the smaller end from the loaf of bread, if you are using bakery loaf.  If you are using a prepackaged bread without the ends, then you are all set.
4. Cut the cheese slices in half diagonally (forming triangles)
5. Fold each slice of ham in half, or cut in half it you plan to use only that much on each sandwich.
6. Get ready all the sliced ingredients: eggs, tomatoes, pickles.
7. Spread the cheese/butter mixture on each piece of rye bread (rather sparingly)
8. Place a piece of ham on top of the spread
9. Place a piece of cheese on top of ham
10. Arrange nicely a slice of pickle, slice of an egg, and slice of a tomato on top of the cheese slice.
11. Sprinkle lightly with chopped chives or scallions.

If you are looking for additional ideas, and recipes, you may check these out:

• Jalapeño Corn Dip
  

• Buffalo Chicken Wing Dip

• 7 Layer Guacamole Dip

• Swedish Meatballs

• Texas Caviar

• Mrs. Z’s Deviled Eggs

• Caramel Apple Dip

• Honey-Apple Brie Bites

• Turkey Taco Ring
  

If you would like to put together a meal that is easy to prepare, but looks complicated, you will love this recipe for Chicken Cordon Bleu.

You can use plain chicken breast, but I prefer a more flavored taste, so I marinate it for an hour, or overnight, in an Italian Salad Dressing.  For simplicity and ease, I also use Campbell’s Cream of Chicken or Cream of Mushroom soup, for the sauce.

4 servings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of smoked ham(Ham of the Bone, or Smoked Virginia Ham, from the Deli)
• 4 slices of Swiss cheese
• 2 tsp of deli mustard
• Italian Salad Dressing
• Salt, pepper, garlic powder
• Flavored breadcrumbs
• Oil for frying
• 1 can of Cream of Chicken soup (or Cream of Mushrooms)
• ½ cup of heavy cream, or whole milk
• ¼ cup of white wine (optional)
• Italian seasoning
• 4 toothpicks, or string

Directions:

1. Trim off all fat from the chicken breast.
2. Spread the breasts on a cutting board, cover with clear plastic saran wrap, and pound with a meat mallet to a ¼ inch thickness. (I like to place the chicken with the clear membrane side down, to keep it intact during this process).
3. Place the chicken in a large enough container, and pour the Italian Dressing, or marinate, over it.
4. Move the chicken around, to coat all pieces evenly.
5. Cover and let marinate in the refrigerator for an hour, or overnight.
6. Lay each piece of marinated chicken on a work surface.
7. Place one piece of ham and one piece of cheese on top of each breast (you might fold the ham and cheese in half for a better fit).
8. Spread ¼ tsp of deli mustard over the ham/cheese slices.
9. Roll up from the widest end towards the opposite end.
10. Fasten with tooth pick, or a string.
11. Dredge the chicken in flour seasoned with garlic powder.
12. Beat one whole egg with a tablespoon of water, salt and pepper.
13. Dip the floured chicken in the egg, then coat with flavored breadcrumbs, set aside.
14. Heat the oil in a frying pan, place the chicken roll ups in the hot oil and fry to a golden color, turning gently.
15. In a casserole dish, pour 1/4 cup of water on the bottom, and arrange a single layer of the browned chicken rolls.
16. Remove the toothpicks, or cut off and remove string.
17. Mix the Cream of Chicken soup with the sweet cream (if you are using wine, add the wine, and mix well).
18. Pour the sauce over the chicken.
19. Sprinkle with pepper and Italian seasoning.
20. Cover the casserole dish tightly with aluminum foil.
21. Bake in a preheated oven at 350°F, for 45 minutes.
22. Remove from the oven, let rest 10 minutes before serving.

Tip: I like to serve this chicken with garlic mashed potatoes, and cooked green vegetables.

If you love mushrooms, you can saute some mushrooms with onion and garlic, and place them on top of the chicken rolls before baking, or even just before serving.

photo credit: volliem

If you are planning a New Year get-together with your friends, but still searching around for some party food recipes, I am here to help out.

To make this party planning a little less stressful for you, I am posting the links to some of the party foods recipes I have posted so far this year (there will be more by the end of the New Year…thanks for being a friend).

• Jalapeño Corn Dip
  

• Buffalo Chicken Wing Dip

• 7 Layer Guacamole Dip

• Swedish Meatballs

• Texas Caviar

• Mrs. Z’s Deviled Eggs

• Caramel Apple Dip

• Honey-Apple Brie Bites

• Turkey Taco Ring

Preparing these will keep you busy, but you will be basking in glory of compliments from your friends, as these are very popular and delicious party foods, which I personally tasted and used at my parties.

You can also include:

• Vegetable tray with dip -  (selection of baby carrots, grape tomatoes, red, green and yellow peppers, cut up celery sticks , sliced cucumbers, with your favorite dip).

• Cheese and crackers – arrange different cheeses cut up to bite size pieces with your favorite crackers.

• Kobasa  with party bread, or rye bread – Ukrainian or Polish smoked sausage, sliced up cold, or boiled for 20 minutes, cooled slightly, then sliced up.

• Canapés – If you still have some spare time, you can make small canapés with a bite size chunk of bread, dab of mustard (Kosciusko Mustard is really good), slice of kobasa, and top it off with a slice of pickle, spear it all with a fancy toothpick, and arrange these in a single layer on a serving dish.  Looks great and tastes even better.

• Chips and dip

• Pretzels with dip

• Pepperoni slices with cheese and crackers

• Tray of fresh fruit

• Pizza

• Chicken Wings

I am sure these will help you out for this party, or any other future parties you may host, since Super Bowl is coming up very soon.

As for the rest of the party planning, let your imagination run wild.

Have a super party

and

HAPPY NEW  YEAR!!

Here is another melt-in-your mouth recipe for your enjoyment.  I chose this one as a finally for this year’s recipes mentioned in my preview of Christmas cookie post.

I am getting myself so hungry for sweets, sitting here today and writing up these recipes and salivating over all the pictures of cookies.    Hopefully you find them enticing enough to make them, and share your comments with all of us in the blog land.

Meanwhile, here is a recipe for Ginger Chocolate Truffles.

This recipe makes about 40 pieces.

Ingredients:

• 8 oz cream cheese (one package), softened
• 4 cups powdered sugar, sifted
• 1 tsp ground ginger
• 5 oz unsweetened chocolate, melted and cooled (1.5 min in the microwave, stirring once halfway through)
• 1 cup toasted, ground almonds (for coating)
• Chocolate sprinkles (optional for coating)
• Cocoa powder (optional for coating)

Directions:

1. Add cream cheese into a large mixing bowl, and mix with an electric mixer until smooth.
2. Mix powdered sugar with ginger.
3. Gradually add to cream cheese and mix well.
4. Add melted chocolate, and mix until combined.
5. Cover and chill for at least an hour or overnight.
6. Shape the chilled mixture into 1-inch balls.
7. Roll in almonds, or any other of your favorite coatings.
8. Store in an airtight container in the fridge, for up to 2 weeks (if you can keep away from them for that long..).

Tip: My favorite coating is the cocoa powder. These truffles tend to get quite soft is kept out of fridge for a long time.  For best results, please store in the fridge, in an airtight container.

When I came across this recipe, I could almost taste the lemon flavor of the icing on my tongue, and decided to save the recipe and to make these cookies.

As you already know, I only post recipes which I have personally tested, and share my own pictures of the finished product (I’m still a newbie on food photography..).  I also post some products completed by others in their kitchens, but once I had the pleasure of sampling them, I am more than honored to include them in my post, with the permission of the chef, of course.

These Frosted Lemon Cookies are actually very good, and the lemon icing is a very refreshing change for your taste buds, after sampling a myriad of sweets during the Holiday Season.  As this recipe is for drop cookies, it is a quick project and even the frosting is quite simple.  The only thing that requires a little more patience is the drying time of the frosted cookies, but even that is possible during the same time frame as the baking.

This recipe makes 5 dozen cookies.

Ingredients:

• 1 cup sweet butter (unsalted), softened
• 1 ½ cups sugar
• 2 eggs
• 1 Tbs lemon peel, grated
• 1 Tbs lemon juice (from one lemon)
• 2 ½ cups all-purpose flour
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• 1 tsp baking soda

Directions:

1. Combine the butter, sugar and eggs.
2. Mix well, until well blended and creamy.
3. Add the lemon peel and lemon juice, and mix well.
4. Mix the flour with the cream of tartar, salt, and baking soda.
5. Gradually add to butter mixture and continue mixing until a smooth batter is formed.
6. Drop cookie batter by rounded teaspoonfuls at least 1-2 inches apart, onto ungreased cookie sheet.
7. Preheat oven to 400°F.
8. Bake cookies for 6 minutes, or until edges appear golden brown.
9. Remove and cool enough to handle, as you will frost warm cookies, and let them on cookie drying rack, until the frosting is set (firm to touch, not soft or sticky).

Frosting:

1. Mix 2 ½ cups powdered sugar
2. ¼ cup lemon juice
3. Few drops of your favorite food coloring (I split the frosting in half and used two different colors for each batch.  One was red and the other one was green).
4. Stir until smooth.
5. Add more sugar if you feel the glaze is too thin, due to the amount of food coloring you added.

Tip: These cookies also taste really good without the icing. Frosted cookies need to be stored in an airtight container to prevent from drying out.

To make sure you have the correct icing consistency, do not add the food coloring until after you mix the sugar

and lemon juice, and see how thick it should be.  After you add the food coloring, add more powdered sugar to

get the same consistency as it was before.  If your icing is to thin, it will take much longer to set.

I am trying very hard to keep my promise to you, and post all my cookie recipes I gave you a preview of on my Christmas cookies post.

Here is a recipe, I also adopted from Suzy, for Sugar Cut Out Cookies.  I kept the recipe in its original form with the exception of decreasing the salt to ¼ tsp, and using only white sugar (I ran out of brown sugar).  Also, I have chosen to decorate my cookies with colored sugar and sprinkles, while she beautifully frosted hers.

These Sugar Cut Out Cookies are very festive looking, and deliciously enjoyable.

Ingredients:

• 1 cup butter, softened
• ¼ tsp. salt
• 1 tsp vanilla extract
• 3 cups flour
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 tsp baking powder

Directions:

1. Cream the butter and sugar.
2. Add eggs and vanilla, and mix well.
3. Combine the dry ingredients (flour, baking powder and salt).
4. Gradually add to the butter/sugar mixture and mix well, until the dough is firm.
5. Divide the dough in two balls, place in a covered bowl, and cool in the refrigerator for an hour (I kept it overnight, for lack of time for baking).
6. Take out one dough ball and work it with your hands to soften it a bit.
7. Place it on a floured work area and roll it out to 1/8 inch thickness.
8. Use your favorite cookie cutters, dip them in flour, and cut out cookies.
9. Cover you baking pans with parchment paper, set you cookies on slightly apart from each other, to allow for expansion during baking.
10. Decorate with colored sugar and sprinkles.
11. Preheat oven at 375°F.
12. Bake cookies for 8 minutes, or until the edges appear golden brown.
13. Remove onto cookie rack to cool.

Tip: The taste of these cookies was super, but I would have liked them a little less firm and
crunchy.