home cooking

Chocolate Banana Bread

| mrscheryllacy

Who doesn’t love a moist, flavorful slice of bread? This bread can be a dessert or a breakfast item. When it’s warm, you can eat it plain or add butter, your choice. As for me, this is one of my favorites, but I do not make it often as my husband is allergic to bananas. No kidding! Poor guy. My impetus for baking this usually because I bought a bunch of bananas and for one reason or another didn’t get to eat them all. As they are starting to get overripe, I know it’s time to make some bread. Most banana bread or muffin lovers can certainly understand this. So, enough with the introduction already, and on to the recipe.

Ingredients20150808_170601

  • 2 cups all-purpose flour
  • 3/4 cup sugar (minus 2 T)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 6 T unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 1/4 cup plain yogurt
  • 1 tsp vanilla extract
  • 3 very ripe bananas, mashed well (yielding ~1-1/2 cups)
  • 1-1/2 ounces  (1/2 cup) bittersweet chocolate bits

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Instructions

  • Adjust an oven rack to the lower-middle position. Pre-heat oven to 350 degrees.
  • Spray a 9×5″ loaf pan with non stick vegetable spray.

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Use 2 separate bowls, one for dry ingredients, one for wet.

  • Mix the flour, sugar, baking soda, chocolate and salt together in one bowl.
  • Mix the mashed bananas, melted butter, eggs, yogurt and vanilla in the second bowl.

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  • Gently fold the banana mix into the flour mix with a rubber spatula. Mix until just combined.
  • Using a rubber spatula, scrape the batter into the prepared loaf pan and smooth.

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  • Give the loaf pan a firm shake to help the mix settle and smooth.
  • Bake about 55 minutes, until golden brown and toothpick inserted into the center comes out with just a few crumbs attached.
  • Remove from oven and cool for 10 minutes.
  • Remove from loaf pan and cool on a wire rack for at least one hour.

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Ideas

  • If you can find some banana yogurt, use it as a substitute for plain yogurt for an even more banana flavor.
  • Some recipes recommend shaving the chocolate instead of using chips. This gives more uniform chocolate coverage throughout the bread. I like the chips as I prefer to have more concentrated chocolate sections in my bread, but your choice.

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Cranberry Relish

| mrscheryllacy

Thanksgiving is just two days away and I’m preparing for a big day in the kitchen. There are only a couple of items that I can make ahead and cranberry relish is one of those items. Cranberries… yummy! I think people either really like them or really do not. Assuming you really like them (or why would you be reading my post about cranberry relish), I have a great recipe for you that yields just the right amount of tart and just the right amount of sweet.

But before we get to the recipe, did you grow up eating canned cranberry jelly or did someone in your family make a cranberry sauce or relish? I was lucky enough to have both as my father preferred the jelly and my mom the relish. To this day, I will happily eat both varieties but my favorite is cranberry relish. It’ll probably be your favorite as well. Happy eating!

Ingredients

  • 1 bag (12 oz.) fresh cranber20151124_183907ries
  • 3/4 cup light brown sugar
  • 1/2 cup orange juice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • 2-4 clementines/mandarin oranges or 1 small orange
  • 1/2 cup coarsely chopped walnuts (optional)

Instructions

  • In a medium-sized saucepan, over medium heat, cook cranberries, brown sugar, orange juice, cinnamon, salt and pepper. Stir occasionally. Cook time approximately 15 minutes or until cranberries pop and mixture thickens.

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  • While cranberries are cooking, cut up the oranges.

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  • Remove from heat and stir in orange pieces and walnuts.
  • Place into container, cover and chill in refrigerator at least 2 hours.
  • Serve.

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Ideas

  • My version does not have walnuts in it because my husband is allergic. If there are no allergy issues in your family, I highly recommend adding them. Of course, you do not need to stick to walnuts, if you prefer hazelnuts, pecans almonds, pistachios, by all means, add them to your relish.
  • Oranges, clementines, etc. Any of these are fine.
  • Alternative fruits – I used to put pineapple in my cranberry relish and it was amazing, but unfortunately, I developed a pineapple allergy. Stinks to be me, but you can still enjoy. If you do use pineapple, 8 oz should do it. Fresh or canned, but canned is actually better.
  • Spices. My favorite to use is cinnamon but be adventurous. If you like allspice, ginger, nutmeg or cloves, substitute them. Same quantity of 1 tsp.

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Fried Chicken

| mrscheryllacy

Fried chicken has always been a favorite meal of mine, but the grease is not something I’m willing to ingest any more. With that in mind, I started looking for better ways of making fried chicken a few years ago. And while many people will bake their “fried” chicken, I’m more of a purist. Clearly the chefs of the world (and many home cooks) have known for decades that getting your meat to soak up “something else” makes it unable to soak up grease when it’s frying, but I didn’t. If you are like I was, there are two main ways to prep your chicken. One is to brine it and the other is to soak it in buttermilk. Now, I love to brine a chicken or turkey but it adds a lot of salt to the chicken; and that’s not what I want to add to my fried chicken, so soaking in buttermilk is the best choice. If you prefer brining, please do so and enjoy. If you are like me, well, keep on reading. And Happy Eating!

Ingredients – Chicken Preparation

  • Buttermilk, enough to cover all the chicken you are preparing
  • Chicken, a mix of breasts, thighs, drumsticks and wings (at least 2 lbs)

Ingredients – Coating20150907_164053

  • Flour, 3 cups
  • Garlic powder, 1 T
  • Onion powder, 1 T
  • Celery salt, 1 tsp
  • Lawry’s Seasoned Salt, 2-1/2 T
  • Ground pepper, 12 cranks
  • Table salt, 1 T
  • Paprika, 1 T

Instructions – The Night Before

  • The night before (or at least 4 hours before cooking), rinse chicken, pat dry with a paper towel and place in glass dish. Pour buttermilk to cover the chicken. Cover and place in the refrigerator.

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Instructions – Frying The Chicken

  • In a large glass bowl, add 3 cups of flour. Then add all the other “coating” ingredients and mix well. To ensure that you will have a tasty coating to your chicken, take a pinch out and taste it. If you don’t feel that there’s enough flavor, feel free to add other spices to your coating.

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  • Set up your coating assembly line: large plate for coated chicken, large bowl with coating mix and chicken in buttermilk.
  • Put on some gloves (if you have them). Grab your first piece of chicken and hold above the buttermilk so that excess buttermilk will drain off.

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  • Place chicken in coating mix and make sure to coat evenly over the entire chicken.
  • Then place on large plate.
  • Repeat.

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  • It’s important to have some separation between chicken pieces on the plate just as it’s important to give your chicken time to dry before adding to the oil.
  • Let chicken dry for at least 5 minutes. While chicken is drying prepare the stovetop for frying.
  • In a cast iron skillet, add a couple of inches of oil (canola or vegetable).

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  • Turn heat to medium high. Heat to 375 degrees or until ready to start frying (get your thumb and index finger wet and then flick a dash of water into the oil. If it sizzles, it’s time to add the chicken.)
  • With tongs, grab chicken and add to the skillet. Keep the pieces apart so they cook more evenly. I usually have only 3 or 4 pieces cooking at a time in my skillet, but it is smaller. Use a splatter cover, if you have one.

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  • After about 5 minutes, turn the chicken. Check the chicken again in another 5 minutes. Cook until they are a nice golden brown, or darker (like some of my pieces) if you like them cooked well.

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  • Remove from oil, let drain over the skillet, then place in a paper towel lined dish.
  • Repeat until all of the chicken is cooked. Serve and enjoy!

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Ideas

  • Cast iron skillet – If you don’t have one, that’s OK. Use whatever you have available, but do consider buying one for the future as your food will cook more evenly and quicker.
  • Chicken prep – You can add some pepper and salt to the buttermilk mixture if you’d like. It’s not necessary, but a lot of people prefer to do so.
  • Glass – I always use glass bowls and dishes when working with uncooked chicken. It’s easier to clean and ultimately safer for you and your family.
  • Paprika – There are a lot of different types of paprika on the market. I prefer smoked because I like the depth of flavor, but do you whichever you prefer.
  • Salt – for those with salt issues, leave out the last tablespoon of salt from the recipe.
  • Need a little kick? My family doesn’t like their food very spicy, so I do not add cayenne pepper to my coating. If you do like spicier, feel free to add at least 2 tsp to the coating mix.
  • Serving – Enjoy a nice potato salad and some vegetables with your homemade fried chicken.

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WHAT EVERY HOME COOK NEEDS – PART 2 ESSENTIAL SPICES AND HERBS

| mrscheryllacy

Now, most of you will never need or want the fully stocked spice rack that I have at my house. My husband sometimes wonders why I could possibly need everything I have too. There are many spices that you will only use a couple of times a year, like when you are cooking for the holidays. This list will not include those items. These are my must haves for cooking simple and yummy food. This is the second of many posts to help you make your own versions of my recipes. If I didn’t mention something and you’d like to know why it’s not a must have, send me a comment and I’ll let you know. In any case, you may have some must haves that I don’t – but we can compare notes.

Essential fresh herbs 

  • Basil – so much tastier than the dried version and the color looks fantastic in your dishes
  • Cilantro – this is the perfect herb to have seasonally. I say seasonally because it burns and dies when it’s too hot and sunny. For San Diego area, cilantro grows best in my yard in the spring and fall, but not so well in July and August.
  • Parsley – nice flavor and great garnish for more recipes than you realize
  • Thyme – the aroma of fresh thyme can’t be beat, plus it’s compact and doesn’t take up too much space

Essential spices

  • Basil – I prefer fresh, but if that’s not available, you need dried.
  • Bay leaf – used in so many recipes
  • Celery salt – one of my personal favorites
  • Chili powder – for when you need a bit of heat
  • Cilantro – for anything Mexican style, of course
  • Garlic powder – essential if you don’t have a garlic clove available
  • Lawry’s Seasoned Salt – an absolute must have
  • Onion powder – added flavor now and then
  • Oregano – if you do not have fresh
  • Paprika – I prefer Smoked Paprika, but whatever you want
  • Parsley – if you do not have fresh
  • Pepper – Peppercorn, color of your choice, and a good grinder
  • Rosemary – if you do not have fresh
  • Red pepper flakes – for a little heat
  • Iodized table salt – a nice big container only costs around $1.
  • Sea Salt for a grinder – My favorite, which you’ve seen in my recipe pictures, is Pink Himalayan Salt. It has a less salty taste than other salts and is supposedly the cleanest and purest salt found in the world. Personally, I like the color.
  • Thyme – for when you do not have fresh
  • Vanilla extract – can’t bake without it

Other Essentials

  • Olive oil
  • Soy sauce – low sodium is my preferred
  • Spray can style oil
  • Worcestershire sauce
  • Vegetable or canola oil
  • Vinegar – balsamic, white, apple cider and red wine

Next issues: Cooking utensils, serving, oven pans, taking the leftovers to work for lunch, baking, preserving

Homemade Chicken Pie

| mrscheryllacy

This chicken pie has been a favorite of all my friends for years. When I’ve had people over for dinner and asked them if they had a preference for dinner, inevitably, they requested chicken pie. A lucky few have been given the recipe in the past, but not with my special notes on how to perfect this pie. There are many chicken pie recipes available, so why should you try mine? Quite simply, it’s easy to make and loaded with flavor. As always, give it a try as is and modify to your particular preferences the next time. Although, from years of taste testing with dozens of people, this should be pretty close to perfect. Enjoy!

Ingredients

  • 2 pie crusts (homemade or store bought, see Ideas below)20150731_185206
  • 2 T flour
  • 1-1/2 tsp thyme
  • 1/2 c chicken broth
  • 2 T butter
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/2 c light cream
  • 2 c cubed, cooked chicken (see Ideas below)
  • 1-1/2 c diced, cooked potatoes
  • 1 onion, diced into large chunks
  • 2/3 to 3/4 c frozen peas
  • 1/2 to 2/3 c of sliced carrots

Instructions

  • Heat oven to 425 degrees F.20150731_190049
  • Peel potatoes and cut into bit size pieces. Peel and cut the carrots. Place in medium size pot with water just covering them on the stove. Bring to a boil and cook until softened (your fork can penetrate, but they cannot be easily mashed with your fork against the side of the pot.). This takes about 8-10 minutes.
  • Cut onion into large chunks. Put in a bowl and cook in the microwave for 30-45 seconds. This is enough to partially cook the onions and ensures optimal flavor and done-ness in the pie.20150731_190447
  • In a large bowl
    • Add the chicken and separate into small portions.
    • Add the onions.
    • While potatoes and carrots are cooking, prepare the pie crust and sauce, per the instructions below.
  • Pie crust
    • Homemade – roll out 2/3 of the pastry until it’s 1/8″ thick, Fit into a 9″ pie pan. Roll out the rest and cut into strips.20150731_191736
    • Store bought – remove from refrigerator and let sit on counter for about 5-10 minutes before opening package. Place one crust into pie plate. Lay the second crust on the counter and cut into strips of ~1/2″ wide each.
  • The sauce
    • In a small saucepan (I use my smallest, which is 1.5 qt), melt the butter over low heat.
    • Add the flour, salt, pepper and thyme. Mix well and cook over low heat, stirring often, until smooth and beginning to bubble.
    • Stir in cream and chicken broth.
    • Heat to boiling, stirring constantly so that you do not have lumps. Boil for about 1 minute. The sauce will start to thicken a little.

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  • Drain the cooked potatoes and carrots. Add to chicken, onions and peas. Mix.
  • Pour the sauce into the large bowl and mix.
  • Pour this mix into the pie plate.

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  • Place pie crust strips crisscross fashion to make a lattice-style top.
  • Finish the edges of the pie.

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  • Cover the crust with a specialized pie crust edger (like what I use) or with aluminum foil. This will allow for your pie to cook properly, but ensure that you do not have a burnt crust.20150731_192941
    • When using aluminum foil, remember to remove the foil about 12-15 minutes before the pie is done baking.
  • Bake 35-40 minutes, until nicely browned.

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Ideas

  • Chicken – There are 2 ways to prepare the chicken. First, you can purchase some boneless, skinless chicken breasts and cook them (in a skillet or in boiling water) and then cut them into bit sized pieces. (Like the pie crust, I have done this many times.) Or you can buy pre-cooked chicken, which is a huge time saver and is super easy to have shredded chicken pieces in your pie. Contrary to my long-thought belief that cooking my own chicken is best, my friends and family have far preferred my pie when it has chicken from a can in it. It saves me a lot of time and effort, and texture-wise, they are definitely right.
  • Potatoes and carrots – put the potatoes in the pot first and the carrots on top.
  • Peas – you can used canned peas if you prefer, but the frozen ones keep their texture better. And if you have them, fresh peas are the best.
  • Pie crust – I’ve made my own pie crust more times than I can remember and that is the ideal choice. That being said, most of us don’t have the time to do this. I normally serve this pie during the week. As a working mother with a small child, I no longer make my own crust except on special occasions. It’s perfectly fine to buy a ready-made, rolled up crust from the refrigerator section of the grocery store. But, buy the brand name crust, not the store bought. For this, I’ve seen a definitive difference in quality, flexibility and smoothness.
  • Chicken broth – if you like your pie a little saltier and are using a powdered chicken broth as I do, use a little more than the recommended amount of powder when making your broth.

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What Every Home Cook Needs – Part 1 Essential Tools For Cooking

| mrscheryllacy

In writing this blog, I’ve received questions about what I use all the time in my kitchen. So, I thought I’d share with you my must haves for cooking simple and yummy food. This is the first of many posts to help you make your own versions of my recipes. Future topics listed at the bottom of this post. If I didn’t mention something you’d like to read more about, send me a comment and I’ll be sure to add it to the list.

Essential stove top items 

  • 3 non stick frying pans: 8″, 10″ and something larger
  • 1 large deep dish saute pan with cover
  • Cast iron skillet (with or without ridges) – mine has ridges, but does make it harder to clean
  • Dutch oven (essentially a big cast iron pot) – you’ve seen my red dutch oven in the albondigas soup and chicken fricassee recipes
  • 3 sizes of pots with lids
  • 1 extra large soup stock size pot with lid
  • Splatter cover

Essential counter top items

  • Blender – a nice one that can whip up an amazing smoothie, etc. – I have a Vitamix, but a Ninja or Blendtec is just fine – or one of those really great hand blenders
  • Crockpot – any size that works for your family
  • Rice cooker – you’ll thank me later
  • Pressure cooker – electric is my personal favorite because it’s easy for a novice to use and takes away the guess work… “is this at high pressure yet?” The capacity difference from the stove top versions shouldn’t be an issue for the average 3-5 person family.
  • Food saver – I use mine only a few times per month, but it makes sure you don’t get freezer burn when you buy meats and stuff (my “not so scientific terminology”) in bulk

Next issues: Spices, cooking utensils, serving, oven pans, taking the leftovers to work for lunch, baking, preserving