Sunday, January 31, 2010

Blueberry Coffee Cake


    Ready to Bake

Blueberry Cream Cheese Coffee Cake

1/2 c. butter

1 1/4 c. sugar

2 eggs

2 1/4 c. flour

1 tbsp. baking powder

1 tsp. salt

3/4 c. milk

1/4 c. water

1 (8 oz.) pkg. cream cheese, cubed

2 c. blueberries

1/4 c. sugar

1/4 c. flour

3 tbsp. butter

1/2 cup oats

Powdered sugar
Beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add combined 2 cups flour, baking powder and salt; alternately with combined milk and water, mixing well after each addition.  Mix in cream cheese. Toss blueberries with remaining flour. Pour into greased and floured 13"x9" pan.

TOPPING: Combine sugar, oats & flour, cut in butter with fork until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees for 1 hour.

Saturday, January 30, 2010



Seasoned Rice


   Sausage, Chicken & Shrimp


1 yellow onion, diced

3 celery stalks, diced

2 tablespoons butter

Jambalaya Rice Mix, (recipe follows)

2 2/3 cups water

1 (14-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1/2 pound fully cooked smoked sausage, cut into 1/4 slices (I used spinach & fontina cheese chicken sausage)

1/2  pound medium, fresh shrimp, peeled and deveined

1/2 poud cooked and cubed chicken breast


In a Dutch oven, saute onion and celery in butter for 5-7 minutes. Add Jambalaya mix, water, tomatoes, and tomato sauce to the pot. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 45-55 minutes. Add shrimp, chicken, and sausage cook for an additional 5 to 7 minutes.

Jambalaya Mix:

1 cup long-grain brown rice

1 1/2 tablespoon dried parsley

1 tablespoon beef bouillon granules

1/2 teaspoon dried thyme leaves

1 tablespoon garlic powder

1 1/2 teaspoon paprika

1 teaspoon ground black pepper

1 teaspoon salt

1/4-1 teaspoon cayenne pepper (depending on how spicy you want it)

In a small bowl, combine rice, paprika, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, and salt.

Thursday, January 28, 2010

chicken & dumplings

Sliced Carrots


                                 Saute together leeks & carrots in butter


Cooked Chicken

Ready to eat

Chicken & Dumplings Recipe:

3 Medium Carrots, Sliced
3-4 Leeks, Washed, & Sliced
2 Tablespoons Butter
Salt & Peper To Taste
32oz Chicken Broth
1 Pound Cooked Chicken, Cut Into Chunks
1/2 of Prepared Basic Potato Dumpling Recipe (w/ Sundried Tomatoes & Basil Added)


1. Saute Carrots and Leeks with  butter in a heavy bottom stockpot for about 5-7minutes. Season with salt & pepper.
2.Add chicken broth and bring to a simmer.
3. Add cooked chicken to the pot.
3. Form dumplings into balls and to the pot.
4. Continue to simmer for 30-35minutes until broth is thick and dumplings are cooked.


Photography:  Rachel Pockett

Wednesday, January 27, 2010

Blonde & Brunette Chicken Noodle Soup

Potato Dumpling Dough

Formed Noodles

Celery & Onions & Butter



Ready To  Eat!

Want the noodle recipe? Refer to previous post. (:

*Noodle Recipe:

Prepare Basic Potato Dumpling Recipe.* Once "mashed potatoes" are formed mix in 6 minced sundried tomatoes & 3 mince fresh basil leaves. Form and roll dough. Once dough is rolled cut noodles into desired thickness. Set aside.

Soup Recipe:

Small dice 3 celery stalks & 1 white onion. Saute veggies in  a large stockpot with 1 tablespoon olive oil for about 5minutes. Season with 1/2 tablespoon salt & pepper & 1 teaspoon dried oregano. Add 64oz chicken stock to the pot along with 1 pound cubed chicken breast. Bring soup to a simmer and continue to cook 20-25min. Add noodles and simmer for 5 more minutes or until the noodles are cooked.


Photography By: Kimberly Wade

Peach Dumplings

Chopped Fresh Peaches

& Sweetened Coconut

Cinnamon & Sugar Added

Rolled Dumpling Dough

Dough Cut-Outs

Forming & Filling

Sauteed With Butter & Coconut


Ready To Serve


-Basic Dumplings-


2-3 medium potatoes
1/4 cup milk
1 large egg
2-3 cups flour
1-2 small to medium fresh peaches
1 cup sugar
1 teaspoon cinnamon
1 cup melted butter


1. Peel, cut, boil and mash potatoes with a small amount of milk.
2. Add egg and mix well.
3. Add flour to potatoes until mixture becomes firm enough for rolling. Amount of flour needed will vary due to moisture in potatoes.
4. Turn dough out on floured rolling surface and roll to about 1/4 inch thick.
5. Cut dough into 4 inch circles large enough to envelop 3-4 peach cubes.
6. Wash peaches and remove stone from each by splitting peach in half. Cube Peaches.
7. Mix cinnamon and sugar in a bowl with cubed peaches.
8. Form dumplings by placing 3-4 peaches in the center of a dough cut-out. Pinch edges and form into a ball.
9. Drop dumpling into about 4 qts of boiling salted water. Boil until dumplings begin to float, cook time will vary. Carefully remove dumplings so they do not break open.
10 Drizzle with melted butter to keep dumplings from sticking.
Note: Extra dough can be cut into strips the size of small noodles..and that recipe is next!

Photography By: Kimberly Wade

Cheesecake Factory Inspired Avocado Eggrolls

Avocado Eggrolls w/ Asian Pesto:
Mixed Avoado And Sundried Tomatoes

Red Onions Added To The Mixture
Rolled And Ready For Frying
Fried And Crispy

 Finished Eggroll Served With Asian Pesto!


-Asian Pesto Dipping Sauce-

1/2 Cup Olive Oil
4 Teaspoons White Vinegar
1 Teaspoons Balsamic Vinegar
1/2 Cup Honey
1/2 Cup Chopped Cashewss
2/3 Cup Chopped Fresh Cilantro
3 Garlic Cloves
2 Green Onions
1 Tablespoon Sugar
1 Teaspoon Black Pepper

1. Combine vinegars, and honey in a microwave safe bowl.
2. Microwave for 1 minute.
3. Using a blender, Puree vinegar mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.


4 large avocado, peeled, pitted, & diced
6 tablespoons sun-dried tomatoes, chopped
3 tablespoon minced chopped red onions
1 & 1/2 teaspoon fresh cilantro, minced
1 dash salt
8 egg roll wraps
Oil for deep-frying
Egg Rolls

1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with water, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared Asian Pesto.

Recipe Inspiration From:

Photography By: Kimberly Wade


Welcome to my food blog of  ideas,  recipes, inspirations & pictures of my latest creations from a hungry foodie. If I saute, bake, fry, braise, boil, steam, smell, or even think about eating something..its going on here. Enjoy!