Chef Time!

Chef Time!

Sunday, May 7, 2017

Basic British Scones

Back in 1981, I had the opportunity to travel to London.
I have been given the privilege, to meet some of the up and coming chefs. It was there, that I met a young chef, fresh out of culinary training and getting his baptismal of the culinary world. Gordon Ramsey.
I also was able to observe and learn many of the traditional techniques of classic British Culinary.
So it brings me to share with you, one of the famous classics from London. Scones!

scone is a single serving quick bread/cake, usually made of A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.


2 c. flour
1 tsp. cream of tartar
½ tsp. baking soda
1 pinch salt
¼ c. margarine
1/8 c. white sugar
½ c. milk
2 tbsp. milk

Preheat oven to 425. Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a ¾ inch thickness. Cut into 2 inch rounds and place on the prepared baking sheet. Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.

Saturday, May 6, 2017

It's Been Awhile, But I'm Back

It has been awhile since I last posted any cooking posts. But with renewed energy and better health, I'm back to writing again.
Keep checking here for new blogs, recipes and of course pictures. But there will be a new twist to this blog. But that will be revealed as the new postings begins.

Saturday, April 15, 2017

To My Loving Wife

On November 26th, 2016. I married the most beautiful woman ever to walk on this earth. She walked into my life, just when I thought that I was destined to be alone for the rest of my life. Who is this lovely creature? She is none other than Rebecca Marie Steinhour now known as Rebecca Marie Moline. Her friends and myself call her Bekah. 

Isn’t she beautiful? 
Before we even met, I was alone. After seeing my friends being happy with their love one beside them, holding hands and looking so happy. I went that night and prayed. I prayed to my lord my God, That I might find someone that I too can be happy again. Low and behold, she answered my posting on a dating website. To this very day, I believe that she was sent to me as my gift from heaven. She will always be Mio Cielo.
Bekah has four wonderful children, two which are still living with us at our farmhouse in McCook Nebraska. There’s Sierra Bustamante with her husband Kevin and a beautiful little girl Abby. Then there’s Rio Bustamante, a very strong-willed young man with fire in his heart and willingness to find his own place in this world. Then there’s Nina, a very beautiful young lady that will as time comes along, break many boys hearts. Next is Tristan, This boy is eager to learn and is quick to be loved. Ladies, watch out for this guy.

Although during the past five months of our marriage, I have given her more heartaches and sadness than she really deserves. She has still managed to keep loving me. I have been dishonest to her about several things but the only important part of my honesty is that I love her more than I could possibly ever love anyone.
The day that I proposed to her, is a day that I will never forget. I proposed to her at the Huhot’s restaurant in Lincoln Nebraska in the presence of her family . I couldn’t be any happier, when she said yes.

Rebecca Marie Moline, I love you so very much. Please forgive me for the lies and hurt that I have caused you. Let me back into your heart and arms again. Let’s continue our life together as husband and wife. I promise you that I will never be dishonest with you ever again. I promise you that I will always love you and respect you and be completely honest with you from this day forward.
Forgive me and please let us be as one again.

Saturday, July 9, 2016

My Search Is Finally Over!!

For years, I have been searching for that one true love.
As time went on, I thought that I may never find that mythical person that was to be my soulmate and true love.
So rather than staying on the road searching, I took a shortcut. There I found someone, who was to be as time went on, a terrible person in disguised. She taught me the complete opposite of what love was meant to be. After she passed away, I never given it much thought to continue searching for that true love again. But it could be farther from the truth.

This woman, Rebecca Marie Steinhour. Walked into my life.
Ever since the first day I met her, she has gone and controlled my very heart and soul. From the first time I saw her, I knew that I have found my true love, my soulmate.

But we have been separated by many miles, but we are still trying to build a new relationship. At least I hope we are.
So Rebecca Marie, if you're reading this, which I hope you are.
I love you so very much, more than life itself.
I want you to still be my wife, my partner, my lover, my best friend and most of all, my Cinderella.

So I ask you again my darling Rebecca Marie, please take my hand and let's begin a new life together. Let's make this new relationship stronger and more loving than ever before. Let's shoot for the stars, let's start a whole new life.

Sposami ti amo.

Thursday, June 30, 2016

Chicken Cacciatore with Mushrooms, Tomatoes and Wine

Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.
Chicken Cacciatore with Mushrooms, Tomatoes and Wine

There are some people that claims to be able to make this simple dish, but then there are some that cause it to start a World War III, if it was to be served in my country of Italy.
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens

½ ounce dried mushrooms, like porcini (1/2 cup)
2 tablespoons olive oil
 Salt and freshly ground pepper
6 to 8 skinless chicken legs and/or thighs (thighs can be boneless)
1 small onion, minced
1 small carrot, minced
3 ribs celery, minced
2 large garlic cloves, minced
2 tablespoons fresh minced Italian parsley
1 heaped teaspoon minced fresh rosemary, or 1/2 teaspoon crumbled dried rosemary
¼ teaspoon red pepper flakes
½ pound mushrooms, trimmed and sliced
½ cup red wine
1 28-ounce can chopped tomatoes in juice, pulsed in a food processor

Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.

Friday, May 13, 2016

One Meal Wonder...Meatloaf

When it comes to meal planning or meal budgeting, one dish stands out above the rest...Meatloaf!
I call it a one meal wonder, because there is nothing more versatile than Meatloaf. Plus, Meatloaf is the king of leftovers. With a little imagination, you can even serve the Meatloaf with a little fun. Here's just a couple of examples.

Spooky hand shaped meatloaf

Individual mouse shaped meatloaf

 Creepy Foot shaped meatloaf

Meatloaf for dinner has been on the tables since the 1950s, if not earlier. Here are some of my favorite recipes.

Bacon-Wrapped Meatloaf with Brown Sugar and Heinz Ketchup Glaze  

This All-American recipe is meant to be served to a crowd of hungry meat-lovers. Get this ready for your tailgate with classic Heinz ketchup or chili sauce and pile it on your plate for the big game. This one will keep you stuffed all day.
½ c. Heinz ketchup or chili sauce
4 tbsp. brown sugar
4 tsp. cider or white vinegar
2 tsp. oil
1 medium onion, chopped
2 cloves garlic, minced
2 large eggs
½ tsp. dried thyme
1 tsp. salt
½ tsp. ground black pepper
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
¼ teaspoon hot red pepper sauce
½ c. whole milk or plain yogurt
2 lb. meat loaf mixture (50% ground chuck, 25% ground pork, 25% ground veal 2/3 cup crushed saltine crackers or 1 1/3 cups fresh bread crumbs 1/3 cup fresh parsley leaves, minced 8 thin-slices bacon (8-12 slices, depending on loaf shape)

Mix ketchup, sugar and vinegar in small saucepan; set aside. Heat oven to 350. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.) Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9x5 inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf. Bake loaf until bacon is crisp and loaf registers 160, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze pass separately.

Deadman’s Hand Meatloaf

I made something gruesome and delicious.
No, really, it was good.
This is meatloaf.
Meatloaf with cheese on top.
And some ketchup.
The nails are made of onion.
The wrist bones are onion too.
Where are you going?
This is how I made it:

I made the basic meatloaf recipe (see recipe below).
Covered the hand completely with ketchup.
Used white onion pieces for the fingernails.
Used the center core of a white onion for the wrist bone as well.
If I were to do it again I would have put less cheese around the fingers, or rather, I would have put narrower pieces. The cheese pooled inbetween the fingers and made it more difficult to diguise later on.
This cheese thing, it worked a bit too well. We couldn’t bring ourselves to actually eat either of them
The wrist bone of the white onion was pushed out a bit as the meatloaf cooked.

The Best Basic Meatloaf

¾ c. onion, diced
2 lb. ground meat, meat loaf mix (ground pork, beef and veal)
½ c. ketchup
½ c. mustard, Dijon adds a nice bite
2 eggs, beaten
1 c. seasoned bread crumbs
Salt and pepper, to taste

Preheat the oven to 350.
In a large mixing bowl, combine all ingredients and mix until evenly combined. Mix it up with your hands, get a little dirty, it's all good. You can make one large loaf or two small loafs from your mixture.  Either way place your loaf/ loaves onto a baking sheet.  Place in the preheated oven for 1 hour for 1 large loaf. If you are going for 2 smaller loaves, reduce cooking time to about 45 minutes.
For an easy glaze you can top the loaf/ loaves with barbecue sauce or ketchup half way through cooking.

Macaroni and Cheese Meatloaf

Looking for a great recipe for meatloaf? Then give this cheesy and delicious meatloaf recipe a try. Combine two classic recipes into one super-tasty quick easy meatloaf recipe. 
4 oz. cooked macaroni
1 pound hamburger
½ c. soft bread crumbs
½ c. milk
2 eggs, slightly beaten
½ c. onion, chopped
2 tbsp. green pepper, chopped
1/3 c. Cheddar cheese, grated
1 tsp. salt
½ tsp. pepper

Cook macaroni according to directions on package. Mix together pasta, hamburger, bread crumbs, milk, eggs, onion, green pepper, cheese, salt and pepper. Shape into loaf. Bake at 350 for 1 hour. 

Saturday, May 7, 2016

It's Time For Ice Cream!!

Homemade Ice a Bag!

½ c. half-and-half
1 tbsp. sugar
¼ tsp. vanilla
1 sandwich ziploc bag
1 gallon ziploc bag
3 c. crushed ice
1/3 c. rock salt

Put first 3 ingredients in the smaller Ziplock bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.
Squeeze bag until ice cream is thickened, about 10-15 minutes.
Remove small bag, unseal, and eat with spoon.

No need to even dirty a bowl!

Lemon Pie Ice Cream

When it comes to desserts, my Nonna’s favorite was always “anything lemon.” Cakes, pies, muffins, you name it. She loved sweet stuff so much that ice cream was considered a grocery staple. The weekend forecast calls for luscious lemon ice cream that’s made with whipped cream and sweetened condensed milk. Mix, chill, and partake of the good life. No ice cream maker needed.
Turmeric gives the ice cream a subtle yellow hue. Not that looks matter, but a visual hint of the flavor is always nice. If you want to make a showoff type dessert, swirl a little lemon curd into ice cream. As for the cookie crumbs, they’re purely optional. But crumbs do lend a more authentic pie feeling to the ice cream.
I remember my Nonna making dinner one day and letting me snack on ice cream with her. Uh oh, I wasn’t supposed to tell.
Carry on and eat dessert first.

1/3 c. lemon juice
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
¼ tsp. turmeric, optional
Zest of 1 lemon, finely grated
2 c. (1 pint) heavy cream, whipped
½ c. cookie or graham cracker crumbs, optional

In a medium bowl, combine lemon juice, sweetened condensed milk, vanilla, turmeric, and zest. Blend this mixture into prepared whipped cream. Fold in cookie crumbs if you feel like it. Pour ice cream into a loaf pan or other storage container. Freeze for 3-4 hours before serving. Let frozen ice cream sit at room temperature for 10 minutes before scooping. Or grab a hair dryer and use a little hot air to get the party started early.

No Churn Chocolate Peanut Butter Ice Cream

If The Better Half had to choose a favorite dessert, it would be chocolate peanut butter ice cream.  Our freezer would have a pint of chocolate peanut butter Haagen-Daz in it at all times. But up until recently, I had never been able to make her, her favorite treat because I don’t have an ice cream maker! I just don’t have room to store it, so it is one appliance I’ve decided I don’t need. But then I discovered no churn ice cream, and what a dangerous discovery it was.

No Churn ice cream is so ridiculously easy to make! And you really only need two base ingredients,,,heavy whipping cream and sweetened condensed milk. So I played around with this perfect no churn base and came up with No Churn Chocolate Peanut Butter Ice Cream.

1 pint heavy cream
14 oz. sweetened condensed milk
4 oz. chocolate (finely chopped then melted, I use Ghirardelli Bittersweet)
½ c. Reese's Peanut Butter Cups (mini, chopped)
½ c. peanut butter (I used JIF extra crunchy)

In the bowl of a stand mixer fitted with the whisk attachment, whip cream to stiff peaks, about 3 minutes.
In a separate bowl, stir together the melted chocolate and the sweetened condensed milk until well combined. Fold the whipped cream into the chocolate mixture, and keep folding until fully incorporated. Fold in the Reese's. Pour half of the ice cream mixture into a loaf pan. Heat the peanut butter in the microwave for about 30 seconds, until very soft and almost liquid. Spoon half of the peanut butter over the first half of the ice cream, then gently swirl it into the ice cream with the tip of a butter knife. Pour the rest of the ice cream on top. Spoon the rest of the peanut butter on top and gently swirl it into the ice cream.
Cover the loaf pan tightly with plastic wrap and freeze until firm, about 4- 6 hours.

No Churn Coffee Ice Cream

I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavor is deep, complex and utterly compelling.
So, here's how it goes: you don't make custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce.

2 c. Heavy cream
14 oz. Sweetened condensed milk
2 tbsp. instant coffee granules

Whisk all the ingredients together until soft peaks form, and you have a gorgeous, cafe latte colored airy mixture, and then fill a loaf pan cover with foil or in plastic airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

No Churn Cookie Monster Ice Cream

This super simple kid friendly No Churn Cookie Monster Ice cream is loaded with Oreo cookies and chocolate chip cookies. Super simple recipe with NO Ice Cream Maker needed. The bright blue color is a HUGE hit with the kiddos. Parents, the blue color might be a bit bright for you but this ice cream is super delish and fun to make together.
Cold treats during the summer are always so fun. The kids get so excited when you whip up something special for them to enjoy on the hot summer days. This ice cream is going to be popular this summer.
This Cookie Monster Ice Cream is so simple. I mention that you will need NO Ice Cream maker. In just a few minutes time, you can have this fun cookie loaded ice cream in your freezer. Plus the recipe only needs cookies, sweetened condensed milk and heavy cream. Super simple.

2 c. Heavy Cream
1 (14 oz.) Sweetened Condensed Milk
1 tbsp. Vanilla
½ tsp. Blue Food Coloring
20 Chocolate Sandwich Cookies (like Oreos)
15 Chocolate Chip Cookies

Break up 15 sandwich cookies and 10 chocolate chip cookies and set aside. Whip heavy cream, food coloring and vanilla until stiff peaks form. Beat in condensed milk until color is uniform. Add additional food coloring if needed. Fold in broken cookies and transfer to loaf pan. Break up all remaining cookies and use to decorate top of pan.
Place in freezer for at least 5 hours.

No Churn Oreo Ice Cream

2 c. heavy whipping cream
14 oz. sweetened condensed milk
12 oz. Oreo Cookies
1 tsp vanilla

Crush 2/3 of cookies in food processor. Crumble remainder by hand to get variety of size pieces. In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form. Fold in condensed milk until blended. Fold in crushed cookies. Spread this mixture into a loaf pan. Cover with foil and freeze for 6 hours or until firm.


Did you know that bananas has magic powers?
Did you know that when you blend a frozen banana for a few minutes that it turns into ice cream?
ICE CREAM!!! Did you hear what I said?  Blending a frozen banana TURNS INTO ICE CREAM!!! 
And when you add a spoonful of peanut butter to the blended frozen banana…
You get banana peanut butter ice cream.  Truly, it’s a miracle if you ask me.
Literally, it couldn’t be simpler.
I know. It’s blows my mind too.
So the next time your kids want ice cream for breakfast, say “okay”.

2 ripe bananas, sliced and frozen
1 tablespoon of peanut butter

In a strong blender or mini food processor, add the sliced, frozen banana. Pulse the mixture, scraping down the sides occasionally until smooth and creamy. Add the peanut butter and pulse until combined. You can serve immediately (ice cream will be soft), or put in a freezer safe container and freeze for later.

Recipe can easily be doubled, or tripled! Just use a bigger food processor!
The banana will go through different stages. First, it will become somewhat chalky and grainy. Scrape down sides and keep blending. Next it will be become gooey. Keep scraping and blending. Finally after a few minutes the gooey mixture will turn into a creamy frozen treat! It's delicious on its own, but I love the addition of peanut butter!
Also try any of these additions...
Chocolate chips
Almond butter
Cocoa powder