I have created this site to help people have fun in the kitchen. I write about enjoying life both in and out of my kitchen. Life is short! Make the most of it and enjoy!
Author: ajeanneinthekitchen
I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.
As much as I love to share my recipes with you, sometimes it’s fun to shake things up a bit and share other fun things too. I am insatiably curious, about most things, and that certainly includes fun food facts as well. Here are some new things I learned about food.
Applesauce was the first food eaten in space, on the Friendship 7 Flight by Astronaut John Glenn.
2. Applesauce is the first food to be eaten in space, but potatoes were the first food planted in space and spacelike conditions.
3. Pistachios are not nuts but are instead a fruit. They are “drupes” which means they are a fleshy tree fruit that contains a shell covered seed.
4. Broccoli contains more protein than steak per 100 calories, however you would have to eat A LOT of broccoli to get the same amount of protein in one meal. I love broccoli, but I will take the steak as my protein option, thank you.
5. Raspberries are roses. They, like a lot of other fruits, including strawberries, apples, pears, plums, cherries, apricots and peaches, are actually a part of the roacea or rose family.
I know I learned some new things about food. I hope you did too.
Have a great day. Stay safe and stay well Everyone. ‘Til next time.
I often go back into my vast repertoire and re-do something from the past. I mean after all, I like them, so of course I will re-make them and re-share them. You can’t argue with success, right?! My Italian apple cake Italian Apple Cake is my latest re-make I am sharing with you. Once again, it was a massive hit with everyone and there was none leftover. 🙂
Usually when I re-share something, I have tweaked it a bit, and hopefully am making it even better than it was before. This time, I added almond slivers on top before baking, which in my opinion, made it much better. It already has almond flour in it, so why not add slivered almonds too?
This cake is filled with lots of apples and almonds. Not only does pairing apples and almonds together taste good, but both are also great sources of fiber, which makes them a healthy and fiber-packed treat. Fiber helps fill your stomach and slows digestion to keep you going until your next meal, which may just mean you may actually be easting a bit less too.
Once the apples were cooked with butter, sugar and cinnamon, I lined the bottom of my greased 9×13 baking pan with about 1/2 of the deliciously softened apples. Then I added the cake batter on top. Another layer of apples and a final layer of almond slivers went on top before putting it in the oven.
Bake at 350* F or about 190* C for about an hour, or until a toothpick inserted in the middle comes out clean and the cake is golden brown. Then let cool completely before adding a dusting of powdered sugar and slicing it. This cake is best when shared with family, friends and loved ones, but then, most things are.
!Mangia, mangia e buon appeitito!
Have a great day Everyone. Stay safe and stay well. ‘Til next time.
Cookies are my absolute favorite dessert. They don’t have to be just for dessert though. I can eat cookies ANYTIME, and often do! Because I love cookies so much, I have to make sure I don’t have too many around the house.
Even though I am trying my best NOT to eat too many cookies, I still love baking them. It’s a very good thing I make them for the church coffee cart. Almost always, there is hardly anything left after Sundays’ services, which is a good thing for me. This time I made some delicious maple pecan shortbread cookies, which once again, were a big hit. They are not super sweet, which makes it oh so easy to eat a bunch of them at a time. They sure are good and are just perfect for a cool fall day too.
Maple Pecan Shortbread Cookies
1 stick or 1/2 cup of softened butter
6 TBSP sugar
2 eggs
1 1/4 cup flour
1/2 tsp nutmeg
1/4 tsp baking powder
1/2 tsp salt
3/4 cup chopped pecans + more for topping
chocolate frosting, optional
Mix all the dry ingredients together and set aside.
Beat the butter and sugar together until creamy, then add the eggs 1 at a time, and beat in between each addition. Add the flour mixture and mix together well. Fold in the chopped pecans.
Mix together well, then turn onto a lightly floured surface and form into a ball. Then shape into a log about 18 inches long. Wrap in parchment paper and freeze for about 4 hours before slicing the dough into cookies.
When the dough is ready, remove it from the freezer and slice into pieces about 1/4 inch thick.
Preheat the oven to 350* F or about 190* C.
Line your cookie sheets with parchment paper. Place your cookies about 2 inches apart and bake for about 20 minutes or until lightly crispy on the bottoms.
I thought of adding pecan halves after the fact, which made these cookies even better. There are a couple of ways you can do this. You can add a pecan half to each cookie before baking, pressing them into the cookie just slightly, so they bake right in. Or you can do it like I did and “glue” the pecans on with a dab of chocolate frosting. I actually really liked the hint of chocolate that was added, so I might continue to make it this way. You just never know. 🙂 If you are going to “glue” the pecans on, make sure the cookies are completely cooled first. But you want the cookies completely cooled before adding the glaze anyway.
Maple Glaze
1 TBSP melted butter
1 TBSP real maple syrup
1/4 tsp nutmeg
1/4 cup powdered sugar
Mix everything together and immediately drizzle over the cookies. Let dry completely before serving.
Once the cookies are ready, it is time to gobble them up. Bet you can’t stop at just one. I know I sure can’t 🙂
Have a great day. Stay warm, stay safe and stay well Everyone. ‘Til next time.
When I was making my banana Nutella crepe cake, Sweet And Simple I had some special helpers with me in the kitchen. They had a great day. They got to play in the snow and then they helped mommy clean out the bowl when I was done with whipped cream. It was a doggie kind of day. 🙂
Juneau is NOT happy that she had to share with Vinnie. Her look says it all.
But she got to finish it off, so she was happy again.
NO. My kids aren’t spoiled. Not even a little bit. 🙂
You may not know it by this simple dessert, but I was actually in the kitchen for most of the day. That means I have quite a few goodies to share with you. All in good time. 🙂 This was just an extra dessert I made to take over to Jonathan and Priscilla’s. Priscilla and I were making our annual batch of caramels, Video #18 – Making Caramels with Priscilla and we were just having a simple dinner of pizza and salad. So I added a simple dessert to go with it.
The other day when I made my chicken crepes for dinner, Chicken Crepes I saved some of my crepes for this specific reason, knowing we were getting together to make our caramels. This easy-peasy cake couldn’t be any easier, once the crepes are made. It was inspired from crepes we eat when we stay at our time share in Playa del Carmen, Mexico. It is just the crepes, Nutella, bananas, toasted almond slivers, and whipped cream. That’s it. Easy-peasy!
You can make this with however many layers you want. I only had 3 crepes left, but it was plenty for just the four of us. It didn’t need any more. Start with a cooked crepe, spread the Nutella over it and add banana slices. Repeat. It’s that easy.
I toasted some almond slivers to add to the top, and then whipped up some cream.
Once this simple dessert is all made up, put it in the refrigerator until ready to serve. Then enjoy. This is a perfect dessert for anytime, but it is especially nice when you are busy and pressed for time but you still want something sweet to eat.
Keep it sweet and keep it simple. Stay safe and stay well. ‘Til next time.
Colorado weather is so fickle. Last night we got about 3 inches of snow. This morning we still had a beautiful white blanket covering everything. By noon, all of the snow on the south facing parts was already gone. We still have snow on the north facing parts, but it is going quickly too. At least Juneau and Vinnie had a little chance to play in the white stuff they they both love so much.
Yesterday, I took you to Spain for dinner with my paella. Paella Con Camarones, Jamon y Chorizo. Today, I am taking you a bit further north, venturing into France with some chicken crepes.
I had some leftover Costco rotisserie chicken, but not enough to do a lot with. But I had enough to make some crepes. I added some red and orange bell peppers, garlic, corn, and shallots to the chicken, along with some mystery vinaigrette I had leftover for the filling.
I diced everything small and sauteed them up in some of my mystery vinaigrette to get the vegetables tender and flavorful.
Then I wrapped them into the crepes.
Basic Crepe Batter
2 eggs
1 cup milk
1/3 cup water
1 cup flour
1/4 tsp slat
2 TBSP melted butter + more for cooking.
Combine all the ingredients and whisk together well. Let it set and chill in the refrigerator for at least an hour before making the crepes.
When ready to make the crepes, get a small skillet very hot and add a dash of butter for each crepe. Swirl it around in the pan and add about 2/3 cup of batter. Swirl it around in the pan immediately, and fill the bottom of the pan. Cook for about 1-2 minutes per side, or until lightly golden. Then remove the crepe and repeat until all the batter is used.
Preheat oven to 350* F or 190* C.
Spray cooking spray into a baking dish.
I made a mustard tarragon cream sauce to top the crepes and added that before putting them into the oven.
Tarragon Mustard Cream Sauce
1 cup heavy whipping cream
1-2 tsp dried tarragon or about 1 TBSP fresh tarragon
1 TBSP Dijon mustard
1-2 TBSP butter
Combine the cream, mustard and tarragon and cook for about about 5-7 minutes, or until everything is combined and the sauce is nice and creamy and beginning to thicken a bit. Stir constantly. Add the butter at the end and mix in thoroughly.
Spoon just enough of the sauce over the crepes to cover them without having them swimming in sauce, and top with a little Mozzarella or other light white cheese. Bake for about 20-30 minutes or until everything is completely heated through the center.
I made this simple meal in the traditional rustic French way by serving it with some roasted potatoes and asparagus. I topped the asparagus with the same sauce, but added a few mushrooms to it too. And of course there was wine. I served it with a chardonnay on the side. !C’est manifique! !C’est si bon!
Make the most out of today and all your days. Stay well and stay safe. ‘Til next time.
It was another paella night. I make different versions of paella quite often. This time I made it with shrimp, ham and chorizo, or en Espanol, camarones, jamon y chorizo. It sounds so much more exotic in Spanish than in English. But whether it is said in English or Spanish, it is always delicious o delicioso. Larry and I both thought my paella was just as good, if not better than our recent paella from El Five El Five, which I think is high praise, considering I thought their paella was muy bueno. This paella reminded me of our first dinner we had in Madrid a few years ago.
Paella is one of the most popular and famous of global dishes, but to define exactly what paella contains is almost impossible. There are as many variations of paella as there are cooks, with many claiming that their recipe is the best tasting or most authentic. The origins of the dish, however, are quite humble. Understanding a little of its history will help explain why so many varieties exist. Paella is a classic Spanish dish made with rice, saffron, vegetables, chicken, and seafood all cooked together and served in one pan. Paella was originally farmers’ and farm laborers’ food, cooked by the workers over a wood fire for the lunchtime meal. It was made with rice, plus whatever else was on hand around the rice fields and countryside. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon.
Paella Con Camarones, Jamon y Chorizo
Beside the obvious of shrimp, ham and chorizo, I also added onions, red pepper, peas, tomatoes, garlic and olives, making it even more traditional. I like using a combination of olives too.
Cooking the shrimp was first. I sauteed it in a combination of olive oil and lemon olive oil until it was done, then removed it and re-added it back into the mixture later.
Next came the ham and chorizo, with the onions, peppers and garlic. After about 5 minutes, I added the rice to the mix. I also added a little white white to deglaze the pan.
After sauteing the rice mixture for a bit, I added the the olives and tomatoes (fresh from Janet and Bob – the last of their prolific summer production Gift From The Garden), and about 2 1/2 cups of chicken broth, as well as the spices and seasonings.
Mix everything together well, cover and bring to a boil, then reduce the heat to a simmer and continue to cook for about 10-15 minutes, stirring frequently. Add the peas and re-add the shrimp into the mixture and continue to cook for about 15-20 minutes or until most of the liquid has evaporated and the rice is completely cooked.
Other than some kind of bread, this dish doesn’t need anything else. It is a one-pot dish that is perfect all on its own. I served it with my cheesy green onion scones, Cheesy Green Onion Scones with a cool, crispy, citrusy chardonnay on the side. It was a perfect meal out on the deck. We are still enjoying dinners out on the deck for the moment, but we know these days are quickly coming to an end for the season too. !Desfruitas!
Make the most of every day. Stay safe and stay well Everyone. ‘Til next time.
I was raised with both scones and biscuits. My mother was from Southeast Texas, and she grew up with biscuits. My dad was an Aussie, from Melbourne, Australia, and he grew up with scones. I enjoy both, but I have to say, I have a slight preference for scones over biscuits.
Scones and biscuits are close cousins of each other, but they are not the same. What is the difference you might ask. There are a few differences and they are subtle, but sometimes it is those subtleties that make all the difference. I challenge you to make them both and you be the judge. 🙂
1) Scones are made with cream and eggs. They’re sweeter, drier, and may contain fruit. You can make them either sweet or savory. Biscuits are typically made with buttermilk and no eggs. They’re flaky, soft, and traditionally not sweet. Well that explains a lot. My dad and I are (were) two peas in a pod, and both of us had/have a big sweet tooth, and we both prefer scones. But then, my mom had a big sweet tooth too, yet she preferred biscuits. HMMMM! Curious.
2) Scones are more dense and rich compared to the light and flaky consistency of American biscuits. Biscuits originate from the American South whereas scones originate from Scotland, gaining popularity in England during the 18th and 19th century. From there, they made their way to all the British colonies.
3) Southern biscuits have more butter and acidity (from the buttermilk), making them extra fluffy and flaky. While scones rely on richer, denser, ingredients like heavy cream and eggs to get a sturdy, yet crumbly, pastry.
I made some scones with shredded cheddar cheese and green onions to go with dinner. YUMMMY!!!! I love them this way. I used my basic scone recipe and then added the cheese and the green onions. They were so light and tender. They just melted in our mouths. I could have easily eaten the whole batch.
Cheesy Green Onion Scones
Preheat oven to 375* F or about 200* C.
2 cups flour
2 TBSP sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup or 1 stick cold butter, cubed
2/3 cup milk
1 egg + 1 more for the egg wash
1 cup shredded cheddar cheese
1/3 cup green onions, sliced very thin
Mix all the dry ingredients together then add the butter and mash with either your hands, or a pastry cutter until it all resembles course sand. Add the cheese and the green onion, mix together well, and create a well in the center.
Whisk the egg and milk together then pour into the center of the well. Carefully blend all the ingredients together and mix until just combined. DO NOT overmix or the scones will be tough.
Slightly flour your hands and shape the dough into a round ball. Pat into shape, then cut into wedges with a slightly floured knife.
Make an egg wash and brush the tops and the sides of each wedge then place in the hot oven. Bake for about 20-25 minutes or until the scones are lightly golden brown and just cooked through. Serve warm with butter.
I made these delicious scones for dinner, but you can serve them any time you like. They are perfect at any time of day. I promise you, you are going to love these. Larry was surprised I made them with cheese, since I am not a cheese fan, but the flavor of the cheese is very mild and very subtle. It’s just enough to make these scones really pop.
It is so good to see my geese and Mallards back. I haven’t seen many of my other ducks yet, but I know they will come back soon. Lately, I haven’t seen much of anything on my walks around the lakes, but that is changing once again. Soon my lakes will be filled with all kinds of ducks and geese again. My turtles are mostly gone for the season, but my ducks and geese are coming back. Everything has its season.
It was a ducky day today. Make all your days just ducky too.
A Jeanne in the Kitchen 