A Jeanne in the Kitchen

It is that time of week once again where I am in baking mode for my Sunday coffee cart. I usually offer three things per week. This gives variety as well as provides enough snacks and goodies for everyone to enjoy (hopefully, though I made need to start increasing what I make). Every now and then others contribute as well, but overall, I provide it all, and I enjoy doing it. It is my way of giving back to the community. Plus, I am good at it. I feed people. That’s just what I do. 🙂

One of my features for this week is a strawberry cream cheese coffee cake. Once again, this recipe was an inspiration from our very own, Ohiocook and her blog https://beatcancer2010.wordpress.com/. As always, thanks for the great idea. Also per usual, I changed it and made it my own too.

Strawberry Cream Cheese Coffee Cake

Strawberry season is starting and the berries are coming out bright red and sweet. What better way to celebrate the season than by putting them to good use, such as in a delicious coffee cake, right?! 🙂

The Streusel

1/4 cup sugar

1/3 cup firmly packed brown sugar

2 tsp cinnamon

1/4 tsp salt

1/2 cup butter, melted

1 3/4 cup flour

Mix all the ingredients together and crumble until it all resembles coarse sand. Set aside. I had just enough streusel topping leftover from the last time I made a streusel, so I avoided this step. Lemon Cream Cheese Muffins

Cream Cheese Filling

8 oz cream cheese, or whipped cream cheese or strawberry cream cheese – I used strawberry cream cheese

1/2 cup powdered sugar

1 egg

1 tsp vanilla

Mix everything together with a mixer and set aside.

The Cake

1 2/3 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup or 1 stick softened butter

2 eggs

2 tsp vanilla

1 tsp lemon juice

3/4 cup sour cream

1 1/2-2 cups fresh strawberries, sliced thin

Preheat the oven to 350* F or 190* C.

Spray a 9×13 cooking pan with cooking spray.

Combine all the dry ingredients together and set aside.

Mix the sugar and butter together until creamy. Add the eggs 1 at a time, mixing in between each addition, then add the vanilla and lemon juice. Add 1/2 the flour mixture and mix, then add 1/2 the sour cream and mix, and repeat until it is all incorporated into the mix.

Spread 1/2 the batter into the prepared baking pan and spread evenly to cover the bottom.

Pour the cream cheese mixture over the top and spread evenly over the cake batter.

Layer the strawberry slices over the cream cheese.

Add the remaining batter over the strawberries and carefully spread out to make it even.

Evenly sprinkle the streusel topping over the cake batter and place in the oven.

Bake for about 45-50 minutes, or until a toothpick inserted in the middle comes out clean and the center is set.

Allow the cake to cool completely before removing it from the pan and slicing. Share with friends and enjoy.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

You all know how much I LOVE my cookies. I think part of my love for cookies, cookies of all kinds, comes from when I was a little girl, and the very happy, fond memories I have of my friend’s mother making cookies for us everyday. My friend Kathy and I have literally known each other our whole entire lives, and we are exactly 1 year apart. We grew up next door to each other and were raised as sisters. Her house was my second home while growing up, and everyday, her mom, Mrs. Nash, was baking cookies. The house always smelled so fragrant and delicious. We always had fresh, homemade cookies for a snack and/or treat. I still love my cookies to this day. Cookies will ALWAYS, hands down, be my favorite dessert.

I make a lot of cookies too. I don’t bake them everyday, but I do bake a lot, especially for my weekly coffee cart. Today’s cookies, and some of this week’s cookies are a batch of tropical coconut macadamia cookies.

Once again, I was very pleasantly surprised and the recipe actually made the amount it said it would. This rarely happens. But this recipe made 5 1/2 dozen cookies, just like it said it would. AMAZING!

Coconut Macadamia Cookies

1 cup or 2 sticks of softened butter

1 cup sugar

1 cup firmly packed brown sugar

2 eggs

1 tsp vanilla

2 cups old fashions oats

1 1/2 cups flour

1/2 cup coconut flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups flaked coconut

1 cup chopped macadamia nuts

Preheat the oven to 350*F or 190*C.

Line your cookie sheets with parchment paper.

Chop the macadamia nuts and set aside.

Combine all the dry ingredients together and set aside.

Mix the butter and sugars together until creamy, then add the eggs, one at a time, mixing in between. Add the vanilla and 1/2 the flour mixture and mix. Then repeat until everything is mixed together.

Fold in both the chopped macadamia nuts and coconut.

Take about 1 TBSP of dough and roll into a ball with your hands and place on the lined baking sheets. Lightly press the dough to flatten it out.

Bake for about 15-18 minutes, or until they are set and are slightly golden around the edges.

Allow them to cool slightly before removing them from the pan, then gobble them up and enjoy these tropical sensations. Make sure to share them with fiends too. In fact, the more you share, the more friends you will probably make. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Right now I am looking out the window and my view is grey, cloudy, overcast and rainy. They say April showers bring May flowers, and I totally agree. Lately we have had a lot of showers. In fact, the weather statistics are showing that this is going down as one of our wettest months. But because of all these showers, we have some bright, beautiful, colorful flowers all around, and on days like today, when it is grey and cloudy, I appreciate all these beautiful flowers even more.

Have a beautiful and colorful day.

We have two kinds of turtles that live in our lakes. We have the bigger snapping turtles and we have the smaller red-eared sliders. When the sun is shining and the weather is warm, I see a lot of turtles out basking in the sun. When the skies are grey and the weather is cooler, they tend to stay “indoors” more.

Red-Eared Slider

The Snapping Turtles really look like something leftover from the prehistoric days.

Look. He’s smiling for the camera.

My turtles are saying it’s time to come out of your shells and enjoy the beautiful days ahead.

Larry was in the mood for shrimp again, but he wasn’t really sure how he wanted them prepared, other than he wanted them bacon wrapped and for me to use some of our roasted hatch green chilies. So I created this delicious recipe on the spot, making it up as he was calling out what he wanted. Fortunately, I have years and years of experience of thinking on the fly, so this wasn’t as daunting as you may think.

I served the shrimp over a bed of rice and corn with some green beans on top, and of course a dry white wine on the side. Larry’s was topped with feta cheese. I opted for just some roasted pepita seeds on mine.

Southwestern Bacon Wrapped Shrimp

1 1/2-2 lbs large shrimp, peeled and deveined

1/4 cup lime juice

1 tsp cumin

1 tsp chili lime seasoning

1 tsp corriander

1 TBSP garlic

red pepper flakes to taste

2 TBSP lime olive oil, optional

2 TBSP olive oil

1/4 cup chopped roasted Hatch green chilies

1 lb bacon

Mix all the wet ingredients and spices together and let the shrimp marinade for about 15-30 minutes.

While the shrimp is marinating, cut the bacon in half and par cook it. Bacon takes longer to cook than shrimp and no one wants to eat raw bacon. Cook it for about 5-7 minutes, or just until it starts to lightly brown. If it is cooked too much, you will not be able to work with it. You want the bacon to still be pliable and soft.

Once the bacon is ready, lightly spread a little of the chopped Hatch green chilies on the bacon, then carefully warp it all around the shrimp and skewer them up to put on the grill.

When the shrimp is all skewered, pour the rest of the marinade over them, then grill them on a hot grill for about 5-7 minutes or until the shrimp and bacon are cooked, turning them over at the half way point.

Each bite will have a little sweet shrimp with the salt of the bacon and just a hint of heat from the chilies. Heat the marinade up and bring to a boil, then pour over the cooked shrimp. Delicious!

You can serve these over anything you like, such as pasta or rice and beans. You can even serve them with steak or chicken on the side for a Southwestern surf and turf too. They are quick and easy-peasy and I promise you’re going to love them. You can also do the same thing with chicken or salmon bites for something a bit different as well.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I am just so intrigued by the brightly colored and beautiful little barn swallows. They are here for the season and I see them all over the place. I love their vibrant blue and rust and tan hues. As with all my other birds lately, I am seeing more and more of these beautiful little birds all around our lakes, and I love it.

Have a great day and make everyday great. ‘Til next time.

You would think with a name like “Chinese Chicken Salad” that this delicious salad was a Chinese recipe from China. But no. Instead, it was created by famous Chef, Wolfgang Puck, in the 1980’s. It was one of his many creations featured at his restaurant, Chinois. Since then, it’s popularity has grown and spread and you can find a version of a “Chinese Chicken Salad” just about anywhere.

My version is closely related to Chef Wolfgang’s, but as usual, I have added my own personality to it. I loaded it up with all kinds of Asian vegetables, oranges, and fried wonton strips. I like a lot of different flavors, colors and textures in my foods, especially in my salads. Just like with anything, there are always many different versions. When it comes to cooking, there is NEVER just one way to make something, so make it how you like it.

Chinese Chicken Salad

My dressing was also my marinade for my chicken. I marinated the chicken for about 4 hours before grilling it. It came out so tender and juicy and just full of flavor too.

The Dressing/Marinade

1/2 cup rice vinegar

1/4 cup soy sauce

3 TBSP ginger

3 TBSP sugar

1 TBSP chili garlic sauce

1 tsp red pepper flakes, or to taste

1/2 cup olive oil

2-3 TBSP orange balsamic vinegar

2-3 TBSP juice from canned Mandarin oranges

Whisk everything together and set aside. I also marinated my chicken in the same dressing too.

The Salad

1/2 cup canned Mandarin orange segments

2 lbs chicken breast

1/4 head Napa cabbage, shredded

2 heads Romaine lettuce, or mixed baby greens

1 red bell pepper cut into thin matchsticks

1/4 red onion, sliced very thin

6 green onions, sliced thin

1/3 cup sliced water chestnuts, drained

1/3 cup baby corn, cut into pieces

1 carrot, sliced very thin or shredded

1/4 cup peanuts, chopped fine

2-4 wonton wrappers sliced into strips

oil for frying the wonton strips

1/3 cup fresh cilantro, chopped fine

Layer your salad adding all of these delicious ingredients. You can make this ahead of time and keep it in the refrigerator until ready to eat.

Cook or grill the chicken until done, then slice into thin strips and add to your salad.

Get a skillet very hot with about 3-4 TBSP of oil. Then add the wonton strips and fry. These will only take a couple of minutes to brown up. Once browned, remove them from the oil and drain on a paper towel until ready to use.

Add the cooked and sliced chicken to the top of the salad. Add your dressing, then top with the cilantro, green onions, chopped peanuts and fried wonton strips.

DELICIOUS!!! You’ve got all kinds of vegetables and a hint of sweetness from both the oranges and the dressing. You’ve got salt from the soy sauce. And you’ve got some crunch from both the peanuts and the wonton strips. This salad has it all. It definitely has a little something for everyone. You could substitute salmon or shrimp too if you want to make this salad a seafood salad. As I always say, play with your food. Be creative. And as Wolfgang Puck would say, “Live, Love, Eat”.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Believe it or not, my goslings are already starting to get big. They grow up so quickly these days. 🙂 I thought I should share some more pictures of my precious little goslings before they are all grown up and fly the coup.

Mommy and/or daddy are never far from their babies. There are lots of family outings and activities.

It’s hard being so darn cute. I’m sleepy now.

Have a great day and make everyday great. ‘Til next time.

I try my best to give a wide variety of goodies on my weekly coffee cart. And I try my best to have a something for everyone too. And I do take requests. Most people do not actually request anything and are happy with being surprised at what I bring. However, that being said, I did have a request for some lemon cream cheese muffins that I provided on Mother’s Day. You know, it was a request that “was just asking for a friend”. 🙂

I had been sent a picture of what was wanted, but no recipe. No recipe, no problem. I did a little online research and found the exact recipe that had been requested.

Lemon Cream Cheese Muffins

Preheat the oven to 425* F or 220*C.

Line muffin or mini muffin pans with cupcake liners.

Streusel Topping

1 cup flour

1/4 cup brown sugar

1/4 cup sugar

1/4 tsp salt

6 TBSP melted butter

Combine all the ingredients together and mix together with your hands or a pastry cutter until it resembles sand. Set aside.

Cream Cheese Filling

1 cup softened or whipped cream cheese

1 tsp vanilla

1 cup powdered sugar

1 tsp lemon juice

1 tsp lemon extract

When making something like this, I prefer using the whipped cream cheese. I find it is easier to work with and everything mixes together better. But that is just me. Either one works just fine. Add all the ingredients together and combine well. Set aside.

The Muffins

1 1/2 cups flour

1/4 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1/3 cup butter, softened

3/4 cup sugar

2 eggs

2 TBSP lemon zest

1 tsp vanilla

1 tsp lemon extract

2/3 cup yogurt

2 TBSP lemon juice

Combine all the dry ingredients together and set aside.

Mix the butter and sugar together until creamy, then add the eggs, one at a time, mixing in between. Add the vanilla and lemon extract and mix again. Add 1/2 of the flour mixture and mix, then half the yogurt, and mix, then repeat until it is all added to the batter.

Fill the baking cups to about 1/2 full. Add a dollop of the cream cheese filling to the center, then add a little more batter to fill the baking cups to about 2/3 full. Top with the streusel topping.

Bake for about 25-30 minutes or until golden and the centers are set. Let cool for about 10 minutes, then remove from the pan. Share with friends and enjoy.

Needless to say, these were a huge hit. And the friend asking for a friend, was very happy indeed. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Usually when I see my pelicans, they are leisurely swimming around in the lakes. But this time, I guess it was lunch time, and they were diving for fish on their lunch break. At first, I only saw one, then a little later, some friends had joined him so they could all dine together. They looked like they were thoroughly enjoying their lunch too. 🙂

Lunch for one.

Can I add a small side salad with my order please?

Lunch with friends.

Lunch is always better when enjoyed with friends.