Feeding the Birds....

A new addition for my feathered friends.  I'm hoping to attract some of the bigger birds since my other feeders tended mostly to the smaller ones.  It didn't seem to stop the cardinals from coming though.  

Backyard Birds

Took this picture of a Cardinal in December.  They are regulars that are at my feeders year round.  

These Blue Birds have been nesting in my houses for the last couple of  years.  They usually come in February and then again in late summer.  They came around this year, but for some reason they just checked out my houses and left.   

French Chicken Broccoli Supreme

This is a very easy recipe and one you can make ahead. 

Layer of chicken and broccoli.

 Sauce poured over the chicken and broccoli. 

Layer of cheddar cheese. 

Crushed crackers for top layer. 

 FRENCH CHICKEN BROCOLLI SUPREME

Ingredients:

  1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1  stick melted butter
1 tablespoon poppy seeds

  SAUCE: 
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

 Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Lemony White Chocolate Cheesecake

This cheesecake has lots of lemon flavor to it, especially if you let it sit overnight.   

Lemony White Chocolate Cheesecake

1 1/4 cups all-purpose flour 

2 tablespoons confectioners sugar

1 teaspoon grated lemon peel

1/2 cup cold butter, cubed

Filling

4 packages (8oz each) cream cheese, softened

1 1/4 cups sugar

2 tablespoons all-purposed flour

2 tablespoons lemon juice

2 tablespoons heavy whipping cream 

2 teaspoons vanilla extract

4 eggs, lightly beaten

10 squares (1oz each) white baking chocolate, melted and cooled

2 teaspoons grated lemon peel

Place a 9 in. springfoam pan on a double thickness of heavy-duty foil (about 18 in square).  Securely wrap foil around pan; set aside.

In a small bowl, combine the flour, confectioners sugar and lemon peel; cut in butter until crumbly.  Press ont the bottom and 1 in. up the sides of prepared pan.  Place on a baking sheet.  Bake at 325 for 25 to 30 minutes or until golden brown.. Cool on a wire rack.  

In a large mixing bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended.  Add eggs; beat on low speed just until combined.  Stir in white chocolate and lemon peel.  Pour into crust. 

Place pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 325 for 66-85 minutes or until center is just set and top appears dull. 

Remove pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan before slicing.   

Yield: 12 servings   

White Chocolate-Fudge Torte Cake

This torte is to die for.  I've made this several times for gourmet parties.  If you like chocolate and raspberries, you will absolutely love this torte.  

White Chocolate-Fudge Torte

Cake

16 oz semisweet chocolate 

1 cup unsalted butter

6 eggs

Topping

1 cup white chocolate chunks or white vanilla chips, melted

1 (8oz) container heavy whipping cream

1 (8oz) cream cheese, softened

1/3 cup powdered sugar

2 tablespoons white crème de cacao, if desired

½ cup miniature semisweet chocolate chips, if desired

Raspberry Sauce

1 (10oz) pkg. frozen raspberries in light syrup, thawed

1 tablespoon cornstarch

1/3 cup red currant jelly

Heat oven to 400F.  Spray 9-inch springform pan with nonstick cooking spray.  In large saucepan melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth.  Cool 35 minutes or until completely cool.

Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume.  Fold eggs into cooled chocolate until well blended.  Pour into sprayed pan.

Bake at 400 F. for 15 to 20 minutes.  Cake edges will be set but center will jiggle when moved.  Cool in pan on wire rack for 1 ½ hours or until completely cooled.  Refrigerate 

1½ hours or until firm. 

Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted.  In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth.  While beating, slowly add white chocolate mixture until smooth.  In chilled small bowl, beat remaining whipping cream until stiff peaks form.  Fold into white chocolate mixture.  Spread over cake.  Refrigerate until firm, 1 hour or overnight.  

To prepare sauce, drain raspberries syrup.  Add water to syrup to make ¾ cup.  In small saucepan, combine syrup mixture and cornstarch; mix well.  Add jelly; cook and stir over medium heat until thickened and clear.  Stir in raspberries.  Refrigerate until cold.  Serve sauce with dessert.  Store in refrigerator.     16 servings

Almond Orange Cake

I've made this one quite a few times.  It's a very dense cake with lots of flavor.  

Almond-Orange Cake

1 cup slivered almonds

2 cups all purpose flour 

1 cup granulated sugar

1/2 cup butter, softened

1 cup fresh orange juice

1 1/2 teaspoons almond extract

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1/2 cup orange marmalade

Garnish

3/4 cup whipping cream

2 tablespoons powdered sugar

1/3 cup slivered almonds, toasted

Orange twist, if desired

Heat oven to 350 or (325 if using dark or nonstick pan).  Spray 9-inch springform pan with cooking spray.  In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground.  In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly.  Beat on high speed 3 minutes, scraping bowl occasionally.  Pour batter into pan.

Bake 45 to 55 minutes or until tip is evenly dark golden brown and cake springs back when touched lightly in center.  

Cool in pan 10 minutes.  Remove side of pan.  Spread marmalade over top of cake.  Cool completely, about 1 hour.

In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form.  Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream.  Refrigerate until serving.  Garnish with orange twist.  12 servings.

*To toast nuts, bake uncovered in ungreased shallow pan in 350 oven 6 to 10 minutes, stirring occasionally, until golden brown.

Pork Kabobs with Orange and Thyme

These are excellent.  I like marinating it for longer.  I often put it together in the morning if I plan to have it for dinner that evening.  

Pork Kabobs with Orange and Thyme

¼ cup fresh orange juice plus 1 tablespoon freshly grated zest and orange wedges for garnish

5 garlic cloves, finely chopped

2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish

1 tablespoon Dijon mustard

Coarse salt and freshly ground pepper

¼ cup extra-virgin olive oil

1 ¼ pounds boneless pork loin, cut into 1 ½ inch cubes

Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.  Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.  Add pork; toss to coat.  Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature.

Heat a grill or grill pan until medium hot.  Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper.  Discard marinade.  Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes.  Garnish with thyme sprigs, and serve with orange wedges.

Tomato Mozzarella Salad

This is one of my favorite salads.  I love making it in the summer when I have fresh tomatoes and basil from my garden.  

Tomato Mozzarella Salad

¼ cup red wine vinegar

1 garlic clove, minced

½ teaspoon salt

Pepper to taste

2/3 cup olive oil

1 pint cherry tomatoes, halved

1-1/2 cups cubed mozzarella cheese

¼ cup chopped onion

3 tablespoons minced fresh basil

In a bowl, combine the vinegar, garlic, salt and pepper.  Whisk in the oil until well blended.  Add the remaining ingredients; toss to coat.  Cover and chill at least 1 hour, stirring occasionally. 

The House Finch

One of the many birds that are at my feeders this month.  

Chocolate-Raspberry Torte

This is one of my favorite recipes...... 

Chocolate-Raspberry Torte

2 1/4 cups all purpose flour 

2 Cups sugar

2/3 cups unsweetened cocoa

1/4 cups cornstarch

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups milk (warmed)

1/2 cups butter melted

2 large eggs (lightly beaten)

2 teaspoons vanilla extract

1 jar (12 oz) seedless raspberry preserves

2 cups heavy cream 

1/3 cups confectioners sugar

2 pkgs. (2oz each) sliced almonds (toasted and chopped)

1 pint fresh raspberries

Heat oven to 350 degrees.  Grease two 9” round cake pans.  Cover bottoms with wax paper, grease, and dust with cocoa.

In large bowl, mix flour, sugar, cocoa, cornstarch, baking soda, baking powder, and salt.  In another bowl, combine milk, butter, eggs, and vanilla.  With mixer on low, beat liquid ingredients into dry ingredients just until smooth; do not over beat.  Divide batter evenly between pans.   Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean.

Cool cakes in pans on wire racks 10 minutes.  Grease racks.  Run a small knife around edge of cakes, then invert onto greased racks, remove wax paper, and cool. 

Assemble the torte:  Slice each cake layer in half horizontally.  Spread 1/4 cup raspberry preserves on cut side of each of the 4 layers.

Whip cream with confectioners sugar.  Spread 1/2cup whipped cream on each layer, stacking them to form the tore.  Frost side of torte and pipe garnish around top edge with remaining whipped cream.

Press almonds into sides and top with fresh raspberries.  

Honey Beer Bread Recipe

Unfortunately this bread taste great smothered in butter, especially after pulling it out from the oven and eating it warm.

Honey Beer Bread Recipe

(Adapted from Ezra Pound Cake)

Ingredients:

3 cups all-purpose flour

2 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. salt

2 Tbsp. honey or agave nectar

1 bottle (12 ounces) beer

4 Tbsp. (half stick) butter, melted (**You can double this if you’d like**)

Method:

(Makes 1 loaf)

Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (Use a pastry brush to spread it around if you’d like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.