Key Lime Bundt Cake

Ingredients 

3 cups of flour - I used cake flour

2 cups sugar  

3 eggs

1 container key lime flavor yogurt or lemon flavor instant pudding

1/2 teaspoon baking soda

3/4 cup of vegetable oil

2 teaspoon  key lime lime zest 

1 tablespoon lime juice

1 - 3 oz box of  lime jello

Glaze Ingredients

1 1/4 cup confectioners sugar

 3 tablespoons of milk

 1 tablespoon of key lime juice

 Key lime zest

*Optional - 1 teaspoon vanilla extract

In mixing bowl add the powered sugar, and stir in milk, and key lime juice. Add more milk for a thinner glaze.  Add more key lime juice for a more tart flavor glaze.

Blend eggs, sugar, oil, yogurt & mix well. Fold in flour, jello, baking soda, lime juice, and grate in the key lime zest. Mix well on low speed, or hand mix. 

When well mixed. Spray a bundt pan with baking spray to ensure the cake will come out easily after baking. Pour cake mix into pan. I take the pan and tap it on the counter to allow the air bubbles to escape. Bake at 350 for at least 40-45 minutes. You might prefer to cook a little longer than usual cakes. This is a very moist cake. You will need to check this during the last 10 minutes of baking time. 

                                               

Allow cake to cool.  Hold your hand over the pan, and turn over on a plate. or cake dish. Tap the cake pan with a wooden spoon to ease the cake out of the pan. It should come out in one piece, evenly. If you feel it's not going to come out easily, turn back over and run a butter knife around the edges of the cake to separate it from the bundt pan. Drizzle the glaze over the Key Lime Bundt Cake. As much as you desire. Follow with grating fresh key lime zest over the glaze. It will be a sweet, tangy, zesty cake. Delicious!

Chicken Enchiladas & Vegetarian Enchiladas

Recipe & directions for Enchiladas. Chicken & Vegetarian style.

Ingredients:
6 Large wraps, flour, wheat or corn tortilla, or soft taco shells (I used wheat sun dried tomato wraps)
6 large chicken breasts - Boil chicken in water, when fully cooked. Cut chicken into strips, then shred it with a fork. If pressed for time, you can use canned chicken. Be sure to select chicken breast only, and drain & rinse to remove excess salt.
*For Vegetarian style - 2 large cans of black beans
3 small cans of enchilada sauce
1 small can of chopped green chiles
1 clove of finely chopped fresh garlic
2 bags of shredded Mexican cheese
2 tablespoons olive oil
1/3 cup chopped tomatoes
1/3 cup chopped black olives
Fresh ground pepper
*Optional - hot sauce, or salsa for topping
*Optional - sour Cream for topping
*Optional - 2 tablespoons of fresh cilantro (add in chicken, or bean mixture & for topping/garnish)

Directions below each photo. Step by step.

In large skillet, on medium high heat. Add 2 tablespoons of olive oil & minced garlic. Slowly add shredded chicken, stir & simmer. Pour in 1 & 1/2  half cans of enchilada sauce, stir. Grate fresh ground pepper over the chicken. Stir in 1 bag of Mexican cheese. Allow to simmer until well heated. Turn off heat when cheese is fully mixed in & melted. 

The same method is used for the Vegetarian style, Pour 2 cans of well drained black beans, and chop the beans a little with a spatula. After all ingredients are added & well cooked. Turn off heat.

Line cooking pan with enchilada sauce

                                                           

Place a scoop of the beans or chicken mixture into the tortilla & fold the edges of the tortilla in to close it.

                                                                   

Add the filled tortillas to the cooking pan

                                                           

Pour the remaining enchilada sauce over the top of the tortillas. Top with shredded cheese, chopped black olives, peppers & tomato. Cilantro is great to use too. Bake for about 20 - 25 minutes. Until cheese is fully melted & browned, and the enchilada sauce is bubbly hot in the bottom of the pan.  I served the enchiladas with yellow rice & re-fried beans.

Slow Cooker Creamy Chicken

This chicken dish is another simple meal to prepare. I love using the slow cooker for meals. It makes chicken, beef, pork so tender. It's nice to be able to serve a dinner that takes such little effort, but tastes so good!

*Directions and ingredients are added below each photo.

Spray slow cooker with cooking spray to prevent sticking and easy clean up. Add about 1 cup of chicken or vegetable stock. I use the concentrated kind so that I can make the stock as thick or thin as desired. Turn Slow Cooker or Crock to High and allow to heat well. When stock is hot add 1-2 Tablespoons corn starch to thicken. Add less for thinner stock. Wisk & stir the corn starch well before adding chicken. Turn to low heat later in the day to avoid overcooking. 

Add chicken breasts well trimmed of any skin or fat. Cut thin. Top with fresh cilantro & seasoning of your choice. I used ground peppercorn. A splash of milk or almond milk if you desire a creamier sauce. I added Almond milk. I try to avoid seasoning with salt. The stock that you use will already have lots of flavor. I add Texas Pete Hot Sauce towards the end of cook time. I love hot & spicy chicken! 

The stock sauce will thicken as it cooks. Add fat free feta cheese as I have, or any cheese if desired. Turn the cooker to low, and allow to cook until desired tenderness. I love to cook it for a long time, and the chicken falls apart. The chicken can be served over rice or pasta, or alone. The stock sauce makes a nice low fat cream gravy. 

Give a good stir before serving. I used Thai Lime Rice, and top with the Creamy Chicken. Ladle the gravy over top. This dish is great served with a salad & fresh fruit. I used mandarin oranges. Not much work at all involved. Quick prep time! Delicious!

Smoked Salmon & Egg Sandwich

Easy delicious sandwich! One of my husband's favorite's.

Ingredients:
2 large eggs
Smooth cream cheese spread
Smoked Salmon
Sliced large tomato
2 slices of toasted bread or 1 sliced bagel of your choice
Salt free garlic pepper
Dried oregano
Fresh lemon juice
Fresh Spinach
Sliced onion (optional)

Preparation:
Toast 2 slices of bread or bagel. Cook 2 eggs over easy or sunny side up. Don't overcook. The yolk is used as a gravy/sauce for the sandwich.
Spread the toasted bread/bagel on both sides with cream cheese. Layer smoked salmon over the bread. Drizzle lemon juice over the salmon. Sprinkle grated black pepper over the salmon & lemon juice. Top salmon with fresh cut spinach. Add cooked egg over the salmon & spinach. Top with large slice of tomato. Gently press down on the tomato with a spoon to allow the egg yolk to drizzle over the salmon. Grate more pepper over the tomato, sprinkle dried oregano & salt free garlic pepper on top. Serve it open faced. (No bread on top)
*If using onion, add that over the salmon.
*A very simple & sure way to cook a perfect sunny side up egg. Use a skillet or fry pan that has a lid that fits snug. Preferably a clear, glass lid. Place the lid over the eggs over medium high heat. When the top of the egg yolks turn a light pink color, they're done.

Smoked Salmon & Egg Sandwiches served with sliced dill pickles & fresh fruit, topped with whipped cream. Looks fancy, but very simple to make.

Olive Appetizer Spread

This is an easy to prepare & delicious, fresh tasting spread for crackers, bagel crisps, or bread.

Ingredients:
1/2 cup black olives
1/2 cup green olives
2 pieces of fresh garlic clove
1 teaspoon capers
10 baby tomatoes
4 small sweet red peppers
1 teaspoon onions (optional)
1/4 cup extra virgin olive oil
Dash of kosher salt
Dash of black pepper
1/2 teaspoon Texas Pete Hot Sauce (optional)

Preparation:
Chop the black olives, green olives, tomatoes, peppers, onions, into small pieces. You don't need to chop up the capers. Add to a blender or food processor with the dry ingredients & pour in the olive oil. Stir before blending. After blended, add mixture into a ramekin or small serving dish. This spread can be served chilled or at room temperature. I add Texas Pete Hot Sauce for a kick. So easy, fresh, and delicious!

 I use these green olives for the spread. They're far less salty, and have a nice buttery flavor

Olives, Tomatoes, Garlic, Peppers all chopped & ready to blend. 

Spread is served in a ramekin, and served with New York Style Baked Italian Toast

                                                     Easy, fresh & delicious.

Chocolate Pastry Puffs

These pasty puffs taste so rich, yet light & fluffy. For a quick, easy treat that looks like you worked hard on it. This is a great desert to serve for breakfast with coffee, or after dinner dessert.

Ingredients:
1 -2 boxes of Pastry Sheets - I use Pepperidge Farms ready to use pastry sheets. You can find them in the freezer section at the store.
Nutella
1 Egg
Powdered sugar
Flour
Cooking spray for baking
Non-stick cupcake baking tin
Milk or Almond Milk

Preparation:
Remove pasty sheets from freezer. Allow to thaw at room temperature. When thawed, unroll the sheet, and cut into even size squares. Cut as many squares equal to the amount of cupcake holders in the tin. I use a large cupcake/muffin tin. Sprinkle a little flour over the pastry sheets if they get sticky. Roll them out thinner. You can use your fingers to press down the sheets, or use a rolling pin.
Spray the cupcake tin with the cooking spray. Preferably the baking kind. Not olive oil, or butter flavor.
Place the thinned out pastry sheet into the tin, leaving the edges open. Dab 1 teaspoon of Nutella Hazelnut Chocolate into the center of the pasty sheet. After each sheet is filled with Nutella. Fold the edges of the pastry sheet together, and pinch together to close the pastry sheet around the chocolate. After you finish, use a pastry brush to lightly coat the pastry shells with the well beaten egg mix. Cook for about 20-30 minutes. Ovens vary in cooking time. Watch for the pastry to lightly brown and it will be done. You can use a fork to lift the pastry puff, and you'll be able to see if they're fully cooked on the bottom. When lightly browned, remove & allow to cool at room temperature.
While cooling, in a mixing bowl add approximately 1 cup of powdered sugar. Slowly stir in a couple teaspoons of milk. Add more milk if you want a thinner glaze. Drizzle each pastry puff with the glaze. As much as you like. This desert is delicious in the morning with a cup of coffee, or after dinner.

Pastry sheets placed in the cupcake tin, topped with Nutella. Fold the edges together, and pinch closed. Ready to bake. 

                           Chocolate Pastry Puffs are done baking. A light golden brown is perfect.

Pastry Puffs are topped with the glaze. They look like a biscuit, but taste like a light, flaky croissant. You can re-heat them in the microwave for 10 seconds. The chocolate is so delicious when it's warm.

Cream of Watercress Soup

This soup is very rich & delicious. It looks fancy & tastes divine. If you want to serve something out of the ordinary & special. This soup would be perfect.
Serves 4-6 large bowls. 

Ingredients:
4  bags of Fresh Watercress - 20 cups.  (Trim excess stems)
4 tablespoons, unsalted butter
1 tablespoon of fresh finely chopped garlic
Dash of Kosher salt
3 cups heavy cream. Add more heavy cream for thinner soup
4 cups chicken or vegetable stock
1 pound of peeled & sliced very thin russet potatoes
Fresh basil. Approximately 8 leaves
Fresh ground pepper & peppercorn
Fresh lemon juice - equal to one whole lemon
* Optional, 1 finely chopped onion (yellow) 
* Optional,  1 teaspoon, fresh chopped chives 
* Optional, caviar for garnish.  

In large pot over medium high heat,  melt butter. Add garlic, and onion if using. When softened, add potatoes & broth, salt & pepper. Bring to a boil & lower temperature, cover & simmer until potatoes are tender. After about 20 minutes, stir & remove from heat. Add watercress until they wilt. Keep stirring & slowly adding the watercress. Allow this mixture to cool.

 ***This is extremely important, don't add hot soup to blender or food processor***

Ladel small amounts of the soup mixture into a blender or food processor. When blended well, it will have a nice light green color and smooth texture. Blend about 1 or 2 cups at a time. Add the blended mix into a large pot. When finished blending the soup mix, stir well & cook over low heat. Careful not to cook on high heat, the soup might scorch on the bottom. Stir soup, and add 2 tablespoons of lemon juice, grate fresh peppercorn &  white or black pepper over top, and stir well. Allow to simmer over very low heat. Fold in 1 teaspoon of chopped chives if desired.  I used freshly chopped Thai Basil. 

The Watercress soup can be chilled & served re-heated later. In my opinion, the soup tastes even better the next day. Serve in bowls or cups. It adds a nice touch to drizzle some heavy cream on top of the soup, and top it with caviar or fresh herbs.