Showing posts with label sour cream. Show all posts
Showing posts with label sour cream. Show all posts

Monday, June 13, 2016

Strawberry Sour Cream Streusel Cake

Strawberries are very popular at my house. They are one of my two girls favorite fruit. So everyone agreed that we should try this dessert. It is so good. It is very moist and dense. It didn't need any topping like frosting or powdered sugar. I think whip cream would be a nice addition but not a necessary. This dessert was gone by the next day. I will be making it again but next time I'll it with a different type of berry. I really do like this recipe.
Strawberry Sour Cream Streusel Cake
Strawberry Puree:
8 oz. strawberries
3 Tbsp strawberry jam
2 tsp cornstarch
2 tsp vanilla extract

1 cup sugar plus 2 tsp sugar
2 cups plus 2 Tbsp white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
12 Tbsp cold butter, cut into small cubes
1 cup sour cream
1 large egg
1 Tbsp vanilla extract

  1. In a blender, puree the strawberries with the jam. 
  2. In a small bowl, combine the cornstarch with the vanilla. 
  3. Add the cornstarch mixture to the blender. Mix until smooth. Set aside.
To prepare the cake: 
  1. Preheat oven to 375 degrees F.
  2. Spray a 9 inch spring-form pan with nonstick cooking spray. Set aside.
  3. In a large bowl, combine the sugar, flour, baking powder, and baking soda. 
  4. Add the butter cubes and combine until mixture resembles large crumbs.
  5. Remove 1/2 cup of the flour mixture and set aside in a small bowl.
  6. To the large bowl, add the sour cream, egg, and vanilla. Mix well.
  7. To the prepared pan, drop half of the batter by spoonfuls. 
  8. Pat the batter down and about 1 inch up the sides of the pan.
  9. Add the strawberry puree to the pan and spread over the batter.
  10. Cover with the other half of the batter over the strawberry puree. Set aside.
  11. In the previously set aside small bowl, add 2 tsp sugar to the flour mixture. 
  12. Sprinkle evenly over the cake.
  13. Bake the cake for 45 minutes and until lightly golden brown.
  14. Allow to cool completely before serving.
Recipe adapted from NY Times Cooking

One year ago.................................I made Msemmen Moroccan pancakes.
Two years ago...............................I made White Chocolate Ice Cream.
Three years ago.............................I made Cheese Crackers.
Four years ago...............................I made Macaroni Grill copy-cat bread.
Did you already know.................
-The New York Times began publication in September 1851.
-The newspaper has won 117 Pulitzer Prizes. 
-The New York Times is the second largest circulated newspaper.

Wednesday, October 7, 2015

Sour Cream Chicken Enchilada

Do you ever watch scary movies? How about old scary movies? The old movies tend to be pretty funny. I grew up watching scary movies with my Dad so they tend not to scare me. I know what to expect especially when the scary movie starts or it is unusually quiet. I have a knack for predicting who will make it till the end. My husband does not watch scary movies with me. My husband is a big tough man and I love to scare him during the movie. He doesn't find this to be funny even if I do. One time, my paternal family members were visiting and they attempted to scare him. I guess it must be a paternal trait.
Sour Cream Chicken Enchilada aka creepy creature
1 Tbsp vegetable oil
1 lb. chicken breast, cut into bit size pieces
1 medium onion, chopped fine
8 (8 inch) flour tortillas
2 cups Pepper Jack cheese, shredded
1/4 cup butter
1/4 cup all purpose flour
2 cups chicken broth
1 cup sour cream

  1. Preheat oven to 400 degrees F.
  2. Lightly spray a 9x13 baking dish with nonstick baking spray. 
  3. In a large skillet, heat the oil over medium high heat.
  4. Add the chicken and onion. Cook until the chicken is browned.
  5. Divide the cooked chicken evenly between the tortillas.
  6. Sprinkle a little cheese over the cooked chicken.
  7. Roll the enchiladas with the sides tucked into and tortilla.
  8. Place the enchiladas into the baking dish with the seam side down.
  9. In a medium saucepan, melt the butter.
  10. Sprinkle in the flour and whisk for a minute. 
  11. Whisk in the chicken broth and bring to a boil. 
  12. Remove from heat and stir in the sour cream. 
  13. Pour the sauce over the enchiladas. 
  14. Sprinkle the remaining cheese over the top.
  15. Bake for 20 minutes or until the cheese is melted. 
Recipe adapted from

One year ago.......................................I made Homemade Croutons.
Two years ago.....................................I made Brown Butter Funfetti Cookies.
Three years ago..................................I made Stromboli.
Did you already know..................
-In 1954, the movie The Creature of the Black Lagoon was released.
-The creature in the water was played by professional diver Ricou Browning. 
-Ricou Browning had to hold his breath under water since the costume did not have a air tank.

Friday, February 7, 2014

Beef Stroganoff

This is not my Momma's Stroganoff. My husband said this tasted nothing like his Momma's Stroganoff either. This sure doesn't taste like Hamburger Helper's Stroganoff. I will admit I have never made Stroganoff since I wasn't the biggest fan of it when I was a kid. My husband told me that he wasn't going to try it since he didn't like it. I said you have to at least try it. My husband ate a large bowl of it plus he said he would even make this dish next time. I think I converted him to Beef Stroganoff and he was so against me making Russian dishes. My children loved it. It is creamy and fulfilling. I used ground beef since my husband isn't a fan of steak but I'm willing to make these kind of changes for him. This is an easy quick meal which could easily be made on a weekday. My Mom always served Beef Stroganoff with egg noodles so I did the same but it could be served over rice.
Beef Stroganoff
1 Tbsp olive oil
1 1/2 lb. ground beef
1 small onion, chopped
1 Tbsp Worcestershire sauce
1 1/4 cup chicken stock
1 cup mushrooms, sliced
1/4 cup flour
1 cup sour cream
salt and pepper to taste
2 Tbsp minced parsley

  1. In a large skillet, heat the oil over medium heat.
  2. Add the ground beef and onion. Cook until the meat is browned.
  3. Add the Worcestershire sauce and stir.
  4. Add 1 cup of chicken stock and allow to cook for 5 minutes.
  5. Add the mushrooms and stir.
  6. Sprinkle the flour over the meat and incorporate well.
  7. Add the 1 cup of sour cream with the remaining 1/4 cup of chicken stock. Mix well. 
  8. Cook for 5 minutes. Stir frequently.
  9. Season to taste with salt and pepper.
  10. Sprinkle with the parsley.
  11. Serve over noodles or rice.
Recipe adapted from Light 'n Fluffy.

Two years ago.........................I made Cream Cheese Lemon Cookies.
Did you already know..............
-Beef Stroganoff emerged in Russia in the 19th century.
-The origins of Beef Stroganoff has different versions but some believe it was named after Count Stroganoff.
-Many Russian dishes tend to be named after famous households instead of the chefs who create the dish.

Wednesday, January 16, 2013

Italian Ranch Dip

What is your favorite condiment? I like salsa. My husband would pick mayonnaise. My children would pick ranch. I have at least talked them into trying lite ranch which they liked. I tried this twist on the ranch dip and they liked it a lot. The best part was the vegetables I had for them to dip into their new dip. It helps to put the vegetables in cool little dishes.
Italian Ranch Dip
2/3 cup buttermilk
1/3 cup light sour cream
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt

  1. In a medium bowl,mix all the ingredients together. 
  2. Serve with desired vegetables.
Recipe adapted from Healthy Recipes Kids Love cookbook.
Did you already know.....
-In the 1950s, Steve Hensen served his dressing at his ranch in California.
-The name of the ranch was Hidden Valley Ranch near Santa Barbara.
-He would give his dressing as a gift to his guest and it became very popular so they began selling it in packets.

Thursday, November 10, 2011

Noah's Kickin' Chicken Bake

When I was pregnant with my younger children, I didn't cook a lot. I felt tired but it didn't stop me from watching a lot of food network. My husband would watch it with me without a complaint. Isn't that sweet? I guess he figured he would be making me watch football real soon.
One of the shows I would watch was Emeril. One day Emeril had a cook with your kids contest. We decided to make one of the dishes. It was really good. I have made this dish many times and the kids like it a lot. If you are going to make this, I would recommend planning ahead. This is a great recipe to use left over chicken. I plan ahead and roast my vegetables at the same time so the ingredients are ready.
Triangle style
Noah's Kickin' Chicken Bake

2 cups chicken, cooked and diced
1/2 cup red bell pepper, roasted and chopped
1 1/2 cup broccoli, cooked and chopped
2 stalks of green onions, chopped
2 cloves of garlic, minced
2 cups Mexican blend shredded cheese
1 cup light sour cream
2 tsp Emeril's Southwest Spice**
1 sheet of frozen packaged puff pastry, thawed
1 egg, beaten with 1 Tbsp milk

1. Preheat oven to 350 degrees.
2. In a bowl, mix all of the ingredients except the puff pastry.
3. Cut the puff pastry into desired shape either triangles or cirles.
For the triangles: eight triangles and arrange the triangles in a circle with the pointed end facing out. ***
4.  Spoon the chicken mixture onto the triangles leaving the points exposed. Fold the points over the chicken mixture and press points down to seal.
5. Brush tops with the egg wash mixture.
6. Bake for 25 minutes or until puff pastry is golden brown.
***For the circles: just cut eight circles a little larger than 3 oz. small ramekins that the chicken will be cooked. Spoon the chicken into the dishes and top with the puff pastry circle. Brush with the egg wash. Bake for 25 minutes or until puff pastry is golden brown. This is the easier method.
Recipe adapted from Emeril. **Recipe can be found at this website for Emeril's Southwest Spice.
Did you already know...........
-Emeril was born in Massachusetts.
-Emeril's father is French-Canadian and his mother is Portuguese.
-As a teenager, he worked at a local Portuguese bakery.
-Emeril was offered a full scholarship to the New England conservatory of Music because he was a talented percussionist. BAM!

Monday, October 24, 2011

Onion Dip

Since it is football season, we invited several friends over to watch the game. My husband loves chips and dips. He thinks it is a food group.
So, we were at the store purchasing the necessities for our guest like chips, beer, and soda when my husband asked about making an onion dip.  I said it sounded good except for chopping all the onions.On this day, my husband offered to chop up the onions for me. He informed me that he wouldn't cry since he was so tough. I didn't argue with him. If you are going to make this dip, find a tough man to chop the onions.
Tough men
I will not show you any photos of whether or not my husband cried. I will assure you that I didn't cry at all.  It is hard work. I have heard if you wear goggle you will not cry. My husband is too cool to wear goggles. He would rather cry.

Warning: even the tough will cry while making this dish.

I seem to always cry when I chop onions, While I'm crying, I say loudly, "Why me? Why?" Instead of feeling sad for me, the kids find this very amusing.

Onion Dip
2 Tbsp olive oil 
2 1/2 cups medium onions, diced
1/2 tsp  salt 
1 1/2 cups sour cream 
1 cup mayonnaise 
1/2 tsp garlic powder 
1/4 tsp ground white pepper 
1/2 tsp salt

  1. Heat a skillet over medium heat and add oil.
  2. Add the onions and 1/4 tsp salt in the hot pan.
  3. Cook the onions until caramelized, about 18 minutes. Make sure to stir over the onions may burn.
  4. Remove from heat and allow the onions to cool.
  5. In the serving bowl, combine the sour cream, mayonnaise, garlic powder, salt, and pepper.
  6. Once the onions cool, add the onions to the sour cream bowl.
  7. Refrigerate until ready to serve.
Recipe adapted from Alton Brown.

My three tough guys

Did you already know…………
-White pepper and black pepper are from the same berry.
-White pepper is from a fully ripe berry.
-It is milder in taste than black pepper.
-If making a white sauce or dip, use white pepper instead of black so no specks are detected.