Category: Josmo’s Cafe

Orange Chocolate Chip Bread

Orange Chocolate Chip Bread with Coconut Topping

Makes about 24 muffins or 5 small loaves

3 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
¾ tsp salt
1 cup sugar
1 cup orange juice
Zest of one orange – about 2 tsp
2/3 vegetable oil
2 eggs
1 can (11 ounces) mandarin oranges, drained and coarsely chopped (use juice from oranges after chopping)
2/3 cup mini-chocolate chips

Topping
1 cup shredded coconut
1/3 cup sugar
2 T melted butter

  1. Heat oven to 350 (breads) or 375 (muffins). Line muffin pans or small loaf pans. Coat with Pam spray.
  2. In large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a larger bowl, beat together sugar, orange juice, zest, oil and eggs. On low, beat in the flour mixture until combined. Beat at medium speed for 1 minute.
  4. Fold in oranges and chocolate chips.
  5. Mix topping ingredients in a separate bowl. Sprinkle over top of batter.
  6. Bake* until toothpick inserted into center comes out clean or with a few crumbs. See note below for baking times and instructions.
  7. Cool slightly on wire rack before removing from pans.

*Bake muffins at 375 for 20 minutes.

*Bake small loaf breads at 350 for 40 minutes. Cover with foil after 20 minutes to prevent burning coconut topping.

 

 

 

 

Pickled Summer Squash

Pickled Summer Squash

Yield: 8 servings.

6 yellow squash, sliced thin (I use my mandoline slicer on setting 2)
3 stalks celery, sliced
1 cup sweet onion, sliced thin using mandoline
1 cup apple cider vinegar
¾ cup sugar
1 teaspoon salt* (see note below)
1 teaspoon black pepper
½ teaspoon turmeric (or substitute 1/8 tsp each of garlic powder, cumin, ground ginger)
¾ cup vegetable oil
1 teaspoon celery seed*  (substitute 1 ½ tsp of celery salt for salt and celery seed)

Place squash, celery, and sliced onion in large bowl. Set aside. In a blender or mixing bowl, mix vinegar and sugar until sugar is dissolved. Add salt, pepper, and turmeric. Slowly add oil and blend well. Add celery seed to dressing. Pour dressing over squash and toss. Refrigerate 3 hours or overnight. Drain well before serving. Keeps about 3 days when drained.

 

Our State magazine June 2016

 

Artichoke Chicken

Artichoke Chicken

I had a can of artichokes ready to expire and chicken breasts in the freezer. What could I make?  I found this recipe on my go-to source  www.allrecipes.com. The seasonings shown were adjusted from the original recipe. Easy and delicious!

15-ounce can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
½ tsp garlic powder
½ tsp lemon pepper
4-6 skinless, boneless chicken breast halves

  1. Preheat oven to 375 degrees.
  2. In medium bowl, mix artichoke hearts, mayonnaise and seasonings.
  3. Place chicken in greased or no-stick foil lined baking pan. Cover chicken with artichoke mixture. I had enough mixture for six chicken breasts.
  4. Bake uncovered for 30-40 minutes depending on thickness of the chicken breasts. Bake until chicken is no longer pink in the center and juices run clear.

Great served with rice pilaf and a mixed green salad.  Enjoy!

Strawberry Salsa

Strawberry Salsa

The combination of tart, sweet, and spicy ingredients in this delicious salsa may surprise you, but somehow the flavors blend beautifully and taste great.

2 pints cherry tomatoes – quartered
1 pint strawberries – chopped
8 green onions chopped fine – white part only
½ cup fresh cilantro – minced
2 T balsamic vinegar
½ tsp salt
3 T olive oil
3 T canola oil
1 small jalapeno pepper – finely chopped

Mix together ingredients. Chill for 8 hours to let the flavors blend Serve chilled with toasted baguette slices.

Sweet Potato Salad

 Sweet Potato Salad

This fragrant, flavorful, and colorful side dish is a perfect choice to accompany grilled chicken, beef, or fish. My sister-in-law made this recipe for us and we loved it. The recipe was created by Chef Michael Twitty, a culinary historian and food writer who prepares, preserves, and promotes African foodways and traditions.

Potato Salad

Roast at 425 degrees for 20-30 minutes until tender:

2 cups bite-size pieces of butternut squash
1 ½ cups bite-size pieces of sweet potatoes

After roasting, put in a bowl and add ¼ cup of halved mixed olives.

Pour the dressing over the mixture and gently mix. Let it rest at room temperature about 30 minutes before serving.

Dressing

Mix together these spices:

½ tsp kosher salt
1 tsp black pepper
½ tsp turmeric
½ tsp cumin
½ tsp cinnamon
½ tsp ginger
¼ tsp ground cloves
½ tsp ground red pepper

Whisk together and then add the spices:

5 T extra virgin olive oil
2 T fresh lemon juice
1 tsp chopped preserved lemon (substitute grated lemon peel)
3 tsp honey

Serves 4-6.

Instant Pot Chicken Piccata

Instant Pot Chicken Piccata is an easy and quick recipe in the one-pot cooker. Chicken breasts are coated in parmesan and pressure cooked in lemon butter sauce. Delicious!

Ingredients

2 large chicken breasts, skinless and boneless

1 tsp salt

½ tsp black pepper

¼ cup flour

¼ cup finely grated parmesan cheese

3 T olive oil

3 T unsalted butter

1½ cup chicken stock

¼ cup capers

¼ cup fresh lemon juice

3 T cornstarch

2 T fresh parsley

Instructions

  1. Butterfly the chicken breasts and cut them in half. Pound them with a meat tenderizer or a rolling pin. Season them on both sides with salt and pepper.
  2. In a wide plate/bowl combine the flour and parmesan. Now dredge each chicken piece in flour mixture.
  3. When done, turn on the sauté function on your Instant Pot and add the oil. When hot, place the chicken breasts in and brown on each side. When ready, take them out and deglaze the pot with chicken stock. Add butter, chicken breasts, capers and freshly squeezed lemon juice.
  4. Lock the lid and pressure cook on manual for 4 minutes. Wait until the pressure is released naturally (this will take about 4 minutes in this case).
  5. Remove the lid and take out the chicken pieces. Turn on the sauté function and thicken the sauce with cornstarch that has been dissolved in little water plus a bit of the piccata sauce (Add 2-3 tablespoons of the sauce into the cornstarch mixture first, stir it and only then pour the mixture into the Instant Pot.) Let it cook for 1-2 minutes to thicken before turning off the pot.
  6. Finally, add chopped parsley and the chicken pieces.
  7. Serve with a side of your choice.

Recipe Notes

  1. This recipe was developed for a 6-quart/6-liter Instant Pot electric pressure cooker.
  2. The cooking time does not include time needed for the pot to come to pressure and time needed to release the pressure. Add extra 8 minutes in this case.
  3. Tenderizing– place the chicken pieces between 2 sheets of baking parchment or plastic wrap before you start pounding them with a rolling pin/meat tenderizer.
  4. Browning– the Instant Pot is not wide enough to hold all the chicken pieces so you will have to do it in 2 batches.
  5. Deglazing– adding the chicken stock to the hot pot will remove all the pieces that are stuck to the bottom of your pot so they will become part of the sauce. Some might not go easily so use a wooden spoon to scrape them off.
  6. The amount of capers/lemon juice/corn starch can be adjusted to your liking.
  7. Sides– rice, orzo, couscous or pasta are some great options.
  8. Serves 4.

Adapted from happyfoodtubes.com

 

Lemon Buttermilk Cake with Lemon Glaze

Lemon Buttermilk Cake with Lemon Glaze

Recipe from Averie Cooks.

Permalink: https://www.averiecooks.com/lemon-buttermilk-cake-with-lemon-glaze/

Averie Sunshine writes: If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has. I used my favorite, foolproof, no mixer, buttermilk cake recipe and worked in lemon three ways: lemon juice, lemon zest, and lemon extract. I love the cake base because it’s fast, easy, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. The glaze really helps boost the overall lemon profile of the cake. It’s zingy, tangy-yet-sweet, and after pouring the glaze over the warm cake, it seeps into the cake, and makes it even moister, softer, and more lemony.

INGREDIENTS:

Cake
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 tablespoon lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup lemon juice
3 tablespoons canola or vegetable oil
2 teaspoons lemon extract (for a less tart cake, vanilla extract may be substituted)

Glaze
2 cups confectioners’ sugar
about 1/3 cup lemon juice, or as necessary for consistency
about 1 tablespoon lemon zest, or to taste

DIRECTIONS:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
  3. Whisk in lemon zest; set aside.
  4. In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
  5. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
  6. Turn batter out into prepared pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  7. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
  8. Glaze– In a medium bowl, add 2 cup confectioners’ sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
  9. Evenly pour glaze over cake (doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
  10. Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

 

Instant Pot Beef Stew

Instant Pot Beef Stew from The Salty Marshmallow by Nichole

 This mouthwatering and easy to make Instant Pot Beef Stew is sure to become one of your favorite Instant Pot recipes!  Tender beef is simmered in a super flavorful and hearty broth that’s packed with veggies!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 1/2 Pounds Beef Stew Meat
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Italian Seasoning
  • 2 Tablespoons Worcestershire Sauce
  • 3 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16 Ounce Bag Baby Carrots, Cut in Slices
  • 1 Pound Peeled Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 10-Ounce Can Tomato Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water

Instructions

 Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.

  1. Cook the meat until browned on all sides.
  2. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  3. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
  4. Close the lid and steam valve on the instant pot.
  5. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  6. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Carl Gohs’ Zucchini Bread

From Beard on Bread 1973

We all have our favorite zucchini bread recipes and this is mine!  It’s also because Beard on Bread was my first bread cookbook. This page is stained with vanilla, oil, and zucchini juice – as it should be!

3 eggs
2 c sugar
1 c vegetable or canola oil
2 c grated, peeled, raw zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 c coarsely chopped walnuts

Preparation

Beat eggs until light and foamy. Add sugar, oil, zucchini, vanilla, and mix lightly but well. Combine the flour, salt, soda, baking powder and cinnamon and add to egg/zucchini mixture. Stir well until blended. Add nuts and pour into greased (non-stick spray is fine) pans. Use (2) 9×5 loaf pans or 6 or 7 small loaf pans filling until 3/4 full.

Bake at 350 for 1 hour for large pans and about 35-40 minutes for the small pans. Bake until toothpick inserted comes out clean.
Cool on racks. For the small pans, after 15 minutes, take out of pans and put back on racks to cook the rest of the way. For the large pan, allow to cool about 30 minutes in the pan, then take out and finish cooling on the racks.  For easy clean up, I line my pans with foil, then apply non-stick cooking spray.

Goat Cheese, Ricotta and Pesto Terrine

I love this appetizer! Make a day ahead so the flavors meld together. Impressive presentation. Perfect for a wine tasting party.  Enjoy!

INGREDIENTS:

  • 1 cup Ricotta cheese
  • 8 oz. soft goat cheese
  • 1 Tablespoon chopped chives
  • 1/4 cup basil pesto, purchased or homemade
  • 3 Tablespoons finely chopped sun-dried tomatoes
  • 20 Kalamata olives, pitted and chopped
  • 3 Tablespoons pine nuts, toasted and chopped
  • Fine sea salt and freshly ground white pepper
  • Accompaniments: fresh or toasted, sliced baguettes, crackers

PREPARATION:

  1. Combine the two cheeses in a bowl and stir to combine. Add the chives, salt and pepper and stir to blend.
  2. Line a 5-inch wide bowl with plastic wrap, leaving enough overhang to cover the terrine when finished.
  3. Put 1/2 of the cheese mixture in the bowl and smooth the top. Spread the top with half of the pesto.
  4. Scatter half of the tomatoes, olives and pine nuts over the pesto. Repeat using half of the remaining cheese, the rest of the pesto, then the rest of the olives, nuts and tomatoes.
  5. Top with the remaining cheese. Cover with the overhanging plastic wrap and refrigerate at least 2 hours. Better when left overnight.

 To serve:

Unwrap the top of the terrine and invert onto a serving platter. Remove the plastic wrap and serve with crackers surrounding it.