Category: <span>Josmo’s Cafe</span>

Winter Chicken Bake

Winter Chicken Bake

 This is an easy one-dish recipe is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes.

Ingredients

  • 1 sweet potato
  • 1/2 medium sweet onion, chopped
  • 1 medium apple – peeled, cored, and chopped (I used Fuji)
  • 3 carrots, peeled and chopped
  • 2 skinless, boneless chicken breast halves
  • ¼ cup barbecue sauce or more (I used Sweet Baby Ray’s Barbecue Sauce)
  • 1 cup dried cranberries

Directions

  1. Preheat oven to 375 degrees. Lightly grease a baking dish or line with non-stick foil for easy cleanup.
  2. Pre-bake the sweet potato in the microwave. After rinsing in water, pierce several times with a knife. Wrap in a paper towel. Bake in microwave on potato setting.
  3. Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Drizzle barbeque sauce over the mixture and stir to moisten.
  4. Brush barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks. Scatter into the baking dish. Sprinkle the cranberries over the dish.
  5. Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.

 

Adapted from Allrecipes.com  Recipe by Cageincali

 

Sheet Pan Vinegar Chicken

Sheet Pan Vinegar Chicken

 Perfect for an oven-roasted winter dinner. Smells wonderful while in the oven and the flavor combination is perfect.

1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons olive oil
6 bone-in, skin-on chicken thighs
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar or ¼ cup red wine
2 cups mixed color cherry tomatoes
3/4 cup pitted Kalamato olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

  1. Preheat the oven to 450 degrees.
  2. Toss the onions with 1/2 tablespoon of the oil on a large-rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika, salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
  3. Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
  4. Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

Please note: I’ve modified the original recipe from Valerie Bertinelli’s Food Network home-cooking site. The episode containing her original recipe is It’s Cat-urday

Steelhead Trout Bake

Steelhead Trout Bake with Dijon Mustard

This is one of our favorite baked fish recipes. Very flavorful with the mustard, dill weed, and lemon-pepper combination.

Cooking spray or non-stick foil

1 pound skinless steelhead trout fillets (or salmon fillets)
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

  • Preheat oven to 400 degrees. Spray a 9×13-inch baking pan with cooking spray or line with non-stick foil.
  • Arrange trout fillets in the baking dish. In a bowl, mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning. Spread over the fillets letting some run underneath the fish.
  • Bake in oven until the fish is opaque and flakes easily. About 15 minutes depending on the density of the fillets.

Visit allrecipes.com for the original recipe and nutrition information.

Disaronno Bourbon Sour

Disaronno Bourbon Sour

Makes two drinks

3 oz Disarrono amaretto
1.5 oz High-proof bourbon
2 oz fresh lemon juice
1 oz simple syrup
1 egg white

Orange wedge and cherry on toothpick

Add ingredients into shaker with ice. Shake well. Strain into a chilled martini glass. Garnish with orange and cherry flag.

 

Rum Cake

John’s Mother’s Old-Fashioned Rum Cake

John is the baker on this one! It is the best of all the rum cakes we’ve had! Be sure and use the exact ingredients that are listed.

½ cup pecans or walnuts – chopped
1 pkg vanilla instant pudding mix
1 box butter recipe yellow cake mix
½ cup light rum
½ cup salad oil – vegetable or canola
½ cup water
4 eggs

Grease and flour Bundt pan or use Pam. Sprinkle nuts in bottom of pan.

In a large mixing bowl, beat eggs until light and foamy. Add the rest of the ingredients. Beat at medium speed for 2 minutes. Bake at 350 degrees for 50 minutes until cake tests done.

Have the glaze hot and ready when you take the cake from the oven.

Glaze:

¼ cup light rum
1/8 cup water
1 cup sugar
¾ stick butter

Mix ingredients in a small saucepan. Boil for 2-3 minutes stirring constantly so it doesn’t burn or boil over. Have the glaze boiling hot and pour over cake immediately upon removing from oven. Slip knife edge around edge of pan so glaze will dribble down sides. Cool in pan 30 minutes before inverting on rack. Carefully remove from the pan. You may need to slip a knife around the edges to release.

Make it the day before serving for best flavor.

Eggnog Cookies

Eggnog Cookies

2 ¼ cups flour

1 tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

1 ¼ cups white sugar

¾ cup butter, softened

1 tsp vanilla

½ cup eggnog

2 egg yolks

1 Tablespoon ground nutmeg

 

Directions:

  1. Preheat oven to 325 degrees.
  2. Combine flour, baking powder, cinnamon, and nutmeg. Mix well and set aside.
  3. Cream together butter and sugar. Add eggnog, vanilla, and egg yolks. Beat until smooth.
  4. Add the flour mixture and mix until combined. Be careful not to overmix.
  5. Drop by nicely rounded teaspoonfuls onto greased baking sheets 1 inch apart. Sprinkle lightly with nutmeg (or festive colored sugar).
  6. Bake for 15-17 minutes until bottoms turn light brown.
  7. Transfer to cooling rack with a spatula.

Baking tips: Bake cookies on cookie sheets lined with parchment paper. After dropping the dough on the cookie sheet, use slightly damp fingers to smooth and round the cookie dough to bake a prettier cookie.

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.

Apple Cinnamon Cake

Apple Cinnamon Cake

John’s loves all things apple! I created this sweet, moist cake by combining several of our favorite apple cake recipes. Make it a day before serving to enhance the flavor and moistness. It’s a great coffee cake or top it off with a scoop of vanilla ice cream for a terrific dessert. Enjoy!

For the cake:

1 ½ cups flour
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 cup sugar
2 cups peeled and roughly chopped apples (Granny Smith and Honeycrisp make a good combination)
2 eggs
1 tsp vanilla
½ cup vegetable oil
½ cup sour cream

For the cinnamon topping:

½ cup granulated sugar
2 tsp cinnamon
2 tablespoons butter, melted

  1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, sugar, and cinnamon.
  3. In a separate bowl, add eggs and whisk well. Add vanilla, oil, and sour cream and whisk to blend with the eggs. Add apples and stir to combine. Let mixture rest 5 minutes.
  4. Add wet ingredients to dry ingredients. Gently mix with wooden spoon until combined. Be careful not to overmix.
  5. Spoon batter into prepared pan.
  6. Make the cinnamon topping by combining all the ingredients. Mix until lumpy and wet. Sprinkle over cake batter.
  7. Bake cake 30-35 minutes or until a knife inserted into the middle comes out clean. Cool on wire rack.

Fig Preserves Cake

Fig Preserves Cake

Our fig trees have been overflowing this year from lots of rain and southern summer heat. After making countless batches of my yummy Fig Orange Jam, I needed to branch out. I discovered this Fig Preserves Cake recipe so I could use my homemade fig jam. Win-win! I decided the caramel glaze was over the top, so I didn’t make it. The cake did not need it all! Make the cake a day ahead to enhance both flavor and moistness.

For the Fig Cake:

2 cups flour
1 1/2 cups light brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice (I substituted cloves)
1/2 cup butter (melted)
1/2 cup vegetable oil
3 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves or jam
1 cup chopped pecans

For the Caramel Glaze:

4 tablespoons butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup whipping cream
Dash salt

Make the Fig Cake:

Heat oven to 325 degrees. Generously grease and flour a Bundt cake pan.

In a mixing bowl, combine the flour, brown sugar, baking soda, salt, and spices. Stir to blend thoroughly. Add the melted butter and vegetable oil and beat until blended.

In another bowl, whisk the eggs. Add the eggs to the first mixture and beat until blended.

Add the buttermilk and vanilla and beat until smooth.

Add the fig preserves and chopped pecans. Stir to blend.

Pour the batter into the prepared baking pan.

Bake in the preheated oven for 55 to 60 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.

Cool the cake in the pan on a rack for 10 minutes. Slide a knife around the sides of the cake to ensure it isn’t sticking, and then carefully invert it onto a cake plate and let it cool completely.

Make the Caramel Glaze:

Combine the butter, brown sugar, granulated sugar, and a dash of salt in a small saucepan.

Place the pan over medium heat and cook for 1 minute, or until bubbling, stirring constantly.

Add the cream to the sugar mixture and bring the glaze mixture to a boil. Continue to cook for 2 minutes, stirring constantly.

Let the glaze mixture cool slightly; drizzle the warm glaze over the cooled cake.

 

From www.thespruceeats.com

Fig Orange Jam

Fig Orange Jam

This delicious spicy fig jam (from www.simplyrecipes.com) is a huge hit with both fig and non-fig lovers. The spices and fresh orange are a perfect combination of flavors. It’s a breeze to make in the microwave. Avoid doubling the recipe if you do use the microwave method because it will boil over and make a huge mess!

1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled orange, diced
1 1/2 cups of sugar (reduce if you want, though it won’t set as well)
1 1/2 teaspoons grated orange peel
3 Tbsp lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter
2 (8-ounce) canning jars

Cooking method:

  1. Place the ingredients in a large ceramic or glass bowl or casserole (Use a 2-quart Pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.
  2. Place in microwave. Cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off a spoon. If it seems to firm up a bit as it drips, it’s done.
  3. Pour the jam into jars, leaving 1/4-inch of headroom from the top of the jars. If you want to keep your jam in a cupboard, then use sterilized jars (heat them in the oven at 200°F for 10 minutes). If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do or heavy plastic containers. The jam freezes well.