Elvis Pound Cake

My mom's great friend Charlie has always surprised me with the best foodie gifts. He is one of the best chefs I know, and his tiramisu is famous in South Carolina. I would drive down there in a skinny minute for a single slice! When Charlie gives a recipe or cookbook his stamp of approval, its status rises to top tier, no questions asked. He won my heart when he gifted me my very first bottle of good vanilla extract (Nielsen-Massey) and steered me away from the imitation vanilla. 

Last year for Christmas, I was so excited when Charlie gifted me one of his favorite cookbooks. It felt like I was part of the insider chefs club! Of course, he included another bottle of Nielson-Massey vanilla extract, almond extract, and lemon extract, for me to make Elvis Presley's favorite pound cake. I know, I am one lucky girl.

I woke up this morning, and decided today is the day. Is there ever a day when baking a homemade pound cake is not the best idea ever? I think not. This recipe does require a 10 inch cake pan, I purchased mine on Amazon. (here)


Elvis Presley's Favorite Pound Cake
from Gourmet Today cookbook

















Ingredients: 
2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
1 teaspoon lemon extract *
1 teaspoon almond *

* the almond/lemon extract are Charlie's additions and highly recommended!

Directions: 

1. Put oven rack in middle position, but do not preheat oven.
2. Generously butter pan and dust with flour, knocking out excess flour.
3. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
4. Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
5. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Bacon Fried Rice

After investing in a really nice wok (here) a few years ago, I realized that I rarely use it! I was feeling a tinge of guilt, when I came across a Shutterbean recipe for fried rice. Most importantly, it would give me a chance to dust off my wok AND make Josh a dinner recipe with his favorite ingredient...bacon! This recipe is a total home run, and I would strongly recommend adding the siracha if you like spicy food. 

Bacon Fried Rice

from Shutterbean

4 cups cooked jasmine rice (pre-cook the day before for sticky rice). 2 cups of uncooked rice yields 4 cups cooked rice

6 slices bacon, diced

1 medium yellow onion, thinly sliced

4 green onions, thinly sliced, plus more for topping

3 cloves minced garlic

1 Tbsp finely grated ginger

1 cup frozen peas

4 large eggs, beaten

2 Tbsp vegetable oil

3 Tbsp soy sauce

1/2 tsp Siracha sauce for topping (optional)

1 carrot, thinly sliced or ribboned for topping

1. In a large skillet or wok, over medium-high heat, cook bacon until it is browned and fat is rendered, about 10 minutes. Drain excess fat from your pan. Leave a thin layer coating. Push bacon to sides of pain. In the center, add onions and cook until softened, about 2 minutes
2. Stir in green onions, garlic, and ginger and cook for 3 minutes, taking care not to let the garlic brown. Stir in peas and cook for 2 minutes, or until warm. Transfer the mixture to a medium bowl.
3. Lower heat to medium, add eggs, and scramble for 2-3 minutes until fully cooked. Add eggs to bacon mixture. Wipe out skillet, add vegetable oil, and return to medium-high heat. 
4. When oil is hot but not smoking, add cooked rice and spread in an even layer. Cook, stirring occasionally, for 5 minutes, or until rice is heated through and slightly crispy. Stir in bacon-egg mixture. Season to taste with soy sauce and siracha. Top with green onions and carrots, serve right away. 

the BEST sangria

The drinking of sangria is an event, like watching the Oscars or going to a movie. It implies that you have plenty to share, and plan on putting your feet up for a few hours. I learned from a sangria connoisseur (Elisabeth) who gave me permission to share her famous recipe. It's the only one you will ever need to know.

My great friend Sue surprised me on my birthday with a travel pitcher of Elisabeth's sangria. She is the Queen of giving the best gifts! I always look forward to opening her presents, and believe me I will be giving away a pitcher of two of sangria this year and making a lot of ladies very happy! I can only begin to describe the JOY I felt this morning after opening the fridge and seeing a tissue wrapped pitcher of my favorite beverage, marinated to perfection and ready for our Sunday Funday. 

Sangria
from Elisabeth Powell

1 large botte red wine (we like Yellow Tail big bold red)
1/2 cup brandy
1/2 cup triple sec
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1/4 cup sugar
chopped fruit (lemon, lime, orange, green apple)

* Variations *
can change around fruit combinations - try peaches/pears, or the classic above.
can add 2 cups carbonated water OR 2 cups diet 7up for fizz
can add 1/2 cup peach schnapps for summer flavor

Directions:

Mix together top ingredients (everything except the optional fizzy water/7up) and allow to rest overnight in refrigerator, 8 to 12 hours. Optional - add fizzy water/7up right before serving. Serve in glasses over ice. 

on turning 29.

If you know me,  you know that I am always hurrying to do something. Hurrying to Starbucks before the gym, hurrying to make lunch in the morning before I am late for work, hurrying to the grocery store to pick up ingredients for dinner, hurrying to do a lot of little things that don't really matter. On a glorious run today, I realized that in my constant state of "what's next" I forget to show gratitude for all the amazing things that I have; I forget to enjoy the small beauties every day brings; I forget to actually enjoy the daily pleasures of this ephemeral life.

This year, I am going to marry my darling boy. The boy I have been dating since I was 24 years old. This year, I am going to take time to express gratitude for all of my blessings. This year, I am going to slow down and appreciate the beauty of a patio herb garden, of hearing a particular song at the perfect time, of having a conversation with a stranger, of spending my time deliberately but not in a hurried fashion.  

Cranberry Quinoa Salad

I thought this would be one of those "chick only" salads that girls adore but boys scoff at. I mean,  no meat and craisins?  I must confess, I was surprised when Josh texted me today to tell me how much he liked it. I also feel obligated to disclose that I always cook quinoa in chicken stock! After all, I am not a veg-only kind of girl. 

Cranberry Quinoa Salad
from Can You Stay For Dinner, serves 4

Ingredients:
1 cup dry quinoa
1 ½ cups chicken broth (according to quinoa instructions)
2 Tbsp fresh lemon juice
2 Tbsp honey
2 Tbsp EVOO
¼ tsp salt
1 Tbsp chopped italian parsley
2 scallions, finely chopped
2 Tbsp red bell pepper, finely chopped
¼ cup roasted sunflower seeds
¾ cup dried cranberries

Directions:

1. Cook the quinoa according to package directions; set aside to cool.
2. In a small bowl, whisk the fresh lemon juice, honey, and olive oil. Add the salt.
3. In a large bowl, combine the cooked quinoa with the parsley, scallions, bell peppers, sunflower seeds, and cranberries. Pour the lemon juice dressing over the top and toss to coat well. 
4. Serve immediately at room temperature or cover and chill to serve cold. The salad will keep in an airtight container in the refrigerator for up to 5 days. 

Firecrackers 2

The original firecracker recipe is a classic, though every now and then we need to stray from the paved path and veer into the woods for a change. Put a new twist on an old favorite. 

I was inspired by a photo on pinterest with snack crackers made with a combination of saltine crackers AND cheez-its AND mini club crackers. AND is usually a good word when talking food. I'll have a filet AND mushroom sauce AND a lobster tail on the side AND a glass of wine. Agree?

Firecrackers 2

This one makes a double batch, enough to fill 2 gallon zip lock bags. I usually make a double batch anyways, though this one could be halved.

1 box oyster crackers (14oz) - I used kroger brand
1 box mini club crackers (11oz)
1 box original cheez-its
2 and 2/3 cups canola oil
4 Tbsp red pepper flakes
2 envelopes ranch dressing mix

1. Pour 1 and 1/3 cups oil into two separate 13x9 or larger rectangular pans and stir 2 Tbsp red pepper flakes into each pan. Let sit for 30 mins.
2. Preheat oven to 225 degrees
3. Pour half of each box of crackers into oil mixture and gently stir until crackers are coated with oil
4. Slowly sprinkle ranch dressing mix over crackers and stir well (1 envelope per pan)
5. Cook at 225 for 30 minutes, then allow crackers to cool in the oven.

Serve immediately, or store in a gallon ziplock bags.  

Firecrackers

This recipe was passed to me from my mom, and to her from her best friend Paula. You need to know that Paula is from Texas, and she does not joke around with the words "fire" or "spicy". Paula introduced my mom to Rotel. She invented the word fabulous.  There are many variations of a seasoned cracker, and this is the spicy version. Take a prilosec if you have a weak stomach.

I have found that a man will do (almost) anything if you hold up a gallon ziplock bag of these crackers in front of his nose. He will even drive to the gas station for more beer and give you the last cold one. The last cold beer! 

FIRECRACKERS 
from Paula Hamrick

2 bags of oyster crackers
1 and 1/3 cup canola oil
2 Tbsp crushed red pepper
1 envelope ranch dressing mix

1. Pour oil into 13x9 or larger rectangular pan and stir in red pepper flakes. Let sit for 30 mins.
2. Preheat oven to 225 degrees
3. Pour crackers into oil mixture and gently stir until crackers are coated with oil
4. Slowly sprinkle ranch dressing mix over crackers and stir well
5. Cook at 225 for 30 minutes, then allow crackers to cool in the oven

Serve immediately, or store in a gallon ziplock bag.