Easter Cake

Wishing everyone a Happy Easter! Here’s a great recipe from another great blogger.

In Dianes Kitchen


I made this Easter Cake last year. It was so much fun and very easy to make. Kids and adults will enjoy making and eating this one!

I made the cake in two round pans, let them cool then I frosted the top of one cake and placed the other one on top. Then I frosted the entire cake. I colored coconut with green food coloring and added the candy eggs on top. Then I finished it off with the peeps all around the cake.

That is all there is to it and it looks like a bakery made it! There is no decorating with the frosting at all. If you don’t have a cake plate like mine that has a lip and helped to hold the peeps in, use some frosting to glue the peeps to the cake. Simple, simple and simple!!!!

Below is the link for my original post…

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Pizza Rustica

Cooking With Mr. C.

*This Pizza Rustica Is Traditionally Eaten The Night Before Easter Sunday.

2 tbsp. olive oil
8 ounces sweet Italian sausage (casings removed)
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup freshly grated Parmesan cheese
4 ounces thinly sliced prosciutto, coarsely chopped
1/3 lb. ham (chopped)
4 large egg yolks (beaten)
1 large egg (beaten)
2 tbsp. chopped fresh parsley
Pastry Dough Recipe:
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter (cut into pieces)
1/4 cup cold solid vegetable shortening (cut into pieces)
1 tsp. sea salt
3 large eggs (beaten)
2 to 4 tbsp. ice water
Blend the flour, the butter, the shortening and salt in a food processor until the mixture is coarse. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Roll the dough into a…

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Chicken Cassoulet

Chicken Cassoulet

  • Servings: 2
  • Difficulty: easy
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I love these one pan recipes!  This is easy and quick, and  great for a weeknight dinner .  Adapted from a health care magazine .


  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 slices bacon, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup onion, chopped
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon dried thyme
  • 1 can (14.5 ounces) cannellini beans, drained (reserve liquid) and rinsed
  • 1 medium tomato, seeded and diced
  • 1/2 cup chicken stock
  • 1/4 cup panko bread crumbs
  • 1 tablespoon melted butter



  1.  Season the chicken with salt and pepper. Heat oil in a skillet over medium high heat and add the chicken. Cook stirring, until lightly browned, about 2 minutes. Transfer to a plate.
  2. Lower the heat to medium and add the bacon, carrots and onion. Cook stirring until the bacon has begun to brown and the vegetables have softened, about 5 minutes. Add the garlic and thyme, and cook for another 1 minute.
  3. In a small bowl, add the 1/4 cup of beans and 2 tablespoons of its liquid and mass into a paste. Add the bean paste, beans, tomato and chicken stock to the skillet and cook for about 10 minutes or until the sauce has thickened. Add the reserved chicken and cook through for another 3 minutes.
  4. Set the broiler on high.
  5. In a small bowl mix together the bread crumbs and melted butter. Sprinkle the bread crumbs over the cassoulet and broil un til the bread crumbs are golden, for 2 to 3 minutes.




Corned Beef and Cabbage

Happy St. Patrick’s Day!

the fashionista cook

I hope everyone had a wonderful St. Patrick’s Day. In honor I made Corned Beef and Cabbage for dinner last night. I have been making this dish for a few years. I use the base of Tyler Florence’s recipe, I found it to be a bit confusing so I made my own adjustments.

For the brine:

1 ( 2 1/2 to 3 pound) brisket ( but the good quality)

1 cup kosher salt

1 cup brown sugar

1 1/2 tablespoons whole coriander

1 1/2 tablespoons whole mustard seeds

1 1/2 tablespoons black peppercorns

1 1/2 whole allspice

4 sprigs fresh marjoram

4 sprigs fresh thyme leaves

2 bay leaves

Mix all the ingredients in a large bowl. Rub the brisket with the spices. Place on top and add water to cover.  Cover the bowl in plastic and place a dish on top so the meat won’t float. Place in the…

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Beef with Oyster Sauce

Part 2  of my Chinese cooking series. The book didn’t specify what type of  green vegetable. It does show pictures of the types of vegetables that are commonly used.  I think it would go nicely with snap peas or broccoli.


Beef with Oyster Sauce

  • Servings: 2 to 3
  • Difficulty: easy
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  • 1 pound flank steak
  • 15 green onion cut into 1-inch pieces
  • 15 slices ginger
  • 4 cups oil
  • 1.2 pound green vegetables
  • 1/2 tablespoon wine
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

For the marinate

  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon soysauce
  • 3 tablespoons water

For the seasoning

  • 2 tablespoons oyster sauce
  • 1 tablespoon water
  • 1 teaspoons sugar
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon sesame oil



  1.  Slice the beef in 1-inch squares, put into a bowl and marinate for at least 1/2 hour. The longer the better. Then add 2 tablespoons of cooking oil.
  2. Boil the green vegetables in boiling water for about 2 minutes. Remove from pan and stir fry with 2 tablespoons of oil. season with wine, salt and sugar, then lay on a platter.
  3.  Heat 4 cups of oil on medium to high heat in fry pan and add beef and fry till it turns light, about 10 seconds. Remove the beef and drain off the oil from the pan.
  4. Use another 2 tablespoons of oil to fry the green onions and ginger over high heat. Add the beef stir quickly and add the seasoning sauce. Stir until thickened and heated through. Pour over the green vegetables and serve.



Stir Fried Rice

Recipe was adapted from Pei Mei’s Chinese Cook Book Volume 1.  The book belongs to my mother. It was purchased for her by a co-worker that owned a Chinese restaurant and highly recommended it. It has some wonderful easy step by step recipes. A great introduction to Chinese cooking.


Stir Fried Rice

  • Servings: 4 to 6
  • Difficulty: easy
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  • 1/2 cup small shrimp (cooked or fresh)
  • 1/2 cup roast pork or ham
  • 2 eggs
  • 2 tablespoons green peas
  • 1 tablespoon raisins (optional)
  • 2 tablespoons chopped green onion
  • 6 cups cooked rice
  • 2 teaspoons salt
  • 8 tablespoons oil



  1. Heat 2 tablespoons of oil in a pan. pour the beaten eggs and stir fry quickly until the eggs are in tiny pieces. Remove from pan onto a plate.
  2. Heat another 3 tablespoons of oil, and stir fry the shrimp, ham, and green peas for about a minute or 2. Set aside.
  3. Heat another 3 tablespoons of oil in the same pan and stir fry the onions and the cooked rice. Sprinkle with salt. Reduce the heat and stir until the rice is heated through. Add the eggs, shrimp, ham, and green peas mixture. Combine well and serve.