Best and Easiest Chocolate Pudding!!!!

I don't know about you but I love chocolate pudding!!!  Not the prepackaged or instant puddings in a box mix, yuk!  I'm talking about the kind you make over the stove.  There is nothing like the taste and the texture of freshly made, on the range, pudding.

Advertising would have you believe that it is hard to make.  Not true!  It's surprisingly easy and quick.  I have tried many different recipes for this treat and I think this is a winner!

This pudding is rich, smooth and chocolaty!  Here is the easy to follow recipe.

Ingredients:

2/3 C Granulated Suger

1/4 C Cocoa Powder

3 Tbls Cornstarch

1/2 tps Salt

Whisk these first 4 ingredients together in a medium saucepan.

Stir in the 2 1/4 C of whole milk

Stir constantly over medium flame and just as the pudding starts to thicken but before it boils add 1 tsp vanilla and 2 Tbls butter.  The pudding should be boiling by the time the vanilla and butter are mixed in.  Remove from the flame and pour immediately into 4 individual sized serving dishes.  Make sure to lick the spoon!  That was easy!  Time to enjoy or chill if you prefer cold pudding.  It's delicious either way!!!

Make sure to look through my great recipes

Hey Gang,

I know I haven't been posting anything in a while to my blog because I find I am making the same dishes over and over again.  You really need to check out my recipes.  I have tested all of the recipes on my blog.  These are my favorite go to recipes and most are fairly easy but very delicious!  Have fun and look through the recipes and pictures.  Think of my blog as a great cookbook.

Thanks,
Scott

My Baked White Fish with Panko

Baked Panko White Fish

This is one of the easiest main courses and it's very easy.  There is mayonnaise in the recipe and I do make my own which does add to the flavor.  I use balsamic vinegar in the mayo instead of regular vinegar or lemon juice.  Don't be intimidated by home made mayo.  If you have a food processor it's incredibly easy.  Here is my recipe for my mayo.

Add two large egg yolks to the processor and two tablespoons of balsamic vinegar.  Turn on the processor and have one cup of vegetable oil ready.  Slowly, in a steady stream, pour the oil into the running processor.  Very quickly you will start to see the mixture thicken.  When it starts to form thick waves it is done.  Salt and pepper to taste and you have great mayonnaise!

Ingredients:


4 Fresh or Frozen Fillets of White Fish
   (Skinless and Boned)
Mayonnaise - about an 1/8 Cup.  Use more if that is not enough to evenly coat the fillets.
Salt, Pepper and Dill Weed
About a Cup of Panko Bread Crumbs
Chopped Green Onions

Preheat the oven to 375 degrees.  In a baking dish, lay two fillets very close with maybe a slight overlap on the edges.  Pat dry with a cloth or paper towel.  Evenly spread one half of the mayonnaise on the fillets.  Lightly salt and pepper then sprinkle a nice amount of dill week then sprinkle a generous layer of Panko evenly over the fillets.  Repeat with the remaining two fillets placing them on top of the first layer.  Chop two green onions and sprinkle over the top.

Top layer seasoned before adding the Panko

Place in the oven on the center rack and bake for about 30 minutes.  The Panko should be starting to brown.  Enjoy!  It's delicious.

Amazing Place!!!

I just ran across the most amazing place on 4th street in Santa Monica this Sunday.  It's a spice and seasoning store.  The name of the store is Penzeys Spices.  Visit their website and their store if you live close by one.  There is every kind of spice you can think of you may want.  Now I have a place to go if I need a hard to find spice.  The prices are not that much more than the grocery store either.

I bought a shallot pepper that I am in love with at the moment.  Adds the best flavor.  I also bought an American BBQ rub that I am trying out on baby back rubs tomorrow night.  They are marinading in the rub as we speak.  I will post the results tomorrow.

I'm making lasagna tomorrow night as well.  Talk to you tomorrow night!

Swedish Meatballs!

This was a great meal.  Swedish meatballs, mashed potatoes and braised red cabbage.  The recipe for the swedish meatballs came from "Bon Appetit" magazine.  I was looking through the latest issue and it just appealed to me.  It was an amazing comfort food meal.  Here is the recipe for the meatballs. Bon Appetit swedish meatballs recipe

Mashed potatoes are always good!  I peeled 6 large white potatoes and cut into cubes and boil into plenty of salted water.  When the potatoes are tender when you insert a fork then drain the potatoes and put in a large bowl.  Add 2-3 tablespoons of butter and I use heavy cream.  Julia Child always said,"If you are afraid of butter use cream."  I'm not afraid of either so I use both.  Use an electric hand mixer to whip the potatoes.  Add salt and pepper to taste.  Chopped scallions are a great finish for mashed potatoes.

For the braised cabbage you will need a small head of red cabbage.  Cut the cabbage in half and cut out the core.  Slice the halves in about 3/4 inch strips.  In a large stainless steel skillet with a lid melt 2 tablespoons of butter over medium heat.  Add the cabbage and salt and pepper.  Cover and cook until tender.  You will need to stir several times.

Plate and sprinkle with chopped scallions and serve.  Enjoy!

Easy Caper Pasta Sauce

This came out very delicious.  I just wanted something that was quick and easy but yet tasty to put with the pasta Vince was boiling.  I made this up on the spur of the moment and it is worth sharing.

Ingredients:
2 Tbls of Butter
1 Large Chopped Shallot
3 tsp of Minced Basil (Very finely chopped)
Juice from 1 Lemon
1/2 Jar Capers Drained
1 Cup Chicken Broth
1 Heaping Tbls Corn Starch
1/2 Lbs Cooked and Drained Pasta

In a 2 quart saucepan or Sautier melt the butter over medium heat and when it starts to bubble add the shallots cooking until soft.  It just takes a few minutes.  Add the basil, capers and lemon juice.  In a jar shake the chicken broth and cornstarch together.  Slowly whisk the chicken broth mixture into the pan.  As soon as the sauce thickens turn off the heat and add the pasta.  Serve and enjoy.  How easy was that?

Crispy Shrimp Salad

Here's a great and easy summer salad.  The Shrimp is hot off the skillet and crispy.  It's a wonderful mix of hot, cold, sweet, sour and crispness.  Let's start with the salad.

You will need a large stainless steel bowl for all the ingredients to be mixed.

Ingredients:

2 heads of Romaine Lettuce chopped
1 Peeled Cucumber Chopped
1 Large Ripe Tomato Chopped
1 Ripe Mango Chopped
2 Scallions Chopped
1 Ripe Avocado Chopped (optional)
Olive Oil
Honey
Balsamic Vinegar
Salt and Pepper

Put all the ingredients in the bowl and sprinkle with generous amount of salt and pepper.  Drizzle with the olive oil, honey and balsamic.  Toss until all the ingredients are evenly covered.  Divide into 4 bowls.

Heat up a 12" stainless steel skillet with 4 tablespoons of unsalted butter.  While the butter is heating dust the 2 pounds of fresh large peeled and deveined shrimp in a mixture of flour.

Flour mixture:
1 Cup Flour
1 tsp Salt
1 tsp Pepper
1 tsp Dried Tarragon

It's easiest to mix in a large zip lock bag.  Add the shrimp and shake.  Lay the shrimp in the hot butter and brown on each side.  This only takes about 3 minutes per side.  If you are not able to cook all the shrimp in one batch then make sure to clean out the skillet and start with fresh butter.  The left over flour will burn quickly if you don't start fresh.

Add the hot shrimp to the top of the salad and serve.  You can squeeze lemon over the shrimp if you like.  Enjoy!