2014 Has Been A Hoot! Thank You One and All

On January 13, 2014 I stared at the glowing, blank page of my laptop. Do I dare? My fingers began to type, as if by magic. Without a clue as to what I was doing, or what would become of it, Rosemarie’s Kitchen was born. By the blogging world standards, it’s not a huge, runaway hit. But then, I didn’t create Rosemarie’s Kitchen to become “famous”. I simply wanted a place to share my recipe collection and perhaps a few memories along the way. I yearned for an outlet beyond Facebook, and blogging, although a little scary, seemed the right fit for me. What I hadn’t anticipated at the start of this journey was that I would discover a more personal view into the world around me. Blogging connects people who might otherwise never meet in an exchange of ideas, customs and traditions – be it faith, family or nationality. The people I have “met” along the way are wonderful – creative, delightful and insightful. I have learned much from them.  Thank you all for this wonderful experience. It’s been a hoot. One that I hope will continue.

Since mine is a cooking blog, as 2014 draws to a close, I thought it would be nice to post a few links to recipes I’ve shared with you this past year. Of all the recipes I’ve shared; these have been the “tops” among readers in their respective categories. Hope you enjoy a second look . . .

***** APPETIZERS *****

The Importance of Sunny Pepperoni Pie

This was an original creation, inspired by Sunny Spinach Pie. I created the Sunny Pepperoni Pie for my dear, sweet brother. I’m glad to see it was well received.

The Deviled Egg You Say!

A collection of Deviled Egg Recipes and ideas to inspire you. Sometime I make these just because . . .

Christmas Party Potato Platter with Fresh Dill and Red Caviar

Perfect for Christmas Time with their Red and Green thing going on. Gold Caviar could be used at other times of the year, as well as Black Caviar. These are yummy delicious.

Filipino Egg Rolls – Lumpia

Serve as an appetizer, as part of the “main” event for an Asian Inspired meal or on their own – these meat and veggie packed rolls are awesome.

 

***** MAIN ATTRACTIONS *****

French Beef and Red Wine Stew on Garlic Mashed Potatoes

This stew is more along the lines of a French Beef Burgundy dish. It fills the kitchen with an intoxicating aroma of wine and the potatoes that accompany this stew are heavenly.

Country Ribs with Golden Eagle Barbecue Sauce

Another “original” recipe from my kitchen to yours, adapted from an old family recipe on Hubby’s side. The peppery-smoked flavor is perfect for summertime barbecued ribs.

Southern “Fried” Oven Chicken – No Lie!!

This “fried” chicken is cooked in the oven. It’s crispy on the outside, moist and flavorful on the inside. Perfect for Sunday Dinner. We like it with mashed potatoes, corn and fresh-baked buttermilk biscuits. Nothin’ like Southern Cookin’.

Filet Mignon in Red Wine Reduction Sauce with Tarragon-Garlic Butter

All I can say is Oh My Good! The reduction sauce is sensational, the garlic butter an added kiss of flavor. These grilled steaks are beyond delicious. Serve with a baked potato or garlic mashed and a vegetable such as asparagus in a tarragon cream sauce, you’d swear you’re dining at a 5-Star restaurant without the 5-Star price tag.

 

***** SOMETHING ON THE SIDE *****

Smokey Pan Seared Asparagus

These smokey, pan-seared asparagus need no sauce. Kiddo wasn’t a fan of asparagus, until he sampled these yummy tips. The flavor is wonderful. I promise!

Haricots verts à l’étouffée (Stewed Green Beans)

These green beans are “stewed” in a little butter, with garlic and thin slices of shallots. Like all things French, they are beyond delicious.

Filipino Pancit with Chicken, Pork & Shrimp

Another Filipino favorite. Pancit can be a meal all on its own, or the perfect side to just about any Asian/Pacific Island dish. Every family has their own take on Pancit, and this is mine.

Roasted Red Rosemary Potatoes

My all-time favorite to serve with Chicken Marsala or other Italian inspired dishes as well as most American favorites such as roast chicken for Sunday Supper.

 

***** SWEET ENDINGS *****

Best Pineapple-Up-Side-Down Cake that Ever Came out of a Box

The beauty of Pineapple Up-Side-Down cake is that it is the perfect “finish” for a picnic, great for outdoor entertaining on a warm spring day. Try using a mixture of red and green cherries for a holiday “touch” with your Christmas Ham. It is bursting with flavor, yet moist beyond belief.

Maria Luisa’s Leche Flan

My mom’s Lecha Flan was always in demand at family gatherings. I can’t remember an Easter Table without it. This Spanish Dessert is popular with Filipinos. I’m proud to carry on the tradition.

Fresh Berry Trifle – A colorful Summertime Dessert

This dessert is so creamy, so refreshing and oh so pretty. While I made mine with blueberries and strawberries, any mixture of berries would go well. When in season, we like to pick some wild blackberries to add to this summertime treat.

French Vanilla Cake with Blueberry Filling and Fresh Berry Basket

This yummy, sweet cake is filled with a slightly tart blueberry filling, both complimenting and offsetting the sweetness of the cake and Almond-Butter Cream frosting. This is a cake with the grownups in mind.

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As 2014 draws to a close and we turn our attentions to the coming New Year, I leave you now with one more Irish blessing, in honor of my dear, sweet Dad.

May there always be work for your hands to do,
May your purse always hold a coin or two.
May the sun always shine warm on your windowpane,
May a rainbow be certain to follow each rain.
May the hand of a friend always be near you,
And may God fill your heart with gladness to cheer you.

Best Pineapple-Up-Side-Down Cake that Ever Came out of a Box

I’ve posted this recipe before, in my “Let’s Pack a Perfect Picnic Together”. But it’s worth a second post. There’s something about summertime and Pineapple-Up-Side-Down Cake that seem to go hand in hand. The beauty of Pineapple-Up-Side-Down Cake it that it packs up so well. No need to worry about droopy frosting on a warm summer’s day. No need to stress over pudding or cream desserts spoiling in the summer sun. You can bake the cake as Pineapple-Up-Side-Down Cupcakes, which is fun.

I’ve seen recipes that use square baking pans. I’ve seen recipes that use large cake pans. Me? Hey, I’m my father’s daughter – nothin’ beats a good cast iron skillet! It’s great because you can melt all that butter and create a wonderful brown sugar topping when the cake is inverted. The cake cooks evenly and comes out super moist. I like to add walnut or pecans to the cake for two reasons – it looks pretty and it tastes good. The nuts become like little candied jewels in the brown sugar.

Now I like to bake from scratch, but certain cake mixes, when “doctored”, are not only convenient, but yummy. And what really counts is flavor, right? You can use either a yellow cake or pineapple flavored cake. The pineapple flavored cake become intensified when you add pineapple juice to the batter. The yellow cake becomes more rich, although not nearly as intense. The choice is up to you. My mix of choice is the is Duncan Hines

Pineapple Up-Side-Down Cake
6 Tablespoons melted butter
1 1/2 cups firmly packed brown sugar
Walnuts or Pecans (optional)
1 Can pineapple rings, drained, reserving pineapple juice
Maraschino cherries
1 Box Yellow or Pineapple Cake Mix
1/2 Cup of Oil
3 Eggs
Water

Preheat oven to 350-degrees.

Pour about 1 tablespoon or so olive oil into the bottom of a large cast iron skillet. With a pastry brush, spread the oil over the bottom and up the sides of the pan. You’ll want the oil more over the sides to help release the cake.

Over low heat, melt butter in a 9-inch cast iron skillet, thoroughly covering the surface. Remove the skillet from heat. Add brown sugar, mix with butter to dissolve, then spread to coat bottom of skillet. Sprinkle with chopped nuts. Arrange 7 pineapple slices in a single layer in the skillet (your 9-inch skillet should accommodate 7 slices without overlapping). Place a maraschino cherry in the center of each slice. Place whole walnut or pecans between the pineapple slices if desired. Set skillet aside until ready to use.

Place eggs and oil in a mixing bowl. Beat until well blended. Measure reserved pineapple juice and add enough water to make 1 cup of liquid. Add to eggs, beat 1 minute. Add cake mix, beat on low 30 seconds to blend, increase speed to medium-high and beat 2 minutes.

Gently pour cake batter evenly over pineapple slices, taking care not to disturb the arrangement of the rings. Bake cake for 35-40 minutes. Cool the cake in the skillet for no more than 10 minutes; run a thin knife between the edge of the cake and the skillet to help loosen, then invert it onto a serving plate.

Serve, sit back and enjoy the wonderful pineapple flavor!