11/21/13 ChefElla's Sage "Dressing" Biscuits

CHEFELLA'S SAGE "DRESSING" BISCUITS

With Thanksgiving coming up I know that everyone wants to make something special.  But making something special can be hard.  Not all of us cook special things everyday and so it makes us nervous when a special event comes up.  Lucky for you and me I have a special recipe.  Everyone will think that you really worked hard on these biscuits, but we will know that they just look that way.  These biscuits taste just like the dressing you serve with your turkey.  The fun part is that if you make enough biscuits to have leftovers after Thanksgiving, you can use them to make turkey biscuit sandwiches the next day.
ChefElla.

For this recipe you will need to use the oven.  If you are not allowed to use the oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a fork, a 2 inch round cutter, a knife, a cutting board, a large mixing bowl and small mixing bowl, cookie sheet and a whisk.

ChefElla's Sage "Dressing" Biscuits (This recipe will make 10-12 biscuits)

Ingredients:
2 Cups.         All Purpose Flour
2 1/2 tsp       Baking Powder

2 tsp             Sugar
1 1/4 tsp       Poultry Seasoning     

1 Tbl.            Celery Salt
2 tsp             Dried Parsley
1 tsp             Onion Powder
1/8 tsp         Garlic Powder
1/8 tsp          Black Pepper
1 tsp             Boullion Base, Turkey, Chicken, or Poultry Flavor
                      -I chose base over powder because I do not like to use products with MSG, and dried
                       boullion usually has MSG in it.
1 3/4 Cups.   Heavy Cream

3. Pre-heat your oven to 425F.

4. In your large mixing bowl add all of your ingredients except the Base and Heavy Cream.
5. Whisk slowly to blend all of the ingredients.
6. In your small bowl whisk your heavy cream and bouillon.
7. Make a well in the bottom of your flour mixture and pour in your liquid mixture.
8. Blend the mixture slowly with a fork until it turns into a ball and all of the flour is incorporated.  The
    mixture will look a little wet.

9. First clean and dry your countertop.  Dust countertop with flour.  Put biscuit mix on the flour.  Kneed
    the mixture one to two times and then flatten out into a 1 inch disc.  If the mixture sticks you can
    spread a little more flour.
10. Cut out out 2 inch rounds.  Spray cookie sheet with pan spray.  Place biscuits on your cookie sheet.
11. Take remaining dough and form into a disc again.  Cut out more biscuits.  Continue this process
      until all of the dough is gone.
      -Note: If you want to use a different shape cutter you can, but it might change the cooking time if
       the biscuits are larger or smaller.
12. Bake biscuit for 10 -12 minutes or until they just look golden on top.

Serve warm with butter.  The day after Thanksgiving break biscuits in half and top with your favorite sandwich ingredients.

Enjoy

- ChefElla

11/7/13 ChefElla's No-Cream Cream of Potato Soup

CHEFELLA'S NO-CREAM CREAM OF POTATO SOUP

It's cold!  It is so cold where I live that I even had to wear my snow pants at recess the other day.  It is cold when I get up, and cold when I go to school, and cold when I get home.  I wondered what could make me warmer, and lucky for me I had just the recipe.  I would make my no-cream cream of potato soup.  This way I could take something healthy with me for lunch, and I could keep warm too.  This is also a great recipe for anyone with allergies.  So keep warm and enjoy the soup.
ChefElla.

For this recipe you will need to use a knife, the mixer, and the stove.  If you are not allowed to use a knife, mixer or the stove by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, , a wooden spoon, a knife, a cutting board, a potato peeler, a small stock pot, a saute pan, a colander, and a whisk.

ChefElla's No-Cream Cream of Potato Soup(This recipe will make 4-6 servings)

Ingredients:
2 lbs.     Baking Potatoes
8 oz.      Cauliflower
              -You can use fresh or frozen Cauliflower.  If you use frozen you will need to pre-heat it in the
              microwave for 3-4 minutes.

1 ea.      Leek, Medium Sized (If you do not want to use leeks use 1/2 a cup of diced yellow onion.)
              -Directions for cutting the leek are in step 5.
3 Cups.  Vegetable Stock or Broth     

2 Tbl.     Olive Oil
1/4 tsp  Garlic Powder
1/4 tsp  Black Pepper
2 tsp     Kosher Salt

3. With your potato peeler, peel your potatoes.  Take your time.  Keep the hand holding the potato away
     from the peeler.  Rinse your potatoes and put them on your cutting board.  Throw the peels away in the
     trash.
4. Cut your potatoes into quarters and then into 1 inch chunks.  Put your potatoes in your pot.  Fill the pot
    with water until the potatoes are covered.  Put the pot on the stove and turn on high heat.  While the water     is getting hot prep your leek following the directions in step 5.  When the water begins to boil set your
    timer for 10 minutes.  After 10 minutes add your cauliflower.  Bring to a boil again and Cook the potatoes
    and cauliflower for another 5 minutes.  When done strain your potatoes and cauliflower through your
    colander in the sink.
5. While the potatoes are cooking cut up your leek.  Cut the leek one inch above the white part where the
    leek begins to turn green.  Throw the tough green end away.  Then cut off the root end.  Leeks can be
    very dirty so it is important to wash them.  Wash your leek and return to the cutting board.  Cut the leek in
    half lengthwise (the long way).  Take one half of the leek and cut lenghwise again.  Holding the quartered
    leek together, flat side down, cut into thin half moon strips (The strips will actually be quarter moon strips.)
    When done cut the other leek in half and cut into strips.
6.  Pre-heat your saute pan on high.  Add your olive oil and leeks.  Turn the pan down to low and cook for
     5 minutes stir occasionally so that the leek gets soft but does not burn.
7. Add your potatoes, cooked leeks, kosher salt, pepper, and garlic powder to your mixing bowl.  Add one
   cup of vegetable stock and turn the mixer on speed 1.  Mix until all of the lumps are gone.
  -NOTE:  If you quit now the mixture in the bowl will be wonderful mashed potatoes, and you are done.
   To finish the soup follow the rest of the directions.

8. Return the mixture to the stock pot, return it to the stove and heat on medium heat.

9. Add the remaining vegetable stock and mix with your whisk until smooth. When the soup comes to a
    simmer it is done. 

Top your soup with cheese, croutons, crackers, or toasted bacon and enjoy.

- ChefElla

10/28/13 ChefElla's Granny's Ghoul-ash

CHEFELLA'S GRANNY'S GHOUL-ASH

Halloween always seems so busy.  We hurry home from school, hurry to get our homework done, hurry to get our costumes on, and then hurry to get home and eat dinner.   It seems like there are so many busy nights like this that we end up eating something not so good for us for dinner.  Luckily my Granny taught me how to make goulash.  Now my Granny does not like Halloween, but she does like me to eat good food, and while this recipe is not a traditional goulash it is just as good.  This recipe is really easy to make and also good out of the refrigerator the next day.  So give it a try and enjoy your Ghoul-ash.
Happy Halloween, ChefElla.

For this recipe you will need to use a knife and the stove.  If you are not allowed to use a knife or the stove by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons, a knife, a cutting board, a large stock pot, a colander
    and a heat proof spoon.

ChefElla's Granny's Ghoul-ash (This recipe will make 6-8 servings)

Ingredients:
1 Box      Whole Wheat Elbow Noodles (16oz)
1 Lb.       Ground Beef 85/15

1/2 ea     Small White Onion, Small Diced
2 Cup      Corn, Frozen     

1 Can      Condensed Tomato Soup (Family Size 26oz)
1 Can      Condensed Tomato Soup (Single Size 11oz)
1/4 tsp   Garlic Powder
2 tsp       Salt
2 Tbl       Olive Oil

3. Fill your pot with water and bring to a boil.  Cook noodles following directions on the box.
4. Drain the noodles, but do not rinse them.  Return your pot to the stove and turn heat on medium
    high.
5. When the pan is hot add the Olive Oil.  Add small diced onions and cook for 3 minutes.  Stir
    occasionally so that the onions do not burn.
6. Add ground beef to the onions and mash and break up the meat as it cooks.  When the meat is no
    longer pink it is done.

7. Add spices and corn.  Open both cans of soup and add them to the beef.  Do not add any extra
    water to the beef mixture.

8. Add noodles and mix all the ingredients together.

9. Bring the mixture to a simmer and it is done.

Top your Ghoul-ash with cheese, onions, hot sauce, chips or whatever else you can think of.  

Enjoy and Happy Trick or Treating.

- ChefElla

10/20/13 Sloppy ChefElla's

SLOPPY CHEFELLA'S

At school this week they served Sloppy Joe's for lunch.  After watching my friends eat their lunch I can understand why they call them sloppy.  The meat came out of their sandwich and went all over their hands, their plates, and the table.  I think that sloppy joe's are a dish best served with a lot of napkins.  Besides being messy the Sloppy Joe's looked so good.  My friends let me try some and I while they were good, they were also very sweet.  I asked my parents what was in Sloppy Joe's that make them so sweet.  The answer was sugar.  I agree that sugar tastes good, but I wanted a sloppy joe that tasted good, was good for me, and was not full of sugar.  After a few tests I came up with my own Sloppy Joe, and while I was able to make the Sloppy Joe's less sugary, I could not make them less messy.  So give them a try and enjoy your Sloppy ChefElla's

For this recipe you will need to use a knife, the stove, and a blender or food processor.  If you are not allowed to use a knife, stove or blender by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons, a large mixing bowl, a knife, a cutting board, a large non-stick sauté pan, a rubber spatula, and a strainer.

Sloppy ChefElla's (This recipe will make 4-6 sandwiches)

Ingredients:
1 Lb.       Turkey Meat, Ground

3 ea         Tomatoes, Rough Chopped
                -Medium sized tomatoes.  You can use vine ripe or hot house tomatoes.
8oz.         White Mushrooms, Sliced

2 tsp        Salt
1/4 tsp    Onion Powder
1/4 tsp    Garlic Powder
1 tsp        Brown Sugar
1/2 tsp    Worchestershire Sauce
2 Tbl        Extra Virgin Olive Oil

3. Heat sauté pan over high heat.
4. Add ground turkey to pan and mash and break up the meat as it cooks.  When the meat is no longer
    pink it is done.

5. Put strainer over your large bowl and drain the meat in the strainer.  Do not throw away the
    drippings (the liquid from the cooked turkey).

6. Rough chop your tomatoes.  Return the sauté  pan to the stove and heat on medium.

7. Add olive oil to the pan, add mushrooms, and sauté for 5 minutes.  Add tomatoes and liquid from
    sautéed turkey and simmer for 5 more minutes.

8. Put mixture into blender and add salt, onion and garlic powder, brown sugar and Worchestershire
    sauce.  Puree mixture until it is smooth.

9. Return meat and sauce to the sauté pan.  Heat on medium and bring to a simmer.  Turn off heat
    because your Sloppy ChefElla's are done.

Your Sloppy ChefElla's will not be red but more of a pink color.  This is because most Sloppy Joe's are made with ketchup and one of the biggest ingredients in ketchup is sugar.  Serve your Sloppy ChefElla's on a bun with pickles, mustard, cheese or whatever other toppings you like.  

Enjoy

- ChefElla

9/23/13 ChefElla's Mini Cheeseburger Meatballs

CHEFELLA'S MINI CHEESEBURGER MEATBALLS

There is a restaurant where I live, and I heard that all they serve is meatballs.  That made me think, if I had a meatball restaurant what kind would I make?  The only meatballs I had ever seen were the meatballs I ate in my spaghetti.  What other kind of meatballs could there be?  My mom helped me look at the menu for the restaurant and it turns out there are all sorts of meatballs.  There were so many meatballs, that there were even vegetable meatballs, although they really aren't called meatballs.  After looking at the menu I decided that I would like a cheeseburger meatball.  I tried a few other kinds of meatballs, Swedish Meatballs, Sweet and Sour Meatballs, Chicken Meatballs, Turkey Meatballs, Spicy Meatballs, and a few others, but I like cheeseburgers, so it sounded fun to make a cheeseburger meatball.  After you try this recipe you can make up your own meatball using your favorite ingredients.

For this recipe you will need to use a knife and the oven.  If you are not allowed to use a knife or the oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a cookie sheet, a large mixing bowl, a knife, aluminum foil, a small scooper and a cutting board.

Mini Cheeseburger Meatballs (This recipe will make about 15-20 small meatballs)

Ingredients:
1 Lb.       Hamburger Meat 80/20
               -80/20 means that for every one pound of meat that a little over three quarters of the mix is
                meat and the rest is fat.  Remember a little fat is ok, but when you eat a lot of fat and sugar it
                can be really bad for you.  If you would like less fat in your meatball you can choose 90/10
                meat or another meat like turkey or chicken.

3-4oz.      Cheddar Cheese, Medium Diced
                Cut the cheddar cheese into squares about 1/4 inch by 1/4 inch.  A little bigger or smaller will
                still be o.k.

1 tsp         Salt
1/4 tsp      Black Pepper
1/4 tsp      Garlic Powder
1 ea          Egg

(Pre-Heat your oven to 425F.)

3. Line a cookie sheet with aluminum foil and spray it with pan spray.
4. Crack the egg into your bowl.  Mix the egg with the salt, pepper and garlic powder.

5. Add the hamburger and blend the mixture with your hands.  Squeeze all of the ingredients together.

6. When the ingredients are mixed it will be time to make your meatballs.

7. With your small scoop, scoop out your meatballs.  Each meatball should be about 1oz.  If you make
    bigger or smaller meatballs it is ok, you will just need to adjust your cooking time.

8. After all of your meatballs are made take one and pull it in half.  Put a piece of cheese in the center,
    and mold the meatball around it.  Roll the meatball in your hands until it looks like a ball again.

9. Put the finished meatball on the pan and then finish the rest.

10. When all of the meatballs are finished wash your hands really well with soap and water.  Put the
       pan in the oven and bake for 12-15 minutes.  Don't worry if some of the cheese comes
       out when you cook them, they will still taste like cheeseburgers.
      -Note:  If you make bigger or smaller meatballs they make take a minute or two more or less to
       cook.

These meatballs would be a great addition to your macaroni and cheese, served with fries or chips, or turned into a cheeseburger meatball submarine sandwich.  Remember the next time you make your meatballs you can change or add ingredients to make them your favorite.  Try bacon, blue cheese, peppers, onions, parmesan, or whatever else you can think of.

Enjoy

- ChefElla

8/11/13 ChefElla's Shrimp Salad San Diego

CHEFELLA'S SHRIMP SALAD SAN DIEGO

It is fun to go new places and try new things.  Recently my family and I visited San Diego, California.  We played on the beach, swam in the ocean, built sand castles and tried some new food. On our last night of vacation we tried a restaurant right on the beach.  It was beautiful.  The sun was setting and there was a nice breeze.  My little sister likes plain shrimp and the closest dish they had at the restaurant was a shrimp cocktail.  When the dish arrived, my sister was not happy because the shrimp came in a red sauce with vegetables, more like a salad.  My parents explained that in Southern California the food people eat is influenced by Mexico, because it is close, the ocean, because it is easy to get fresh seafood, and American traditions because many people in California are from other parts of the country.
I tried the sauce and I liked it even though my little sister did not.  This is my quick and easy version of the shrimp salad we tried that night.

For this recipe you will need to use a knife.  If you are not allowed to use a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a rubber spatula, a large mixing bowl, a grater, a knife and a cutting board.

Shrimp Salad

Ingredients: (This recipe will make 4-6 servings.
1 Lb.       Shrimp 60-70 count, cooked, and peeled.
                  -60-70 count means how many pieces of shrimp will be in 1 pound.  For example if you
                   had 10 count shrimp you would get 10 pieces of shrimp in a 1 pound bag.

2/3 Cup   Cocktail Sauce   

1 1/3Cup  Fresh Salsa, or Pico de Gallo
                  -Pico de Gallo is a fresh uncooked salsa, usually containing tomatoes, onions, and peppers.
1/2 Cup    Green Pepper, small diced
2 2/3 Cup Jicama, Grated (12oz)
                  -You can buy jicama at your local supermarket.  There are two kinds whole and cleaned.
                    Jicama are large so I would recommend buying cleaned jicama from the produce section.
                    If you purchase a whole Jicama you will need to remove the skin and then cut it up before
                    you grate it.  Jicama has a fresh and almost sweet flavor and is good by itself with
                   vegetable dip.
1 Head     Bibb Lettuce, this can also be known as green leaf or boston.
4-6 Each  Hogie Rolls.  Hogie rolls look like hot dog buns only bigger.
Optional: 2 Avocados

3. Add cocktail sauce and salsa to your mixing bowl.

4. Shred Jicama, dice green peppers and add to your bowl.

5. Add shrimp and mix well.  Look surprised because you are all done.

6. Line your hogie buns with lettuce and fill with your shrimp salad.

7. As a nice addition you can top your sandwich with sliced avocado.

-This is a great quick recipe for any summer night.  Keep cold and serve with chips, salads, and something cool to drink.

Enjoy

- ChefElla

6/11/13 ChefElla's Pulled Pork Sandwich with Broccoli Slaw

CHEFELLA'S PULLED PORK SANDWICH WITH BROCCOLI SLAW.

It is finally warm, school is out, and I have plenty of time to play and cook.  When it gets warm out, I change how I cook, and oven is definite no, no.  The oven warms up the whole house and cooking in a hot kitchen on a hot day is just no fun.  My Dad is a good sport.  He would cook on the grill every night for us, but I do not want to stop cooking just because it is summer, so I help by using some of my own recipes for a summer dinner.  BBQ pulled pork, chicken or beef can take many, many hours to cook properly and that is why people usually go to a restaurant to eat it.  BBQ and braising are types of cooking that people use to make tough pieces of meat tender and tasty.  While my pulled pork does take a few hours to cook it does not take a lot of time to make, and it is great for a backyard picnic.  If you do not eat pork you can substitute beef or chicken in this recipe.  So give Dad the night off and enjoy.

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups, a rubber spatula, a small bowl, a large mixing bowl, a stand mixer with a paddle, a small whisk, a sauce pan, a knife and a cutting board.

Pulled Pork

Ingredients: (This recipe will make 8 servings.)

2 Lbs.    Boneless Pork Butt, Shoulder, or Stewing Meat.

1 Btl      BBQ Sauce 15-20oz.  

                -You can use whatever your favorite kind of BBQ sauce is your favorite.  If you do not

                  have a favorite kind of sauce I would recommend starting with a red or brown BBQ

                  sauce like a Kansas City style.  

1/2         Medium Red Onion, minced.
                -Minced is when you cut something into a small dice and then you chop down so that it is
                 in really small pieces.
8 each    Hamburger Buns or 16 slices of Texas Toast.
(Optional)  1 Cup Fresh Pineapple, Small Diced.  If you like sweet BBQ you can add pineapple.

3. Cut pork into 2 inch chunks.  Add pork to your sauce pan and mix with diced pineapple, minced
    onion and BBQ sauce.

4. Put pork on the stove and cook on medium / low heat.  Check the pork after 20 minutes.  The pork
    should simmer slowly, meaning you should see some bubbles coming up regularly.  If it is boiling, or
    rapidly simmering turn the heat down.  Cover and simmer for 2 hours.

5. After two hours turn off the stove, uncover the pork and let it sit for 15 minutes.

6. Pour BBQ pork into your stand mixing bowl.  Using the paddle attachment, turn your mixer onto
    speed one.  When the pork is shredded it is done.  Do not put the mixer on a higher speed.  If you do,
    you will be cleaning BBQ sauce off of everything in your kitchen for days.
    -Traditional pulled meats are shredded by using two forks to pull the meat apart.  This takes a lot of
      time, but if you want, you can try the two forks method.

7. Return the pulled pork to your sauce pan and when ready serve on texas toast (thick toasted bread) or
    a bun.

Broccoli Slaw

Ingredients: (This recipe will make 8-12 servings.)

12 oz.      Broccoli Slaw Mix

                -If you do not like broccoli slaw or cannot find it you can use 16 oz. of cole slaw mix.

1 each     Medium Red Pepper, Julienned

                -First, wash the pepper.  Second, cut off the top and bottom of the pepper and remove the ribs
                 and seeds.  Finally, cut the red pepper into thin strips.

1/2          Medium Red Onion, Julienned

                 -To julienne an onion, cut off the root and plant ends of the onion.  Place the onion on one of

                  the flat sides and then cut in half.  Remove the paper skin of the onion.  Place the onion with

                  its new flat side down.  It should look like a half moon on your cutting board.  Cut the onion

                  into thin strips by following the lines on the back of the onion.  If you cut the onion by

                  following the half moon side you will end up with onion half moons.  

Coleslaw Dressing

1 Tbl.     Apple Cider Vinegar

1 Tbl.     Sugar

1/ 2 tsp   Garlic Powder

1 tsp       Celery Salt

1 tsp       Salt

1 tsp       Black Pepper

1/2 Cup  Mayonnaise

                 -I use canola or olive oil mayonnaise because it has less calories then regular mayonnaise
                  and it tastes just as good.

8. In a large mixing bowl mix Broccoli Slaw, Red Pepper and Onion.

9. In a small mixing bowl mix add vinegar and spices.  Mix well until ingredients turn into a paste.

10. Add mayonnaise and mix until all the ingredients are blended.
      -If you use Miracle Whip or salad spread you can omit the sugar and vinegar.  Miracle Whip and
       salad spread already have vinegar and sugar in them.

11. If you like your coleslaw dry then use half of the dressing.  If not then add all of the dressing and
      mix well.

-Many people top their pulled pork with coleslaw.  It adds so many flavors to your sandwich and it is really good.  If you do not like your sandwich with coleslaw you can eat it separately.  You can also top your sandwich with cheese or extra BBQ sauce.  However you eat your BBQ enjoy your picnic and have a happy summer!!!

Enjoy

- ChefElla