Gonna Want Seconds http://www.gonnawantseconds.com Sun, 26 Jul 2015 18:35:25 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Pina Colada Sheet Cake http://www.gonnawantseconds.com/2015/07/pina-colada-sheet-cake/ http://www.gonnawantseconds.com/2015/07/pina-colada-sheet-cake/#comments Thu, 23 Jul 2015 23:30:39 +0000 http://www.gonnawantseconds.com/?p=10112 Pina Colada Sheet Cake! A cake flavored with pineapple, coconut and dark rum? Yes pleeeeeeze!!!! This recipe was given to me by my darling friend Mary! It has been passed around and shared through neighbors and friend for at least a decade. It’s one of those recipes that is worth its weight in gold. Why you … Continue reading

The post Pina Colada Sheet Cake appeared first on Gonna Want Seconds.

]]>
Pina Colada Sheet Cake!
A cake flavored with pineapple, coconut and dark rum?
Yes pleeeeeeze!!!!

Pina-Colada-Sheet-Cake
This recipe was given to me by my darling friend Mary!
It has been passed around and shared through neighbors and friend for at least a decade.
It’s one of those recipes that is worth its weight in gold.
Why you ask…….
It’s super, super easy-peasy to put together.
Moist beyond belief, tender, filled with luscious fruit and coconut.
Each fork full is literally like an amazing flavor explosion in your mouth!
Seriously, no exaggeration!
And it’s all done with a doctored up cake mix!
Whoda thunk it????
Pina-Colada-Sheet-Cake

Pina Colada Sheet Cake

Recipe Notes: 

The cake mix is like an ingredient in this recipe.
Do not follow the instructions on the box or add the ingredient that the box calls for.
Make sure you don’t drain the crushed pineapple.
Just dump the whole can, fruit and all the juice, in the bowl.
You can make this cake with rum, rum extract or without any rum flavor at all.
If for some reason you don’t care for the flavor of rum, or simply don’t have any on hand, believe me, this cake will still be crazy delicious without it!
If you like the flavors of extracts you can use rum extract in the cake and a bit in the frosting.
I find that some people object to the flavors of extracts.
If you are in this camp, using rum is an easy choice.
You can add 1-2 tablespoons to the cake batter, then brush a mixture if 1 tablespoon of rum mixed with 1 tablespoon water on the still warm cake, and put a 1 tablespoon in the frosting.
It depends on how much you want to spike the flavor of the cake!
My preference it to add 2 tablespoons of dark rum to the batter and then brush the top with 1 tablespoon of dark rum mixed with  1 tablespoon of water.
For me, that’s just the right amount of rum.
I bake this cake in a 9X13 inch Pyrex baking dish  and it’s perfectly done in 30 minutes in my oven.
Pina-Colada-Sheet-Cake

The post Pina Colada Sheet Cake appeared first on Gonna Want Seconds.

]]>
http://www.gonnawantseconds.com/2015/07/pina-colada-sheet-cake/feed/ 2
Lemon Brownies http://www.gonnawantseconds.com/2015/07/lemon-brownies/ http://www.gonnawantseconds.com/2015/07/lemon-brownies/#comments Mon, 20 Jul 2015 17:49:43 +0000 http://www.gonnawantseconds.com/?p=10065 Have you ever had Lemon Brownies???? AKA, Lemonies, or Lemon Fudgies. AKA, my latest foodie crush? Well, if you haven’t tried them yet, maybe I can tempt you….. Are you a lemon lover? Well, have I got a bar for you! Obviously, as you can see from the photos, these brownies are sans chocolate. They’re referred to … Continue reading

The post Lemon Brownies appeared first on Gonna Want Seconds.

]]>
Have you ever had Lemon Brownies????

AKA, Lemonies, or Lemon Fudgies.

AKA, my latest foodie crush?

Lemon-Brownies

Well, if you haven’t tried them yet, maybe I can tempt you…..

Are you a lemon lover?

Well, have I got a bar for you!

Obviously, as you can see from the photos, these brownies are sans chocolate.

They’re referred to as a brownie because of their texture, not their flavor.

But, let me tell ya, the fresh lemon flavor is amazing…..really AMAZING!!!!!!!!

Like a good chocolate brownie, these bars are dense, fudgy, and moist.

The flavor is like the best bite you’ve ever had of sweet, fresh, bursting, intense lemon yumminess.

Seriously, I’ve never had anything taste so wonderfully and intensely lemony.

These bars are like taking an express elevator straight up to Lemon Heaven!!!

While some lemon confections rely on using lemon extract to deliver that delicious lemon punch, these bars do not.

No, the flavor here is all au naturel, my friends.

Lots of fresh lemon zest and fresh lemon juice.

Lemon-Brownies

Lemon Brownies

Recipe Notes:

Only fresh lemon juice will work for this recipe.

Trust me….it has to be fresh lemon, not that nasty plastic lemon junk.

Anyway, you of course need the fresh lemons, to get the fresh zest.

Using a Microplaner makes the job quick and easy.

Don’t skimp on the zest, it’s the major flavor contributor.

It’s all the fresh lemon zest that packs the major lemon ‘flavor punch’ and really makes these amazing.

The zest of any citrus contains essential oils that concentrate flavor.

The flavor is, of course, present in the juice of the fruit, simply not in as concentrated of a form.

This recipe capitalizes on that and uses a generous amount of lemon zest along with a more minor amount of lemon juice.

I used 3 1/2 lemons to get the full 2 tablespoons of zest called for in the recipe.

To measure out the 2 tablespoons slightly tap the zest down with your finger to make sure the tablespoon is full.

Don’t pack it down like brown sugar, just a gentle tap, so the zest fills out the spoon and removes any voids.

I, of course, had extra lemons beyond what I needed for the lemon juice in this recipe, so my whole family has been enjoying lemon water served with every meal! ~LOL~

Lemon-Brownies

The glaze on these Lemon Brownies is wonderful and lemony, too.

Remember to cool the brownies completely before you pour the glaze on.

If the brownies are too warm, the glaze will melt and just run off the edges of the brownies down into the pan.

Let me tell ya, that would be a total waste cuz this glaze is yummmmy.

I used my hand held electric mixer to make the glaze.

I like to keep it as thick as possible.

Mixing it by hand is far too much of a chore for me.

Fell free to hand mix it if you need a good arm workout.

To keep the glaze thick, I added 1 1/2 tablespoons of lemon juice to the powdered sugar and mixed it well.

Then I add more lemon juice, one teaspoon at a time, until the glaze was thick but spreadable.

I poured it in the center of the completely cooled brownies, then I used my small offset spatula to spread it evenly over the top.

This little spatula is one of my favorite kitchen tools.

I use it for almost everything and it cost’s less than 4 bucks!

Works like a charm.

Look at how thick and gorgeous that glaze is on the cut brownies!

Lemon-Brownies

If you read through the ingredients list for this recipe, you will notice that it does not call for baking powder or baking soda.

This is not a mistake or an error of omission.

These brownies bake up to be fairly close to the same thickness as raw, uncooked batter or just a smidge thicker

The recipe calls for the batter to be beaten on medium with a stand up electric mixer for a full 2 minutes.

This does add a little bit of volume to the finished dish and makes the batter lusciously creamy.

Don’t skip this step!

I use my Nonstick 8X8 Baking Pan to bake these brownies.

I like to make an aluminum sling for the pan for easy removal once the brownies are baked.

To do this, all you need to do, is line the pan with aluminum foil, overhanging two opposing sides with an extra 2 inches of foil.

The overhang doubles as handles for easy lift out.

With the sling, I don’t need to worry about the Lemon Brownies sticking if I keep them in the pan long after they’re cooled and glazed.

They’re easy to pop out of the pan in one piece and cut into individual bars without marring the nonstick pan.

If you want to skip this step, go ahead and just grease and flour your baking pan.

I baked mine for 20 minutes, until the edges just started to get slightly golden.

Don’t overbake the brownies, or like any brownie, they will be dry.

Like many other brownies and bar cookie recipes, I like these bars a lot more the day after they’re baked.

I find that the texture improves significantly, and the Lemon Brownies are more moist the second day.

The wonderful, intense, natural, lemony flavor seems to mellow and intensify all at the same time!

Source: Rita Recipes

 

 

The post Lemon Brownies appeared first on Gonna Want Seconds.

]]>
http://www.gonnawantseconds.com/2015/07/lemon-brownies/feed/ 4
Portillo’s Chopped Salad http://www.gonnawantseconds.com/2015/07/portillos-chopped-salad/ http://www.gonnawantseconds.com/2015/07/portillos-chopped-salad/#comments Tue, 14 Jul 2015 21:23:31 +0000 http://www.gonnawantseconds.com/?p=9981 Portillo’s Chopped Salad! A copycat recipe of the delicious salad served at Portillo’s restaurants. Have you ever been to Portillo’s? Well, if you haven’t, let me introduce you. Portillo’s is a famous Chicago area fast food restaurant that’s been feeding and making people happy since 1963. They serve hot dogs, burgers, sandwiches, and of course, … Continue reading

The post Portillo’s Chopped Salad appeared first on Gonna Want Seconds.

]]>
Portillo’s Chopped Salad!

A copycat recipe of the delicious salad served at Portillo’s restaurants.

Portillo's-Chopped-Salad

Have you ever been to Portillo’s?

Well, if you haven’t, let me introduce you.

Portillo’s is a famous Chicago area fast food restaurant that’s been feeding and making people happy since 1963.

They serve hot dogs, burgers, sandwiches, and of course, this wonderful salad.

I read somewhere that this salad is the most popular item on the menu, and if you try it, you’ll quickly understand why!
Portillo's-Chopped-Salad-Recipe

This wonderful salad is like a cross between a really good, loaded with goodies, chopped salad and a great pasta salad.

All in one!

No need to choose which you prefer, with Portillo’s Chopped Salad you get them both in one divine forkful.

Two types of lettuce, red cabbage, tomatoes, onions, bacon, chicken, pasta and bacon!!!!

That’s one heck of an ingredient list all mixed together, I tell ya my friends!

The great news is it’s a snap to customize the recipe, when you make it at home, to suit your own personal taste.

Like feta instead of blue cheese. Switch ’em.

Want more protein, throw in more chicken.

Want a lower calorie version, use turkey bacon, low fat cheese and maybe some whole wheat pasta.

The point is, if it’s homemade, this salad is extremely versital and easy to tailor to your family’s tastes.

Oh, did I mention the dressing????

I believe originally, this copycat recipe for this sweet Italian dressing, was published in the Chicago Sun Times.

Now I must say, the dressing that this recipe makes doesn’t look like the dressing from Portillo’s restaurant.

Portillo’s dressing is white in color and possibly a little thicker.

Really the differences seem pretty dang small in my estimation.

The overall taste of this salad and the dressing on the whole, is a wonderful copycat version of the original recipe.

Portillo's-Chopped-Salad

This is a great dish to make when you don’t want to heat up your house by turning on the oven.

Cook some bacon up in the morning and stick it in the fridge.

It’ll be ready to chop up when you want to have dinner in your nice cool house :)

You can use grilled chicken, a store bought rotisserie chicken, or leftover chicken from another meal.

Personally, I love using a rotisserie chicken in this recipe.

The flavors are great and it makes getting dinner out on the table so much easier!

Occasionally, when I make this recipe I substitute the chicken with leftover grilled steak from the night before.

That combination of steak and the rest of the salad ingredients is really amazing.

No surprise the steak version is my hubby’s favorite way for me to prepare this salad.

I simply have to convince the big ole carnivore not to eat all the steak we grill the night before!

Easier said than done~LOL!

Portillo's-Chopped-Salad

Portillo’s Chopped Salad

Recipe Notes:

  • When I make this recipe I like to double the salad dressing ingredients.

The dressing is really easy to make and it’s wonderful to have on hand to use throughout the week.

It’s also helpful to have the increased quantity, because  a lot of times I add extra things, like chopped up leftover veggies, to the salad.

It’s an easy way to sneak a few more veggies in the family diet.

Even my pickiest eaters don’t notice the cooked broccoli if I chop it fairly small, when it’s mixed in with all the other amazing ingredients in this salad.

So needless to say, it’s good to make sure I have plenty of dressing.

Also, I want to let you know that Portillo’s sells it’s dressing, so if you’re lucky enough to live near a Portillo’s that’s always a real easy option!

  • The salad itself is easy to double or even triple if you need to feed a large group.

When I serve this to a large group, I dress the salad with the suggested amount of dressing then serve extra on the side.

You’d be surprised how often people want a little more salad dressing.

For large groups I serve this in my Grandmas gorgeous cut glass punch bowl.

It’s the perfect size when this recipe is tripled!

If I’m making this for dinner for just hubby and me, I cut the recipe in half.

A half recipe feeds us both generously with a little left over for a midnight snack!

  • I try to make the dressing ahead of time, so I can toss the cooked and well drained pasta with a bit of the dressing.

The pasta has a little more time to  absorb more of the dressing than it otherwise would and it really adds a good deal of extra flavor to the finished salad.

  • Let’s talk about the blue cheese.

The easiest way to crumble it is to place the chunk of cheese on a plate and break it apart with a fork.

I put the crumbled cheese on a small plate and stick it in the freezer for about 5-7 minutes before I’m ready to toss the salad.

This little step helps to firm up the cheese so it doesn’t break up too much when you add it to the salad.

I also toss the salad a few times before adding the blue cheese, then I add it in, and toss just until the cheese is evenly distributed.

  • Cutting the lettuce.

I cut the Iceberg lettuce like I would chop an onion. I cut the head in half down through the stem.

Then I lay one half on the flat side and cut all the way through the long way, then all the way through the width way.

You end up with little squares.

For the Romaine lettuce, I stack the leaves up about 4-5 at a time and then cut through the stack all the way through the layers down the long way, then all the way through the layers down the width way.

Fortunately, at my local grocery store, I can buy shredded red cabbage.

All I have to do with the cabbage, is to run my knife through it and chop it up!

Serves 10

Source-Food.com

The post Portillo’s Chopped Salad appeared first on Gonna Want Seconds.

]]>
http://www.gonnawantseconds.com/2015/07/portillos-chopped-salad/feed/ 4
Cheesy Baked Tomatoes http://www.gonnawantseconds.com/2015/07/cheesy-baked-tomatoes/ http://www.gonnawantseconds.com/2015/07/cheesy-baked-tomatoes/#comments Thu, 09 Jul 2015 20:50:30 +0000 http://www.gonnawantseconds.com/?p=9918 Cheesy Baked Tomatoes! The perfect summer side dish.   These tomatoes are amazingly delicious! Quick and easy to make, they’re the perfect side dish for just about any meal. Or, do you need a quick appetizer or first course, these tomatoes are your answer, my friend   If you’re cutting calories, and let’s face it, at this … Continue reading

The post Cheesy Baked Tomatoes appeared first on Gonna Want Seconds.

]]>
Cheesy Baked Tomatoes!

The perfect summer side dish.

 

Cheesy-Baked-Tomatoes

These tomatoes are amazingly delicious!

Quick and easy to make, they’re the perfect side dish for just about any meal.

Or, do you need a quick appetizer or first course, these tomatoes are your answer, my friend :)

 

Cheesy-Baked-Tomatoes

If you’re cutting calories, and let’s face it, at this time of the year who isn’t watching their calories, this recipe works perfectly.

Just cut back or omit the olive oil.

Flavor-Flavor-Flavor!!!

That’s what this recipe offers and totally delivers.

If you don’t have fresh rosemary on hand, you can substitute fresh basil, thyme, marjoram or parley very nicely.

Prefer to use dried herbs, no problem!

Add 1 1/2 teaspoon of dried Italian seasoning to the olive oil or dried oregano or basil and omit the fresh herbs all together.

Want to change up the cheese.

Mozzarella or Fontina would work very well.

How about Blue or maybe Feta?

Something completely different?

How about using some fresh thyme and topping the tomatoes with Sharp Cheddar????

The only limit to the cheese you use on these tomatoes is how high you can stack it on the tomato halves!

Speaking of balancing, the tomato halves can sometimes be a little difficult.

If you have a really wonky half, with a sloping face, simply flip the tomato over and cut a small, flat slice off of the rounded side of the tomato to even things out a bit.

I only do this with tomatoes that are so sloped that the cheese would slide off when it melts.

Cheesy-Baked-Tomatoes

 

How high can you stack your cheese?????

Cheesy-Baked-Tomatoes

Cheesy Baked Tomatoes

Recipe Notes:

This recipe really couldn’t be any easier.

Cut the tomatoes in half, mix the garlic and oil, spoon a little over the tomatoes, sprinkle with salt, pepper and some herbs, top with cheese, bake and VIOLA! 

The main reason I use olive oil in this recipe, is obviously for the flavor it adds, but it also helps to break up the garlic after it’s minced or put through a garlic press.

Without using the olive oil, the garlic just kind of clumps together, and it’s hard to divide it up and spread it evenly over the individual tomatoes.

So, if you’re trying to cut calories in this recipe, you can easily use less oil, and still achieve the effect of separating the pieces of garlic.

Start with just a teaspoon or so and stir it in with the garlic to separate the individual pieces.

Add more as needed or wanted for flavor.

Source: Adapted From Cooking Classy

The post Cheesy Baked Tomatoes appeared first on Gonna Want Seconds.

]]>
http://www.gonnawantseconds.com/2015/07/cheesy-baked-tomatoes/feed/ 0
Brown Sugar Crock Pot Chicken http://www.gonnawantseconds.com/2015/07/brown-sugar-crock-pot-chicken/ http://www.gonnawantseconds.com/2015/07/brown-sugar-crock-pot-chicken/#comments Tue, 07 Jul 2015 21:10:13 +0000 http://www.gonnawantseconds.com/?p=9867 Brown Sugar Crock Pot Chicken is one of those crock pot recipes that is super delicious, family friendly, and super easy to make! This is one of those wonderful crock pot recipes that has little to no prep. No need to brown the chicken or even chop a bunch of veggies! Essentially, you place the … Continue reading

The post Brown Sugar Crock Pot Chicken appeared first on Gonna Want Seconds.

]]>
Brown Sugar Crock Pot Chicken is one of those crock pot recipes that is super delicious, family friendly, and super easy to make!

Brown Sugar Crock Pot Chicken

This is one of those wonderful crock pot recipes that has little to no prep.

No need to brown the chicken or even chop a bunch of veggies!

Essentially, you place the chicken in the slow cooker, mix the seasonings and then sprinkle them on, mix the sauce ingredients together and pour it over.

The chicken cooks slowly in a crock pot, for 4-6 hours,  making it moist and tender.

When the chicken is ready, its wonderfully fork tender.

This is my “Go To Crock Pot”.
Honestly, regardless of the season, I’m cooking in this baby on a weekly basis!

Winter, Spring, Summer of Fall!

I’ve got something cooking in my crock.

I love the large oval shape because it  works well with whatever I’m cooking.

The crock is removable so it’s easy-peasy to clean.

The clips on the top are not used during the cooking time, but rather, are used to secure the lid to the crock for travelling~~Brilliant!!

The sauce is made with just a few pantry staples, then thicken right before serving, in a saucepan with a bit of cornstarch.

You can use skin on or skinless chicken thighs.

When this recipe is made with skin on thighs, the sauce is even better because some of the fat from the skin melts into the sauce.

I make it, and enjoy it, both ways.

Since it’s the summer “bathing suit season”, today I made this with skinless thigh.

It’s a little more figure friendly that way :)

Brown Sugar Crock Pot Chicken

Remember to allot a little time before you serve this to thicken the sauce!

When the chicken has finished cooking in the crock pot, the sauce is watery.

Just remove the chicken to a plate and cover it with aluminum foil.

Use a large ladle to transfer most of the sauce into a sauce pan.

Add a mixture of cornstarch and water, heat it up, boil until it’s nice and thick, then pour it back in the crock pot.

Stir or whisk together the thickened sauce with any sauce than might have escaped the ladling process.

Add the chicken back to the crock pot and flip it over to coat it nicely with the sauce.

Now get ready to enjoy some darn good sweet and tender chicken!

I like to serve this with brown or white rice and a simple vegetable.

The tender chicken covered with the sweet brown sugar sauce is the star here.

Everything else takes a back seat and has a supporting role!

Source: Adapted From Deep South Dish

The post Brown Sugar Crock Pot Chicken appeared first on Gonna Want Seconds.

]]>
http://www.gonnawantseconds.com/2015/07/brown-sugar-crock-pot-chicken/feed/ 10
Peach Pound Cake http://www.gonnawantseconds.com/2015/07/peach-pound-cake/ http://www.gonnawantseconds.com/2015/07/peach-pound-cake/#comments Thu, 02 Jul 2015 05:08:28 +0000 http://www.gonnawantseconds.com/?p=9931 Oh, this Peach Pound Cake….. Classic, perfect pound cake, enhanced with sour cream to give it an incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches! Yes, this cake delivers ALL of it!!! Just look at the tender, buttery crumb in the photo above. Each slice has its own unique peach mosaic. The gorgeous golden … Continue reading

The post Peach Pound Cake appeared first on Gonna Want Seconds.

]]>
Oh, this Peach Pound Cake…..

Classic, perfect pound cake, enhanced with sour cream to give it an incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches!

Yes, this cake delivers ALL of it!!!
Peach-Pound-Cake

Just look at the tender, buttery crumb in the photo above.

Each slice has its own unique peach mosaic.

The gorgeous golden color that only a delicious  butter pound cake can deliver!

This cake is as easy to make as any classical standard pound cake is, except, first you need to simply chop up some ripe peaches.

 

Peach-Pound-Cake

Peach Pound Cake

Recipe Notes:

The recipe is a fairly standard version of a classic pound cake.

The only thing that makes the execution of this recipe a little more complex is that you don’t want to under bake it at all.

For that matter, it’s not a good idea to under bake any pound cake recipe containing fresh fruit.

You might have problems getting it out of the pan in one piece.

I know! Disaster!!!

So, as I write all the tiny details to help ensure your success, I realize that this cake sounds like a totally difficult pain in the neck to make.

Honestly, it’s not at all!

Here’s a list of the super EASY things I do to avoid any issues and help to bake up the most amazing fresh peach pound cake that’s ever passed my lips!!!
I use my favorite Nordic Ware nonstick 12 cup bundt pan.
Both the nonstick coating and the 12 cup size are important for this recipe.

The batter fills up the pan with just enough room for the cake to rise.

Make sure you only fill your bundt pan 3/4 full.

I’ve never had a problem with the batter spilling out of this baking pan, but just to be on the safe side, place the pan on a rimmed baking sheet before you bake it.

Even though this pan has a very high quality nonstick coating, I also coat the pan with nonstick cooking spray,then flour it WELL, tapping out any excess flour.

This is a heavy cake and I want to do everything I can to help it pop out of the pan in one piece.

Easy!

It’s REALLY important to make sure the cake is baked completely, but not overbaked.

When a cake is baked in a bundt pan, and has pieces of fruit in it, it’s really easy for it to fracture when it’s removed from the pan.

Basic physics!

The fruit adds extra moisture to the batter and the sides of a bundt pan are fairly high.

If the cake is under baked at all,  the moisture in the cake will keep it from holding its shape.

It can break around the fruit, as it comes out of the pan.

It just can’t withstand the pressure required for it to release from the pan as a whole.

Stick with the 2 cups of small peach chunks.

I experimented and tried this recipe with more fruit and it is really difficult to get it to bake well.

I use another technique to give the cake extra peach flavor.

I add the fruit to the batter and continue to use the stand up mixer to incorporate the fruit.

This “bruises” the fruit just a bit, in a good way, and releases a bit of “extra peach flavor” into the batter and, of course, ultimately the cake.

After this step, I use a large rubber spatula or wooden spoon to dig down and make sure the fruit is evenly distributed all the way down in the bottom of the thick batter.

Believe it or not, I’m not trying to scare you or dissuade you in any way, from making this cake.

I just want to give you all the facts  so you can be a fresh fruit, pound cake baking, rock star!

I really love this cake and hope you try it.

So how do you know if it’s baked?

I rely on the standard skewer or cake tester method.

Just insert either in the center of the cake and remove from the oven when it comes out clean.

Peach-Pound-Cake

I prefer my glaze to be thicker than it was in these photos.

Let’s be real, I simply rushed the process and added too much liquid to the glaze and didn’t take the time to fix it.

There’s an easy fix for this mistake.

Just add powdered sugar, a little at a time,  to the glaze and continue mixing until you get the consistency you want.

I knew I had to get some photos of this incredible cake to share with you before my family devoured it so I rushed!

This cake is so moist and tender that it’s also delicious without the glaze.

For some weird reason, I think that a bundt cake looks kinda naked without a glaze, so, I generally put one on.

If you’re pinched for time and want to skip the glaze, I think this cake will deliver on its own, naked!

I used my stand up mixer to make this recipe.

You can use a hand held electric mixer if you’d like.

To get that classic pound cake texture, the amount of time you beat the ingredients is imperative.

So please don’t rush this step.

I think of it as a little investment in time with a huge, fabulously yummy pay off!

The post Peach Pound Cake appeared first on Gonna Want Seconds.

]]>
http://www.gonnawantseconds.com/2015/07/peach-pound-cake/feed/ 5
Sauteed Asparagus http://www.gonnawantseconds.com/2015/06/sauteed-asparagus/ http://www.gonnawantseconds.com/2015/06/sauteed-asparagus/#comments Wed, 24 Jun 2015 06:01:57 +0000 http://www.gonnawantseconds.com/?p=9883 Sauteed Asparagus. Simple…..Nutritious……Delicious!!!! Oh, and did I mention, it’s super easy to put together and really quick to prep and cook? This is my basic Sauteed Asparagus Recipe. It’s amazingly delicious and a snap to make. It’s surprising how such simple, everyday, easy to find ingredients can be put together and cooked into such a … Continue reading

The post Sauteed Asparagus appeared first on Gonna Want Seconds.

]]>
Sauteed Asparagus.

Simple…..Nutritious……Delicious!!!!

Oh, and did I mention, it’s super easy to put together and really quick to prep and cook?

This is my basic Sauteed Asparagus Recipe.

It’s amazingly delicious and a snap to make.

Sauteed Asparagus

It’s surprising how such simple, everyday, easy to find ingredients can be put together and cooked into such a delicious dish.

It makes a fabulous side dish that goes well with just about everything.

If you grill steaks, in the short time you have while the steaks are resting,  you can whip together this sauteed asparagus and have the perfect side dish ready to go when the steaks are ready to serve!

Sauteed AsparagusLet’s talk about buying asparagus.

I think a lot of us believe that the thinner stalks are more tender.

Frankly, in my experience, that is not always the case.

They can be tender or, just as often, they can be on the tough side.

The thinner diameter doesn’t guarantee tenderness.

Sauteed-AsparagusThe medium stalks can be equally tender and are easier to cook properly.

I prefer to buy medium stalks.

They’re easier to cook properly.

The thinner stalks cook really quickly and can get overcooked and mushy very, very easily.

I used thin stalks in the photos for this post because that was all the market had at the time.

They can be used successfully, just be really careful not to overcook them.

In fact, when necessity dictates that I have to use the thin stalks, I under cook them just a bit.

I take them out of the skillet when they’re still more on the firm side. That way as they cool a bit, they don’t get mushy.

Sauteed Asparagus

Recipe Notes:

I use these 12-Inch Tongs to make this recipe.

While the asparagus is cooking, I grab small bunches of the asparagus by, 2-3 inch diameter, with the tongs and flip them over in the pan.

I continue this process occasionally, throughout the cooking time, to make sure the asparagus cooks evenly.

Basically, what you want is to move the spears around so that all the asparagus comes into contact with the heat on the bottom of the skillet and also get evenly coated with the butter.

Because the asparagus is long and fills up most of the pan, you can’t simply stir it around to get it evenly cooked!

They’re made by one of my favorite kitchen tool manufacture OXO.

They have a great rubbery grip, have nylon tips that are heat resistant, lock for storage and then even go in the dishwasher for cleaning!

Seriously, what more could you ask a pair of tongs to do.

I own the 9 inch and the 12 inch and use them for everything, including reaching things on the top shelf of my cabinets,  rather than pull out the step stool!

I’m not sure it’s always the best idea~LOL :)

Garlic in this recipe is optional.

I add it if it’s flavor compliments the other dishes I’m making for dinner.

This recipe is honestly amazing with or without the garlic.

It’s fun to have it both ways.

Each variation is like two different sauteed asparagus recipe.

The instructions don’t really change much if you add it or you don’t.

The most important thing to do, if you choose to add it, is to move it around in the pan so it doesn’t burn.

The minced garlic can tend to clump up.

I just use the tip of the tongs and stir it up,  flip it over and distribute it, as much as possible, throughout the asparagus.

When I add garlic, I use a lot of garlic in this recipe.

2 teaspoons of minced garlic is perfect for this dish, in my humble opinion.

If you aren’t a fan of garlic, this recipe is really yummy made without any at all. The asparagus cooked in butter, salt and pepper alone is amazing.

If you like garlic, but don’t like it a lot, cut it back to just 1 teaspoon.

Sauteed Asparagus

Cook the asparagus just until it’s tender or a knife or fork inserts easily into the stock.

Don’t allow the asparagus to get too soft or it will be mushy by the time you go to serve it.

It continues to soften as it cools down a bit.

The thinner the average stock, the quicker it will cook.

The butter may brown gently around the edges of the skillet.

Moderate your heat, lowering it as needed, so that you don’t brown, or worse, burn your garlic.

Burnt garlic turns bitter and ruins the dish.

I like the garlic to stay nice and golden.

On my cook top I cook it on medium heat most of the cooking time and only turn it down just a bit toward the end if needed.

To make quick work of mincing the garlic, I use an OXO Stainless SteeL Garlic Press.

If you’re sensitive to salt, or just prefer your food lightly salted,  cut the salt back to 1/4 teaspoon.

Serves 6-8

The post Sauteed Asparagus appeared first on Gonna Want Seconds.

]]>
http://www.gonnawantseconds.com/2015/06/sauteed-asparagus/feed/ 0
Creamy Lemon Skillet Chicken http://www.gonnawantseconds.com/2015/06/creamy-lemon-skillet-chicken/ http://www.gonnawantseconds.com/2015/06/creamy-lemon-skillet-chicken/#comments Fri, 19 Jun 2015 01:55:30 +0000 http://www.gonnawantseconds.com/?p=9805 Creamy Lemon Skillet Chicken. This is one of those dinners, I honestly just can’t say enough good things about! Boneless breast of chicken cooked in an amazing, I mean really amazing lemon cream sauce. Quick and easy to put together. All on the stove top, in one skillet. Perfect for a weeknight meal. Special enough … Continue reading

The post Creamy Lemon Skillet Chicken appeared first on Gonna Want Seconds.

]]>
Creamy Lemon Skillet Chicken.

This is one of those dinners, I honestly just can’t say enough good things about!
Creamy Lemon Skillet Chicken

Boneless breast of chicken cooked in an amazing, I mean really amazing lemon cream sauce.

Quick and easy to put together.

All on the stove top, in one skillet.

Perfect for a weeknight meal.

Special enough to serve to company.

I like to serve this simply with a salad or some roasted broccoli on the side.

But, what I find to be even more important when serving this incredible creamy lemon chicken, is to cook up a little rice or pasta or serve it with some nice fresh crusty French bread so you don’t miss a single solitary drop of that sauce!

Believe me, you don’t want to miss any of the sauce.

Frankly, I swear I could drink that sauce up with a spoon it’s so yummy!

You might want to think of doubling the sauce ingredients……..SERIOUSLY!

 

Creamy Lemon Skillet Chicken

Recipe Notes:

This recipe is fairly simple and straight forward to put together.

The chicken is first coated lightly with a bit of flour and salt and pepper, then it’s cooked in the skillet until it’s nicely golden brown. 

Then the chicken is removed to a plate and you make a pan sauce in the skillet!

Viola, maestro, you have just created a stove top symphony of deliciousness!

I use my Lodge 12-Inch skillet  to prepare this delicious chicken dinner.

The chicken breasts brown up fabulous with its even distribution of heat

If you’re going to serve this with white rice, start it before you start cooking the chicken.

The rice will be done and waiting when you finish the chicken.

Creamy Lemon Skillet ChickenI sometimes make this with caramelized lemon slices like shown in my photos.

To be honest, when I’m making this for a weeknight meal I generally skip this step.

I love the visual impact of the caramelized lemons, make but I don’t find that they add very much extra flavor.

In my opinion, they give the dish a really pretty finish.

Let’s face it, most often at my house anyway, I’m rushing to get dinner on the table and feed my hungry family.

Creamy Lemon Skillet Chicken  3

 

Source: Taste of Home

The post Creamy Lemon Skillet Chicken appeared first on Gonna Want Seconds.

]]>
http://www.gonnawantseconds.com/2015/06/creamy-lemon-skillet-chicken/feed/ 7
Southern Peach Cobbler! http://www.gonnawantseconds.com/2015/06/southern-peach-cobbler/ http://www.gonnawantseconds.com/2015/06/southern-peach-cobbler/#comments Mon, 15 Jun 2015 21:08:50 +0000 http://www.gonnawantseconds.com/?p=9785 This is, hands down, the best Southern Peach Cobbler! The Best Southern Peach Cobbler….. Well, in my humble opinion, this is it my friends! Lots and lots of delicious fresh baked peaches. Just the right amount of spices, to compliment, not compete! You know what I mean, don’t ya? Oh, and the topping!  The topping!!! … Continue reading

The post Southern Peach Cobbler! appeared first on Gonna Want Seconds.

]]>
This is, hands down, the best Southern Peach Cobbler!

The Best Southern Peach Cobbler…..

Well, in my humble opinion, this is it my friends!

The-Best-Peach-Cobbler

Lots and lots of delicious fresh baked peaches.

Just the right amount of spices, to compliment, not compete!

You know what I mean, don’t ya?

Oh, and the topping!  The topping!!!

It’s sweet and cakey in the center with crisp sugary edges!

Oh my!!!

The sugary edges  of the cobblers crust are really beyond the pale!

Really, this cobbler is off the charts crazy delicious.

REALLY!!!

The Best Peach Cobbler I’ve ever had. In my entire life.

Truly, my entire LIFE!!!

The-Best-Peach-Cobbler

Oh, and the fragrance in the house while this cooks!

If only someone could bottle this fragrance and put it in an aerosol.

That would be a million dollar business idea, I tell you!

The-Best-Peach-Cobbler

Just look at all those gorgeous peaches and that fabulous, fabulous cobbler topping!

I wish I could send you a warm bite of this Southern Peach Cobbler HEAVEN!!!

Southern Peach Cobbler!

Recipe Notes:

This recipe is really easy peasy!

Just peel the peaches, slice and whisk together the cobbler topping.

No need to pull out the heavy stand up mixer or even use it’s smaller, lighter cousin, the hand held electric mixer.

One thing that is a bit unique about this recipe is that the peaches are baked in the baking dish  for 10 minutes, without the cobbler topping, in a preheat oven.

While the peaches bake, its a snap to whisk together the topping ingredients.

The recipe calls for the peaches to be topped with the batter then baked together for 30 minutes.

Easy. Easy. Easy!

Love that!!!

This is wonderful served alone or with a scoop of vanilla ice cream or a dollop of whipped cream.

I often serve this without anything and believe me, it is PERFECT.

It’s not the kind of dessert that needs the extra ice cream or whipped cream to cover up its mediocrity.

No, no my friends this cobbler can easily be classified in the “Rock Star” category of desserts and can be served perfectly sans accoutrements!!!!

To peel or not to peel.

Personally, I always peel my peaches when I’m using them for the cobbler.

The reason I do is because, especially with very ripe peaches, the skins generally detach from the peach during the cooking process and I don’t enjoy the baked peaches with a side of peach skins mixed in the cobbler.

I know a lot of people want the health benefits of leaving the skins on, so feel free to choose peeling or not.

I like making my cobblers with ripe, but not overly ripe fruit.

If you try to peel over ripe or very ripe peaches, you always loose way too much of the flesh.

I think very ripe peaches are best eaten out of hand or used in fruit smoothies.

Again, on this point, it’s your call

Here’s the easiest way I’ve found to peel peaches:

1. Bring a large pot of water to a rolling boil.

2. Using a sharp paring knife make an X on the bottom of the peach just through the skin.

3. Drop the peaches into the boiling water one or two at a time (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.

4. Plunge peaches into a bowl filled with ice and water.

5. Using the tip of the paring knife, grab the edge of the skin at the X and peel.

Serves 12

Source: The Slow Roasted Italian

How about a few more peach recipes?

Options are a good thing!

Roasted Peach Halves with Crumb Topping

Here’s the Recipe:

Roasted Peach Halves with Crumb Topping

 

Peach Crisp

Here’s the Recipe:

Peach Crisp

 

 

 

The post Southern Peach Cobbler! appeared first on Gonna Want Seconds.

]]>
http://www.gonnawantseconds.com/2015/06/southern-peach-cobbler/feed/ 4
Triple Layer Chocolate Cake http://www.gonnawantseconds.com/2015/06/triple-layer-chocolate-cake/ http://www.gonnawantseconds.com/2015/06/triple-layer-chocolate-cake/#comments Tue, 09 Jun 2015 21:44:35 +0000 http://www.gonnawantseconds.com/?p=9394 Triple Layer Chocolate Cake! This cake is super, super, super moist. Oh, and tender, amazingly tender!!! It’s like a chocolate cake dream come true! Three layers of the most delicious chocolate cake generously topped with a fabulous chocolate frosting! Like I said before……a chocolate dream come true!   This cake is quick and easy to prepare. … Continue reading

The post Triple Layer Chocolate Cake appeared first on Gonna Want Seconds.

]]>
Triple Layer Chocolate Cake!

Triple-Layer-Chocolate-Cake

This cake is super, super, super moist.

Oh, and tender, amazingly tender!!!

It’s like a chocolate cake dream come true!

Three layers of the most delicious chocolate cake generously topped with a fabulous chocolate frosting!

Like I said before……a chocolate dream come true!

 

Triple-Layer-Chocolate-Cake

This cake is quick and easy to prepare. It comes out great every time!

Skip the box cake and give this baby a try! You won’t be disappointed!

It’s so much tastier than the box cake and the texture is fabulous!

It’s a wonderful recipe for beginning bakers to make because it’s easy and produces consistent results.

All the ingredients are easy to find and economical to buy.

It’s also a great cake for advanced bakers because it’s so delicious!
Triple Layer Chocolate Cake

Just look at that slice of cake. You can see how incredibly moist, it is the picture above.

The layers don’t look even but they are. It’s just the angle I got.

The recipe for both the cake and frosting come from Hershey’s Kitchens.

Honestly, they’re, in my humble opinion, dang near perfect just as they’re written.

The only changes I make to the original cake recipe for the triple layer cake is to add a little espresso powder to the boiling water.

If you don’t have any espresso powder on hand, you can use instant coffee.

Sometimes I use the instant coffee instead of the espresso because I want to use decaf.

I know that the sugar and the chocolate are stimulants on their own, so if I’m making this for kids, I always use decaf.

They don’t need any extra stimulants!

The other change I make is to double the frosting.

I like LOT’S of frosting!

Check out the picture above, it really doesn’t seem like an excessive amount to me, does it to you?

Honestly, I can’t imagine the three layers with a single recipe of frosting.

I think the ratio of frosting to cake would be off and the result would just be disappointing!

Who wants that after they’ve just baked this masterpiece????

The recipe I’ve written below has been double from the original.

Triple Layer Chocolate Cake

Recipe Notes:

This cake can be made as a 3 layer cake as I’ve shown. I used 3 – 8 inch cake pans.

It can also be made as a:

2 layer cake with 2 -9 inch cake pans baked for 30-35 minutes at 350 degrees.

1 layer cake baked in a 9X13 inch baking dish for 35-40 minutes at 350 degrees.

Bundt cake using a 12 cup Bundt pan baking for 50-55 minutes at 350 degrees. Here’s my favorite Recipe for Chocolate Ganache Glaze. I think it’s perfect :)

Cupcakes use a 2  1/2 inch diameter muffin pan lined with paper baking liner and bake for 22-25 minutes at 350 degrees. Makes about 28-30 cupcakes.

The original recipe called for the cake pans to be greased and floured.

It seems that whenever I make this cake, it’s for a special occasion, like a birthday party, fathers day, Easter, etc, so I can’t afford for there to be any mishaps.

I’ve never made it per the directions and just greased and floured the pans.

I always line the bottoms with parchment the spray heavily with nonstick cooking spray.

I’ve always had perfect release from the pans that way.

I use Wilton baking pans
. They’re easy to find and I find that they work well.

I love that Wilton makes so many sizes as well.

I mention this because they also have relatively high, straight sides. They’re 2 inches high.

This recipe produces a fairly thin batter that rises pretty high in the pan.

If your baking pans don’t have the higher sides the batter can rise over the sides and make a mess.

Serves 12

Source: Hershey’s Kitchens

The post Triple Layer Chocolate Cake appeared first on Gonna Want Seconds.

]]>
http://www.gonnawantseconds.com/2015/06/triple-layer-chocolate-cake/feed/ 2