Beth's Downtown Club

I have always loved a good sandwich, especially for lunch on the weekend.

MGG and I invited some friends over this weekend to hang out by the pool and have lunch alfresco.
Even though it's majorly hot outside sitting by the pool, taking the occasional dip seems to make things better.

So for a casual get together I decided to make a favorite sandwich of mine from way back.  The Club Sandwich has been around forever, but you don't seem to see it too often. A few weeks ago I saw one on the menu at Corner Bakery and it reminded me of how much I really love this sandwich. All the layers, textures, and flavors just work.  So I set out to my own version of their Uptown Club by using my favorite meats and ingredients.  

Buy the freshest ingredients you can find, great bread, and thinly sliced deli meat.  This makes for a fabulous tasting sandwich.  Served along with a big bowl of various fruits, potato salad, and some ice tea or beer and you are set. All our guests enjoyed the meal.  I even got a "This is the best sandwich ever!" compliment.  Don't you love that?

But don't take my word for it. Judge for yourself.

Enjoy!



Beth's Downtown Club

makes 1 sandwich

2 slices of bacon
3 slices of country bread
1 large lettuce leaf
2 oz deli thin sliced turkey
2 slice swiss cheese
2 slice of tomato, thinly sliced
2 oz deli thin sliced ham
3 slices of avocado
mayo
mustard

Cook your bacon in a skillet over medium heat, until brown and crisp, turning once.  Remove from skillet to a paper towel and set aside.  Toast your slices of bread until golden brown.  On one slice of bread spread one side with mayo.  Add the lettuce, sliced turkey and top with bacon pieces.  

On the next slice of toasted bread add mustard to one side of the bread.  Place the bread mustard side up on the sandwich.  Add the cheese and tomato slices, sliced ham and avocado.  With the last piece of bread spread mayo on one side and place that mayo side down on the sandwich.  Cut in half on the diagonal and serve.

Old Fashioned Vanilla Bean Ice Cream - Lightened Version

In honor of National Ice Cream Month I've made two different homemade ice creams!

Two basic flavors that can't be beat...vanilla and chocolate.

Today I'm sharing with you the vanilla recipe.  This is an old, old recipe that I got from my mom.  It originally came from her cousin Maxine.  The note on the index card said, "One of the best vanilla ice creams" so I had to try this out.  

This ice cream is Philadelphia Style ice cream, which contains no eggs, and doesn't involve cooking the mixture. This style is quick and easy to make.  You'll have the mixture made in no time which means....ice cream that much faster! Don't you love that?

I decided to lighten this recipe up a little bit by using fat free half and half and using a sugar substitute blend. To give it more pizzazz I used ground Tahitian vanilla bean which imparted flecks of vanilla throughout the ice cream.  It turned out so pretty! 

The overall results were that this ice cream is a winner! Creamy and smooth, both MGG and I love it.  I could hardly wait for it to set up in the freezer.  I really wanted to just dip my face in the bowl and eat it but I refrained myself.  It really is that good.

So try this version and let me know what you think.  You can always substitute full fat half and half and all sugar in equivalent amounts to obtain luscious results.

Enjoy!


Old Fashioned Vanilla Bean Ice Cream - Lightened Version

2 cups whole milk
2 cups fat-free half and half
3/4 cup sugar (I used 1/4 cup + 2 Tablespoons Splenda Blend)
2 teaspoons vanilla, vanilla paste, or ground vanilla bean

In a medium bowl whisk all ingredients together until sugar dissolves.  Pour into a bowl of an ice cream freezer.  Freeze according to manufacturer's instructions.  Trans

fer to an airtight container.  Cover tightly and freeze several hours until set.  

Mediterranean Lemon Chicken

It's been a busy week.

A new branch of my favorite grocery store decided to close it's doors this week.  It's so sad to see such a beautiful store, fully stocked...always...have to close it's doors due to lack of patrons.  This place was never, never crowded.  With 8 checking lanes only 1 was open every time I went with little to no wait in line.

Amazing.  Where do all the people that live in that neighborhood shop?  They must being going to local ethnic stores, or outside their area to another chain grocery store.

So last Wednesday the store advertised 50% off of everything....I mean everything...in the store.  OMG...I've stopped by to pick up a few items before the store closed this week and couldn't find a place to park!  Wondering what was going on I spotted the 50% off sign.  NOW the people come.

So there must have been about 200 people in the store shopping.  All the wine, pasta,candy, canned goods etc...the items were endless (and so was the check out line).  Not wanting to fill my house with random items that I have no place to store, I browsed through the items and chose big ticket items I would get the most bang for my buck.  I got Parmesan cheese wedges I can freeze.  Expensive balsamic, sherry, and champagne vinegars.  Various oils such as walnut and hazelnut.  All at 50% off!  I found some specialty gourmet spices such as saffron to add to my cart.  I hit the jackpot!

I can't wait to cook with my new items....but today is not the day.  I spent 45 min in line to check out (I kept saying "is this worth it?")  But what the heck.   I stood there, laughed with the other people in line to pass the time, watching others keep leaving their cart to run and get one more thing!  

So I'm home around 7 pm and I'm tired.  Time for dinner and I want comfort food.  This Mediterranean Lemon Chicken it just what I'm craving.  Easy to make with either chicken tenders or chicken breasts cut into long strips.  A few veggies, some lemon which makes a great sauce, all served over some Basmati rice.  Don't you love the flavor of Basmati rice? This meal will take you to a comfort zone you won't want to leave.

Enjoy!




Mediterranean Lemon Chicken

serves 4

2 T butter
1 lb chicken tenderloins
1 8 oz pkg sliced mushrooms
1 red bell pepper, cut into thin strips
2 T flour
1 14.5 oz can low sodium chicken broth
1 t lemon zest
2 T lemon juice
1 t fresh thyme, chopped
salt & pepper
cooked Basmati rice

In a large skillet melt butter over medium heat.  Add chicken and cook 4 minutes.  Add mushrooms and bell pepper and cook an additional 5 minutes or until chicken is done and vegetables are tender.  Add flour and cook, stirring for 1 minute.  Add broth, zest, juice, and thyme.  Cook about 4 minutes until thick and bubbly. Season with salt & pepper to taste.  Sever over rice.

Simple Chocolate Chip Scones

I'm up and running out the door early today.

I've got an exciting day planned for myself and MGG.  We are meeting up with some friends and going to the California Science Center to see the Pompeii exhibit.  So since I'm always starving when I wake up I don't usually skip breakfast.  This calls for a quick and easy recipe.

I've got just the thing.  Simple Chocolate Chip Scones. PLUS, these scones are a great grab and go meal. Perfect for today!  MGG loves things that are grab and go so he can snack on them on the road.  

(perfectly light and fluffy scones!)

So with a little help from an all purpose baking mix (I used King Arthur's Flour All Purpose Baking Mix) and some mini chocolate chips (my favorite!) you can have these whipped up in no time.  Plus they taste fantastic!  

Have you tried mini chocolate chips yet?  It is the perfect way of getting that wonderful chocolate flavor you crave but still keeping down the calories, fat and sugars in your food.  I love that!  

So, I'm off.  The scones are baked and packed and ready to go for our day trip to the museum.  They smell wonderful, and (because I couldn't help my self and tasted tested one...LOL!) they are perfectly moist, light and fluffy, and sweet.  A great quick and easy scone to make anytime.

Enjoy!



Simple Chocolate Chip Scones

Makes: 1 Dozen

3 cups baking mix (I used King Arthur's Flour All Purpose Baking Mix)
1/4 c sugar or 2 T Splenda Blend
1/2 t cinnamon
2 T Butter, chilled cold, and cut into small pieces
2/3 c fat-free half and half
1 large egg
2 T mini chocolate chips
1 T fat-free half and half (for tops)

Preheat oven to 400 degrees

In a large bowl combine baking mix, sugar, cinnamon.  Cut in butter using a pastry cutter or two forks, until small crumbs form.  Add half and half and egg and mix until just combined.  Fold in chocolate chips.

Drop mix in about 1/4 cupfuls on a baking sheet sprayed with cooking spray. Brush the tops of each scone with half and half.   Bake for 12 minutes or until golden brown.  Allow to cool a few minutes and serve.

Fresh Apple Slaw

One of the things I struggle with is changing up my side dishes.

Do you tend to gravitate toward the same ones as well? Well this summer I changing that.

I've made a pact to incorporate new side dishes using fresh summer ingredients. There are so many things to explore but I know just where to begin!

One thing I do on the weekend's is to make a batch of some type of salad for us to eat on during the week. That may be a pasta salad, quinoa, orzo, corn salad, bean salad...etc.

I'm thinking coleslaw this week.  We had a nice basic one for the 4th of July which was great, but I want to change it up a bit.  Make a slaw with a vinaigrette dressing instead of the heavy mayo one.  And...I'll add some apples for some zip.  I just bought some wonderful new apples called "Envy". Outstanding.  Crisp and juicy, with a bright flavor, but not tart.  You must try them if you see them at your grocery store, they are that good.  

So out of this came my Fresh Apple Slaw.  

Perfect for alfresco dining and picnics.

Perfect for summer.

Enjoy!

Fresh Apple Slaw

Serves 6-8

1 pkg of coleslaw mix with red cabbage
2 cups of julienne carrots

1 Envy apple, sliced thinly
1/2 cup cider vinegar
1/3 cup honey
1/3 cup olive oil
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Combine coleslaw mix, carrots, and apples in a large bowl. Whisk together vinegar, honey, olive oil, salt & pepper in a medium bowl.  Toss vinaigrette with slaw apple mixture; cover and chill up to 4 hours.

Man Food! Grilling At It's Best!

Cooking for a man is serious business! 

They want hearty, hot, and delicious food.  To me, some food just screams "man food".  Especially if it's grilled.
Most men love to do the grilling, but what's sexier than his woman grilling for him?

Here's a gathering of my favorite "man food" dishes.  There's something for everyone, with most types of meat covered and even a pizza.  These recipes are the way to win any man's heart!

Enjoy!

(starting in the upper left and going clockwise)

Pineapple Grilled Pork Tenderloin

Grilled Chicken Cordon Bleu

Grilled Turkey with a Balsamic BBQ Sauce

Cowboy Salad

Grilled Pita Pizza

Grilled Flank Steak in an Adobo Tomato Sauce

Garlic Parmesan Chicken Strips

Have you ever had someone that impressed you so much that many years later you still can recall that special moment, idea, or gift they brought to a relationship...even many, many years later?

Well I can clearly recall one such person.

In my 20's I ran around with a big group of friends and I had a thing....ok a major "infatuation" for one of the guys we hung with.  He was hot, and...he could cook!  I mean I could count the guys my age that could cook on one hand.  Oh, and did I mention he was hot?

But what left an impression on me all these years was the dinner he cooked for a group of us.  Succulent chicken strips that are coated in a garlic parmesan marinade, breaded and baked until crisp and juicy.  

I may not have gotten the guy...but I've been making his chicken strips for years. 

Enjoy!

Garlic Parmesan Chicken Strips

Serves 6

2 lbs boneless skinless chicken breasts (or use tenderloins)
½ c garlic parmesan bottled dressing (such as Bernstein’s or Newman’s)
1 c panko or regular bread crumbs

Preheat the oven to 350 degrees. Set up you breading station by placing the dressing in a dish, and the bread crumbs in another dish.

Remove any skin or fat from chicken breasts. Cut up the chicken breasts into strips. Dip the strips into the dressing coating both sides. Then dip them in the bread crumbs. Place strips on a baking sheet coated with cooking spray. Bake for 20-25 minutes until golden brown and chicken is cooked through. Serve immediately.

Fresh Sweet Corn with Lime Butter

There are few things to me that are ‘must haves’ for our annual 4th of July grilling fest.  Burgers and Hot Dogs, Homemade Ice Cream…and Corn on the cob!

Gotta have the corn!  In fact we eat corn all summer long, almost every week, since it grows right here.  One thing I’m known for (especially since I became a food blogger) is that I frequent food markets and farmers markets multiple times a week.  I really try to stick to my once of week shopping but can’t seem to help myself.  I invariably find something I need a few days later and off I go again!


Needless to say the staff at the markets and I are “friendly”.  Even the coffee barrista swap stories often!  She’s such a sweet person to talk to and the stories she can tell…phew!  She has me rolling.

So my local produce guy at this one farmer’s market suggested that I try this wonderfully sweet corn on the cob with a compound butter of lime juice and zest.  Just for a little extra zing!  He encouraged me to prepare the corn any way I liked grilled, sauteed, steamed, or boiled!).  
  
So I took his suggestion and created the butter, which is now known as “the Limey Butter” in our house.  Cooked up some corn and slathered it on….Wow! Pow! Bam!  He was soooo right.  What a nice zing to the sweet corn.

This is PERFECT for a 4th of July cookout.  This is a staple in our grilling menus.  Try it soon and you too will experience the Wow! Pow! Bam! of this butter.

Enjoy!


Fresh Sweet Corn with Lime Butter

serves 8

8 ears of corn, cooked (method is your choice)

For the Butter:

1 1/2 tablespoons butter, melted
1/4 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground red pepper

1. Combine butter, rind, juice, salt, and pepper in a small bowl. After corn is cooked immediately brush with butter mixture.

4 Favorite Burgers

Summer is here and the 4th of July is around the corner!

That means grill time....that means burger time!

We usually go all Americana on our 4th of July menu, keeping it to burgers and hot dogs.

So if you are craving a good juicy burger pick one of my four favorite choices.  Each are perfect for a party with friends and family.  Perfect for the 4th of July festivities, and so easy to make!

Here are the recipes starting in the upper left - going clockwise!  Enjoy!!

The Mushroom Swiss Burger

The Best Stuffed Grilled Cheeseburgers

Blue Cheese Stuffed Burgers

Grilled Santa Fe Burger

What hamburger wouldn't be complete without a great bun? If you are adventurous then try this...

Homemade Hamburger Bun Recipe

And to quench your thirst...

 Land of the Free Lemonade

Have you heard of Craftsy?

You haven't?  Well, let me tell you a little bit about it.  It's an Internet site that offers online courses.  They have many topics to choose from such as art & photography, fiber arts (knitting etc), and cooking, to name a few.

When I learned about this site I was so excited to try a few classes.  I started with a free class on Perfect Pizza taught by Peter Reinhardt.  I mean...Peter Reinhardt!...teaching an online video class!  Wow, I am there.  Then I caught the bug and branched out to other classes.  One of the best features is that you can learn at your own speed.  Each class is divided into segments allowing you to stop and start as you choose.  You can then cook the recipe after the segment if you want, or not, before going on.  It really is a great way to gain a lot of knowledge and practice as you go.

One of my recent classes is Homestyle Pan Sauces.  The instructor, Martha Holmberg, provides a wealth of information.  It's amazing what you can learn.  The first sauce was a basic balsamic reduction.  Again, one would think this is an easy sauce, and it is, but the information that she provides on what it should look like, the shine, the consistency, is outstanding.  She even goes so far as to burn it on purpose to show you what happens along the way and where you went wrong (or not what to do).  Try out www.Craftsy.com if you want to take some fun and informative online classes.

So, being excited about this class I wanted to share with you my take on a balsamic reduction.  I jazzed up the chicken a little by adding an herbal rub which just adds some extra flavor but the basics are still there.

I hope you enjoy this wonderful pan sauce.  It goes great with chicken, pork, and beef.  Try it soon because it will definitely become one of your go to sauces!

Balsamic Herb Chicken

serves 4

1 T fresh oregano, chopped

2 garlic cloves, minced

1/4 tsp sea salt

1/4 tsp pepper

1 tsp olive oil

4 boneless, skinless chicken breasts

1/2 c chicken broth, low sodium

1/4 c balsamic vinegar

Pound each chicken breast between two pieces of plastic wrap to even out breasts.  

In a small bowl add the oregano, garlic, salt and pepper.  Add oil and stir to make a paste.  Rub mixture on one side of each chicken breast.  

Heat a large skillet over medium heat. (Try not to use a non-stick skillet).  Place the chicken in the skillet herb side down first.  Cook on each side about 4 minutes or until done, turning once.  Remove chicken from the pan and tent with foil to keep warm.

Add chicken broth and balsamic vinegar to the pan and allow to come to a boil.  Scrape up brown bit in the bottom of the skillet.  Boil for 2-3 minutes or until sauce is reduced slightly and has thickened.

Serve chicken with a spoonful of sauce over the top.

Chocolate Chip Pancakes with Cinnamon Cream

I've been off all week.  

I mean I can't seem to keep track of what day it is.  On Wednesday I thought it was Tuesday.  To my surprise I found out it was Wednesday.  Then on Thursday I thought it was Friday.  It really, really felt like Friday. (Wishful thinking...hmm)

If that wasn't bad enough I was trying to plan a birthday lunch and kept saying that her birthday was a week from Sunday and that was the 22nd.  Which is actually this Sunday!  OMG! I thought we were a week behind and it was last week. 

 

What the heck?

So since I'm all mixed up I thought I would bring you a breakfast post that I was saving for this weekend...but I may forget what day it is!  So to be on the safe side I'll post it now and you can make them this weekend! 

This wonderful recipe for Chocolate Chip Pancakes is topped with a Cinnamon Cream.  I found this filed under my 'to make' Pinterest file and is by Paula Deen. (love her!)  It may sound like dessert, but isn't overly sweet and we just loved them for breakfast.

Enjoy them this weekend...it is almost the weekend isn't it?

Chocolate Chip Pancakes with Cinnamon Cream

Recipe Courtesy of Paula Deen

Servings: 10 servings

Ingredients:

1 1/4 cup all-purpose flour
3 tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoon butter, melted, plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels
maple syrup, for serving


Cinnamon Cream:
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/4 teaspoon ground cinnamon

Directions:

Preheat griddle to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

For the Cinnamon Cream:

In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners’ sugar and cinnamon, beating until stuff peaks form. Cover and chill.

Serve pancakes with Cinnamon Cream and maple syrup.

Simple Entertaining: Deconstructed Strawberry Angel Parfait

To us summer spells Entertaining...

When summer rolls around that's what we think about most. We love to dine al fresco and take advantage of the long evenings, sitting around by the pool, or having smore's over the fire pit. The addition of friends and family just takes it up a notch and creates some of our fondest memories.  

Sometimes we grill, other times we fix something quick indoors, but we always strive to make dishes that are easy to put together, flavorful, and delicious.  This is key to simple entertaining, keeping in mind that it's not about the process of cooking, or how elaborate the dish is, or perfection...it's about the mingling with friends, the conversations, and laughter.

Being stuck in the kitchen all night while everyone else is sitting outside is not my idea of entertaining. Besides, who wants to miss the fun?

So this dessert fits the profile of easy to put together. California has so much fresh produce on hand from local farmers that we always take advantage and tend to make dishes utilizing them.  Fresh berries are in abundance right now, and I'm in a strawberry mood!

This dessert is perfect for entertaining...or just for the family. I call it deconstructed because it uses the basic ingredients of a parfait...without the parfait glass.  The simple part is that it uses the help of a pre-made angel food cake that's been torn into bite sized pieces.  To round it out you have ripe, juicy, plump strawberries and blueberries sitting among some cheesecake flavored pudding. Topped with whipped cream you have one heck of a tasty dessert! 

Easy to put together, check!  Flavorful, check!  Delicious, double check!!

Simple Entertaining...

Deconstructed Strawberry Angel Parfait

serves 10-12 (make a many or as little as you like!)

2 pkg (3/4 oz) cheesecake instant pudding

4 cups of milk

1 pre-made angel food cake

1 pint of strawberries, hulled and sliced

1/2 c blueberries

whipped cream

In a large bowl combine the pudding mixes and the milk. Stirring to combine until all pudding granules are dissolved. Place cling wrap directly on pudding to avoid a skin from forming and place in the refrigerator to set.  

Tear the angel food cake into medium bite size pieces.  Hull and slice the strawberries.  To assemble:  Place pieces of cake on each plate.  Top with about 1/4 c of pudding drizzling over the cake.  Scatter about 1/4 cup of strawberries and a few blueberries over the pudding.  Add a dollop or two of whipped cream.  Serve.

Banana Cream Pie Smoothie

OH! Its summer time around here, and that means smoothie time!

I am a smoothie girl to the max! I can't think of a better drink other than iced tea that I love more because of all the fresh fruits and different flavors that you can concoct in a smoothie.

I seem to always have bananas laying around. I love bananas.  I buy them every week and never seem to eat as many bananas as my eyes tell me I can! Therefore I have that "getting ripe" bananas sitting on the counter staring at me.  I actually don't like rip bananas (I like them a little green!) so this is a dilemma for me.  The only thing good about this is that you can make banana bread, banana muffins, and banana smoothies!

This smoothie came from my love of cream pies. I love love love chocolate meringue pie and banana cream pie. There were two of my favorites desserts growing up. Mom was a cream pie expert and I got my love of pies from her. Since I can't make a cream pie right now I thought I would take the flavors of a banana cream pie and put it into a smoothie. Genius!

This smoothie is decadent and creamy and has all the flavors of a cream pie. I even rimmed the glass with crushed graham crackers to give it that extra little something. This one's a winner and it's easy to make. I'm sure you're going to love it!

Enjoy!

Banana Cream Pie Smoothie

serves 2

1 large banana (ripe!)
1 c low fat yogurt, plain or vanilla
1/2 c 2% milk
2 tablespoons of crushed graham crackers (about 1/2 cookie sheet)
1/2 teaspoon vanilla (if not using vanilla flavored yogurt)
1 cup of ice cubes
graham cracker crumbs (optional)

Place all ingredients from the banana to the ice cubes in a blender.  Blend until ice is crushed and drink is thick and smooth.  Pour into 2 glasses and sprinkle with graham crackers if desired.  (or dip your glass rims in water and in the graham cracker crumbs for a nice touch)  Serve with a straw.

adapted from Cooking Light

An Elegant Father's Day Dinner: Fig and Ginger Glazed Pork Tenderloin

Father's Day is around the corner!

What a wonderful way to celebrate all the fathers in your life by treating them to an elegant dinner with family and friends.

Often we always do the grill thing for Father's Day because it's manly, and an elegant brunch for Mother's Day. But why not switch it up some and do a wonderful elegant lunch or dinner for father.  I think this is a wonderful switch up to the typical celebration.

Since the temperature is rising outside you need something to cook that is easy, quick, and has little fuss. Pork tenderloin is perfect for that. You just sear it in a skillet and pop it in the oven to finish cooking.  Adding a glaze lends tremendous flavor that everyone will find delicious! You can't get much easier then roasting in the oven which practically does everything by itself!

I chose to do a glaze that is a little lighter in flavor, reminiscent of springtime. The fig and ginger flavors compliment each other perfectly and complement the pork as well. This is a great dish anytime of the year and just perfect for a celebration. Pair it with my Ginger Glazed Roasted Carrots & Green Beans as a side dish.  Add a tossed salad, and some beautiful white wine and you have an easy dinner fit for a king!

Enjoy!

Fig and Ginger Glazed Pork Tenderloin

serves 4

2 (1 lb.) pork tenderloins, trimmed
1 tablespoon olive oil
Salt & Pepper
For the Glaze:
1/2 c Fig preserves
2 tablespoons minced ginger or ginger paste
Splash of white wine

Preheat an oven to 350°F.

Brush the pork tenderloins with the olive oil and season with salt & pepper coating all sides. On the stove in a hot skillet (over medium-high heat) sear the tenderloins on all sides until brown, about 5 minutes. Place tenderloins on a baking rack and place in the oven. Cook for about 20 minutes until done.

Meanwhile in a small sauce pan add preserves, ginger and wine. Stir to combine. Cook over medium low heat until the sauce has loosened up and is slightly bubbly. Reserve some about (2-3 T) for drizzling over the cooked tenderloins.

During the last 5 minutes of cooking the tenderloin, brush with the glaze. Transfer to a cutting board, cover loosely with foil, and let rest for 2 to 3 minutes before slicing. Cut the pork crosswise into slices 1/4 inch thick. Serve topped with remaining glaze.

Grandma Landon's Strawberry Cake

May is strawberry season in Los Angeles!

It holds the great Strawberry festival up in Oxnard, which is a blast! We try and go each year and eat everything strawberry in site.  I usually come home with a flat of strawberries and a stomach ache! They have everything from strawberry margaritas to strawberry nachos, even strawberry pizzas!

You can ride strawberry rides, listen to the Young Dubliners, or bungy jump to your hearts content.  Plus there are vendor's booths selling all sorts of hand made crafts.  But the main draw for me are the juicy, plump, ripe strawberries! Just thinking about them now is making my mouth water!

So what do you do with a big flat of strawberries?  Well I have lots of recipes that will use them up but first off I wanted to make my Grandma Landon's Strawberry Cake. Now this cake is famous among my family. When they heard I was going to break out my 9x13 pan and make Grandma's cake I immediately got all sorts or stories bringing back fond memories of this cake....and requests for the recipe.

My mom handed down this recipe and even she was in love with it. She said the flavors are just outstanding and that the fresh strawberries in the icing are a must to make this cake the bomb!  She told me stories of Grandma serving this cake a family gatherings as it was such a crowd-pleaser and served a lot of people. Mom was smiling ear to ear as she recalled the fond memories of this cake.

I must say it is easy to put together as it uses a box cake mix to start.  I was blown away at the end result. This is one of the most moist cakes I've tasted and full of strawberry flavor. I did change up the icing just a bit from the original recipe. The icing calls for mashed strawberries to be incorporated in the icing.  I chose to chop my strawberries and fold them in leaving them chunky so that you get bits of strawberries throughout.  I must say it came out fantastic!  Everyone just loved the cake and there wasn't a bite left.

Guess I'll have to make another one!

Enjoy!

Grandma Landon's Strawberry Cake

serves 15

FOR THE CAKE:
1 box (18.25 Oz. Box) White Cake Mix
1 box (4-serving 3 Oz. Box) Strawberry Jello
¾ cup Oil
½ cup Water
¼ teaspoon Baking Soda
4 whole Eggs
½ cup Fresh or Frozen Strawberries
3 Tablespoons Flour

FOR THE FROSTING:
½ stick Butter
3 ounces, Cream Cheese, softened
1 dash Salt
1 pound Powdered Sugar
⅓ cup Strawberries, Fresh or Frozen, Thawed And Mashed (I cut mine into chunks)

For the cake:
Mix cake mix and box of Jello until blended. Add oil, water and baking soda and then beat 2 to 3 minutes. Add eggs and beat 2 to 3 minutes. Toss strawberries with 3 Tablespoons of flour. Fold the strawberries and any juice that may have accumulated into the batter mixture. Pour into a greased and floured 9″x13″ pan. Bake at 350 degrees for 35 minutes or until done.

For the frosting:
Beat butter and cream cheese with salt until smooth. Gradually beat in half of the powdered sugar, then the strawberries, then the remaining powdered sugar until smooth. (Note: if you leave the strawberries chunky then fold them in after the frosting comes together, adding all the powdered sugar.)  Frost the cooled cake and enjoy.