Black Russian Cake

Another great recipe from Carrie!

warning: this can be addicitive!

18 oz. package yellow cake mix (without pudding in the mix)
6 oz. package of instant chocolate pudding mix
1/2 cup sugar
1 C. oil
4 eggs
1/4 cup kahlua
1/4 cup vodka

Glaze:
1/2 cup powdered sugar
1/4 cup kahlua

Preheat oven to 350. Grease and flour bundt pan. Combine all ingredients (except those for glaze) in a bowl (i use the stand mixer, but the recipe indicates that a hand mixer is fine, too.) Mix on low speed for 60 seconds. Increase speed to medium for 4 minutes (times should be precise). Pour batter into prepared pan and bake for 45 minutes* or until a cake tester comes out clean. Cool for ten minutes and turn out onto rack. Poke cake all over with a fork. Drizzle glaze all over, brushing with a pastry brush to cover completely. When cool, sift powdered sugar on the top to garnish.

*the original recipe called for baking it 60-70 minutes. The first time I made it, I cooked it for 55 minutes and it was too dry. Maybe it's my oven but 45 minutes seemed perfect --a little gooey and delicious!

Mom's incredible Pilaf

So tonight I am making Shrimp Paulista (see previous post for recipe) and this incredible Mushroom Pilaf my mom invented. Dear friends are coming over to keep me company as my husband is travelling and I would be likely to eat Pirate Booty and drink wine if I were just by myself!

Mushroom Pilaf:
1 cup trader joe's brown rice medley

Cook according to package instructions, substituting chicken or vegetable broth for water. This can be done ahead.

1/2 stick butter
2 cups chopped onion
6 cups sliced mushrooms (I am using white and cremini, a double box of each)
1/2 cup dry white wine
1 tsp. dried herbs (I use an italian mixture--but you could use herbes fines or just thyme, rosemary, etc.)
salt and pepper to taste.

Heat butter in a large skillet. Saute onion until soft--about 5 minutes. Add mushrooms and cook until they release their juices. Add wine and herbs and simmer until most of the liquid has evaporated. Mix cooked rice and mushroom mixture together and either serve immediately (if rice is still hot) or keep covered in a warm oven until ready to eat.

Enchiladas

We seem to be on a mexican bender!

Another great recipe from my dear friend and inspired cook, Willow--taken from the back of the trader joe's enchilada sauce bottle and altered.

Saute in 2 Tbs. olive oil:
2 cups diced onion
1/2 tsp. salt
1 tsp. chili powder
1 tsp. cumin

Add and stir until combined:
3-4 cups grilled or cooked shredded chicken
2 Tbs. tomato paste
2-3 Tbs. water
Set aside.

Heat in a frying pan over medium:
1/2 cup canola oil

In another shallow pan heat:
1 bottle trader joe's enchilada sauce

For this next step you will need 10 corn tortillas, the chicken mixture and 2 cups shredded mexican (cheddar, jack) cheese.

Take each corn tortillas and fry for 5 seconds in oil. With tongs, lift the tortilla out of the oil and let the oil drip off. Place into enchilada sauce and flip until covered. With tongs again, let the excess sauce drip off. Put into baking dish and fill with chicken, some shredded cheese and roll. Flip so the enchilada is seam-side down and repeat, making a row of enchiladas--you will have ten total.

Cover with each enchilada with 1 Tbs. trader joe's salsa verde and more shredded cheese. Bake in a 350 degree oven for 30-45 minutes until bubbly. Enjoy!

Shrimp Paulista

I had a version of this a few weeks ago at my friend Willow's house for dinner--so delicious! Here is my recreation--I glanced at the recipe she used, but didn't get the amounts exact. This version is excellent, too!

Mix in a bowl:
juice 2 limes
4 cloves garlic pressed
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/2 cup olive oil
1/4 cup chopped cilantro

add:
1 lb. shrimp peeled and deveined (i buy the frozen kind that are already peeled from trader joes and defrost under running water.)

Marinate for 30 minutes---any longer and the shrimp gets tough.

Heat a skillet to high heat. Dump entire contents--shrimp and marinade into the pan. Saute until shrimp is no longer pink. Serve over couscous or rice.