Cocoa Pudding Trifles made with Chocolate Peanut Butter Rice Krispie Treats

As seen on Chef Alli's Farm Fresh Kitchen on WIBW 13 News this Morning, Thursday, Feb. 27, 2014 with From the Land of Kansas Guest and Director, Stacy Mayo.

Cocoa Pudding

½ cup Hershey’s Cocoa

1 ¼ cups granulated sugar
1/3 cup cornstarch
¼ tsp salt
2 cups Hildebrand skim or 2% milk
½ cup heavy whipping cream
3 TBS unsalted butter
1 ½ tsp pure vanilla extract

In a medium saucepan, stir together cocoa, sugar cornstarch and salt.  Gradually add milk and cream, stirring until smooth.  Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.  Remove from heat; stir in butter, and vanilla, whisking gently until smooth.  Press plastic wrap directly onto surface.  Cool to room temperature.  Refrigerate 6 to 8 hours.  Garnish with whipped cream topping.  Cover; refrigerate leftover pudding.

 

Makes a delicious cream pie filling.    Makes 6 – 8 servings

Chocolate Peanut Butter Rice Krispie Treats

1/4 cup butter, cubed10 oz pkg marshmallows
3/4 cup peanut butter
5 cups crisp rice cereal
1 cup butterscotch chips
1 cup chocolate chips

In a large mixing bowl, microwave butter and marshmallows in 30 second increments, stirring until melted and smooth; stir in peanut butter. Add cereal and stir to combine well; spread into a 9 x 13 pan and gently press to compact slightly. In a small bowl, combine chips and microwave in 30 second increments until melted; stir until smooth then spread over cereal mixture in pan. Cover and chill till chocolate is set.

Peanut butter rice krispie mixture can be pressed into a sheet pan, topped with chocolate mixture and then rolled into a log; chill, then slice into spirals to serve. 

To create Trifles:
Layer Cocoa Pudding with small pieces of Chocolate Peanut Butter Treats into a pretty trifle glass; chill.  Garnish with whipped topping and serve. 

Now You're Cookin',
Chef Alli

Pan-Roasted Brussels Sprouts

As seen on WIBW 13 News This Morning, Feb. 13, 2014, with Chris Fisher and AnnaRose Hart, From the Land of Kansas. 

 

**Please don't turn your nose up at my Brussels Sprouts! I've turned many so-called "BS-Haters" into fans with this recipe. Brussels Sprouts get a bad rap, especially if you remember them from your school cafeteria days when they were most likely boiled in water before serving....please wipe those completely from your mind, if possible. THEN, try this recipe below and give them another shot.  PLEASE.

2 lbs. fresh Brussels sprouts, stems trimmed and loose leaves removed, sliced in half
2-3 Tbs. extra virgin olive oil, divided use 

1/3-1/2 cup broth
 ¼ cup chopped cooked ham
1 Tbs. good balsamic vinegar
1 Tbs. pure maple syrup
Zest from 1 orange
Kosher salt and freshly ground black pepper, to taste



AnnaRose Hart, From the Land of Kansas,

my partner in crime on WIBW 13 News This Morning

In a large mixing bowl, toss sprouts with 1 Tbs. olive oil. Meanwhile, heat remaining olive oil over medium high heat in a large cast iron skillet; when oil is shimmering, add sprouts, in a single layer and cook for 3-4 minutes or until nicely caramelized. Turn sprouts over and cook an additional 8-10 minutes, adjusting heat as necessary and tossing sprouts occasionally so they don’t burn, adding a small amount of broth at a time to help "steam" Brussels sprouts.  In a small bowl, combine the ham, vinegar, maple syrup and orange zest; drizzle over cooked sprouts; season to taste with salt and pepper and serve at once.

Now You're Cookin',

Chef Alli

Chef Alli's Loaded Nachos Grande

1-2 Tbs. canola oil
1 onion, diced, divided use
1 tsp. chili powder
1/2 tsp. smoked paprika
1 tsp. cumin
1/4 - 1/2 tsp. red pepper flakes

2 lbs. lean ground beef

kosher salt and freshly ground black pepper, to taste
1 can chili beans with liquid
1 can black beans, drained and rinsed
1/2 cup chicken broth
1 -2 tsp. chipotle sauce

Tortilla chips
2-3 cups freshly grated sharp cheddar

6 roma tomatoes, seeded and diced
1 jalapeno, seeds and membranes removed, diced
1/3 cup chopped cilantro
juice and zest of 1 lime
kosher salt, to taste
1-2 avocados, pitted and diced
sour cream, for garnish

Click Here to Learn the 5 Laws of Loaded Nacho Platters

In a large skillet over medium high heat, add oil; when oil is hot, add half of diced onion and all spices; saute until onions are softened a bit, approx. 2-3 minutes.  

Add beef and cook until completely cooked and browned; drain fats rendered. Stir in beans, broth, and chipotle sauce; season to taste with salt and pepper. Reduce heat and simmer for 15-20 minutes.

Meanwhile, create pico de gallo by combining remaining half of diced onion with tomatoes, jalapeno, cilantro and lime zest and juice in a small bowl.

Preheat oven to 375 degrees. To create nacho platter, place a layer of chips on a large baking sheet.  Top with a shallow layer of beef mixture, then top with cheese; place into oven for a few minutes, just until cheese melts, then repeat with a couple more layers.  

Sprinkle prepared nacho platter with prepared pico, avocado and dollops of sour cream.  SERVE AT ONCE!

Now You're Cookin',
Chef Alli 

P.S. Here's a few great tips for ensuring your nachos are outstanding! 

The 5 Laws of Loaded Nacho Platters

The Super Bowl is fast approaching.  I'm always enthused about watching the game on the big screen, but true excitement doesn't hit until I begin planning my nacho platter. 

Super bowl parties should ALWAYS be marked by a grand platter, piled high, of good, basic nachos, and here are the tried-and-true of laws of making the best ones:

1.  Never use pre-grated cheese.  Pre-grated cheese has lots of fillers and anti-caking agents included, so I always grate my cheese myself.  Make sure it's a fine grate so that you'll get nice, even melting.

2.  Don't overcrowd the layering of the nachos.  I am typically heating my nachos in the oven, so I always use a baking sheet where I can spread them all out evenly, building my layers.

3.  Speaking of layers, I melt my layers one at a time - here's how:  Put down your layer of chips, add meat topping, then a fine layer of cheese - into the oven they go, for a few minutes, until cheese is good and melted.  Repeat with a couple more layers.

4.  Always use nice, THICK, corn tortilla chips!  Or, for an extra special treat, cut flour tortillas into triangles and deep fry until golden brown.  These make a wonderful chip for nachos.

5.  KISS should be applied with creating nacho platters:  Keep It Simple, Silly.  Good nachos need only include the basics:  chips, beef/bean filling, cheese, salsa and (of course!) fresh pico de gallo! Keep the sour cream and guacamole for serving on the side.  

Enjoy!!

Now You're Cookin',
Chef Alli 

Frosty Eggnog Punch

Made with thick, rich Hildebrand Farms Dairy eggnog, this holiday punch makes gatherings even more festive and fun.  The adults in the group may appreciate the addition of a little brandy or bourbon! 

3 - 4 quarts Hildebrand Farms Dairy eggnog, chilled very well
1 gal premium vanilla ice cream, slightly softened
1 quart half and half
1 tsp. pure vanilla extract or substitute your favorite brandy or bourbon
1 tsp. nutmeg (freshly grated is best)
cinnamon for garnish
2 cups whipped cream

Pour eggnog into punch bowl; the amount needed will vary on the size of the punch bowl.  Pour in half and half, a small amount at a time, taking care not to add too much, making eggnog too thin in consistency.  Using a small ice cream scoop or cookie dough scoop, scoop out balls of ice cream and place into eggnog mixture.  Add vanilla, brandy or bourbon, to taste. To finish, add dollops of whipped cream on top, then sprinkle with nutmeg and cinnamon. Serve at once!

Now You're Cookin',
Chef Alli

Building Beautiful Charcuterie and Cheese Boards for Your Holiday Guests

Charcuterie comes from the French, meaning 'cooked meat'. Creating a simple charcuterie board of meats and cheeses requires just a few basic guidelines and it provides a wonderful "noshing" station for your gathering. 

Annarose Hart,  with her From the Land of Kansas gift basket and products, joined me on WIBW 13 News This Morning,  Nov. 14, 2013, as my special guest for Chef Alli's Farm Fresh Kitchen. 

Here are the secrets to success:

1.  Gathering

• Select a variety of flavors and textures that will offer an appetizing selection, but not an overwhelming abundance. (Remember - More is not better, better is better!)  Keep in mind the preferences of the guests you've invited, making sure to include elements they will be comfortable approaching and eating:
• Cured and smoked meats, such as salami and prosciutto
• An assortment of stone-ground or Dijon mustard
• Slices of toasted baguette (you can never have too many!)
• Assorted interesting crackers and breadsticks 
• Fruits, such as sliced apples and pears, fresh figs, dried apricots, etc
• Nuts, such as smoked almonds, pistachios, glazed pecans
• Olives, peppadews, pickles, chutneys, fruit spreads and jams, marinated artichokes, pestos, tapenades, capers 
• 3-5 Cheeses of varying types, including aged, hard, veined, and/or soft

2. Presentation 

• Choose an assortment of pretty marble or slate slabs, or use wooden cutting board(s) and arrange your elements to create a pleasing layout - this is the part that I enjoy the most.  I like to place my meats more in the center of my boards, surrounding them with small bowls of the other chosen ingredients that will make interesting flavor combinations. 

3. Portion Planning

• In my experience, guests will eat as much as you place out on your boards. As an appetizer, plan on at least 2-3 oz. of total meat per person and about 2 oz. of cheese per person.  Planning for these portions will still allow room for later courses at dinner.  (If your charcuterie and cheese boards are the main course, double the amounts stated per person.)

4.  Serving

• Cheeses and cured meats are at their optimum flavor when served at room temperature so arrange them on your boards about 30 minutes before your guests arrive. 
• If possible, label the elements included on your boards so guests know what their eating. 
• To avoid mixing the cheeses and spreads, provide knives and serving utensils for each element. 

5. Safety

• It is best not to let your charcuterie and cheese boards stand at room temperature for more than two hours. Using smaller boards will allow you switch to a fresh one as needed after your event gets under way.  

Let the party begin!

Now You're Cookin,

Chef Alli

KC Pumpkin Patch Strudelines

These strudelines are plump, little packets that make a delightful low-fat dessert for the holidays.  Once you master the phyllo dough technique for the rolling up the strudelines, you will find they are fun and quick to assemble.  The strudelines also freeze well; once you’ve rolled them up, place onto a baking sheet and freeze solid.  To bake, place frozen studelines into a preheated 350 degree oven and bake, uncovered, for 15-20 minutes until golden brown. 

15 oz. can pumpkin

½ cup packed dark brown sugar

1 tsp. pumpkin pie spice

1 Tbs. all-purpose flour

¼ tsp. kosher salt

12 sheets frozen phyllo dough, thawed

Vegetable or canola oil non-stick cooking spray

2-3 Tbs. melted butter

1 cup granulated sugar, combined with 1 Tbs. cinnamon

½ cup chopped pecans, toasted

4 oz. cream cheese, cut into 12 equal pieces  (I use one-third less fat cream cheese)

Whipped cream, for garnishing

Pumpkin pie spice, for garnishing whipped cream

• Preheat oven to 375 degrees F.
• In a medium mixing bowl, combine pumpkin with brown sugar, pumpkin pie spice, flour, and salt; set aside.
• Place 2 sheets phyllo dough on top of one another on a clean work space or a sheet of parchment paper; spray the top side and then flip (keep sheets together) over and spray the other side.  (Be sure to keep remaining phyllo dough covered with plastic wrap and a damp cloth to prevent it from drying out.)
• Sprinkle a bit of cinnamon/sugar mixture over the top of the phyllo sheet stack, then cut the stack in half lengthwise to create 2 longs strips.
• Place a dollop (1/12) of the prepared pumpkin mixture about 2 inches from the end of one phyllo strip, then top with a piece of cream cheese and a sprinkling of pecans.

• To shape strudelines, fold the bottom 2” edge of phyllo up over filling, then fold in the long sides to encase filling; roll up strudeline, using the complete length of the phyllo sheets, then place seam-side down onto a parchment-lined baking sheet.
• Brush strudeline with a bit of melted butter and sprinkle with cinnamon/sugar mixture. Repeat with remaining ingredients to create 12 strudelines.  Bake, uncovered, for approx 15-20 minutes or until golden brown; cool completely.
• Serve strudelines at room temperature, topped with whipped cream and a sprinkle of pumpkin pie spice. 

Now You're Cookin'!

Chef Alli

Chef Alli’s Inc.

PO Box 750664

Topeka, KS  66675        785.272.1055            www.ChefAllis.com                 ChefAlli@ChefAllis.com

Facebook:  www.Facebook.com/ChefAlli      

Alma Creamery Tortilla Pie

15 oz. can black beans, drained and rinsed

10 oz. pkg. frozen sweet corn, thawed

1 cup tomato salsa or tomatillo salsa, if you prefer

8 oz. can tomato sauce

1 ½ cups freshly grated Alma Creamery Pepper Jack cheese

½ cup chopped fresh cilantro

4 scallions, chopped

¾ tsp. cumin

4 (10 inch) flour tortillas

1 Tbs. olive oil

Sour cream, cilantro, salsa, for garnish

• ·   Preheat oven to 450 degrees F.  In a large mixing bowl, combine beans, corn, salsa, tomato sauce, 1 cup of cheese, cilantro, scallions and cumin. 
• ·   Meanwhile, heat a large heavy skillet over high heat, just until smoking.  Brush both sides of tortillas a bit of oil and add to skillet, one at a time, to fry till golden brown on each side, approx. 1 minute total for each. 
• ·  To bake, place one fried tortilla into a greased, shallow baking dish; spread with one third of filling. Repeat layering twice, then top with remaining tortilla, gently pressing down to help layers adhere.  Top with remaining ½ cup of cheese.
•   Bake, uncovered, for 12-15 minutes, or until pie is hot throughout.  Transfer pie to a cutting board or platter, then cut into wedges with a pizza cutter or serrated knife.  Enjoy at once, garnished with sour cream, cilantro and salsa, if desired.  

   Now You're Cookin',

   Chef Alli

Kansas State Fair Zucchini Bread

August 8 is National "Sneak Some Zucchini On Your Neighbor's Porch" Day, and in case you missed that perfect opportunity to share some of your crop, why not use your abundance of zucchini to whip up a few batches of moist, tasty zucchini bread?  This recipe came from the Kansas State Fair Cookbook and was submitted by Erma Stucky, Pretty Prairie, KS.  

Wednesday Morn Farmers Market at the State Capitol, Topeka, Ks

3 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 cup chopped nuts (I used toasted walnuts)
3 eggs, beaten
1 cup cooking oil
2 cups sugar
1 pkg. (3.4 oz) vanilla instant pudding
2 tsp. vanilla 
2 cups zucchini, ground (I pureed mine in the food processor)

Sift together the first 5 ingredients and set aside.  Mix eggs, oil, sugar, pudding mix and vanilla; beat well.  Add zucchini and nuts.  Mix in the dry ingredients.  Bake at 350 degrees for 1 hour.  Makes (2) 7 1/2 x 3 1/2 x 2 1/2 loaves.  Freezes well.  

Tips for Making Good Zucchini Bread:

• Choose zucchini that are small to medium.  Those giant zucchini that people are always trying to give away tend to have flesh that's tough and dry. If you must use these "big boys", cut them in half lengthwise and scoop out all the seeds, grating or pureeing the remainder of the flesh for your recipe. 
• Zucchini that are about the size of your forearm will yield about 3 cups of pureed zucchini.  
• Don't over mix your ingredients.
• Use a parchment "sling" for easy loaf removal from the pan.
• As soon as your zucchini bread comes out of the oven, cover the pan with foil to trap the condensation- this makes for extra-moist zucchini bread once it cools.  

Now You're Cookin',

Chef Alli