INSTRUCTIONS

• Preheat the oven to 350 degrees
  (for dark, non-stick pans) or 375
  degrees for shiny metal pans). Add
  cupcake liners or grease bottom and
  sides of the cupcake pans.
• Combine cake mix, water, oil, and
  eggs in a large bowl. Beat with a mixer
  on medium speed (or vigorously by
  hand) for 2 minutes.
• Pour into pan and bake 14 to 19
  minutes. Let cool.
  Frosting
• Sift powdered sugar to remove
  lumps.
• In the bowl of electric mixer, beat
  stick of butter, powdered sugar and
  cocoa powder until smooth.
• Frost cupcakes and serve.
  —Recipe courtesy Donna Hisey

The post Winning Recipe: Carol Shelton Black Magic Cupcakes appeared first on OCWS.

2 garlic cloves, halved

2 Tbsp butter

4-5 medium to large russet potatoes, peeled & sliced into ¼ inch slices

12 oz cheddar cheese, shredded (including 6 oz aged cheddar)

12 oz whole milk

12 oz heavy whipping cream

1/8 tsp nutmeg

Salt & ground pepper

Preheat the oven to 375 degrees F

Use one garlic clove to rub over the bottom and sides of a 8 X 13 or 9 X 14 glass casserole dish then use 1 Tbsp of butter to grease the dish.

In a medium saucepan, lightly whip the milk, cream and nutmeg. Add the remaining garlic clove. Bring to a full boil, then remove from the heat and set aside.

Arrange potato slices in a single, slightly over-lapping layer, lightly sprinkle with salt and pepper, then add some of the cheese. Repeat until there are a total of three potato & cheese layers. 

Pour the sauce through a large fine mesh strainer into the casserole dish. Sprinkle the remaining cheese over the top and dot with the remaining butter. Lightly cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes uncovered until the top is nicely browned. Serves 9-12

The post CHEF OF THE EVENING New Zealand Potato Bake (A.K.A. Scalloped Potatoes) appeared first on OCWS.

Chef was Mary Dee Kienstra using a recipe by Once Upon a Chef, Jenn Segal

Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds.

Servings: 6 to 8

Ingredients

• 1½ cups pearl barley (do not substitute hulled barley or hull-less barley)
• Salt and pepper
• ¼ cup extra virgin olive oil, plus more for serving
• 2½ tablespoons pomegranate molasses (see note)
• 1 teaspoon fresh lemon juice
• 1 tablespoon sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ cup coarsely chopped fresh cilantro (parsley may be substituted)
• ½ cup golden raisins
• ½ cup unsalted shelled pistachios or walnuts, chopped coarse
• 4 oz feta cheese, cut into ½-inch cubes
• ½ cup scallions, green parts only, thinly sliced (you’ll need 4 to 6 scallions)
• ½ cup pomegranate seeds (substituted with dried cranberries because pomegranate seeds were not in season)
• Instructions
• Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
• In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and ¼ teaspoon salt.
• Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.

The post Chefs of the Evening appeared first on OCWS.

• 1 lb. Kielbasa sausage
• Salt and pepper
• 1 lb. jumbo shrimp (16 to 20 per pound), peeled and deveined
• 1 lb. scallops
• 6 tablespoons extra-virgin olive oil
• 7 garlic cloves, minced
• 1 3/4 teaspoons smoked paprika
• 3 tablespoons tomato paste
• 4 cups chicken broth
• 1 (8-ounce) bottle clam juice
• 2/3 cup dry sherry
• Pinch saffron threads (optional)
• 1 onion, chopped fine
• 1/2 cup jarred roasted red peppers, chopped fine
• 3 cups Spanish Bomba or Valencia rice
• 1 lb. littleneck clams, scrubbed
• 1 cup frozen peas, thawed
• 6 – 8 whole shrimp with heads
• 6 – 8 stalks asparagus, grilled
• Lemon wedges

Preparation

Clean shrimp of any dark intestinal tract. Toss shrimp with 1 tablespoon oil, 1/2 teaspoon garlic, 1/4 teaspoon paprika, and 1/4 teaspoon salt in bowl until evenly coated. Set aside.

Repeat seasonings with scallops and set aside.

Grill asparagus and set aside.

For the whole shrimp, remove the legs and antennae.

In A Separate Saucepan

Heat 1 tablespoon oil in a medium saucepan over medium heat until shimmering. Add remaining garlic and cook, stirring constantly, until garlic sticks to bottom of saucepan and begins to brown, about 1 minute.

Add tomato paste and the remaining 1 1/2 teaspoons paprika and continue to cook, stirring constantly, until dark brown bits form on bottom of saucepan, about 1 minute.

Add chicken broth, clam juice, sherry and saffron. Increase heat to high and bring to boil. Remove saucepan from heat and set aside.

For Gas Grill (or stovetop burner)

Place paella pan on grill (turning burners to medium-high) and add a tablespoon of oil. When hot, add Kielbasa and sauté to render some of the fat. Remove Kielbasa and set aside.

Add 1/4 cup oil, and when it starts to shimmer, add onion, red peppers and 1/2 tsp. salt. Cook, stirring frequently, until onion begins to soften, 4 to 7 minutes.

Add rice (turning burners to medium) and stir until grains are well coated with oil.

Pour broth mixture over rice. Smooth rice into an even layer, making sure nothing sticks to sides of pan. Scatter Kielbasa around the pan.

When liquid reaches gentle simmer, place shrimp in center of pan in single layer.

Arrange clams in center of pan, evenly distributing with shrimp and pushing hinge sides of clams into rice slightly so they stand up.

Place whole shrimp decoratively in pan.

Cook covered, moving and rotating pan to maintain gentle simmer across entire surface of pan, until rice is almost cooked through, 12 to 18 minutes. (adjust heat to maintain simmer.)

Sprinkle peas and arrange asparagus evenly over paella, cover grill and cook until liquid is fully absorbed and rice on bottom of pan sizzles, 5 to 8 minutes.

Continue to cook, uncovered, checking bottom of pan frequently with metal spoon, until uniform golden-brown crust forms, 8 to 15 minutes longer. (Rotate and slide pan around grill as necessary to ensure even crust formation.)

Remove pan from grill, cover with aluminum foil, and let stand for 10 minutes. Serve with lemon wedges.

The post CHEF OF THE EVENING appeared first on OCWS.

• 1 (18.4 ounce) package brownie mix (such as Betty Crocker)
• 2 large eggs
• ½ cup vegetable oil
• 3 tablespoons water

Chocolate Pudding

• 4 cups milk
• 2 (3.9 oz.) packages instant chocolate pudding mix

To Assemble

• 3 (1.4 ounce) bars chocolate covered
• English toffee
• 1 (16 oz.) package frozen whipped topping, thawed

Instructions

• PREHEAT oven to 350 degrees F (175 degrees C).
• GREASE 9×13-inch baking pan.
• MAKE the brownies:
  • COMBINE brownie mix, eggs, vegetable oil, and water in a large bowl.
  • MIX with a wooden spoon until well blended.
  • SPREAD into the prepared baking pan.
  • BAKE in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, about 25 minutes.
  • Let COOL completely.

Prepare the pudding

• WHISK milk and pudding mix together in a large bowl until smooth; set aside.
• To assemble:
  • CRUMBLE 1/2 of the brownies on the bottom of a glass punch bowl; spoon 1/2 of the pudding on top.
  • CRUSH 1 toffee bar over pudding and top with 1/2 of the whipped topping.
  • REPEAT layers in the same order, then refrigerate until ready to serve, saving the last toffee bar to crumble and sprinkle on top before serving.

The post Death by Chocolate Trifle appeared first on OCWS.

“My dad says, ‘This is better made a day before, refrigerated and reheated gently,’” Chris says. “I feel it’s mandatory.”

If necessary, add more wine to thin the sauce while reheating or, if you prefer it thicker, that is what the potato starch is for. Finally, this is cooking (not baking). All measurements are merely guidelines. Chris advises: try it, tweak it and make it your own.

Boeuf Bourguignon
Ingredients
3 lbs. boneless beef chuck
1 stick butter or margarine
3 Tbsp. brandy
1 medium onion (yellow or red)
chopped to 1/2” pieces
2 lbs. fresh crimini mushrooms
chopped in quarters
2 1/2 Tbsp. potato starch
1/8 tsp. pepper
3 cubes beef boullion
2 Tbsp. tomato paste
2 cups Burgundy
1 cup dry sherry
1 cup ruby port
1 10 1/2 oz. can condensed beef
broth, undiluted
3 bay leaves
Parsley

Instructions
WIPE beef with paper towels.
With sharp knife, cut into 1” cubes.
SLOWLY heat 5-quart dutch oven
with light fitting lid.
ADD in 2 Tbsp. of hot butter. Over
high heat, brown beef well all
over—do about 1/4 at a time, enough
to cover bottom of dutch oven so all
cubes cook evenly.
TURN beef with tongs. Lift out as
it browns. Continue until all of the
beef is browned, adding more butter
as needed (takes about 1/2 hour).
Once done, return all cubes to the
dutch oven.
HEAT 2 Tbsp. brandy in small
saucepan just until vapor rises.
IGNITE and pour over beef (this
part is optional and I usually skip
after nearly burning my house down
… twice). As the flame dies (if
you’re brave enough to have ignited
it), remove beef cubes to another pan
and set aside.
ADD 2 Tbsp. butter to dutch oven at
medium heat.
ADD onions and cook over medium
heat, covered, until onions brown
slightly, stirring occasionally.
ADD mushrooms and cook, again
stirring occasionally, roughly 5 minutes
or enough time to fully sweat
the onion/mushroom combo.
REMOVE onions and mushrooms
with slotted spoon to a separate
bowl, leaving the “juice” behind.
REMOVE dutch oven from heat.
STIR in tomato paste, red wine,
sherry, port, boullion cubes
and beef broth using a wooden
spoon or whisk.
PREHEAT oven to 350 degrees.
BRING wine mixture in dutch oven
just to boiling then lower heat to
low. While stirring, add beef, pepper,
bay leaf, onions, mushrooms and
remaining brandy; mix well.
PLACE a large sheet of waxed paper
over top of dutch oven; place lid
on top of paper.
BAKE covered, stirring occasionally.
COOK 2 hours or until beef is tender
when pierced with a fork.
SPRINKLE with parsley and let
cool a while (usually an hour for me)
then put in the refrigerator overnight.

The post Chef of the Evening appeared first on OCWS.

A different take on the Philadelphia favorite. The original cheesesteak was credited to Pat and Harry Olivieri, two brothers who ran a hot dog stand near South Philadelphia’s Italian Market. Legend has it that in the 1930s, the brothers wanted to offer new sandwiches. Their new item was grilled beef and onions in a toasted roll, with no cheese! A customer asked for one with provolone cheese and the classic Philly cheesesteak was born!

Preparation Time: 30-40 minutes

Yield: 12 servings

Ingredients

24 Kings Hawaiian Sweet Rolls

3 pounds ground beef

1 large diced sweet yellow onion

1 large diced green bell pepper

1 tablespoon garlic powder

2 teaspoons salt

1 teaspoon ground pepper

1 teaspoon onion powder

6 ounces softened cream cheese

8 ounces thinly sliced provolone cheese

5 tablespoons melted butter

2 teaspoon garlic salt

Instructions

Preheat oven to 350 degrees F.

Combine the ground beef, onion, and bell pepper in a large skillet over medium heat. Crumble the beef while cooking until it is no longer pink. about 8-10 minutes.

Drain fat from the skillet.

Add garlic powder, salt, pepper, and onion powder.  Stir to combine.

Add cream cheese. Mix until combined.

Cut the slider rolls in half horizontally and lay the bottom sections in a 9×13-inch baking dish.

Spread the beef mixture evenly over the bottom roll layer.

Top the beef mixture evenly with the provolone cheese slices and replace the tops of the rolls.

Mix the melted butter and the garlic salt together.

Cut between the sandwich rolls to divide each slider sandwich

Brush the butter mixture over the top. Bake in preheated oven until heated through, about 20-25 minutes.

The post CHEF OF THE EVENING – Easy Philly Sliders appeared first on OCWS.

Babyback BBQ Ribs

Ingredients

Rack of Babyback ribs

1 Tbsp. olive oil

Equal parts sea salt and

ground pepper

Sriracha BBQ sauce or one

with a kick

 Instructions

PREHEAT oven to 275 degrees.

 RINSE and dry the ribs.

REMOVE any membrane material.

 COAT top side of the ribs with olive oil.

SPRINKLE with equal parts salt and pepper.

WRAP and seal ribs in aluminum foil and place on a baking sheet.

 PLACE on center rack and back for 3 to 3.5 hours.

REMOVE and open the top of the foil.

SLATHER on the sauce and broil on center rack for 8 to 10 minutes or until the sauce is bubbling to a caramelized perfection.

The post RECIPE OF THE MONTH appeared first on OCWS.

Chicken Pot Pie

Ingredients

1 1/2 lb. chicken breasts

3/4 stick of butter

7 Tbsp. all-purpose flour

3 cups chicken broth (left over from cooking chicken in the crock pot)

1/2 cup of heavy cream 12 oz. frozen vegetables (carrots, peas, corn and green beans)

Salt and pepper

Paprika

Egg

Premade pie crusts (2)

Instructions

ADD chicken breasts to slow cooker in a single layer. Cook on low 1 1/2 to 2 1/2 hours. Let cool then shred. Be sure to save the broth from the chicken.

PREHEAT oven to 350 degrees.

MELT butter in an oven-safe pan, then add the flour, stirring constantly until it becomes a roux. This takes a few minutes; wait until it becomes slightly brown.

SLOWLY add the warm broth and cook until the mixtures thickens, then add heavy cream (or half & half).’

HEAT vegetables in microwave on high 4-5 m

The post Chef of the Evening appeared first on OCWS.

This classic berry pavlova recipe filled with lemon whipped cream filling and garnished with assorted summer berries.

Pavlova (named after the ballerina Anna Pavlova) is a crisp,

yet soft meringue shell, fresh fruit topping, and some variety of whipped cream filling.

 Meringue Ingredients:

• 4large egg whites room temperature
• pinch of kosher salt
• 1cup (200 g) fine caster or granulated sugar
• ½teaspoon pure vanilla extract
• 2teaspoons cornstarch
• 1teaspoon freshly squeezed lemon juice

Lemon Berry Filling:

• 1¼cups (300 mL) heavy whipping cream cold
• 3tablespoons high-quality store-bought or homemade lemon curd
• 1teaspoon freshly squeezed lemon juice
• zestof 1 lemon
• 2cups fresh mixed berries such as raspberries, blueberries, blackberries
• confectioner’s sugar for garnishing (optional)

Instructions 

Prepare the Meringue Shell: Preheat your oven to 275°F with a rack in the center position. Using parchment paper, trace a 8-inch diameter circle on the paper with a pencil. Flip the parchment paper over, so that the pencil side is facing down.

Place the egg whites and salt in the bowl. Whisk over medium speed until the egg whites soft peaks form, about 3 minutes. Increase the speed to high. Slowly add the sugar, sprinkling in one tablespoon at a time, and continue beating for roughly 3 minutes. Continue to whisk over high speed until the meringue mixture reaches stiff peaks and is glossy, an additional 3 to 5 minutes.

Add the vanilla extract, cornstarch and lemon juice, and whisk on high speed for an additional minute until well combined. Fold with a spatula to ensure that all the ingredients are incorporated well.

Gently transfer the meringue to the center of the circle on the parchment-lined sheet pan. Smooth the meringue into a thick disk using the edges of the circle as a rough guide. The meringue should be roughly about 2½ to 3 inches tall.

Bake the meringue until crisp, pale in color, and dry to touch, roughly 1 hour and 15 minutes. Turn off the oven and prop open the oven door. Allow the meringue to cool completely in the oven, about 1 to 1½ hours. It should be crisp, dry to touch, and have a slightly cracked appearance.

 Prepare the lemon berry filling: Just before serving, place the chilled heavy cream in a clean bowl and beat the cream, starting at a low speed and gradually increasing to high, until it reaches soft peaks. Using a spatula, fold in the lemon curd, lemon zest, and lemon juice.

 Carefully transfer the meringue shell to a flat serving platter; meringues are very fragile, so you may want to use the parchment paper to do this or alternatively, serve it on the sheet pan. Top the meringue with the lemon curd cream, followed by the mixed berries, and dust with powdered sugar.

Serve in large scoops. Pavlova is best enjoyed the day it is baked, as meringue will gain moisture and lose its crispness with time; leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.

The post Chef of the Evening – Berry Pavlova with Lemon Whipped Cream appeared first on OCWS.