Strawberry Shortcake Trifle

INGREDIENTS
1 large angel food cake
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
12 ounces frozen whipped topping, thawed
1 1/2 cups sugar
4 1/2 tablespoons cornstarch
4 1/2 tablespoons strawberry gelatin (Jell-O)
1 1/2 cup hot water
2 packages fresh strawberries, quartered
Half of a chocolate bar

DIRECTIONS
1. In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick and everything is absorbed. Remove from heat and allow to cool completely. I place it in the fridge so it doesn't take as long. Add a few ice cubes to further speed up the process.
2. Add all of the strawberries except for 1/2 of a cup worth and reserve for topping.
3. Slice cake, horizontally into 3 equal layers.
4. Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
5. In a large trifle bowl place a layer of cake, topped with a layer of strawberry, followed by a layer of the custard mixture. Repeat layering in this order for remaining cake, strawberries and custard.
6. Top cake with remaining strawberries and shredded chocolate. It is best to shred the chocolate while it is slightly chilled.

NOTE: You can also assemble in individual trifle bowls.

I'm Back Again...

Sorry guys, this blogging thing really isn't my "thing". Cooking is. But when I cook, I just cook. Been having a problem stopping to take a second to tell you all what I am doing. Guess not everyone can just see a finished product and go ya I get it. So will try to make a better effort. Yes I already know I have said this before. So enough!

P.S. Shannon...where ever you go in and edit those damn label things, dessert is spelled with two s'es. I would figure a chocoholic such as yourself would know such things. :)

Heirloom tomato salad

4-5 Heirloom tomatoes cut into bit size chunks
1 avocado cut into bite size chunks
1/4 - 1/2 cup thin sliced red onion (to taste)
1/4 cup basil thinly chopped
olive oil
salt
pepper
1 splash red wine vinigar

Toss together with salt and pepper to taste, coat lightly with olive oil and a splash of vinegar. Serve and enjoy.

Pico De Gallo

1.5 large tomatoes finely diced
1/4 red onion finely diced
1/2 jalapeño finely diced
1-2 large cloves garlic pasted (or grated in zester)
Juice of half of lime
Juice of half of lemon
1/4 tsp salt
2 pinches pepper
1/4 tsp sugar
cilantro chopped to taste


In medium bowl combine red onion, jalapeño, diced tomato, cilantro, lime juice, lemon juice, salt, pepper, garlic paste, and sugar. Gently toss together and refrigerate until serving.

Grilled chicken tacos

4-5 pieces boneless skinless chicken
4 Tbsp olive oil
2 Tsp Tapatio
2 Tsp Adobo seasoning
1 lime juiced
1 Tsp pepper
1/4 Tsp salt

Combine all ingredients in bowl and allow to marinate for 30 minutes. Preheat grill to medium low. Grill chicken for 6 minutes per side and remove when juice runs clear. Chop up and serve with pico de gallo and avocados.

Asian glaze sea bass cooked in paper

2 portions sea bass
Salt and freshly ground black pepper
1 bunch scallions, cut into 3-inch pieces
1/2 pound shiitake mushrooms, stemmed and sliced
3 to 4-inch knob ginger, peeled and thinly sliced
6 large cloves garlic, peeled and thinly sliced
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
3 tablespoons soy sauce

Preheat oven to 375 degrees F.

Rip off 2 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/2 of the scallions and mushrooms, layer with slices of ginger and garlic and top with fish. Combine the brown sugar, vinegar and tamari and pour 1/2 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch tie with cooking twine. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes or until fish is a white color and slightly flaky.

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