All Entries in the "The Yankee Chef" Category
Tennessee pudding a peach of a dessert
By Jim Bailey theyankeechef.blogspot.com This pudding is out of this world. It reminds me of a chocolate pudding cake — moist and decadent. It is a mixture of the New England Cobbler and a Buckle. This classic is usually prepared using a sugar syrup that is poured over the top, but I find the natural […]
Rice cauliflower for a gluten-free risotto
By Jim Bailey theyankeechef.blogspot.com This cheesy no-rice risotto just so happens to be gluten free, I might add. 1 cup riced cauliflower, see NOTE 6 tablespoons milk 1/4 cup shredded Parmesan cheese 2 tablespoon butter or margarine 1/2 teaspoon red pepper flakes Salt and black pepper to taste Shredded cheddar cheese for garnish Place all […]
Corn crisps with peach salsa are a yummy snack
By Jim Bailey theyankeechef.blogspot.com Ordinarily made with almost boiling water, this southern favorite hot water corn bread is given a makeover with a touch more flavor — OK, a whole lot more flavor and texture. It is still crispy but with the addition of apple juice instead of water and some bites of actual corn, […]
This turkey and apple dish can be crafted for children
By Jim Bailey theyankeechef.blogspot.com This is a lighter version of the classic Normandy dish, and can be geared toward children’s palates by leaving out the alcohol. I also don’t muddle the taste with mushrooms because, let’s face it, most kids will turn their nose up this fungus. And what parents will like about this recipe […]
Amazing gravy: How sweet the sound of satisfied palates
By Jim Bailey theyankeechef.blogspot.com Make something healthy for you and sneak veggies in the mouth of even the most finicky of children! I have done away with the classic roux thickener here, without any loss of flavor. Perfect for beginners or those in a rush, this gravy should not take more than five minutes from […]
Indian fruit chutney proves dried fruits are for all seasons
By Jim Bailey theyankeechef.blogspot.com In case you were wondering what to do with your dried fruits leftover from the holidays, look no further. Usually I do something in the cake or pie department, but I thought I would mix it up a bit and prepare a recipe that had some bite to it. Chutney is […]
Oven roasted potato and apple dish a simple, tasty dish
By Jim Bailey theyankeechef.blogspot.com If you don’t have a mandolin for this recipe, it is easily prepared by slicing the potatoes and apple with a sharp knife as thinly as possible. If desired, cut potatoes in half and lay the flat side on a work surface to cut. Other than slicing, this recipe is simple, […]
Canadian split pea soup a warming dish on a frigid day
By Jim Bailey theyankeechef.blogspot.com If pancetta is too expensive, by all means try other cured hams or even boiled ham. I have used a new product from my deli called Italian Hot Ham, and the heat is absolutely perfect. And if you are wondering if there is a difference between Canadian split peas and green […]
Be traditionally southern while taking a healthier twist
By Jim Bailey theyankeechef.blogspot.com Jezebel Sauce is a southern condiment usually reserved for the holidays and served on baked ham or even warm, melted Brie cheese. Consider it a perfect accompaniment to this delicious take on a traditional croquette. Normally deep fried, these croquettes are almost the same thing, but without any added fat as […]
Spread a bit of citrus and spice on your daily bread
By Jim Bailey theyankeechef.blogspot.com Almost as popular as apple butter, this orangy pumpkin butter can be used on everything from pancakes, English muffins, breakfast breads, toast or as a dip for fresh fruit for the kiddos. Any way you decide to use this lively flavored “butter,” it is a great way to get rid of […]
Spice up your weekend with Mexican chocolate bars
By Jim Bailey theyankeechef.blogspot.com A little bit of heat with a touch of cinnamon make this flourless cake a true dedication to the Incan heritage of chocolate. By mixing everything right in the pan, you will abide by the best rule of thumb when it comes to a moist cake — keeping everything warm. Plus […]
Your resolutions won’t bat an eye over double chocolate cake
By Jim Bailey theyankeechef.blogspot.com This double chocolate pound cake is a Yanked™ recipe because I have cut the amount of fat and sugar as well as creating a gluten-free cake that is exceptional, moist and delicious. Honestly, you will not be able to taste or feel the lack of gluten in this chocolaty delight. Nonstick […]
A snickerdoodle Doodlebop cake? Kids will love it
By Jim Bailey theyankeechef.blogspot.com Anyone remember the children’s Canadian TV show The Doodlebops? My children loved it! So here’s a cake I call Doodlebop. It’s not only its title that makes this cake a household favorite, it’s the flavors, which are reminiscent of a snickerdoodle cookie. It’s a softly scented cake that can just be […]
Nutella adds so much to a simple coffee cake
By Jim Bailey theyankeechef.blogspot.com I am hesitant to use the name Nutella because it is a brand name, and with all the issues that I faced about registering The Yankee Chef, it simply rubs me the wrong way. But one taste of that deliciously creamy spread and I was hooked. It wasn’t long before I […]
Here’s a simple way to freshen up your green bean casserole
NOTE: I’m extending my offer for my newest cookbook, Refreshed, for sale to you, the reader, for the month of December for the price of $20 (including shipping and handling). Each is signed and personalized as a thank you for all the emails I have received. Simply email me at theyankeechef@aol.com. I have truly been […]
Puff pastries dress up every holiday table
NOTE: I’m extending my offer for my newest cookbook, Refreshed, for sale to you, the reader, for the month of December for the price of $20 (including shipping and handling). Each is signed and personalized as a thank you for all the emails I have received. Simply email me at theyankeechef@aol.com. I have truly been […]
Try a festive Chocolate Peppermint Cheesecake Pie
NOTE: I’m extending my offer for my newest cookbook, Refreshed, for sale to you, the reader, for the month of December for the price of $20 (including shipping and handling). Each is signed and personalized as a thank you for all the emails I have received. Simply email me at theyankeechef@aol.com. I have truly been […]
Two hot toddies to warm your holidays
NOTE: I’m extending my offer for my newest cookbook, Refreshed, for sale to you, the reader, for the month of December for the price of $20 (including shipping and handling). Each is signed and personalized as a thank you for all the emails I have received. Simply email me at theyankeechef@aol.com. I have truly been […]
Pillow-soft or crunchy, gingersnaps are perfect this time of year
By Jim Bailey theyankeechef.blogspot.com There are two different types of people. Those who love crispy, delicate gingersnaps (see NOTE) and those who love pillow soft, fluffy gingersnaps. Here are directions for both! If you want darker cookies, use light or dark brown sugar in place of granulated in cookie dough. This recipe is foolproof and […]
Scottish shortbread appetizers filled with goodness
By Jim Bailey theyankeechef.blogspot.com Served in Scottish shortbread cups, these appetizers are sticky, salty-sweet and delicious, especially during the holidays. Shortbread has been around for many centuries, thought to have originated in Scotland as a specifically designed biscuit using yeast. Over time, the base of this recipe has evolved into 1 part sugar, 2 parts […]
