Recipes

Chicken Cordon Bleu

Brian and I love cooking Julia Child’s recipes. Her recipes are simple and easy to follow with fresh ingredients! One of our favorites is her Chicken Cordon Bleu. We actually just made it for his mom for dinner!

This Chicken Cordon Bleu is delicious with layers of tender chicken, Gruyère cheese, prosciutto, ham, and mornay sauce! It’s a dinner you will dream about!

Seriously stop what you’re doing right now, and grab what you need to make this amazingly delicious chicken cordon bleu!. Not only will this easy chicken recipe make everyone come running for dinner, but it will also leave them wanting seconds or even thirds.

While I love all parts of chicken cordon bleu, I’ll have to say, the mornay sauce is to die for! Mornay sauce is a classic béchamel sauce (one of the five French mother sauces) enriched with cheese and Parmesan. Trust me you will want to make this sauce to spoon over just about anything. And you easily switch out the cheeses to whatever your heart desires! 

Grab a glass of Scout and Cellar Gallivant Chardonnay and let’s go have some fun in the kitchen! Like Julia says ““The more you know, the more you can create. There’s no end to imagination in the kitchen.”

INGREDIENTS

  • 2 skinless boneless chicken thighs
  • 2 ounces thinly sliced prosciutto
  • 2 ounces thinly sliced Black Forest Ham
  • 4 ounces Gruyère cheese
  • Dijon mustard
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 1/2 cups dry bread crumbs
  • Vegetable oil, for frying

Mornay Sauce

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon salt
  • Salt and Pepper
  • 1/4 cup coarsely grated Swiss cheese
  • 1/4 cup finely grated parmesan cheese
  • Salt and Pepper
  • Pinch of nutmeg
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons butter (optional)

Instructions

Wash the chicken and pat dry. Place the chicken on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.

Preheat oven to 315F. 

Grab three bowls… Beat egg into one bowl. Spread the crumbs on a second bowl. 

Spread the flour in the third bowl.

Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each thigh with a little mustard (don’t use too much or the mustard will overpower the other flavors). 

Stack one slide of prosciutto, then 2 slices of cheese and a slice of ham in the center of each. Roll the thigh, making sure that the filling is completely encased. 

Roll the chicken first in the flour, shake off the excess, and dip each thigh in the egg, allowing the excess to flow back into the bowl. 

Lay it in the crumbs. Roll it, patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set.

Fill a deep Dutch oven or frying pan, with enough oil to come halfway up the sides. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, place on a sheet pan and palace in the oven until thighs reach an internal temperature of 165F.

Mornay Sauce

In a small saucepan, heat to just a boil, while stirring, the 2 cups of milk and 1/4 teaspoon of salt. Remove from heat and set aside.

Melt 2 tablespoons of butter in a saucepan, over low heat. Blend in the flour and cook slowly, stirring continuously until “the butter and flour froth together for 2 minutes without coloring,” thus creating a roux. (Julka tip!)

Remove from heat. As soon as it stops bubbling, pour in your hot milk all at once. Immediately start beating with a whisk. Make sure you gather all of the roux from the sides, bottom and edges of the pan.

Return to a low heat and stir until the sauce comes to a boil. Boil and stir for 1 minute.

Remove from heat and beat in salt and pepper to taste.

Beat in the cheese until they have melted and are well blended into the sauce.

Season with nutmeg, cayenne and salt and pepper. Stir in the butter until melted and blended.

Pour over chicken and serve immediately.

http://www.scoutandcellar.com/whiskawaykitchen
On the Side, Recipes

Spicy & Sweet Coleslaw

Tangy, sweet and spicy in taste, this coleslaw is far from bland or boring!

Coleslaw is such a budget friendly, versatile side dish, or salad! This crisp, sweet and spicy coleslaw is a perfect way to round out any barbecue or dinner!

Crisp, shredded cabbage mixed with crunchy carrots, parsley and  fresh green onions, then tossed with a slightly sweet, tangy mayonnaise based coleslaw sauce. This slaw is fresh, fabulous and the perfect addition to any Barbecue or try it on my Beef short rib sliders!

While the recipe below calls for small heads of green and purple cabbage, plus carrots, you can absolutely substitute a bag of pre-prepared coleslaw mix from the grocery store!

Ingredients

  • 1 small head cabbage, washed, peeled and shredded
  • 1 small head purple cabbage, washed, peeled and shredded
  • 2-3 large carrots, washed, peeled and shredded
  • 1 cup mayonnaise
  • 3 tablespoons Sriracha
  • ¼ cup apple cider vinegar
  • 1 teaspoon garlic, minced
  • 2 tablespoons sugar
  • ½  teaspoon celery salt
  • ¼ cup chopped parsley 
  • salt and black pepper

Instructions

In a food processor with a grating blade, shred the cabbage and carrots. Process in batches. Set into a large bowl. Add the parsley and toss.

In a small bowl, whisk together the mayonnaise, sriracha, vinegar, sugar, celery seeds, salt, and black pepper. 

When adding the coleslaw dressing to the vegetables, start with 1/4 cup of dressing, toss and then continue to add the dressing a little bit at a time until desired level of creaminess is achieved. Chances are, you will not need all of the dressing, so it is best to err on the side of caution! I only used 1/3 cup on my coleslaw and I used the rest for dipping my homemade beer battered onion rings!

Serve cold or at room temperature.

Healthy, Recipes

Keto Meatball Casserole

Juicy, flavorful meatballs cooked until golden and then covered with tomato sauce and cheese.

If you are looking for a new dinner this Keto Meatball Casserole should be it. 

I love this keto friendly meatball casserole because it’s really simple to make and delicious.  It’s also great for meal prep!

I took my grandparent’s meatball recipe, made a couple of changes to make these keto/low carb meatballs. They make epic leftovers… so great for meal prepping! 

The Meat

My personal favorite meat combo when it comes to meatballs is a fifty-fifty of ground beef and Italian sausage. 

The Breadcrumbs

As you know, meatballs traditionally call for breadcrumbs for the binder. It’s purpose is to add moisture and keep the proteins in the meat from shrinking and becoming tough. I used crushed pork rinds! They work surprisingly well in lieu of breadcrumbs and they really play up the flavors.

To Pan-fry or to bake?

This is a great debate between Italian cooks – whether meatballs should be baked or pan fried. 

I grew up watching my grandmother, Meme pan-fry her meatballs. So in this house, we pan fry! Pan frying meatballs produces superior caramelization and a flavorful outer crust. You really do get the best flavor. 

Having said that, you can definitely bake up these too. 

The Sauce

Nothing fancy here, just simple and delicious! One can of crushed tomatoes and ¼ cup of red wine, I recommend Scout & Cellar Gallivant Cabernet Sauvignon

The Cheese

You choose the shredded cheese… Mozzarella, Provolone, Monterrey Jack, Cheddar… I personally like a combination of Mozzarella and Provolone. 

Serve warm on top of zucchini noodles or your with a side of your favorite vegetable. 

Ingredients

Meatball Ingredients:

  • 1 lb. ground beef
  • 1 lb. Italian sausage
  • 1 cup shredded mozzarella
  • ⅓ cup grated or shredded parmesan
  • 2/3 cup crushed pork rinds
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tsp dried minced onion
  • 2 tsp dried minced garlic
  • 2 tsp dried Italian seasoning
  • 1 tsp Salt and Pepper

Casserole Ingredients:

Instructions 

Preheat the oven to 400 degrees. 

Combine all the ingredients for the meatballs and mix thoroughly. 

Make about 24 meatballs

Heat an oven safe skillet over medium heat. (I used my cast iron skillet)

Drizzle one tablespoon in the skillet. 

Place meatballs into the skillet and cook for two-three minutes, then flip and cook for another 2 minutes. 

Place the skillet into the preheated oven and bake for ten minutes. 

Carefully remove the skillet from the oven, pour the crushed tomatoes and wine over the meatballs. Return the skillet to the oven and bake for another ten minutes. 

Once the sauce is bubbling, sprinkle the cheese over the top and bake for an additional 8 minutes until the cheese is melted. 

Optional: I broiled for 3-4 minutes at the end to toast the cheese. Watch it carefully if you put it under the broiler. The cheese can burn easily.

Recipes, Soups

Creamy Mushroom Soup

A rich, delicious, hearty soup for cold winter days.

The deep earthy flavors of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!

What makes this mushroom soup so good?

The additional flavors of:

Garlic– fresh garlic is best, but you can use minced if that’s all you have on hand.

Shallots– I LOVE including these in this soup , as the flavor really shines. 

Coconut milk– It is an amazing base liquid for all kinds of soups – it gives you a warmer, richer, creamier taste!

Wine — dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.

If using a RED, I recommend a Scout and Cellar Gallivant Cabernet Sauvignon, or Fieldhouse Pinot Noir.

For WHITE I love Scout and Cellar Che Fico Pinot Grigio or TangoTango Sauv Blanc.

Ingredients

  • 1 1/2 lbs Portobello mushrooms, chopped
  • 1 cup red wine
  • 1 tbsp extra virgin olive oil
  • 1/2 cup shallots, chopped
  • 3 cloves garlic, chopped
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 quart low-sodium vegetable broth
  • 1 14 oz can full-fat, unsweetened coconut milk

Toppings:

  • 1 pint cremini mushrooms – for a crispy topping
  • 1/4 cup water
  • 1 tbsp. extra virgin olive oil
  • microgreens as garnishment (I used sweet basil microgreens)

Instructions 

Wash and roughly chop the cremini mushrooms. Add the Portobello mushrooms to a large, deep-sided skillet and simmer with the red wine until the wine has cooked off.  About 6-8 minutes. 

While the Portobello mushrooms are simmering, heat the olive oil in a large stockpot. When shimmering, add the shallots and garlic and sauté on medium-low heat until golden brown. This takes a few extra minutes, but adds a lot of flavor.

Add the oregano, thyme and rosemary. Stir to combine and toast until fragrant. About 1 minute. Then add the tomato paste and toast until it becomes a deep red.

Next add the salt, pepper, vegetable broth and coconut milk. Add the cremini mushrooms to the broth and wipe out the skillet. Bring the broth to a simmer.

While the broth is simmering, trim the mushrooms. Wash and wipe off any dirt and tear the mushrooms into smaller pieces. 

Simmer the cremini mushrooms in ¼ cup of water until the water has cooked off. Add the olive oil and sauté on medium heat until crispy. Set aside on a paper towel to drain any excess oil.

Using an immersion blender, blend the soup until it is smooth. If you are using a standard standing blender, carefully blend the soup in small batches.

Serve immediately with a drizzle of olive oil, the crispy mushrooms and microgreens.

Recipes, Soups

Keto Friendly Stuffed Pepper Soup

This Keto Friendly soup is made with basic ingredients like ground sausage, peppers, tomatoes and cauliflower rice. It’s a delicious soup everyone will love!

Keto stuffed pepper soup is packed with veggies and flavor plus it’s ready in 30 minutes! 

When you’re craving stuffed peppers but don’t want all the work of making them, this easy stuffed pepper soup recipe is your answer! It’s hearty, full of vegetables, and a cozy meal for cool nights.

Ingredients

  • 1 tbsp Olive oil
  • 1 medium yellow onion, diced
  • 2 cloves Garlic (minced)
  • 1 lb Ground Italian sausage 
  • 3 medium Bell peppers (diced)
  • 1 14.5-oz cans Diced tomatoes with green chiles (with liquid, do not drain)
  • 1 14.5-oz cans Diced tomatoes with basil, oregano & garlic (with liquid, do not drain)
  • 1 29-oz can Tomato sauce
  • 4 cups Beef broth
  • 1 tbsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • ¼ cup red wine such as Scout and Cellar Bookbinder Apprentice Red Wine
  • 1 tbsp sugar
  • Salt & Pepper to taste
  • 12 oz Cauliflower rice (fresh or frozen) or white rice

Instructions

Heat olive oil in a dutch oven over medium-high heat, until shimmering. 

Add the ground beef. Cook, breaking up with a spatula, for 8-10 minutes, until browned. Remove meat from the pot, adn set aside. 

Wipe the pot with a paper towel and add olive oil. 

Add the onion and minced garlic and saute for about a minute, until fragrant. Then add the paprika and red pepper flakes, stir and saute for another minute. 

Add the bell peppers and saute for about a minute, until fragrant.

Add sausage, diced tomatoes, tomato sauce, broth and Italian seasoning. Bring to a boil.

Add the red wine and sugar, stirt. 

Reduce heat and simmer for about 10-15 minutes, until the peppers are tender.

Add the cauliflower rice. Cook for 3-4 minutes, until cauliflower rice is tender.

Add salt and pepper to taste.

Recipes, Soups

Thai Crispy Tofu Soup

The broth is simmered with ginger and lemongrass and topped with crispy tofu, peanuts, scallions and cilantro.

This flavorful and versatile soup is inspired by some of my favorite Thai flavors – ginger & lemongrass with coconut milk and crispy pan-fried tofu. If you are not a coconut milk fan, use a one cup of heavy cream or not a tofu fan, use cooked chicken chunks. Either way this soup is so cozy, comforting and fragrant and it comes together incredibly quickly. 

The ginger and lemongrass pack this broth full of flavor that is mellowed out a bit by the sweet flavor and creamy coconut milk. The crispy tofu, wild rice, and herbs make it a delicious meal that gets even better as the flavors mingle together overnight. Just remember the rice will soak up some of the broth in the frig, so keep the cooked rice in a separate container.

Where can I find fresh lemongrass?
I have actually been able to find it at Publix or my favorite market in Tampa, Sanwa. Lemongrass is usually near the fresh herbs. You can also look at an Asian market. But don’t worry if you can not find it, you can always use the zest of one lemon. 

I love adding toppings to each bowl of soup! In this recipe, I added chopped peanuts for a little crunch, scallions and cilantro. 

Can’t wait for you guys to try it!

Ingredients

  • 2 teaspoon coconut oil, divided
  • 1 package of extra firm tofu or 1 lb. chicken breast, diced
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and chopped 
  • 1 bunch scallions, chopped and divided into two piles
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)
  • 3 cups vegetable broth or water
  • 1 can full fat coconut milk or heavy cream
  • zest and juice on 1 lime

Toppings

  • Cilantro
  • Peanuts
  • 4 cups cooked wild or white rice

Instructions:

Cut tofu into cubes and place them in a medium sized bowl. If using chicken, dice. 

Whisk soy sauce, honey, and sesame oil together in a small bowl. 

In a large dutch oven or soup pot heat 1 teaspoon coconut oil over medium heat. 

Pour soy sauce mixture over cubed tofu, or chicken  and toss to make sure each piece is evenly coated. 

Add tofu/chicken to the hot pan and brown on all sides, about 15 minutes. 

Remove the tofu/chicken from the pan and set aside.

Heat the remaining 1 teaspoon coconut oil. 

Add onion and carrot and cook until soft and fragrant. 

Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant. 

Add the broth and coconut milk and bring the mixture to a boil. 

Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass from the pan and toss it. 

Season the soup broth with salt and pepper to taste and add the lime zest and juice. 

Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu/chicken, scallions, cilantro, and peanuts. 

Recipes, Soups

Lasagna Soup Remix

The ultimate comfort food in a bowl!

Who doesn’t love lasagna and a nice salad for dinner? Well how about that dinner but in soup form… that’s exactly what this soup is! I received my inspiration for this recipe from a Publix Apron’s recipe. It’s a quick and easy recipe with easily-found ingredients.

The broth of this soup consists of chicken broth and a jar of your favorite pasta sauce! I mean it doesn’t get much easier than a jar of pasta sauce. When my grandparents, Papa and Meme were not making their own homemade sauce, my Meme would have my Papa buy a jar of Ragu. I know, can you believe it… Ragu! Now, for me my go-to jar is Barilla. But this is your creation so you pick what your go-to sauce is. No judgement!

After browning the ground sausage, you start with “humble beginnings”. Have you ever heard of that? Maybe you have heard of Sofrito, Mirepoix, or the Holy Trinity of cooking. These are all the foundation of some of the world’s greatest dishes. It’s simply a group of vegetables sauteed together, disappearing into the dish as it cooks. But their flavors linger and would most definitely be missed if left out. In this soup, we make a “humble beginnings” of carrot, celery, onion, bell pepper, and garlic to start the soup. 

Most lasagna soup calls for lasagna noodles, you know the long thick noodles that are for a baked lasagna. Well I just don’t agree that those noodles should be in a soup, they end up taking up the whole bowl. So I used a package of Buitoni Three Cheese Tortellini, it usually can be found in the refrigerated section near the cheese. These little tortellinis are stuffed with creamy ricotta, aged Parmesan and Romano. You simply plop them into the soup and you have the noodle and all the delicious cheeses in one bite. 

Do not skip the salad kit’s toppings and dressing, trust me!. I used the Fresh Express Sweet Kale salad kit, it comes with broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, roasted pumpkin seeds, poppyseed dressing. That’s 7 superfoods! The cranberries and the poppyseed dressing give the soup a sweet tangy twist, that cuts through the acid from the tomatoes, it’s a delicious combination!! But you can use any salad mix, a Cesar salad kit would be tasty too. If you buy a kit, it comes with everything which means you don’t have to buy a bunch of different ingredients. 

Lastly you plop a nice size dollop of Ricotta cheese into the bowl and you have yourself the perfect one-bowl meal!

Serve on a cold night with a crusty baguette, a glass of Scout and Cellar Fieldhouse Pinot Noir and you are set!

Ingredients

  • 1lb mild ground Italian sausage
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning. 
  • 3 cups or  24 ounce of your favorite  jar pasta sauce
  • 4 cups chicken broth
  • 1/4 cup sun-dried tomato pesto
  • 1 (9 oz) package cheese ravioli
  • 1 (12 oz) Fresh Express Sweet Kale salad kit
  • 1 (12 oz.) low fat ricotta cheese

Instructions

Preheat a large stockpot 2–3 minutes on medium-high. 

Brown sausage 5–7 minutes, stirring to crumble meat, until no pink remains.

Remove sausage and drain pot. 

Add a teaspoon of olive oil to the pot.  

Saute the veggies for about 4 minutes.

Reduce heat to medium-low. 

Stir in pasta sauce, broth, and pesto; simmer 8–10 minutes, stirring occasionally, or until hot.

Stir ravioli into soup; cook 4–5 minutes or until ravioli is tender 

Add sausage back to the pot and simmer for one hour. 

Meanwhile, mix the salad kit together, expect the dressing. I personally like to drizzle the dressing over the soup but again totally up to you. This is your creation!

Divide soup evenly among bowls. 

Top each bowl with even amounts salad greens and salad toppings, 

Drizzle the dressing over the top. 

Place a dollop about a tablespoon of ricotta cheese on top and serve.

Cookies, Recipes

Chocolate Espresso Biscotti

My Meme and Papa loved Biscotti!

Do not get scared away from making these classic, twice-baked Italian cookies at home! Biscotti cookies are incredibly easy to make and can be customized with your favorite add-ins. Biscotti remind me of my grandparents, Meme and Papa. They would always dip a biscotti in their coffee. If you’ve ever had biscotti before, you already know that it’s not soft at all; instead it’s hard and crunchy. Perfect for dipping into your morning coffee or a glass of milk.  See I just gave you an excuse to eat cookies for breakfast!

Tonight, I wanted to make a cookie that I could drizzle my leftover orange chai cream cheese from my Orange Chocolate Chai Roll so I created this Chocolate Espresso Biscotti recipe.  Let me tell you, the batter was to die for! I seriously could have eaten the entire bowl! Rich in chocolate and espresso… the perfect combination! You can either drizzle the tops of these with the orange chia cream cheese, melted chocolate or just eat them as are. Honestly they are that versatile. 

INGREDIENTS

  • 1 ¾  cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
  • ¼  cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey’s
  • 1 teaspoon baking soda
  • ¾  teaspoon salt
  • 2 tablespoons Espresso instant coffee, such as Café Bustelo
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • ¾  cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

INSTRUCTIONS

Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. 

Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. 

Beat in the vanilla. 

Add the dry ingredients And stir on low speed until just combined.

Dust a work surface with cocoa powder. 

Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with cocoa powder. 

Using your hands, shape the dough into a rough ball (if it’s still too sticky, dust with a bit more cocoa powder) and cut into quarters. 

Form the dough pieces into four short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide. 

Allow enough space for the logs to spread a few inches while they bake. 

Bake for about 30 minutes, until firm to the touch. 

Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet). They will crumble just a bit; don’t worry about it. 

Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. 

Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. 

Once cool, drizzle with your choice or leave as is. 

Cakes & Pies, Recipes

Orange Chocolate Chai Roll

I’ve always wanted to make a swiss roll cake. Every time I watch a baking show on Food Network or my favorite show the Great British Baking Show, I’m memorized how they roll the cake and fill it with deliciousness. So when my friend Adam told me he made one, we started talking about different flavors to put together for a Christmas one. He inspired me to create my own. 

I used cocoa powder, brewed chai tea, and orange zest for the cake batter. For the filing, I used cream cheese, pumpkin spice seasoning, more zest and orange juice. 

When I sliced into the orange to add the juice, I realized I accidentally bought blood oranges at the market. I was so excited, I actually did a little dance. When my Papa and I were in Sicily, we would eat a blood orange every morning with breakfast. It was like he was sending me a little sign from heaven! 

INGREDIENTS

CAKE:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons chai tea
  • 1 teaspoon vanilla extract
  • ¼ cup orange zest
  • 3 tablespoons juice from orange
  • ¼ teaspoon cinnamon 
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar to aid in rolling

FILING 

  • 8 oz cream cheese
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon freshly grated orange zest
  • 2 cups powdered sugar
  • 2 tablespoons Heavy whipping cream

INSTRUCTIONS

MAKE THE CAKE:

Preheat the oven to 350°F. Line (10×15”) pan with parchment paper and spray with cooking spray.

Beat eggs at high speed for 3 minutes, until frothy and dark yellow. 

Beat in sugar, tea, and vanilla extract.

In a separate bowl, whisk together cocoa, salt, baking powder, and flour. 

Blend the dry ingredients into wet ingredients.

Spread in the prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. 

Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.

While the cake is baking, set a clean kitchen towel out on a large work surface, lay a sheet of parchment paper on top of the towel. Sprinkle liberally with powdered sugar and cocoa powder (about ¼ cup). 

As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar and cocoa. Remove parchment paper carefully.

Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).

MAKE THE FILING

Combine cream cheese, pumpkin pie spice, and 1 teaspoon orange zest in a medium bowl. Beat at medium speed until well mixed. 

Gradually add 2 cups powdered sugar and heavy whipping cream, beating well after each addition until smooth and creamy.

Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. 

Starting at the 10-inch side, gently roll up the cake. 

Sprinkle with additional orange zest just before serving. 

Cut into slices. 

Recipes, Small Bites

Festive Italian Dip

Creamy, spicy, addictive sausage dip that takes just minutes to throw together.

This dip is so good, it will be the hit of the party! Honestly you can even serve this dip mixed with pasta and have a hearty pasta dinner! There is so much packed into this dip, from the spicy Italian sausage to the gooey cream cheese!

The base for this dip is Hot Italian sausage. Don’t worry if spicy food isn’t your thing, this sausage honestly isn’t very spicy, it adds a nice flavor punch. Plus, paired with the cream cheese, it all balances out perfectly. I started by cooking the sausage in a large skillet. Once the sausage was cooked, I transferred it to a plate lined with a paper towel to soak up some of the grease. Cutting out some extra fat. 

Next, I wiped the same skillet clean, getting rid of some of the sausage grease but not all of it. Sauté up some onions, red peppers, tomatoes and garlic. Oh and add in a little Italian seasoning for good measure. And don’t forget the… WINE! I used Scout and Cellar Field House Chardonnay. It adds a zesty flavor!

Roughly chop up some baby spinach, it doesn’t have to be perfect. Honestly I just grab a handful from the bag, throw it on the cutting board and run my knife over it a few times, making sure there are no huge pieces. I used the whole 6 ounce bag of baby spinach. 

Then grab the cream cheese. I cut mine into four squares so it melts quickly. Make sure to grab the shredded mozzarella and parmesan cheese too. Add all that cheese right into the skillet and stir. 

At this point I strongly encourage you to grab a spoon and taste! Mmmmmm!

Now, pour the mixture in a casserole dish. Sprinkle some more cheese on top, cover the whole top!

Bake it to perfection until the cheese is golden brown and the sides are bubbly. Your kitchen will smell like heaven! Serve with a baguette or crackers.

So let’s get cooking! 

Ingredients 

  • 1 yellow onion, diced
  • 1 pound hot Italian ground sausage
  • 4 garlic cloves, minced
  • ½ tablespoon Italian seasoning
  • 1/2 cup dry white wine
  • 1 8-oz. package cream cheese, softened
  • 1 6-oz package fresh spinach, rough chopped
  • 1/2 teaspoon salt
  • 1 red pepper, chopped
  • 1 cup diced tomato
  • 1 cup shredded Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions 

Preheat the oven to 375 F degrees. 

In a bowl, mix together the two cheeses and set aside. 

In a large skillet over medium-high heat, cook the sausage. Once cooked, remove from the skillet and place on a plate lined with a paper towel. 

Using a paper towel, wipe the skillet clean and saute the onions and red pepper in the same skillet, for 3-5 minutes, until translucent. 

Stir in tomatoes, and Italian seasoning; cook for 1 minute. 

Add the cooked sausage back to the skillet and stir to combine, cook together for 2 minutes. 

Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

Stir in spinach and salt, and cook for 2 minutes or until spinach is slightly wilted. 

Reduce heat to medium; add cream cheese and 1 cup of the shredded cheese mixture. 

Cook and stir mixture until cheese is melted.

Pour mixture into a 2-qt. baking dish; sprinkle with the rest of the cheeses.

Bake at 375 degrees for 20 minutes or cheese is bubbly and golden brown. 

Serve with crostini or crackers.

http://www.scoutandcellar.com/whiskawaykitchen.