From The Good Life - The Chef's Table

On our recent Princess Cruise, Tim and I decided to sign up for the Chef's Table. Maybe I should say I decided we should sign up for the Chef's Table. The day we sailed was my birthday, so this was my birthday present. If you've cruised before you know your meals are included in your fare. The Chef's Table, however, is one of those things that is extra. Everything I had read said how difficult it was to get "invited" to the Chef's Table. Those who had been invited suggested you call to put your name on the list the minute you get to your cabin. I was busy unpacking and caught up in the overall excitement of the cruise when Tim reminded me to call. They took my name and said we would hear in a day or so if we were "invited". Two days later in our mail slot, there it was...our invitation to the Chef's Table.

You are greeted outside of the dining room by the Maitre d'hôtel. He escorts you to the kitchen, you wash your hands and slip on the lovely white lab coats. We were the introduced to the Chef. On our cruise this was 40 year old, Chef Guido Jendrytzko, the youngest head chef on Princess Cruise Lines. He takes you on a tour of the galley and explains how the kitchen works each night. We were then treated to appetizers and champagne. Chef Guido explained each dish and paused to answer any questions. He was engaging, warm and an overall wonderful host.

We were then escorted to our table in the dining room. The table was beautifully decorated with fresh flowers and candles. Chef Guido and the Maitre d'hôtel presented each course. Everything I had read said there was so much food and to be careful or you wouldn't have room for the dessert. We were served red and white wine with dinner, as well as Limoncello and a dessert wine with the dessert course.

My favorite dishes of the evening were the Tuna Tartar, Mushroom Risotto, Leg of Lamb, the dessert cheese course and the chocolates at the end of the evening.

The Chef's Table can accommodate 12. Our particular night there were 10 of us. Of the 10, 4 had experienced a Chef's Table before. Hands down, they said this was the best Chef's Table they had attended. In addition to dinner, wine and champagne, you receive a picture of the group with the Chef, a rose and a Princess cookbook. I can't wait to go again on a future Princess cruise!

Crock Pot Pork Chops - Secret Recipe Club

I always look forward to receiving my assignment for Secret Recipe Club. Will it be a blogger I know, one I am familiar with or a new one I’ve never visited before? This month’s assignment was Crumbs and Chaos. Crumbs and Chaos is made up of 4 sisters, Becca, Emily, Kate and Megan. I "met" them last month when Becca had my blog for SRC.

In an effort to choose something besides desserts for my SRC assignments, I noticed the Crumbs and Chaos ladies feature Crock Pot recipes. I am always searching for new crock pot recipes to add to my collection. We don’t have pork chops often at my house. Occasionally we will have them grilled in the summer but never during the winter months. Pork chops cooked inside always remind me of the ones my mother made as a kid, fried and dry. They reminded me of shoe leather, not that I’ve ever eaten shoe leather.

When I saw Emily of Crumbs and Chaos' recipe for Crock Pot Pork Chops, with mushroom sauce, how could they be anything but moist and delicious. I substituted flour for the tapioca. The sauce wasn't as thick as I would have liked so I added a little cornstarch and thickened it stove top. Served along side noodles or rice, this makes the perfect weeknight dinner.



Crockpot Pork Chops with Mushroom Sauce

• 4-6 boneless pork chops
• 1 can mushroom soup
• 3/4 cup white wine
• 1- 4oz. can sliced mushrooms
• 2 Tablespoons quick cooking tapioca
• 2 teaspoons Worcestershire sauce
• 1 beef bouillon granules or 1 beef bouillon cube
• 1/4 teaspoon minced garlic
• 3/4 teaspoon dried thyme, optional

Instructions

Place pork chops in slow cooker.

Combine remaining ingredients and pour over pork chops.

Cook on low for 8-10 hours.

Serve over rice or noodles.

Chocolate Chip and Oreo Brownie Bars

We’ve all heard the expression a day late and a dollar short! Seems that applies to my post today. If I had been on the ball, I’d have posted this on Tuesday, Oreo’s actual 100th birthday. I didn’t realize it was the century mark for everyone’s favorite cookie until after I’d already posted the Baked Chicken recipe on Tuesday. How do you eat your oreo's? Are you a dunker or do you twist them apart and eat the middle?

When I saw this recipe, I knew it was a must try! As I read through the recipe, I couldn't help but notice this is really three desserts in one. This is truly one of those recipes that’s causing our society to be overweight and unhealthy. So what did I do but bookmark it and then a few weeks later, make it. I did only eat one small piece. I sent the rest to work with my husband so he could share this treat for “food day”. For what it’s worth, I did omit the caramel layer, which I am guessing reduced the calories from 2 zillion to maybe just a zillion and a half. If you’re okay with calorie laden, unhealthy desserts, give this one a try. It’s decadent and delicious.




Chocolate Chip Cookie 'n Oreo Brownie Bars
Recipe Courtesy of A Bountiful Kitchen

1 cup unsalted butter, room temp
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips, semi sweet
1 package of Oreo cookies
1 package of brownie mix (to be prepared as directed on the box) Or homemade.
Dulce de leche or caramel topping

Preheat the oven to 350 and line a 9X13 pan with parchment paper
Cream the butter and sugar until light and fluffy. Add eggs and vanilla and mix well.
Add the flour, baking soda and salt and mix just until combined. Fold in chocolate chips.
Press the cookie dough evenly into the pan.
Now place the Oreo's on top of the cookie dough.
Spread or drizzle the dulce de leche or caramel topping on top of the oreos.
Prepare brownie batter as directed. Pour/spread brownie batter on top and smooth it around with a spatula.
Bake for about 50 minutes. Bars are done when toothpick inserted in center comes out with a bit of a moist crumb attached. Remove from oven and let cool completely, about 2 hours.
Cut into squares and serve.

I am linking this to Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Baked Chicken with Pamesean and Herbs

Do you participate in Secret Recipe Club? If you do, then you are familiar with the group founder, Amanda. If you don't, you can check it out here. It's a great group to belong to but I think there might be a waiting list right now. This recipe is one I found on Amanda's blog, Amanda's Cookin'.

I am always looking for new chicken recipes, especially ones you could serve company. This is one of those recipes, delicious and makes a beautiful presentation.




Baked Chicken with Parmesan and Herbs

Recipe courtesy of Amanda of Amanda's Cooking

4 skinless chicken breasts
1 cup panko bread crumbs
2/3 cup freshly grated Parmesan cheese
1 teaspoon fresh rosemary, chopped
2 teaspoons fresh thyme leaves
1/2 cup unsalted butter
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1 teaspoon minced garlic

Preheat oven to 400 F. Combine panko bread crumbs, parmesan cheese and fresh herbs. In a saucepan, melt butter & stir in mustard, Worcestershire and garlic. Remove from heat. Dip chicken in butter, then roll in bread crumb mixture, pressing gently to make crumbs cling. Place in shallow baking pan. Bake 45 minutes or until golden.

I am linking this to Tasty Tuesday!

Nutella Scones - Club Baked

I love nutella! The combination of chocolate and hazelnuts is so rich and delicious! This recipe combines chocolate scones with a nutella filling. I love the way the Baked bakers instruct you to make the scones. You make a square, fold them and then cut them in triangles. So much easier than the ways I have formed scones in the past.

My scones were a little dry. I think I overbaked them just slightly. I am still trying to get baking right in my new convection oven. I also think they needed more nutella in the middle. All in all I was a little disappointed.



If you'd like to give these a try, you can find the recipe at the PhDcupcaker. Check out the other Club Baked baker's scones here!

I am linking this to Miz Helen's Full plate Thursday, Foodie Friday and Sweet Tooth Friday.

Back From Vacation

Hello! We're back from vacation. This was one of the best, if not the best vacation we've taken. Over the next few weeks, I will share more of our photos and adventures.

Soft Caramels - Club Baked

As you're reading this, Tim and I are on our way to Florida. We're taking our first ever 10 day cruise! Even more awesome, I won this cruise. We attended a wine tasting at our local Hy Vee store last Spring. As we were leaving, there was a drawing to enter. We both looked at each other, shrugging and saying we never win anything but stopped to fill out the entry. Needless to say, I am so glad we did. I won't be stopping by to visit for the next couple of weeks. I am hoping to have some amazing sunsets as well as a recap of the Chef's Table to share with you after we return.

Caramels are one of my favorite candies. The movement towards salted caramels increases my love even more. Salty and sweet together are the best.

According to the Baked Explorations recipe, the caramels should take about 7 minutes to reach the desired temperature. Mine were there in about four minutes, causing me to scramble to warm the cream. When I make these again, I will warm the cream earlier. Otherwise, these were easy to make and came together nicely. I should have added the sea salt a little earlier. I waited until they were too cool and it was hard to get the salt to stick.



Thanks to Teri of The Freshman Cook for choosing a fantastic recipe. You can find the recipe on her blog and see the links to the other Club Baked members caramels here!