A Bohme Cooked Meal

Sunday, December 27, 2015

Pineapple Upside Down Cake Revisited

Tradition.  I don't have a lot of traditions but having Pineapple Upside Down Cake for my birthday is one of them.  Here is my next attempt at finding the perfect recipe.  It is moist and is insanely easy to make.  This is the best contender today and is a beautiful looking cake.
Adapted from http://www.averiecooks.com/2014/03/the-best-pineapple-upside-down-cake.html/print

1/2 cup unsalted butter
3/4 cup light brown sugar, packed
one 20-ounce can pineapple slices
about 12 maraschino cherries
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk 
1/3 cup cherry noosa yogurt
3 tablespoons vegetable oil
1/4 teaspoon cherry extract
2 teaspoons vanilla extract

Preheat oven to 350F. In a small,  microwave-safe bowl, melt the butter, about 1 minute on high power.Pour the butter into a 9-inch cake pan Use your finger to run a bit of butter around the side of the pan so it's well-greased.Evenly sprinkle the brown sugar over the butter.Add 1 whole pineapple slice to the center of the pan.Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. I used 12 slices. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan (see photos for reference). There will likely be bare side patches with no pineapple coverage, that's okay.Place 1 cherry in the center of the whole pineapple slice in the middle of the pan. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.In a separate small bowl, whisk together the remaining wet ingredients (through extracts). Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth.Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan.Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you'll hit gooey pineapple juice.Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting. Cake will keep airtight at room temperature for up to 5 days.

Monday, December 21, 2015

Eggnog Cookies

It is the holiday season and that means it is time for baking.  I love baking and trying new recipes each year.  I have been on an eggnog kick and these seemed like a great way to use up some of the extra nog sitting in my fridge.  These cookies are soft little pillows and remind me of snuggling next to a fire while it is snowing outside.

Adapted from Chef in Training

Cookie Ingredients
3/4 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks room temperature
1/2 cup eggnog room temperature
1 teaspoon vanilla
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon salt

Frosting Ingredients

1/2 cup butter softened
3 cups powdered sugar
5 Tablespoons eggnog
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cardamom

Cookie Instructions

1. Preheat oven to 350 degrees F.
2. Grease cookies sheet or put a silpat on cookie sheet
3. In a large bowl, cream butter and sugars until combined and fluffy
4. Add room temperature eggs, eggnog, and vanilla and mix until fully combined.
5. Slowly add remaining dry cookie ingredients and mix until combined
6.  Use a cookie scoop and roll into balls.  Place on cookie sheet.  These do not spread out.  I pressed down on the cookies to make them look more like hockey pucks.
7.  Bake for 10-12 minutes.  These cookies do not brown.  Pull them out anyways.

Frosting Instructions
1.  Cream butter with a mixer until smooth.
2. Add powdered sugar until combined.
3.  Add remaining ingredients and beat until smooth.
4.  Once cookies are cooled, frost cookies. You can also sprinkle nutmeg or cinnamon on top of the frosting for decoration.

*Note: Don't stack these cookies as the frosting doesn't set hard. 

Sunday, December 20, 2015

Holiday Fudge

Every year I make baked goods for the holiday season.  I love that this is an easy recipe that you can make for parties and to give neighbors.  I really like that this recipe can easily be changed up by using different types of chips.  I especially like using cinnamon chips or butterscotch.  You could easily make a peanut butter fudge or mint fudge.  The possibilities are endless.

1 can Sweetened Condensed milk (14 ounces)
2 cups (1 12 ounce bag) semi-sweet chocolate chips
1 teaspoon vanilla extract

Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
Store in an airtight container. Fudge does not need to be kept refrigerated.

recipe from http://chocolatechocolateandmore.com/3-minute-fudge/

Sunday, December 13, 2015

Peanut Butter Cup Cake

I made this cake for Matt's 30 Birthday.  It was moist and insanely rich.  If you have someone in your life that likes peanut butter this is one to make.


1 cup butter, softened to room temperature
1 3/4 cups granulated sugar (13 ounces, 368 grams)
2 teaspoons vanilla
3 large eggs, room temperature
2 large egg yolks, room temperature
2 1/4 cups cake flour, lightly measured (9 ounces, 255 grams), see note for high altitude adjustments
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda (see note)
1/2 teaspoon salt
1/2 cup milk (1% or above), room temperature
1/2 cup sour cream (light or regular), room temperature
1. To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
2. Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
3. In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
4. One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.
5. Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
6. Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
7. Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
8. Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
9. Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.
10. Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

Peanut Butter Frosting
2 c powdered sugar
2 c creamy peanut butter
10 tblsp unsalt butter at room temp
1 ½ tsp vanilla
½ tsp kosher salt
2/3 c heavy cream
Place powerded sugar, pb, butter, vanilla and salt in mixer with baddle attachment.  Mix on med to low until creamy.  Add heavy cream and beat on high until light and smooth

Chocolate Ganaches
9 ox semisweet chocolate, finely chopped
¾ c heavy cream

Place chocolate in 4 c measuring cup and set aside.  Place cream in saucepan over meadium heat and warm  until it just comes to a boil.  Pour cream over the chocolate and let sit for 2 minutes.  Begin whisking the mix in the center and work outward until it is completely smooth.  Set aside to cool, whisking occasionally until it has thinkened  and pourable.

Bake cake, cool cake, frost with peanut butter frosting, drizzle ganash, put peanut butter cups on top, put in fridge, take out 20 minutes before serving

30 mini peanut butter cups


Sunday, December 6, 2015


This sheet cake is an amazing and gooey.  I really  enjoyed eating this cake.  It is a cake to make for a large group as the cake is so moist that it doesn't last long.

recipe adapted from chef-in-training.com

2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
1 egg
1/4 cup apple sauce
1 teaspoon vanilla
2 cups peeled and chopped green apples

½ cup butter
6 Tablespoons milk
3½ cups powdered sugar
½ teaspoon vanilla
⅛ cup caramel sauce (I use caramel ice cream topping)

In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, egg, apple sause, then vanilla in that order, mixing in between each addition. Stir in apples.
Pour into a inch greased jelly roll pan.
Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Monday, July 13, 2015

Cherry Meringue Pie

Let me start by saying that this recipe is from the UK and you have to measure everything using a scale.  However it was really good.  This is the first I have ever worked with meringue.  It was tart yet sweet.  My only complaint is that I could have probably cooked the cherry filling a little more...It ended up being a smidge runny.  However, that did not stop me from eating it.

1.5kg fresh red cherries, stoned
100g caster sugar
3 tbsp kirsch
6 tbsp ground arrowroot
Juice of half a lemon
5 large free-range egg yolks
60g butter
For the pastry
150g plain flour, plus extra for dusting
Pinch of salt
30g caster sugar
85g unsalted butter
1 large free-range egg yolk
For the meringue
3 large free-range egg whites
175g caster sugar


01.Make the pastry. Pulse the flour, salt, sugar and butter in a blender, until it resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water. Pulse until it comes together to form a dough. Wrap in cling film, then chill for at least 10 minutes.

02.Preheat the oven to 190°C/fan170°C/gas 5. Roll out the pastry on a floured surface to the thickness of a 50p coin and use to line a deep (3cm) 21cm fluted tart tin. Line with baking paper and fill with baking beans or rice. Place on a baking sheet and bake for 15 minutes. Remove the beans/rice and paper and bake for a further 10-12 minutes until golden and crisp. Set aside to cool. Reduce the oven temperature to 180°C/fan160°C/gas 4.

03.Put the cherries, sugar and kirsch in a pan over a low heat. When the sugar has melted, increase the heat a little and cook for 5-10 minutes until the cherries start to break down. Whizz in a food processor and press through a sieve, back into the pan. You should have approximately 650-700ml juice – top up with water if you don’t have enough.

04.In a bowl, mix the arrowroot with the lemon juice and 1 tbsp water until it forms a paste. Whisk into the cherry mixture and cook over a medium heat until it reaches boiling point. Cook for 3-4 minutes, stirring continuously, until it is really thick. Remove from the heat and beat in the yolks and butter. Cool completely, then pour into the pastry case and chill for 20 minutes to firm up.

05.For the meringue, whisk the egg whites in a clean bowl until they form stiff peaks. Gradually whisk in the sugar until you have a glossy meringue. Pile on top of the filling, swirling with a palette knife to create peaks. Bake for 10-12 minutes until the meringue is lightly golden (if you have chilled the pie for longer it will need a couple of minutes more). Serve immediately with plenty of cream or ice cream.

Recipe from- http://www.deliciousmagazine.co.uk/recipes/cherry-meringue-pie/

Monday, July 6, 2015

Chicken Tortilla Soup

It's hot as hell. Nobody wants to turn on the oven when it's 100 degrees.  This is one of my favorite recipes as it is so tasty and incredibly easy.  I know that soup isn't what most people want in the summer but it is so light and refreshing that it's totally worth it.


 1 pound shredded, cooked chicken
 1 (15 ounce) can whole peeled tomatoes, mashed
 1 (10 ounce) can enchilada sauce
 1 medium onion, chopped
 1 (4 ounce) can chopped green chile peppers
 2 cloves garlic, minced
 2 cups water
 1 (14.5 ounce) can chicken broth
 2 tablespoons lemon juice
 1 teaspoon cumin
 1 teaspoon chili powder
 1 teaspoon salt
 1/4 teaspoon black pepper
 1 bay leaf
 1 (10 ounce) package frozen corn
 3 cups diced carrots
 1 tablespoon chopped cilantro
 1 can of black beans,drained
 7 corn tortilla chips
 vegetable oil

30 mins
8 hrs
8 hrs 30 mins

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, carrots, beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

To serve, add tortillas and chopped avocado to the top.

Monday, June 29, 2015

Coconut Cake

Vanilla Almond Coconut Cake

I had a birthday request for a coconut cake.  I rarely run away from a challenge.  This was a damn good cake.  It was credulously moist and packed with flavor.  It wasn't overly sweet and I love the taste understated flavor of almonds. I am not typically a fan of coconut but this was a perfect bite.

1 cup butter, at room temperature
1 1/2 cups sugar
1/2 vanilla bean, seeds scraped, pod removed
1 1/2 teaspoons almond extract
3 eggs
2 cups almond meal
1 cup gluten-free all-purpose flour, containing xanthan gum
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cup whole milk
1 cream cheese frosting recipe (of your choice)
2 cups toasted sweetened, flake coconut, for garnish
slivered almonds, for garnish, if desired

Preheat oven to 325 degrees F. Grease a rectangle cake pan.

Cream together butter and sugar. Add vanilla bean scrapings and almond extract. Scrape down bowl. Add eggs, one at a time, combining between each addition.

In a separate bowl, stir together flour, almond extract, salt, and baking soda. Alternately add this mixture with the milk until the mixture is smooth.

Pour into rectangle cake pan. Bake 30-40 minutes, until cake springs back when poked.*Cool completely.

*Check the cake for doneness. Do not pull it from the oven based on color--almond meal will cause the cake to be darker than you're used to.

Frost the top and the outside of the cake with the cream cheese frosting. Press toasted coconut around the sides of the cake. Decorate the top with slivered almonds, if desired.

Store cake in the refrigerator for up to one week.

Monday, June 8, 2015

Lemon Cake with Raspberry Curd

I have had the privilege of participating in Roller Derby for many years.  Now that even though I do not skate or volunteer in the league anymore I am lucky to have met a lot of cool people in the process.  I just had a friend who I met while traveling in Roller Derby and he was able to swing into town during his trip on his birthday.  When asked what type of cake he wanted on his birthday he requested Lemon.  I haven't made this type of cake before so I was up for the challenge.  I wanted to notch it up a level and made 2...count them 2 types of curd to have in the cake as a filling.  I believe the raspberry curd is a great complement to this dish.  It was tart and danced on the tongue. YUMMO!

Raspberry Curd (Adapted by Beantownbaker) :
Ingredients :
–       12 oz Frozen Raspberries (or fresh)
–       5 large egg yolks
–       1 cup sugar
–       1/2 stick butter
–       2 Tbsp Lemon juice
–       1/8 tsp salt
Steps :
–       Melt the butter in a large saucepan over medium heat.
–       Add the raspberries, lemon juice, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.
–       Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
–       Cool to room temperature; the curd will continue to thicken as it cools.
–       Refrigerate, covere, until ready to serve, or for up to 1 month.

Lemon Curd
also adapted from Martha Stewart
6 large egg yolks
Zest of 3 lemons
1/2 cup freshly squeezed lemon juice (about 4 lemons)
12 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into medium bowl. Stirring frequently, let stand until cool.
Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.

Lemon Velvet Cake


Prep time
20 mins
Cook time
35 mins
Total time
55 mins

1¼ cups sifted all purpose flour
1½ cups sifted cake flour
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
⅔ cup vegetable oil
⅓ cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1½ cups buttermilk
zest of two small or one large lemons, grated and finely chopped

Lemon Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Yellow Food Gel

1. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
2. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
3. Beat the eggs in one at a time.
4. Fold in the lemon zest.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
8. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.

Fill the cake with a layer of the raspberry curd and frost the cake with the frosting and top with the lemon curd.
Serving size: 12-16 servings

Monday, June 1, 2015

Butterfinger Blondies

I got accepted on to the cast of my ALL TIME favorite musical.  This is my first play of ANY type EVER.  I am not  the social butterfly I wish I was so I often bake my way to making new friends.  I made these blondies for my fellow castmates!  They are soft and gooey.  These bad boys are packed with a fantastic butterscotch flavor.  They would be great for a summer picnic.

1 cup butter
1 cup light brown sugar
½ cup granulated sugar
2 tsp vanilla
2 eggs
2½ cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 6 regular candy bars)

1. Allow the butter to arrive at room temperature.
2. Mix all ingredients together until smooth.
3. Add more milk if necessary for a spreadable texture.
1. Preheat oven to 350°
2. Cream butter and sugars in mixing bowl.
3. Add the vanilla and eggs and mix until incorporated.
4. On low add your dry ingredients (flour, salt and baking soda) until just combined.
5. Stir in your chopped Butterfinger.
6. Spread in a 9x13 baking dish and bake for 25 minutes until center is JUST set.
7. Remove from oven and cool completely.

Monday, May 25, 2015

Cherry Almond Bundt Cake

This month has been quite stressful.  Between work and a few personal agreements I have been running around like crazy.  Baking has been a great stress reliever for me.

I was going through my my list of desserts that I want to bake.  If you have been following the blog then you know that I love cherries and Almonds.  This one was a no brainer.  The cake was moist and sweet.  The icing was the perfect complement to the cake.  

I am sure you could substitute the maraschino cherries for fresh ones.  It would make the cake less sweet but still very delicious. 


Cherry Almond Bundt Cake
Cake Ingredients:
16 oz jar maraschino cherries
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
4 oz almond paste
2 cups granulated sugar
4 large eggs
2 teaspoons almond extract
2 teaspoons vanilla extract
1/2 cup milk

Glaze Ingredients:
1 cup powdered sugar
1/2 teaspoon almond extract
2 tablespoons (leftover) cherry juice

Remove cherries from juice, saving the juice for later use in this recipe, and chop cherries. Set aside.

Preheat oven to 350°F. Spray a 10 inch bundt pan with baker's joy or butter and flour it. Set aside.

Mix together the flour, baking powder, and salt. Set aside.

In stand mixer, cream together the butter, almond paste and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.

Beat in the flour mixture alternately with milk and 1/2 cup cherry juice that you saved from earlier, mixing until combined. Fold in chopped cherries. Pour batter into pan.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 20 minutes and invert on a wire rack. Allow to cool another 10 minutes.

For glaze: Whisk together powdered sugar, almond extract and cherry juice until smooth. If too thick, add more cherry juice as needed. Drizzle on top of the cake and serve!

Monday, May 18, 2015

Lemon Thyme Chicken

I am always looking for new recipes that are quick, easy and most importantly tasty.  This chicken dish hits the mark! I would easily serve this for company.  It has great flavor and the chicken was very moist.  I think I would serve this with roasted or mashed potatoes alongside of asparagus.


Lemon and Thyme Chicken

1-2 tbsp olive oil
6 cloves of garlic, minced
2/3 cup of chicken broth
Zest from 1 lemon
Juice from 1 lemon
1/2 tsp dried oregano
1/2 tsp fresh thyme leaves
5 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Two sprigs of fresh thyme
1 lemon cut into 4 wedges

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.  (Tuck the thin skinny edge of the chicken under itself so that
Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!

Monday, May 11, 2015

Peach Pound Cake

I made this loaf out of the need to make friends.  I was going to meet some new people.  It's a fact that I am pretty socially awkward.  I find that making friends is significantly easier when you bring treats.  It creates a reason to start a conversation.

I ended up making two of these loafs.  I drizzled cream cheese frosting on the top of the loaf.  My husband took one to his game night and I took one to my rehearsal.  They were well received!

Fresh Peach Pound Cake


1 cup butter
2 cups sugar
6 eggs
1/2 tsp. almond extract
2 tsp. vanilla
3 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
3 cups diced fresh or frozen peaches (6–8 peaches) I used frozen as they are not in season.


Pre­heat oven to 350 degrees.
In a bundt pan, butter the pan well with the 3–4 Tbl. covering all areas.

Dust with the ¼ cup sugar, turning the pan to coat well.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Beat in the extracts.
In a separate bowl combine the flour, baking soda and salt; add to batter alternately with sour cream; beating well after each addition. Fold in the peaches.

Pour the peach batter into the prepared bundt pan.Bake for 60–70 minutes, or until the tooth­pick comes out almost clean. Cool for 15 minutes before removing from the pan to a serving plate. When cooled dust with confectioner’s sugar if desired.

Copyright, Recipe by Carrie Groneman,  A Mother’s Shadow, 2014

Monday, May 4, 2015

One Pot Mexican Rice Casserole

I often forget how amazing one pot rice dishes are.  I think I get a bit overwhelmed by the idea that I have to get my liquid to rice ratios right and not end up with mushy veggies. This was a delightful easy week night meal that I would easily add to my dinner menu rotation.  Try it for yourself!
Adapted from damndelicious.net


1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 zucchini, diced
1 kielbasa sausage
1 cup corn kernels, frozen, canned or roasted
1 (14.5-ounce) can petite diced tomatoes, undrained
1 cup white rice*
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro leaves

Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini, kielbasa and corn until tender and heated through, about 2 minutes.
Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, garnished with cilantro, if desired.

*Brown rice can be substituted but cooking time may have to be increased as needed.*

© Kim Bohme and A Bohme Cooked Meal

Monday, April 27, 2015

Honey Garlic Slow Cooker Chicken

I love my crockpot.  I have 3 and could easily get more.  There is nothing better than coming home from a hard stressful day at work or returning from a killer workout to a house that smells delicious and dinner is ready to eat.  This is by far one of the easiest recipes I have thrown together in the crockpot.  The only downside is that it is not pretty.  However the meat is so flavorful that you are not going to care what it looks like.  You will just shovel it into your face hole!

Honey Garlic Slow Cooker Chicken
From AllRecipes.com

4 bonless skinless chicken thighs
1/2 cup soy sauce
1/2 cup ketsup
1/3 cup honey
3 cloves garlic
1 teaspoon dried basil

Lay chicken on the bottom of the slow cooker

In a seperate bowl mix the remaining ingredients

Pour over chicken.

Cook on low for 6 hours or  high for around 4 hours.

Serve over rice.

© Kim Bohme and A Bohme Cooked Meal

Monday, April 20, 2015

Mojito Fruit Salad

The holidays are over and life is starting to settle back to "normal."  I wanted to share a recipe that I made for Christmas Brunch but loved it so much that I attempted to make it again for a birthday pot luck that I went to.

This super duper easy fruit salad got rave reviews from everyone who ate it.  It is also a great recipe for all of those health conscious/ resolution makers. No guilt!

I like the fact that this recipe can be easily changed up with whatever fruit you enjoy or what is in season!  Even if you don't cook you can make this recipe.  No stove required

Adapted from http://www.momontimeout.com/2013/07/mojito-fruit-salad/


8 cups fresh fruit, chopped (nectarines, peaches, strawberries, blueberries, kiwi, grapes, melon, plums, pluots, etc.) (My first had strawberry, blueberries, pineapple and grapes and my second attempt I used Strawberry, Raspberry, Grapes, Blueberries and Cherries)
3/4 cup granulated sugar
1/4 cup water
1/2 cup lime juice (I just did this but if you want a boozy brunch add the rum)
OR 1/4 cup lime juice and 1/4 cup rum
2 Tbls fresh mint, chiffonade

Alternate recipe- 
I tried to make a this fruit salad again but forgot to buy the mint. =( Kinda takes the Mojito out of the fruit salad.  So I improved and swapped the sugar for brown, took out the water, and added cinnamon and cherry extract.  This was also delicious.

8 cups fresh fruit, chopped (nectarines, peaches, strawberries, blueberries, kiwi, grapes, melon, plums, pluots, etc.)
3/4 cup brown sugar
1/2 cup lime juice
1 tablespoon cinnamon
1 tablespoon cherry extract

1.Combine sugar and water in a small saucepan over low heat.
2.Heat until sugar is fully dissolved. Let cool.
3.Stir in lime juice and/or rum.
4.Drizzle about of the lime mixture over chopped fruit and gently stir until combined.
5.Continue adding lime mixture just until fruit is lightly coated. You don't want a puddle at the bottom of the bowl.
6.Sprinkle with fresh mint and stir gently just prior to serving.

© Kim Bohme and A Bohme Cooked Meal

Monday, April 13, 2015

Easy Crockpot Beef Burgundy

I love my crockpot.  There is nothing better than coming home from a long day at work and dinner is ready and waiting for you to eat it.  This recipe was a gamble...I wasn't sure how it was going to work out but I was very impressed at the richness of the gravy and the tenderness of the meat.   It will be added to my regular crockpot rotation.

1/4 cup flour
2 tablespoons cornstarch, divided
1 teaspoon steak seasoning
2 pounds cubed beef for stew
4-5 tablespoons olive oil
1 medium onion
1 cup red wine
2 tablespoons minced garlic
4 ounces sliced mushrooms
1 tsp salt
3 bay leaves
1 cup beef broth
1/4 cup warm water
Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.
Add stew meat to the bag and seal; Shake to coat and set aside.
Add the olive oil to a large skillet over medium high heat.
Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.
Add the onion and the wine to the pan and cook for 2 minutes.
Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
Pour the cornstarch mixture into meat and stir for 1-2 minutes.
Remove from heat and pour the stew into the crock pot.
***At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. ***
Cook on LOW for 8 hours or on HIGH for 4 hours.
Discard bay leaves before serving and add salt & pepper to taste.
Garnish with chopped parsley if desired.
Preparation time: 10 – 15 minutes
Cooking time: 4-8 hours, depending on temperature
Number of servings (yield):  6
© Kim Bohme and A Bohme Cooked Meal

Monday, April 6, 2015

Pizza Meatloaf

I overheard a coworker talking about making a Paleo version of Pizza Meatloaf.  I couldn't resist making my own version.  This was delicious and the black olives were perfect in keeping this loaf moist. 

I typically don't make ALOT of meatloaf.  I enjoy the meat blend of ground beef and Italian sausage.

Adapted from mccormick.com/

Serves: 10

1 pound  ground beef

1 pound Italian sausage

2 eggs, lightly beaten

4 ounces chopped black olives

1/2 cup milk

1/4 cup dry bread crumbs ( I only had panko on hand)

1 teaspoon garlic

1 teaspoon onion powder

1 teaspoon McCormick® Oregano Leaves

Pepperoni Slices

1/2 cup pizza sauce

1/2 cup shredded mozzarella cheese


Preheat oven to 375°F. Mix all ingredients, except pepperoni,  pizza sauce and cheese, in large bowl until well blended.

Shape meat mixture into a loaf. Place in foil-lined baking pan or sprayed with cooking oil.. Top with pepperoni and then pizza sauce.

Bake 55 minutes.(Mine took about 70 minutes to be fully cooked through) Sprinkle with cheese. Bake 5 minutes longer or until cooked through.

© Kim Bohme and A Bohme Cooked Meal

Monday, March 30, 2015

Buffalo Chicken Wings

I used to work at a chicken wing joint in high school.  I know how to cook them without thinking twice about it.  I have traumatic memories of working a crazy long day on Superbowl.  The orders never stopped through the day.  It was a conveyer belt of chicken wings in all different flavors. 

Even though I hated working on Superbowl, I can't imagine going to a Superbowl without eating these bad boys. 

I like to serve them with extra sauce and bleu cheese with carrots and celery.  There isn't a definite recipe to follow.  You melt butter and franks hot sauce together.  The darker the color the hotter the sauce is.  I like to go with a 50/50 ratio.  You can bake the wings in the oven, but I choose to fry them.  I fry them at 375 degrees for about 12-15 minutes.  Toss in the sauce and serve immediately.

Everyone loves them. 

© Kim Bohme and A Bohme Cooked Meal

Monday, March 23, 2015

French Silk Pie

Growing up in the Midwest there was always a Baker Square.  The place that you can get milk shakes and pie at.  We used to go to the square after football games in high school.  I would almost always get a slice of French silk.  I was always a bit intimidated by the idea of making this pie but I had the opportunity of making this over the holidays!  Yummm!  Everyone who ate it seemed to enjoy this pie too!

Pie Ingredients
4 oz semi sweet baking chocolate
1 cup unsalted butter softened
1 1/2 cup granulated sugar
1/4 tsp salt
2 tsp vanilla extract
4 eggs (pasteurized) must be cold
1 baked pie shell (I used store bought)

Whipped Cream

1 pint heavy whipping cream
1/4 cup sugar
1 tsp. Vanilla

Melt chocolate according to package directions and allow to cool.  Don't let harden.
In a mixer beat 1 cup unsalted butter with 1 1/2 cup sugar.  Beat until fluffy. Approximately 2-3 minutes.  Add the cooled chocolate, salt, and vanilla extract.  Mixed until combined.  Add in one egg and mix at medium speed for 5 minutes.  Repeat with each egg beating individually for 5 minutes until each egg has been added.  This will take approximately 20 minutes.  Pour the mixture into the prepared pie crust.  Refrigerate.  Beat whipping cream, sugar and vanilla until it thickens and creates stiff peaks. You can spread the whip cream on the pie or put it into a piping bag with a star tip and pipe it onto the pie.

© Kim Bohme and A Bohme Cooked Meal

Monday, March 16, 2015

The best ham EVAR

I was looking for a new ham recipe for a belated holiday dinner.  I am not a huge fan of ham when it's sliced.  It tends to be a bit flavorless.  I was really looking for a recipe that made me fall in love with ham.  I wanted it to be a bit spicy and addicting.  This recipe totally does the trick.  I made this for dinner when we had a few close friends staying with us and they (one was a recent meat eater and non ham fan) loved it.  This is one of those recipes that I would make all the time.  It makes GREAT leftovers and is an easy weeknight meal.

It's one of my new favorites!

Unsliced ham shoulder
1/4 tap cloves
1/2 cup honey
1/2 cup brown sugar
2 tblsp. Dijon mustard
1 can ginger ale

Place ham in crockpot.  Place remaining ingredients into a bowl, mix and stir until all ingredients are dissolved. Pour liquid into crockpot.  Fill crockpot with water until liquid is half covering ham. Cook for 6-8 hours on low.  Remove ham from crockpot and slice.  Ham should fall apart!  You can reduce the remaining cooking liquid in a saucepan until it thickens.  Pour over ham when serving. © Kim Bohme and A Bohme Cooked Meal

Monday, March 9, 2015

Thin Mint Krispie Treats

I love Girl Scout Cookies!  Just about as much as I love lamp.  I usually have some major withdrawls in June.  I usually buy the husband Tagalongs and me Samoas (although they should be Caramel Delights).

This year, I ended up buying one box of thin mints to use in some desert.  The other day, I had a huge hankering for Rice Krispie treats.  So after a quick internet search, I found a recipe that is worth posting!  My friend has been over twice and the words..."You gotta put these damn things on your blog."  Followed by a bunch of ooos and mmmms.  These are chocolaty and rich.  With a ton of mint flavor.  I am so happy with these happiness squares.

Make these with a few of your girl scout cookies!

Adapted from Cookies and Cups

¼ cup butter
6 cups mini marshmallows
7 cups Cocoa Pebbles
24 Thin Mints (or Keebler Grasshoper cookies) coarsely chopped
1 cups Andes Creme de Menthe Baking Chips or Andes mints chopped

1. Line 9x9 pan with foil and spray lightly with cooking spray
2. IN a large saucepan melt butter over low heat. Add the marshmallows and stir periodically until melted. Remove from heat.
3. Stir in Cocoa Pebbles and chopped cookies until incorporated.
4. Let sit for 2 minutes. Then add in 1 cup Andes baking chips. Stir until they are distributed.
5. Press mixture into prepared pan and then sprinkle remaining cup of Andes baking chips on top and press into kripies.
6. Let cool completely before cutting into squares.

© Kim Bohme and A Bohme Cooked Meal

Monday, March 2, 2015

Spinach Artichoke Dip

There are a few dips that if you have them at a party that I am guaranteed to shovel in my mouth.  Spinach Artichoke Dip is one of dips!  I am also a sucker for buffalo chicken dip.  Long story short... this is a staple in my house.  I have easily made this over 20 times and loved it each time.  You can make it the night before and put it in the crockpot to warm up!  YUMMM! 

16 oz cream cheese softened
1/2 cup mayonnaise
1/2 cup parmesan cheese
1 teaspoon garlic minced
1/2 teaspoon lemon juice
9 oz box frozen spinach thawed and well drained
7.5 oz. jar artichoke hearts chopped
1 1/2 cup shredded mozzarella cheese

Combine all ingredients into a food processor or a kitchen aid mixer and mix all ingredients until well combined.  Scoop the mixture into a crockpot and turn on high until it is warm. Usually takes 2-3 hours until heated through.  Then turn to warm and serve at the party. © Kim Bohme and A Bohme Cooked Meal

Monday, February 23, 2015

Cilantro Avacado Lime Hummus

I love playing Cards Against Humanity! I was invited to play the game with some of my favorite twisted humored friends.  However, I was challenged to find a recipe that was Gluten Free, Dairy Free, Egg Free, and Soy Free.  As one who likes to eat all the gluten and dairy and eggs I was intrigued to find something that even I wanted to eat and not feel like I was being deprived of all the yummy things in life.  On top of all of that this was a group of ladies that all like to eat relatively healthy so I wanted to bring something that wasn't going to make us regret eating so much or something that made us feel like we had to go workout the next morning.  I think this hummus recipe totally fit all of those requirements.  I served the hummus with taro chips and Snyder gluten free pretzels.  I didn't tell most people what it was and it was assumed that it was a weird guacamole.  Either way guac or hummus.  This dip was delicious and friends took all of my leftovers.  It's also a great recipe because you can make it a few days in advance.

1 can white beans drained
1 can garbanzo beans drained
1/2 avocado
1/2 bunch cilantro
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper

Place all ingredients in a food processor and blend until its puréed.  Adjust seasonings to taste.  Refrigerate until ready to use. © Kim Bohme and A Bohme Cooked Meal

Monday, February 16, 2015

Cranberry Fluff

This is one of my husband's family recipe.  It is served at most holiday gatherings.  I wasn't a huge fan at first but after 9 years I expect to have it at most gatherings. It is sweet and tart. It is so light and refreshing.   It also tastes great as a breakfast.  Again I don't have a picture for this guy but it doesn't need one.  I make it so often that I think it deserves a spot on the blog!


1 pkg. Fresh Cranberries
1/2 cup sugar
1 package miniature marshmallows
1 can pineapple chunks
1/2 pint whipping cream


Chop cranberries in a food processor and mix in sugar and marshmallows and the fruit.  Cover and refrigerate over night or for a few hors.  Whip the cream in a blender with about 3 tablespoons sugar until it is firm.  Spoon whipped cream into the cranberry mixture, stir until combined and serve.

 © Kim Bohme and A Bohme Cooked Meal

Sunday, February 15, 2015

Ariana Resturant Bend

Matt and I decided to have an early valentines dinner at my favorite restaurant in town.
Shrimp and Grits- Rock Shrimp, Spanish Chorizo Cream, polenta, cilantro
This is the second time that I have had the shrimp and grits.  They are so rich and creamy and the rock shrimp are tender and delicate.  The cream sauce is just slightly spicy.  This is a total hit.
Roasted Onion Soup
Pork Chop, gouda and Dijon braised cabbage, mustard di fruta
Wild Cod and clams simmered with bacon creamed leeks, fingerling potatoes
Matt ordered the Pork Chop. The chop was cooked perfectly and the gouda and Dijon were a perfect compliment.
I had the cod.  Typically I am not a fan of clams.  However I love leeks, bacon and potatoes.  I was very happy with the entire dish.  The cream sauce had a smoky bacon flavor that made me want to drink in every last drop.

Smoked Almond Cake with a Meyer Lemon Crème
Carrot Cake
Both of these desserts were moist and flavorful.  I really enjoyed both. I have never had a disappointing dessert at this restaurant. 

I have been to Ariana's Restaurant multiple times and the food has never failed to disappoint me. It is my favorite restaurant in town.  I will go here for all special occasions.  The staff is knowledgeable and kind.
If you have never been here I urge you to make a reservation ASAP!

Wednesday, February 11, 2015

Almond Cherry Cake

My search for the perfect Almond Cake that closely matches that of Ariana's of Bend still pushes on.  When I made this I knew it wasn't going to be the same at all BUT I do love anything with cherries.

This cake is one that if you are not a huge dessert fan or like your desserts to be subtle.  This bad boy is for you.  The cake is spongy (which isn't my favorite but still yummy).  The cherries add much needed moisture!

Great with coffee or could even be eaten for breakfast.  You could also make this for Valentines day.

Almond Cherry Cake

1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1/2 teaspoon almond extract 
(I also added 1/4 teaspoon cherry extract but its not necessary)
12 ounces cherries ( about 2 cups) I used frozen.  If using fresh pitted, rinced and patted dry
1/2 cup sliced almonds

Preheat the oven to 350 degrees.  Grease and flour a 9 inch springform pan.

In a bowl, whisk flour, baking powder and salt.  Set aside,

Using a mixer, beat butter and sugar together until blended and fluffy.  Add eggs, one at a time,   Once completely blended, add extract.

On low speed, gradually add flour.  Mix just until combined.

Pour batter into greased pan and place cherries evenly over the batter. and sprinkle almonds over the top.

Bake for 45 minutes or until a toothpick inserted into the middle comes out clean.  Cool on a baking rack for 10 minutes.  This cake can be served warm or at room temperature.  

I have had it with ice cream and whip cream!  YUMMMM!

© Kim Bohme and A Bohme Cooked Meal

Monday, February 9, 2015

Dutch Almond Apple Pie with Cherries

Who doesn't love a great pie?
I think the only answer is probably terrorists.  So if your a terrorist, please close this web browser.  This recipe is only for the strong dessert loving fool. I must say that this pie is the best pie that I have EVAR made.  I don't say this lightly.  I have made some great pies before but this one was by far the cream of the crop.  I am not surprised by the fact that I loved this pie.  It contains my favorite elements of pie...1- a crumble crust 2- Cherries 3- Almond Extract 4- Apple Pie.
Seriously, make this pie if you want to impress company or have what I like to call the mouthgasm.  This will surely have to be made again!


1 1/4cup all purpose flour
1/2 tap salt
1 stick butter
1/4 cup ice water

Add ingredients (except for water)into a food processor and  and pulse until its the size of peas.  Drizzle water into processor and pulse until moistened crumbs form.  Turn out onto counter and flatten into a disk.  Wrap in plastic wrap and refrigerate until firm.

Preheat oven to 375 degrees.  Place a baking sheet on the bottom of the oven.  Make the pie filling.
5 apples (granny smith) peeled cored and sliced or cut into 1 inch chunks
3 cups cherries fresh or thawed
2 tblsp. Lemon juice
1 cup sugar
1/4 c flour
1/4 teaspoon cinnamon
2 Tblsp. Almond Extract or Amaretto
Toss apples, thawed cherries, lemon juice, sugar, flour, cinnamon and extract. 

Crumb Topping
1 cup flour
2/3 cup brown sugar
1/4 tap salt
1/2 cup almonds
1/2 cup oats
6 tbsp. Cold butter
1 tblsp almond extract
1/2 teaspoon milk
1 teaspoon cinnamon

Mix dry ingredients together and then cut in butter and liquid until it creates lumpy clumps.  Refrigerate until ready to add to top off the pie.

Flour a surface and roll the disk of dough to fit your pie plate. Crimp the edges of the pie,  Spoon in the apple mixture into the pie crust.  Then add the crumb topping. Bake the pie in the center of the oven for 1 hour and 10 minutes until the crust is golden.  Cover the edge of the pie if it begins to darken.  Let the pie cool for at least 4 hours before serving. © Kim Bohme and A Bohme Cooked Meal

Friday, February 6, 2015

White Chocolate Lemon Lava Cake with Raspberry Coulis and Happy Birthday to A Bohme Cooked Meal

 It is hard to believe but I have been posting to this blog for one year.  I set out to make create a place to challenge myself in the kitchen,  catalogue my recipes, to make it easier to share recipes.  I wasn't really sure what this blog was going to turn out to be but I am really happy with where it has come.  I have aspirations about where I want this to go but for now it is perfect for where my life is.

To celebrate this blog's one year birthday, I wanted to bake something that I have always wanted to bake.  Something a bit challenging and crazy delicious!  I settled on these bad boys.  They were really yummy.
This is the batter before it went into the oven.
All done!
I flipped this one on the plate and it didn't stay in it's proper form and leaked all over the plate.


This is  all decorated in the plate with my raspberry coulis.

Look at the lava center....yummmm!

White Chocolate Lemon Lava Cake
Yield: 4 cakes
4 ounces White Chocolate
1 stick of butter
1 cup powdered sugar
3 whole eggs
1 egg yolk
6 tbsp flour
1/2 tsp lemon zest

Preheat your oven to 400 degrees. Coat 4 custard cups or ramekins with Crisco.  Melt butter and chocolate in a microwave bowl for approximately 1 min. 30 seconds.  You should stir the chocolate every 30 seconds. Stop microwaving after it is completely melted. Add powdered sugar, whisk till combined. Add eggs and yolk, whisk till combined. Add flour and lemon zest, whisk till combined. Spray 4 custard cups liberally with non stick spray. Pour batter evenly into cups. Bake for 13-15 minutes until sides are firm and center is soft. Run your knife around the cake to loosen from the side. Invert onto a plate.  It's easiest to put the plate on top of the ramekins and then turn them upside down. Leave the ramekins on the plate for a moment so that all the batter can transfer to the plate.

Raspberry Collis
3/4 cup sugar      
18 ounces (1 1/2 pints) raspberries
1/2 cup water

Combine all of the ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.  Remove from heat; cool completely. Place mixture in the jar of a blender or blend with a stick blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.

 © Kim Bohme and A Bohme Cooked Meal

Monday, January 26, 2015

Mexican Roll Ups

When I was looking for a quick, easy, yet really tasty appetizer.  I settled on these.  I could make the goop in advance and just before I had to go I could spread the goop on the tortillas and slice.  These ended up working really well as I made them around Christmas. They weren't too heavy but helped hold us over until it was time to eat our big dinner.  People were very impressed with these bad boys!

8oz sour cream
1 package cream cheese, softened
4oz mild green Chiles diced
1 c cheddar cheese
1 4 oz can of black olives, chopped
1/4 onion diced
1/2 teaspoon Cumin
1/2 teaspoon Chili
1/4 teaspoon Seasoning salt
1/4 teaspoon Garlic powder
5 or more flour tortillas


Mix all ingredients except for tortillas until evenly blended.  Spread evenly over tortillas.

Roll up tightly and refrigerate until firm.  Cut into 1/2 inch rounds.  You can serve with salsa. © Kim Bohme and A Bohme Cooked Meal

Sunday, January 18, 2015


Less than a year ago I had never even known what a pupusas was.  Insert my great friend Lindsey to help educate my poor pupusaless soul!  Aside from her bring my Zumba wife, she is also my partner in crime, and bachelor watching comrade.  She also loves food as much as I do but doesn't cook.  I'm ok with that because I can cook and she can tell me how awesome I am.  She also does the dishes like a champ!  I HATE doing dishes after I have cooked!  The perfect partnership!

Probably about 4ish months ago, she drove me about an hour out of town to try her favorite food called Pupusas.  I was pretty sure she said Poop on Us... never heard of it before but I am always up for a new culinary adventure.  We walked into this junky little Salvadorian hole in the wall and ordered our food.  Basically pupusas are a hybrid of a tamale and a quesadilla.  They are yummy!  They are served up with a cabbage slaw.  These humble little corn flour happiness disks are pretty damn tasty. After this food adventure, Lindsey demanded that I make these for her.  No pretty please.  Just gimme the pupusas.  It took a bit of time but I decided that I was going to kill a few birds with one stone. 
I have a small fear of pressure cookers.  They freak me out.  Cooking something in a pressurized vessel is weird.  The fact that I can't check on what I am cooking isn't cool either.  But carpe diem bitches.  I am smarter than the appliances in my kitchen.  I run them and not the other way around.  So I figured I could cook the meat in the pressure cooker and get my food requests out of the way. 

My first official stab at my pressure cooker!

Browning meat like a champ!

At this point you take the meat out... put it on a rack with onion and garlic and 4 cups of water. Put the top on and start pressure cooking.

This is the tomato mixture that would be added to the shredded meat to make our blended meat paste. **If you look up other pupusas recipes they say just to shred your meat but I have been told that it needs to be blended.  I used my immersion blender for this and it worked out very well!

 First you roll into a ball.

Then you poke a hole in the ball and fill it with goop.  We had meat paste, refried beans, and cheese.

Then find a handy dandy kitchen assistant to flatten the balls into patties.

Grill away... the left side are ones that haven been flipped and the right 6 have been flipped.

Finished product!

Make sure to make the coleslaw!  It really makes the difference!


Now for the recipe. This from start to finish took about 6 hours with about an hour break in the middle.  So make a big batch and freeze the extra.  I ended up shredding the pork and saving half in the fridge for dinner the next night and then blending the rest and I still had about half of the blended pupusas meat left which I froze for the next pupusas night.

Cabbage Slaw
1 bag shredded cabbage mix (the one with carrots and purple cabbage)
1 bag shredded purple cabbage 
1/2 onion thinly sliced
1 cup apple cider vinegar
1/2 cup water
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 bunch cilantro, washed and finely chopped

Combine cabbages, onion and cilantro in a large bowl.  In a smaller bowl, mix remaining ingredients until sugar and salt are dissolved.  Pour liquid over cabbage and place in the fridge.  Leave in the fridge for at LEAST 1 hour.  We ate ours after about 4 hours and it was perfect!

Pork Filling
8 qt pressure cooker
2 tablespoons oil
4.5 lb pork shoulder
2 teaspoon salt
2 teaspoon ground black pepper
1 teaspoon each chili, cumin, coriander, garlic
4 cups of water (6 if not using a pressure cooker)
1 can (15 oz) diced tomatoes
1/2 onion
4 cloves of garlic
1 jalapeño
1/2 teaspoon each of oregano and cinnamon

First, in a small bowl add salt, pepper, chili, cumin, coriander, and powdered garlic.  Mix until evenly distributed.  Season your meat with half of your spice mixture.  Then turn on your burner to high and add oil to the bottom of the pan.   When the pan is hot, brown your meat on all sides. Once complete remove your meat and add your pressure cooker rack if you have one.  Then lay your onion and two garlic cloves on the bottom of the rack. Season your meat with the remaining spices and return the browned meat to the pressure cooker.  Add the water.  Seal the pressure cooker according to directions.  Bring your pressure cooker up to high and then lower the heat until you get a gentle amount of steam coming out of the pressure cooker.  Once this is achieved, cook at this level for 55-57 minutes.  (we are cooking at high altitude so we have to cook on the high side of times.). If you don't have a pressure cooker you can still make this meat.  Just follow all of the steps, and when you turn your burner on get your water to a low simmer and put your lid on.  The meat should cook within about 3 hours. (You could also do this in your slow cooker)
Once your hour cooking time is up in the pressure cooker, let the pressure cooker loose pressure naturally. 
While this is happening, grab a blender and add the diced tomatoes, onion, remaining garlic, oregano and cinnamon. Purée in a blender.  Set aside.
Once your pressure cooker has lost it's pressure and is safe to open, you can remove the meat from the liquid and shred into a bowl.  **I took half of my meat at this point and saved it in the fridge for BBQ pork!**
Take half of the meat and add about 2/3rds of the tomato mixture.  Blend until you have a sticky meat paste.  You are now ready!

Masa Dough
7 cups masa harina
4 1/2 cup warm water
2 teaspoon salt
Olive Oil

In a bowl, mi the masa and the water together.  Let sit for a half hour.  Stir in about a 1/2 cup of cold water and the dough should become soft and not sticky.  Shape into golf ball size balls.  I used two cookie scoops to make 1 ball!  Set formed balls under a damp towel as you go!

Other ingredients
1 can refried beans
1 package cotija cheese or mozzarella

ASSEMBLY TIME* See pictures earlier

Grab a ball of dough and poke a hole in the middle.  Stuff with a bit of fillings (any combination of beans, meat, and cheese) and then roll the dough over the fillings.  You hopefully wont see the filling.  Carefully with oiled hands start to carefully flatten the dough between your hands.  Once a thin disk has formed, you can cook on a hot grill.  I used my pancake griddle set to 400 degrees, make to grease your griddle.  Each side takes up to 4-6 minutes.  Flip when one side is browned and crispy on the bottom.

At this point you are ready to serve.  I served mine with the slaw, guacamole, and Pico de Gallo!

Needless to say Lindsey was VERY happy with my results.  She has decided to keep me as her friend!  They were delicious!  These are very time consuming but totally worth it.  Especially because both Lindsey I have about 15 in the freezer!

© Kim Bohme and A Bohme Cooked Meal