The Garden Cafe- Recipes From The GardenGirls!

Here you can find recipes straight from our kitchen! I grew up in a home with a stay at home mom that simply adored cooking. We share recipes inspired by my German and southern heritage, and many others that are new family favorites. Enjoy these with your family and friends.  Bon Appetit!

Best Bread Pudding

2 cups granulated sugar or turbinado sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1/2 cup raisins (optional)
Sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract.


Instructions:
Preheat oven to 350 degrees F.  Butter a 13x9x2 inch pan. Mix together granulated sugar, eggs and milk in a bowl. Add vanilla. Pour over bread cubes and let sit for 10 minutes. In another bowl, mix together brown sugar, butter and raisins, if desired. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over top and bake for 35-45 minutes, or until set.
For the sauce: Mix together sugar, butter, egg and vanilla in a saucepan over medium heat. Stir together until sugar is melted. pour over bread pudding. Serve warm or cold.


This bread pudding was one of my favorite treats growing up. My moms pudding was always the best. Hope you enjoy this dish as much as we do!
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Saute'ed Chicken with Olives and Lemons

2 lemons, sliced 1/2 inch thick

1/4 cup extra-virgin olive oil, 

plus more for drizzling

kosher salt and freshly ground pepper

Four 6-ounce skinless, boneless 

chicken breast halves

all-purpose flour, for dusting

1/2 cup pitted green Sicilian or 

Spanish olives, sliced

2 tablespoons drained capers

1 cup chicken stock or 

low-sodium broth

3 tablespoons unsalted butter, 

cut into small dice

2 tablespoons chopped parsley

Instructions:

1. Preheat the oven to 375°. Line a baking sheet with lightly oiled parchment paper. Arrange

the lemon slices on the paper in a single layer. Lightly drizzle the slices with oil and season

with salt and pepper. Roast for about 20 min­utes,  until the slices begin to brown around the

edges. In a medium, deep skillet, heat the 1/4 cup of olive oil. Season the chicken breasts 

 with salt and pepper and dust them with flour, shaking off the excess. Cook the chicken 

over high heat, turning once, until the breasts are golden, about 6 minutes. Add the olives, 

capers and stock to the skillet and bring to a boil. Cook over high heat until the stock is reduced

to 1/3 cup, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute. Transfer the 

chicken to plates and serve.Serve with Sautéed baby spinach. This is one of my favorite ways

 to prepare boneless skinless chicken breasts. Enjoy!

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Saute`ed Spinach with Garlic

1 1/2 pounds baby spinach leaves

2 tablespoons olive oil

2 tablespoons chopped garlic

2 teaspoons kosher or sea salt

3/4 teaspoon ground black pepper

1 tablespoon unsalted butter

Lemon juice to taste

Rinse the spinach well and spin in a salad

spinner. Heat the olive oil over medium heat in a large Dutch oven or pot. Saute the garlic for 1 minute. Add the spinach, salt, and pepper, stir to combine with the garlic and oil. Cover and let cook for 2 minutes. Raise the heat to high and cook uncovered for another minute, stirring, until all the spinach is wilted. Remove spinach with a slotted spoon and place in a serving bowl. Top with butter, a squeeze of lemon, and a bit more salt.

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White Chicken Chili 
 from the Blue Owl Restaurant in Kimmswick, MO

White Chili

3-16 oz cans Great Northern white beans

4 cups chopped cooked chicken breasts

1 TBS. Olive Oil

2 medium onions, chopped

4 garlic cloves, minced                                                                    

2 4 oz cans chopped mild green chilies

2 tsp ground cumin

1 ½ tsps. dried oregano, crumbled

¼ tp. cayenne pepper

6 cups chicken stock or canned broth

3 cups grated Monterey Jack cheese                  Sour cream

Instructions:

Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.

Heat oil in same pot over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and sauté 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Garnish with sour cream and Monterey Jack Cheese. This works very well in a slow cooker as well. This one's a big hit at our house.