Mrs. D Loves to Eat!

Caramel Corn

2012-01-03T10:42:00.003-05:00

Happy New Year! I hope everyone had a happy holiday season. Does everybody have the post-holiday-waistline-blues? I know my pants were a little snug today! Although one may say caramel corn isn't exactly healthy, making your own is certainly healthier than eating out of the mega-size holiday tins with eight kinds of cheesy/caramel-y/completely bad for you popcorn. This recipe was very easy and was the perfect addition to my veggie-packed lunch bag. I wonder how long the healthy train will last this year...

Caramel Corn

1 cup popcorn kernels, unpopped
1 cup unsalted butter
1/2 cup light corn syrup
2 cups light brown sugar, packed
1 tsp. kosher salt
1/2 tsp. baking soda
1 tsp. vanilla extract

Pop popcorn using your preferred method. Place the popped popcorn in a very large bowl (or two large bowls). Make sure there is enough room in your bowls for tossing the popcorn.

Preheat the oven to 250 F. Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy. Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly.

Spread the popcorn evenly onto two large baking sheets lined with parchment paper. (It is okay if there are some clumps of caramel throughout. It will melt and become better spread out while baking.) Bake for 45-55 minutes, removing from the oven to toss/stir every 10 minutes. After 45 minutes, test a cooled piece of popcorn. If it is not completely crispy (i.e. still slightly mushy when you bite it), bake for 10 minutes more.

Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging.

Source: adapted from Annie's Eats, originally Christie's Corner

S'more Stuffed Brownies

2011-12-07T13:28:00.005-05:00

If you are trying to be good this holiday season, then I recommend you close your browser this instant! A layer of brownies, then gooey, toasted s'mores, then another layer of brownies.

You bet I want some more! This recipe is so easy, and would be great in any season. (I made the brownies from scratch, but you could be even easier if you use brownie mix. Don't worry, I won't tell.) Just be prepared to wear your stretchy pants.

I recommend not cutting these until they have rested overnight. The above picture was taken before I cut into them, which was just a big gooey mess since I had only waited an hour. Oh well, they still tasted just as good. :) Enjoy!

S'more Stuffed Brownies

2 batches of your favorite brownies (or 2 boxes of your favorite brownie mix)
9 full Graham Crackers
7 Full size Hershey’s Bars
Large Marshmallows

Preheat oven to 350 degrees. Prepare brownies according to recipe. Line foil into a 13x9 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies, followed by Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows.

Bake for 45-55 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool in pan overnight. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

Source: adapted from Picky Palate

Pumpkin Chili

2011-11-29T09:55:00.002-05:00

Hello, there! I hope everyone had a wonderful thanksgiving full of family and ~~mashed potatoes~~ thankfulness. Justin's mom sent us home with enough turkey to feed ~~an army~~ us for weeks, so I whipped up this chili as a new take on the turkey leftovers. Never mind that it is supposed to be 70 today.... (does anybody feel like it's hard to get in the spirit with this spring-like weather?) This chili was a great way to use up those t-day leftovers!

Pumpkin Chili

1 Tbsp. olive oil
1 small onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped
1 large clove garlic, minced
2-3 cups cooked turkey, chopped into 1 inch pieces
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 Tbsp. chili powder
1/2 Tbsp. cumin
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped (optional)
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)

Heat oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, green bell pepper, jalapeno pepper, and garlic until tender, about 10 minutes. Stir in turkey, tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro (if using). Serve topped with Cheddar cheese and sour cream.

Source: adapted from Serious Eats

Cornbread Dressing

2011-11-21T10:39:00.003-05:00

I can't believe it's the week of Thanksgiving! I don't know where this year has gone. My grandmother used to make this dressing every year when I was growing up in California. The smell of the sweet cornbread and savory vegetables on the stove brings me back to my elementary school years when I would "help" her make this. (aka I would crumble the cornbread while she did everything else). When I was in high school, she had me help more and more until I was making the dressing and she was just sitting back to supervise my effort. My Nana has been gone for many years, but I still make this every year, just so I can remember the times when I would be in her pastel pink kitchen, on my too-tall step stool, asking if it was time to crumble yet.

If you are short on time, this is a great dressing for your Thanksgiving feast!

Cornbread Dressing

2 1/2 cups homemade or store-bought prepared cornbread, crumbled
1 Tbsp butter
1 medium onion, chopped
5 stocks of celery, chopped
1/2 Tbsp - 1Tbsp poultry seasoning
Salt and pepper, to taste
2 chicken bullion cubes (or 2 cups of chicken broth)
2 cups of water (omit if using chicken broth)
1 cup chopped pecans (optional)

Bake cornbread, and let cool. Crumble and let sit for several hours or overnight.

Preheat oven to 350 degrees. Heat butter in a nonstick skillet over medium heat, and add onions and celery. Saute until onions are clear and celery is soft.

Meanwhile, boil two cups of water. Add chicken bullion cubes and let dissolve. Remove from heat.

Add 1/2 Tbsp poultry seasoning to the onions and celery, and mix well. Stir in cornbread. Add salt and pepper, and more poultry seasoning to your tastes. Add one cup chicken bullion to cornbread mix, and stir well. Continue softening cornbread with chicken bullion until it is moist (but not mushy). Remove from heat and stir in pecans, if using.

Transfer to a 9x9 baking dish and cover with foil Bake for 30 minutes, or until heated through.

Source: My Nana

Baby Food Antics: Carrots

2011-11-16T09:48:00.007-05:00

Eli has become quite the little eater. If he could eat while cruising around furniture, I think he would be in heaven! Alas, we have to put him in his high chair, and we will usually get this face while he eats:

Contrary to this face, he actually loved carrots! Like most baby food, it didn't require a huge amount of work. Steam, puree, freeze. That's pretty much it! Carrots are a great solid for babies. They are easy to digest and are packed full of nutrients such as Vitamin A, Vitamin C and Calcium, and Beta Carotene. Due to the issue of Nitrates, recommendations for the introduction of carrots varies. Please see this article on Nitrates for more information before preparing carrots for your baby.

When purchasing carrots, look for those with minimal sprouting at the top. In other words, if the carrot has started to grow, it has been sitting around for quite some time. Also look for little "hairs" growing along the carrot. This also indicates the carrot is growing and has probably been sitting around for awhile. When preparing carrots, steaming is the very best method for cooking and preparing them. Steaming carrots allows the beta carotene to be more bio-available and readily used by the body. Carrots should be peeled when making baby food purees as many infants will not be able to digest the skins. (More nutritional information can be found here.)

Carrot Recipe

Fresh Carrots (any amount you want)

Peel carrots and cut into small chunks. Place chunks into a steamer pan with just enough water visible through the steamer basket. Steam until tender. (Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water. See this article for more information.)

Place into your choice of appliance for pureeing and begin pureeing. Add water as necessary to achieve a smooth, thin consistency.

Marbled Coffee Cake

2011-11-14T11:13:00.004-05:00

Clearly, I didn't get a picture before the cake was cut. :) I made this for Eli's baptism brunch, but unfortunately didn't have a chance to snap any pictures beforehand. I loved the marbled look of this coffee cake, and it received rave reviews from hungry guests! This was the perfect addition to our brunch menu (to be shared in a later post!)

Marbled Coffee Cake

2 Tbsp. sugar
1 Tbsp. instant coffee
1 Tbsp. unsweetened cocoa powder
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. coarse salt
8 Tbsp. (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1 tsp. pure vanilla extract

Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a small bowl, mix together the sugar, instant coffee, and cocoa. Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.

Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter.

Bake for 45-50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.

Source: adapted from Martha Stewart

Slow-Cooked Broccoli Pasta with Crunchy Lemon Breadcrumbs

2011-11-08T08:24:00.003-05:00

Some variation of pasta with broccoli is usually our fall-back meal. You know, the meal you make when you a) are missing an ingredient for the meal you had planned to make, b) you are tired after a long day of work, or c) don't feel like cooking and it's this or calling the neighborhood pizza place. I am a creature of habit and could eat the same thing every day, but Justin likes a little variety.

When I saw this recipe, I was intrigued by slow-cooking the broccoli, as well as putting breadcrumbs on pasta. I didn't think I would like the crunchiness on top, but it is now my new favorite pasta topper. The rough texture and crunchiness is the perfect compliment to the soft pasta. While this isn't exactly in the "just as fast as ordering pizza" category, it's just as easy and you won't feel guilty for having dessert afterwards!

Slow-Cooked Broccoli Pasta with Crunchy Lemon Breadcrumbs

1 1/2 lbs broccoli
1/3 cup plus 1 Tbsp. olive oil, divided
4 cloves fresh garlic, peeled
Salt
2-3 Tbsp. water
1 Tbsp. butter
1 1/2 cups fresh, roughly textured breadcrumbs (made from stale bread)
Red pepper flakes (optional)
1 lemon
Freshly ground black pepper
2 cups small pasta (I used penne)

Break down your broccoli as follows: cut the thick stems from the florets, peel and cut them into 1-inch chunks. Break the florets into pieces. If the garlic cloves are small (the size of an almond) leave them whole. Cut larger cloves into halves or quarters.

Pour 1/3 cup of olive oil into a large stock pot or dutch oven. Add the broccoli, garlic and a pinch of salt. Add about 2 or 3 Tbsp. of water and put on the lid. Place over a medium low flame and cook until you can hear the liquids starting to simmer (about 10 minutes.) (It's fine to peek in the pot to see how things are going.) Turn the flame down as low as possible and continue cooking until the broccoli is limp and completely soft, about another hour. Turn off the heat but keep the lid on your pot.

In a large frying pan, heat up the oil and butter and add the breadcrumbs (and optional red pepper flakes) and sauté until the crumbs begin to brown. Add a small pinch of the salt and turn off the heat. Using a microplane or a fine grater, carefully grate just the peel from the lemon and toss in with the crumbs.

Meanwhile, cook pasta in salted boiling water according to package direction until al dente. Drain and set aside.

Remove the broccoli from the pan with tongs until the only thing left in the pot are the cooking liquid and the garlic cloves (which will be quite soft.) Smash the cloves against the sides of the pot and mix them into the liquid and pour it over the broccoli. Toss the pasta, the broccoli and juices together and sprinkle on the breadcrumbs.

Source: adapted from the kitchn

Pumpkin Snickerdoodles

2011-11-01T22:03:00.004-04:00

This time of year, I get two common requests: Pumpkin Chocolate Chip cookies and Snickerdoodles. When I saw this recipe in my google reader, I knew it would be a winner this holiday season. We had multiple Halloween parties this past weekend, so I whipped up a double batch of these cookies and they surely did not disappoint. Try these for the Snickerdoodle lovers in your life. They will love them!

Pumpkin Snickerdoodles
yields 3-4 dozen

For the cookies:
3 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
1/2 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350 degrees, and line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Source: slightly adapted from Annie's Eats, originally from dlyn

Baby Food Antics: Butternut Squash

2011-10-31T11:16:00.003-04:00

I'm so happy to be blogging again! I thought I would get started with the first installment of baby food. Don't worry, I'll be back on Wednesday with something for us adults. (Here's a hint... it starts with pumpkin and ends with snickerdoodles... Try not to drool too much until then.)

When Eli was six months old, I decided I not only wanted to make all of Eli's baby food, but I also wanted to go organic. I had always shied away from organic foods thinking, "Well, we just don't have the extra money to spend on organic food." I was very surprised to see that organic food isn't always more expensive. In fact, at our grocery store organic potatoes, apples and avocados are the same price as the regular produce! Justin and I have not transitioned to 100% organic eaters, but I have been trying to stick to the dirty dozen as a general guideline to start.

I was a little nervous about making all of Eli's solid food, but making baby food has been significantly easier than I expected. I generally make a big batch on Thursday evenings, and then freeze most of it in ice cube trays. After the puree is frozen, I pop the cubes into freezer bags to store them. This makes it easy to thaw overnight in the fridge, or pop into the microwave if we are in a hurry. If you decide you want to start making baby food, don't feel like you have to go out and buy special equipment, as you probably have everything you need already. I use a jelly roll pan for roasting, a stock pot with a steamer insert for steaming, an immersion blender, and ice cube trays. That's it!

One of the things I love most about making my own baby food is that I can already make something for both Eli and us. I don't want to eat pureed peas, but if it's a vegetable I'm roasting, like this butternut squash, I can roast and puree for Eli, and save a little for Justin and I. We like to use the squash for some of Mrs. W's Butternut Squash Pasta. Give this a try for you and your little one!

Butternut Squash Recipe

(you can also use an acorn squash for this)

1 acorn or butternut squash

Preheat oven to 400 degrees. Cut acorn or butternut squash in half, and scoop out seeds. Place halves face down in a pan and cover with an inch of water.

Bake in oven for 40 minutes to 1 hour - be sure the “shell/skin” puckers and halves feel soft. Once cooled, scoop squash “meat” out of the shell. Place squash "meat" into your choice of appliance for pureeing. Add water as necessary to achieve a smooth, thin consistency. (I haven't needed to add water.)

For adults and/or older children, mix in a tablespoon of butter, a spoonful of brown sugar, a dash of cinnamon (or pumpkin pie spice if you have it), a pinch of salt, and a teaspoon of maple syrup. Yum!

Is anybody out there?

2011-10-27T14:36:00.010-04:00

Why, hello there! I know I said I wasn't abandoning my dear old blog.... but I did. I took a ~~ridiculously long~~ extended break, but I had a really good ~~excuse~~ reason. I promise! I was telling the truth in my last post; my busy season at work was kicking my butt and I just didn't have the time (or enough air conditioning) to slave over a hot stove. Then something happened....

Yes, that's right. There was a Baby D on the way! Although I was lucky enough not to have any strong aversions to foods (although I couldn't get near my husband for at least thirty minutes after he would brush his teeth... random, right?) I lost all motivation to cook, bake and find new recipes. When I finally found some energy, I didn't feel like making anything new. All I wanted to eat was fried chicken (I accidentally just typed "friend" chicken. Freudian slip, maybe?), lasagna and oreos (the baby needed them). Then in March, we met the most amazing little boy. Dear readers, I would like you to meet our newest foodie, Eli (at two weeks old):

The last seven months have been an incredible whirlwind, but new recipes once again took a back seat. Now that both Justin and I are back at work, ~~things are starting to return~~ we are finding our new normal. This means, I have been back in the kitchen, finding time for cooking, baking and the latest addition: baby food! I look forward to once again sharing new recipes with all of you who have stuck with me, and hopefully we will find some new readers along the way. I will be back on Monday with a brand new recipe to get things rolling. (Really, I promise!) And if you are still mad at me, just look at this face.

Still mad? :) Mrs. D is back! Feel free to leave comments to say hi and let me know if there is anything you would like to see on the blog!

I haven't abandoned you!

2010-08-11T20:49:00.003-04:00

I know, I know, I've been a bad blogger. Summers are the hardest for me, because I have my busy season at work (which means 10-12 hour days) and it is just way too hot to use the oven (which means Justin becomes the grill master once again). But don't worry, I will be back in just a couple weeks with new savory (and sweet) recipes. Thanks for hanging in there with me!

Oreo Cupcakes

2010-07-21T08:41:00.005-04:00

I think we all know about my ~~unhealthy~~ obsession with Oreos. After all, the mini cookies and cream cheesecakes are one of my favorite desserts. I have been wanting to try this recipe the second I saw it. An amazing cake batter + cream cheese frosting + an entire bag of Oreos = heaven.on.earth. I thought red velvet cupcakes would forever be my favorite, but I think this takes the cake. (Pun intended.) These were rated up there with chocolate chip cookie dough cupcakes, so you know they are amazing. You will be doing yourself a disservice if you don't make these. Like, right now.

Oreo Cupcakes

For the cupcakes:
1 stick unsalted butter, room temperature
1 cup milk
2 tsp. vanilla extract
2 1/4 cups all-purpose flour, plus 2 Tbsp. for the Oreo chunks
1 tsp. baking powder
1/2 tsp. salt
1 2/3 cup granulated sugar
3 large egg whites, room temperature
1 package Oreo Cookies (~45 cookies)

For the frosting:
8 oz cream cheese, room temperature
1 stick butter, room temperature
1 Tbsp. vanilla extract
3-4 cups powdered sugar

Preheat oven to 350 degrees. Line two cupcake pans with paper liners. Twist apart 24 Oreos, and place the wafer with filling on it, filling side up, in the bottom of each paper liner. Save 20 halves to chop up for the filling. Crush the other (4) wafer halves, for garnishing. Cut 12 oreos in half, and set aside also for garnishing. Cut the remaining Oreo cookies into quarters with a sharp knife and toss with 2 Tbsp. flour, then set aside.

In a large mixing bowl, mix together the flour, baking powder, and salt, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine. Add the dry ingredients to butter mixture, and mix until integrated, then beat in sugar. With the mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites and beat for 2 more minutes, scraping down the sides of the bowl as needed. Stir in the quartered cookies by hand.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

To make the frosting, cream the butter and cream cheese until fluffy, about 3 minutes. Beat in vanilla extract. Slowly add powdered sugar until desired consistency is reached. Frost cupcakes as desired. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake. (The should be refrigerated, so I recommend not adding to the oreo until you are ready to serve.)

Source: adapted from Beantown Baker

Twice-Baked Potatoes (Amber Style)

2010-07-12T08:24:00.002-04:00

What is Amber's style you ask? Plain, boring and oh so delicious. (Okay, so most people wouldn't consider this boring, but Justin did next to his Chipotle Twice-Baked Potatoes.) You can pretty much adjust this recipe to your taste, but I am more than happy to leave them just like this. (Maybe because I ate one half and then was disappointed that I agreed to split the other half with Justin. I am selfish with my food, what can I say.)

Twice-Baked Potatoes

2 large russet potatoes
1/2 stick butter, room temperature
1/4 cup sour cream
1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, finely chopped

Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine butter, sour cream, salt, pepper, and scallions, leaving a few for garnish if desired. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells. Bake for 15 minutes, or until potatoes are heated through.

Source: adapted from The Way the Cookie Crumbles

Chipotle Twice-Baked Potatoes

2010-07-06T09:14:00.003-04:00

Hello, readers! I hope everyone had a happy and safe holiday weekend. Being that Fourth of July is my favorite holiday, our weekend was surrounded with family, sun and corn on the cob (not necessarily in that order).

I made an assortment of twice-baked potatoes for Justin and I (since he likes 'em spicy and I don't). Clearly, this was Justin's fave. This spicy twist on a classic favorite was just the thing he needed to add some kick to his meal. Stay tuned for my more basic twice-baked potato. :)

(If you are looking for an appetizer version, try these mini twice-baked potatoes)

Chipotle Twice-Baked Potatoes

4 medium Russet potatoes
1 cup sour cream
1 cup shredded extra-sharp cheddar cheese, divided
2 Tbsp. green onions, thinly sliced
1 chipotle chili in adobo sauce, finely diced
1 tsp. chili powder
1 tsp. salt

Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine sour cream, 2/3 cup cheese, green onions, chipotle chili, chili powder and salt. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.

Source: Mrs. D original

Spaghetti with Artichoke Hearts and Tomatoes

2010-06-30T08:18:00.003-04:00

Because of the recent east coast heat wave (90s and humid, ugh), I have been doing my best to avoid ~~cooking~~ using the oven. We had some leftover artichoke hearts in the fridge, so this recipe was perfect using pantry staples. It was a light cream-based pasta that was perfect for a weeknight meal.

Spaghetti with Artichoke Hearts and Tomatoes

2 Tbsp. Olive Oil
2 Tbsp. butter
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14.5 oz) artichoke Hearts, drained
1 can (14.5 Oz.) diced tomatoes, with juice
1 cup heavy cream
½ cups chicken broth (more as needed)
½ tsp. nutmeg
Salt And Pepper, to taste
1 pound thin spaghetti
1 cup Parmesan, freshly grated
2 Tbsp. fresh parsley (or other herbs), chopped

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes, and stir and cook for 8 to 10 minutes.

Meanwhile, cook pasta in salted boiling water according to package direction until al dente. Drain and set aside.

Reduce heat on your artichoke mixture to low. Stir in cream and chicken broth. Add salt and pepper to taste. Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan, then pour sauce over the top. Add parsley, and toss lightly to combine and coat; add a tiny bit of additional chicken broth if sauce seems too thick.

Source: adapted from the Pioneer Woman Cooks

Homemade Oatmeal Cream Pies

2010-06-21T10:07:00.006-04:00

Raise your hand if you grew up with Little Debbies? Surprisingly, I didn't have one of these until last year and I wasn't particularly floored by it. Maybe it has something to do with eating them when you are young versus trying them with a more... umm... mature palette. (Says the girl who can't get enough pizza, hamburgers and macaroni and cheese.) But moving on....

Justin requested some oatmeal cream pies from the grocery store, and I figured I could just as easily make them myself and save a few pennies (not to mention a ton of additional preservatives and calories.) I made these for a barbecue at a friend's house and they were a huge hit! Everyone loved them and said they were a better version of their childhood fave. Grab a glass of cold milk and enjoy one of these at your next cook out.

Homemade Oatmeal Cream Pies

For the cookies:

1 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
1 1/2 cups flour
1/2 tsp. salt

1 tsp. baking soda
1/4 tsp. cinnamon
1 Tbsp. cocoa powder
1 1/2 cups quick oats

For the filling:
1/2 cup vegetable shortening
1 1/2 cups marshmallow cream
2 cups powdered sugar
1 tsp. vanilla
1-2 Tbsp. water

In a medium bowl, whisk together flour, salt, baking soda, cocoa powder, cinnamon and oats, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars. Add eggs one at a time, until well combined, then add vanilla. Add dry ingredients to the creamed mixture, and blend until well-combined. Refrigerate for about 15 minutes.

Preheat oven to 350 degrees. Using a dough scoop or a tablespoon, drop dough onto cookie sheet. Bake for 10-12 minutes, or until they are just starting to brown around the edges. (They will look moist in the center, so don’t overcook.) Put them on a wire rack to cool.

To make the filling, cream the shortening with the marshmallow cream. Slowly, add the powdered sugar and vanilla, and beat on low for about a minute. If it’s too thick, add a little water. (You want it to be spreadable but not runny.)

To assemble, pair the cookies based on size on your work surface. Frost the flat side of one cookie from each pair. Place the other cookie of each pair on top of the frosting, flat side down. Lightly press down until the frosting reaches the edge of the cookies.

Source: adapted from honey and jam

Buttermilk Biscuits

2010-06-18T09:36:00.003-04:00

Don't be alarmed. These marine-shaped biscuits taste anything but fishy. These buttermilk biscuits were soft on the inside and flaky on the outside. They are more dense than I was expecting, but perfect along side fried chicken at our LOST party.

Buttermilk Biscuits

2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. granulated sugar
1/2 tsp. salt
8 Tbsp. (1 stick) butter, cold
3/4 cup buttermilk

Preheat the oven to 450 degrees. Mix all the dry ingredients together. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Add the liquid, mixing until a bit loose and sticky. Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. (You can sprinkle more flour on the surface if you find it’s sticking.) Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.

Roll out dough until it’s 1/4 of an inch thick, and then fold it in half. Using a round cutter (you can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough. Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown. Makes 10-12 biscuits.

If you don’t want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They’re not as symmetrical (dropped biscuits are also known as cat head biscuits) but they’re no less delicious.

Source: adapted from Homesick Texan

Strawberry Cupcakes with Strawberry Buttercream

2010-06-15T11:05:00.004-04:00

So, let's be honest here. We all know that I am a fan of Martha Stewart's Cupcakes. (And pretty much all cupcakes in general). One of my favorite desserts to make is cookies and cream cheesecakes. Heck, I even gave away a copy of Martha Stewart Cupcakes for my 100th blog post! I think it is clear that I am ~~slightly obsessed~~ a fan. So it only made sense that I would become a part of the Martha Stewart Cupcake Club.

This month's choice was Martha's Strawberry cupcakes. Let me tell you, even the batter was irresistible. After several mouthfuls, I realized I would soon have no cupcakes to make if I kept up at that speed! Bits of strawberries in both the batter and frosting made these cupcakes tasty and oh so sweet. The batter was light and fluffy, and the strawberries were the perfect spring-time addition. I made a classic strawberry buttercream, but using this recipe, and subbing half the amount of strawberry preserves for the cream, and continuing to add more until I reached my desired consistency. I snuck in chunks of strawberries just before serving, and they were the perfect addition. If you don't already own this book, go out and get it, and then make these cupcakes!

Fried Chicken

2010-06-10T09:34:00.003-04:00

Fried Chicken just screams summer to me. You can't have summer without picnics and you can't have picnics without some delicious cold fried chicken. (Some biscuits on the side don't hurt either, but that's another post.) I love fried chicken because it's one of the few foods you can really eat at any temperature. As soon as I ate a leftover piece from the fridge, I was ready to grab my picnic basket and a blanket and head to the nearest park. When I realized it was 6:00am on a Monday, I opted to shower and get ready for work instead. (What, don't you eat fried chicken at 6:00 am on Mondays? I do - don't judge.)

I was a little intimidated to make fried chicken myself, because I feel it is in the group of foods that people really expect to be good. I'm so glad I decided to go for it, because it got rave reviews. The coating was crispy and flavorful, while the chicken was moist and also packed with flavor. I'm so glad I added so many spices, because it really made a big impact on the chicken. I can't wait for our next picnic, as I definitely plan to make this soon.

Fried Chicken

1 chicken (3 pounds), cut into 8 serving pieces
1 quart buttermilk, plus 2 cups
Kosher salt plus freshly ground pepper
2 1/2 tsp. cayenne pepper, divided
4 cups all-purpose flour
1/2 tsp. paprika
1 Tbsp. garlic powder
1/4 tsp. chili powder
Canola oil, for frying

In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons cayenne pepper, and a little bit black pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate overnight.

Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic powder, chili powder, paprika, and 1/2 tsp. cayenne pepper in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.

Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.

To reheat, preheat oven to 350 degrees. Place each piece of chicken on a metal baking rack set on a sheet pan. Heat until desired temperature is reached.

Piña Colada Cheesecake Truffles

2010-06-07T08:47:00.003-04:00

As I mentioned in my LOST party post, I am in love with these truffles. Anything with cheesecake as the base pretty much gets an immediate vote (and possibly some salivating) from me. I made these the day before the party, but saved rolling them in the toasted coconut until the morning of to ensure the outside would not get soggy. Unless you definitely want a crispy exterior, you can make these days in advance. We had leftovers for a week, and they still tasted great (albeit soft coconut on the outside). If you are a cheesecake lover, you will definitely want to try ~~eight~~ one of these!

Piña Colada Cheesecake Truffles

For the cheesecake (you can also use a store-bought cheesecake)
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 large eggs
1/4 cup lemon juice

To assemble the truffles:
1/2 cup crushed pineapple
1/4 cup cream of coconut
1 1/2 cups graham cracker crumbs
2 cups toasted coconut flakes

Preheat oven to 300ºF. Combine graham cracker crumbs, sugar and butter in small bowl, and press firmly into bottom of ungreased 9-inch springform pan. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until fluffy, about 2 minutes. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice, and mix well. Pour into prepared pan.

Bake cheesecake in the preheated oven for 50 to 55 minutes or until center is set. Cool for 1 hour and then chill for at least 4 hours or overnight.

To assemble the truffles, place the chilled cheesecake, crushed pineapple and cream of coconut in a large bowl and mash up until fully combined. Add 1 1/2 cups of graham cracker crumbs to the bowl and stir until you have a consistency of a loose cookie dough that will hold it's shape when rolled into a ball. (You may need to add more crumbs, so go by feel.) Cover with plastic wrap and chill mixture for at least 2 hours to set and allow flavors to meld.

Using a small scoop, scoop mixture from the bowl and roll into a small ball with your hands. Roll each truffle in the toasted coconut flakes to coat. Serve chilled or at room temperature.

Source: adapted from What's Cooking Chicago?

Banana Cupcakes with Cream Cheese Frosting

2010-06-02T09:19:00.004-04:00

Are you surprised that I would start with desserts from the LOST finale party? I didn't think so. They are a cross between banana bread and a cupcake. I think this makes them perfect for breakfast, don't you? What - you put cream cheese on bagels, and you eat that for breakfast!

Another thing I love about these cupcakes is they are dump and go. You basically put everything in your mixer at once, turn it on, and pour into your cupcake liners. That's even easier than a cake mix! I definitely recommend giving these cupcakes a try. (Palm trees and plastic airplanes optional.)

Banana Cupcakes with Cream Cheese Frosting

2 1/4 cups cake flour
1 2/3 cups granulated sugar
1 1/4 tsp. baking soda
1 tsp. salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/2 cups mashed ripe bananas
1 8-ounce package of regular cream cheese
1/2 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract

Preheat your oven to 350 degrees. Grease your desired baking pan: either a 13×9x2 inch pan, two 9-inch round layer pans, three 8-inch round layer pans, or line cupcake tins with liners.

Measure all ingredients into the bowl of stand mixer fitted with the paddle attachment. Blend for 30 seconds on low speed, scraping down the sides of the bowl. Next, beat for three minutes on high speed. Pour the batter evenly into the prepared pans, or fill cupcake tins about 2/3 of the way full.

Bake oblong 45-50 minutes, layers 35-40 minutes, cupcakes 20-25 minutes. Cool completely on racks.

To make the frosting, beat together cream cheese and butter. With mixer on low speed, gradually add the powdered sugar until completely incorporated. Add the vanilla, and blend. You may add extra sugar or add a little bit of milk to thicken or thin the frosting to the desired consistency. Frost cupcakes as desired.

Source: adapted from Vintage Victuals

Foodbuzz 24x24: “If We Can’t Party Together, Then We’re Going to Watch Alone”: LOST Finale Party

2010-05-30T14:09:00.019-04:00

Losties, unite! The unique and intriguing TV series with a cult following promised to finally give us some answers this month, with a 2.5-hour series finale.
To celebrate, Mrs. W and I who always watch LOST together (and discuss it at length, dissect blogs about the episodes, and generally engage in nerdy fandom together) planned a series finale party that was LOST themed to the extreme. Holding it a week later proved difficult, as it seemed like every Web site (and even Good Morning, America) had some sort of incite on the final episode.
After sending Oceanic 815 boarding pass invitations to our guests, we prepared LOST and tropical-themed foods, decorated the “island” appropriately with island décor and pieces of luggage strewn about, and got ready for the end of a geeky, yet intriguing era.
A big THANKS to Foodbuzz for sponsoring this party. I look forward to more 24x24 events!

Our LOST menu was as follows:

Mr. Cluck’s Fried Chicken
Locke’s Wild Boar Sandwiches (Pulled Pork)
Jin’s Freshly Caught Tuna
Hurley’s Hurled Hot Pockets
Tortilla Chips with Mango & Black Bean Salsa
Dharma Fish Biscuits

Plane Crashcakes
Island Whispers Truffles
Palm Tree Sugar Cookies

Dharma Beer and Wine

This is the first time I have ever made fried chicken myself, and it turned out to be much easier than I expected. I soaked the chicken in buttermilk and spices overnight and fried the chicken a couple hours before guests arrived. Once everyone had taken residence in the basement, I heated the chicken in the oven on a cookie rack over a baking sheet. The chicken was packed with flavor and incredibly moist.
Mrs. W brought this amazing pulled pork in her crock pot. The meat was so tender and delicious, and had an incredible smoky BBQ flavor. It was definitely a huge hit, as everybody went for seconds (and sometimes thirds)!
I did not make either of these dishes, but they are both rooted in LOST culture. They proved to be a big hit with our fellow-LOSTies. (Don’t worry – we didn’t actually throw any of the hot pockets.)
Don’t be fooled by the Nemo-ish shape. These buttermilk biscuits were anything but fishy. I normally prefer a slightly sweeter biscuit, but they were the perfect carb buddy to our fried chicken.
Next to the pulled pork, I would say this salsa was the biggest hit. This is a refreshing salsa that is perfect for a warm summer night. This would be excellent on top of grilled seafood, or a Mexican chicken dish.
These cupcakes we ahh-mazing. A cross between bread and a cupcake, these banana cupcakes were the perfect tropical-themed dessert. Paired with cream cheese frosting, I think they would be good at anytime during the day. (Any excuse to have cupcakes for breakfast. :) )
I’m pretty much in love with these truffles. Rich and decadent, they are delicious and the perfect food to make you think you are on a tropical island, sipping a fruity drink and watching the sun set. If you love cheesecake and coconut, you would surely love these incredible truffles.
No party would be complete without sugar cookies – especially those shaped like palm trees! My go to recipe is always a hit, and they were perfect to snack on during those nail biting final scenes.
To end the evening, we left our guests with LOST favors.Using these “air-sick” bags, we sent guests home with airplane-sized bottles of alcohol, and plenty of dessert leftovers. The finale episode of LOST may have left some feeling unfulfilled and wanting more, but our guests were full and happy after a successful party! (But don’t get them started on the show.)

Chocolate Chip Cookie Dough Cupcakes

2010-05-27T07:35:00.005-04:00

On the verge of sounding too excited about these cupcakes, I'll just get my excitement out now, so I can write calmly for the rest of this post. Ready? ohmygoshthesearethemostamazingcupcakesintheentireworld!!!! Okay, I feel better now. In case you couldn't already tell, these cupcakes are incredible. One might even call them transcendent. (I think I need to add a new tag marked "transcendent recipes.") They start with a brown sugar-chocolate chip cupcake base, filled with eggless cookie dough, topped with cookie dough buttercream and decorated with a mini chocolate chip cookie. Since chocolate chip cookies are Justin's all-time favorite cookie, I made sure to save one for him. Instead of eating the homemade ravioli he was craving, he had cupcakes for dessert instead. I think that means he is addicted. :)

Chocolate Chip Cookie Dough Cupcakes

For the cupcakes:
3 sticks unsalted butter, room temperature
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup semisweet chocolate chips

For the filling:
4 Tbsp. unsalted butter, room temperature
6 Tbsp. light brown sugar, packed
1 cup plus 2 Tbsp. all-purpose flour
7 oz. sweetened condensed milk
1/2 tsp. vanilla extract
1/4 cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, room temperature
3/4 cup light brown sugar, packed
3 1/2 cups confectioners’ sugar
1 cup all-purpose flour
3/4 tsp. salt
3 Tbsp. milk
2 1/2 tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Source: Annie's Eats

Roasted Shrimp Cocktail

2010-05-19T19:55:00.005-04:00

Has this ever happened to you - you are in the middle of a recipe and forget what you are making? I'm sure this happens to everyone, right? ::crickets chirping:: Well, as you can probably guess, this happened to me when I was making this recipe. I was defrosting the shrimp and chatting away with Justin about my day. Before I realized it, I had taken all the tails off the shrimp. (I'm pretty sure I've never seen a shrimp cocktail like that.) I considered drawing tiny tails on the above picture, but thought you might notice. So instead, we laughed about it, and ate our appetizer with forks instead. If you prefer to eat your shrimp cocktail the old fashioned way, feel free to leave the tails on. :)

Shrimp cocktail has never been easier... or tastier! I will never go back to boiling shrimp again. And the homemade cocktail sauce is vastly better than the store-bought version. I definitely recommend this for your next party or just a night home.

Roasted Shrimp Cocktail

For the shrimp:
2 lbs. (12 to 15-count) shrimp
1 Tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder

For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 Tbsp. prepared horseradish
2 tsp.freshly squeezed lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, pepper and garlic powder, and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Source: adapted from Barefoot Contessa: Back to Basics

Chicken Fajita Chili

2010-05-13T20:07:00.005-04:00

Apparently, I'm back on a mexi-kick. Luckily, Justin loves it so he has been (literally) eating it up. Our weather has been all over the place lately. Yesterday was 53 degrees and today it's supposed to be over 80. No wonder everyone is getting sick! Because of the cooler temps and monsoon conditions, my grilled chicken fajitas were a no go. Instead of letting the meal be a failure, I decided to turn this into a fajita chili. I was so happy I did, because it was delicious! It combined the summery feel of fajitas on the grill with the cozy feeling of chili. Justin heated the leftovers and threw them in a grilled tortilla, and he said it was one of the best fajitas he has ever had. I will definitely be making this in the winter when we are craving something to warm our tummies.

Chicken Fajita Chili

1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
1 1/2 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. onion powder
1/2 tsp. ground cumin
1 clove garlic, minced
1 Tbsp. olive oil
1 can diced tomatoes, undrained
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/2 onion, coarsely chopped
1 can pinto beans, rinsed and drained
Sour cream (optional)
Shredded cheddar cheese (optional)

In a medium bowl, combine chili powder, paprika, onion powder, cumin, and garlic. Add chicken and toss to coat. Heat olive oil over medium-high heat. Cook chicken in hot skillet until browned on all sides, stirring occasionally.

Place chicken in slow cooker. (I used a 6 quart slow cooker.) Add undrained tomatoes, vegetables, and pinto beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

Source: Mrs. D original

Three-Cheese Ravioli

2010-05-12T21:49:00.005-04:00

I recently did a guest post on a fellow foodie's blog. Check out my three-cheese ravioli on Apple a Day!

Chipotle-Chicken Burrito Bowls

2010-05-06T12:56:00.002-04:00

Justin has an obsession with Chipotle burritos. He always gets Chipotle gift cards from family, so he is constantly begging to go for dinner. Have you ever looked at the nutritional information on those burritos? Each burrito has something like 8 million calories (okay that might be a slight exaggeration, but I know it is incredible how many calories are packed into those tortillas). I have wanted to try bringing the flavors of Chipotle home, but haven't been able to find the right chiles. Last weekend, I was excited to finally find canned chipotle chile peppers. I have had several recipes saved, and this was the one I chose first. This didn't taste like Chipotle, but the chipotle peppers lent a smoky, spicy flavor to this homey southwestern chicken casserole. I look forward to more recipes like this.

Chipotle Chicken Burrito Bowls

1 lb. boneless, skinless chicken breast halves, cubed
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1 (15-oz.) can black beans, drained and rinsed
1 cup frozen corn
2 cups canned, diced tomatoes, drained
1 to 2 teaspoons canned chipotle chile peppers in adobo sauce, finely chopped
1/2 tsp. ground cumin
1 clove garlic, minced
4 flour tortillas, cut or torn into bite-sized pieces
2 cups hot cooked white rice
Sour cream (optional)
Shredded cheddar or Monterey Jack cheese (optional)
Fresh cilantro (optional)

Preheat oven to 350 degrees. Spray a 9x13-inch glass baking dish with nonstick cooking spray. Combine chili powder, salt and pepper, and rub onto dry chicken breast halves. Arrange chicken in an even layer in baking dish. In a bowl, combine beans, corn, tomatoes, chipotle chili peppers, cumin, and garlic; pour mixture evenly over chicken. Sprinkle with small tortilla pieces.

Bake for 25 to 30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro, if desired.

Source: adapted from Better Recipes

Basil Pesto

2010-05-03T14:05:00.003-04:00

After making a tomato-basil tart, I had an enormous amount of basil that I didn't want to go to waste. Pesto is perfect for pasta, fresh bread, grilled chicken, pizza and many other meals, so I decided to make some basil pesto to freeze. This pesto far surpasses store-bought pesto from a jar. Next time I make this, I want to try it with sun-dried tomatoes. Yum!

Basil Pesto

4 oz. fresh basil leaves
2 large garlic cloves, crushed
2 Tbsp. pine nuts, toasted
3/4 cup extra virgin olive oil
1/4 tsp. salt
3 oz. Pecorino Romano or Parmigiano Reggiano, grated

Place all ingredients in the work bowl of a food processor. Puree until smooth. Store in an airtight container in the fridge or freezer.

Asiago Herb and Garlic Bread

2010-04-30T08:43:00.003-04:00

I have had this recipe saved for quite a while, and definitely wish I would have tried it sooner! Anything with cheese, garlic and bread always sounds amazing, but this bread definitely surpassed my expectations. It was crunchy on the outside, moist on the inside, with an amazing flavor. And the fantastic part about this recipe? It only needs 15 minutes to rise, so it can be made in under 90 minutes from start to finish. It is perfect for those days that you don't have hours for your bread to rise. The original recipe yields two loaves, but I made just one for us, which is reflected in the recipe below. Clearly, the human-hoovers could handle two, but I think my waistline is safer with just one.

Asiago Herb and Garlic Bread

3 cups all-purpose flour
3/4 cup plus 1/4 cup grated Asiago cheese, divided
1 Tbsp. active yeast
1 Tbsp. granulated sugar
1 1/2 tsp. salt
1 1/2 tsp. Italian seasoning
1/2 tsp. dried rosemary
1/4 tsp. crushed red pepper flakes
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. fresh garlic, minced
1 cup hot tap water (around 120-130 degrees)

2 Tbsp. extra virgin olive oil, plus a little for the bowl

In the bowl of a stand mixer, whisk together flour, 3/4 cups grated Asiago, yeast, sugar, salt, Italian seasoning, rosemary, red pepper flakes, onion, garlic powder, and minced garlic. Pour in the hot water, and with the paddle attachment, mix until all ingredients are blended. Switch to the dough hook, and knead the dough for 4 minutes on low.

Drizzle some olive oil into a bowl (I just used the dirty mixer bowl), and place dough in the bowl, turning twice to coat. Cover the bowl with a damp dish towel, and allow to rise for 15 minutes, or until dough is puffy. Once it has risen, punch the dough down, and move to a floured surface.

To make a nice tight ball, pull the top of the dough over and down the sides of the wad of dough, then tuck under the excess. Place the dough onto an ungreased, rimmed baking sheet, and gently pat the dough round down so it is relatively flat on top. Use a sharp knife to slash an ‘x’ about 1/4″ deep over the top of the loaf. Drizzle with 2 tablespoons of olive oil, then top with remaining Asiago.

Place baking sheet in a cold oven over a cake or loaf pan filled with hot tap water, and set oven to 400°F. As soon as you turn the oven on, set your timer for 30 minutes. Begin checking the bread when the timer goes off, but you may need as much as 10 more minutes. If it is still light colored, pop it back in the oven. If bread is a gorgeous deep golden brown, remove it and transfer to a wire rack. Let stand for 5 minutes before slicing.

Source: adapted from Foodie with Family

Parmesan Stuffed Chicken with Melted Strawberries and the Giveaway Winner!

2010-04-25T20:05:00.006-04:00

I made this meal quite a while ago, but forgot to take a picture. I kept meaning to make it again, but every single time I put it on the meal plan, something came up to thwart my plan. Once strawberries were in season again, I was determined to make it again. I'm so glad I did, because I had forgotten how much I liked it! The sweet taste of the strawberries is very complimentary to the savory taste of the chicken and Parmesan. Now that I remember how delicious this meal is, I plan to try other berries in place of the strawberries.

Parmesan Stuffed Chicken with Melted Strawberries

3 cups strawberries (halve or quarter if large berries)
2 Tbsp. white wine vinegar
¼ cup strawberry preserves
6 boneless, skinless chicken breast halves (about 3 lbs)
3 oz. Parmesan or white cheddar cheese
6 large fresh basil leaves, finely chopped
1 Tbsp. olive oil
2 cloves garlic, minced
Snipped fresh basil
Salt and pepper

Preheat oven to 400 degrees. In a 3-quart baking dish, combine strawberries, vinegar and preserves. Sprinkle with salt and pepper, and set aside.Cut a horizontal pocket in each chicken breast by cutting from one side almost (but not through) to the other side. Cut Parmesan cheese into six pieces, and stuff into chicken breast pocket. Sprinkle basil on top of the cheese, and secure pockets closed with wooden toothpicks or skewers. Sprinkle chicken with salt and pepper, and set aside.

In a 12-inch-safe skillet, cook garlic in olive oil over medium heat until fragrant, about 30 seconds. Add chicken and cook for 5 minutes, or until golden brown, turning once. Transfer to oven, and bake, uncovered, for 5 minutes. Add baking dish with strawberry mixture to oven, and bake 10 to 13 minutes, or until chicken is no longer pink and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries, and sprinkle with basil.

Source: adapted from Better Homes and Gardens

And now what you have been waiting for... the giveaway winner for Martha Stewart's Cupcakes!

And the winner is...

Ariana said... "Wow... I was JUST thinking about champagne cupcakes and then I came across your Tastespotting photo! My favourite cupcakes are definitely chai flavoured. I can't get enough of that spice! Congrats on your 100th post. :)

Congrats, Ariana! Chai cupcakes do sound fabulous. Email me at mrsdlovestoeat at gmail.com with your info to claim your prize! For those that didn't win, don't worry - I plan to have more giveaways in the near future!

Fresh Lemon Curd

2010-04-23T13:21:00.002-04:00

As soon as the flowers start blooming, I starting thinking about citrus. I love the fresh orange and lemon flavors of the season. I made this lemon curd to go with the classic cream scones I made last week, and it was the perfect addition. I can't wait to try this with other fruits!

Fresh Lemon Curd

5 egg yolks
1/2 c. sugar
1/4 cup fresh lemon juice
Grated zest of 2 lemons
6 Tbsp.unsalted butter

In a heavy saucepan, combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for 1 minute more. Set the saucepan over low heat and cook gently, stirring constantly, until slightly thickened, about 10 to 15 minutes. Remove the pan from heat and stir in the butter. Let cool, stirring occasionally. Once it has cooled, cover tightly and refrigerate before using.

Source: adapted from Good Things Catered

Fresh Tomato Tart with a Basil Garlic Crust

2010-04-20T22:10:00.008-04:00

I can't even begin to tell you how amazing this tart is. We all know anything with garlic, cheese and tomatoes is going to be incredible, but really. I'm not joking. This was transcendent. (Credit goes to Mrs. W for use of that word.)

This was my first attempt at baking a tart, so please forgive my uneven, not-so-pretty crust. The dough was very easy to prepare (and can be made in advance), and it's basically cheese, basil and tomatoes for the topping. I have also tried this recipe with parsley (instead of basil), and it was equally delicious. I served this at my Ladies' Luncheon and everyone raved over it. If you only try one recipe from my blog (although I hope you try more!), please give this one a try. (Do I sound desperate for you to try this? I think I am a little. It's too good to keep to myself.)

Fresh Tomato Tart with a Basil Garlic Crust

1 recipe Basil-Garlic Tart Dough (recipe follows)
8 ounces sliced fresh mozzarella
1 large, ripe tomato, cored and cut crosswise into thin slices
Salt and freshly ground pepper
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh minced basil
3 Tbsp. freshly grated Parmesan

Preheat oven to 375 degrees. Prepare the dough, and press it into a tart pan with removable bottom. Line the bottom of the tart pan with the sliced mozzarella, then arrange the tomatoes on top of the cheese. Top with salt, pepper, and Parmesan. Drizzle with olive oil, and sprinkle with basil.

Bake 30-35 minutes, or until dough is golden brown and cheese is bubbly and browned in spots. Allow to rest at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for up to 6 hours).

Basil-Garlic Crust

1/3 cup fresh basil leaves, finely chopped
1 medium garlic clove, minced
1 1/4 cups all-purpose flour
1/2 tsp. kosher salt
8 Tbsp. unsalted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water

Place the basil and garlic in the work bowl of a stand mixer, fitted with the paddle attachment. Add flour and salt, and mix to combine. Add butter, and beat until the mixture resembles pea-sized crumbs. Add water, 1 tablespoon at a time, mixing several times after each addition. After 4 tablespoons water have been added, blend the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Mix until dough forms into a ball, and pulls away from the sides of the bowl.

Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.) On a lightly floured surface, roll the dough into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.

Source: adapted from Pink Parsley

Don't forget to enter my giveaway! Make sure to enter by Thursday at 10:00 pm EST!

Pink Champagne Cupcakes and a Giveaway!

2010-04-19T08:55:00.007-04:00

This is my 100th post to the blog! When I started it just over a year ago, I wasn’t sure what to expect (would anyone find the blog, let alone read it?). It is still very much a work in progress, however I have been encouraged by all the feedback I have received, and I couldn't have done without all of my faithful readers. So a big THANK YOU! To show my gratitude, I am offering my first giveaway, so keep reading to find out how to enter!

In honor of my 100th blog post today, I figured I would skip to one of my favorite things - dessert! When planning the menu for my ladies' luncheon, I knew I wanted to make cupcakes. But what kind? Surely, this was too fancy of an event for any old recipe. As soon as I found these pink champagne cupcakes in my saved recipes, I knew it was perfect. Not only does champagne scream decadence, but they are pink. If that isn't girly, I don't know what is.

These cupcakes were absolutely amazing. Sweet, with just the lightest hint of champagne. Paired with my vanilla buttercream, they were a fantastic addition to our lovely dessert spread.

Pink Champagne Cupcakes

2 cups plus 2 Tbsp. all-purpose flour
1 Tbsp. nonfat milk powder
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1/4 cup vegetable oil
1 1/2 cups granulated sugar
5 large egg whites
1 tsp. vanilla extract
pink food coloring
1 cup dry Brut champagne or sparkling wine

Preheat oven to 350 degrees and line muffin pans with cupcake liners. In large bowl, whisk together the flour, milk powder, baking powder, and salt. In bowl of stand mixer fitted with the paddle attachment, combine butter, oil and granulated sugar. Beat until light and fluffy in texture and in color, about 3 minutes. Add egg whites, one at a time, scraping sides of bowl after each addition. Add vanilla extract and pink food coloring (a little goes a long way with this batter, so be careful) and beat to combine well. Scrape down sides of bowl to make sure all ingredients are incorporated, and slowly add flour mixture, then champagne. Stir slowly until mixture is almost combined. Remove from mixer and stir ingredients with large spatula until just barely combined. Pour mixture into prepared liners, and tap lightly to remove excess air bubbles.

Place into center of oven and bake for 19-21 minutes, or until toothpick inserted into center of cupcakes comes out clean. Remove from oven and let cool in pans for 5 minutes. Move to wire racks and let cool completely before decorating. Frost as desired.

Source: adapted from Good Things Catered

Now... onto the giveaway!

When thinking about what to give away, I thought, "What do my readers love?" Since my mini cookies and cream cheesecakes is one of my most popular posts (not to mention one of my favorite desserts), I decided to give away a copy of one of my favorite cupcake cookbooks, Martha Stewart Cupcakes!

This book has 175 amazing cupcakes recipes, plus decorating ideas and baking tips. I have tried several recipes from the book, and have a million more saved (okay, that may be a slight exaggeration). I can't wait to share it with you!

To enter, leave a comment on this post telling us what your favorite cupcake is. Is it a simple vanilla with chocolate buttercream, or is it a decadent delight like pink champagne cupcakes? Or, if you don't have a personal favorite, what cupcake recipe would you like to see on this blog? Only one entry per person, please. The contest will end on Thursday, April 22 at 10:00 pm, EST. One winner will be chosen at random and announced next week. Good luck!

Classic Cream Scones

2010-04-16T08:29:00.005-04:00

The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin. Scones are especially popular in the United Kingdom, Canada, Australia, New Zealand, Ireland, and the United States, but are eaten in many other countries. It is a basic component of an English tea or - in my case - a Ladies' Luncheon. I may not have served tea, but these baked goodies definitely added a tea party feel to our lunch. (Thank you, Wikipedia, for that riveting definition of a scone. Without you, I would have been tripping over my words trying to describe a scone. "Well, it's kind of sweet, but kind of not. It's fluffy, but not like a biscuit...")

These scones were light and fluffy with just the right amount of flavor. We gobbled them up with fresh lemon curd and strawberry preserves. I am excited to start making variations of this classic recipe.

Classic Cream Scones

2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt

1/3 cup unsalted-butter, cold
1 large egg, lightly beaten
1 tsp. vanilla extract
1/2 cup whipping cream

Preheat oven to 375 degrees and placet he rack in the middle of the oven. Like a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Touching the butter with your hands as little as possible, cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like course crumbs once you are finished. In a small measuring cup, combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture, and stir until just combined.

Knead dough gently on a lightly floured surface. Roll the dough into a 7 in round circle, then, using a 2 1/2 inch round cookie cutter, cut the dough into rounds. (As you push the cookie cutter into the dough, rotate the cutter slightly. This will help avoid flat scones.) Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops with a little cream, to help brown the tops of the scones during baking.

Bake for 15-18 minutes, or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from the oven and transfer to a wire rack to cool. Serve with fresh lemon curd or your favorite fruit preserves.

Source: adapted from Joy of Baking

Salmon Mousse

2010-04-14T08:35:00.003-04:00

This was the perfect starter for the Ladies' Luncheon I hosted last weekend. I was able to prepare the mousse the day before and pipe the mixture onto the crackers just before the party began. I served the leftovers on fresh cucumber, which was equally delicious (as well as refreshing for a gorgeous day). I definitely recommend making these for your next get together!

Salmon Mousse

8 oz. smoked salmon, flaked with a fork
8 oz. cream cheese
2 tsp. fresh dill, finely chopped
Salt and freshly ground black pepper, to taste
1 clove garlic, finely minced

Combine all ingredients in the bowl of a food processor. Pulse repeatedly until all the ingredients are blended and smooth. Transfer to a serving dish, cover with plastic wrap and chill at least one hour. (Alternatively, pipe the mixture onto crackers and garnish with fresh herbs.)

Source: adapted from Annie's Eats

Ladies' Luncheon

2010-04-12T08:37:00.011-04:00

During my blogging hiatus, things went from this:

to this:

(Is it weird that I have a collection of photos of my neighbor's tree? I thought so.) Spring has officially sprung in my neck of the woods. The trees are green, tulips are blooming, and flip flops have made it out of the closet once again. To celebrate the season of growth and cute dresses, I had a couple of my favorite ladies over for lunch for wine, girly-food, and good conversation. Needless to say, we had plenty of all the above. :) Look for recipes from the luncheon in the next week or so.

Ladies Luncheon Menu

Salmon Mousse
Cream Scones
Fresh Lemon Curd and Strawberry Preserves
Spinach Salad with Poppy-Seed Vinaigrette

Tomato and Mozzarella Tart on a Garlic-Basil Crust
Fresh Bread

Pink Champagne Cupcakes
Chocolate Covered Strawberries
Chocolate Ganache Truffles

White Wine
Pomegranate Green Tea

Want to know what fruits are plentiful in the Spring? Go here to learn what fruits and veggies are in season and eat bunches of them. Buying in season and locally grown is better for the earth, your wallet, and your health.

Breaded Drumsticks

2010-04-07T08:37:00.005-04:00

Chicken drumsticks are a favorite for all ages, both because of taste and how simple they are to prepare. You don't believe me? Have you ever been to Medieval Times? They don't offer any flatware, so you are forced to eat all your food with your hands. Clearly, drumsticks are the best option, and I dare you to find one person at a show who isn't smiling when they are eating and watching the joust!

I mentioned in my Arroz Con Pollo post that I stocked up on drumsticks when they were on sale. I planned to make them for a busy weeknight, but I wanted to add a crunchy coating before baking them in the oven. Although I could have dipped them in egg then regular bread crumbs, I was looking for something a little more interesting. This recipe fit the bill perfectly. The drumsticks were moist and so flavorful, with just the right amount of crunch. These were perfect for a typical busy work night.

Breaded Drumsticks

1/4 cup mayonnaise
1/4 cup Dijon mustard
2 tsp. Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp. finely chopped chives
Salt
6 large chicken drumsticks
Olive oil or cooking spray

Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil or spray with cooking spray. Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

Bake chicken for 20-25 minutes, until just cooked through, and juices run clear when poked with a sharp knife.

Source: adapted from Simply Recipes

Classic Italian Lasagna

2010-04-05T08:57:00.004-04:00

Hello, dear readers! I'm so excited to be back in the blogging world after my winter absence. Although I thought I would come back with plenty of spring inspired desserts, I felt like making some comfort food last week due to the dreary weather. (Thankfully, this week is sunny and beautiful, so I have plenty of light and lemony recipes on the way!) In my eyes, next to Macaroni and Cheese, Lasagna is the best possible comfort food. This has been my go to lasagna recipe for years, and it never fails to impress. The prep time is fairly minimal, and it perfect to prepare in advance or put in the freezer for a rainy day. If you are having gloomy weather, or just feel like curling up on the couch with something warm and comforting, give this lasagna a try.

Classic Italian Lasagna

1 Tbsp. olive oil
1 lb. ground beef
2 cloves garlic, minced

48 oz marinara sauce (you can use this recipe or I recommend Rao's Homemade Marinara)

1 lb. lasagna noodles

32 oz Ricotta cheese
3 cups Mozzarella cheese, divided
1/2 cup freshly grated Parmesan, divided
1/4 cup parsley, finely chopped
1 egg, lightly beaten

Heat olive oil in a large skillet and add ground beef. Once ground beef is nearly browned, add minced garlic, salt and pepper, and cook until beef is fully browned. Add marinara sauce, and allow to simmer for 1-2 hours.

In the meantime, bring a large pot of salted water to boil. Cook the lasagna noodles according to the package directions, until al dente. Drain noodles and lay them flat on wax paper or aluminum foil to avoid them sticking together.

Preheat oven to 350 degrees. In a medium mixing bowl, combine Ricotta, 2 cups Mozzarella cheese, 1/4 cup Parmesan, parsley and egg. Mix until well blended. Set aside.

Spoon a thin layer of sauce into a large baking dish (just enough to cover the bottom). Top with 3-5 overlapping noodles (depending on your casserole dish size). Top with about 1/3 of the Ricotta mixture, and smooth over noodles. Repeat the sauce, noodles and Ricotta mixture two more times, then cover with remaining noodles and sauce. Sprinkle with remaining cheese.

Cover tightly with foil and bake in the preheated oven for 45 minutes. Remove foil, and continue baking until cheese is slightly browned and bubbly, and lasagna is heated through. Let stand for 5 minutes before serving.

Is anyone out there?

2010-03-20T11:56:00.002-04:00

::knocks on screen:: Is anyone still reading? To say I have been MIA would be an understatement. I decided to take a little break from blogging, but I plan to be back in full force right after the Easter holiday! A big thank you for those who have stuck around during my blogging slump. I promise, I will be back with both sweet and savory recipes very soon! :)

Baked Potato Soup

2010-01-23T09:09:00.004-05:00

With all of the snow we have getting on the East Coast, we needed something to warm us up. Since you are well aware of my love for potatoes, baked potato soup sounded like heaven in a bowl. This recipe was perfect for the job and provided great leftovers!

Baked Potato Soup

2 Tbsp. unsalted butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 russet potatoes (about 2-1/2 lbs.)
2/3 cup all-purpose flour
6 cups milk
1 cup shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled (I omitted)

Preheat oven to 400°F. Pierce potatoes with a fork, and bake at 400° for 1 hour or until tender. When cool enough to handle, peel potatoes and coarsely mash. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).

Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Ladle 1-1/2 cups soup bowls. Sprinkle each serving with cheese and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.

Source: adapted from Cooking Light

Risotto Marsala

2010-01-12T21:11:00.009-05:00

My husband is definitely not a picky eater. He likes everything you put in front of him. Except mushrooms. Like many, he can't get over the texture of them in food. I convinced him to try Chicken Marsala, which he ended up liking, so long as I strained out the mushrooms before giving him his plate. (I would roll my eyes, but I have much weirder food habits than that.)

We have been trying to eat less meat in our house, so in my quest for more veggie and fish centered recipes, I fell in love with this risotto. Personally, I love mushrooms, and anything with Marsala wine has me sold. This risotto has an amazing punch of flavor and is excellent with some fresh bread on the side. We ate this as our main dish, but you can definitely serve this as a side dish as well. And what was Justin's reaction? He gobbled down his entire plate including every.single.mushroom. This is the first time I have ever seen him enjoy them! If you are in a house with a mushroom-hater, I definitely recommend giving this a try. (Just don't tell them about it in advance, or your mushrooms may mysteriously go missing.)

Risotto Marsala
serves 2 as a main course, 4 as a side dish

2 Tbsp. unsalted butter
1 medium shallot, minced
2 cloves garlic, minced
1 tsp. tomato paste
3/4 cup Arborio rice
1 cup Marsala wine, divided
3-4 cups low-sodium broth (chicken or vegetable)
1 cup, white mushrooms, sliced
1/4 cup grated Parmesan cheese
2 Tbsp. fresh basil, minced
Kosher salt
Ground pepper

Heat the chicken broth in a medium saucepan until simmering. Meanwhile, melt 1 tablespoon of butter in a large heavy-bottomed skillet over medium heat until foaming subsides. Add shallots and saute until soft, 2-3 minutes. Add garlic, tomato paste, and 1/4 teaspoon each of salt and pepper and stir to combine. Cook until fragrant, 1 minute.

Add the Arborio rice to the skillet, and toast until opaque around the edges, 3-5 minutes. Add 3/4 cup of the Marsala wine and cook, stirring often, until absorbed, about 5 minutes. Stir in 1 cup of the chicken broth, and stir occasionally until almost absorbed, 8-12 minutes. Working 1 ladle of broth at at time, continue to add broth, stirring constantly. (Add the next ladle when the broth is almost completely absorbed.)

After you have been cooking the risotto for 10 minutes, stir in the mushrooms. Continue to cook risotto, stirring constantly, until it is al dente, for a total of 20-25 minutes. Remove from heat, and stir in remaining 1/4 cup of Marsala wine, Parmesan cheese, basil, and remaining butter. Add salt and pepper if necessary and season to taste. Serve immediately.

Source: adapted from Pink Parsley

Arroz Con Pollo

2010-01-07T12:51:00.003-05:00

I used to love watching I Love Lucy as a kid. Ricky Ricardo would always talk about his favorite meal - Arroz Con Pollo. I never knew what it was, but I was sure it had something to do with snails. (Maybe I though it was the Spanish equivalent of Escargot?) My mother confirmed this -Snails with Chicken. (Apparently, she never took Spanish in high school.) But don't worry - I finally learned what it really meant in Spanish 101 in high school. You'll be happy to hear there wasn't a snail within 20 feet when I cooked this. (Nor were any snails harmed in the making of this meal.)

Arroz Con Pollo is just a fancy (and Spanish) way to say Chicken and Rice. My grocery store had drumsticks on sale ($1 a pound!) last week, so I decided to make this recipe. The chicken was moist and flavorful, and the rice had a nice kick to it. Next time, I think I will add a little cumin and some more veggies, but overall it was a tasty and very easy meal for a busy week night.

Arroz Con Pollo (Chicken and Rice)

2 pounds chicken pieces
2 Tbsp. olive oil
3 cloves garlic, minced
1 large onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 chicken boullion cube
2 Tbsp. tomato paste
1/2 tsp. dry thyme
1 bay leaf
2 cups long-grain rice
4 cups water

Brown chicken pieces in olive oil and season with salt and pepper (they don’t have to be completely cooked, just browned). Add vegetables and garlic, and continue to saute until translucent. Add rice, thyme and bay, and stir for about a minute. Add water, boullion and tomato paste.Stir well, and bring to a boil over moderately high heat. Boil 5 minutes, then cover and reduce heat to low, cooking another 10 minutes. Do NOT lift the lid! (This will make the rice gummy.) Remove from heat and let rest for 5 minutes before lifting the lid.

Source: adapted from Canary Girl (seen on elly says opa!)

Happy (Belated) New Year!

2010-01-06T13:28:00.002-05:00

I hope the year has gotten off to a good start for everyone. Clearly, mine has:

I've been drooling over the Emma collection for months, and several women in Justin's family surprised me with the set on Christmas morning! I finally had a chance to unpack it yesterday and can't wait to start using it. (Right after I figure out where to put them since the dinner plates are too large for my kitchen cabinets. :(

I'm excited for what this new year will bring for me and this blog. If there is anything specific you would like to see on this blog (changes, new recipes, less cookies (okay, I was just joking about that last one), please leave me comment and I'll see what I can do!

Stay tuned for tomorrow's recipe: Arroz Con Pollo

White Chocolate Macadamia Nut Cookies

2009-12-31T10:05:00.005-05:00

Happy Holidays to all my wonderful readers! As this year comes to a close, I've been looking back on this year, and I am so thankful for everything I have. This little blog is almost a year old, and I thank all of you for taking the time to read about my adventures in the kitchen. I plan to start to the new year strong with new recipes and plenty of blog posts, so stay tuned! Now enough of my rambling...

A friend of mine asked if I could make some cookies for her Christmas celebration, and I immediately said yes! She requested snickerdoodles and white chocolate macadamia nut cookies. Since I had never made the latter, I went in search of the perfect recipe. And guess what? This is definitely it. My kitchen smelled amazing as they baked in the oven, and they tasted even better. Try them for yourself!

White Chocolate Macadamia Nut Cookies
yields 1 1/2 - 2 dozen cookies

2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 Tbsp. vanilla extract
1 1/2 cups (chopped, if needed) macadamia nuts
2 cups white chocolate chips

Preheat the oven to 325 degrees. In a medium bowl, combine the flour, baking soda, and salt and set aside. Beat together the melted butter, brown sugar, and white sugar. Whisk in the egg, then beat in the egg yolk and the vanilla. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

Roll into balls or drop by spoonfuls onto a greased or lined baking sheet, and press down on the cookies with your palm a bit to flatten (not too much!).

Bake for 12-15 minutes or until the edges look golden brown. Allow to finish cooling on a rack.

Source: adapted from Crepes of Wrath

Chewy Triple Chocolate Cookies

2009-12-15T15:24:00.004-05:00

I know what you are thinking, "More cookies?" But it is the time of year where cookies are everywhere! I recently spent an entire weekend in the kitchen baking. Twenty-five dozen cookies later, I thought I never wanted to lay eyes on another cookie for the rest of my life.... until after dinner of course. So although my blog has been dessert heavy lately, expect a few more posts like this before the end of the year.

These cookies are clearly chocolaty. Rich, chocolaty, coma-inducing, goodness. I made them small, and they fit perfectly in the boxes I shipped to friends and family. If you are baking this holiday season, I definitely recommend blowing everybody away with these chocolate delights.

Chewy Triple Chocolate Cookies
Yields 42 cookies

2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder (I used Hershey's Dark)
2 tsp. baking powder
1/2 tsp. salt
16 oz. semisweet chocolate, chopped
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 tbsp. unsalted butter, softened but still cool
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 cups semisweet chocolate chips

Combine the flour, cocoa powder, baking powder and salt in a medium bowl. Whisk together, and set aside.

Melt the chocolate in a heatproof bowl set over simmering water until completely melted and smooth; remove from the heat. (Alternatively, microwave the chocolate in 30 second intervals, mixing thoroughly in between, until melted and smooth.) In a small mixing bowl, combine the eggs, vanilla and instant coffee granules. Stir well with a fork to dissolve, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until smooth and creamy, about 5 seconds. Mix in the sugars until well combined, about 45 seconds – the mixture will look granular. Reduce the mixer speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate to the bowl in a steady stream and continue beating until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix just until incorporated, being careful not to over beat. Fold in the chocolate chips with a rubber spatula. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.

Meanwhile, preheat the oven to 350° F and line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 ¾-inch cookie dough scoop, spacing the dough balls about 1 ½ inches apart.

Bake until the edges of the cookies have just began to set but the centers are still very soft, about 10 minutes, rotating the sheets halfway through baking. Cool the cookies on the sheets about 10 minutes, transfer to cooling racks and allow to cool completely. Cool the baking sheets before baking more batches with the remaining dough.

Source: adapted from Annie's Eats, originally Baking Illustrated

Snickerdoodles

2009-11-30T09:12:00.003-05:00

I hope everyone had a wonderful Thanksgiving. Now that the holiday season is in full force, I am starting to gather recipes for holiday baking. The National Aquarium in Baltimore had a bake sale last week, and Mrs. W asked me if I would mind contributing. I thought these would be perfect for the occasion!

Snickerdoodles
yields 3 dozen 3-4 inch cookies

2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 sticks unsalted butter, room temperature
1 3/4 cups granulated sugar
2 Tbsp. ground cinnamon
2 large eggs

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper and set aside.

In a medium bowl, sift together flour, cream of tartar, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. Chill the dough for at least an hour (or overnight) before scooping it.

Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream or dough scoop to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. They can be stored in an airtight container up to one week.

Source: adapted from Smitten Kitchen, originally Martha Stewart

Pumpkin Chocolate-Chip Cookies

2009-11-24T13:48:00.003-05:00

As Thanksgiving approaches, all I can think of is ~~eating my weight in mashed potatoes~~ the wonderful food that is in store for us. Unfortunately, dessert seems to take a backseat to the amazing meal. By the time dessert is served, everyone is leaning back, full and bloated, with the top button of their pants undone. (Or is that just me?) I love these cookies because I think they will be perfect for the "I'm too full to eat another bite" crowd. What's one more cookie, right? If not, they will make the perfect breakfast for Friday morning, before hitting the Black Friday ~~hysteria~~ sales. :)

When I first made this recipe, I thought they were going to be terrible. The batter was thin, runny, and unmanageable. I nearly threw it away, but decided to pop in a baking sheet anyway. I think I would have been devastated if I threw away these amazing cookies! They have a cake-like consistency, and are just scrumptious. If you are a pumpkin lover, you will truly be addicted to these!

Pumpkin Chocolate-Chip Cookies

1 cup canned pumpkin
1 cup granulated sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 Tbsp. vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, stir together flour, baking powder, ground cinnamon, and salt. In a separate bowl, combine pumpkin, sugar, vegetable oil, and egg. Dissolve the baking soda with the milk and stir in to the pumpkin mixture. Add flour mixture and mix well. Add vanilla, and stir until just combined. Fold in the chocolate chips.

Drop by spoonful on greased cookie sheet for approximately 10 minutes or until lightly brown and firm. Move to wire rack to cool completely.

Source: adapted from My Baking Addiction, originally All Recipes

Butternut Squash Pasta

2009-11-18T14:17:00.004-05:00

I know this blog has been neglected lately, but I have been knee (and even waist) deep in house projects. I will be back next week with some wonderful Thanksgiving recipes. In the mean time, the wonderful Mrs. W has agreed to do a guest post. Thanks, Mrs. W!

While Mrs. D is busy painting and decorating her living room (it’s looking great!), I’m filling in for her with a guest post!

This time of year, I am obsessed with butternut squash and pumpkin. I’ll consume pretty much anything with “pumpkin” in the name: pumpkin coffee, pumpkin muffins/cake/bread/cookies/soup/beer/yougetthepicture. I would consider getting help for this addiction (“Hi, I’m Mrs. W, and I’m a pumpkinholic”), but then I think about how much fiber I’m getting and think, Doesn’t everyone always say we need more fiber in our diets? I’m so healthy! And down the hatch go five pumpkin chocolate chip cupcakes with cream cheese frosting, chased by a pumpkin beer.

So anyway, when I saw a recipe for Pumpkin Sage Pasta over at Nat Nests, I knew I had to try it. But I happened to have leftover mashed butternut squash* in the fridge, so I swapped it for the pumpkin and made a few more tweaks to my taste, et voila! Delicious (and so fiber-full)!

I have now tried it with the pumpkin as well, and I happen to like the squash version better, because if I have one vice it’s my sweet tooth. The original pumpkin recipe is more savory. Both are autumnal, cozy-fleece-slippers comfort food, and taste great leftover, too.

Butternut Squash Pasta

Approx. 2 cups whole-wheat pasta (I used rotini)
1 Tbsp. olive oil
3 Tbsp. butter
2 cloves garlic, minced
8 leaves fresh sage, chopped (I used a lot more because it’s mild and I love sage)
1 cup butternut squash, pureed or mashed*
1 cup reserved pasta water
Salt and pepper to taste
Red pepper flakes to taste
Parmesan cheese to taste

1. Cook pasta according to package directions and drain, reserving 1 cup pasta water.
2. Saute garlic and sage in olive oil and butter in a saucepan over medium-high heat.
3. Add pumpkin and pasta water.
4. Whisk together until combined. Add more pasta water if sauce is too thick, more squash if too thin.
5. Season with salt, pepper, and red pepper flakes to taste.
6. Pour sauce over drained cooked pasta and stir to combine.
7. Sprinkle with Parmesan cheese.

*Mrs. W’s Sweet Butternut Squash

1. Cut butternut squash in half lengthwise, and scoop out seeds.
2. Place squash halves on foil-lined cookie sheet, cut side up.
3. Roast at 400 degrees for 45-60 minutes.
4. Allow to cool slightly.
5. Scoop out squash into a mixing bowl, and mash or puree the squash (you can mash by hand with a potato masher, or use an immersion blender if you want smoother squash).
6. Mix in a tablespoon of butter, a spoonful of brown sugar, a dash of cinnamon (or pumpkin pie spice if you have it), a pinch of salt, and a teaspoon of maple syrup.

Maryland-Style Roasted Pumpkin Seeds

2009-11-04T13:31:00.004-05:00

I know what you are saying. "Halloween is over, Mrs. D!" Well as long as there are pumpkins around, there are pumpkin seeds. I love roasting pumpkins, so inevitably I am roasting seeds up until Thanksgiving. Justin likes a little Maryland flair to his pumpkin seeds, so I generally pull out the Old Bay Seasoning.

Maryland-Style Roasted Pumpkin Seeds

Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.) Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

Sprinkle Old Bay with abandon.

Bake at 325 degrees until toasted, about 25 minutes, checking and stirring after 10 minutes. Let cool and store in an air-tight container for up to 3 days.

Chocolate Chip and M&M Cookies

2009-10-27T10:53:00.003-04:00

Justin went down to South Carolina a couple weeks ago to see our beloved South Carolina Gamecocks and our even more beloved best friend, Grant. Since we have a new kitten, I decided to stay home and ~~pout~~ take care of him. I wanted to send Grant a little something, so I found out soft chocolate chip cookies with M&Ms are his very favorite. Too bad they are also Justin's favorite, so these somehow never made it to the post office. I guess I'll need to find something else to send South!

I used my go-to chocolate chip cookie recipe and just subbed some M&Ms for chocolate chips. These cookies are thick and chewy, chocolaty and oh so good.

Chocolate Chip and M&M Cookies

2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 Tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips
M&Ms

Adjust oven racks to upper and lower-middle positions and preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients (excluding sugars) together in a medium bowl, and set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll dough into 1 inch balls and place on baking sheet, leaving ample room between each ball. Press 3-5 M&Ms into each, making sure to press slightly into the dough. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not over bake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Source: adapted from Annie's Eats, originally Baking Illustrated

Chicken with 40 Cloves of Garlic and Garlic Potatoes

2009-10-15T09:08:00.004-04:00

I've seen many recipes for this and have been itching to try it. How can you not love garlic chicken? 40 cloves of garlic? The more the merrier! I opted to try a crock pot version, because I can't help but love "throw and go" recipes. I plan to try a roasted/baked version to do a comparison post at a later time.

To say this chicken was flavorful would be an understatement. It was so moist and incredibly tasty. I baked some of Pastor Ryan's bread to serve on the side, and it was the perfect place to spread the soft garlic. Because I used chicken breasts, I added a little chicken broth to ensure it wouldn't get too dry. I added more than I meant to, so I threw in some red potatoes and had a wonderful (and easy) side of spicy garlic potatoes ready with the chicken. I will definitely continue to add potatoes from now on.

Chicken with 40 Cloves of Garlic and Garlic Potatoes

3-4 pounds chicken (I used all breast meat)
1 small onion, sliced
1 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. paprika
1 tsp. ground black pepper
20-40 garlic cloves, peeled, but intact
1/4 cup chicken broth
3-5 red potatoes, chopped

Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into crock pot, on top of the onion. Pour chicken broth on top of chicken and toss in potatoes.

Cover and cook on low for 6-8 hours, or on high for 4-6.

Source: adapted from Beantown Baker, originally A Year of Slow Cooking

Vanilla Cupcakes with Vanilla Buttercream

2009-10-09T10:59:00.002-04:00

I have a serious addiction to vanilla cupcakes. My willpower is no match for these mini-cake delights. I have used this recipe several times and I always get rave reviews from friends and family. If you love vanilla cupcakes, skip the box and give this recipe a try.

Vanilla Cupcakes with Vanilla Buttercream
yields 24 cupcakes

Cupcakes:
1 3/4 cups cake flour
1 1/4 cups all-purpose flour
2 cups granulated sugar
1 Tbsp. baking powder
3/4 tsp. salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 tsp. pure vanilla extract

Frosting:
Makes 3 cups
20 tablespoons unsalted butter, softened
2 1/2 cups powdered sugar
1/8 tablespoons table salt
2 tsp. vanilla extract
2 Tbsp. heavy cream

Cupcakes:
Preheat oven to 325 degrees. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt. Mix on low speed until combined. Add butter, mixing until just coated with flour.

In a medium-sized bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition. Beat until ingredients are incorporated, but do not over beat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, for 17-20 minutes, or until a cake tester inserted in the center comes out clean. Transfer to a wire rack to cool completely.

Frosting:
In the bowl of an electric mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add sugar and salt, and beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Frost cupcakes as desired.

Source: adapted from Martha Stewart (cupcakes) and The Way the Cookie Crumbles, originally Cooks Illustrated (frosting)

Roasted Broccoli

2009-10-06T14:06:00.002-04:00

I absolutely love roasting vegetables. It brings out so much flavor and smells wonderful coming out of the oven. I love roasting broccoli, because it makes it nice and soft without making it mushy. Now that the weather is cooling down, I definitely plan to make roasted broccoli a lot more often.

Roasted Broccoli

Broccoli (or any vegetable of your choosing)
Olive oil
Butter
Salt and pepper
A couple cloves of garlic, minced

Preheat oven to 450 degrees. In an oven-safe dish, toss broccoli and garlic with just enough olive oil to coat. Add a bit of butter, and a lot of salt and pepper. Bake for 20-30 minutes, depending on how soft you like your veggies. Remove from oven and immediately scrape broccoli up with the end of a spatula. Serve hot.

Pan-Seared Shrimp with Ginger-Hoisin Glaze

2009-09-30T10:44:00.002-04:00

When making my meal plan for the week, I try to plan less involved meals for weeknights. Why? Because if I try to plan some elaborate feast for a Wednesday night, something inevitably will come up. You don't believe me? Two weeks ago, I was in the kitchen preparing dinner and I looked back and noticed a squirrel in my living room. Not in a tree, not outside the window, but in.the living.room. After putting on my rain boots and grabbing a canvas bag and a bottle of Windex (it solves everything, right?) to open the front door. Unfortunately, my threatening window cleaner spooked the squirrel and it ran through our fireplace and back into the walls where from where it came. Quite obviously, everything went back into the fridge and Animal Control and the neighborhood pizza place were called immediately. The moral of this story? Plan a meal that can still be made when ~~you find wild animals running through your house~~ something unexpected comes up.

Long story - well, long, this dish fits the bill of a quick (and healthy) weeknight meal. It took fifteen minutes from start to finish. The shrimp was a little on the spicy side for me (but perfect for Justin), so you may want to reduce the amount of red pepper flakes if you want a little less of a kick.

Pan-Seared Shrimp with Ginger-Hoisin Glaze

2 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
1 1/2 tsp. soy sauce
2 tsp. grated fresh ginger
2 tsp. water
3 scallions, sliced thin, divided
1/2 Tbsp. canola oil
3/4 lb. shrimp, peeled and deveined
1/8 tsp. salt
1/8-1/4 tsp. crushed red pepper flakes
1/8 tsp. sugar

Stir together hoisin sauce, rice vinegar, soy sauce, ginger, water, and 2 scallions in small bowl. Set aside.

Heat oil in 12-inch skillet with a lid over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper flakes, and sugar in medium bowl. Add shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.

Add the hoisin mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately with remaining scallion on top for garnish.

Source: adapted from elly says opa!, originally Cook's Illustrated

Deep-Dish Pan Pizza

2009-09-24T15:47:00.002-04:00

Every time I see a pizza dough recipe, I think, "I really should go out and get a pizza stone." Then I don't. Then we order pizza/buy a frozen pizza and tell myself I'm going to go out and get a stone the next day. Then I don't.

I saw this recipe a few weeks ago and was excited to make it because I could use my cake pans instead of stoneware. I am a huge fan of this dough. It rose beautifully and had wonderful taste, and really didn't take a lot of preparation. I will definitely be making this dough again (at least until I finally get off my you-know-what and buy a pizza stone).

Deep-Dish Pan Pizza

6 Tbsp. olive oil, divided
3/4 cup skim milk plus 2 additional tablespoons
2 tsp. granulated sugar
2 1/3 cups all-purpose flour, plus extra for handling and kneading
2 1/4 tsp. active-dry yeast
1/2 tsp. salt

1 cup pizza sauce
3 cups shredded mozzarella cheese
Additional toppings of choice

Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. While oven is preheating, lightly grease large bowl with cooking spray.

Mix milk, sugar, and 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

Coat each of two 9-inch cake pans with 1 tablespoon oil. Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Roll and shape each ball into 9-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot until puffy, about 20 minutes.

Heat oven to 400 degrees. Remove plastic wrap from dough, and ladle 1/2 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with desired toppings. Bake until cheese is melted and dough is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges.

Source: adapted from A Taste of Home Cooking, originally America's Test Kitchen

Mini Cookies and Cream Cheesecakes

2009-09-18T08:40:00.003-04:00

When I was on a recent Costco adventure, I was browsing the book aisle and came across Martha Stewart's Cupcakes. I had been considering this book for a while, but I knew I was in love once I had to wipe the drool from my chin. I read it all the way home (don't worry, I wasn't driving) and planned to make cupcakes right away. Is it any surprise the first recipe I wanted to try has Oreos as a headliner? Obviously, I immediately went out and bought a pack of Oreos. After I finished eating the pack, I scolded myself and ran out to buy another one for this recipe. Needless to say, it was well worth ~~adding an extra notch to my belt~~ buying the extra pack for this recipe.

These cupcakes were extremely easy to make, and it perfect for making ahead of time (which you know is one of my favorite things to do). I've already made them twice, and now posting this recipe is making me want to make them this weekend. Maybe I should stop at the store on the way home for ~~five packs~~ a pack of Oreos...

Mini Cookies and Cream Cheesecakes

yields 30 cupcakes

1 package of cream-filled sandwich cookies, such as Oreos
2 pounds (32 oz.) cream cheese, room temperature
1 cup granulated sugar
1 tsp. vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. Coarsely chop the remaining cookies and set aside.

With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Source: adapted from Martha Stewart's Cupcakes

Mongolian Beef

2009-09-15T15:17:00.004-04:00

Justin and I went out for Chinese food last month. I ordered my fail-safe Orange Chicken, and Justin ordered Mongolian Beef. He convinced me to try a bite, and then was sorry he did, as I ate his whole meal! When I saw this recipe a couple weeks later, I immediately put it on my meal plan for the following week. This recipe was very easy to make, and I had almost everything in my pantry already. I will make this again when I'm craving my new favorite Asian dish.

Mongolian Beef

1 lb flank steak, thinly sliced against the grain
1/4 cup of cornstarch
3 tsp. vegetable oil, divided
1/2 tsp. grated ginger
1 Tbsp. minced garlic

1/2 cup water
1/2 cup of low-sodium soy sauce

1/4 cup brown sugar (measured, not packed)

3/4 tsp. red pepper flakes

2-3 large scallions, thinly sliced

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer.

Heat 1 1/2 tsp. oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, and stir until fragrant (about 30 seconds). Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl.

Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions (a pinch reserved for garnish), stir, and remove from heat.

Plate, top with remaining onions, and serve.

Source: adapted from elly says opa!, orginally from Pink Bites

Fudgy Raspberry Brownies

2009-09-09T14:13:00.004-04:00

Hello, strangers! I'm back in the kitchen and am so grateful it has cooled down outside so I can start using my oven regularly again. Last week was my dear husband's birthday and I said he could have any dessert he wanted. All he said was that he wanted something with chocolate and fruit. So with a million possibilities, I narrowed it down to these fudgy raspberry brownies (mostly because I already had everything at home). They took no time at all to make and Justin loved them! Although I adore my KA mixer, it was nice to make a dessert by hand for a change.(less cleanup!) And in case you were wondering, being impatient and putting lit candles in not-completely-cooled brownies is not the best idea...

Fudgy Raspberry Brownies

6 oz. unsweetened chocolate, coarsely chopped
1 cup butter
2 cups granulated sugar
4 eggs, room temperature
2 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1 cup milk or semi-sweet chocolate chips
3/4 cup raspberry preserves

Preheat oven to 350 degrees. Line a 9 x 13 in. pan with foil, making sure it goes up all four sides. Mist with non-stick spray or grease lightly.

In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in sugar, eggs and vanilla with a wire whisk. Let cool slightly. Once mixture has cooled for a few minutes, gradually stir in flour and baking powder, just until combined. Fold in chocolate chips.

Spread about 3/4 of the batter evening in the pan. Carefully spread raspberry preserves on top of the batter. Drizzle remaining batter evenly over preserves, then swirl mixtures together and smooth top slightly with the back of a spoon.

Bake for 25 minutes, or until the top is slightly puffed and a toothpick inserted in the center comes out clean. Cool completely in the pan before cutting.

Source: adapted from Recipezaar

Quick Note

2009-08-26T08:57:00.003-04:00

Hello, friends!

I just wanted to let you know that I haven't fallen off the face of the earth. Justin and I have had an extremely busy month, and unfortunately cooking and baking have taken a backseat. Things will calm down after Labor Day, so expect me back that week with plenty of recipes to share. (And maybe I'll even sneak in one or two before then!) Until then!

Grilled Chicken Skewers

2009-08-12T10:20:00.007-04:00

We have been using this chicken skewer recipe for quite a few summers now and we never seem to get sick of it. The marinade has so much flavor and is perfect for the hottest summer night. We usually use chicken, but you can use any meat or veggies with this marinade. Give this one a try the next time you are craving something on the grill.

Grilled Chicken Skewers

1 cup vegetable oil
½ cup soy sauce
½ cup light corn syrup
¼ cup lemon juice
2 Tbsp. sesame seeds
½ tsp. garlic powder
4 skinless boneless chicken breasts, cut into 1 ½ inch pieces
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 onion, cut into large chunks

In medium bowl, blend vegetable oil, soy sauce, corn syrup, lemon juice, sesame seeds and garlic powder. Place chicken in bowl, cover, and marinate in fridge for 2 or more hours.

Thread chicken and veggies onto wooden or metal skewers. Pour marinade into saucepan, and bring to a boil over medium-high heat.

Place skewers on grill. Cook 15-20 minutes, turning frequently, until chicken is no longer pink. Baste with marinade frequently during last 10 minutes.

Sugar Cookie Bars

2009-08-06T12:31:00.003-04:00

Justin and I went to a graduation party last week and I was asked to bring a dessert. I had a plan to make these delicious (looking) White Chocolate Lime Bars. That would have worked out well had the recipe not been a flop. (Don't worry - I am going to try again with some adjustments.) Fast forward to the day of the party, and I still didn't know what to bring. I remembered seeing these bars a couple times and figured I would give them a try. And boy were they easy! They were in the oven in 10 minutes and frosted in 5. I love my go to sugar cookies, but these are perfect when it's a cookie emergency (and let's face it - we all know those come up now and then).

Sugar Cookie Bars

For the bars:
1 cup butter, room temperature
2 cups granulated sugar
4 eggs
2 tsp. vanilla
5 cups flour
1 tsp. salt
1/2 tsp. baking soda

For the frosting:
1/2 cup butter, room temperature
1/2 cup shortening
1 tsp. vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp. milk
food coloring (if desired)

Preheat oven to 375 degrees. Lightly grease a jelly roll pan, then line with parchment paper. Lightly grease and flour paper. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each addition. Add vanilla and mix well.

In a separate bowl combine flour, salt and baking soda, and whisk to combine. Add to wet mixture and mix just until combined. Spread on greased jelly roll pan. Bake for 10-15 minutes, until light golden brown or until a toothpick comes out clean. Cool completely.

To prepare the frosting, cream butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk, and mix until smooth and spreading consistency. Spread over cooled cookie and cut into bars. Add sprinkles if desired.

Source: adapted from Beantown Baker, originally from Anissa's Kitchen

Cajun Jambalaya

2009-08-03T14:12:00.003-04:00

This is definitely not a typical summer meal, but Justin was craving something spicy, and the nearby Fresh Market (love) accidentally ordered Andouille sausage. This was a quick meal for a weeknight, and obviously very filling. Justin loved it and said the seasoning was spot-on. Bookmark this one for the winter, or better yet, crank up the AC, make this dish, and pretend it isn't 159 million degrees outside.

Cajun Jambalaya

12 medium shrimp, peeled and deveined.
1 boneless skinless chicken breast, diced
1 tsp. paprika
1/4 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp. dried oregano
1/2 tsp. dried thyme
2 Tbsp. olive oil
1/4 cup chopped onion
1/2 green bell pepper, chopped
1 stalk celery, chopped
1/2 can diced tomatoes
3 bay leaves
1 tsp. Worcestershire sauce
1 tsp. hot sauce
3/4 cup rice
3 cups chicken broth
5 ounces (or 1) Andouille sausage, sliced*

*If you can't find this in stores, you can substitute a different kind of sausage

In a bowl, combine shrimp, chicken and all seasonings and mix well. In a large saucepan, heat oil over high heat. Add onion, bell pepper and celery, and saute for about three minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

When rice is just tender, add sausage and cook for 2 to 3 minutes. Add chicken and shrimp mixture, and cook until meat is done, about 10 minutes. Let stand for 5 to 10 minutes before serving.

Source: adapted from Emeril Lagasse

Mini Twice-Baked Potatoes

2009-07-29T10:42:00.005-04:00

I had planned to blog about these after our housewarming party, but I couldn't. I know you are asking yourself, "How could you not blog about these amazing heaven-in-a-bite potato delights?" I'll tell you why - I never got to try one! They were eaten so fast that neither Justin nor I even got one little bite. So, on top of not getting a decent picture due to some weird lighting issues, I decided to wait until the next time I made them.

Now that it is summer, I do my very very best to avoid using the oven so I have been putting these off. Justin's best friend came for a visit last weekend and he is obsessed (and I mean obSESSed) with these potatoes. I knew it would make his trip if I made them, so we decided to give it on try on the grill. Cliff's verdict? Well, he was eating them cold out of the fridge, so he may be a little too close to the potatoes to give a true verdict. The rest of us thought they were delicious! They warmed up so quickly (Justin made sure the coals were very hot) and they were absolutely delicious. I now know why they went like hot cakes the first time around. Give this versatile recipe a try - in the oven, on the grill, or even out of the fridge (although I personally think they need to be warm). Just make sure to double the recipe if you are having more than a couple people over!

Mini Twice-Baked Potatoes

1 lb. gourmet red potatoes (about 1- 1 1/2 in in diameter)
1 cup medium cheddar, finely grated
4 oz. cream cheese, room temperature
2 Tbsp. fresh parsley, finely minced
2 Tbsp. half and half

Place steam insert over large stockpot and bring to a boil over medium heat. Wash potatoes and halve length wise, cutting an additional bit from the bottom so that the half can stand on its own. Place potatoes into steam insert and cook, covered, until fork tender, about 20 minutes.

Meanwhile, place cheddar, cream cheese, and parsley into medium bowl, stirring to combine completely. Let potatoes slightly cool and using a melon baller, scoop out main portion of each potato half, leaving a solid shell. Place scooped out potato into bowl with cheese mixture. Once all potatoes are completed, mix scooped potato and cheese mixture thoroughly until as smooth as possible. Add half and half to smooth mixture.

Place potato shells onto a baking sheet or grill-safe pan. Using a pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells. Bake or grill filled potatoes until heated through and just browned on top.

Source: adapted from Good Things Catered

Macaroni Salad

2009-07-27T15:38:00.003-04:00

We had a few people over this weekend and Justin asked me to pick up some macaroni salad from the deli. I knew it would be much cheaper to just make it myself, but I didn't realize it would be just as easy. This recipe took no time at all and is the epitome of a make ahead dish (which you know I love). Justin loved it, as did other macaroni salad lovers. I ended up making waaay more than necessary, so two of our friends happily took home doggy-bags.

Macaroni Salad

1 lb. uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
1 1/2 Tbsp. spicy brown mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3/4 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, and macaroni. Refrigerate for at least 4 hours before serving.

Source: adapted from All Recipes

Southwest Chicken Burritos

2009-07-23T20:04:00.005-04:00

I love the meals Justin has chosen to grill, because they are easily made with the ingredients we already have in the pantry. This meal was no different. It was easy to prepare and adaptable for each of our burrito-needs (his must have hot sauce, I like mine mild; he likes rice in his, I like mine on the side....) and the simple spice blend was incredibly flavorful and perfect along side mexicorn and yummy margaritas. :-) I think this would taste wonderful as a taco salad with tomato wedges, corn tortilla chips and avocado slices.

Southwest Chicken Burritos

3 skinless boneless chicken breasts
2 Tbsp. olive oil
1/4 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano leaves
1/2 tsp. salt
1 can black beans, drained
2 cups white rice, cooked
Shredded lettuce

Salsa
Shredded Cheese

Hot Sauce (optional)

Large flour tortillas

Combine oil, garlic, cumin, chili pepper, oregano, and salt. Brush over both sides of chicken to coat. Grill chicken over medium-hot coals for 8 to 10 minutes, or until chicken is no longer pink in the middle, turning once. Place tortillas on the grill for 1 minutes each, turning once. Top warm tortillas with Southwest chicken, black beans, rice, shredded lettuce, salsa, hot sauce (if using) and shredded cheese.

Source: adapted from Great Barbecues with Kingsford

Sauteed Tilapia with Honey-Scallion Dressing

2009-07-20T14:45:00.004-04:00

I received this recipe in my email a couple weeks ago and was salivating at the thought of making it. I finally found time and it was just as good as I thought it would be. (It didn't hurt that dinner was on the table in less than 20 minutes!) I'm not a huge salad eater, but I loved the Asian inspired dressing - it reminded Justin and I of the ginger dressing they serve in Japanese restaurants. It was the perfect compliment to a nice piece of tilapia and went perfectly with my Sesame Noodles.

Sauteed Tilapia with Honey-Scallion Dressing

For the Dressing:
2 1/2 Tbsp. fresh lemon juice
2 Tbsp. green onions, chopped
1 Tbsp. honey
1 Tbsp. low-sodium soy sauce
1 tsp. ground ginger
1/4 tsp. dark sesame oil

For the Fish:
1 Tbsp. olive oil
4 (6-ounce) tilapia fillets
1/2 tsp. salt
1/4 tsp. black pepper
4 cups gourmet salad greens

To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk. Set aside.

To prepare fish, heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Arrange 1 cup greens on each of 4 plates. Top each serving with 1 fish fillet and drizzle each with 2 Tbsp. dressing.

Source: adapted from Cooking Light, August 2006

Sesame Noodles

2009-07-15T13:07:00.003-04:00

I love anything with Sesame - sesame chicken especially - and I have been hoarding two recipes for sesame noodles for some times now. I laughed when I realized they were the exact same recipe! So I figured, it must be good, right? This recipe couldn't be easier to prepare and was just what my taste buds were looking for. Flavorful, yet not overpowering - the perfect Asian side dish.

Justin, on the other hand, didn't think it was quite as perfect as I did. He thought it lacked a very important ingredient - peanut butter. (As a side note, until recently, I didn't realize most sesame noodle recipes had peanut butter in them - good to know!) Seeing as how I am fatally allergic to the creamy (or chunky) goodness, I couldn't exactly try it out to see if Justin was right. So if you are a purist like me, this recipe is perfect as is. If you are more like Justin, add a little peanut butter and let me know what you think!

Sesame Noodles

6 garlic cloves, minced
3 Tbsp. granulated sugar
6 Tbsp. rice vinegar
6 Tbsp. soy sauce
2 Tbsp. dark sesame oil
1 lb. uncooked pasta (I used spaghetti, but any long pasta will work)
3 Tbsp. toasted sesame seeds (I didn't have any on hand, so I omitted)
1/2 c. chopped scallions

Place the first five ingredients in a saucepan and bring to a boil. Stir constantly until the sugar dissolves. Toast the seeds in a 350 degree oven, just until slightly golden.

Cook the pasta according to package instructions. Pour the sauce over the boiled and drained pasta, add the sesame seeds and chopped scallions, and mix thoroughly.

Source: adapted from Sweet Amandine

Hershey's "Perfect Chocolate" Chocolate Cake and my final Wilton Course 1 Cake

2009-07-13T14:57:00.005-04:00

I know what you are thinking - "Umm, shouldn't it be decorated or something?" Yes, it should be. Unfortunately, I got sick in the middle of the last class and had to leave, so my cake never got decorated. :-( Sad, I know! I had planned to give this cake to Mrs. Walk for her birthday, but I just wasn't feeling up to to decorating it the next day so I cut her a nice healthy piece and put a few icing roses on top (which I then promptly forgot to take a picture of).

I will eventually make a cake just to decorate, but I couldn't go on without sharing this (well-known) recipe. I've heard this recipe is divine, and it definitely didn't disappoint. Mrs. Walk (who I consider to be a chocolate-connoisseur) said it was one of the moistest, most delicious chocolate cakes she had ever eaten. So happy (now belated) birthday, Mrs. Walk! I owe you a decorated cake one of these days. :-)

Hershey's "Perfectly Chocolate" Chocolate Cake

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Preheat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in the bowl of a stand mixer. Add eggs, milk, oil and vanilla, and beat on medium speed for 2 minutes. Stir in boiling water (batter will be extremely thin). Pour batter into prepared pans.

Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire racks. Cool completely; frost as desired.

Variations:

ONE-PAN CAKE: Grease and flour a 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan and bake 35 to 40 minutes. Cool completely.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans and bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks.

BUNDT CAKE: Grease and flour a 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan and bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. (yields about 30 cupcakes).

Source: Hershey

Grilled Pesto and Bell Pepper Chicken Wraps

2009-07-07T20:31:00.009-04:00

Justin is out of school for the summer, so he has a lot more time to relax (he is still working at the zoo, but he is done by 5:00 pm everyday). He informed me last week that he will now require one day a week on the meal plan to grill. A day I don't need to use my oven? SOLD. Although I'm sure we will be making the meals together, this meal was completely made by Justin (with a few helpful hints for substitutions from me). From the marinade to the rice, all I had to do was cut up the chicken and yell out the window that his rice was overflowing onto the stove. It was fabulous - and the food was even better! The wraps were so flavorful and the grilled bell peppers were complimented by the tasty pesto. I definitely recommend giving this a try before grilling season is over!

Grilled Pesto Chicken Wraps

2/3 cup refrigerated pesto sauce, divided

3 Tbsp. red wine vinegar
1/4 tsp. salt

1/4 tsp. black pepper

1 1/4 lbs. skinless boneless chicken breasts

2 red bell peppers, cut in half, stemmed and seeded
5 (8-inch) flour tortillas
5 thin slices mozzarella cheese
5 leaves Boston or red leaf lettuce

Combine 1/4 cup pesto, vinegar, salt and pepper in medium bowl. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes. Remove chicken from marinade and discard leftover marinade. Grill chicken 4 minutes per side, or until chicken is no longer pink in the center. Grill bell peppers, skin side down, about 8 minutes until skin is charred. Place peppers in a large ziplock bag and seal. Let stand for 5 minutes, then remove skin. Cut chicken and bell peppers into thin strips. Grill tortillas about 30 seconds on each side. Spread about 1 tbsp. of remaining pesto on each tortilla, then top with chicken, bell peppers, cheese and lettuce. Roll tortillas to enclose filling.

Source: adapted from Great Barbecues with Kingsford

One-Bowl Chocolate Cupcakes and Wilton Creepy Clowns

2009-07-02T12:35:00.007-04:00

Do you know what I love about these cupcakes? I guess I gave it away in the title - one bowl! Who doesn't love only having to wash one bowl after baking cupcakes? These cupcakes were incredibly easy to make and were perfect for my creepy clowns. If you aren't familiar with the creepy clowns, let me introduce you:

Reader? Meet creepy clown. Creepy clown? Meet my readers. Okay, so the clowns are not mandatory for this recipe, but I definitely recommend these cupcakes if you are looking for a quick and easy (and super yummy!) scratch recipe. (Again, I won't include the icing recipe, because... well I don't like it.)

One-Bowl Chocolate Cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk*
3 Tbsp. canola oil
1 tsp. pure vanilla extract

*I never buy buttermilk for recipes. Instead, I add 1 Tbsp. of white vinegar to 1 cup whole milk and let sit for 5-10 minutes. For this recipe, just take 3/4 cup of that mixture.

Preheat oven to 350 degrees. Line standard muffin tins with paper liners and set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely. Pipe creepy clowns onto cupcakes and scare husband when he gets home.

Source: adapted from Martha Stewart

Soft Pretzels

2009-06-26T15:05:00.002-04:00

I think almost every blog has several posts starting with "I have been meaning to try this recipe for the longest time" or "Every time I tried to make this, something came up." Please believe me when I tell you, I literally had these on my weekly meal plan for several months. I would plan to make them every single week and something was always fated to spoil my plan. I finally made them and have already begun to fit them in again. We loved how delicious these were and we will definitely have to find time to make them again!

Soft Pretzels

1 1/2 cups plus 10 cups warm water, divided
1 Tbsp. granulated sugar
2 tsp. kosher salt
2 1/4 tsp. active dry yeast
4 1/2 cups all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for pan
2/3 cup baking soda
Egg wash (1 large egg yolk beaten with 1 Tbsp. water)
Pretzels salt (I didn't have any, so I used kosher salt.)

Combine 1 1/2 cups water, sugar and kosher salt in the bowl of a stand mixer, fitted with the dough hook. Sprinkle yeast on top and allow to sit for 5 minutes, or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes. Transfer to lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm, draft-free spot for approximately 50-55 minutes, or until doubled in size.

Preheat oven to 450 degrees. Line 2 half-sheet pans with parchment paper and lightly brush with vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the egg wash and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Source: Alton Brown

Moist Yellow Cake - and My First Wilton Class!

2009-06-24T15:13:00.009-04:00

I have been considering signing up for a Wilton class for some time now. I found a class at a craft store by me that worked with my work schedule, so I thought, "Why not?" This was the first cake we decorated and I am having so much fun!

We needed to bring a two-layer cake into our second class. I have been trying to figure out a reason to make this cake, so this was the perfect opportunity! It made more batter than I needed (this recipe is for a three-layer cake), so I made a few cupcakes to eat before class. I was very happy with that decision and very happy with this recipe. (I didn't include the frosting recipe that I used, because it is the Class Buttercream from Wilton, which I wouldn't recommend using.)

Moist Yellow Cake

1 cup butter, room temperature

3 cups granulated sugar, divided

4 eggs, room temperature

3 cups self-rising flour, sifted

1 cup whole milk, room temperature

1 tsp. vanilla extract

1/2 tsp. butter flavoring
2 cups water
Vanilla or chocolate buttercream to frost cake

*I didn't have any self-rising flour, so I substituted 3 cups all-purpose flour, 3 tsp. baking powder and 1 1/2 tsp salt.

Preheat oven to 350 degrees. Grease and flour (3) 8-inch cake pans. Gently tap pans to remove excess flour.

In the bowl of a stand mixer, fitted with the paddle attachment, cream butter on medium speed until fluffy. Add 2 cups sugar, and continue to cream for about 7 minutes. Add eggs one at a time, beating well after each addition. On low speed, mix in flour mixture in three batches, alternating with milk, beginning and ending with flour. Add vanilla and butter flavoring and mix until just combined.

Divide batter equally into 3 cake pans. Hold each layer about 3 inches above your counter and carefully drop the pans flat on the counter several times to ensure release of any air bubbles.

Bake for 25 to 30 minutes, or until done. Cool in pan for 5-10 minutes, then remove and immediately wrap each layer in plastic wrap to seal in moisture. Let cool completely on wire racks.

Combine 1 cup sugar and 2 cups water and bring to a boil in small saucepan. Boil for 3 minutes, then remove from heat and let cool. Pour liquid into a spray bottle or pouring bottle.

Once layers are cool, unwrap and use a serrated knife to level. Take a straw and poke holes into each layer, and using your spray bottle, spray the top of each layer several times. Assemble layers with frosting between each layer. Continue frosting as desired.

Source: adapted from Bakerella

Buffalo (and Barbeque) Chicken Bites with Bleu Cheese Dressing

2009-06-20T10:28:00.005-04:00

If you love it so much, why don't you maarry it! This may remind you of your childhood days, but it rings true in my house. As sad as it is, if Justin could marry a food, I believe he would marry buffalo wings. Yes, yes it is true. I have come to terms with Justin loving them as much as me, but it is still hard to type it out. When I was making my meal plan last week, I asked Justin if he had any requests. "Buffalo Chicken!" He has never asked me to make buffalo chicken for him - I have always assumed he thought I couldn't do as well as the millions of restaurants that serve the wonderful delicacy. I guess my newly-found culinary skills encouraged him to finally take the plunge. But, I could surely never compare to the likes of a ~~seedy hole in the wall~~ five-star restaurant. Since I had no choice, I searched for the perfect recipe. The verdict? As he was elbow-deep in buffalo sauce, he looked at me with loving eyes and said, "These are the best wings I've ever had in my life. Is this all there is?" After 10 minutes of me interrogating him, I finally believed him. I must hold this recipe close - it's now the secret to my successful marriage! (Okay, not really, but I'm sure it wouldn't hurt making these the next time I splurge on a pair of shoes...)

The best part about the recipe is that is so easily adaptable for a non-buffalo sauce-lover like myself. Since you don't add the sauce to the chicken until the last minute, it was so easy to toss Justin's chicken in wing sauce and mine in barbeque sauce. So versatile! I changed this recipe so it was healthier than the normal fried wings you find out at a restaurant. I (and Justin) highly recommend giving this one a try.

Buffalo (and Barbeque) Popcorn Chicken with Bleu Cheese Dressing

For chicken bites:
2 chicken breasts, cut into small pieces
1/2 cup all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
Pinch of onion powder
Pam or vegetable spray
Dash of ground black pepper
Dash of garlic powder
1/4 cup butter
1/4 cup hot sauce (I used Frank's Red Hot)
Barbeque sauce

For bleu cheese dressing:
1/4 cup bleu cheese, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
2 green onions, sliced
2 Tbsp. fresh lemon juice
Dash of ground black pepper

In a small bowl or ziplock bag, mix together the flour, paprika, cayenne pepper and salt. Place chicken pieces in bowl, and mix until pieces are evenly coated. Cover with plastic wrap, and refrigerate for at least 1 hour to 2 hours. (I did this the night before serving.) (This is very important to ensure pieces get crispy in the oven. Do not skip this step!)

Preheat oven to 350 degrees. Place a wire rack over a jelly roll pan. (If you don't have a wire rack, you can create a make-shift rack out of aluminum foil.) Place chicken on rack, and bake for 35 minutes. Turn the oven up to 375 degrees, spray chicken with Pam, and bake for 5 more minutes so they get crispy.

While the chicken is baking, in a small saucepan over low heat, combine the butter and the hot sauce. Stir together until the butter is melted and mixture is well blended. Remove from heat and set aside.

Once chicken is cooked, place bites in a small bowl. Add hot sauce mixture and stir together. Move to a serving plate and serve with bleu cheese dressing and celery. (If you want to make barbeque bites instead, toss with barbeque sauce instead of hot sauce mixture.)

To make bleu cheese dressing, combine bleu cheese crumbles, mayonnaise, sour cream, green onions, lemon juice and pepper, and stir until combined.

Source: adapted from All Recipes

Ella's White Sugar Cookies

2009-06-18T09:04:00.007-04:00

It is the time of year that Justin and I look forward to each year. (In my best Alice Cooper impression) "School's out for SUMMER!" This is the time that Justin finally gets to relax (in between working on the house and his summer job at the zoo). He works harder than anyone else I know, and I am always so happy when he finally gets a break. (And it doesn't hurt that he has more time to help me around the house, too!)

On the last day of school, I sent Justin in with these sugar cookies as a treat for all the hardworking teachers. I adore this sugar cookie recipe - this is the third time I've made it and I get rave reviews each time.

Ella's White Sugar Cookies

1 cup butter, softened
1 cup powdered sugar
1 egg, beaten
1 1/2 tsp. almond extract
1 tsp. vanilla extract
1 tsp. salt

2 1/2 cups sifted all-purpose flour

Cream butter in the bowl of a stand mixer, fitted with the paddle attachment. Add powdered sugar, and beat until fluffy. Blend in egg, almond extract, vanilla extract, salt and flour. Chill dough until firm (at least 1 hour).

Preheat oven to 375 degrees. On a well-floured surface, roll to 1/4 inch thickness. Cut with cookie cutters, and place on greased cookie sheets. Bake at 375 degrees for 8-10 minutes. (Cookies should not brown.) Move to wire rack to cool completely. Frost as desired.

Source: adapted from Annie's Eats

Arroz Blanco

2009-06-15T12:55:00.003-04:00

Can you tell I've been on a Mexi-kick? Lately, it seems that I am constantly craving fajitas and tacos (not at the same time... usually.) As I said in my Mexicorn post, I usually have trouble coming up with sides for Mexican dishes. I feel like I can finally put that concern to rest after making Arroz Blanco (Mexican White Rice). It is a simple recipe, but is very versatile and imparts great flavor on otherwise bland rice. Feel free to add other veggies to this dish to bring out a new flavor.

Arroz Blanco (Mexican White Rice)

1 cup long grain white rice
1 garlic clove, crushed
1/3 red bell pepper
4 green onions
1 Tbsp. olive oil
1 Tbsp. butter or margarine
1 cup water
1 cup chicken broth
1/4 tsp. salt

Heat oil and butter in skillet over medium heat, and stir in the white rice. Stir until the grains are evenly coated and continue to cook over medium heat for about 5 minutes. Add the onions, crushed garlic, and red bell pepper. Continue cooking until just before they turn golden, about 6-8 minutes.

Add water, chicken broth and salt, and bring to a boil. Reduce to low heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed. (Do not lift lid during this time - this will make the rice gummy.)

Set rice aside and keep covered for 10 minutes. Chop cooked onions and red pepper and toss with rice. Serve immediately.

Source: adapted from Masa Assassin

Homemade Pasta Noodles

2009-06-10T12:40:00.010-04:00

Nothing says Italy like good food, and nothing says Italian food like pasta. So after I made homemade sauce and meatballs, I knew I had to take the plunge and try my hand at pasta making. I was afraid to attempt it on my own, so I called Mrs. Walk and said, "Let's have a pasta party!" She and I made the pasta together while our husbands ~~played pool and drank beer~~ patiently waited for dinner.

I know many of you readers (at least those who haven't attempted this) won't believe me, but we were actually surprised at how easy it was! It is definitely time consuming, but the pasta maker does most of the work for you - you just need to get in a good rhythm. And honestly, no store-bought pasta can compare to the flavor and texture of homemade noodles. We ate them with my homemade sauce, but I ate leftovers with just olive oil and garlic, and they were still superb. Even if you don't have a pasta maker, you too can make noodles at home. Just have a good rolling pin handy. :-) We already have plans to have another pasta party, but we want to make a day of it so we can freeze some for later use. (You can refrigerate the noodles for up to 3 days or freeze up to 1 month.)

Homemade Pasta Noodles
serves 4

2 cups all-purpose flour

4 large eggs
Olive oil
Fresh basil, chopped

Mound flour in center of a large work surface or large bowl. Make a well in the middle and crack eggs into the well. Using a fork, beat the eggs and slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass, adding flour as needed to handle.

In the bowl of a stand mixer fitted with the dough hook, knead dough on low speed until dough is smooth and elastic, about 10 minutes. Wrap dough in plastic wrap, and let rest for 30 minutes at room temperature before using.

Divide dough into 4 pieces; keep 3 pieces covered with a slightly damp kitchen towel. Before handling the dough, dust your hands, the machine and any accessories with flour and lightly flour your work surface. Flatten dough to a shape somewhat narrower than pasta machine opening and feed through machine's widest setting (7 on my machine). As pasta emerges, gently support it with your palm and guide it onto the work surface. Fold dough in thirds, and roll out again, using flour as necessary. Repeat process until dough emerges in smooth and supple, about 8-10 times.

Now it's time to thin the dough. Dust pasta lightly with flour to prevent sticking, if necessary. Roll dough progressively through the thinner settings, without folding, 2 times per setting, until you have reached your desired thickness. (We did ours to 4.) If pasta sheet becomes too long to work with easily, cut it into 2 pieces. Allow pasta to rest for 10 minutes before cutting.

Line a baking sheet with parchment paper and lightly dust with flour. Feed the pasta sheets through the cutting attachment, and lay flat on baking sheet. Repeat with remaining pasta sheets. If not cooking immediately, tightly cover with plastic wrap and put in the refrigerator.

Bring a pot of salted water to a roaring boil. Add the pasta, and cook for 2-5 minutes, or until the pasta is al dente. Drain the pasta and toss with olive oil and fresh basil. Enjoy!

Source: adapted from Martha Stewart Living, April 2000

Mexicorn

2009-06-08T10:32:00.004-04:00

I always seem to have trouble coming up with sides for Mexican food. I love my stand-by Mexican Rice, but lately I have been looking for something different. This is a perfect Mexican veggie side dish, and you probably have all the ingredients at home. We loved this, and will definitely make this along side tacos and fajitas.

Mexicorn

2 Tbsp. olive oil
2 cups fresh or frozen corn kernels
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
2 green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
Pinch of cumin
Juice of 1/2 a lime
3 Tbsp. fresh cilantro, chopped (optional)

Heat olive oil in a large skilled over medium heat. Add everything except the cilantro, if using. Cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes. Remove from heat and toss with cilantro.

Source: adapted from Vintage Victuals

Raspberry Buttermilk Cake

2009-06-05T09:37:00.004-04:00

As soon as I saw this cake pop up in my google reader, I knew I had to try it. It took next to no time to put together, and it was so incredible. It was light and fluffy and had just the right amount of raspberries. Definitely put this on your "must try" list! (This cake is incredibly thin, so I don't think it would sufficiently fill more than 6 people. Then again, we are "cake people" so it may just be us. :-) )

Raspberry Buttermilk Cake

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk*
1 cup fresh raspberries (about 5 oz)
1-1 1/2 Tbsp. powdered sugar

*I never buy buttermilk for recipes. Instead, I add 1 Tbsp. of white vinegar to 1 cup whole milk and let sit for 5-10 minutes. For this recipe, just take 1/2 cup of that mixture.

Preheat oven to 400°F with rack in the middle of your oven. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup granulated sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes. Then, beat in vanilla and zest, if using. Add egg and beat well.

On low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top. (If you place the raspberries face down, they will disappear in the batter. If you place them face up, they will stay empty, like cups. Both were equally delicious!)

Bake for 20-25 minutes, or until cake is golden and a wooden pick inserted into center. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and sprinkle with powdered sugar. Serve with a scoop of vanilla bean ice-cream.

Source: adapted from Smitten Kitchen, originally from Gourmet Magazine

Tomato and Basil Pasta Salad

2009-06-03T09:06:00.004-04:00

This is another recipe I made for the housewarming party we had last month, but unfortunately I didn't get to try any of it at our party! I made it again to accompany the lemon-basil grilled chicken and it has now become my fall-back dinner side dish. I have never been a huge pasta salad fan, but this one really changed my mind; anything with cheese and garlic-infused oil gets my vote! I will definitely keep this pasta salad in our rotation.

Tomato and Basil Pasta Salad

1lb. uncooked pasta (I used penne rigate)
1/2 cup extra virgin olive oil
5 cloves garlic, minced
3/4 cup shredded mozzarella
3/4 cup shredded Parmesan, divided
Kosher salt and freshly ground pepper, to taste
3-4 vine-ripened tomatoes, seeded and chopped
1/4 cup pine nuts, lightly toasted and chopped (I omitted this)
Handful of fresh basil leaves, cut into thin strips

Cook pasta in salted boiling water according to package direction until just past al dente. Drain well. Transfer to a serving bowl. While the pasta is cooking, heat the olive oil in a small saucepan over medium heat. Saute' the garlic until sizzling and golden, stirring frequently (a few minutes). Be careful not to burn the garlic. Pour the garlic and oil over the warm pasta and toss well. Add the mozzarella cheese, half of the Parmesan and salt and pepper, to taste. Mix well and let the noodles cool slightly. Just before serving, top the noodles with the chopped tomatoes, basil, toasted pine nuts (if using) and remaining Parmesan cheese. Serve room temperature.

Source: adapted from Annie's Eats

Lemon-Basil Grilled Chicken

2009-06-01T12:38:00.004-04:00

I think everything tastes better on the grill. Burgers, chicken, potatoes, veggies, bread... the list goes on and on. When I saw this recipe for lemon basil chicken on the grill, I knew I had to try it right away. This chicken was no disappointment - in fact it was absolutely amazing. The lemon flavor was present, but not overpowering and it went beautifully with the hint of basil. This is definitely one recipe we will be using all through the grilling season. (It doesn't hurt that it is very easy to throw together.) Please try this; it will be a disservice to your Weber (and taste buds) if you don't.

Lemon-Basil Grilled Chicken

2-4 chicken breasts (depending on size)
1/4 cup lemon juice
1/4 cup fresh basil, chopped
3 Tbsp. grated Parmesan
2 Tbsp. vegetable oil
1/2 tsp. garlic powder
Dash of salt and pepper

Mix all ingredients together and let marinate for 30 minutes to 1 hour. Heat grill to medium heat. Grill chicken until tender and completely cooked through.

Source: adapted from Loves to Eat

Pastor Ryan's Herb Bread

2009-05-29T09:00:00.003-04:00

This bread definitely doesn't look like the picture in the recipe on PW's blog. I was a little nervous when I took the lid off my cast iron pot, but my fears quickly vanished when I got a whiff as I sliced into it. This bread was extremely easy to make and was the perfect accompaniment to an Italian dinner. I like this recipe because you can throw in whatever herbs you have on hand. Next time, I won't cut so far into it so it can "bloom," but otherwise it tasted wonderful and was very easy to make.

Pastor Ryan's Herb Bread

4 cups bread flour
1 cup warm water
4 oz. melted butter with chopped herbs of choice (I used thyme)
2 tsp. salt
1 tsp. active yeast
Olive oil
Kosher salt

Pour water into the bowl of a stand mixer fitted with the paddle attachment. Sprinkle yeast over water, and let stand until frothy. Combine all ingredients, with the exception of the kosher salt and olive oil, and mix on low until ingredients have formed a dough. Switch to the dough hook, and knead on low speed for about 10 minutes, or until you can successfully achieve a windowpane through the dough. (This where you can pull off a small chunk of the dough and stretch it gently to see if it's somewhat translucent. If you can do this without tearing, it's ready.)

Once this elasticity has been achieved, let the dough sit out with plastic wrap over it for 1-4 hours to double in size. After it has gotten bigger, it should be kneaded for a minute or two so that the yeast can redistribute.

Preheat oven to 450 degrees and place heavy cast iron lidded pot in oven. Cut a large "X" into the surface of the bread dough so it can bloom. Carefully tip bread into hot pot and coat the rounded dough with olive oil and a tablespoon or two of kosher salt.

Bake for 30 minutes with the lid on, then remove the lid and bake for another 15-30 minutes, until browned as desired. (My bread was finished after the first 30 minutes, so adjust cook time as necessary.) The bread can get brown on the bottom if it’s too close to the heating element; if that happens, just slice it off with a sharp knife.

Source: adapted from The Pioneer Woman Cooks

Fresh Mango Bread

2009-05-28T08:57:00.002-04:00

Many of you don't know this but when I was in college, I managed a Jamba Juice, serving millions of smoothies. (That may sound like an exaggeration, but I did it for 2 1/2 years. On a busy day, I would probably serve at least 100 an hour... multiply that by 8 hours a day, divided by the people on staff, then add the wind speed and rainfall... well you get the idea.) When this bread was baking, the aroma brought me back to the days of juicing oranges and scooping ice cream. To this day, my friends still call me and say, "What is in a Banana-Berry again?" Or, "How can I make a Caribbean Punch at home?" Well, I'm not posting the Mango-A-Go-Go recipe, but if that's your drink - keep reading. Mango Bread is the perfect summer treat with fresh mangoes and plenty of spice. Give this one a try!

Fresh Mango Bread

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup (packed) light brown sugar (I used dark)
3 large eggs
3/4 flavorless oil (I used Canola)
2 cups diced mango
Grated zest of 1/2 lime

Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8 1/2 x 4 1/2 inch loaf pan. Dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

In the bowl of a stand mixer, whisk (by hand) together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in.

In a large bowl, whisk together the eggs and oil and pour over the dry ingredients. Using the paddle attachment, mix ingredients together on medium speed, until blended. Fold in the mangoes and lime zest. (The batter will be very thick.) Scrape the batter into loaf pan, and smooth the top with a rubber spatula.

Bake the bread for 1 hour 30 minutes, or until golden brown and a thin knife inserted in the center comes out clean. (If the bread looks like it is getting too brown as it bakes, cover it loosely with a foil tent. I did this at 45 minutes.) Transfer the pan to a rack for cool for 5 minutes before running a knife around the sides of the pan and unmolding. Remove from pan, and cool to room temperature.

Source: adapted from Baking with the Boys originally from Dorie Greenspan

Cheddar Ale Spread

2009-05-26T13:33:00.003-04:00

I have learned that Justin's fraternity brothers will pretty much eat anything that has beer in it (e.g. Guinness Cupcakes). When I saw this recipe, I knew I had to make it the next time they were coming over. The verdict? A hit! They all really enjoyed it, and even ate up all the fresh veggies I had out. (I guess that's how you get frat boys to eat healthy - add beer!) I loved this recipe because I could do my favorite thing - make it ahead of time. This keeps for up to four days in your fridge, so whip this up tonight for a get together on Friday.

Cheddar Ale Spread

8 oz. cream cheese, softened
2 tsp. Dijon mustard
2 1/2 cups shredded sharp cheddar cheese
2 Tbsp. heavy cream
1/4 tsp. salt
1/4 cup beer (anything but a light beer)
2 tsp. dried parsley

Combine the cream cheese, mustard, cheddar cheese, cream and salt in a food processor or blender. (If you are using a blender, make sure the cream cheese is very soft and stir by hand before blending.) Process for 30 seconds, add the beer, and continue processing until very smooth. Stir in the parsley by hand until just dispersed.

This can be refrigerated for up to 4 days. (Just make sure to take it out an hour before serving.)

Source: adapted from Cooking This and That

Pico de Gallo

2009-05-22T11:11:00.002-04:00

This recipe was a lot more time consuming than I had hoped, but was well worth it. This makes a TON of pico de gallo. I was able to keep refilling the bowl throughout the night and even have some leftover for quesadillas the next day. Next time, I will definitely make this a day in advance, but who doesn't like something you can make ahead of time?

Pico de Gallo

10-12 vine-ripened tomatoes
1 small vidalia or other sweet onion, diced finely
1 good sized jalapeno
1/4 cup fresh cilantro, minced
juice of 1 large lime
1 Tbsp. olive oil
1 generous pinch salt
1 dash ground black pepper

Wash tomatoes, then halve and scoop out to discard seeds and innards. Slice tomato halves into thin strips and finely dice; place in large bowl. Halve jalapeno and scoop out to discard membrane and seeds. (Leave some in if you want it really hot!) Slice into thin strips and mince, then add to bowl with tomatoes. Add remaining ingredients, salt and peppering only to taste.

Source: adapted from Good Things Catered

Chocolate Chip Cookie Dough Brownies

2009-05-20T09:40:00.006-04:00

Hello, readers! I know it's been a while since my last post, but I am back, armed with several recipes from our Housewarming party last weekend. Obviously, I'm going to start with the best part - dessert!

I feel I should warn you upfront - this recipe is not waistline-friendly. And I'm completely okay with that. Are you? Okay, I'm glad to hear that. This recipe can be made either with brownie and cookie mixes, or from scratch. I have done both, and it just depends on how much time you have to make these. (I have listed my scratch recipe, but you can use any fudgy-brownie and chocolate chip cookie recipe mix - just prepare as the package directs, then follow the rest of the recipe.) Regardless, you absolutely must make these, then pour yourself a big glass of milk and eat 10 of them on the couch, while watching reruns of Sex and the City on TBS. Not that I did that or anything...

Chocolate Chip Cookie Dough Brownies

For the brownie part:
4oz. unsweetened baking chocolate, broken into pieces
3/4 cup butter
2 cups sugar
3 eggs
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour

Preheat oven to 350 degrees. Place chocolate and butter in large microwave-safe bowl. Microwave until chocolate is melted and mixture is smooth when stirred, then place in the bowl of a stand mixer. Add sugar and beat until well blended, occasionally scraping the sides of the bowl. Add eggs and vanilla and mix well. Add flour and continue mixing until well blended. Pour mixture into a greased 13x9 pan.

For the cookie part:
1 cup plus 2 Tbsp. all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup plus 2 Tbsp. granulated sugar
1/4 cup plus 2 Tbsp. packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
1 cup semi-sweet chocolate morsels

Whisk together flour, baking soda and salt in small bowl and set aside. Beat butter, sugar, brown sugar and vanilla extract in the bowl of a large mixer, until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Fold in morsels by hand. Drop by rounded tablespoons into brownie batter. You'll want to press the dough down lightly.

Bake for 35-40 minutes. Let cool in the pan for at least 1 hour.

For the ganache:
1 1/2 cups semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp. butter

In a small saucepan, heat cream and butter until just before the boiling stage. Pour over the chocolate morsels. Let stand for about 20 seconds, then stir until smooth. Pour over the brownies, and smooth to cover completely. Let set before cutting. (This takes a crazy long time, but make sure to wait before cutting into them. I usually let them sit overnight, then cut them in the morning.) Cut into small pieces and enjoy!

Source: Cookies adapted from Nestle, brownies from Hershey's, ganache and recipe adapted from Bakerella.

No-Knead Bread

2009-05-12T08:54:00.004-04:00

Remember when I said my soft garlic knots were a great choice for those nervous about experimenting with yeast? I was wrong. THIS is a great choice for those nervous about experimenting with yeast. You literally can not mess this up - and you don't even have to spend time kneading the bread. All you need to do is make it in advance so it has a ton of time to rise. And that's the hardest part! You only need to spend about five minutes - total - of work on this bread. It doesn't hurt that it's absolutely fantastic either. Definitely give this one a try.

No-Knead Bread

3 cups all-purpose flour
1/4 tsp. active yeast
1 1/2 tsp. salt
1 1/2 cups water

Mix ingredients together in a large bowl until combined into a shaggy dough. Cover bowl with plastic wrap and let rest at room temperature for 12 to 18 hours.

Scoop the wet dough, which will be dotted with bubbles, onto a floured work surface. Fold twice, deflating it, and let rest for 15 minutes.

Sprinkle with flour as needed to handle, and shape dough into a saggy bally. Let rest on floured surface, uncovered, for another 1 to 2 hours.

Preheat oven to 450 degrees and place heavy cast iron lidded post in oven. Heat pot for at least 30 minutes.

Carefully tip dough into hot pot. Sprinkle with salt or seeds as desired, place lid on pot, and return to oven. After 30 minutes, uncover pot. Bake for another 15 to 30 minutes, until browned as desired. (My bread was finished after the first 30 minutes, so adjust cook time as necessary.) Cool on rack before slicing.

Source: adapted from the Buffalo News

Mozzarella Stuffed Chicken

2009-05-04T10:51:00.003-04:00

I love cheese on anything and everything - so when I saw some recipes floating around for cheese stuffed chicken I knew to try my own version. This is one of those recipes that I just made up as I went along and it turned out wonderful. This was perfect for a weeknight meal, and I'm sure would be great with different kinds of cheese or other fillings. (Although is anything better than cheese? If so, I have yet to find it.)

Mozzarella Stuffed Chicken

2 pieces boneless, skinless chicken breasts
2 Tbsp. grated Parmesan
3 Tbsp. bread crumbs
1 egg white
3 Tbsp. olive oil
1/4 tsp. Italian seasoning
1/4 tsp. dry oregano
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese

Preheat oven to 425 degrees. Cut each chicken breast (lengthwise) about 3/4 of the way through and stuff mozzarella inside. Close and secure with toothpicks, if needed. Mix breadcrumbs, Parmesan, Italian seasoning, oregano and garlic powder in small bowl. Dip the chicken breasts in the egg white and coat with breadcrumb mixture.

Heat olive oil over medium heat, and cook chicken until it has a brown and crispy appearance, about 2-3 minutes on each side.

Place chicken in a greased pan and cook for 20-25 minutes, or until chicken is cooked through.

Source: Me!

Homemade Spaghetti and Meatballs

2009-05-01T10:55:00.005-04:00

I feel any good Italian cook should be able to make a great spaghetti sauce. I have wanted to try for some time, but was concerned it wouldn't taste good enough for Justin, who is particularly picky about his "red sauce." He may be only 25% Italian, but his taste buds seem to claim otherwise. When I saw this recipe, I decided to go out on a limb and give it a try. When Justin finally went to the stove to give it the official taste test, I held my breath in anticipation of him saying, "Oh. It's... good," which in Justin-speak means, "thanks for cooking, but it's not quite what I was hoping for." After taking a heaping spoonful, he looked at me square in the eye and told me it was the best sauce he has ever had. I was shocked! We had a leftover jar of store-bought sauce in the fridge, and Justin was upset we have to eventually use it, instead of using my homemade sauce. The meatballs were also fantastic; they were the perfect compliment to the sauce. I will definitely be making this over and over again. Next time, I will double the batch so I can jar some in addition to freezing a couple individual batches. Definitely give this one a try!

Homemade Spaghetti and Meatballs

For the sauce:
2 Tbsp. olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 (29 oz.) can tomato puree
1 (29 oz.) can tomato sauce
2 tsp. dried parsley
1 tsp. dried basil
1/2 tsp. dried oregano
2 tsp. salt
2 Tbsp. sugar
1/2 cup of water
1 bay leaf (optional)

For the meatballs:
1 lb. ground beef or ground turkey
1/2 cup bread crumbs, divided
1/4 cup milk
1 egg, lightly beaten
1 tsp. dried parsley
1/2 cup grated Romano cheese
1 clove garlic, minced
1/4 tsp. garlic powder
1/4 tsp. salt

To make the sauce, heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion to the pot and saute' until tender, about 5-8 minutes. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the tomato puree, tomato sauce, parsley, basil, oregano, salt, sugar and water. Bring to a boil, then lower the heat to a simmer. Add bay leaf and let simmer with tilted lid for at least 2 hours.

To make the meatballs, in a medium mixing bowl, combine 1/4 cup of the bread crumbs with the milk. Let the bread crumbs soak for 10 minutes. Add the remaining ingredients to the bowl and mix thoroughly. Form the mixture into meatballs (I was able to make 20). Add the meatballs to the simmering sauce about 45 minutes before the sauce will be finished cooking. Let simmer with tilted lid for 45 minutes.

Remove bay leaf from sauce and discard, then remove meatballs with a slotted spoon. Using an immersion blender, blend sauce until smooth. If you don't have an immersion blender, scoop out 2 cups of the sauce and carefully blend in your traditional blender. Add meatballs back to sauce. Serve over freshly cooked pasta, with shredded Parmesan and fresh basil, if desired.

Source: adapted from Annie's Eats, originally Brown Eyed Baker

Baked Chicken Taquitos

2009-04-28T11:03:00.005-04:00

I have been thinking of stopping at Baja Fresh for at least a week to dine on some chicken taquitos. The problem is, they only provide three small ones. That's just not enough! Personally, I think 3 taquitos are more suitable as a side item. Maybe I will write a letter.

After not being able to get over knowing I wouldn't be satisfied, I decided to give them a try myself. And you know what? They were so simple! It was great for a weeknight meal and just what my taste buds wanted. Even better, they are baked instead of fried.

Baked Chicken Taquitos
yields 24 taquitos

2 chicken breasts, uncooked
1 small onion, chopped
2 Tbsp. olive oil, divided
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 Tbsp. cumin
1 tsp. dried oregano

24 corn tortillas
Shredded Mexican-blend cheese (optional)
Cooking spray

Preheat oven to 425 degrees. Heat 1 Tbsp. olive oil in skillet, over medium heat. Combine seasonings and rub onto meat thoroughly. Cook chicken in heated oil until browned and cooked through. Once cooled, shred chicken breasts with a fork and set aside. Heat remaining 1 Tbsp. olive oil and add chopped onion. Saute' until onions are tender, about 5-8 minutes. Mix with shredded chicken.

Coat a baking sheet with cooking spray. Wrap corn tortillas in damp paper towels, and microwave for 1-2 minutes to soften, then lay out on a work surface. If adding cheese, add a thin layer to each tortilla. (Putting it under the meat will help prevent it from leaking out when it bakes.) Place several tablespoons of chicken and onions on each tortilla and roll tightly. Place seam side down on coated baking sheet, using a toothpick if necessary. Once all taquitos are rolled and on baking sheet, spray each of them with cooking spray.

Bake for 6 minutes then turn over and cook for an additional 5-6 minutes, or until crispy and golden brown. Serve with salsa, sour cream and fresh guacamole.

Source: inspired by For the Love of Cooking

Mini Lemon-Poppy Seed Muffins

2009-04-27T11:17:00.005-04:00

When I was growing up, I absolutely loved poppy-seed muffins. As time went on, we fell apart from one another. Luckily, the muffins and I recently had a reunion, and are once again buddy-buddy.

This recipe had everything I wanted in a lemon-poppy seed muffin. And they are even mini! (How could you possibly not like something so cute?) This recipe yielded 24 mini muffins, and we have been enjoying them for breakfast and mid-morning snacks for a week now. It's almost time for another batch!

Mini Lemon-Poppy Seed Muffins

yields 24 mini muffins

2 cups all-purpose flour

1 tsp. baking powder
1/4 tsp. baking soda

1/2 tsp. kosher salt
1/2 cup low fat milk
1/2 cup low fat plain yogurt
2 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs

1/4 cup poppy seeds

Preheat oven to 350 degrees. Grease mini muffin pans or line with paper liners.

In a medium bowl, whisk flour, baking powder, salt and baking soda, and set aside. In a small bowl, whisk milk, yogurt and lemon juice in a small bowl to blend. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy. Beat in the sugar and lemon zest until blended. Add eggs one at a time, beating well after each addition, occasionally scraping down the sides of the bowl. Beat until light and fluffy. Beat in dry ingredients, alternating with the yogurt mixture, beginning and ending with the flour mixture. Mix until just blended. Fold in poppy seeds.

Spoon batter into prepared muffin cups by general tablespoonfuls. Bake muffins for 17-20 minutes, or until tested inserted comes out clean. Cool in pans for 5 minutes, then move to wire rack to cool completely.

Source: adapted from Bon Appetit, May 2009

Easy Cheesy Macaroni and Cheese

2009-04-22T13:01:00.004-04:00

(As said in Joey's voice) "Pasta? Good. Milk? Good. Cheese? GOOD." Macaroni and Cheese is the ultimate comfort food. What could be better than cheese and pasta together? I don't think anything more perfect exists. (Besides oreo ice cream sandwiches of course.) To this day, when I have a sore throat, the only thing that makes me feel better is hot macaroni and cheese. And it is such a versatile dish - you can throw in veggies, meat, bread crumbs; you can add some hot sauce and seasoning to give it a kick; or you can just leave its cheesy goodness plain and simple. (Am I obsessing too much?)

I prefer a simple macaroni and cheese, and this recipe definitely fits the bill. I have been using it for a couple years and my 12 year old sister-in-law requests it every time she comes to visit. If you are looking for an all-American, super simple mac and cheese recipe, definitely read on friend... read on.

Easy Cheesy Macaroni and Cheese

1 lb. elbow macaroni
3 cups Colby longhorn cheese
3 cups New York sharp cheddar cheese
1/4 cup butter
1/2 cup milk (I use 1 or 2%)

Preheat oven to 350 degrees. Bring a pot of slightly salted water to a boil. Cook macaroni for 10 minutes, then drain. Run cold water over the noodles to cool. (This will prevent the noodles from melting the cheese before going into the oven.)

Meanwhile, cut cheese into 4 wedges each. Shred cheese, alternating between Colby and cheddar.

In a 9x13 baking dish, use half the pasta to make a layer of noodles, then cover with half the cheese. Repeat, using the rest of the pasta and cheese. (If you are making this ahead of time, this is the time to cover and put it in the refrigerator until you are ready to put it in the oven.)

Divide the butter into 4 pieces. On the top layer, place one piece of butter in each quadrant. Pour milk over the top very lightly and evenly.

Bake macaroni and cheese uncovered for 1 hour. Let stand for 5-10 minutes before serving.

Lasagna Rolls - Part 2

2009-04-20T09:31:00.004-04:00

As promised, I am finally blogging about my shrimp lasagna rolls! I usually make a ground beef/ground turkey lasagna, so I was so happy to try a different base in these rolls. I added quite a bit of seasoning to the shrimp when I cooked them, and it really added some kick. I will definitely be adding these to our rotation. (If you didn't see my earlier post, check out my prosciutto and spinach lasagna rolls.)

Shrimp Lasagna Rolls

6 lasagna noodles
1 1/2 Tbsp. olive oil
3/4 lb. shrimp, peeled and deveined
Salt and pepper
2 cloves garlic, minced
1 (15 oz.) container ricotta cheese
1/4 cup grated Parmesan
1 egg, lightly beaten
1/2 tsp. Italian seasoning (plus more for seasoning shrimp)
Pinch of nutmeg
1 3/4 cups marinara sauce, divided
Shredded mozzarella cheese, for topping

Preheat the oven to 350 degrees. Bring a large pot of salted water to a roaring boil. Boil the noodles until just tender, but still firm to bite, about 8 minutes. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Meanwhile, heat the oil in a large skillet over medium heat. Add the shrimp to the skillet, and generously season with salt, pepper and Italian seasoning. Add the garlic to the pan and saute' shrimp, stirring often, until cooked, about 4 minutes. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 1 cup ricotta cheese, the Parmesan, egg, Italian seasoning, salt and pepper to taste, and the nutmeg. Stir to combine.

In another bowl, combine 1 1/2 cups marinara sauce with the remaining ricotta cheese. Stir until smooth.

In an 8x8 baking dish, spread the remaining 1/4 cup marinara sauce to cover the bottom. Lay lasagna noodles on a work surface. Divide the shrimp mixture evenly between the noodles and spread over the full length of each. Starting at one end, roll each noodle like a jelly roll. (Make sure not to squeeze or the filling will come out the sides.) Lay the filled lasagna noodles seam side down (without touching) in the baking dish. Spoon the creamy marinara sauce over the top and add shredded mozzarella.

Cover tightly with foil. (If you are making these ahead of time, you can put them in the refrigerator until you are ready to cook.) Bake until heated through(about 20 minutes). Raise the oven temperature to 450 degrees, uncover lasagna rolls, and bake until cheese on top starts to brown, about 15 minutes longer. Let stand for 10 minutes. Serve with additional marinara sauce.

Source: adapted from Annie's Eats originally from Everyday Pasta by Giada De Laurentiis.

Lemon-Raspberry-Cupcakes

2009-04-19T09:44:00.005-04:00

I know I have been promising to blog about my shrimp lasagna rolls, but wouldn't you much rather skip to dessert? I know I would. :-) I promise I will post lasagna rolls - part 2 tomorrow. But for now, let's talk about sweets!

I knew I wanted to make my chocolate sandwich cookies for Easter, so I searched for a light, fruity cake recipe to compliment them. When I saw this recipe for cupcakes, I knew they would be even cuter (not to mention yummy). The raspberry preserves were the perfect compliment to the sweet lemon flavor. (I used Meyer lemons for a less tart taste.) These were gobbled up so fast, I was glad I decided to make the full recipe instead of cutting it in half. You could easily use a different fruit for the filling and frosting, depending on your tastes. Give these a try!

Lemon-Raspberry Cupcakes
yields 24 cupcakes

Cupcakes:
2 sticks unsalted butter, room temperature
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 cups granulated sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk (I used whole milk and lemon juice instead)
zest and juice of 2 Meyer lemons

Filling:
Raspberry preserves

Frosting:
2 sticks unsalted butter, room temperature
3 cups powdered sugar
3 Tbsp. raspberry preserves
24 raspberries

Wash and drain raspberries. Allow to dry on a paper towel. (This will prevent excess liquid dripping onto the frosting.)

Preheat the oven to 350 degrees. Mix together the flour, baking powder, baking soda and salt in a large bowl. Set aside.

In a large mixer fitted with the paddle attachment, or with a hand mixer, beat the butter on medium speed until light and fluffy. Continue beating and gradually add sugar until fluffy, about 3 minutes.

Gradually drizzle in the eggs, and beat in between additions, occasionally scraping down the sides of the bowl. Beat until batter is no longer slick.

Alternate adding the flour mixture and buttermilk on low speed, starting and ending with the flour mixture. Beat in the lemon juice and lemon zest.

Divide batter between 24 cupcake liners, and bake for 18-20 minutes, until inserted toothpick comes out clean. Transfer to wire rack and let cool completely.

To fill the cupcakes, cut a small cone out of each cupcake using a small paring knife. Fill with 1 tsp. raspberry preserves and replace each cone. (You may need to cut a small part of the cone off so it sits evenly.)

To prepare the frosting, in a large mixer fitted with the paddle attachment, or using a hand mixer, beat the butter on medium speed until fluffy. Gradually add powdered sugar until frosting consistency. Add preserves and continue to beat until a pinkish hue and raspberry flavor is achieved. Pipe onto cupcakes as desired. (Smoothing with a knife will not work as well with the cone.) Put a raspberry in the center of each cupcake.

Source: adapted from Things Alauna Makes originally Martha Stewart

Cranberry and Toasted Almond Spinach Salad

2009-04-15T08:12:00.003-04:00

Can we just take a minute to admire my adorable polka-dot accent plates?

Okay that's enough. (They were a wedding gift and this was the first time I was able to use them!) I have made this salad several times and it always gets rave reviews. My mother-in-law said it's the best salad she has ever eaten - and that says a lot considering she eats quite a bit of salad! Once again, this can be made a couple hours ahead of time to save time right before the meal. I love this dressing because it's so light and has a perfect flavor for spring. Give it a try - it's too easy not to try!

Cranberry and Toasted Almond Spinach Salad

1 Tbsp. butter
3/4 cup almonds, blanched and slivered
2 bags fresh baby spinach
1 cup dried cranberries
1 Tbsp. poppy seeds
1/2 cup white granulated sugar
2 tsp. minced onion
1/4 tsp. paprika
1/4 cup white wine vinegar
1/4 cup apple cider vinegar
1/2 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the cranberries and almonds.

In a medium bowl, whisk together the poppy seeds, sugar, onion, paprika, white wine vinegar, apple cider vinegar and vegetable oil. Toss with spinach just before serving. (This will create more dressing than needed for salad.)

Source: All Recipes UK

Sun-Dried Tomato and Goat Cheese Biscuit Puffs

2009-04-14T08:52:00.007-04:00

I was perusing different Web sites in an attempt to find an appetizer for Easter that I could make myself (as opposed to buying something pre-made), but make at least a day ahead of time. I love biscuits, so when I saw this recipe on the Pillsbury site, I was sold. I made these the day before Easter and stuck them in the freezer. When it was time to cook them, I just added a little time to the recipe and they came out perfect. (Except I should have pushed the dough down a touch more so they were more attractive, but that's only aesthetics.) Everybody thought they were fantastic, including Justin, who isn't normally a big appetizer kind of guy. He requested that I make these everyday for the rest of his life. I could be wrong, but I think that means he liked them? Next time I think I will try to use homemade biscuit dough, but this was great to make quickly and ahead of time!

Sun-Dried Tomato and Goat Cheese Biscuit Puffs

1 can Pillsbury Golden Layers Refrigerated Buttermilk Biscuits (I used Butter Tastin')
1/2 cup mayonnaise
1/2 cup crumbled goat cheese
1/4 cup drained oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. Italian seasoning
1 Tbsp. grated Parmesan

Separate dough into 10 biscuits. Cut each biscuit evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.

In small bowl, mix mayonnaise, goat cheese, sun-dried tomatoes, onion powder and Italian seasoning. Spoon 1 1/2 - 2 tsp. mayonnaise mixture into each dough lined cup. Sprinkle each with Parmesan cheese.

Cover muffin tin with plastic wrap then aluminum foil, then put in the freezer until ready to bake.

Once ready to bake, uncover (do not thaw) and bake at 375 degrees for 16 minutes, or until golden brown. Loosen puffs with a knife and immediately remove from muffin tin (be careful, they will be extremely hot) and let cool on wire rack for 5 minutes before serving.

Source: adapted from Pillsbury

PS. I entered this into the Tasty Tools contest. This month features muffin pans! Check it out on Joelen's Blog.

Happy Easter!

2009-04-12T12:54:00.011-04:00

Happy Easter, dear readers! Justin and I hosted dinner at our house last night, and it couldn't have been more successful. Justin's parents, grandparents, sister, and Justin and I enjoyed an evening of fine food, good conversation and of course too much dessert. This week I will share my Easter recipes, but for now, I will leave you with a few pictures and our menu:

Goat Cheese and Sun-Dried Tomato Biscuit Puffs
Cranberry and Toasted Almond Spinach Salad
Prosciutto and Spinach Lasagna Rolls
Shrimp Lasagna Rolls
Soft Garlic Knots
Lemon-Raspberry Cupcakes
Chocolate Sandwich Cookies

Lasagna Rolls - Part 1

2009-04-06T08:53:00.004-04:00

Justin and I are hosting Easter at our house for the second year in a row. I don't like ham, so it's always a challenge to decide what food to serve. I prefer something I can cook either in the oven or the crock pot, because I don't like to be chained to the stove while everyone is eating appetizers and salad. I also need to be able to make it ahead of time, so we are free to do what we want during the day. (Last year, I didn't get dinner on the table until 8:00 pm, because we didn't get home until 6:00 from sightseeing around Baltimore. I was a little stressed that evening, so I think the easiest thing to do is just prepare everything early so I can just pop it in the oven.)

I've seen recipes for lasagna rolls floating around, but haven't had the time to try them. I came across them again the other day and thought Easter would be a great opportunity. (The individual servings make them perfect for company.) I tried them last night (because I never try out anything new on company, especially the in-laws), and they were perfect! Justin said they were delicious, and they were much easier to prepare than regular lasagna. I prepared the rolls in the morning (lasagna rolls, sauce, everything) and put them in the refrigerator. When we started getting hungry, I just put them right in the oven and thirty minutes later, dinner was on the table. Justin even said he liked these more than regular lasagna, which is a huge compliment! I wasn't sure what type of lasagna rolls I should make, so I made two completely different kinds (which worked out well because Justin ate these, and I ate the other batch I made). We couldn't decide which to make, so I am going to make both for Easter. Here is the recipe for the first rolls I made. (I will post the second one later in the week.)

Prosciutto and Spinach Lasagna Rolls

For the bechamel sauce:

2 Tbsp. unsalted butter

4 tsp. all-purpose flour

1 1/4 cups whole milk

1/4 tsp. salt

1/8 tsp. ground black pepper

Pinch ground nutmeg

For the lasagna rolls:

12 uncooked lasagna noodles

3 1/2 cups (28 oz.) ricotta cheese

1 1/4 cups fresh spinach, chopped (washed and dried)
3 oz. thinly sliced prosciutto, chopped
1 cup plus 2 Tbsp. grated Parmesan

2 large eggs, beaten

3/4 tsp. salt, plus more for salting water
1/2 tsp. ground black pepper
1 cup marinara sauce
1 cup shredded mozzarella

To make the bechamel sauce:

Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. (Make sure not to burn the butter.) Whisk in the milk and increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper and nutmeg into the sauce. Set aside.

To make the lasagna rolls:

Preheat the oven to 350 degrees. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, eggs, salt and pepper in a medium bowl until well combined.

Bring a large pot of salted water to a roaring boil. Boil the noodles until just tender, but still firm to bite, about 8 minutes. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13x9 glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. (You may need to reheat it if the consistency has changed.) Lay out 4 lasagna noodles on a work surface. Spread 3-4 Tbsp. of the ricotta mixture over each noodle. Starting at one end, roll each noodle like a jelly roll. (Make sure not to squeeze or the filling will come out the sides.) Lay the filled lasagna noodles seam side down (without touching) atop the bechamel sauce in the baking dish. Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup of marinara sauce over the lasagna noodles. Sprinkle the mozzarella and remaining 2 Tbsp. Parmesan over the rolls. Cover tightly with foil. (If you are making these ahead of time, you can put them in the refrigerator until you are ready to cook.) Bake until heated through and sauce bubbles (about 20 minutes). Raise the oven temperature to 450 degrees, uncover lasagna rolls, and bake until cheese on top starts to brown, about 15 minutes longer. Let stand for 10 minutes. Serve with additional marinara sauce.

Source: adapted from Giada De Laurentiis

Salsa Chicken and Black Bean Soup

2009-04-02T08:22:00.003-04:00

I made this meal for the first time at our New Year's Eve party and it was a huge hit. This has become a great weeknight meal, because it takes just a little time to prepare, and it cooks for a very long time. I am out of the house for ten hours, so this meal is done right when I walk in the door. It doesn't get any better than that - except that it is also delicious! (The cooking time will depend a lot on how hard your water is and your altitude, so I recommend giving yourself a lot of time to cook it.)

Salsa Chicken and Black Bean Soup

1 lb. frozen chicken breasts
1 cup dried black beans
4 cups chicken broth
2 tsp. garlic powder
1 green pepper, chopped
1 small onion, chopped
1 cup frozen corn
1 jar prepared salsa (16 oz.)
1 1/2 tsp. cumin
1 tsp. black pepper
1 tsp. salt
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional toppings)

You will need at least a 4 qt. crock pot to make this soup. The night before, put the dry beans in a bowl and add the garlic powder. Fill the bowl with boiling water (make sure the beans are covered by at least 2 inches of water) and let stand overnight.

In the morning, drain the water and rinse the beans. Add to the crock pot and spread evenly. Pour in the chicken and add the broth and salsa. Put in the corn, green pepper and onion, and add the spices. Stir, but don't disturb the beans. (Let them stay at the bottom of the pot, closest to the heating element.)

Cover and cook on low for 10-11 hours. At this point, taste the beans and make sure they are soft. If not, put the crock pot on high, and cook for an additional hour. (Mine cooked for 10 1/2 hours on low.)

If you would like to thicken the broth (I did this), use your immersible blender to blend some of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into your crock pot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices. (If you plan to freeze this soup, do not add the sour cream to the part you are freezing. That will help it to freeze better.)

Source: adapted from the Crock Pot Lady

Irish Car Bomb Cupcakes

2009-04-01T10:14:00.003-04:00

Justin and I went to a house warming party this past weekend, so I decided to bake another batch of my Guinness Cupcakes. Instead of using a cream cheese frosting, I decided to use a butter cream frosting with a touch of Bailey's and lo and behold, this cupcake got even more alcoholic. They were a hit at the party, so I think I will use this frosting next St. Patty's day.

Irish Car Bomb Cupcakes

24 Guinness Cupcakes (find the recipe here)

4 cups confectioners sugar

16 Tbsp. butter (hey I never said it was low cal)

3 Tbsp. Bailey's Irish Cream (you could substitute milk or heavy cream)

Whip the butter in a bowl for several minutes, until light and fluffy. Slowly add the sugar a few tablespoons at a time, making sure to remove any clumps. Once combined, drizzle in the Bailey's, and whip until combined. If this has made the frosting too thin, spoon in another tablespoon or two of powdered sugar. Frost cupcakes as desired.

Source: Sugar Plum Musings

Mexican Rice

2009-04-01T08:49:00.005-04:00

I have been trying to make this along side chicken fajitas for three straight weeks now. Something has come up every time, and it just kept getting pushed back to the next week. I'm grateful I was finally able to make this meal! The rice was very easy to make and wasn't mushy like other rice recipes I have tried. Next time, I think I will add a little more cumin (I only used 1 tsp.) and maybe some chili pepper. This is a great weeknight side!

Mexican Rice

1 cup rice
2 cups chicken broth
1 Tbsp. butter or margarine
1/4 tsp. salt
1 Tbsp. olive oil
1/2 small onion, diced
4 cloves garlic, minced
1/4 cup tomato paste
1 Tbsp. lime juice
1/2 cup cilantro (I omitted because I didn't have any in the house)
1 Tsp. - 1 Tbsp. cumin (adjust to your tastes)
Salt and Pepper, to taste

Add rice, chicken broth, butter and 1/4 tsp. salt to stock pot. Bring rice to a boil over high heat, stir once, and cover. Simmer on low for 20 minutes, then remove from heat and keep covered for 5-10 minutes longer. (Don't remove the lid during cooking; this makes the rice gummy.)

Meanwhile, in a skillet, heat olive oil over medium heat, and saute onions for 10 minutes, or until just about brown. Add garlic to the pan, and cook for one minute. Stir in tomato paste and cumin, and cook for one more minute.

Mix in cooked rice, lime juice and cilantro, and season to taste.

Source: adapted from Home Sick Texan