cook. eat. repeat?

Beef and Broccoli

2011-02-26T07:00:00.001-06:00

I have a serious thing for broccoli. This serious thing makes it tough for me to eat any type of Chinese or Asian or Japanese or Thai food that doesn't contain broccoli.

For a long time, we made a beef and broccoli recipe from the back of a soup can. The flavor was great, but the meat always turned out really tough - almost inedible.

Enter a beef and broccoli recipe from Steamy Kitchen.

Beef and Broccoli
Taken from Steamy Kitchen

Makes 3 generous servings (or 4 normal-sized servings)
Takes less than 30 minutes to make

3/4 lb flank steak, sliced thinly across the grain

3/4 lb broccoli florets, blanced

2 Tbsp high-heat cooking oil

2 cloves garlic, very finely minced

1 tsp cornstarch, dissolved in 1 tablespoon water

For the beef marinade
2 tsp soy sauce
2 tsp Chinese rice wine (or dry sherry)
1 tsp cornstarch
1/4 tsp freshly ground black pepper

For the sauce
2 Tbsp oyster sauce
1 tsp Chinese rice wine (or dry sherry)
1 Tbsp soy sauce
1/4 C chicken broth

Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

Prepare the sauce: Stir together the sauce ingredients in a small bowl.

Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli, and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

My Notes:
This is totally delicious - totally delicious. Resist the temptation to double to sauce. It is necessary.

Florentine Shells

2011-02-25T07:00:00.002-06:00

This dish is a long-time favorite; I have been making it since I was in college. It's delicious, so easy, and makes great left-overs.

Spinach Stuffed Shells
Taken from Pampered Chef

Makes 6 servings
Prep time: 40 minutes
Total time: 1 hour, 25 minutes

24 jumbo pasta shells
1 container (15 oz) part skim Ricotta
1 package frozen, chopped spinach (thawed, drained, and squeezed dry)
2 C shredded Italian cheese blend
3/4 C half and half (divided)
1 garlic clove, pressed
1/2 tsp dried basil
1/4 C Parmesan cheese
1/2 tsp dried oregano
1/8 tsp salt
28 oz jar spaghetti sauce

Preheat oven to 350, cook pasta according to directions, drain, then drizzle with olive oil to keep shells from sticking together.

Mix ricotta, spinach, 1-1/2 cups of Italian cheese, 1/4 cup of Parmesan, and 1/4 cup of half and half. Stir in garlic and seasonings. Mix well.

In another bowl whisk the rest of spaghetti sauce with remaining half and half. Pour some of sauce mix on bottom of cooking pan. Fill each shell with ricotta mixture (one scoop) I usually use my cookie dropper. Arrange filled shells in baking pan. Top with remaining spaghetti sauce.

Cover with foil, bake for 40 minutes. Remove foil, top dish with remaining 1/2 cup of Italian cheese. Bake uncovered an additional 5 min. Let cool for 10 min. before serving.

My Notes:
I have been making this since I was in college. I love it, and it's one of my favorite things to make when I have a vegetarian (or two) over for dinner.

Spicy Maple Popcorn

2011-02-23T07:00:00.000-06:00

Brad and I made this spicy caramel popcorn awhile ago. I still think about it. This recipe reminded me of its strangely delicious mix of sweet and spicy and salty.

Taken from Cooking Light, December 2010 Available Online
Prep time: 20 minutes
Makes 6 servings (1 C each)

1 Tbsp canola oil
1/4 C unpopped popcorn kernels (about 6 cups popped)
1/4 C dry-roasted cashews
1/3 C sugar
1/3 C maple syrup
1 Tbsp butter
1/2 tsp salt
1/4 tsp ground red pepper

Heat canola oil in a medium heavy saucepan over medium-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside.

Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 2 minutes, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Stir in cashews.

Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; cool 1 minute.

Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mixture out onto prepared jelly-roll pan. Cool 3 minutes.

My Notes:
This was totally delicious. I at some right away and snacked on what was left the rest of the week. It actually kept really well in a plastic bag.

Greek-Style Shrimp

2011-02-21T07:00:00.000-06:00

Shrimp - yum. Feta - yum. Tomatoes - yum.

from Cook's Illustrated, September / October 2010
Makes 4 to 6 servings
Prep and Cook Time: Less than 30 minutes

1-1/2 lb shrimp, peeled and deveined, tails removed
4 Tbsp extra-virgin olive oil
3 Tbsp vodka
3/8 tsp anise seed
5 medium cloves garlic, minced (about 5 tsp)
1 tsp grated lemon zest
Salt and pepper, to taste
3/4 C diced onion
1/2 C chopped red bell pepper
1/2 C chopped green bell pepper
1/2 tsp red pepper flakes
1 can (28 oz) diced tomatoes, drained, 1/3 C juice reserved
1/4 C dry white wine
2 Tbsp fresh parsley, coarsely chopped
6 oz feta, crumbled (about 1-1/2 C)
2 Tbsp fresh dill, chopped

Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.

Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.

Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill.

Serve immediately.

My Notes:
This wasn't as delicious as I expected it to be. It wasn't bad; it just wasn't great. Maybe I will try it again, though.

Salad Dressing: Greek

2011-01-23T07:00:00.000-06:00

Okay. Seven days of salad dressing is way too much salad - especially considering I'm a girl who doesn't even really like salad.

I'm finishing this marathon of salad with a long-time favorite around our house: Greek Salad.

taken from Healthy Cooking (formerly Light and Tasty), March 2001 (p. 21)
Available online
Makes 12 servings
Prep time: about 20 minutes

SALAD:
8 C torn romaine
3 medium tomatoes, cut into wedges
1 medium cucumber, peeled, halved and sliced
1/2 C medium green pepper, thinly sliced
1/2 medium red onion, cut into rings
1/2 C sliced ripe olives
1/2 C crumbled feta cheese

LEMON DRESSING:
1/4 C olive oil
2 Tbsp lemon juice
2 tsp Dijon mustard
2 garlic cloves, minced
1/2 tsp sugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp dried thyme
1/8 tsp pepper

In a salad bowl, combine the first seven ingredients.

Whisk the dressing ingredients.

Pour over salad and toss to coat.

Serve immediately.

My Notes:

Like I said earlier, this has been a favorite around our house for a long time - almost 10 years judging from when the recipe was first published.

Salad Dressing: Garden Cafe

2011-01-22T07:00:00.000-06:00

Another salad dressing recipe.

Don't worry, though. I still don't love salad.

Taken from emiller on Tasty Kitchen
Prep time: Less than 10 minutes
Chilling time: 1 or more hours
Makes 12 servings

2/3 Tbsp fresh lemon juice
1 C red wine vinegar
1 1/4 tsp salt
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp ground black pepper
1 tsp sugar
1 clove garlic, minced
3 C corn oil

Combine all ingredients and mix well. Store in the refrigerator.

My Notes:
This wasn't one of my favorite salad dressing experiments. It didn't have enough flavor for me, and it didn't stick to the lettuce very well. Maybe I will try it again with a different kind of oil and more wine vinegar.

Salad Dressing: Sun Dried Tomato

2011-01-21T07:00:00.000-06:00

Sun dried tomatoes are something I have only learned to love recently, and I had some left-over from making a risotto. That's why I picked this dressing - can't let good sun dried tomatoes go to waste.

Taken from Kaitlin on Tasty Kitchen
Makes 10 servings
Prep time: 10 minutes
Chilling time: 1 hour (or more)

7 pieces sun dried tomatoes, packed in oil
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tsp sugar
1/2 C extra virgin olive oil
1/4 C red wine vinegar
2/3 C sour cream
1/4 C Parmesan cheese, freshly grated

Process sun dried tomatoes, garlic, oregano, salt, pepper, and sugar in a food processor until combined. While running, add olive oil and red wine vinegar. Stop processor and add sour cream. Process until smooth and add Parmesan cheese. Process for 30 more seconds. Best if chilled overnight.

Serve on a salad of romaine, artichoke hearts, black olives, roasted red pepper, red onion slices and grated Parmesan cheese.

My Notes:
This was really, really good! We will make it again.

Salad Dressing: Creamy Garlic Dressing

2011-01-20T07:00:00.002-06:00

Another creamy salad dressing. Selected because I was looking for something that had the consistency of Ranch dressing with a unique flavor.

Makes 2 1/2 C dressing
Takes less than 5 minutes to make
Taken from Allrecipes

2 Tbsp tamari sauce
1 Tbsp balsamic vinegar
1 Tbsp honey
3 cloves garlic, minced
1 C sour cream
1 C mayonnaise
2 Tbsp barbeque sauce
1 tsp Dijon mustard
2 Tbsp garlic powder
Black pepper, to taste

Whisk together the tamari, vinegar, and honey until the honey has dissolved, then whisk in the garlic, sour cream, mayonnaise, barbeque sauce, mustard, garlic powder, and black pepper until smooth.

Cover and refrigerate 2 to 3 hours before using.

Use within a few days.

My Notes:
This was actually really good. It seemed strange to add barbecue sauce to salad dressing, but the end result was fun.

Salad Dressing: Green Goddess

2011-01-19T07:00:00.000-06:00

Another salad dressing. I picked this one because it seemed like a really flavorful alternative to Ranch (Brad's salad dressing of choice).

Taken from Ina Garten
Prep time: 10 minutes (plus overnight refrigeration)
Makes 6 servings

1 C mayonnaise
1 C scallions (green and white parts), chopped
1 C fresh basil leaves, chopped
1/4 C freshly squeezed lemon juice (about 2 lemons)
2 tsp chopped garlic (about 2 cloves)
2 tsp anchovy paste
2 tsp salt
1 tsp freshly ground black pepper
1 C sour cream

The recipe suggests that this is enough to cover three heads of Bibb lettuce.

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended.

If not using immediately, refrigerate the dressing.

My Notes:
I really liked this. It had tons of flavor. It was, however, really thick. I think it would be perfect with fat free sour cream and low fat mayo.

Salad Dressing: Caesar

2011-01-18T07:00:00.000-06:00

Caesar Salad is something I have learned to love only recently. It's something about the saltiness of the dressing and the cheese and the texture of the croutons that I really love. I do always add tomatoes to mine, though. Just lettuce and croutons isn't enough for me.

Taken from Cook's Illustrated, January 2011

Serves 4 to 6

Notes about ingredients:

1/4 C Egg Beaters can be substituted for the egg yolks

Grate garlic cloves on a rasp-style grater to create paste

Ingredients for Croutons

5 Tbsp extra virgin olive oil

1/2 tsp garlic paste (made from 1 medium clove)

1/2 – 3/4 loaf ciabatta, cut into 3/4” cubes (about 5 C)

1/4 water

1/4 tsp salt

2 Tbsp finely grated Parmesan cheese

Ingredients for Salad

3/4 tsp garlic paste (made from 1 large clove)

2 – 3 Tbsp juice from 1 – 2 lemons

1/2 tsp Worcestershire sauce

1 Tbsp anchovy paste

2 large egg yolks

5 Tbsp canola oil

5 tsp extra virgin olive oil

1 1/2 oz finely grate Parmesan cheese (about 3/4 C)

Ground black pepper, to taste

2 – 3 romaine hearts (sliced, rinsed, and dried well), about 8 to 9 lightly pressed cups

Directions for the Croutons

Combine 1 tablespoon oil and garlic paste in small bowl; set aside.

Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water.

Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.

Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside.

Directions for the Salad

Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.

Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.

Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.

My Notes:
This was really great! We had it for dinner with some bread and big bowls of soup. It is something that I will definitely make again.

Salad Dressing: Orange Salad Dressing

2011-01-17T07:00:00.000-06:00

I have been all about making my own salad dressing lately. I just haven't been too crazy about the amount of stuff (preservations especially) that go into a bottle of salad dressing, and I'm not all that thrilled about paying lots of money for organic salad dressing. So, I have been making my own salad dressing.

Don't get the wrong - I definitely did not make a New Years resolution to eat healthier.

I have just been making my own salad dressing.

And, I have been hoarding the posts with salad dressing in them. I will post them throughout this week starting today with a recipe from Pioneer Woman. I'm calling it "Orange Salad Dressing" not because there is actually anything orange flavored in it but because it is orange colored.

Taken from Pioneer Woman
Prep time: 5 minutes (plus refrigeration overnight)
12 servings

3/4 C olive oil
Juice of 2 lemons
4 Tbsp grated Parmesan cheese
1/4 tsp salt, more to taste
Ground black pepper, to taste
1/4 tsp sugar
Paprika, a dash
1 clove garlic, peeled and left whole

Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on a green salad. Also works well on pasta salad.

My Notes:
This was super easy to make and kept well in the refrigerator. It was flavorful and not too oily. I will make this again.

Spaghetti with Pecorino Romano and Black Pepper (Cacio E Pepe)

2011-01-14T07:00:00.003-06:00

Em and I had this dish at Davanti Enoteca way back in October. (It is pretty similar to the pasta with lemon I posted earlier in the week.) I never would have guessed that pasta, olive oil, cheese, and pepper could taste so good, and I have been trying to recreate it at home every since. The recipe below is the closest I have gotten.

Taken from Cook’s Illustrated, January 2010

Serves 4 to 6.

4 oz finely grated Pecorino Romano cheese (about 2 C)

2 oz coarsely grated Pecorino Romano cheese (about 1 C)

1 lb spaghetti

Salt

2 Tbsp heavy cream

2 tsp extra-virgin olive oil

1 1/2 tsp finely grated black pepper

Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 1/2 tsp salt; cook, stirring frequently, until al dente. Reserve 1 1/2 C cooking water. Drain pasta.

Slowly whisk 1 C reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper.

Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining 1/2 C reserved pasta water.

Serve, passing coarsely grated Pecorino separately.

My Notes:

The quality of ingredients seems to make a difference with this dish (I have made it a few times). The best cheese, olive oil, and pasta are a must! And, about the cheese. . . it really is important that the portion that gets melted in the pasta water is finely grated. The sauce will not be smooth without finely grated cheese. You could substitute half-and-half for the cream if the dish is too rich for you; it wasn’t too rich for me. Finally, be careful with the salt. The cheese is really salty and the pasta water is really salty. I didn’t need any salt besides that.

I tried another recipe for Cacio e Pepe. The recipe above had a lot more flavor and much better texture. I think it was because of the cooking water. Do not adjust the amount of water in the recipe; the thickness of the cooking water is essential to the taste of the sauce. Also, don’t forget to leave a few minutes for the pasta to rest. This was really important to the sauce, too.

Spaghetti with Lemon and Olive Oil (al Limone)

2011-01-12T07:00:00.002-06:00

I ate at an incredible restaurant in Chicago way back on October. Em and I shared Cacio e Pepi. It was amazing. This recipe reminded me of that in many ways - simple ingredients to make a flavorful sauce. It takes less than 20 minutes to make and is an amazing side dish or a super-simple main course (if you have a husband who will just eat pasta and no meat for dinner).

Taken from Cook’s Illustrated, January 2011

Serves 2 to 3

1 1/2 tsp salt

1/2 lb pasta

1/8 C extra virgin olive oil, plus more for serving

1/2 medium shallot, minced (about 1 1/2 Tbsp)

1/8 C heavy cream

1 tsp finely grated zest and 1/8 C juice (from about 2 lemons)

1/2 oz finely grated Parmesan cheese (about 1/4 C), plus more for serving

Ground black pepper, to taste

1 Tbsp fresh basil leaves, shredded

Bring 4 quarts water to a boil in a large Dutch oven over high heat. Add salt and pasta to boiling water; cook, stirring frequently, unal al dente. Reserve 1 C cooking water, drain pasta and set aside.

Heat 1 1/2 Tbsp oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/4 tsp salt; cook until shallot is softened, about 2 minutes. Whisk 3/4 C reserve pasta cooking water and cream into pot; bring to a simmer and cook for 2 minutes.

Remove pot from heat, return pasta, and stir until coated. Stir in remaining 1 1/2 Tbsp oil, lemon zest, lemon juice, cheese, and 1/4 tsp pepper.

Cover and let pasta stand for 2 minutes, tossing frequently and adjusting consistently with remaining 1/4 C reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste.

Serve, drizzling individual portions with oil and sprinkling with cheese.

My Notes:

This was so good! It was super simple to make and was a great side dish. We had it with chicken saltimbocca. My only complaint was that it was really salty. Next time, I would add far less salt to the cooking water and would not add any salt at other points in the recipe.

We ate this with chicken saltimbocca. The flavors really complimented each other.

Chicken Saltimbocca

2011-01-10T07:00:00.000-06:00

I had chicken saltimbocca one time at my favorite local Italian restaurant. I thought of that meal when selecting and making this recipe. Their recipe includes some spinach, prosciutto, and a layer of melted fontina. Mine just had prosciutto. It was delicious, though.

Taken from Cook’s Illustrated, March 2008

Serves 4

Prep and Cook Time: about 30 minutes

1/2 C flour (unbleached, all-purpose)

1 tsp ground black pepper

8 thin-cut boneless, skinless chicken cutlets (about 2 pounds)

1 Tbsp minced fresh safe leaves, plus 8 large leaves (optional)

8 thin slices prosciutto, cut to match chicken (about 3 oz)

4 Tbsp olive oil

1 1/4 C dry vermouth or white wine

2 tsp juice from 1 lemon

4 tbsp unsalted butter, cut into 4 pieces and chilled

1 Tbsp minced fresh parsley leaves

Salt, to taste

Adjust oven rack to middle position and heat oven to 200 degrees. Line rimmed baking sheet with foil and set wire rack inside.

Combine flour and pepper in shallow dish.

Pat cutlets dry with paper towels. Dredge chicken in flour, shaking off any excess. Sprinkle cutlets with minced sage. Place 1 prosciutto slice on top of each cutlets, pressing lightly to adhere; set aside.

Heat 2 Tbsp oil in 12-inch skillet over medium-high heat until beginning to shimmer. Add sage leaves and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Use slotted spoon to remove sage; place on paper towel; reserve.

Add half of cutlets to pan, prosciutto-side down and cook until light golden brown; 2 to 3 minuts. Flip and cook on other side until light golden brown, about 2 minutes more.

Transfer to wire rack set on baking sheet and keep warm in oven.

Repeat with remaining 2 Tbsp oil and cutlets, then transfer to oven to keep warm while preparing sauce.

Pour off any excess fat from skillet. Stir in vermouth or wine, scraping up any brown bits, and simmer until reduced to about 1/3 C, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 Tbsp at a time. Off heat, stir in parsley and season with salt and pepper.

Remove chicken from oven and place on platter. Spoon sauce over cutlets and garnish with a sage leaf before serving.

Notes:

Chicken cutlets should be about 5 to 6 inches long. If the tip is too thin, trim the cutlet to make the thickness uniform. You can make your own cutlets by slicing and pounding an 8-ounce chicken breast.

Whole sage leaves (fried as part of the initial steps in the recipe) are only part of the presentation. This step can easily be skipped.

It is also important that the prosciutto is very thinly sliced, not shaved. Slices that are too thick will not stick to the chicken.

This was a great dinner! Despite the many steps, it was actually a relatively easy dish to prepare. I would go a little lighter on the salt next time, though. The prosciutto seems to add more than enough. I might also experiment with adding a slice of cheese - maybe on top of the prosciutto. I could slap it on while the chicken is still in the pan and melt it in the oven.

TX Chicken (A Favorite)

2011-01-08T10:32:00.001-06:00

This recipe is a Sunday favorite around our house. I will say that the amount of prep and long baking time do not make it a great weeknight meal.

Prep time: about 20 minutes
Cook time: about 60 minutes

Adapted from Allrecipes.com

Makes 4 servings

4 boneless, skinless chicken breast halves, butterflied
2 Roma tomatoes, sliced
4 jalapeno peppers, chopped
1 (1 oz) package dry Ranch-style dressing mix
2 C shredded Colby-Monterey Jack cheese
1 can (4.25 oz) chopped black olives
8 slices bacon

Preheat oven to 350 degrees F.

Lay chicken breasts out flat and sprinkle with Ranch-style dressing mix. Sprinkle a bit of cheese onto each half of each breast. Place two tomato slices and a chopped jalapeno into each one, and spinkle more cheese over the tomoato and pepper. Fold each piece of chicken over, and wrap with two slices of bacon. Secure with toothpicks. Place wrapped chicken into a baking disha nd cover with aluminium foil.

Bake for 1 hour in the preheated oven, or until he chicken is no longer pink, and the juices run clear.

My Notes:
I can never get the bacon to get crispy, and I don't like bacon that isn't crispy. So, I make Brad peel off the bacon and take out all the toothpicks before I eat this.

Beef and Vegetable Soup

2011-01-04T21:33:00.000-06:00

My mom makes amazing beef vegetable soup. It cooks for hours and hours and involves soup bones and dumplings and tons of work. I was looking for the same taste without the time commitment when I came across this recipe.

Adapted from Cook's Illustrated

Prep and Cook Time: about 60 minutes
Makes 6 servings

1 lb sirloin tip steak, trimmed of fat and cut into 1/2" pieces
2 Tbsp soy sauce
1 tsp vegetable oil
1 lb mushrooms, quartered
1 lrg onion, chopped (about 1 1/2 C)
2 Tbsp tomato paste
1 clove garlic, minced (about 1 tsp)
1/2 C red wine
4 C beef broth (low sodium)
1 3/4 C chicken broth (low sodium)
4 medium carrots, cut int 1/2" pieces (about 2 C)
2 medium ribs celery, cut into 1/2" pices (about 3/4 C)
1 C frozen peas, thawed
1 C frozen corn, thawed
about 1 C home style extra-wide egg noodles, uncooked
3 bay leaves
1 Tbsp unflavored gelatin (powdered)
1/2 C cold water
2 tsp dried parsley leaves

Combine beef and soy sauce in medium bowl; set aside for 15 minutes.

Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on the pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.

Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.

Add beef broth, chicken broth, carrots, celery, peas, corn, bay leaf, noodles, and browned mushrooms and onion; bring to a boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.

When soup is finished, turn off heat. Remove bay leaves. Add gelatin mixture and stir until completely dissolved, Stir in parsley, adjust seasoning with salt and pepper, and serve.

My Notes:
This was delicious! We actually had it for dinner with a salad and some bread. It would also be great with potatoes in place of the noodles. The directions suggest 10 oz of red-skinned potatoes cut into 1/2" pieces (2 C) to be added during the last 15 minutes of cooking. Frozen green beans would also be a nice addition in place of the peas.

Gingerbread Bread

2010-12-12T16:52:00.000-06:00

Bake-a-palooza is just around the corner, but some things - like holiday baking - just can't wait.

Today's snow storm provided the perfect excuse to stay inside and bake.

Taken from The Secret Recipe Blog
Makes three mini loaves or a 9 x 9 pan

BREAD
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/2 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 teaspoon baking soda

FROSTING
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar

Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan or three small loaf pans

In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt. Set aside.

In a large bowl, cream butter and sugar until fluffy. Stir in orange extract. Mix baking soda into applesauce and stir into creamed butter mixture.

Add flour mixture. Mix until smooth.

Pour batter into prepared loaf pan (s).

Bake the 9 x 9 pan at 350 degrees F for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean. Bake the three small loaf pans at 350 degrees for 35 minutes.

FROSTING:
Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.
Once the cake has cooled, evenly spread the frosting on top. Decorate with chopped candied orange peel or candied ginger .

My Notes:
Delicious! I was originally thinking this would make a great holiday gift. I'm not so sure about that, though, because of the frosting. I guess I will just have to eat them all.

Pumpkin Cupcakes with Maple Frosting

2010-11-26T10:46:00.000-06:00

Because I could go on and on with pumpkin recipes.
Because I didn't refill my plate yesterday and only ate two servings of dessert.
Because I'm just not ready to part with pumpkin.

Pumpkin Cupcakes with Maple Cream Cheese Frosting
Taken from the completely brilliant Ina Garten

Makes 10 cupcakes
Prep time: 10 minutes
Bake time: 25 minutes

1 C all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 extra-large eggs, at room temperature
1 C canned pumpkin purée (8 ounces), not pie filling
1/2 C granulated sugar
1/2 C light brown sugar, lightly packed
1/2 C vegetable oil
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Preheat the oven to 350 degrees. Line a muffin pan with 10 paper liners.

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 oz cream cheese, at room temperature
3 Tbsp unsalted butter, at room temperature
1/4 tsp Maple Flavor
1/2 tsp pure vanilla extract
2 C sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

And, a few pictures of my very helpful cupcake co-bakers.

My Notes:
Seriously delicious. The only problem? The recipe only made 10 cupcakes.

Pumpkin Pancakes

2010-11-24T09:00:00.000-06:00

These were our Halloween morning breakfast - enjoyed by Em, Justin, Miri, and me.

And, friends. Do not forget to buy the ingredients for the honey nutmeg butter. Believe me. You do not want to miss this part.

Pumpkin Pancakes
taken from Big Girls, Small Kitchen

1 C flour

1 Tbsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

2 Tbsp brown sugar

1/3 C pumpkin puree

1 egg

1 C milk

1/2 tsp vanilla

2 Tbsp butter, melted and cooled
about 1/2 C mini chocolate chips

Combine the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar in a medium bowl.

In a separate small bowl, combine the pumpkin and the egg and whisk to combine. Add the milk, vanilla, and cooled melted butter, and whisk again to make a smooth mixture.

Pour the wet ingredients over the dry ingredients and fold until they are only just combined--a few lumps remaining are fine.

Heat a cast iron skillet or frying pan over medium-low heat for 3 minutes. Pour about 1/4 C of batter on a griddle per pancake. Sprinkle chocolate chips (to your heart's desire) in the raw batter. Cook until golden brown (about 2 - 3 minute), flip and continue cooking (about an additioanl 2 -3 minutes).

Remove to a plate and serve immediately with Honey-Nutmeg Butter and maple syrup.

Honey-Nutmeg Butter

Taken from Big Girls, Small Kitchen

Makes 1/2 cup

Ingredients

1 stick butter, softened

2 Tbsp honey

1/4 tsp nutmeg

pinch of cinnamon

pinch of salt (if using unsalted butter)

Cream the butter with the honey, nutmeg, and cinnamon until slightly fluffy and even. Scrape into a small bowl and refrigerate until about 30 minutes before you're ready to use. Then, let it soften slightly.

My Notes:
Again - do not skip the honey nutmeg butter.

Pumpkin Tiramisu

2010-11-23T19:45:00.000-06:00

Pumpkin. Yum. Tiramisu. Yum.
Why in the world would I not make this recipe?

Pumpkin-Chocolate Tiramisu
from Everyday Food, November 2010 (p. 118)

Servings: 8
Active Prep Time: 30 minutes
Chilling Time: minimum of 3 hours

1 C mascarpone cheese
1 1/4 C heavy cream, cold
3/4 C powdered sugar
5 Tbsp amaretto (such as Disaronno
1 can (15 oz) pumpkin puree
2 oz semisweet chocolate, roughly chopped
1 Tbsp unsweetedn cocoa powder (plus 1 1/2 tsp for dusting)
27 to 30 ladyfingers (from a 14.2 oz package)
1/4 tsp ground cinnamon, for dusting

Whisk mascarpone until smooth. Add 1 C cream, powdreed sugar, and 2 Tbsp amaretto; whisk until soft peaks form (about 5 minutes). Fold in pumpkin puree until co mpletely incorporated.

Combine chocolate and 1/4 C cream. Microwave in short increments (about 20 seconds each), stirring each time, until chocolate is just melted. Stir mixture until smooth.

Transfer one-third of the pumpkin mixture to another bowl and fold in chocolate mixture until combined.

In another bowl, whisk 1 Tbsp cocoa into 1/3 C hot water; add 3 Tbsp amaretto.

Cover bottom on 8" square baking dish with ladyfingers. Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add anotherl ayer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpin mixture.

Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, dust with 1 1/2 tsp cocoa powder and 1/4 tsp cinnamon.

My Notes:
First, I tried this recipe out on some of my most discerning taste-testers. Believe me, they have very refined palettes. It passed their high standards. Although, most of Dorothy's serving had to be scrubbed from her hair in the bath tub.

Next time, I would change the cocoa mixture that the ladyfingers are coated with slightly. I would mix only 1 Tbsp cocoa powder with 1/3 C hot coffee (instead of hot water). I was sort of missing the coffee taste that is in traditional tiramisu.

Also, I would add additional chopped semisweet chocolate. Chopped chocolate sandwiched in each layer would have added some much-needed texture.

I am certainly not going to give up my pumpkin cheesecake or pumpkin pie to serve this at Thanksgiving, but I'm glad I tried it and will add it to my list of possible fall desserts in future years.

Pumpkin Granola

2010-11-22T08:00:00.000-06:00

I have only tried to make my own granola one other time. I liked it, so I thought I'd try again with the additional of pumpkin.

Pumpkin Spice Granola

Adapted from Annie's Eats

3 1/2 C rolled oats
2 1/2 C puffed rice cereal
2 tsp pumpkin pie spice
3/4 tsp salt
3/4 C brown sugar
1/2 C pumpkin puree
1/4 C applesauce
1/4 C maple syrup
1 tsp vanilla extract
up to 1 1/2 C chopped nuts
up to 1 C dried fruit
up to 1 C mini chocolate chips

Preheat the oven to 325°. Line a large baking sheet with parchment paper.

In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.

Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes.

Cool on pan or on a fine wire rack.

Break up granola as desired and toss with dried fruit and chocolate chips. Store in an airtight container.

My Notes:

This took forever to bake! Next time, I will spread it between two cookie sheets. I think spreading it out would make it cook far faster.

And, about the puffed rice cereal - I used a Kashi puffed rice cereal. It was a great addition.

And, my dried fruit of choice was cherries. Although, cranberries would work great - if you like that sort of thing.

Pumpkin Week

2010-11-21T08:40:00.003-06:00

With Thanksgiving fast approaching, this seems like the last week that I can legitimately put my love of all things pumpkin out there for the world to see.

So, this week I will share all the pumpkin recipes I've tried in recent weeks.

Oh, how I wish I had made this bit of pumpkin deliciousness. I didn't make it; I did eat it.

Meanwhile, a few pumpkin recipes I tried last fall:

Pumpkin Bourbon Bread

Pumpkin Waffles

Pumpkin Spice Lattes

And, a list of pumpkin recipes I have wanted to try.

ETA: The list of pumpkin recipes from 2010.
Pumpkin Granola
Pumpkin Tiramisu
Pumpkin Pancakes
Pumpkin Cupcakes with Maple Frosting

Mexi-Feast: Tres Leche Cake

2010-11-19T08:00:00.003-06:00

This was the dessert for our Mexi-feast. I couldn't have asked for a better choice.

The other contenders were. . .

Dulce de Leche Cake
Dulce de Leche Cheesecake Bars

Tres Leche Cake

Taken from All Recipes

CAKE

1 1/2 C flour

1 tsp baking powder

1/2 C unsalted butter

1 C white sugar

5 eggs

1/2 tsp vanilla

MILK DRIZZLE

2 C whole milk

1 (14 oz) can sweetened condensed milk

1 (12 fluid oz) can evaporated milk

WHIPPED TOPPING

1 1/2 C heavy whipping cream

1 C sugar

1 tsp vanilla extract

Cocoa powder for dusting

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.

Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork.

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Leave plenty of time for the mixture to absorb, moving it around with a knife as needed.

Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Dust with cocoa powder.

Keep the cake refrigerated.

My Notes:
This was an incredibly moist and sweet cake. The fact that it was cold, though, actually made it feel more refreshing than overwhelming. I would definitely make it again.

Mexi-feast: Side Dishes

2010-11-18T08:00:00.001-06:00

We (Angie and me) struck out on the side dishes for the Mexi-feast in a couple of ways.
1. We didn't take any pictures of them.
2. They weren't very good.

We were searching for one starchy side dish and one vegetable side dish.

The contenders for side dish were. . .
Mexican Cornbread
Jalapeno Cheddar Cornbread
Mexican Rice
Zucchini Oven Fries
Mexican Zucchini
Spicy Mexican Salad (includes Fritos)

And, we ended up with. . .

Mexican Cornbread
Taken from Ezra Pound Cake who took it from The Nashville Cookbook

Serves 8

1 1/2 C self-rising cornmeal
1 C buttermilk
2 eggs
1 Tbsp chopped green bell pepper
1 C cream-style corn
2 Tbsp finely chopped jalapenos
1 1/2 C grated sharp Cheddar cheese
1/2 C cooking oil or bacon drippings (!!!)

Preheat oven to 400 degrees F.

Combine the cornmeal, buttermilk, eggs, bell pepper, corn, and jalapenos.

Heat oil in 8" cast-iron skillet for about 7 minutes.

Pour oil from skillet into batter. Stir lightly, and pour half of the mixture into the hot skillet. Sprinkle half the cheese on the mixture in the skillet, then pour the remaining cornmeal mixture over this. Sprinkle the remaining cheese on top.

Bake for 40 minutes. Serve hot.

My Notes:
This didn't have a lot of flavor and was really oily. I will not make it again.

Mexican Zucchini
Taken from CD Kitchen

Makes 6 servings
Ready in less than 30 minutes

1 lb zucchini
3 Tbsp olive oil
2 ears corn
1 red bell pepper
1 small onion
1 tsp chili powder
1 tsp salt
1 teaspoon pepper

Trim the zucchini and cut it into discs about 1/2" thick. Heat the olive oil in a wide, deep skillet set on medium-high heat. Put the zucchini discs in the skillet and cook them until they become a deep brown. Remove with a slotted spoon to a dish.

While the zucchini cooks, slice the corn off the cob. Remove and discard stem and seeds from red pepper (or a mildly hot chili pepper), and mince the pepper. Mince the onion.

Add the corn, pepper, and onion to the skillet and cook over fairly high heat to soften the onion. Add chili powder, salt, pepper, and zucchini to the skillet. Reduce heat to medium and cook to heat through, about a minute.

My Notes:
This wasn't all that great, either. Maybe it was because corn and zucchini weren't in season when we made it. It was bland and watery.

Mexi-feast: White Chicken Enchiladas

2010-11-17T08:00:00.001-06:00

And, today - the main course of the Mexi-feast.

Here were the contenders for main dish. . .
White Chicken Enchiladas
Benchiladas
Enchiladas Verdes
Sourcream Chicken Enchiladas

In the end it was Pioneer Woman's white chicken enchiladas that won out.

White Chicken Enchiladas
Taken from Pioneer Woman

Prep time: 45 minutes
Cook time: 30 minutes
Servings: 6

2 1/2C cooked, shredded chicken
2 C chicken broth
3 Tbsp canola oil
12 whole corn tortillas
1 whole large onion, diced
3 cans (4 oz each) whole green chilies, diced
1 jalapeno, seeded and finely diced
1 tsp paprika
1/2 C heavy cream
2 Tbsp butter
2 Tbsp flour
1 C sour cream
2 1/2 C Monterey jack cheese, grated
Salt and pepper, to taste

Heat 2 Tbsp canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 Tbsp canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute. Add chicken, half of the green chilies, and 1/2 tsp paprika. Stir together. Add 1/2 C chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 C chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 C grated cheese and stir to melt. Add 1/2 tsp paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes.

My notes:
Delicious! I'm not a huge fan of corn tortillas, though. Next time, I will just use flour tortillas. That will save me a step and a frying pan.

Mexi-feast: Mexican Layer Dip

2010-11-16T08:00:00.000-06:00

The appetizer for the Mexi-feast. . .

Mexican Layer Dip
Taken from Pioneer Woman

Prep time: 15 minutes
Servings: 8

1 can refried beans
Tabasco sauce, to taste
1 small can diced green chilies, undrained
Ground Cumin, to taste
3/4 C grated sharp cheddar cheese
1 C sour cream
1 cup guacamole
3/4 C Monterey jack cheese
1 can black olives, sliced
Green olives, two handfuls, chopped
1 C Pico de gallo
Tortilla chips

Heat the refried beans in a small pan over medium-low heat. Add Tabasco to taste and the can of diced green chilies. Stir well. Next, sprinkle a little bit of ground cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Sprinkle on sharp cheddar. Add sour cream and spread into a single layer, being careful to leave cheese undisturbed.

Spread guacamole over sour cream. Add Monterey jack and chopped olives. Top with pico de gallo.

My Notes:
Future feasts will not involve an appetizer. We get distracted making it and eating it. But, I sure am glad we tried this one. It will make a nice alternative to taco dip at future parties and get-togethers.

Mexi-feast: Introduction Post

2010-11-15T08:00:00.002-06:00

Two girls.

Two sidekicks.
5 recipes.
7 bags of groceries.
1 kitchen.

The ingredients for our (Angie and me) latest feast. It actually happened awhile ago (think September), and I'm just getting to posting the recipes, photos, and reviews now.

~~You missed out big time, but stay tuned for the recipes (and more photos) all this week.~~

UPDATED:
Appetizer: Mexican Layer Dip
Main Course: White Chicken Enchiladas
Side Dishes: Mexican Zucchini and Mexican Cornbread
Dessert: Tres Leches Cake

Baba Ghanoush

2010-11-10T06:00:00.000-06:00

About the only eggplant recipe I am confident I like is eggplant parmesan. I've been looking for other ways to use eggplant. There was the ratatouille and now the baba ghanoush.

Recipe taken from Tasty Kitchen (posted by Ree)

Prep Time: 10 minutes

Cook Time: 30 minutes

Makes 10 servings

3 whole medium eggplants

4 Tbsp Tahini

4 cloves garlic, finely minced

1/4 C lemon juice

3 Tbsp extra virgin olive oil

1/3 C fresh parsley, minced

Prick the surface of each eggplant several times with the tines of a fork.

Under the broiler (set to high), blacken / char the eggplant for 25 minutes. The skin will be shriveled and dark, and the eggplant will be almost fall-apart tender.

Set the eggplants aside to cool slightly.

When cool, peel off the skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Get as much eggplant as you can; it will be a messy process.

Mash eggplant with a fork until it is a smooth texture without being totally pureed.

Add other ingredients, stirring, and tasting before adjusting seasonings or other ingredients.

Serve with pita triangles, baguette slices, chips, or crusty French bread.

My Notes:
This was delicious and very easy to make. I did have a tough time finding the Tahini. It ended up being on the bottom shelf in the organic / health food section. It was about $6 for a large bottle.

Twice Baked Potato

2010-11-08T08:00:00.000-06:00

I'm not all that great at side dishes. I tend to make the same simple things again and again. This happens to be one of those stand-by recipes. What I really like about this recipe is that it is easy enough to make for a quick weeknight dinner but also fancy enough to impress company. I made it for Christmas one year. My dad is still talking about it.

Stuffed Potatoes

from Rachael Ray

4 slices bacon, chopped

2 baking potatoes

1/2 C sour cream

2 green onions, finely chopped

Salt and pepper, to taste

1 C shredded cheddar cheese

Bake potatoes in microwave until soft.

Cook bacon until crisp. Drain and set aside.

Preheat broiler.

Cut potatoes in half lengthwise and scoop inside into bowl. Reserve skins.

Combine potatoes with sour cream, green onions, salt, pepper, cheese, and bacon.

Scoop filling back into skins.

Place under broiler to brown tops.

My Notes:

These freeze really well. I usually make a double batch and stash a few in the freezer.

Candy Bark

2010-11-01T22:24:00.000-05:00

. . . or what to do with your left-over Halloween candy.

In case you are not already in a candy coma or in case you just don't have the energy to make dinner tonight or in case you have lots of extra Halloween candy - I insist you try this.

Halloween Candy Bark
Makes 1 cookie sheet

Original Source: October 2010 Bon Appetit

Prep time: 15 minutes, plus an additional 10 minutes
Cooling time: 30 minutes, plus an additional 30 minutes

1 lb bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
1/4 C up honey roasted peanuts
3 oz yellow, orange, and red peanut M&Ms, coarsely chopped
3 oz good quality white chocolate, finely chopped

Line a baking sheet with non-stick foil.

Place the chopped bittersweet chocolate in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally until the chocolate is completely melted and smooth. Pour the chocolate over the foil and smooth into a thin layer with a spatula.

Evenly sprinkle the melted chocolate with chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms. Press gently to adhere the candy to the melted chocolate. Transfer to the refrigerator and chill for 30 minutes.

Melt the white chocolate, again using the double boiler method, until smooth. Drizzle over the chilled candy bark. Return to the refrigerator and let chill again until the white chocolate is set, 30 minutes more.

Peel the sheet of chocolate away from the foil and break into irregular pieces. Store in an airtight container in the refrigerator until ready to eat for breakfast, lunch, dinner, and every second in between.

My Notes:
Next time, I will use regular chocolate instead of bittersweet.
Next time, I will use peanut butter M&Ms instead of peanut.
Next time, I will buy the honey roasted peanuts instead of the unsalted.
Next time, I might add some crumbled up pretzels.

Granola

2010-10-31T21:51:00.001-05:00

Brad loves to make yogurt, granola, and fruit parfaits for breakfast. Good granola is really expensive and always seems to have some ingredient I don't like the taste of. I was excited to find this recipe. I was even more excited to try it and find out that it was easy to make and tasted great.

The only downfall was the cost of the ingredients. The agave nectar and coconut oil weren't things I had in my pantry. They were hard to find in the store (finally found in the organic food section) and were expensive - $10 total, I think. I did end up with enough agave nectar for a few more batches of granola; there was lots and lots and lots of coconut oil left, too.

Recipe taken from mcoleman at Tasty Kitchen

Prep time: 5 minutes
Cook time: 15 minutes
10 servings

1 C sliced almonds
1/2 C agave nectar
2 Tbsp coconut oil
1 tsp sea salt
1/2 C shredded unsweetened coconut
1 C dried cherries
1/2 C chocolate chips
2 tsp cinnamon
1 tsp vanilla

Heat oven to 350 degrees F.

Toss oats, almonds, agave nectar, coconut oil, and salt in a large bowl. (Do not add dried fruit or chocolate yet.)

Bake for 5 minutes. Pull out of the oven and toss. Put back in the oven and bake for 5 more minutes. Bake until it's just beginning to turn golden but not burned - about 15 minutes total.

Add dried fruit and chocolate chips. Mix and let it cool.

Doesn't it look cute?

Note: Brad and I ate about three-quarters of the batch in a week.

Fancied-Up BLTs

2010-10-13T17:08:00.000-05:00

I am a little notorious for not liking sandwiches; I don't eat lunch meat of any type, really. But, I do love BLTs. Enter Everyday Food, October 2010, p. 49.

Fancied-Up BLTs
(aka Chicken, Avocado, and Bacon Sandwich)

Makes 2 sandwiches

4 slices of bacon
1/3 C shredded chicken, cooked
Salt and pepper, to taste
1 Tbsp mayonnaise
1 clove garlic, minced
4 slices bread, toasted
Lettuce
Tomato slices
1 avocado, sliced

Cook bacon until crisp. Remove bacon from pan and toss shredded chicken in bacon drippings. Season with salt and pepper.

Mix minced garlic into mayonnaise.

Assemble sandwiches. Spread mayonnaise on toasted bread, fill with bacon, chicken, lettuce, tomato, and avocado. Slice. Enjoy.

Sloppy Joes

2010-10-12T18:09:00.000-05:00

Sloppy Joes of my childhood always had crunched potato chips on top. Sloppy Joes of my recent life are always made with ground turkey. I picked this just because I was looking for something different.

Taken from Pioneer Woman Cooks

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

1 Tbsp butter
1 lb ground beef
1/4 whole large onion, diced
1/2 large green bell pepper, diced
3 cloves garlic minced
3/4 C ketchup
1/2 C water
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp red pepper flakes
Worcestershire sauce, to taste
1 Tbsp tomato paste
Salt and ground papper, to taste
Rolls, for serving

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste and Worcestershire. Taste and adjust seasonings as needed.

Spoon meat mixture over the rolls.

My Notes:
These were really delicious and easy to make. They actually tasted really similar to Manwhich.

Amish Bread

2010-10-08T20:40:00.000-05:00

Every now and then a few bags of a strange, creamy liquid will show up in our faculty work room. Each one has a recipe attached to it.

It is starter for Amish Friendship Bread, and I always look forward to its unexpected appearance.

Until I realized I could just make it myself.

Recipe taken from Jules - a woman Brad works with

Makes 2 loaves and 4 starters

Prep Time: less than 5 minutes per day for 10 days

Prep Time: 20 minutes on Day 10

Bake time: 60 minutes on Day 10

Starter
1 C flour
1 C sugar
1 C milk

Day 1: Mix starter ingredients (listed above) together into a quart size zip-lock bag.
Day 2: Mush bag together to mix contents together twice today.
Day 3: Mush bag together to mix contents together twice today.
Day 4: Mush bag together to mix contents together twice today.
Day 5: Mush bag together to mix contents together twice today.

Day 6:

Add 1 C flour, 1 C sugar, and 1 C milk. Seal bag. Let as much air out as possible. Mush thoroughly.

Day 7: Mush bag together and let air out twice today.
Day 8: Mush bag together and let air out twice today.
Day 9: Mush bag together and let air out twice today.

Day 10:

Squeeze contents out of the bag and into a large bowl. Add 1 C flour, 1 C sugar, and 1 C milk. Stir thoroughly. Measure out into 4 zip-loc bags (about 3/4 to 1 C into each bag). Give these bags to friends and family along with the instructions or freeze extra bags and take out to make the recipe below when needed.

Bread

Starter left in bowl

1 C oil

1/2 C milk
3 eggs
1 tsp vanilla
2 C flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 large box (5.4 oz) instant pudding or 2 small boxes
Nuts (optional)

To small amount of starter left in bowl (about 3/4 to 1 C) add the oil, milk, eggs, and vanilla and mix well. Add flour, sugar, baking powder, salt, baking soda, and pudding and mix well. Spray two large loaf pans and sprinkle generously with sugar. Pour batter into the pans and sinrkle tops with sugar. Bake at 325 degree F oven for one hour or until knife comes out clean.

VARIATIONS:
Use pistachio pudding and top with sugar.
Use chocolate pudding and add chocolate chips, sprinkle with sugar.
Use vanilla pudding. Add 1 tsp cinnamon, sprinkle cinnamon and sugar on bottom of pan and on top.
Use lemon pudding and add poppy seeds and spinkle with sugar.
Use butterscotch pudding and add butterscotch chips.

NOTE:

You can use a bundt pan, muffin tins (regular or mini), or mini loaf pans. Baking time will need to be adjusted accordingly.

Short Rib Pasta Sauce

2010-09-28T20:35:00.001-05:00

I love pasta. Sigh. I prefer my pasta with meat sauce. As much as I love any one of my favorite bolognese sauces and as much as I don't mind browning some ground beef and adding it to a jar of sauce, I do get tired of the same thing again and again. That's what attracted me to this recipe. I was looking for something different to pour over my carbs.

Short Rib Pasta Sauce

Taken from Giada de Laurentiis

Makes 4 to 6 servings

Prep time: less than 20 minutes

Cook time: 3 hours

3 Tbsp olive oil

2 oz chopped pancetta or bacon (about 1/2 C)

2 1/2 lb beef short ribs

Salt and pepper, to taste

1/4 C flour

1 medium onion, chopped

1 carrot, chopped

1/2 C fresh parsley leaves, chopped

2 cloves garlic, chopped

1 (14 oz) can tomatoes (whole or diced)

1 Tbsp tomato paste

1/2 tsp dried rosemary leaves

1/2 tsp dried thyme

1/2 tsp dried oregano

3 bay leaves

2 1/2 C beef broth

3/4 C red wine

1 pound fresh pasta (linguine or fettuccine)

4 to 6 tsp shaved bittersweet chocolate

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.

Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.

Using a slotted spoon, remove the pancetta from the pan and set aside.

Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil.

Reduce the heat and simmer, covered, for 1 hour and 15 minutes.

Remove the lid and simmer for another hour and a half, stirring occasionally.

Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot.

Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta.

Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

My Notes:
I made this the first time last fall. It took me forever and a consultation with the butcher to figure out that short ribs were, in fact, beef and not pork. Brad and I both liked it last fall and we liked it again this fall.

Sweet Potato Fries

2010-09-23T08:00:00.000-05:00

I'm always looking for fun side dishes. Knowing how well the roasted sweet potatoes went over, I decided to try another sweet potato recipe.

From Tasty Kitchen

Active prep: 10 minutes
Inactive prep: 1 hour
Baking time: 35 minutes

2 whole large sweet potatoes
3 tsp salt
1 tsp black pepper
Olive oil cooking spray

Cut the sweet potatoes into small fries, about 1/4 of an inch thick. When they are all cut, place them in a bowl with warm water and 2 teaspoons of the kosher salt. Fill the bowl with more water, so that all the fries are covered. Leave them to soak for an hour. The soaking is important because it makes the fries crispy.

Preheat the oven to 425 degrees F.

Spray a baking sheet with olive oil cooking spray and sprinkle about 1/2 teaspoon of the remaining kosher salt and black pepper onto the pan. Drain the water from your bowl of fries and spread them out evenly on the baking sheet. Top with the remaining salt and pepper and spray the fries with a little more cooking spray.

Place them in the oven and bake for about 30-45 minutes, until the fries are crispy and browned. Flip the fries at least once during baking. If the fries are cooked, but not crispy, place them under the broiler for about a minute.

My Notes:
I am, apparently, not very good at baking fries. They always come out a little brown. There is always smoke billowing out of the oven, and the smoke alarm goes off every time. Brad really liked these, though.

Hawaiian Burgers

2010-09-21T20:08:00.000-05:00

It was hot today - like Indian Summer hot. It wasn't sunshiney or bright blue - just hot. A day like today calls for something that tastes like summer.

1 can (20 oz) unsweetened crushed pineapple

1 tsp pepper

1/4 tsp salt

1 1/2 lbs lean ground beef

1/4 C reduced sodium soy sauce

2 Tbsp ketchup

1 Tbsp white vinegar

2 tsp garlic powder

1/4 tsp red pepper flakes

18 miniature whole wheat bungs

Baby spinach leaves

3 center-cut bacon strips, cooks and crumbled

Swiss cheese, 6 slices

Drain pineapple, reserving juice and 1 1/2C pineapple. In a large bowl, combine 3/4 C reserve crushed pineapple, pepper, and salt. Crumble beef over mixture and mix well. Shape into 18 patties; place in two 11 x 7" dishes.

In a small bowl, combine soy sauce, ketchup, vinegar, garlic, pepper flakes, and reserved pineapple juice. Pour half of marinade into each dish; cover and refrigerate for 1 hour, turning once.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill patties, covered, over medium heat for 4 - 5 minutes on each side or until a meat thermometer reads 160 degrees F and juices run clear. Melt small amount of cheese on top of each burger.

Grill buns, uncovered for 1- 2 minutes or until toasted. Serve burgers on buns with spinach, pineapple, and bacon.

My Notes:

These were good, but a lot of work. Next time, I might use the same recipe to make regular burgers. I'm a little hesitant, though, because I'm not sure they would stay together. The addition of the pineapple made the small burgers crumbly; I'm not sure what effect it would have on regular burgers.

Blueberry Muffins

2010-09-18T08:00:00.000-05:00

The meal at a recent book club meeting was breakfast. I was in charge of dessert and wanted to make something that wouldn't need to bake there. That's how I ended up with blueberry muffins.

Blueberries are a little scary this time of year, but I still gave it a try.

Coffee Cake Blueberry Muffins

Taken from Ina Garten

Makes 16 muffins

Prep time: 15 minutes

Cook time: 25 minutes

12 Tbsp (1-1/2 sticks) unsalted butter, at room temperature

1 1/2 C sugar

3 extra-large eggs, at room temperature

1 1/2 tsp vanilla extract

8 oz (about 1 C) sour cream

1/4 C milk

2-1/2 C all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

My Notes:
These were okay. Really? I wanted them to taste more like the Bette Crocker blueberry muffins that come in a box. You know - the ones with the little can of blueberries inside. My main problem was that the blueberries clumped together in the bottom of the muffins.

Chicken Provencal Soup

2010-09-15T08:00:00.002-05:00

Fall = Soup. This recipe from Beth seemed perfect.

Adapted from Chicken Provencal Stoup
by Rachael Ray

Prep time: less than 10 minutes
Cook time: 20 minutes
Makes 4 servings

2 medium carrots, peeled and diced in 1/4"
2 cloves garlic, finely chopped
2 Tbsp olive oil
2 medium zucchinis, halved and sliced
1 medium red bell pepper, seeded and diced in 1/4"
1 medium yellow onion, finely chopped
Salt and pepper
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
1 1/2 lb small red skinned potatoes, cut in thin wedges
1 C dry white wine
1 (14 oz) can diced tomatoes
1 qt + 1C chicken stock
1 lb boneless, skinless chicken breast, diced

GARNISHES
2 Tbsp chopped flat-leaf parsley
1 small jar olive tapenade (4 oz)
Crusty bread

Heat medium soup pot over medium heat. Add olive oil, carrots, garlic, zucchini, pepper, and onion. Season with salt and pepper and sage, rosemary, and thyme. Cook for about 5 minutes.

Add wine to vegetables and reduce for about one minute.

Add tomatoes, potatoes, and stock to the pot. Cover and raise heat to high. Bring to a boil.

Add chicken and simmer 8 to 10 minutes until potatoes are tender and chicken is cooked.

Serve in shallow bowls topped with olive tapenade and parsley. Pass bread around at table.

My Notes:
I channeled my inner Rachael Ray when I made this and gathered all the ingredients first. It was quite the pile; there's lots of stuff in this soup! It tasted great, though. I was thinking that it would end up being more of a stew than a soup. It was definitely a soup, though. It's something I would make again.

Zucchini Slop

2010-09-13T20:22:00.000-05:00

This one-pot side dish is exactly what summer tasted like in my childhood. I have no idea how my mom came up with the recipe or when she started making it. I just know that I love it.

So, I am sharing it with you so you can enjoy the last of the zucchinis and keep a little taste of summer in your fall.

Mama Sue's Zucchini Slop
Makes 4-6 servings
Prep Time: 20 minutes of chopping
Cook time: About 50 minutes

4 medium baking potatoes, peeled and cubed
1 medium onion, diced
3 cloves garlic, minced
4 Tbsp butter (additional butter to taste)
1 green pepper, cored and seeded, roughly diced
1 large or 2 medium zucchini, peeled, quarter, and sliced
Salt and pepper to taste

Place potatoes, onion, garlic, and butter in a large pot. Barely cover with water. Bring to a boil over medium heat and cook until potatoes begin to soften, about 25 to 30 minutes.

Add green pepper and zucchini. Continue cooking over medium heat (uncovered) until all ingredients begin to turn to soften and turn to slop, about 15 to 20 minutes. It is important to stir often.

Also, you might need to add water or milk to reach desired consistency. I prefer a thick consistency, like a stew. Add salt, pepper, and additional butter to taste.

Enjoy.

Index (as of 9/1/10)

2010-09-04T12:42:00.000-05:00

APPETIZERS
Pork and Chive Pot Stickers
BBQ Meatballs
Guacamole
Spicy Caramel Popcorn

BEVERAGES
Pumpkin Spice Lattes

BREAKFAST
Brown Sugar Bacon
Pumpkin Waffles with Maple Walnut Apples
Breakfast Burritos
Overnight Sticky Buns

SOUPS
Leek and Potato Soup
Broccoli Leek Soup
One Pot Chili
Minestrone Soup
Vegetarian Minestrone Soup
Pasta Fagioli Soup
Corn and Chicken Chowder
Gazpacho

SANDWICHES
Caeser Club Sandwich

SALADS
Spinach Salad with Hot Bacon Dressing
Chopped Salad (from Buca's)
Caesar Salad with Garlic Croutons
Gorgonzola and Bacon Dressing
Greek Panzanella

MAC AND CHEESE
Macaroni and Cheese (Barefoot Contessa)
Fancy Mac and Cheese (Pioneer Woman)
Macaroni and Cheese (Pioneer Woman)
Buffalo Chicken Mac and Cheese
Shrimp, Feta, and Herb Mac and Cheese
Taco Mac

PASTA - Vegetarian
Apple Walnut Ravioli
Rigatoni with Vegetable Bolognese
Zucchini, Tomato, and Ricotta Pasta

PASTA - with Chicken
Chicken and Bacon Pasta
Spaghetti with Sauteed Chicken and Tomatoes
Mushroom Marsala Pasta with Chicken and Artichokes
Loaded White Cheddar, Garlic, and Chicken Pasta

PASTA - Other
Spaghetti Puttanesca
Artichoke and Sausage Pasta
Spaghetti and Meatballs

PASTA - Sauces
Tomato Sauce with Butter and Onions
Classic Bolognese Sauce
Spaghetti Bolognese (from Pioneer Woman)

PASTA - Lasagna
Lasagna with Turkey Sausage
Nicky's Lasagna
Lasagna

PASTA - Shrimp Scampi
Linguini with Shrimp Scampi
Baked Shrimp Scampi
Shrimp Scampi

RISOTTO and COUSCOUS
Creamy Rice with Roasted Shrimp
Cauliflower, Brie, and Almond Risotto
Butternut Squash Risotto with Shrimp
WI Risotto
Risotto with Chicken, Spinach, Lemon, Leeks, and Garlic
Sun-dried Tomato Risotto
Spring Couscous
Green Risotto

PIZZA
Pizza Dough
BBQ Chicken Pizza
Chicken Alfredo Pizza
Antipasto Calzone

BEEF - Ground Beef
Hearty Salisbury Steak
Beef Enchiladas
Hamburger Helper Stroganoff
Stuffed Green Peppers
BBQ Meatballs
Shepherd's Pie
Stuffed Zucchini
Garlic Butter Burgers
Beef Burgers with Mushrooms and Aioli

BEEF - Roasts and Steaks
Stracotto (Italian Beef Roast)
Beef Stew
Crockpot Beef Roast
Shredded BBQ Beef (for sandwiches)
Shredded Italian Beef (for sandwiches)
Shredded Beef Tacos
Beef Tenderloin (oven-baked)
Horseradish-Crusted Beef Tenderloin

CHICKEN
Cashew Chicken
Chicken with Olives and Artichokes
Crockpot Asian Barbeque Chicken
Thai-style Chicken with Basil
Southeast Asian Fried Rice
Tequila Lime Chicken
Buffalo Chicken Mac and Cheese
Chicken Enchiladas

PORK
Pork with Brussels Sprouts
Pork Tenderloin
Asian Marinated Pork
Pulled Pork Sandwiches

LAMB
Herb-Roasted Lamb

SHRIMP and FISH
Creamy Rice with Roasted Shrimp
Butternut Squash Risotto with Shrimp
Shrimp, Feta, and Herb Mac and Cheese
Shrimp and Sausage Skewers
Shrimp Stirfry
Linguini with Shrimp Scampi
Baked Shrimp Scampi
Shrimp Scampi
Trout and Veggie Packets

VEGETARIAN MAIN DISHES
Ratatouille

CROCKPOT MEALS
Crockpot Asian Barbeque Chicken
Shredded BBQ Beef (for sandwiches)
Shredded Italian Beef (for sandwiches)
Shredded Beef Tacos
Crockpot Beef Roast
Pulled Pork

SAUCES and MARINADES
Mustard Horseradish Sauce (for steak)
Asian Marinade (for pork)
Tequila Lime (for chicken)
Fajita Marinade (for chicken, beef, or shrimp)

FRUIT & VEGETABLE SIDE DISHES
Broccoli
Lemony Green Beans
Green Bean Casserole
Applesauce
Guacamole
Ratatoullie
Greek Panzanella

POTATO SIDE DISHES
Two Potato Gratin
Potatoes au Gratin
EVOO Garlic Mashed Potatoes
Mashed Potatoes
Roasted Sweet Potatoes
Roasted Potato Wedges
Grilled Potatoes

OTHER SIDE DISHES
Sourdough Stuffing with Sausage, Apples, and Raisins
Cornbread Stuffing with Sausage and Apples

BREADS and ROLLS
Garlic Cheddar Biscuits
Garlic Cheese Bread
Garlic Cheese Bread (with green onions)

BREADS - Sweet
Bourbon Pumpkin Pecan Bread
Famous Banana Bread

DESSERTS - Nutella
Chocolate Torte with Nutella Mousse
Chocolate Nutella Lava Cakes
Heart Sandwich Cookies (Valentine's Day)

DESSERTS - Holiday
Heart Sandwich Cookies (Valentine's Day)
Chocolate Stout Cupcakes with Bailey's Frosting (St. Patty's Day)
Candy Corn Kiss Cookies (Halloween)
Pumpkin Pie Bites (Halloween)

DESSERTS - Cookies
Chewy Chocolate Chip Cookies
Loaded Oatmeal Cookies
Cookie Bars

DESSERTS -Cupcakes
Little French Fudgecakes
Chocolate Stout Cupcakes with Bailey's Irish cream Frosting
Chocolate Cupcakes with PB Frosting
Cherry Coke Cupcakes
Red Velvet Cheesecake Cupcakes
Margarita Cupcakes

DESSERTS - Other
Mocha Silk Pie
French Silk Pie
Tiramisu
Carrot Cake
PB Banana Cake with Chocolate Frosting
Chewy Chocolate Brownies
Snickers Bars
Chocolate Cobbler
Berry - Marshmallow Trifle
Chocolate PB Whoopie Pies

Year One.

2010-09-01T06:00:00.001-05:00

It's been one year since this crazy cooking project started.

365 days.
About 120 recipes.

There were a few disastrous incidents:
Chinese Night
Pork with Brussels Sprouts
Margarita Cupcakes

And, a few things that we made several times throughout the year:
Guacamole
Leek and Potato Soup
Greek Panzanella
Puttanesca
Pizza Dough
Hamburger Helper Stroganoff
Thai-Style Basil Chicken
Snickers Bars
Chewy Chocolate Brownies

I'm working on an index for later in the week.

Week 52: Loaded White Cheddar Garlic Pasta

2010-08-27T08:00:00.002-05:00

I find recipes now and then that just scream "girl." I just don't think that food is gender neutral. I save up these recipes for when Brad takes a fishing or hunting or biking trip or goes to play cards or works late. Barb-only dinners.

Taken from Annie's Eats

Makes 4 servings
Cook time: less than 10 minutes

Note:
Prepare garlic paste, chicken, broccoli, and noodles ahead of time.

8 oz shaped pasta (penne, bowties, or your favorite), cooked to package directions
1 1/2 Tbsp butter
1/4 C roasted garlic paste (made from 2 heads of garlic)
1 1/2 Tbsp flour
1/4 C dry white wine
1 C low-sodium chicken broth
1 C shredded white cheddar cheese
1 pound of broccoli, cut into florets and steamed until crisp-tender
1 pound boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste

Ahead of time:
(Takes about 75 minutes to cook, cool, and mash.) Make roasted garlic paste. Peel outside papery skin off two heads of garlic, leaving the heads still intact. Slice about a quarter off of the top of each head so that all the cloves are party exposed. Wrap the heads in foil and bake at 350 F for one hour. Remove from the oven and let cool. Once cool enough to tough, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.

Just before eating:
(All ingredients take less than 10 minutes to combine)

Melt butter in a large skillet over medium heat. Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the white wine and broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.

Mix in the broccoli florets and chicken pieces, and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm.

My Notes:
This was pretty good. The flavors were great; the garlic wasn't over-powering at all. It really did taste best immediately after cooking, though. It's not a great left-over.

Week 52: Spaghetti Bolognese

2010-08-25T21:49:00.000-05:00

I adore pasta and am always searching for a new favorite sauce. I have several favorite bolognese recipes. They each require a mixture of different meats. I was drawn to this one because it only requires beef.

Prep Time: 30 minutes
Cook Time: 2 hours
Makes 8 generous servings

1/4 C olive oil
1/4 C butter
1 1/2 C grated carrots
1 large red onion, diced
2 lb ground beef
2 Tbsp dried oregano
2 Tbsp dried basil
1 can (6 oz) tomato paste
5 cloves garlic, minced
1 - 2 C red wine
2 Tbsp Worcestershire
2 cans (28 oz each) whole tomatoes
1 C milk
Salt and pepper, to taste
Parmesan cheese, for serving
Favorite pasta noodles, for serving

Heat oil and melt butter in a large Dutch oven over medium heat. Add grated carrots and onions and cook for a few minutes. Add the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Add oregano and basil. When the meat is browned and combined with other ingredients, add tomato paste and let it heat. Add garlic and stir to combine.

Add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 2 hours.

Serve with pasta and a generous sprinkling of Parmesan cheese.

My Notes:
This was really greasy. The grease actually cooked to the top of the sauce after the two hours of simmering and was difficult to combine back into the actual finished product. Next time, I might use just the 1/4 C olive oil and skip the butter. Or, maybe I'll just use the butter and skip the olive oil. Skipping the butter sounds like insanity.

Week 51: Chocolate PB Whoopie Pies

2010-08-21T08:00:00.000-05:00

I've been looking a a whoopie pie cookbook and pan on Wililams Sonoma and Crate and Barrel for awhile. I finally caved and bought the book. My first experiment was chocolate whoopie pies with peanut butter filling.

Taken from Whoopie Pies by Sarah Billingsley and Amy Treadwell

Check out Bakerella for more information

Makes about 30 cakes (combine to make 15 finished whoopie pies)

Whoopie Pie Ingredients:

1 2/3 C all-purpose flour

2/3 C unsweetened cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

4 Tbsp unsalted butter, at room temperature

4 Tbsp vegetable shortening

1 C (packed) brown sugar

1 large egg

1 tsp vanilla extract

1 C milk

Peanut butter Filling Ingredients:

1 1/2 C creamy peanut butter

1 1/2 C (6 Tbsp) unsalted butter, at room temperature)

1 1/2 C powdered sugar

Directions for Whoopie Pies:

Position rack in the center of the oven and preheat to 375 degrees F. Line two baking sheets with parchment or Silpat mats.

Sift together flour, cocoa powder, baking soda, and salt. Using a stand or hand mixer, beat together butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 C milk and beat until combined.

Using a spoon, drop about 1 Tbsp of the batter onto one of the prepared baking sheets and repeat, spacing about 2" apart. Bake one sheet at a time for about 10 minutes, or until the pies spring back when pressed gently.

Remove from the oven and let the cakes cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

Directions for Filling:

Using a stand or hand mixer, beat together peanut butter and butter on low speed until smooth and creamy. Add the powdered sugar and beat on low to incorporate. Increase speed to medium and beat until the filling is light and fluffy, about 4 minutes.

Directions for Assembly:

Match up tops and bottoms based on size and shape. Spread filling on the flat side of one cak using a knife, spoon, or pastry bag. Top it with another cake, flat-side down.

My Notes:

These were fabulous! Brad and I each ate one (or maybe two!). Then, I sent them to work with Brad.

Week 51: Grilled Potatoes

2010-08-20T08:00:00.000-05:00

This seemed like kind of a silly thing to need a recipe for - we make foil packets of potatoes on the grill all the time. The results are inconsistent, though. They are often raw or too salty or flavorless. I thought I'd experiment with someone else's proportions for a quick side dish.

Taken from Healthy Cooking, June / July 2010, p. 31
Prep: 15 minutes
Grill: 40 minutes
Makes 8 servings

8 medium potatoes, cut into 1" cubes
1 lrg onions, sliced
2 Tbsp butter, melted
2 garlic cloves, minced
1/2 tsp pepper
Sour cream, optional

In a large bowl, combine the first six ingredients. Divide mixture between two double thicknesses of heavy-duty foil (about 18" square). Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 40 - 45 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape.

Serve with sour cream, if desired.

3/4 C (without sour cream) =
230 calories, 3 g fat, 42 g carbohydrates, 4 g fiber, 5 g protein

My notes:
These were great! I wouldn't change a thing.

Week 51: Shrimp Stir Fry

2010-08-18T08:00:00.001-05:00

I decided on this meal at 6:00 on a Wednesday night. I needed to purchase all the ingredients. They cost about $18. Even with the trip to the grocery store, this dinner was on the table by 7:00.

Can't beat that.

Taken from: Pioneer Woman Cooks
Prep Time: 15 minutes
Cook Time: less than 10 minutes
4 servings

1 Tbsp butter
1 Tbsp olive oil
4 cloves garlic, minced
12 whole raw jumbo shrimp, peeled, deveined, tails removed
Juice of 1 lemon
3 whole zucchini, sliced on a diagonal
2 ears corn, kernels sliced off
1/2 C grape tomatoes, halved
Salt and pepper, to taste
Fresh Basil, chopped (to taste)

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and lemon juice; cook shrimp 3 minutes per side. Remove to a plate.

In the same skillet, add zucchini slices in a single layer and cook for several minutes, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook zucchini and corn mixture to desired doneness. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

My Notes:
I struggled with what to serve this with. I decided on pita bread. It was sort of fun to just scoop up the stir fry. It could have actually been a fork-free dinner.

Also, I went with extra jumbo big shrimp (16 - 20 per pound). The size was a little overwhelming, and I actually needed to cut the shrimp before eating them. Next time, I think I'd use about 1/2 pound of smaller shrimp (maybe 31 - 35 per pound).

One last thought - I let this cool slightly before eating it, not cold - just cool.

Week 51: Crock-pot Beef Roast

2010-08-16T08:00:00.001-05:00

I know. It's summer. This is totally not a summer meal. I wanted some comfort food, though, and this is a comfort food meal that did not require turning on the oven.

Taken from Natalie (Perrys' Plate) on Tasty Kitchen

Prep time: 10 minutes

Cook time: 8 hours

Servings: 6

1 whole beef roast (1 1/2 to 2 lb)

1/2 tsp salt

1/2 tsp ground black pepper

1/2 C beef broth

1/4 C soy sauce

4 cloves garlic, chopped

1/2 tsp crushed red pepper flakes

2 Tbsp freshly squeezed lemon juice

Place roast (thawed or frozen) in a 2.5 to 4 qt. slow cooker, and season with salt and pepper. Add remaining ingredients (except the lemon juice) over the beef. Cover and cook on low for 8 to 10 hours.

Sprinkle with lemon juice, shred into large chunks, and remove from the slow cooker. Serve beef and juices over mashed potatoes, rice, or noodles.

My Notes:
This turned out great. It was super-easy and very tasty.

Week 50: Berry-Marshmallow Trifle

2010-08-14T08:00:00.000-05:00

I chose this because I needed a fun, quick, and easy summer dessert.

Taken from Healthy Cooking, August / September 2010 (p. 28)
Prep time: 25 minutes
Yield: 10 servings

1 3/4 C cold skim milk
1 pkg (1 oz) sugar-free instant vanilla pudding mix
1 carton (8 oz) frozen fat-free whipped topping, thawed
1 loaf (10 3/4 oz) frozen reduced fat pound cake, thawed, and cut into 1" cubes
3 C fresh strawberries, halved
2 C miniature marshmallows
3 Tbsp sliced almonds

Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until softened. Fold in whipped topping; set aside.

Layer ingredients. Begin with cake cubes. Add pudding mixture followed by strawberries and marshmallows. Repeat until the dish is full. Top with sliced almonds. Chill until serving.

My Notes:
This would fill a 3-quarter trifle bowl. I do not have a trifle bowl. Instead, I used the adorable dishes you can see in the picture (from Fishs Eddy). I made them just a little too full, though. Not only were they over-flowing, but they had way too much dessert for one serving. They did keep really well in the fridge, though.

I would like to try this with my own pound cake - maybe something like a lemon pound cake.

Week 50: Stuffed Zucchini

2010-08-12T08:00:00.000-05:00

Zucchini is my favorite summer vegetable. This meal started with a recipe from Cooking Light. I bought all the ingredients and was ready to go. . . until I found a similar recipe on Annie's Eats. I ended up combining the two to make the meal below.

Makes 5 - 6 servings
Prep time: 40 minutes
Cook time: 40 minutes

5 zucchini (each about 6" long) OR 3 zucchini (each about 12" long)
1 Tbsp olive oil
1/2 C onion, chopped
3 cloves garlic, minced
1/2 C mushrooms, chopped
1 (10 oz) package frozen spinach, thawed and drained
1 lb ground beef
1/4 C dry white wine
2 -3 tomatoes seeded and diced OR 14.5 oz can diced tomatoes, drained
1/4 C chopped fresh basil
1/2 tsp dried rosemary
1/4 tsp red pepper flakes
3/4 C shredded Parmesan cheese
3.5 oz feta
2 eggs, lightly beaten
1/2 tsp seasoned salt
1/2 tsp pepper

Cut zucchini in half lengthwise. Scoop out insides, leaving a shell about 1/4" thick. Reserve and chop about half of the zucchini insides.

Heat olive oil in a medium skillet over medium-high heat. Saute onions and garlic until tender, about 4 - 5 minutes. Add mushrooms, reserved zucchini, and spinach. Saute until the mushrooms are tender, about 4 - 5 minutes. Dump into a bowl and set aside.

In the same skillet, cook and crumble ground beef over medium-high heat. Drain any accumulated fat and/or liquid. When beef is browned, stir in vegetable mixture. Add wine to the pan along with tomatoes, basil, and rosemary. Cook for several minutes. Remove from heat and set aside to cool.

Preheat the oven to 375 degrees F. Once the meat mixture cools, add the cheese, egg, salt, and pepper. Fill zucchinis with the mixture. Place in a 9 x 13" glass baking dish with 1/4" water in the bottom. Bake uncovered for 35 minutes or until golden brown. Remove from pan and serve immediately.

My Notes:
I will make this again! The flavor was fabulous, and it was very filling. You could easily replace the ground beef with a meat-substitute crumble or couscous to make a vegetarian dish.

Week 50: Gazpacho

2010-08-09T08:00:00.002-05:00

I have never eaten cold soup. This recipe was a total experiment. It was time and dish intensive, and it was complete perfection! The texture of the soup was amazingly smooth and the flavor was great, a lot more complex than just a tomato soup. I will definitely make this again.

Taken from Cook's Illustrated, July and August 2010 (p. 10)
Serves 4 to 6
Active Prep: 20 minutes
Inactive Prep: 60 minutes
Active Prep: 20 minutes
Inactive Prep: 2 hours - Overnight

3 lb (about 6 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved, and seeded
1 medium green bell pepper, halved, cored, and seeded
1 small red onion, peeled and halved
2 medium garlic cloves, peeled and quartered
1 small serrano chile, stemmed and halved lengthwise
Kosher salt
1 slice white sandwich bread, crust removed, torn into 1" pieces
1/2 C extra-virgin olive oil, plus extra for serving
2 Tbsp sherry vinegar, plus extra for serving
2 Tbsp finely minced parsley, chives, or basil leaves
Ground black pepper

Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1 1/2 tsp salt; toss until well combined. Set aside.

Cut remaining tomatoes, cucumber, and pepper into 1/4" dice; place vegetables in medium bowl. Mince remianing onion and add to diced vegetables. Toss with 1/2 tsp salt and transfer to fine-mesh strainer set over medium bowl. Set aside 1 hour.

Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid (there should be about 1/4 C) and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.

Transfer half of the vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle 1/4 C olive oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Discard seeds, tomato skins, and other solids. Repeat with remaining vegetable bread mixture and 1/4 C olive oil.

Stir vinegar, minced herb, and half of diced vegetables into soup and season to taste with salt and black pepper.

Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables, olive oil, sherry vinegar, and black pepper separately.

My Notes:
Delicious! I wouldn't change anything about the recipe.

Week 49: Margarita Cupcakes

2010-08-08T08:00:00.000-05:00

I was looking for a cupcake that tasted like summer. Margarita cupcakes seemed like the perfect idea. And, it was a perfect idea until I attempted to make the frosting. I felt like I needed several margaritas by the time I finished and cleaned up the mess.

Taken from Annie's Eats

Makes about 24 cupcakes

Cupcake Ingredients:
3 C all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 C unsalted butter, at room temperature
2 C sugar
4 large eggs, at room temperature
3 limes, zested and juiced
1/2 tsp vanilla extract
1 C buttermilk

Frosting Ingredients:
2 C sugar
8 large egg whites
Pinch of salt
1 1/2 C unsalted butter, at room temperature
2 1/2 Tbsp freshly squeezed lime juice
4 Tbsp tequila

For the Cupcakes:
Preheat the oven to 325˚ F. Line two cupcake pans with paper liners.

In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla.

With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
Divide the batter between the prepared cupcake liners, filling each about 3/4 full.

Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely. If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.

Frosting Directions:
To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!) Stir in the lime juice and tequila and mix until fully incorporated and smooth.

My Notes:
The cake part of the cupcakes were really easy to make and super-tasty. I did drizzle a bit of tequila over the top of each cupcake before frosting. It added to the flavor.

The frosting was when I started to loathe these cupcakes. After lots of careful thinking, I blame step one of the frosting directions. I either over-heated or under-heated the egg and sugar mixture. I need to invest in a candy thermometer. Nevertheless, I tried to recover from my error by really, really beating the frosting. Think 30 minutes on high in the Kitchenaid. I may have actually over-mixed it. It was runny. It seemed like a good idea to add some cream of tartar to try to save it. That didn't work. It seemed like a good idea to harden it in the freezer. That worked - until I started beating it to make it smooth again. I ended up freezing it and then piping it on to the cupcakes as quickly as possible. The cupcakes had to be refrigerated or the frosting would soften and ooze off of the cakes.

It was incredibly frustrating to say the least, but the frosting - no matter how runny - did taste pretty good.

Week 49: Lasagna

2010-08-06T08:00:00.000-05:00

Lasagna is a Sunday meal - the kind of meal that feeds us on Sunday night and lasts in the fridge for the entire week. We eat it and eat it and eat it until we dream about lasagna and can't possible eat another slice. I'm sharing this with you today in case you need a good meal for Sunday. This way, you have a couple days to plan ahead.

I always used the recipe on the back of the box until I tried Nicky's recipe. I tried this one just to try something new.

Taken from Pioneer Woman Cooks
Prep time: 30 minutes
Cook time: 30 minutes
Makes 12 servings

1 1/2 lb ground beef
1 lb spicy turkey sausage
2 cloves garlic, minced
2 cans (14.5 oz each) whole tomatoes
2 cans (6 oz each) tomato paste
2 Tbsp dried parsley
2 Tbsp dried basil
1 tsp salt
3 C lowfat cottage cheese
2 whole eggs, beaten
1/2 C grated (not shredded) Parmesan cheese
2 Tbsp dried parsley
1 tsp salt
1 lb sliced mozzarella cheese
1 package (10 oz) lasagna noodles

In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes.

Meanwhile. . .

Bring a large pot of water to a boil. Cook lasagna according to package directions.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

Once the sauce has finished simmering, assemble the lasagna. Arrange 4 cooked noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

My Notes:
This was a nice change of pace from our usual lasagna recipe. Next time, I will cut the meat in half; it was a little meaty for my tastes.

Week 49: Chicken Alfredo Pizza

2010-08-04T08:00:00.001-05:00

I have a love-hate relationship with the Neelys. Their show is on nightly at a time when I'm around the house and the television. They make many recipes that appeal to me, but their lovey-dovey attitude makes me a little nuts.

Nevertheless, I tried this one out.

Prep Time: 15 minutes
Cook Time: 35 minutes
Makes 8 servings

1 (3/4 lb) boneless skinless chicken breast, cooked
Kosher salt and freshly ground black pepper
2 Tbsp butter
1 clove garlic, minced
1 tsp red pepper flakes
1 Tbsp all-purpose flour, plus more for work surface
1 C heavy cream
1/4 C grated Parmesan
1 (16-oz) ball pizza dough
2 C baby spinach, well washed and dried
1 C grape tomatoes, red and yellow
1 C grated mozzarella
Olive oil, for brushing crust

Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.

Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.

Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste.

Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

My Notes:
Due to my own poor planning, this was way more stressful than it needed to be. The pizza dough took two tried because it turned out way too watery the first time. Then, I accidentally bought half-and-half instead of heavy cream. Then, I realized I didn't buy any mozzarella.

All the stress made it tough for me to really enjoy the pizza, but Brad really liked it. Apparently, it is something we will try again. Maybe next time I will buy pre-made Alfredo sauce to save some of the stress.

Week 49: Antipasto Calzone

2010-08-02T08:00:00.000-05:00

I'm crazy about the pizza dough recipe I stole from Pioneer Woman and am always looking for fun, new ways to use the dough.

Prep time: 15 minutes
Cook time: 20 minutes
Makes 4 to 6 servings

Taken from Giada De Laurentiis

Pizza dough, 1 ball (13 to 16 oz)

Flour, for dusting
Cornmeal, for dusting
2 C (8 oz) shredded provolone
2 C (8 oz) shredded fontina cheese
4 oz. sliced pepperoni (I used turkey pepperoni)
2 jarred roasted red bell peppers, drained and cut into 1" pieces (about 1 c)
1/4 C coarsely chopped kalamata olives
1/4 C olive oil, plus more for drizzling
1 egg beaten
Marina sauce (for serving)

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.

In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil.

Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes.

Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce.

My Notes:
There were a few moments of cursing involved in this recipe - during the rolling out and transferring the dough to the baking sheet. And, once I piled all the toppings into the calzone, I had to re-roll the other half of the dough before folding it over.

The finished product tasted and looked great!

Week 48: Famous Banana Bread

2010-07-30T07:00:00.000-05:00

This isn't a new recipe. This banana bread has been in my rotation since I met Brad 11 years ago. It is his grandma's recipe. The first time I made it was in the kitchen of the college house Brad lived in. Four college boys. One kitchen. I had to bring all the baking supplies and gear. It may have been the only thing ever cooked in the oven - besides french fries or frozen pizzas.

Prep time: less than 15 minutes

Cook time: 60 minutes

Makes 1 loaf

1 C sugar

1/2 C (2 sticks) butter, softened

1 egg

3 mashed bananas

3 Tbsp milk with 1 tsp baking soda dissolved in it

2 C flour

1 tsp baking powder

Pinch of salt

Preheat oven to 350. Line bread pan with parchment paper.

Cream butter and sugar. Add egg, banana, and milk mixture. Mix well.

Add flour, baking powder, and salt.

Pour batter into pan and bake for one hour or until toothpick inserted in center comes out clean.

My Notes:

Listen to the part of the ingredient list that tells you to dissolve the baking soda in the milk. It, apparently, is the secret to making the bread.

Week 48: Potatoes au Gratin

2010-07-28T07:00:00.000-05:00

Brad and I lived together in college. We used to buy ridiculous things for dinner - like potato dishes that came in boxes from the grocery store. You know what I mean, right? Dried potatoes with an envelope of mystery seasoning. Remembering those was what led me to this recipe.

Taken from Pioneer Woman Cooks
Prep time: 5 minutes
Cook time: 60 minutes
Makes 4 servings

2 whole Russet potatoes, scrubbed clean
Cooking spray
3/4 C heavy cream
1/4 C whole milk
1 Tbsp flour
2 cloves garlic, finely minced
1/2 tsp salt
Ground pepper, to taste
1/2 C sharp cheddar cheese, grated

Preheat oven to 400 degrees. Spray baking dish or 4 ramekins with cooking spray.

Slice potatoes in 1/4" slices, then cut each slice into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture.

Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful.

My notes:
These were amazing! They stayed piping hot for quite awhile after coming out of the oven. I should have timed the other food to allow time for the potatoes to cool. The potatoes also over-flowed all over my oven resulting in a hazy atmosphere for the rest of the evening. Next time, I will cook them on a tray.

Week 48: Crockpot Pulled Pork

2010-07-26T07:00:00.000-05:00

This was a Sunday supper for us. Sunday suppers are usually something that need to cook all day, and it has just been too hot lately to have the oven on for the entire day. So, I searched for a crockpot recipe and ended up with this.

Taken from Savorysusie at Tasty Kitchen
Prep time: Less than 5 minutes + 10 minutes later
Cook time: 8 - 10 hours + 1 hour later

1 large onion, sliced
3 lb Boneless Pork Shoulder Roast
2 C (16 oz) ginger ale
16 oz BBQ sauce
1 package sandwich buns (8 count)

Place half of the onion in the crock pot. Put the meat on top of the onion layer. Layer the other half of onion on top of the meat. Pour ginger ale on top.

Cook 8-10 hours on low.

Remove meat from pot. Discard liquid and onions. On a plate, pull the pork for the sandwiches. Place the pork back into the pot and cover it with the BBQ sauce.

Let it cook on low for another 30 minutes to 1 hour to let the BBQ sauce heat.

Serve on buns.

My Notes:
This was great - officially part of our regular rotation.

Week 47: Chocolate Cobbler

2010-07-24T07:00:00.002-05:00

I don't think I even need to explain why I picked this recipe.

Taken from Susan Hawkins for Tasty Kitchen

1 C flour
2 tsp baking powder
1/4 tsp salt
7 Tbsp cocoa powder, divided
1 1/4 C sugar, divided
1/2 C milk
1/3 C melted butter (5 1/3 Tbsp)
1 1/2 tsp vanilla
1/2 C light brown sugar, packed
1 1/2 C hot tap water

Preheat oven to 350 degrees.

Stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into a deep ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 50 minutes or until the center is set.

Let stand for a few minutes and serve with homemade ice cream using the gooey sauce to spoon over all.

My Notes:
This was amazing hot out of the oven and again on day 2. I garnished it with fresh cherries on Day 1; the cherries weren't needed. It might also be good with sliced bananas or nuts added.

Week 47: Shrimp and Sausage Skewers

2010-07-21T07:00:00.000-05:00

My mom makes amazing kabobs. No recipe exists. They are just a simple combination of steak, shrimp, and/or chicken with onions, green peppers, mushrooms, and canned potatoes marinaded in olive oil, rice wine vinegar, garlic, salt, and pepper. Mom's kabobs are about the only ones we ever make. They are just so good that it doesn't make sense to try something else.

This cover recipe was on the cover of Bon Appetite. It really caught my eye. The photo persuaded me to try a new kabob. I wasn't sorry.

Taken from Bon Appetite, June 2010 (p. 82)

3/4 C olive oil
4 large garlic cloves, pressed
2 tsp dried thyme
5 tsp smoked paprika
4 tsp Sherry wine vinegar
3/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried crushed red pepper
1 pound (about 16 - 20 per pound) uncooked shrimp
1 pound fully cooked andouille sausage, sliced in 1-inch long pieces
12 cherry tomatoes
12 2-layer sections of red onion wedges

Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.

Alternately thread shrimp, sausage, cherry tomatoes, and sections of onion onto long metal skewers. Arrange on rimmed baking sheet.

Coat grill rack with nonstick spray and heat grill to medium-high. Brush skewers on both sides with glaze from one bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

Arrange skewers on platter and serve with extra glaze.

My Notes:
This made for about the easiest dinner ever because it requires absolutely no marinading. The final product had plenty of flavor, too. We served it with crusted bread heated on the grill and a fresh salad.

A fabulous summer supper.

Week 47: Greek Panzanella

2010-07-19T07:00:00.000-05:00

My life was not complete until I made this salad. I found the recipe through Barefoot Bloggers, and it it turned out to be the perfect summer meal. I did decide to serve it with some chicken breasts marinaded in Penzey's Greek seasoning.

Taken from Ina Garten
Prep time: 10 minutes
Marinading time: 30 minutes
Makes 6 servings

For the salad:
Olive Oil
1 small loaf of French bread, cut into 1" cubes (about 6 C)
Salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4" thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 lb feta cheese, cut in 1/2" cubes
1/2 C calamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
1/4 C red wine vinegar
1 tsp salt
1/2 tsp ground black pepper
1/2 C olive oil

Heat 3 Tbsp olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt, and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes and mix together lightly.

Set aside for 30 minutes for the flavors to blend.

Serve at room temperature.

My Notes:
No notes needed. Absolutely delicious.

Week 46: Red Velvet Cheesecake Cupcakes

2010-07-16T06:00:00.001-05:00

I tried a red velvet cheesecake cupcake at Just Baked! in Ann Arbor. It was delicious and needed to be re-created in my own kitchen.

Taken from My Baking Adventures

Makes 8 cupcakes

Filling:
8 oz cream cheese, softened
4 Tbsp granulated sugar
1 1/2 Tbsp lightly beaten egg (break egg, mix with fork, measure)
1/4 tsp vanilla

Batter:
1 C + plus 2 Tbsp all purpose flour (5 oz)
2 tsp unsweetened natural cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C vegetable oil
2/3 C granulated sugar
1 tsp apple cider vinegar
1 large egg
1 Tbsp red food coloring
3/4 tsp vanilla
3 Tbsp sour cream

Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners.

Prepare filling first. Beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.

In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.

In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla, and sour cream. Mix very well, then add flour mixture and stir just until blended.

Measure out approximately 1/3 C red mixture and set aside.

Fill each muffin cup about 1/3 full. Spoon cream cheese mixture over red mixture, dividing evently between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture.

Bake for 20-23 minutes. Let cool on a wire rack. Carefully lift muffins from cups.

Best serve slightly chilled.

My Notes:
The proportions in my recipe above are actually a doubling of the cream cheese mixture in the original recipe. This was great because it added to the cheesecake-y flavor of the finished product. It did make really giant cupcakes, though. Cupcakes with hugely deformed tops. Tops that had to be chopped off to make the dessert look more like a cupcake and less like a mushroom. Tops that looked totally ugly after being chopped off. Ugly tops that were covered with cream cheese frosting from a can (gasp!) that was piped on top.

Next time, I would only fill the cupcake liner about 1/4 of the way full of the red velvet mixture, making 10 cupcakes instead of eight.

Week 46: Green Risotto

2010-07-14T06:00:00.001-05:00

How about one more recipe cooked with/for others to finish the week?

You know how much I love my risotto. I made this for Em and Justin - without a recipe. That's right. I've officially made risotto enough times to not need someone else's recipe. I just went to the grocery store and the farmers' market to collect things that looked yummy and whipped this up.

Makes 6 servings
Prep and Cook time: about 45 minutes

6 C vegetable broth
1 lb asparagus, chopped after removing rough ends
4 Tbsp butter
3 zucchinis, quartered lengthwise and sliced
1 red onion, chopped
1 pound mushrooms, chopped
3 cloves garlic, minced
1 1/2 C arborio rice
2 C white wine
1 1/2 C frozen green peas, thawed
1 C chopped smoked mozzarella

Bring vegetable broth to a simmer in a small sauce pan. Add chopped asparagus. Cook asparagus in broth for several minutes or until cooked to desired tenderness. Remove asparagus from broth and set aside. Allow broth to continue simmering.

Meanwhile, melt 2 Tbsp of butter in a large saucepan over medium heat. Add zucchini. Cook 5 - 7 minutes or until cooked to desired tenderness. Removed zucchini from pan and set aside.

Melt 2 remaining tablespoons of butter in the same pan. Add onion. Cook for 5 - 7 minutes. Add mushrooms, and continue cooking until mushrooms are tender. Add garlic. Cook for 30 seconds or until fragrant.

Add rice. Cook for about two minutes or until slightly translucent, stirring often. Add wine. Cook, stirring often until wine has evaporated or been absorbed.

Add one ladle of broth. Continue cooking over medium-low to medium heat until broth has been absorbed. Stir often. Continue adding broth, one ladle at a time, until rice reaches creamy, smooth consistency. Rice should be soft with a slight crunch to it. The process of adding the broth should take about 25 - 30 minutes. Adjust heat accordingly.

When rice has reached desired consistency, stir in zucchini, asparagus, and thawed peas. Add smoked mozzarella to individual portions.

My notes:
It was tough to cook risotto on someone else's stove. I wasn't used to the heat. It took lots of extra liquid, stirring, and cooking time to get the finished product to the right consistency.

The smoked mozzarella was from Zingerman's. They make their own mozzarella. Anything that is left at the end of the day is smoked. Really, really tasty. The totally delicious bread we had with the risotto was also from Zingerman's.

Week 46: Ratatouille

2010-07-12T12:32:00.000-05:00

I love cooking with other people and for other people. So, I made this while I was at Em's.

We used as much farmers' market produce as we could (admittedly, not very much). Combined with a loaf of bread (from a trip to Zingerman's in Ann Arbor) and some great cheese (piave vecchie, also from Zingerman's) this made a delicious summer dinner. The left-overs would have been fabulous over pasta the next night.

taken from Moosewood Restaurant Simple Suppers (p. 50)

Makes 4 servings
20 minutes hands-on prep time
35 to 40 minutes roasting time

See that cool scale!??!! A fun-find at Treasure Mart (also in Ann Arbor).

1 zucchini
2 onions
1 eggplant, peeled
2 tomatoes
2 red, green, or yellow bell peppers
6 garlic cloves
1/3 C olive oil
1 tsp salt
1/2 tsp black pepper
1 C packed fresh basil leaves
Grated cheese (Romano, Pecorino Romano, or Parmesan)

Preheat the oven to 450 F.

Cut all the vegetables into 1" chunks and place them in a large bowl. You should have between 12 and 14 cups. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two).

Roast for 15 minutes and stir. Continue to roast for an additional 25 to 30 minutes, until the vegetables are fork-tender and uicy.

While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Pass the grated cheese at the table.

My Notes:
Delicious - wouldn't change a thing.

Note - we served this with some simple roasted potatoes. It was based on a recipe from the Kitchn.

Week 45: Mushroom Marsala Pasta with Chicken and Artichokes

2010-07-09T07:00:00.001-05:00

I made this in the comfort of a fabulous friend's kitchen to celebrate her 31st birthday. The evening couldn't have been more perfect.

And, that was more than a month ago, and I haven't made it since because I'm the only mushroom lover in my house. It might just be time to cook dinner for someone else.

Adapted from Smitten Kitchen
Serves 4 to 6

1 lb chicken breast, seasoned with salt and pepper
3 Tbsp olive oil
1 sml onion, finely chopped
1 lb mushrooms, trimmed, cleaned and chopped into small bits
1 tsp kosher salt, plus 1 tablespoon for pasta water
1 C dry Marsala wine
1 lb shaped pasta
1 can medium artichoke hearts, rinsed, drained, and chopped
3/4 C grated Parmesan
1/2 C cream
1/2 C chopped fresh flat-leaf parsley
1 tsp freshly ground black pepper

Heat large, heavy skillet over medium-high heat. Cook chicken about 8 minutes per side or until juices run clear. Set aside, slicing into bite-sized pieces when cool.

Meanwhile, place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan, chicken, and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste.

Transfer to a serving bowl and serve.

And, in case you were wondering what we enjoyed with this. . . steamed baby zucchini (totally adorable!). . .

. . . and Tiramisu (artfully arranged by Carmella's in Stephanie's martini glasses).

My Notes:
At one point, I was concerned that the sauce to noodles ratio was going to be off. It wasn't. The proportions above yielded a perfect bowl of pasta. I would be able to add this to my permanant rotation, if I could just get Brad to love mushrooms.

Week 45: Chicken Enchiladas

2010-07-07T16:47:00.000-05:00

Enchiladas are a dinnertime favorite around here. I love these beef enchiladas. I've tried to find a cheese enchilada recipe to love, but I haven't yet.

We do chicken enchiladas in a "cheater" sort of way with canned sauce, black olives, and onions. Super simple. They're delicious enough, but I don't like having to rely on someone else's sauce. That led me to this recipe. . .

Taken from Annie's Eats
Prep: 1 hour
Cook and Cool: 40 minutes
Makes 12 Enchiladas (dinner for 2 hungry adults + 1 lunch)

1 med. onion, chopped fine
2 jalapenos, seeded and chopped fine
1 tsp canola oil
3 cloves garlic, minced
3 Tbsp chili powder
2 tsp cumin
1 Tbsp sugar
1 (15 oz.) can tomato sauce
1 C water
1 tomato, seeded and chopped
Salt and pepper
1 lb boneless, skinless chicken breasts
1/2 C green olives, sliced
1 C shredded sharp white cheddar cheese, divided
1 C shredded monterey jack cheese, divided
12 (6-inch) soft corn tortillas
Cooking spray

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken and green olives into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

My Notes:
We made this on a Tuesday night and didn't start until 6:00. We didn't eat until after 7:00. That was a little late and a little labor intensive for a weeknight meal.

This made enough for a next-day lunch, but it didn't taste real great the next day. I didn't like the way the corn tortillas reheated.

I would make it again, though.

Week 44: Guacamole

2010-06-30T07:00:00.000-05:00

I don't like avocado. I'm not a big fan of cilantro. Therefore, I don't like guacamole. I do like this guacamole, though. It's really much more like pico de gallo than guacamole. And, since I'm the boss of this recipe I just leave out the cilantro. YUM!

Barb's Guacamole
Adapted from Pioneer Woman Cooks

1 yellow onion
4 Roma tomatoes
1 jalapenos
1 limes
Salt
2 avocados
Chips

Dice onion and tomatoes (equal amounts of each).

Slice jalapeno in half, scrape out seeds, and dice very finely.

Dump all ingredients together. Add juice of 1/2 lime.

Sprinkle with salt and stir together until combined.

Half the avocados lengthwise. Remove the pit and scoop out into a large pile.

Sprinkle salt and mash avocados with a fork.

Add avocado to pico de gallo and stir together. Add juice of remaining 1/2 lime and additional salt to taste.

My notes:
This gets a little bit watery - especially with ripe tomatoes. Adjust the amount of lime juice to keep it a little on the thick side. Also, this doesn't really keep at all. It is best eaten right away.

Week 44: Fajita Marinade

2010-06-28T07:00:00.002-05:00

wFajitas are part of our regular meal rotation - especially in the summer. I usually wing the marinade or use something pre-mixed. The results are inconsistent and salty. That's what led me to this recipe.

Taken from Paula Deen for Foodnetwork

Marinade prep time: 5 minutes
Marinating time: 10 minutes for shrimp, 20 minutes for chicken, 1 hour for steak
Additional prep and cook: 30 minutes

Marinade: (for 1 1/2 lb chicken, beef, or pork)
2 Tbsp vegetable oil
3 Tbsp lemon juice
1 tsp cumin
1 clove garlic, minced
1 tsp garlic powder
1 tsp onion powder
Dash of hot sauce
Salt and black pepper, to taste

Vegetables:
1 medium onion, sliced
2 zucchinis, sliced julienne
1 yellow bell pepper, sliced julienne
1 green bell pepper, sliced julienne
1 red bell pepper, sliced julienne

For serving:
Guacamole
Salsa
Flour tortillas (8-inch)
Sour Cream
Cheddar cheese, shredded

In a large Ziploc bag, combine vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper, and meat. Seal and toss the bag around to coat. Marinate in the refrigerator.

Heat the grill or a grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

Meanwhile, heat a large skillet. Fry the onions. Add bell peppers and zucchini. Cook until crisp-tender. Add salt and pepper to taste.

Serve meat and vegetables immediately on warm tortillas. Garnish with salsa, guacamole, sour cream, and shredded cheese.

My Notes:
Will make again.

Week 43: Cherry Coke Cupcakes

2010-06-26T07:00:00.001-05:00

Coke. Yum. Cherry Coke. Yum. Cupcakes. Yum. Chocolate. Yum.

Yield: 10-12 cupcakes
Adapted from Annie's Eats

For the cupcakes:
1-1/2 C all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
3/4 C sugar
8 Tbsp unsalted butter, at room temperature
1 large egg
1/2 C buttermilk
3/4 C Coca-Cola
1/4 tsp maraschino cherry juice
2 tsp vanilla extract
Maraschino cherries, stemless

For the glaze:
1 C confectioners’ sugar
2 Tbsp Coca-Cola

For topping:
1-1/3 C heavy cream
6 - 8 Tbsp powdered sugar
Maraschino cherries

Preheat the oven to 350° F. Line a muffin pan with foil or paper liners.

In a medium bowl combine the flour, cocoa powder, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter. Mix on medium-high speed until light and fluffy. Mix in the egg until incorporated. In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine. (This mixture may look disgusting and/or curdled – it’s okay!)

Mix the dry ingredients into the butter-sugar mixture on low speed, alternately with the liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Divide the batter evenly between the cupcake liners.

Drop 4 or 5 stemless maraschino cherries into each cupcake well and push them down into the batter.

Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the optional glaze, combine the confectioners’ sugar and Coke in a small bowl and whisk until smooth. Spoon or drizzle a small amount of the top of each cupcake. Allow to set.

To make the whipped cream topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium speed, slowly adding the confectioners’ sugar and gradually increasing the speed to high as the cream holds soft peaks. Whip until the cream holds stiff peaks, being careful not to overbeat.

Spoon or pipe the whipped cream on top of the cupcakes and top each with a maraschino cherry.

My Notes:
The proportions in the original recipe seemed a little off. I had enough batter to make more than 12 cupcakes but only had enough whipped cream frosting to top 4 cupcakes. I doubled the whipped cream ingredients in the recipe above.

The finished product was really moist. It didn't taste overwhelmingly like coke or like cherries, but it was fun tasting.

Week 43: Gorgonzola and Bacon Dressing

2010-06-24T07:00:00.001-05:00

I found this looking for a quick and easy side dish.

Adapted from Giada di Laurentiis
Makes 6 servings

4 oz bacon, cut into 1/4" pieces
2/3 C buttermilk
1/2 C sour cream
1 large garlic cloves or 2 small, minced
6 oz crumbled Gorgonzola
Salt and freshly ground black pepper
1 head iceberg lettuce, cut into 6 wedges

Cook bacon in heavy medium skillet over medium heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain the excess oil.

Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.

(The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)

Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.

My Notes:
I will make this dressing again, although I will be sure to only make half a batch. Brad and I didn't need all of it and because of it's distinct taste, the dressing didn't make a real great left-over.

Week 43: Beef Burgers with Mushrooms and Aioli

2010-06-22T17:30:00.000-05:00

We decided to buy a quarter of an organic, grass-fed cow recently; we got tons of ground beef. Burgers on the grill seem like as good a way as any to use it up.

Adapted from Giada di Laurentiis

Makes 3 burgers (1/3 lb each)

1 lb lean ground chuck

1 1/2 tsp salt

3/4 tsp freshly ground black pepper

1/2 lb mushrooms, sliced

3 Tbsp olive oil

1/2 C mayonnaise

2 tsp fresh lemon juice

1/2 tsp minced garlic

Sliced swiss cheese

4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally

2 C fresh spinach

Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 3 (1/2-inch-thick) patties.

Cook the sliced mushrooms in a frying pan on the stove until desired doneness (about 5 minutes).

Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend.

Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Add one slice of cheese on top of each burger. Leave on grill until cheese is melted. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.

Spread the garlic mayonnaise over the roll bottoms. Place the burgers on the bun and spread mushrooms on top of it. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.

My Notes:
I enjoyed these. I can't believe I never thought about using something other than a traditional hamburger bun as a home for a juicy burger.

Week 42: Peanut butter Banana Cake with Chocolate Frosting

2010-06-20T07:00:00.000-05:00

A fun little treat.

Taken from Buns in My Oven

Peanut butter Banana Cake
1 C (2 sticks) butter, softened
1 C sugar
2 eggs
1 tsp vanilla
1/2 C buttermilk
3 medium bananas, mashed
1/3 C peanut butter
2 C flour
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 C walnuts, optional

Preheat oven to 350 degrees.

In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy. Beat in eggs, vanilla, peanut butter.

In a separate bowl, combine the flour, baking soda, cinnamon, and salt.

Add flour and buttermilk alternately to the batter. Stir in bananas.

Pour batter into two greased 8" cake pans (each about 1 1/2" deep) and bake for 40 minutes or until a tester comes out clean.

Cool completely before frosting.

Chocolate Frosting

1 C white sugar
6 Tbsp butter
6 Tbsp milk
11.5 oz milk chocolate chips

Add sugar, butter, and milk to a small saucepan over medium heat and bring to a boil. Boil for exactly 60 seconds and remove from heat. Stir in chocolate chips and continue stirring until the chocolate has melted. Use frosting immediately as it will harden quickly. Makes about 2 cups and will easily frost between and on top of the 2 layers.

My notes:
I had a difficult time getting the cakes to actually bake all the way. The bananas make for such a moist cake that it seems to stay raw in the center forever, and my center fell as soon as they came out of the oven.

The final product was okay. The peanut butter taste was very subtle and the frosting was delish!

Week 42: Caesar Salad with Garlic Croutons

2010-06-17T07:00:00.000-05:00

We don't eat much salad; it is just a side dish that I never think to make. This seemed like a quick and easy addition to summer grilled dinners.

Adapted from Pioneer Woman Cooks
Serves 4 to 6

Garlic Croutons
4 cloves garlic
A generous 1/4 C pure olive oil
2 C (packed) 3/4″ bread cubes, cut from a good-quality baguette or Italian loaf
Large pinch of salt

Salad
3 romaine hearts, chopped
2 ripe tomatoes, cut in wedges
2 tablespoons lemon juice
2 1/2 tablespoons mayonnaise
1/4 teaspoon Worcestershire
5 tablespoon pure olive oil
1/4 teaspoon salt
Ground black pepper to taste
1/4 cup grated Parmesan cheese, plus extra for sprinkling

Heat a 10-inch skillet over low heat. Add olive oil to food processor. Add garlic and chop. Scrape sides and continue processing so garlic infuses the oil, about 30 seconds. Strain garlic from oil through a fine mesh strainer; reserve half of garlic for dressing.

Increase skillet heat to medium. Place bread cubes in medium bowl. Drizzle garlic oil evenly over bread, along with big pinch of salt; toss to coat.

Add bread cubes to hot skillet and toast, turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.

Place chopped lettuce and tomatoes in a large bowl.

Whisk olive oil, lemon juice, mayonnaise, half the reserved garlic, Worcestershire, salt, and pepper in a small bowl.

Drizzle mixture over lettuce; toss lightly. Sprinkle Parmesan over greens; toss again. Sprinkle croutons over the salad; toss and serve, sprinkling each portion with a little more Parmesan cheese.

My notes:
I didn't use all three hearts of romaine, but I did use all the dressing and croutons. There ended up being WAY TOO much dressing for the romaine.

Week 42: Nicky's Lasagna

2010-06-15T09:41:00.000-05:00

This is not a new recipe; it's something we make all the time. But, it seemed important to share it with you. It's "winter" food, so it seems perfect to make today. It's raining and only about 65 here today.

1 lb ground beef or turkey
1 small onion, chopped
3 cloves garlic, minced
3/4 C water
1 tsp salt
1/4 tsp pepper
1 tsp dried oregano
6 oz tomato paste
2 dried bay leaves
1 tsp dried parsley
26 oz tomato soup (condensed)
12 - 16 oz cottage cheese
12 - 16 oz mozzarella, divided
Lasagna noodles, cooked

Brown beef with onions and garlic. Cook until onions are translucent and beef is cooked.

Meanwhile, combine water, salt, pepper, oregano, tomato paste, bay leaves, parsley, and tomato soup. Add mixture to beef, onions, and garlic. Simmer for 30 minutes.

Combine cottage cheese and mozzarella, reserving 1 C of mozzarella

Ladle some of the sauce mixture into the bottom of a 9 x 13 pan. Layer noodles, half of the cheese mixture, and half of sauce mixture. Repeat. End with 1 C of mozzarella topping noodles.

Bake at 350 F for 30 minutes or until bubbling. Let sit 10 minutes before serving.

My notes:
Don't use fat free cottage cheese; it ends with a really watery final product.

Week 41: Cookie Bars

2010-06-12T07:00:00.001-05:00

I stalk Bakerella. I've never made anything from there though. I enjoy looking at the beautiful treats but don't seem to have the patience to actually try any of the recipes. Until I saw this one. . . simple enough for even me.

Taken from Bakerella
Makes one 9 x 13 pan

2 3/4 C all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 C butter, softened (10 2/3 Tbsp)
1 lb light brown sugar
3 eggs
1 tsp vanilla
11.5 oz package milk chocolate chips
1 C chopped pecans
1 C caramel chips

Sift flour, baking powder and salt in a large bowl. Set aside.

Combine butter and sugar using a mixer until blended.

Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix.

Add flour and mix until combined.

Stir in chips and then pecans.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 45 minutes or until top is golden brown.

My notes:
I had a tough time getting these to bake. The original recipe was 30 minutes of baking; I ended up leaving them in the oven for a little more than 45 minutes. They needed additional time to set before slicing. The final product was really good, though. They stayed moist and fresh tasting for several days.

Week 41: Taco Mac

2010-06-11T07:00:00.000-05:00

I already confessed my unabashed love for Hamburger Helper - Stroganoff style. I do not, admittedly, feel the same about the taco-style Hamburger Helper, but I decided to try this recipe anyway. Tacos are part of our weekly rotation, and I'm always looking for something similar to switch out.

Adapted from Annie's Eats
Prep and Cook Time: less than 30 minutes

Apologies for the hideous picture. We ate dinner late, and the meal was really, really orange even before the flash.

1 lb ground turkey
8 oz dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
2 packages (1 oz each) low-sodium taco seasoning
3 oz cream cheese, low-fat
1/2 C sour cream, low fat
Salt and pepper

Garnish Options:
Cheddar cheese, shredded
Fritos, crumbled
Green olives, sliced

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey and onions over medium-high heat until the turkey is no longer pink. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.

Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.

Stir in the cooked pasta, cream cheese, and sour cream, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Add part or all of the pasta water to achieve desired consistency in the cheese sauce.

Remove from the heat and top with desired garnishes.

My Notes:
This was great. It took less than 30 minutes to make and was tasty. It's officially part of my week-night rotation.

Week 41: Shrimp, Feta, and Herb Macaroni and Cheese

2010-06-09T07:00:00.000-05:00

Stephanie is the only person at her house that eats shrimp. Brad has a crazy exercise-induced shrimp allergy. Stephanie and I are shrimp friends.

So, of course I made this for a girls' night dinner.

Taken from: Annie's Eats

1 lb pasta shapes
1 lb raw shrimp (31-40 ct.), peeled and deveined, cut in half (if desired)
10 oz feta cheese, crumbled and divided
Zest of 1 lemon, divided
½ C Panko breadcrumbs
2 Tbsp fresh parsley, chopped, divided
5 Tbsp butter, divided
4 Tbsp all-purpose flour
3 C milk
2 Tbsp fresh dill, chopped
8 oz Gruyere cheese, shredded (about 2 cups)
½ tsp kosher salt
½ tsp ground black pepper

Bring a large pot of salted water to boil. Cook the pasta until al dente according to the package directions. Drain well; set aside. Add the raw shrimp to the warm pasta and toss together. The heat from the pasta will partially cook the shrimp.

Meanwhile, preheat the oven to 400˚ F. In a small bowl, combine a handful of the feta, a pinch of the lemon zest, the panko, 2 teaspoons of the parsley and 1 tablespoon of the butter, melted. Toss with a fork to combine; set aside.

In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Once the butter is melted, whisk in the flour to form a paste. Cook 1-2 minutes, whisking constantly, until light golden brown. Whisk in the milk. Continue to heat the mixture, stirring frequently, until it bubbles and thickens, about 5 minutes. As soon as the sauce has thickened, remove from the heat and stir in the remaining feta, Gruyere, remaining parsley, remaining lemon zest, dill, salt and pepper. Pour the mixture over the pasta and shrimp; toss well to coat.

Transfer the mixture to a lightly greased 2½ or 3-quart baking dish. Sprinkle the breadcrumb-feta mixture evenly over the top. Bake for 20-25 minutes, until lightly browned and bubbling. Remove from the oven and let cool 5-10 minutes before serving.

My Notes:
This was okay. It didn't taste nearly as feta-licious as I wanted it to. I'm not sure I like the texture of shrimp in mac and cheese, either. It was too similar in texture to the noodles. The crispy topping was nice, though.

Week 41: Buffalo Chicken Macaroni and Cheese

2010-06-07T07:00:00.001-05:00

I never would have thought to add hot sauce to macaroni and cheese. The combination of cheeses in here also appealed to me.

Taken from Noble Pig

7 Tbsp unsalted butter, plus more for the dish
Salt
1 lb elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 C shredded chicken

2 cloves garlic, minced
3/4 C Frank's Buffalo Wing Sauce, divided
2 Tbsp all-purpose flour
2 tsp dry mustard
2-1/2 C half-and-half
1 lb extra sharp cheddar cheese, shredded
8 oz pepper jack cheese, shredded
2/3 C sour cream
1 C panko (Japanese breadcrumbs)
1/2 C crumbled blue cheese
2 Tbsp chopped fresh parsley

Preheat oven to 350 degrees and butter a 9 x 13 baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 Tbsp butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 Tbsp butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.

Garnish with even more wing sauce, blue cheese and sour cream if you like!

My Notes:

Like every macaroni and cheese recipe I try. . . this made way too much food. And, it didn't reheat well. Next time, I either need to invite a crowd or make a half batch.

Week 40: Garlic-Butter Burgers

2010-06-01T19:34:00.000-05:00

I'm always looking for a way to make a burger a little more exciting.

Taken from Deen Brothers
Servings: 4
Prep Time: Less than 10 minutes
Cook Time: 10 minutes

1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons chopped fresh parsley
1 large clove garlic, minced
Finely grated zest of 1 lemon
2 pounds ground beef
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 hamburger buns, split and toasted
Tomato slices, Onion slices, Lettuce leaves (optional)
Cheese and Bacon (optional)

Prepare the grill for medium direct heat or preheat the broiler.

In a small bowl, mash together the butter, parsley, garlic, and lemon zest. Form the mixture into a log, wrap in plastic wrap, and chill in the freezer for 10 minutes.

In a large bowl, mix together the beef, salt, and pepper. Form into 4 patties about 1 inch thick; place on a rimmed baking sheet. Cut a slit 1/2 inch deep into the side of each burger. Cut the butter log into 8 slices; tuck 1 slice into the slit in each burger, pressing it deep into the burger. Pinch the slits closed so the meat totally covers the butter.

Grill or broil the burgers for 7 to 9 minutes for medium rare, turning once. Top the burgers with the remaining butter slices and place in the toasted buns. If desired, top with tomato, onion, and lettuce.

My Notes:
These were great. We will definitely make them again.

Week 39: Spring Couscous

2010-05-27T06:00:00.001-05:00

I'm not a huge fan of couscous. It usually tastes dry and has kind of a weird texture. I thought I'd try this, though, to see what the couscous tasted like mixed with lots of other stuff. Also, the recipe reminded me a little of risotto, except way healthier and faster. I was happy with the final product.

Spring Couscous
Adapted from Everyday Food, May 2010 (p. 94)

Makes 4 servings
Prep and Cook time: 15 minutes

3 Tbsp unsalted butter
4 scallions, sliced thinly
Zest and juice of one lemon, separated
Salt and Pepper
1 lb asparagus, trimmed and cut into 1/2" pieces
3/4 C frozen peas
1-1/4 C low-sodium chicken broth
1-package (5.9 oz) Near East Parmesan couscous
1 lb chicken breast, cooked and shredded
1 Tbsp dried parsley

1. In a medium saucepan, melt the butter over medium-low heat. Add the scallions and cook, stirring constantly, until softened (approximately 3 minutes). Add the lemon zest and the broth and season with a little salt and pepper.

2. Bring to a boil, then add the asparagus and peas. Return to boiling and stir in the couscous and the chicken.

3. Remove from heat, cover, and let sit for 5 minutes.

4. Stir in the lemon juice and the parsley and season with salt and pepper.

Week 39: Sundried Tomato Risotto

2010-05-24T06:00:00.001-05:00

I love risotto. Sigh. It's actually something that I'd much rather have at home than at a restaurant. Rare.

I wasn't going to try this one because I have a sundried tomato fear - it's something about the shape and the color and the texture. But, I pulverized these in the food processor before I tossed them in the risotto and let them cook for 60 minutes. Fear cured.

Sundried Tomato Risotto
Taken from Pioneer Woman Cooks

Prep Time: 5 Minutes
Cook Time: 1 Hour
Servings: 10

4 Tbsp butter
2 Tbsp olive oil
1/2 whole large yellow onion, diced
3 cloves garlic, minced
2 C Arborio rice, uncooked
8 whole sundried tomatoes packed in oil, drained and minced
1 C dry white whine
7 C low sodium broth (chicken or vegetable)
Salt and pepper, as needed
1 C Parmesan, freshly grated
1/4 C heavy whipping cream
Dried basil

Heat broth in a saucepan. Set aside.

Heat butter and olive oil in a large dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.

Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.

Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.

Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.

Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.

My notes:
This really did take then entire 60 minutes to cook. It was slow to soak up the broth - maybe because I used a pot that was way too small (2.75 quarts was not enough space).

We ate this with salmon (flavored with Italian seasoning) and steamed broccoli. Next time, I'd serve it with a different colored meat. The salmon was too close in color to the risotto. Just me being strange.

Week 38: Snickers Bars

2010-05-22T07:00:00.003-05:00

Em sent me this recipe. She does that. She sends recipes and says, "I think you should make this." And, I do almost every time. And, she's right almost every time. Thanks Em.

Note - I don't usually measure ingredients by weight, but I did for this recipe. It made things much easier and more precise.

Taken from Instructables Living

14 oz milk chocolate (about 2 C chips) divided in half
3.5 oz (1/2 cup) butterscotch chips, divided in half
192 g (3/4 cup) creamy peanut butter, divided into 3 parts (1/4 cup, 64g each)
5 1/2 Tbsp butter (divided: 4 Tbsp and 1 1/2 Tbsp)
1 C sugar
1/2 C evaporated milk, divided in half
156 g (1 1/2 C) marshmallow fluff
1 tsp vanilla
1.5 C salted peanuts, chopped (or substitute nuts of your choice)
1 lb chewy caramels

Line a 9 x 13" pan with waxed paper or plastic wrap, making sure there's plenty of extra draped over the sides and ends of the pan. Don't skip this step or your delicious and beautiful Snickers Bars will never ever leave your 9 x 13" pan.

Layer 1: Chocolate
Combine 7 oz chocolate (1 C chips), 1.75 oz butterscotch (1/4 C chips), and 64 g (1/4 C) peanut butter in a microwave-safe bowl. Heat in 20-second increments, stirring each time, until all ingredients melt together smoothly. Pour into your pan, and spread in an even layer. Put the pan in the fridge or freezer to set.

Layer 2: Nougat
Combine 4 Tbsp butter, 1 C sugar, and 1/4 C evaporated milk in a small heavy-bottomed pot. Heat on low until the mixture melts, mixes, and starts to bubble. Stir as necessary. Remove from heat, and add 1 tsp vanilla, 64 g (1/4 C) peanut butter, and 1.5 C (156 grams) marshmallow fluff. Stir until all ingredients are melted and smoothly combined, then let it cool slightly. Pour into your pan on top of the chocolate, and spread in an even layer. Put the pan back into the freezer to set.

Layer 3: Caramel and Peanuts
Combine 1/4 C evaporated milk, 1 1/2 Tbsp butter, and pound of caramels in the (cleaned) small pot. Heat on low, stirring frequently, until the caramels have melted into the milk and butter. Melt slowly over low heat and stir. Follow the directions or it will burn. Coarsely chop the 1.5 cup peanuts, and stir into the caramel. Pour caramel/peanut mixture into your pan, and spread in an even layer. Stick the pan back in the freezer to set.

Layer 4: More Chocolate
Melt 7 oz milk chocolate (1 C), 1.75 oz (1/4 C) butterscotch chips, and 64g peanut butter (1/4 C) as described in initial step. Pour into your pan, and spread in an even layer on top of the caramel. Put the pan back in the freezer to set.

Remove pan from the freezer, and lift up the waxed paper or plastic to remove the treats. Deposit your block on a cutting board. Use a sharp, heavy kitchen knife to cut the rough edges offf your block, making the edges nice and square and tidy. Cut strips across your block. These should be the desired width of your finished Snickers bars. Cut across your strips, setting the length of your finished Snickers bars. (I cut about 1" square pieces.) Return to the freezer while slicing, as necessary. These slice much easier when cold.

Store in the refrigerator or freezer.

My Notes:
I made this for a potluck at work. Everyone loved it! It will be part of my regular rotation of desserts, especially for large events. It made many, many little squares of deliciousness.

I'm not sure if my nougat layer set quite right. It remained really soft, and the bars had to be chilled to be served.

Week 38: Zucchini, Tomato, and Ricotta Pasta

2010-05-19T06:00:00.000-05:00

I love, love, love zucchini. That was the impetus for this choice. That and the totally failed pasta recipe from earlier in the week.

Zucchini, Cherry Tomato, and Fresh Ricotta Pasta
Taken from Cooking Light

Makes 2 servings
Prep and Cook time: Less than 30 minutes

3 C whole milk
1/2 C buttermilk
3 1/2 tsp salt, divided
8 oz uncooked fettuccine
1 Tbsp olive oil
4 medium zucchini, halved lengthwise and sliced crosswise
1/4 tsp ground black pepper
2 tsp minced garlic
3 C cherry tomatoes, halved

To make about 1/2 C fresh ricotta:
Combine milk and buttermilk in a small heavy saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; drain. Place milk solids in a small bowl; sprinkle with 1/8 teaspoon salt. Toss gently to combine.

Prepare fettuccine noodles according to package directions.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 2 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, pepper, and garlic; sauté 2 minutes, stirring frequently; stir in tomatoes. Combine remaining 1/8 teaspoon salt, pasta, and tomato mixture in a large bowl; toss. Top with ricotta.

Notes:
This was light and fresh tasting, but it didn't have a lot of flavor. To make it a little livelier, I would suggest: use flavored fettuccine noodles (like peppercorn), increase portions of zucchini, tomato, and garlic to the amounts listed above, and top with some Parmesan.

Also, I have to comment on how easy it was to make the ricotta. It freaked me out a little when I initially read the recipe, but I'm glad I tried it. It dirtied an extra pot but didn't add much time or prep to the cooking process. If you want to substitute store-bought ricotta, you'll need about 1/2 C.

Also, I made this as a main course dish for myself. It's enough for two main course servings. Next time around, I would use it as a side dish with grilled chicken, salmon, or steak.

There will be a next time, though.

Week 38: Artichoke and Sausage Pasta

2010-05-17T06:00:00.000-05:00

I don't care much for artichokes, but they seem like such a fun and sophisticated food that I am trying to make myself like them. Thus, an artichoke pasta dish.

Fusilli with Sausage, Artichokes, and Sun-dried Tomatoes

Taken from Giada di Laurentiis

Makes 6 servings
Prep and cook time is about 40 minutes

3/4 C drained oil-packed sun-dried tomatoes, sliced
2 Tbsp of oil from sun-dried tomatoes, reserved
1 lb Italian hot sausages, casings removed
2 (8 oz) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 C chicken broth
1/2 C dry white wine
16 oz fusilli pasta
1/2 C shredded Parmesan, plus additional for garnish
1/3 C chopped fresh basil leaves
1/4 C chopped fresh Italian parsley leaves
8 oz water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Heat the oil reserved from the tomatoes in a large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl.

Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli, about 8 minutes. Drain the pasta (do not rinse).

Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

My notes:
I won't be making this one again. There just wasn't much flavor; I'm choosing to blame that on water that seeped out of the frozen artichokes. Oddly enough, Brad loved it.

Week 37: French Silk Pie

2010-05-15T08:53:00.000-05:00

I love French Silk Pie from Baker's Square. Our Baker's Square closed. That means no more French Silk Pie for me. So, I decided to make my own, and it was almost the death of me.

Taken from: Cook's Country (sample edition, 2010, p. 27)
Serves 8 to 10

1 C heavy cream, chilled
3 large eggs
3/4 C sugar
2 Tbsp water
8 oz bittersweet chocolate, melted and cooled
1 Tbsp vanilla extract
8 Tbsp (1 stick) unsalted butter, cut into 1/2" pieces and softened
1 (9") pie shell, baked and cooled

With electric mixer on medium-speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer to small bowl and refrigerate.

Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with 1/2" barely simmering water (don't let water touch bowl). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours.

Serve with whipped cream.

My Notes:
The step that involved beating the eggs, sugar, and water over simmering water did not work at all. I dumped the first batch and beat the second batch for about 30 minutes. I still don't think the pie turned out to be the right consistency. It still tasted good, though.

Week 37: Corn and Chicken Chowder

2010-05-12T07:00:00.002-05:00

It's still cold here. No sandals or capris for this girl! Bring on the soup. . .

This soup was a totally new experience for me. The only kind of chowder I've ever had is clam chowder. I made it for a Sunday lunch with BLTs.

Corn and Chicken Chowder
taken from Noble Pig

Makes 4 servings
Prep and Cook Time: Less than 30 minutes

12 oz. skinless, boneless chicken breast halves
4 fresh ears of sweet corn
1 32 oz. container chicken broth
1 small green sweet pepper, chopped
1 C whole milk
1-3/4 C instant mashed potato flakes
Salt and pepper to taste
Crushed red pepper, optional

In a Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.

Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes (if you want the chowder thicker, continue adding potato flakes in 1/4 cup increments until you get to your desired thickness).

Shred chicken using two forks. Return chicken to Dutch oven.

Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through.

Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper.

My notes:
I've never really thought of soup as a summer food, but this tasted like summer. It would taste even more like summer with fresh corn from the farmers' market (instead of frozen cobs of corn).