wire whisk

Pasta with Tomato Cream Sauce

2012-02-01T10:42:00.001-05:00

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Finely Diced

4 cloves Garlic, Minced

2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce

Salt And Pepper, to taste

Dash Of Sugar (more To Taste)

1 cup Heavy Cream

Grated Parmesan Or Romano Cheese, To Taste

Fresh Basil, Chopped

1-½ pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

(Pioneer Woman)

Curried Couscous with Broccoli & Feta

2012-01-25T20:51:00.002-05:00

I used frozen broccoli & a bag of pre-shredded carrots, which meant that there was basically zero prep to this recipe. Easy, fresh & so delicious.

1 3/4 cups water
1 cup uncooked couscous
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins (I'll use more next time)
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

YIELD: 5 servings (serving size: about 1 1/4 cups)

(Cooking Light)

Pesto Pasta with Roasted Tomatoes

2012-01-24T14:34:00.000-05:00

1 pint cherry or grape tomatoes

8 oz. mushrooms, sliced (optional)

3-4 Tbsp. olive oil

salt

pepper

8 oz. bowtie pasta

1/4 C. pine nuts

1/2 C. pesto sauce

1/3 C. shredded parmesan cheese

Preheat oven to 425. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While this is cooking, cook pasta as directed on box. While pasta is cooking, place pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes. To assemble, toss the hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional parmesan cheese if desired.

(Our Best Bites)

Albondigas Soup

2012-01-21T19:38:00.000-05:00

We loved the sweetness of this soup, & especially that it was a quick + easy one pot dinner. I cut this recipe in half & it was still giant.

6 14.5 oz cans beef broth

1 28 oz can crushed tomatoes

1 7 oz can diced green chiles

1 large onion, chopped

1 bunch cilantro, minced

2 lbs. ground beef

1 1/2 tsp dried basil

1 1/2 tsp dried oregano

1 1/2 c. white rice

salt and pepper to taste

lemon or lime to taste

Make your meatballs. I used an egg, 1/2 teaspoon of oregano & basil each, & about 1 cup bread crumbs & 1/2 of a chopped onion when I halved the recipe (adjust depending on the fat content of your meat). Lightly brown meat balls leaving slightly undone. Or, use pre-made use frozen meatballs too if you don't want to make them.

In a large pot combine: broth, tomatoes & their liquid, green chiles, onion, basil, & oregano. Bring to a boil. Add uncooked rice, cover & simmer for 15 minutes. Add meatballs; cover & simmer until meatballs are not pink in the center, usually 10-15 minutes longer. Lastly, before serving, stir in chopped cilantro. Add salt & pepper, plus lime juice to taste.

(From friend Jill - the source of all good recipes, especially when I'm in a pinch)

Bruce Paltrow's Pancakes

2012-01-13T16:11:00.000-05:00

From Gwyneth herself (via Glamour Magazine).

1 1/2 cups unbleached all purpose flour

3 tablespoons sugar

1 3/4 teaspoons baking powder

1 teaspoon salt

3 eggs

3 tablespoons butter, melted & cooled slightly

1 1/2 cups buttermilk

about 1/2 cup whole milk

Combine flour, sugar, baking powder & salt in a bowl. Whisk eggs, 3 tablespoons butter & buttermilk in another bowl. Whisk wet ingredients into dry ingredients until just combined (small lumps are fine). Cover batter & let rest overnight in the refrigerator. Heat a large greased griddle or large nonstick skillet over medium heat. Add milk to batter until it reaches desired consistency; the more milk, the thinner & more delicate the pancakes. Working in batches of three pancakes, spoon batter onto griddle or skillet. Cook until surface of pancake is covered with bubbles, 2 to 3 minutes. Flip & cook the other side until golden, 2 to 3 minutes. Drizzle with warmed maple syrup; serve.

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

2012-01-09T11:54:00.000-05:00

This recipe was time intensive, but really delicious - & felt like we were having something a little bit special for dinner. It made a generous amount, allowing us to eat some immediately & also fill two small Pyrex containers with a few servings each to put in the freezer to eat later.

Total Time: 2 hr 5 min

Prep: 45 min Cook:1 hr 20 min (if frozen) / 20 minutes if fresh

Yield: 6 to 8 generous servings

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)

3 tablespoons extra-virgin olive oil

1/2 large yellow onion, chopped (about 1 cup)

3 cloves garlic, chopped

1 pound ground turkey

1/2 teaspoon kosher salt, plus 1/2 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped

1 (15-ounce) container ricotta cheese

3/4 cup grated Parmesan

2 eggs, lightly beaten

1/4 cup chopped fresh basil leaves

2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows

1 1/2 cups grated mozzarella (about 5 ounces)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

(Giada)

Suzi's Warm Corn Dip

2011-12-26T13:52:00.000-05:00

2 cans corn
2 4-ounce cans chopped green chiles
1/2 cup red pepper, chopped
1/2 cup Parmesan cheese, shredded
1 cup Monterrey jack cheese, shredded
2 tablespoons jalapeno, chopped
1 cup mayonnaise
Chopped olives for garnish

Mix everything together in a large bowl, pour in baking dish & cook at 350˚ for 30 minutes.

Grandma Hessing's Hot Chocolate

2011-12-11T10:42:00.001-05:00

My friend Amy gave us a jar full of this last year, & I knew I had to make it myself this year. It's mellow, malty, creamy hot chocolate - kind of the polar opposite of the Shake Shack recipe that I love so much, but equally delicious. We tripled the recipe (!!) & are giving away jars to our friends & neighbors this Christmas (we basically bought out The Container Store's supply of cute holiday jars).

The recipe is huge! Making it once made enough to fill seven 25-ounce containers.

1 large can Quik chocolate drink mix (30 oz)

1 box instant powdered milk (8 qt)

1 lb. powdered sugar (2 1/2 cups)

1 large bottle powdered cream (22 oz.)

2 1/2 cups instant malt (original)

2 tsp. salt

Mix ingredients well. Will fit into a 5 quart tupperware container. Mix 1/4 cup chocolate mix to 1 cup hot water or milk.

Tortellini with Butternut Squash, Mushrooms & Fontina

2011-12-04T13:09:00.002-05:00

1 small butternut squash (2 pounds), peeled & cut into 1-inch cubes (or buy it pre-cubed at Costco!)

1/2 pound button or cremini mushrooms, stems trimmed & halved if large

1/4 cup fresh sage leaves

2 tablespoons olive oil

Kosher salt & black pepper

1 pound fresh or frozen cheese tortellini

2 ounces fontina or Gruyere, grated (1/2 cup), plus more for serving

Heat oven to 450. On 2 rimmed baking sheets, toss the squash & mushrooms with the sage, oil, 1/2 teaspoon salt, & 1/4 teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.

Meanwhile, cook the tortellini according to the package directions. Reserve 1/2 cup of the cooking water; drain the tortellini & return to the pot. Add the vegetables, fontina, 1/4 cup of the cooking water, & 1/2 teaspoon salt & toss gently to coat (add more coking water if the pasta seems dry). Sprinkle with additional cheese.

(Real Simple)

Tomato Soup w. Roast Beef, Cheddar & Horseradish Panini

2011-11-29T21:14:00.000-05:00

2 tablespoons olive oil

2 large onions, chopped

4 garlic cloves, chopped

1 28-ounce can whole peeled tomatoes

3 1/2 cups chicken broth

1 teaspoon dried thyme

Kosher salt & black pepper

1/2 cup sour cream

2 tablespoons prepared horseradish

8 slices sandwich bread

8 ounces thinly sliced roast beef

8 ounces sharp white cheddar cheese, sliced

2 cups baby arugula

Heat the oil in a large saucepan over medium-high heat. Add the onions & garlic & cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, & 1/2 teasponon each salt & pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth.

Meanwhile, in a small bowl, stir together the sour cream & horseradish. Form sandwiches with the bread, roast beff, Cheddar, arugula & half the horseradish mixture. Heat a lightly oiled grill pan over medium heat ^ cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Tp the soup with the remaining horseradish mixture & serve with the sandwiches.

(Real Simple)

Pioneer Woman's Cornbread

2011-11-29T21:07:00.003-05:00

1 cup Yellow Cornmeal

½ cups All-purpose Flour

1 teaspoon Salt

1 Tablespoon Baking Powder

1 cup Buttermilk

½ cups Milk

1 whole Egg

½ teaspoons Baking Soda

¼ cups Shortening

2 Tablespoons Shortening

Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!

(Pioneer Woman)

Pioneer Woman's Cornbread Dressing w. Sausage & Apples

2011-11-29T21:05:00.002-05:00

The very best stuffing I've ever had, although it took a lot of prep + time.

32 ounces, weight White Button Or Crimini Mushrooms
4 Tablespoons Canola Oil
½ teaspoons Kosher Salt
4 cups Cornbread, Cut Into 1-inch Cubes
4 cups French Bread, Cut Into 1-inch Cubes
4 cups Artisan/crusty Bread, Cut Into 1-inch Cubes
½ pounds Italian Sausage
2 cups Diced Onion
5 whole Granny Smith Apples, Large Dice
5 Tablespoons Brown Sugar
1 cup White Wine
½ teaspoons Kosher Salt
32 ounces, fluid Low (very Low) Sodium Chicken Broth
1 teaspoon Ground Thyme
½ teaspoons Turmeric (more To Taste)
2 teaspoons Rosemary, Leaves Minced
½ teaspoons (additional) Kosher Salt
Black Pepper To Taste
Fresh Parsley, Minced

Allow diced bread to sit out on cookie sheets for several hours or overnight, until dried out.

Preheat oven to 500 degrees.Wash mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with canola oil and sprinkle with 1/2 teaspoon salt. Mushrooms will be very coated, but that’s good! Divide mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from oven when mushrooms are deep brown. Set aside.

In a large skillet, crumble and brown sausage over medium high heat. Remove sausage from skillet and set aside. Without cleaning the skillet, add in diced onions and brown for five minutes. Increase heat to high and add diced apples, brown sugar, and 1/2 teaspoon salt. Cook for 3 to 5 minutes, or until deep golden brown.
Decrease heat to medium and pour in wine (be careful if you’re using an open flame). Stir and cook to reduce liquid by half, about two to three minutes. Pour apple/onion mixture into a bowl and set aside.

Return skillet to medium heat (again, without washing) and add thyme, turmeric, rosemary, 1/2 teaspoon salt, and pepper. Heat for a few minutes, then set aside.
Add bread to a large bowl, then add browned sausage, mushrooms, and apple/onion mixture (and juice that might have accumulated.) Next, add broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste.

Check seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake at 375 for 20 to 25 minutes, or until golden brown on top. (Or you can stuff the turkey if you’re into that kind of thing.

Delicious!

(Pioneer Woman)

Nixon Cranberry Salad

2011-11-29T21:04:00.002-05:00

3 cups whole cranberries fresh

¾ cup sugar

2 1/3 cup miniature marshmallows

1 8.5 ounce can crushed pineapple, drained

1 cup heavy cream

½ cup powdered sugar

1 tsp. vanilla.

1 pomegranate, seeds

Chop cranberries in food processor or blender, add sugar and chill for 1-2 hours. Add marshmallows & pineapple. Set aside.

Whip cream, adding sugar and vanilla to sweeten. Fold into cranberry mixture.

Refrigerate or freeze. Garnish with Pomegranate seeds.

(The Nixon Family)

Mom's Buttermilk Pancakes

2011-11-29T21:01:00.000-05:00

I grew up with a mother who never made anything out of a box (& only now as a cooking adult do I realize how very lucky I was). Her buttermilk pancakes are my very favorite to this day - especially with blueberries or huckleberries, + homemade syrup (easy!).

2 cups flour

1 teaspoon flour

1 1/2 teaspoon baking powder

2 teaspoons sugar

2 eggs

2 to 4 tablespoons melted butter

2 cups buttermilk

1 teaspoon baking soda

Mix buttermilk & baking soda. Let stand for a few minutes until the bubbles form. Meanwhile, whisk together flour, salt, baking powder, & sugar. Add butter & eggs to buttermilk mixture & then quickly whisk or fold into the flour. Don't over-mix, as batter should be lumpy. If the mixture is too thick, add a bit more buttermilk. Bake on a griddle.

There's no exact recipe for the syrup, but do something like this:

Melt a cube of butter, a bit of water (1/4 to 1/2 cups) & a large clump of brown sugar. When the mixture has been heated through & & the brown sugar & butter melted, adjust to taste, adding a bit of vanilla (&/or cinnamon). If you like a clear, thickened syrup, add a bit of cornstarch mixed with just enough water to dissolve & stir into the syrup, cooking until thickened.

*Remember that in order for the pancakes to be light & fluffy, all ingredients should be at room temperature. You can cheat with the buttermilk and butter by putting them in the microwave.

Thai Coconut Curry Soup

2011-11-19T23:06:00.001-05:00

Two 14oz cans of coconut milk

1 heaping tablespoon Thai curry paste

Roots & leaves of 1 bunch of cilantro, rinsed well

2 boneless, skinless chicken breasts, thinly sliced

2 cups of chicken broth

1 carrot, shredded

4 or 5 lime leaves

2 stalks of lemon grass, halved lengthwise, woody leaves removed

2 tablespoons of fish sauce

Zest & juice of 2 limes

A small knob of frozen ginger

A handful of bean sprouts

One 8 oz package of rice noodles

2 or 3 green onions, thinly sliced

A dash of salt or soy sauce

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.

Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.

Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.

Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Serves 4

Pumpkin Blondies

2011-10-14T10:59:00.000-04:00

2 1/3 cups all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup dark brown sugar

1 large egg

2 teaspoons vanilla extract

1 (15 ounce) can pure pumpkin puree

2 cups dark chocolate chips

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.

In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.

Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

(Adapted from Martha Stewart)

Fresh Strawberry Yogurt Cake

2011-09-28T12:12:00.000-04:00

Fresh & easy & so very delicious!

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 Tb. lemon juice, divided

Zest of 1 lemon

2 ½ cups all-purpose flour, divided

½ tsp. baking soda

½ tsp. salt

8 oz. plain or vanilla, greek yogurt

12 oz. fresh strawberries, diced

1 cup powdered sugar

Preheat oven to 325˚. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Preparation time: 15 minutes

Cooking time: 1 hour

(A Spicy Perspective)

Chocolate Sour Cream Bundt Cake

2011-09-20T11:26:00.000-04:00

This cake is as delicious as any I've had in all of my very favorite bakeries. I made it twice in one week! Make sure to use full-fat sour cream & high quality chocolate.

Serve with berries & whipped cream for some balance if three forms of chocolate in one recipe is a bit much for you!

For the cake:

1 cup nonalkalized cocoa powder, sifted, plus more for dusting

7.5 ounces semisweet chocolate, finely chopped

1 cup boiling water

2 1/4 cups all-purpose flour

1/ 1/2 teaspoons baking soda

1 1/4 teaspoon kosher salt

20 tablespoons (2 1/2 sticks) unsalted butter

2 1/2 cups firmly packed light brown sugar

5 eggs, lightly beaten

4 teaspoons vanilla extract

1 1/2 cups sour cream

1 1/2 cups semisweet chocolate chips

For the ganache:

6 ounces semisweet chocolate, finely chopped

2 tablespoons unsalted butter

1/2 cup heavy cream

Have all of the ingredients at room temperature.

Preheat an oven to 325. Grease the bundt pan & dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder & the chocolate. Add the boiling water & whisk until the chocolate melts & the mixture is smooth & blended. Set aside.

Over a sheet of parchment paper, sift together the flour, baking soda & salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth & creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar & beat until blended. Increase the speed to medium & continue beating until the mixture is light & fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more & stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low & add the flour mixture in three additions, alternating with the sour cream & beginning & ending with the flour, beating just until blended & no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture & beat until no white streaks are visible, stopping the mixture occasionally to scrape down the sides of the bowl. Using the rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60-70 minutes. Transfer the pan to a wire rack & let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack & lift off the pan. Let the cake cool completely, at least 1 hour.

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment-lined baking sheet. INvert the pan onto the rack & lift off of the pan.

Meanwhile, make the ganache: in a heatproof bowl, combine the chocolate & butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate & butter. Whisk until they melt & the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

Serves 16.

(Williams Sonoma Kitchen)

Noelle's Chicken Cabbage Salad

2011-09-18T21:43:00.001-04:00

1 rotisserie chicken, shredded
1 1/2 bags of coleslaw mix (or 3/4 head of cabbage, chopped)
1 bunch of green onions, diced
1 bunch of cilantro, chopped
2 ramen noodle packets (crush up the noodles to sprinkle on the salad & reserve the seasoning packets for the dressing)
Optional: toasted sesame seeds

Dressing:
1/3 cup vegetable or canola oil
1/3 cup (maybe a little less) sesame oil
1/3 cup (maybe a tad more) rice vinegar
1/4 cup sugar
1 tablespoon (give or take) soy sauce
Splash of fresh lemon juice (according to taste)
Ramen noodle seasoning packet (1 or 2, according to taste)
A bit of minced garlic

Shredded Pork & Pineapple Tacos

2011-09-03T17:42:00.000-04:00

Garnishes
2 cups 1/2-inch diced fresh pineapple
Fresh cilantro sprigs
Shredded red cabbage
Cotija cheese
Pickled Red Onions
Lime wedges
Guacamole
Pico de gallo, if desired

Slow Cooker Shredded Pork

1 (15-ounce) can tomato sauce

3 tablespoons chili powder

3 tablespoons light brown sugar

2 teaspoons ground coriander

1 teaspoon ground cumin

1 (3-pound) pork shoulder (or butt), trimmed of excess fat

Kosher salt and freshly cracked black pepper

5 cloves garlic, minced or grated

2 yellow onions, diced1/4 cup fresh lime juice

Pickled Red Onions

1/3 cup lime juice

1/3 cup sugar

1/3 cup red wine vinegar

1/2 medium red onion, thinly sliced (about 3/4 cup)

1 jalapeno, seeded and cut into rings

Slow Cooker Pork

Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.

Pickled Red Onions

In a small saucepan, over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard liquid before using.

Assemble the Shredded Pork in the warmed tortillas and top with pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt.

(Kelsey Nixon)

Tortellini with Snap Peas in a Lemon Dill Sauce

2011-09-03T17:33:00.000-04:00

1 lb. refrigerated cheese tortellini

1 lb. sugar snap peas (4 cups)

1 tablespoon olive oil 3 ounces pancetta, thinly sliced, and cut into 1/2 inch pieces (about 1/2 cup)

1 shallot, minced 1/4 low-sodium chicken broth 3/4 cup heavy cream

1 teaspoon lemon zest

3 tablespoons fresh dill, snipped & chopped fine, plus more for garnish

1/3 Parmesan cheese, finely shredded

In a large pot of salted boiling water, cook tortellini according to package directions; adding the sugar snap peas during the last 2 minutes. Drain.

Meanwhile, in a large saute pan, heat olive oil over medium-high heat. Add pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer pancetta to a small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add shallot and cook, stirring occasionally until fragrant and golden brown around the edges, about 2 minutes. Add chicken broth, heavy cream, lemon zest, and dill. Bring to a boil; reduce heat and simmer until sauce has thickened and coats the back of a spoon.Remove from heat and add tortellini, snap peas, and pancetta and toss gently to coat. Sprinkle with Parmesan cheese and garnish with additional dill before serving.

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

(Kelsey Nixon)

Santa Rosa Rice Salad

2011-07-07T16:41:00.003-04:00

1 box long grain & wild rice mix, cooked with seasonings

Juice of 1 lemon

3 chicken breasts, cooked & diced (or a shredded rotisserie chicken)

4 green onions, diced

1 red bell pepper, diced

3 oz. sugar snap peas, ends removed

2 medium avocados, diced

1 cup chopped pecans, toasted

lettuce leaves for garnish, chopped

Dressing:

2 cloves garlic, minced

1 T Dijon mustard

1/2 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon pepper

1/3 cup seasoned rice wine vinegar

1/3 cup vegetable oil

Combine dressing ingredients in a blender. Cover & refrigerate. Mix all salad ingredients except avocados & pecans. Combine with dressing & refrigerate 2 to 4 hours. Before serving, add avocados & pecans. Garnish with lettuce leaves. Serves 6-8.

(New Canaan Ward Cookbook)

Strawberry Shortcake Cupcakes

2011-05-25T14:46:00.001-04:00

2 tablespoons sugar

2 cups diced strawberries

1 package white cake mix

2 eggs

1 cup whipping cream

1 teaspoon vanilla extract

1/4 teaspoon salt

Add sugar to strawberries in a seperate bowl. Stir & set aside. Mix together cake mix, eggs, whipping cream, vanilla, & salt & beat until light & fluffy.

Pour 1-2 tablespoons batter into paper liners, add 2 Tbsp strawberry mixture on top. Cover strawberries with more batter until cups are 3/4 full. Save extra strawberries for garnish.

Bake at 350˚ for 15-18 minutes & cool slightly before serving with shipped cream frosting & strawberries

Buttermilk Banana Bread

2011-05-17T07:58:00.000-04:00

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 cup mashed bananas (about 3 average sized bananas)

4 tablespoons buttermilk

1/2 teaspoon vanilla

1 3/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

Grease & flour one large loaf pan or whatever combination of pans you'd like (muffins or smaller loaf pans). In a large bowl, cream butter & sugar together. Add eggs, bananas, buttermilk & vanilla until the batter is well mixed. Add in the flour, baking powder, salt & soda. Mix until well combined. Divide the batter into greased & floured bread pans & bake at 350˚ for 50-55 minutes or until a toothpick comes out clean.

Baked Creamy Chicken Taquitos with baked beans & Brazilian Lemonade

2011-05-16T22:15:00.001-04:00

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon granulated garlic

3 tablespoons chopped cilantro

2 tablespoons sliced green onions

2 cups shredded cooked chicken

1 cups grated pepperjack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425˚. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tightly as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with salsa, sour cream, or guacamole.

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed

1/2 tablespoons olive oil

2/3 cup diced onion

2-3 garlic cloves, pressed or finely minced

2/3 cups chicken broth

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce.

Brazilian Lemonade

4 juicy limes

1 cup sugar

6 cups cold water

6 tablespoons sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. Wash limes thoroughly with soap, cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender. Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk. If it’s bitter, just add some more sugar and maybe a little more milk.

Serve immediately over lots of ice. Serves 4.

(Our Best Bites)

Pasta with Mascarpone, Sun-dried tomatoes & spinach (+ shrimp or chicken)

2011-05-09T19:35:00.001-04:00

1 Cup Mascarpone Cheese at room temperature
Zest & juice of 1 lemon
1 teaspoon cracked black pepper
3 Boneless, skinless chicken thighs, diced into 1-inch cubes (or shrimp!)
1 1/2 tablespoons olive oil
2 cloves garlic, minced
Salt & pepper
1/3 cup chopped sun-dried tomatoes
1 (9 Ounce) bag baby spinach
1 (500 Gram) package pasta

To Serve:
Sauteed Garlic Breadcrumbs or
Grated Parmigiano Reggiano/ Pecorino Cheese

Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. Bring a pasta pot of salted water to boil. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown. Add the garlic and cook another minute or two. Season with salt and pepper. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese or sauteed breadcrumbs.

(Italian Food Forever)

Lemon-Basil Orzotto

2011-04-22T19:27:00.001-04:00

2 tablespoons extra-virgin olive oil

1 cup diced onion

1 1/2 cups orzo or pearl barley

1/2 cup dry white wine

3 cups chicken stock or low-sodium broth

1/2 cup frozen petite green peas

1/3 cup grated Parmesan cheese

2 tablespoons chiffonade fresh basil

1 teaspoon lemon zest

1/4 cup heavy cream

Juice of 1 lemon

Salt and freshly ground black pepper

Directions

In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.

Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

We served with a simple spinach salad, easy grilled chicken breast marinated in salad dressing, & crescent rolls (Trader Joe's).

(Kelsey Nixon)

Sweet & Salty Cake.

2011-04-11T08:52:00.000-04:00

From a lovely little bakery called Baked in Brooklyn. I made this last night for Mike's 30th - my first cake ever! - & it was really, really amazing. I'm kind of proud of myself actually, but also exhausted.

(It's worth the effort, maybe a few times a year.)

For the Dark Chocolate Cake

3/4 cup dark unsweetened cocoa powder

1 1/4 cups hot water

2/3 cup sour cream

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup vegetable shortening

1 1/2 cups granulated sugar

1 cup firmly packed dark brown sugar

3 large eggs, room temperature

1 tablespoon pure vanilla extract

For the Salted Caramel

1/2 cup heavy cream

1 teaspoon fleur de sel*

1 cup sugar

2 tablespoons light corn syrup

1/4 cup sour cream

For the Chocolate-Caramel Ganache Frosting

1 pound dark chocolate (60 to 70% cacao), chopped

1 1/2 cups heavy cream

1 cup sugar

2 tablespoons light corn syrup

2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2-inch pieces

For Garnish

2 teaspoons fleur de sel*, plus more for garnish

Make the Dark Chocolate Cake

Preheat the oven to 325°F. Butter three (or two) 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.

In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.

Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.

Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture.

Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.

Make the Salted Caramel

In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.

Meanwhile, keeping a close eye on the cream mixture so it doesn’t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let cool for 1 minute.

Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.

Make the Chocolate-Caramel Ganache Frosting

Put the chocolate in a large heatproof bowl and set aside.

In a small saucepan, bring the cream to a simmer over very low heat. Meanwhile, keeping a close eye on the cream so it doesn’t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let the caramel cool for 1 minute.

Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minute, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.

Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.

Assemble the Cake

Place one cake layer on a serving platter. Spread 1/4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3/4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake (see page 22) and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.

This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

*I used Kosher Salt.

(Baked)

Burrito / Taco Chicken Enchiladas

2011-04-05T17:54:00.002-04:00

An easy (& faster!) alternative for the Cafe Rio lover. Make the sauce ahead of time, & cook the rice while the chicken is boiling. Assemble it all together & that's it! Easy.

Santa Fe Lime Rice

1 cup rice, long grain or basmati (I used jasmine)

2 cups chicken broth

1/4 teaspoon salt

1/4 teaspoon garlic powder (or a bit of freshly minced garlic)

Juice of 1/2 lime

2 tablespoons butter

1/4 teaspoon cumin

1/3 cup cilantro

Melt butter in a pot & add all seasonings & cilantro. Add rice & cook over medium heat for 2 minutes stirring constantly. Add stock & lime juice, return to simmer, & then turn to heat to low. Cover & cook about 30 minutes. Set aside.

Chicken

Cook & shred one pound of chicken any way you prefer. Boil it on the stove, cook in the oven or use a rotisserie chicken.

Salsa Verde Cilantro Ranch Sauce

1 cup salsa verde

1 package buttermilk ranch

1/3 cup cilantro

1/3 cup sour cream

1/3 cup mayo

1 teaspoon minced garlic

1/2 teaspoon coarse salt

1 tablespoons fresh lime juice

1/4 teaspoon cumin

1/4 cup sugar

Burritos

6 burrito size tortillas (or a package of smaller taco sized tortillas)

Shredded monterrey jack cheese

1 15 ounce can black beans, drained

Rice, recipe above

Assemble chicken, rice, beans & cheese in the tortillas (either in taco or burrito form). Cover with sauce, cover dish with tin foil & then bake at 350 for 40 minutes. Remove foil, sprinkle more cheese on top & cook for another 10 minutes.

Serve with fresh cilantro, chopped tomatoes & avocado.

(Our Recipe Club)

Chocolate Bread Pudding

2011-03-13T19:29:00.000-04:00

How could you go wrong with chocolate, cream & croissants? So easy & so delicious. I'm counting this as a new favorite.

2 cups milk
1 1/4 cups heavy cream
1 vanilla bean (I used one teaspoon vanilla paste)
5 oz. bittersweet chocolate, finely chopped
1/2 cup sugar
5 eggs
Pinch of salt
5 day-old croissants, cut into 1-inch pieces
4 oz. bittersweet chocolate, cut into 1/2-inch pieces
Caramel sauce for serving
Lightly sweetened whipped cream for serving

Preheat an oven to 325°F. Lightly butter a 2-quart oval au gratin dish.

Pour the milk and cream into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the bean, then add the seeds and bean halves to the milk mixture. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.

Return the saucepan to medium-high heat and bring to a simmer. Remove from the heat and whisk in the 5 oz. finely chopped chocolate until smooth.

In a heatproof bowl, whisk together the sugar, eggs and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour the mixture through a fine-mesh sieve set over a large bowl. Add the croissants and stir to combine. Let stand for 20 minutes, occasionally pressing the croissants into the custard.

Stir 3 oz. of the chopped chocolate into the croissant mixture and transfer to the prepared dish. Sprinkle the remaining chopped chocolate on top. Bake until a knife inserted near the center of the pudding comes out almost clean, 40 to 45 minutes. Serve warm or at room temperature. Accompany each serving with a drizzle of caramel sauce and a dollop of whipped cream. Serves 8.

(Williams-Sonoma Kitchen)

Cafe Rio at home.

2011-02-27T22:25:00.000-05:00

The whole thing! The most genuine replica of the Utah favorite that I've come across. Here's the recipe for the sweet pork, the cilantro + lime rice, the tomatillo dressing & the black beans. Make into a salad or a burrito!

Sweet Pork

2 pounds pork

3 cans Coke (not diet)

1/4 cup brown sugar

dash garlic salt

1/4 cup water

1 can sliced green chilies

3/4 can RED enchilada sauce

1 cup brown sugar

Add a can and a half of Coke and 1/4th cup brown sugar to a ziplock bag with pork. Marinate for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and drain liquid. Shred pork.

In a blender, blend 1/2 can Coke, chilies, enchilada sauce and a cup of brown sugar. If it's a bit thick, add more Coke until desired consistency. Place the shredded pork and sauce back into the crock pot and cook on low for 2 hours.

Cilantro Lime Rice

1 cup uncooked rice

1 teaspoon butter or margarine

2 cloves garlic, minced

1 tablespoon freshly squeezed lime juice

2 teaspoon sugar

3 tablespoons fresh chopped cilantro

1 teaspoon freshly squeezed lime juice

1 can (15 oz) chicken broth

1 cup water

Combine rice, butter, garlic, 1 teaspoon lime, chicken broth and water in a sauce pan, bringing to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and fluff rice to mix.

Black Beans

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoons ground cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro Tomatillo Ranch Dressing

1 packet traditional Hidden Valley Ranch mix (not buttermilk)

1 cup mayonnaise

1 cup buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlic

juice of 1 lime

1 jalapeno

Mix all ingredients together in the blender until thoroughly combined.

To Prepare

Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375˚ for about 5 minutes or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions. Add guacamole and sour cream. Add crushed tortilla chips, a shake of parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch (makes about 6 salads). Or - make into a burrito!

Pioneer Woman's Beef Fajita Nachos

2011-02-07T08:49:00.002-05:00

I made these for our Superbowl festivities yesterday. Everything Ree Drummond comes up with is amazing. No exception here.

Flank Steak

1 whole Flank Steak

⅓ cups Olive Oil

2 whole Limes, Juiced

4 whole Canned Chipotle Peppers, With A Little Sauce

4 cloves Garlic, Peeled

1 whole Handful Of Cilantro

Nachos

2 whole Yellow Onion

2 whole Bell Peppers, Cored And Sliced (can Use Different Colors)

Olive Oil (for Frying)

Sturdy Tortilla Chips

8 ounces grated cheese (cheddar, Jack, Pepper Jack, Etc)

Guacamole

Salsa

Sour Cream

To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Place flank steak into a large plastic bag or baking dish. Pour in marinade and make sure it adequately coats the meat. Seal bag or cover tightly and refrigerate for 24 hours at least.

When ready to make the nachos, preheat oven to 350 degrees. Heat an outdoor grill or an indoor grill pan (or you can use a skillet). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn 45 degrees halfway through on both sides to get nifty grill marks.) Remove steak from grill and set aside to rest.

In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits. Remove from heat and set aside.

Slice half of the flank steak into strips against the grain, then chop slices into smaller bites. Place sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.

Arrange tortilla chips on a large ovenproof platter (or cookie sheet.) Sprinkle plenty of cheese all over the top. Place platter in oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips.) Remove from oven, then generously sprinkle peppers, onions, and chopped steak all over the top. Return to oven for no more than another minute—just long enough to heat up the meat and peppers (but not cook the meat all the way through.)

Remove from oven and plop guacamole all over the top. Serve immediately with salsa and sour cream.

Use the rest of the meat for more nachos…or make real fajitas!

I used all of the flank steak that I purchased, an entire bag of cheese & four avocados (with red onion, salt, tomato, lime juice + zest, & a ton of cilantro) - enough for two large platters of nachos. Amazing!

(Pioneer Woman)

Ina's Challah French Toast

2011-02-05T09:36:00.000-05:00

My husband made this for us this morning & I promise that it was better than any French toast I've had in any restaurant. Amazing.

6 extra-large eggs

1 1/2 cups half-and-half or milk

1 teaspoon grated orange zest

1/2 teaspoon pure vanilla extract

1 tablespoon good honey

1/2 teaspoon kosher salt

1 large loaf challah or brioche bread

Unsalted butter

Vegetable oil

To serve:

Pure maple syrup

Good raspberry preserves (optional)

Sifted confectioners' sugar (optional)

Preheat the oven to 250 degrees F. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

(Ina Garten)

Pioneer Woman's No Kneading Rolls

2011-01-29T17:52:00.000-05:00

These rolls are perfectly sweet & salty - & easy enough that they gave me the confidence to know that I can actually make dinner rolls from scratch (something that I always thought was too time consuming & cumbersome to do by myself). I couldn't stop at one - or two!

4 cups Milk

1 cup Sugar

1 cup Vegetable Oil

9 cups Flour

2 packages (4 1/2 Tsp.) Active Dry Yeast

1 teaspoon (heaping) Baking Powder

1 teaspoon (scant) Baking Soda

2 Tablespoons Salt

Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees).

Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.

When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

(Pioneer Woman)

Tortellini Basil Soup

2011-01-04T22:15:00.002-05:00

32 ounces chicken broth

1 9-ounce package fresh cheese tortellini

1 15.5 ounce can cannellini beans, rinsed & drained

1 cup chopped tomato

1/2 cup thinly sliced fresh basil

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1 teaspoon freshly ground black pepper

1-2 cups shredded rotisserie chicken (optional)

Bring broth to a boil. Add tortellini, cooking 6 minutes or until tender. Stir in beans & tomato. Reduce heat, & simmer 3-4 minutes until thoroughly heated.

Remove from heat. Stir in basil, vinegar, & salt. Ladle soup into bowls & sprinkle with pepper.

Yield: 6 1-cup servings

Calories: 214

Fat: 5 grams

(Weight Watchers)

Jose Andres' Stuffed Apples

2010-12-06T20:31:00.002-05:00

These were unexpectedly delicious & made for a warm & simple meal on a cold day.

3 slices bread, crust removed & torn into small pieces

3/4 cup milk

1 pound ground pork, beef or veal - or a combination

2 slices bacon, minced

1 small onion, minced

1 clove garlic, peeled & minced

1/4 teaspoon cinnamon

Chopped parsley

Salt to taste

6 large baking apples, such as McIntosh or Empire, cored

1 tablespoon lemon juice

Preheat oven to 425 degrees. Using a pairing knife, expand the opening in each apple. Rub cored apples with lemon juice to keep from borwning. Soak the bread in milk until well saturated, about 10 minutes. Combine the soaked bread with the meat, onion, parsley, cinnamon & salt. Generously stuff each apple with the meat mixture. Drizzle with a little bit of olive oil & sprinkle with salt. Bake for 35-40 minutes in an oven-safe baking dish.

Serves 6.

(Seen on The Today Show)

Perfect Brownies

2010-12-04T17:42:00.002-05:00

Friend Kaela brought us dinner a few weeks ago & included these brownies. Perfectly perfect brownies. Make them.

2/3 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

veg cooking spray

2 ounces unsweetened chocolate

4 ounces bittersweet or semisweet chocolate

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

1 1/4 cups sugar

2 teaspoons vanilla extract

3 large eggs

Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.

Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.

Makes 16 brownies.

Note: If you wait until toothpick inserted comes out clean, they’re overcooked. You want fudgy crumbs.

(My Baking Addiction)

Roasted Autumn Vegetables

2010-12-04T17:26:00.002-05:00

My mother made these while she was visiting after I had my baby this last September & we've been hooked on them ever since! So easy to make & keep on hand, & a welcomed dose of vegetables. We serve with chicken, risotto, or even by themselves. Mix your vegetables up & try different things each time.

1 small butternut squash, cubed

Several beets - red or golden

2 red bell peppers, seeded and diced

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

1 red onion, quartered
Carrots
Turnips

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

1/4 cup olive oil

2 tablespoons balsamic vinegar

salt and freshly ground black pepper

Preheat oven to 450 degrees. In a large bowl, combine the squash, beets, red bell peppers, sweet potato, & Yukon Gold potatoes. Separate the red onion quarters into pieces, & add them to the mixture. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, & pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through & browned.

Butternut Squash Soup

2010-12-04T17:21:00.000-05:00

Hands down, the yummiest butternut squash soup I've ever had. It must be the bacon. And the crème fraîche.

Active time: 30 minutes, Total Time: 50 minutes, Serves: 4-6

2 tablespoons olive oil

1 cup onion, diced into ¼-inch pieces

1 tablespoon honey

1 large (2¼- to 2½-pound) butternut squash

1 medium sweet potato

1½ cups whole milk

3¼ cups water

Salt and pepper

1 tablespoon butter

2 tablespoons crème fraîche

Optional garnish:

½ cup crème fraîche

1½ ounces smoked bacon, cut crosswise into ¼-inch pieces

1 tablespoon flat-leaf parsley, roughly chopped

Halve butternut squash lengthwise, scoop out seeds and place squash on a cutting board cut side down. Remove peel using a sharp knife or strong vegetable peeler. Cut flesh into 1-inch cubes. Peel sweet potato and cut into 1-inch cubes.

Heat olive oil in a stockpot set over medium heat. Add onion and sauté until translucent, about 3

minutes. Add squash and sweet potato and cook for 5 minutes. Stir in honey and cook for another 5 minutes. Add milk and water and bring to a simmer. Lower heat slightly and gently simmer until squash and potatoes are tender, about 30 minutes. Working in batches, transfer the soup to a blender and purée until completely smooth.

Pour soup back into stockpot and bring it back up to a simmer. If the soup is too thick, loosen it with just enough water so the soup has the consistency of heavy cream. Taste and adjust the seasoning with some salt, a generous amount of black pepper and a bit of honey, if needed. Stir in butter and crème fraîche. Once melted, turn off the heat.

Just before serving, sauté bacon over medium heat for about 4 minutes, turning to brown all sides. Stir in the crème fraîche and cook for 2-3 minutes longer, or until heated through. Season with pepper.

Ladle into warmed bowls and garnish with the bacon-cream and chopped parsley. Serve with thick slices of grilled country bread.

(Daniel Rose & The Wall Street Journal)

Suzi's Chocolate Crinkle Cookies

2010-11-10T08:30:00.004-05:00

My new favorite cookies, hands down.

2 cups sugar
3/4 cup vegetable oil
3/4 cup Hershey's Cocoa Powder
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar for dusting

In a large mixing bowl, combine sugar & oil. Add cocoa; blend well. Beat in eggs & vanilla. Combine flour, baking powder & salt; add to cocoa mixture blending well. Cover; chill at least 6 hours. Heat oven to 350. Shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on greased cookie sheet. Bake 12 to 14 minutes or until almost no indentation remains when touched. Remove from cookie sheet & cool on a wire rack.

Makes 4 dozen.

Jill's Crock Pot Fiesta Chicken

2010-10-28T11:45:00.000-04:00

I'm on the search for quick & easy right now given the amount of time I'm spending feeding my son & not cooking for my husband. This crock pot chicken recipe from friend Jill was so simple & easy that I didn't even have to go to the grocery store. I'll take it.

3-4 chicken breasts (I used frozen tenderloins)

1 jar of your favorite salsa (we had some from Trader Joe's)

1 can black beans (drained)

1 can corn (drained - or use frozen, like I did)

8 ounces cream cheese

Combine all ingredients (except cream cheese) in a crock pot & cook on low for 4 hours. Remove chicken breasts from salsa mixture, shred & place back in crock pot. Cut the cream cheese into cubes, add to the crock pot & let it sit for about 0 minutes. Stir & serve over rice or in a burrito.

Serves 5 generously.

Maribeth's Chipotle Chili with Cornbread Pancakes

2010-10-10T13:17:00.000-04:00

We've been in newborn land for the past several weeks which means that I have cooked absolutely nothing. But my friends have! I love my friends who have brought me food, otherwise I'm certain we would have died of starvation, or at least over consumption of pretzel M&M's. Bless them.

Maribeth's chili was especially delicious. Mike asked me about a dozen times if I'd gotten the recipe from her yet. Yes, yes - I'll make it often this fall. I promise.

2 tablespoons extra-virgin olive oil, 2 turns of the pan

2 poblano peppers, seeded and thinly sliced (to make it less spicy just use green bell peppers)

2 pounds ground sirloin

1 medium onion, chopped

3 to 4 cloves garlic, chopped

2 tablespoons grill seasoning, a couple of palm fulls (e.g. McCormick)

2 tablespoons Worcestershire sauce, eyeball it

2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce

1/2 cup steak sauce

1 1/2 cup beef stock

1 (28-ounce) can crushed fire roasted tomatoes

1 can black beans, rinsed and drained

1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes)

Softened butter, for greasing a griddle

Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beef stock. Add tomatoes and reduce heat to low.

Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in cornbread pancake batter to make 3-inch corn pancakes. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side.

Top bowlfuls of the chili with cornbread pancakes and serve.

Cranberry Orange Scones

2010-09-13T17:34:00.000-04:00

Friend Jill made these for the lovely baby shower that she helped throw for me last weekend. So delicious, especially with the glaze. And pretty, too (who doesn't love pretty food?)!

4 cups plus 1/4 cup all-purpose flour

1/4 cup sugar, plus additional for sprinkling

2 tablespoons baking powder

2 teaspoons kosher salt (I didn't have kosher, so i used like 1 1/2 tsp regular salt)

1 tablespoon grated orange zest

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

1/2 cup confectioners' sugar, plus 2 tablespoons

4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Notes from Jill: I double the glaze, because it doesn't make very much. I also added some vanilla and fresh squeezed orange juice to the glaze as well, and added about 1/2 teaspoons vanilla and 2 tablespoons fresh squeezed orange juice to kind of break up the chalky-ness of the powdered sugar.

Spicy Shrimp Curry With Coconut Milk & Apple

2010-09-12T19:30:00.002-04:00

1 large unpeeled tart apple, such as Granny Smith

2 tablespoons finely chopped fresh ginger

1 medium onion, coarsely chopped

4 cloves garlic, finely chopped

3 teaspoons curry powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground cayenne pepper

4 medium tomatoes, chopped

1 cup frozen peas

1 13 1/2-ounce can unsweetened coconut milk

1 1/2 pounds medium shrimp, peeled and deveined

1/2 cup chopped fresh cilantro

3 tablespoons vegetable oil

1. Quarter, core, and slice the apple into 1/4-inch-thick pieces; set aside.

2. Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat.

3. Reduce heat to medium and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or just until the shrimp are cooked.

4. Stir in the cilantro. Serve with hot cooked rice.

Serves 4

Hands-on Time: 45 minutes

Keep unpeeled ginger in a sealed plastic bag in the refrigerator for up to 3 weeks.

Nutritional Information: Calories 474; Carbohydrate 27g; Fat 24g; Fiber 7g; Iron 9mg; Protein 41mg;

(Real Simple)

Chocolate Bread Pudding

2010-09-12T19:06:00.002-04:00

1 (1-pound) loaf French or Italian bread, cubed

3 cups milk

1/4 cup heavy cream

1/2 cup coffee flavored liqueur

1 cup sugar

1 cup packed light brown sugar

1/4 cup cocoa powder

1 tablespoon vanilla extract

2 teaspoons almond extract

1 1/2 teaspoon cinnamon

6 eggs, lightly beaten

8 ounces semisweet chocolate, grated

Whipped cream

Preheat oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish & place the bread in the dish. In a large bowl, whisk together the milk, cream, & liqueur (or substitute). Using another bowl, combine the sugar, brown sugar, & cocoa powder & mix well. Add the sugar mixture to the milk mixture & mix well. Add the vanilla & almond extract, & cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture & mix well.

Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle & it should come out clean.

Serve the pudding warm, or refrigerate and serve chilled with whipped cream.

Serves 10.

(Paula Dean)

Fresh Raspberry Sour-Cream Crumb Cake

2010-09-11T08:44:00.005-04:00

For the crumb topping:

1 cup all-purpose flour

2/3 cup granulated sugar

Grated zest of 1 lemon

8 Tbs. (1 stick) unsalted butter, melted

For the cake:

1 3/4 cups all-purpose flour

1 cup granulated sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3 eggs

1 cup sour cream

1 tsp. vanilla extract

2 cups fresh raspberries

2 Tbs. confectioners’ sugar

Preheat an oven to 350°F. Grease & flour a 10-inch round springform pan.

To make the crumb topping, in a small bowl, stir together the flour, granulated sugar & lemon zest. Add the melted butter & stir with a fork until the mixture is crumbly. Set aside.

To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder, baking soda & salt.

In another bowl, whisk together the eggs, sour cream & vanilla until well blended. Make a well in the center of the flour mixture & add the sour cream mixture. Beat until smooth & fluffy, about 2 minutes.

Spoon the batter into the prepared pan & spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown & a toothpick inserted into the center of the cake comes out clean, 38 to 42 minutes. Transfer the pan to a wire rack & let cool for 20 minutes. Remove the sides of the springform pan. Dust the cake with the confectioners' sugar & serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.

Photos of my attempt here.

(Williams-Sonoma via The Cook Next Door)

No-Bake S’More Fun Brownies

2010-09-02T18:03:00.000-04:00

Fat Witch Bakery in Chelsea Market is my favorite place to pick up a brownie in New York City. Oh boy, they're so good! On a day in the mid-90's, this was a perfect treat that doesn't require turning on the oven.

2¼ c. crushed graham crackers (10-11 crackers)

1½ c. miniature marshmallows

¾ c. milk chocolate chips

1 stick unsalted butter, plus extra for greasing a pan or skillet

¾ c. granulated sugar

1 large egg

1 tsp. vanilla

Grease a 9-inch-by-9-inch baking pan or skillet with butter. Dust with flour & tap out the excess.

Mix the graham cracker crumbs, ¾ cup of the marshmallows, & ½ cup of the chocolate chips together in a bowl & set aside.

Over low heat, in a saucepan or skillet, melt the butter with the sugar, egg, & vanilla, stirring constantly. Set aside to cool.

Add the cooled sugar mixture to the bowl & stir well, allowing the marshmallows & chips to melt. Fold in the remaining marshmallows & chips.

Press the mixture into the pan & cool for 30 minutes.

Cut & don’t be too smug about your magic.

Makes twelve to sixteen

(From Fat Witch's new cookbook)

Overnight Oatmeal

2010-09-02T10:57:00.000-04:00

8 cups water

2 cups steel-cut oats

1/3 cup dried cranberries

1/3 cup dried apricots, chopped

1/4 tsp. salt

Combine in slow cooker. Cook on low for 7 to 8 hours.

Serve with milk (whole or cream is best), brown sugar & chopped butter.

*I don't have an exact count, but this recipe is large & great for a group. Keep in mind that a typical serving of steel cut oatmeal is about 1/4 cup, uncooked.

Fresh Greek Pitas with Chicken & Hummus.

2010-08-24T13:34:00.001-04:00

We had a few days of food gluttony & appreciated Kelsey passing along this yummy recipe for fresh Greek Pitas. Lots of fresh vegetables, plus the addition of hummus & marinated + grilled chicken for some extra protein. They were healthy, easy & delicious. We're using the extra veggies we have on hand & making them again tonight for dinner.

PS - Look out for Kelsey's show premiering November 6th on The Cooking Channel! I'm so proud of this girl.

Yield: 4-6 servings

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

salt and pepper, to taste

1 1/2 cups cherry tomatoes, chopped

1 cup green bell pepper, chopped

1/4 cup red onion, chopped

1 cup cucumber, diced

1/4 cup radishes, chopped

1/4 cup fresh Italian parsley, chopped

1 cup feta cheese, crumbled

4-6 whole wheat pitas

In a large bowl, whisk vinegar into olive oil & season with salt & pepper to taste. Mix in tomatoes, bell pepper, red onion, cucumber, radishes, & Italian parsley. Lastly, stir in feta cheese & season with additional salt & pepper if necessary.

We added hummus & chicken, but I'm thinking that falafel balls (store bought?) would be a perfect addition, too - especially on those days when meat isn't sounding like a great option. Yum.

(Kelsey's Kitchen)

Giada's Strawberry & Mascarpone Filled Cupcakes

2010-08-08T21:31:00.000-04:00

I made 24+ of these cupcakes for our Sunday picnic today & came home with zero. Easy (especially for a non-baker like myself), pretty & delicious.

1 box vanilla cake mix (I used Duncan Hines Moist Deluxe French Vanilla cake)

1 (8-ounce) container mascarpone cheese, chilled

1/2 cup thawed & drained frozen strawberries (I used fresh)

1/4 cup sugar, plus 1/2 cup

1 tablespoon lemon juice

1/4 cup water

1 teaspoon vanilla extract

2 cups confectioners' sugar

Make the cupcakes according to package instructions. Lightly grease the muffin tin & fill the batter almost to the rim of each muffin cup (I filled halfway & used cupcake liners). Bake according to package directions & let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, & lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip (I used this decorating squeeze bottle from Crate & Barrel). Push the tip gently into the bottom of a cupcake & squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, & vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

*I omitted most of the icing for this recipe. Instead, I filled each cupcake with the mascarpone / strawberry mix, & then did a small circle of extra filling on the center of each cupcake, placing three blueberries on each. I sprinkled with powdered sugar, chilled, & served.

(Giada De Laurentis)

No-bake Peach Pie

2010-08-08T21:19:00.002-04:00

I'm huge fan of fresh peaches, & I'm also a huge fan of not turning on my oven in the sweltering summer heat. This pie that I made this afternoon was perfect for a warm day in the city & an evening picnic at the park with friends.

Easy as pie.

1 can sweetened condensed milk

1/3 cup lemon juice

9" pie shell

6 to 7 peaches

1 cup whipped cream

Powdered sugar to sweeten

Mix sweetened condensed milk & lemon juice together. Pour most of the mixture into a baked pie shell, reserving just a bit. Pare & slice peaches & put into shell over milk / lemon juice mixture, then drizzle the remaining mixture over the rest of mixture. Make whipping cream, sweeten to taste & spread on top of pie (if desired). Pie is also delicious with just a bit of powdered sugar sprinkled on top.

Chill for at least two hours prior to serving (as filling gets runny when warm).

Sweet Corn Tamale Cakes

2010-07-30T07:36:00.000-04:00

Have you had the corn tamale cakes from The Cheesecake Factory? I think that I order the stuffed chicken tacos just so that I can eat the two little cakes of corn perfection. They are SO GOOD & I've been dying to make them on my own.

I finally dug up a copy cat recipe (& have since lost the source, boo) & made them with my favorite enchiladas when we had company over last night. They were perfect, & I'm now scheming up more ideas for Mexican food so that I can have another excuse to make these.

*Note: The yield on this recipe is fairly small, & serves 4 adults a modest side portion.

1 1/2 cups frozen sweet corn

1/2 cup butter (1 stick), softened

3 tablespoons granulated sugar

1/8 teaspoon salt

1/2 cup corn masa (corn flour)

2 tablespoons all-purpose flour

Chop one cup of the frozen corn in a food processor until coarsely pureed. Combine pureed corn with softened butter, sugar, & salt. Blend well with electric mixer until it has a fine, grainy consistency.

In a bowl, combine pureed corn, masa & flour. Blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

With your hands, measure approximately 1/2 cup portions & scoop into balls (like cookie dough) & then press into 2-inch flat patties. Arrange the patties on a baking sheet & bake for 20 to 25 minutes or until cakes are browned on the bottom. Gently flip the cakes with a spatula & bake for an additional 5 to 7 minutes, or until the second side is browned.

Serve with sour cream, guacamole & salsa verde.

(Makes approximately 12 small cakes)

German Pancakes

2010-07-25T21:22:00.000-04:00

We got home after midnight last night from a week of travels. This meant that our fridge was almost completely empty, save it be some eggs, milk (the Costco half-gallons never expire!), condiments & some leftover whipping cream from 2 weeks ago (still not expired though!). I think we had some frozen English muffins, edamame & berries in our freezer.

We had oatmeal for breakfast (the organic packets from Costco - yum) & I fully expected to have eggs + toast for dinner. Until!

Inspiration + improvisation came through.

I haven't made German Pancakes on my own in maybe 5 years - definitely not since we lived in our Wall Street apartment, anyway. But somehow, we came out with an amazing breakfast for dinner meal (my favorite) tonight - complete with German Pancakes, warm berries, fresh whipped cream & a buttermilk syrup all made from scratch. Here's what I did:

German Pancakes

6 eggs

1 cup milk

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons butter or margarine, melted

Place the eggs, milk, flour & salt in a blender; cover & process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400˚ for 20 minutes.

Buttermilk Syrup

1 1/2 cups sugar

3/4 cup buttermilk

1/2 cup butter or margarine

2 tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla extract

Confectioners' sugar

I more-or-less halved this recipe since it was just the two of us for dinner, & since I didn't have all of the ingredients on hand, I improvised. No buttermilk? No problem. One tablespoon white vinegar or lemon juice (I used lemon juice) + almost 1 cup of milk solves that problem (then you use what you need). A lack of corn syrup on hand led me to use a bit of corn starch instead. And, I used vanilla bean paste instead of vanilla extract (because nothing is better than the real thing). Boil the first five ingredients & bring to a boil. Remove from heat, stir in vanilla, & voila! Perfect buttermilk syrup.

Whipped Cream

Using a chilled bowl & a hand mixer, whip together cream & a generous (& I mean excessively generous - I like my whipped cream sweet) dose of powdered sugar. Finish off with vanilla bean paste - love the brown specks - & you've got perfect whipped cream every time.

This might be a new Sunday tradition.

Scones with Mascarpone Cheese & Strawberries

2010-07-18T22:45:00.001-04:00

I'm a huge fan of scones & a lover of mascarpone cheese. Friend Emma made these tonight & I told her I'd be making them in my own kitchen very soon - although preferably when my husband is back in town & I don't have the risk of being alone (which would be trouble with these on hand).

2 1/4 cups flour

2 tablospoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter, grated with a cheese grater (an easier method than using a pastry cutter)

1 cup buttermilk

1 egg, lightly beaten

Preheat oven to 425°F.

In large bowl, stir together flour, sugar, baking powder, baking soda & salt. Grate in butter, or use a pastry cutter to cut it into to the mixture. Add buttermilk to mixture all at once, stirring with fork to make soft, slightly sticky dough. With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times.

Gently pat out dough into 3/4-inch (2 cm) thick round.

Using a 2-1/2-inch (6 cm) floured cutter, cut out rounds or just cut into triangles. Place on an ungreased baking sheet. Gather up scraps & repat dough once; cut out more rounds.

Brush tops of scones with egg. Bake in oven for 12 to 15 minutes or until golden. Let cool on racks.

Slice in half & serve with mascarpone cheese & fresh sliced strawberries.

Erin's Seven Layer Bars

2010-07-14T13:06:00.001-04:00

Friend Erin's recipe. So easy, & so delicious.

1/2 cup unsalted butter

1 1/2 cup graham cracker crumbs

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 14 oz. can sweetened condensed milk

1 1/3 cup shredded coconut

Preheat oven to 350˚. Place butter in a 13x9" pan & melt in oven. Swirl to coat bottom & sides with butter.

Spread crumbs evenly over bottom of pan. Layer chocolate chips & butterscotch chips. Pour condensed milk over chips, & then sprinkle coconut. Bake until edges are golden brown, about 25 minutes. Let cool & serve.

Father's Day Hash Brown Quiche

2010-06-20T09:04:00.005-04:00

Perfect for my husband (& soon-to-be new father) who prefers savory over sweet in the morning.

1 (30 ounce) package frozen hash brown potatoes, thawed & squeezed dry

1/3 cup butter, melted

1 (8 ounce) package Canadian style bacon, diced

1 cup grated Cheddar cheese

1 cup grated mozzarella cheese

6 large eggs

3/4 cup half & half

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Preheat oven to 425˚. Lightly grease a 9 inch deep-dish pie plate. Firmly press potatoes into bottom & up sides of prepared pie plate to form crust of quiche. Pour melted butter evenly over crust. Bake 30-35 minutes, or until lightly browned.

Reduce oven temperature to 350˚.

Sprinkle Canadian style bacon & cheeses evenly over potatoes. In a small bowl, whisk together eggs, half & half, salt & pepper. Pour over Canadian style bacon & cheeses. Bake 30 minutes, or until puffed & set.

Notes: I used one package of Trader Joe's hash browns & found that it was plenty to cover the baking dish I used (my pie dish isn't deep enough). Also, next time, I might omit most of the butter given that the hash browns I used seemed to already have plenty & the mixture seemed just a bit too bubbly. Other ideas: sausage instead of bacon, & adding spinach.

(From my sister Tara)

Poppy Seed Bread with Orange Glaze

2010-06-14T18:58:00.001-04:00

Bread
1 1/2 cups milk
1 1/8 cup oil
1 1/2 tablespoons poppy seeds
1 1//2 of each: vanilla extract, almond extract & imitation butter flavoring
3 eggs
2 cups four
2 1/2 cups sugar
1 1/4 teaspoon salt
1 1/2 teaspoon baking powder

Orange Glaze
3/4 cup sugar
1/4 cup orange juice
1/2 teaspoon of each: imitation butter flavoring, almond extract & vanilla extract

Mix wet ingredients. In another bowl, sift dry ingredients. Combine. Baked in a greased & floured pan for 1 hour at 325˚. Cool for 10 minutes in pan. Pour glaze over top & let set.

(My mother)

Yogurt Berry Muffins

2010-06-13T08:09:00.004-04:00

The yogurt in these muffins makes them perfectly light & fluffy. We had these for breakfast this morning & my husband said, "these are some of the best muffins I've ever had!" My domestic attempt is validated, & we'll definitely put these on the repeat list - especially given all of the berry options that sound so delicious (I chose blueberries, given that my corner fruit stand had such a great deal, but I'd love to use huckleberries when available, & especially raspberries).

I think these would be fun to serve for a brunch or shower, too - the parchment paper makes for such a pretty presentation (not to mention an easy clean up).

3 cups minus 2 tablespoons flour

1 teaspoon baking soda

2 teaspoons baking powder

Heavy pinch of salt

Dash of Nutmeg

1 cup sugar

1/2 cup vegetable oil (or 1/2 cup apple sauce)

1 egg

1 generous cup plain, unflavored yogurt (even better with Green vanilla yogurt)

2 cups fresh berries (blueberries, huckleberries, raspberries, etc.)

Vanilla Extract

Softened Butter, for muffin tins - or parchment paper

Turbinado sugar (optional)

Preheat oven to 385˚. In a large bowl sift flour, baking soda, nutmeg, baking powder, & salt. Set aside. In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, & yogurt. Add the dry ingredients & stir until just blended. Do not over mix. Add berries, reserving 1/2 cup, to mixture & stir 3 times.

Add mixture to well-buttered muffin pans, or cut out parchment paper & put in muffin tins for a fun & chic touch. Sprinkle remaining berries on top & press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)

Bake 20 to 25 minutes. Let cool for 5-10 minutes & then serve warm.

Yield: about a dozen generously filled parchment paper cups in my muffin tin.

Photo of my efforts here.

(Adapted from The Pioneer Woman via The Cook Next Door)

Coconut Poke Cake

2010-05-25T08:09:00.000-04:00

1 package white cake mix

1 box of instant vanilla pudding

1/2 cup sour cream

1 (14 ounce) can cream of coconut (found in the drink isle by the margarita mixers, etc.)

1 (14 ounce) can sweetened condensed milk

1 pint whipping cream whipped, adding confectioners sugar when whipping to sweeten

1 (8 ounce) package flaked coconut

Prepare & bake white cake mix according to package directions in desired cake shape or size pan (adding pudding & sour cream). Remove cake from oven. While still hot, using a utility fork, pole holes all over the top of the cake.

Mix cream of coconut & sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping & top with the flaked coconut. Keep cake refrigerated.

(From my baking goddess friend Jill)

Magnolia Bakery's Banana Pudding

2010-05-20T07:33:00.001-04:00

I'm not a huge fan of Magnolia's cupcakes, but their Banana Pudding? Yes, please! Friend Kelsey whipped up a batch for our weekly Sunday Central Park picnic last week & I ate about half of it all by my self. MUST. MAKE. SOON.

2/3 cup instant vanilla pudding mix (about 2 boxes)

1 can sweetened condensed milk (14 oz.)

3 cups heavy cream

1 teaspoon vanilla

1 box Nilla waffers

5 bananas

In a large mixing bowl add instant vanilla pudding mix. Whisk in 1 1/2 cups cold water & sweetened condensed milk. Once it's whisked together, let it sit 15 minutes. Whisk every couple of minutes as it thickens.

In a separate mixing bowl, whip heavy cream until soft peaks form. Add vanilla extract.

Fold whipped cream into pudding mixture until fully incorporated (avoid overmixing to maintain the "fluff" in the whipped cream).

In a large bowl or 9x13 glass baking dish, layer with 1/3 box Nilla waffers, 1 sliced banana, & 1/3 pudding mix. Continue to layer and finish with pudding on top. Crush the remaining Nilla wafers and sprinkle over the top of the pudding. Refrigerate until served.

*Pudding is best after resting in the refrigerator for a few hours or overnight.

FIsh Tacos + Quinoa Salad (or, my no-recipe dinner)

2010-05-10T14:55:00.003-04:00

Friend Charissa brought the most amazing food to our Central Park picnic a few Sundays ago & it was so delicious! I tired to replicate her meal last night when we had guests over for dinner. Her no-recipe recipe consisted of almost 100% Trader Joe's ingredients, which meant this was easy to put together in a snap.

Quinoa Salad

1 1/2 cups quinoa - boiled with broth + salt

Trader Joe's corn salsa

Fresh Cilantro

Frozen sweet corn

Zest & juice of 1 lime

Mayonnaise to taste

Mustard to taste

1 clove garlic, minced

1/2 can black or pinto beans

Chopped cherry tomatoes

Mix the cooked quinoa with half a jar of TJ's corn salsa, 1/2 cup of chopped cilantro, 1 bag of frozen sweet corn, the zest & juice of 1 lime, a few tablespoons of mayonnaise & mustard (each), 1 clove minced garlic, 1/2 can black or pinto beans & a handful of chopped cherry tomatoes. Season to taste.

Fish Tacos

Trader Joe's Frozen Fish Nuggets

Fish Taco Seasoning (Whole Foods)

Cilantro

Guacamole

Lettuce or cabbage (we used the shredded cabbage from TJ's)

Lime wedges

Cilantro

Feta or cotija cheese

Corn tortillas

Sprinkle frozen nuggets with seasoning & bake according to package directions. Garnish tacos with cilantro, fresh guacamole, lettuce or cabbage, cilantro & cheese. Squeeze fresh lime wedges over prepared tacos.

We served with root beer in a bottle (the best!) & corn on the cob.

A jello dish

2010-05-03T15:59:00.002-04:00

Have you heard of this?

Make a packet of strawberry jello. You know, the wiggly kind.

Whip it (with a mixer) with lots of cool whip.

It makes the most delicious fruit jello dish. Top it with fresh sliced berries. It's beautiful - but I can't think of a proper name for it.

YUM!

Fresh Fruit Tart.

2010-05-03T15:54:00.001-04:00

Friend Kaela made a delicious kiwi tart at a picnic we had at Central Park yesterday. Here's how she did it:

2 cups whole milk (1% works almost as well)

6 large egg yolks

1/2 cup sugar

1/4 cup cornstarch (I used a rounded 1/4 cup of all-purpose flour)

1/8 tsp. salt

1 tsp. pure vanilla extract

In a non-aluminum saucepan over medium heat, warm the milk until tiny bubbles appear on the surface, 6-8 minutes. In a bowl, whisk together the egg yolks & sugar. Add the cornstarch & salt. Pour in half of the hot milk while whisking constantly. Whisk in the remaining milk & return to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, 5-8 minutes. Scrape into a bowl. Whisk in the vanilla. Cover with plastic wrap, pressing directly onto the surface of the pastry cream. Refrigerate 2-3 hours (or in the freezer for about an hour).

Once finished chilling, smooth into a pie crust (from your favorite recipe or store-bought) & let cool. Top with your favorite fresh fruit.

Optional: Stir in a bit of lemon juice into the custard once you take it out of the fridge / freezer.

(William Sonoma)

Vegetarian Tacos.

2010-04-29T16:39:00.005-04:00

Delicious. Fast, easy and healthy. Totally our kind of meal.
The kids even love them!

1 tbsp olive oil

1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
kosher salt and black pepper
2 cups corn, canned or thawed if frozen
1 5-ounce package baby spinach (about 6 loosely packed cups)
8 small flour tortillas, warmed
3/4 cup crumbled fresh goat cheese (3 ounces)
3/4 cup salsa

Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.

Serve in warm tortillas, goat cheese (must be goat cheese) and salsa. If you're feeling really ambitious, make it The Pioneer Woman's salsa.

(Real Simple)

Creamy Orzo with Chicken, Mushrooms, Red Peppers & Asparagus.

2010-04-21T22:45:00.004-04:00

I feel like this recipe could have served 12 people, so next time I'll definitely cut it in half, but it was delicious. Mike kept saying, This is so satisfying! & I was happy to get some fresh vegetables into my diet for the day (considering I had a chocolate "smoothie" for lunch & cereal for breakfast, & a few homemade oreos a friend had given me as a mid-day snack).

1 tablespoon olive oil

2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks

2 red bell peppers, cut into ½-inch pieces

8 ounces white button mushrooms, quartered
1 bunch asparagus, chopped

1 teaspoon dried thyme

3 cloves garlic, finely minced

1 pound orzo pasta (I used 2 cups)

8 ounces cream cheese, softened (can use 1/3 less fat cream cheese)

1 cup reserved pasta water (I didn't feel the need to use this)

1/2 teaspoon salt

1/2 teaspoon pepper

½ cup freshly grated Parmesan cheese

3 tablespoons chopped fresh flat leaf parsley

Squeeze of fresh lemon juice (from 1 lemon, or - about 2 1/2 tablespoons of lemon juice)

Bring a large pot of salted water to a boil. Add the orzo & cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water & then drain the orzo & set aside.

While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt & pepper. Add the chicken to the hot oil & brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, asparagus, mushrooms & thyme. Stir & let cook for about 5 minutes, until the chicken is cooked through & the mushrooms & peppers have softened & browned & most of the liquid has evaporated. Add the garlic & cook, stirring, until fragrant, about 1 minute.

In the skillet over medium heat, add the softened cream cheese in bite sized chunks & stir so that the cream cheese melts & coats the chicken & vegetables. Add the reserved pasta water (if necessary) & bring to a simmer. Add ½ teaspoon salt & ½ teaspoon pepper. Stir. Add the orzo, parmesan, lemon juice & fresh parsley. Stir to combine & heat through. Garnish with additional parmesan & parsley.

Generously (!!) serves 4

(My Kitchen Cafe / adapted from Food & Wine Quick From Scratch Pasta Cookbook, via friend Angie's recipe blog)

Erin's Simple Bread.

2010-04-20T08:24:00.000-04:00

We ate a loaf of this in about 5 minutes flat. It's that good, & doesn't require a bread maker or even a bread pan. I can do this!

Mix 1 1/2 tablespoon yeast with 1 tablespoon sugar and 1/4 cup warm water. Set aside for 10 minutes.

in a large mixing bowl, mix 2 small eggs, 1 1/2 cup scalded milk, 3/8 cup sugar & 3/8 cup vegetable oil. Add yeast mixture & 1 teaspoon salt, & mix. Add 4 1/2 to 5 1/2 cups flour. Dough will be a bit sticky. Leave in bowl, cover, put in a warm place & let the dough rise until double in bulk.

Punch the dough & shape into 2 large, long loaves on a greased cookie sheet. Cover, put in a warm place & let loaves rise until almost double in bulk. Bake at 350˚ for 25 minutes. Butter the tops of the loaves while hot.

Slice & serve with creamed honey or jam.

Strawberry Lemonade Bars

2010-04-16T12:14:00.003-04:00

Lemon bars are one of my favorite summer (or winter!) treats. These Strawberry Lemonade bars are a perfect + new-&-improved twist on a classic.

Crust:

1/4 cup sugar

1/2 cup butter - room temperature

1 1/2 cups flour

1/4 teaspoon salt

Preheat oven to 350˚. Lightly grease 9x13. Cream butter and sugar together, slowly add flour & salt until crumbly. Press into pan. Bake for about 17 minutes until edges are golden.

Filling:

1 cup fresh lemon juice

2-3 teaspoons lemon zest

1/2 cups pureed strawberries (about 3/4 cups of strawberries)

1 1/4 cups sugar

4 eggs

1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Combine juice, zest, strawberry puree, sugar & eggs in food processor. Puree until smooth. Add flour, baking powder & salt. Pulse until smooth. Pour over hot crust. Bake for 23-26 minutes, or until set. Let cool, then store in fridge.

(Baking Bites)

Kelsey's Simple Stir-fry

2010-04-05T21:32:00.002-04:00

Secret ingredient: Mandarin oranges. Yum!

Friend Kelsey is a pro (literally) in the kitchen. I love everything she makes, & this stir fry recipe is no exception. It will definitely be on repeat, especially during the spring when stir fry (+ jasmine rice - our preference) just sounds perfect.

1-2 chicken breasts, sliced thin (or shrimp - what we used tonight)
2 teaspoons cornstarch
1 tablespoon peanut or sesame oil
1 teaspoon ginger, minced
1/4 cup red bell pepper, julienne
1/4 cup green bell pepper, julienne
1/2 cup snow peas, sliced thin
1/4 cup red onion, sliced thin
2 tablespoons Asian chili sauce (sweet, garlic, etc)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup baby bok choy, sliced crosswise into 1/2 inch slices
1/4 cup mandarin oranges, peeled & segmented
1/4 cup green onions, thinly slice on a diagonal

Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 2-3 minutes. Add bell peppers, snow peas and onion; toss for 1 minute. Add sweet chili sauce, soy sauce and rice vinegar; boil until sauce thickens slightly, tossing to blend, about 1 minute. Stir in bok choy, mandarin oranges, and scallions. Stir-fry just until bok choy is just wilted. Season to taste with salt and pepper. Transfer to serving dish and top with remaining green onions.

(Kelsey Nixon Egan)

Couscous & Parsley Crusted Fish

2010-03-13T19:41:00.001-05:00

A new favorite! It combines two of my favorite things - couscous & fish. I'm always just a tiny bit intimidated to cook fish, but this recipe was easy & fresh - my husband & I were both so happy with it.

With just two of us, we only used 2 smaller filets of Mahi Mahi, & I set aside over half of the couscous to use as a side dish (it wasn't all necessary to coat the fish). I served it with green beans, but I think something like fruit or a light salad in the summer would be perfect, too.

1 cup couscous

1 1/4 cups chicken stock

1 tablespoon butter

2 tablespoon minced Italian parsley

Zest + juice of one lemon

Sea salt & pepper

1 lb. firm white fish (I used some mahi mahi that I happened to have in my freezer)

1/2 cup flour

2 eggs, lightly beaten

Canola oil, for shallow frying

Place the couscous and stock in a large bowl, cover with plastic wrap and set aside for 5 minutes or until liquid has been absorbed. Then add butter and fluff with a fork. Add parsley, lemon zest and juice, salt and pepper and mix to combine.

Cut fish into pieces. Dust in flour, dip in egg and coat in couscous mixture. Heat 1/3 inch oil (next time I'll use less) in a medium frying pan over medium heat and cook fish pieces for 3-4 minutes each side or until golden and crisp. Serve fish with a little mayonnaise and lemon juice mixed well; and also several lemon wedges on the side.

Serves 6-8.

(Donna Hay via Stepmodo)

Pioneer Woman's Pot Roast

2010-03-07T18:22:00.003-05:00

2 Tablespoons Olive Oil

1 whole (4 To 5 Pounds) Chuck Roast

2 whole Onions

6 whole Carrots (Up To 8 Carrots)

Salt To Taste

Pepper To Taste

1 cup Red Wine (optional, You Can Use Beef Broth Instead)

2 cups To 3 Cups Beef Stock

3 sprigs Fresh Thyme, or more to taste

3 sprigs Fresh Rosemary, or more to taste

First and foremost, choose a nicely marbled piece of meat [I chose a leaner option, & it turned out great]. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

*I chose a more lean cut of meat, cooked it for a bit longer & it turned out great. I also opted for a crock pot, because nothing beats having a yummy smelling apartment after 3 hours at church. I used fresh rosemary sprigs (because I just happened to have them in my fridge) & I LOVED this addition, although I skipped the thyme because I didn't have anything fresh (& I just don't love dried herbs). Also - I seasoned the meat with the salt & pepper, & also some garlic. The flavor was great. Oh! And I added red potatoes (quartered) because I love them. Delicious.

I served with cream cheese mashed potatoes (2 russet potatoes, a bit of cream cheese, milk, salt / pepper & voila! Although if I'd had my way, I would have added cheese, too), sweet corn, asparagus & gravy. A perfect Sunday dinner. My husband actually said it was the best meal I've ever cooked (!!).

(Pioneer Woman)

Kelsey's Corn Chowder.

2010-01-14T17:47:00.000-05:00

One of my favorite dishes, & now I've found a favorite recipe. Thanks, Kelsey.

6 slices bacon, chopped
6 cups corn kernels
1 1/2 cups leeks, sliced
1/2 cup yellow squash, diced
1/2 cup zucchini, diced
1 cup 1/2-inch cubed red potatoes
3 cups chicken broth
1/2 cup heavy cream
1/2 cup sharp white cheddar cheese, shredded
1/4 teaspoon cayenne pepper
Kosher salt & cracked black pepper, season to taste
2 tablespoons chopped chives (garnish)

Saute bacon in large pot over medium-high heat until crisp & brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, leeks, squash, zucchini, & potatoes to drippings in pot; saute 5 minutes. Add 3 cups broth & simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream, cheese, & cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt & pepper. Ladle chowder into bowls & sprinkle with bacon & chives.

(Kelsey Nixon Egan)

City Bakery Macaroni & Cheese

2010-01-08T11:03:00.001-05:00

My favorite in the city.

6 tablespoons butter (plus extra for the baking dish)

1/4 cup cornbread, crumbs (or more, depending on pan size)

1 pound elbow macaroni

1 quart whole milk

6 tablespoons flour

kosher salt

fresh ground black pepper

1 1/4 cups grated gruyere cheese

1 1/4 cups grated mild white cheddar cheese

1 1/4 cups grated grana padano (or Parmesan cheese)

Preheat the oven to 350°; lightly butter a 3 1/2 quart casserole dish or a 9 x 13-inch baking dish. Sprinkle the crumbs in a single layer on a baking sheet; bake 10-15 minutes or until golden brown; set aside. Bring a large pot of salted water to boiling; cook the macaroni al dente (8-10 minutes); drain macaroni; then place in a large bowl. Bring milk to a simmer in a small saucepan over med-high heat. In a medium saucepan over med-low heat, melt the 6 tablespoons butter; add in the flour; mix well using a wooden spoon or spatula. Cook, stirring constantly, for 3 minutes. Whisk in hot milk and continue whisking until smooth. Increase heat to medium and cook, stirring continuously, until the mixture thickens enough to coat the spoon.

Season with salt & pepper; strain through a fine strainer. Add the sauce to the macaroni; add in 1 cup each: Gruyere, Cheddar, add Grana Padano; stir to mix well. Taste, & season with salt & pepper if needed.

Pour the macaroni mixture into the casserole dish; sprinkle with remaining cheese. Sprinkle the toasted cornbread crumbs evenly over the casserole. Cover with foil; bake on the middle shelf about 20 minutes or until heated through. Remove foil and continue baking about 10 minutes or until top is golden brown. Let stand 10 minutes before serving.

Serves 6.

(Chef Ilene Rosen of City Bakery in New York City)

Holidays.

2009-12-23T10:09:00.008-05:00

Just a few of the recipes I'm thinking of making over the next few days. Any other great ideas? Merry Christmas everyone.

Crepes for Christmas morning

Vanessa's Pomegranate Salad
Suzi's Spinach Dip

Mike's Sweet Potatoes

Twice baked sweet potatoes
Baked Brie en Croute

Shake Shack's Hot Chocolate

Italian Sausage Stuffed Mushrooms

Easy Oreo Truffles (with crushed candy canes on top, & peppermint Joe Joe's in lieu of Oreos)
Pavlova with Fresh Fruit

Kelsey's Italian Sausage Stuffed Mushrooms

2009-12-10T11:59:00.003-05:00

Everything Kelsey makes is amazing, so it's no surprise that these stuffed mushrooms were fantastic. I had three (oops!), & only stopped there for fear of total embarrassment.

12 whole fresh mushrooms

1 lb. Italian sausage

1 bunch scallions (green onions), chopped

1 (8 ounce) package cream cheese, softened

1/2 cup grated Parmesan cheese

1/4 cup bread crumbs

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Preheat oven to 350°. Grease baking sheet. Clean mushrooms with a damp paper towel. Carefully break off stems & hollowing out the center of the mushroom.

Heat large skillet over medium high heat. Brown Italian sausage. Remove from skillet and reserve 1 Tablespoon grease. Set aside to cool in large bowl.

Add chopped scallions to skillet. Cook until scallions are fragrant & translucent. Add scallions to sausage. Let cool.

When sausage & scallion mixture is no longer hot, stir in cream cheese, Parmesan cheese, bread crumbs, kosher salt & freshly ground pepper. Mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Top with Parmesan cheese. Arrange the mushroom caps on prepared baking sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot & liquid starts to form under caps.

(Kelsey's Kitchen)

Pavlova with Fresh Fruit

2009-12-10T09:49:00.000-05:00

Friend Maribeth made this for a holiday party we recently had. Amazingly light & just perfectly festive. Loved it.

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Whipped Cream
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries, or any fresh fruit

Preheat the oven to 180°. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side (this way you won't get a pencil mark on the meringue).

Place the egg whites & salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about one minute. With the mixer still on high, slowly add the sugar & beat until it makes firm, shiny peaks, about two minutes. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar & vanilla, & fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper & smooth it within the circle, making a rough disk. Bake for 1 1/2 hours.

Turn off the oven, keep the door closed, & allow the meringue to cool completely in the oven, about one hour. It will be crisp on the outside & soft on the inside. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries & raspberries in a bowl. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue.

Sweet Potato Salad

2009-12-07T15:15:00.000-05:00

Sweet potatoes are an ugly vegetable so I'm not posting a photo of them. MB's salad was quite pretty though. Sadly not documented. I should also point out that I hate (hate!) beets. But I love (love!) this salad.

2 pounds sweet potatoes
3 beets
3 pears
10 fresh sage leaves
10 fresh tarragon leaves
Olive Oil

Preheat oven to 375°. Chop sweet potatoes, beats & pears into similar sized chunks. Spread vegetables out on a roasting pan. Toss the vegetables with some olive oil. Add chopped tarragon & sage. Cover dish with foil. Bake for about 30 minutes or until the vegetables are soft. Salt + pepper to taste.

(Maribeth Youngberg)

Suzi's Spinach Dip

2009-12-06T13:10:00.001-05:00

Friend Suzi is a pro at making this stuff. I think I'll use the holidays as an excuse to make it several times over the next few weeks.

1 cup canned artichoke hearts or frozen artichoke hearts, chopped

8 ounces creamed cheese

1/2 cup spinach, chopped, thawed

1/2 cup parmesan cheese, grated

1/2 teaspoon red pepper flakes, crushed

1/4 teaspoon salt

1/8 teaspoon garlic powder

Pepper

Crackers

Chips

Toasted bread

Boil spinach & artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain water. Heat cream cheese in a small bowl in microwave set on high for one minute. Add spinach & artichoke hearts to the cream cheese & stir well. Add remaining ingredients to the cream cheese & combine. Serve hot.

Serve with crackers, chips or toasted bread.

Sprinkles' Cinnamon Cream Cheese Frosting

2009-11-17T09:15:00.006-05:00

I got a can of Sprinkles Cupcake Mix for my birthday a few weeks ago & we finally made them on Sunday. Delicious. I think my New York City cupcake favorites would have some serious competition if Sprinkles expanded to the East Coast. I sadly don't have the recipe for the cupcakes, but I am happy to share the frosting recipe included in the jar. It was magnificent. And healthy, too. (I kid, I kid.)

:: Cinnamon Cream Cheese Frosting ::

8 ounces cold cream cheese

1 stick unsalted butter, firm but not cold

1/8 teaspoon salt

1/2 teaspoon cinnamon

3 3/4 cups confectioners' sugar, sifted

1/2 teaspoon vanilla

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese, butter, salt & cinnamon on medium-low speed until smooth & creamy, 2 to 3 minutes Reduce the speed to low, gradually add the confectioners' sugar & beat until incorporated. Add the vanilla & beat just until incorporated. Do not overmix or the frosting will incorporate too much air is should be creamy & dense, like ice cream. Add milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.

Pumpkin Turkey Chili

2009-10-12T19:35:00.006-04:00

Perhaps my favorite chili recipe yet. I served it with cornbread & apple pies. A perfect autumn meal.

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow or red bell pepper
2 cloves garlic, minced
1 pound ground turkey
2 cans diced tomatoes
2 generous cups pumpkin puree
2 - 2 1/2 tablespoons chili powder
1 teaspoon ground black pepper
1 generous dash of salt
1 can chopped green chilies
1 can corn, drained
1 can black beans, rinsed
Shredded cheddar cheese
Sour cream
Handful of chopped cilantro

Heat the oil in a large skillet over medium heat, & saute the onion, peppers & garlic until tender. Stir in the turkey, cooking until brown. If necessary, transfer to a larger pot to mix & cook the rest of the ingredients. Season with chili powder, pepper, salt & cilantro. Reduce heat to low, cover, & simmer 20 minutes (or longer, if possible). Serve topped with cheddar cheese & sour cream.

(Adapted from this recipe)

Pies in a Jar

2009-10-07T10:53:00.002-04:00

Yesterday friend Jill & I made Pies in a Jar. I think it's one of the more domestic things I've ever done, & it was fun, fun, fun. I think they'll make perfect mini-gifts, or if nothing else, will serve as a great last minute dessert when we're craving something warm & comforting. They go straight from the freezer to the oven. Doesn't get easier than that, right?

(This apple peeler is now on my wish list.)

The recipe suggests using half-pint mason jars, which makes me especially happy since I love small glass jars They're just cute, right? We found ours at a local home store on the Upper East Side for a very reasonable price - about $1 a piece.

Directions

Step 1:
Make the crust, enough to fill four mason jars (or use your own favorite recipe).

1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. butter-flavored shortening
Ice water (probably about 1/4 c.)

Step 2:
Divide the dough into fourths, & line the sides & bottom of the un-greased jar. Reserve enough dough for the topper.

Step 3:
Make the filling (you need 1/2 cup per jar). You can use any filling you'd like (think cherries, peaches, raspberries!). A basic recipe -

2 cups prepared fruit (pitted, diced, peeled, etc.)
2 tablespoons brown sugar
2 tablespoons flour
1 tablespoons butter (divided between the pies)
Cinnamon, nutmeg, vanilla, citrus zest, almond extract, etc. to taste

When your filling is all combined, divide it between the jars & dot a pat of butter on top of each (about 1/4 tablespoon)

Step 4:
Top it off. Make sure your "lid" has a vent so steam can escape. You can use a knife to make a couple of slits or a tiny cookie cutter to make it decorative. When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit. Seal the edges with your fingers or a fork.

A crumb topping would also be a yummy addition:

1/4 cup brown sugar
1/4 cup flour
2 tablespoons oats
1/4 tablespoon cinnamon
3 tablespoons cold butter

Combine sugar, flour & cinnamon. Cut in butter. Add oats and stir to combine.

Another option - a miniature lattice on top.

Finish off the toppers by brushing pies with soft butter & sprinkling with sugar.

Step 5:
Put them in the freezer! Place the metal lids back on, sealing tightly.

Step 6:
Cook & eat! Preheat oven to 375. Remove the metal lids & place frozen glass jars directly on a baking sheet. Bake for about 50-60 minutes, or until the tops are golden brown & the middles are bubbly. If you're baking them fresh & not frozen they take about 45 minutes. Depending on your filling you can pop them right out of the jar & onto a plate, or enjoy them straight out of the jar.

Yum.

More photos here.

(Our Best Bites)

Mom's Best-Ever Blueberry Muffins

2009-10-02T08:41:00.008-04:00

These have been a staple in my parent's home ever since I can remember. Just pretend they don't have shortening in them. It's a necessary evil in this recipe & makes all the difference. Yum!

2/3 cups shortening

1 cup sugar

3 eggs
3 cups flour

2 heaping teaspoons baking powder

1 teaspoon salt

1 cup milk

1 can drained or 2 cups fresh blueberries

Cream shortening & sugar. Add three eggs, one at a time, beating after each. Sift dry ingredients & add alternately with the 1 cup milk. Fold in berries. Fill greased muffin cups 2/3 full & bake at 375˚ until browned about 20 minutes. Note: wet ingredients work best when at room temperature.

They're extra yummy with a nice crumb topping on top, too.

This mixture will keep for 2 to 3 weeks in the refrigerator (so they say). Makes 2 dozen muffins.

(My mother)

Blueberry Cornmeal Pancakes with Orange Maple Butter

2009-09-29T18:48:00.004-04:00

The texture of these pancakes is amazing. Light & fluffy, with a unique texture thanks to the cornmeal. The orange syrup gives the perfect zip.

1 cup all purpose flour

1/2 cup cornmeal

1/4 cup sugar

1 1/4 teaspoon baking powder

1 teaspoon coarse salt

1/2 teaspoon baking soda

1 1/2 cups low-fat buttermilk

1/4 cup whole milk

3 tablespoons unsalted butter, melted & cooled

1 large egg, lightly beaten

2 cups fresh blueberries

Orange Maple Butter

Pure maple syrup

Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, & baking soda. In another bowl, whisk together buttermilk, milk, butter & egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

Preheat oven to 200˚ (to keep pancakes warm). Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes (don't wait for bubbles to form on this recipe... they won't show up!). Flip, & cook until golden brown, about 2 minutes. Repeat with remaining batter & blueberries, adding more butter to griddle & keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange maple butter & pure maple syrup.

Orange Maple Butter

4 ounces unsalted butter, softened

1 tablespoon fresh orange juice

1 tablespoon pure maple syrup

1 teaspoon finely grated orange zest

1/4 teaspoon coarse salt

Using a rubber spatula, combine ingredients in a small bowl. Orange maple butter can be refrigerated in an airtight container for up to one week.

Or, substitute the real maple syrup using this syrup "recipe" base from my family - melt a stick of butter in a sauce pan. Add a generous cup of brown sugar, & a bit of water until bubbly. Add corn starch & liquid until syrup reaches desired consistency. Add a bit of vanilla, orange zest & orange juice & remove from heat.

(Martha Stewart Living)

Crispy Yogurt Chicken

2009-09-22T20:10:00.004-04:00

Oh, how I love Pioneer Woman.

Chicken legs (or thighs, etc - I used 6 small drumsticks)

2 cups plain, unflavored yogurt

Parsley

Garlic

Juice of one lemon

Salt

Butter

Two cups Panko Bread Crumbs

Begin by pouring two cups of plain yogurt into a mixing bowl. Peel & mince a couple of cloves of garlic & add them to the yogurt. Next, chop up a small amount of parsley & add it to the yogurt as well. To this add the juice of one lemon. Mix together to combine.

Rinse your chicken & pat it dry. Give it a nice sprinkling of (kosher) salt.

In another bowl place the bread crumbs. Give them a sprinkling of salt too, & then a bit of a stir.

Butter a baking dish. With a pair of tongs, place the chicken one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs & place in the baking dish.

Finally, place a slice of butter over the large part of each chicken piece. Cover with foil & bake at 350˚ for 1 hour, removing the foil for the last 15 minutes of cooking. When the chicken is nice & golden, remove from the oven & enjoy.

I served ours with a mushroom rice pilaf & a spinach salad with lots of cherry tomatoes. Delicious!

(Pioneer Woman)

Jill's Banana Bread

2009-09-13T16:42:00.001-04:00

Cream together for two minutes:
1 cup butter
1 cup sugar

Add:
2 eggs (beating after each)
3 mashed, ripe bananas

Separately, sift & stir (then add):
2 cups flour
1 teaspoon baking soda

Grease one large loaf pan or four small loaf pans. Fill two-thirds full. Bake at 300˚ for 1 hour, or 50 minutes for smaller loaf pans.

(From my friend Jill Lloyd)

Individual Raspberry Cobblers.

2009-09-11T19:31:00.004-04:00

These little wonders are probably my favorite sweet thing I've made in months & months. They're amazing. Really, really amazing. Thanks Pioneer Woman. I have a special place in my heart just for you & your baked goods.

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees. Combine flour with sugar, then whisk in milk. Whisk in melted butter & vanilla. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. Bake at 350 degrees for 45 minutes or until golden brown & crisp around the edges. Invert onto a cooling rack & serve warm with vanilla ice cream or whipped cream.

Photo of my results here.

(Makes 24 cobblers)

Cheddar & Chive Scones

2009-08-24T21:17:00.002-04:00

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1 1/4 teaspoons kosher salt

1 stick unsalted butter, chilled & cut into 1/4-inch dice

2/3 cup heavy cream, plus 1 tablespoon for brushing

1 cup (about 4 ounces) freshly grated cheddar cheese

1 tablespoon finely chopped chives

Heat oven to 425˚.

In a large bowl, combine the flour, sugar, baking powder, & salt. Using a pastry blender or 2 knives held in a criss-cross fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in 2/3 cups of the cream. Add the cheddar & chives & use your hands to combine (the dough should be crumbly). Knead the dough a few times until it comes together. Gently pat it into a ball, then flatten slightly into a 1-inch thick disk. Transfer to a baking dish. Slice into quarters, then cut each quarter in half. Brush the top with the remaining cream. Bake for about 30 minutes, or until golden.

For a hearty sandwich, split a scone in half, spread with mustard, & fill with leftover turkey or ham.

Makes 8 scones.

(From an old friend - source unknown, but they're delicious!)

Molten Chocolate Cakes with Mint & Ice Cream

2009-08-24T21:00:00.008-04:00

Crate & Barrel ramekin.

My husband's aunt made these for a bridal shower she held for me four years ago (!). That day was almost happier than my wedding day. Almost.

2 tablespoons butter
2 tablespoons sugar
6 ounces semisweet or bittersweet chocolate, coarsely chopped
1 1/2 sticks unsalted butter
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup flour
Ice cream flavor of choice
Strawberries
Powdered sugar
Mint sprigs

Butter eight 6 ounce ramekins with the two tablespoons of butter & sprinkle with sugar, shaking off excess. In a medium saucepan, melt the chocolate with the butter. Cool slightly. Whisk the eggs & egg yolks in a medium bowl. Whisk in the powdered sugar, melted chocolate & flour. Pour into prepared ramekins, dividing equally. Place ramekins on a baking sheet (note: can be made several hours ahead at this point - cover & chill until ready to bake).

Preheat oven to 450˚. Bake cakes for 10 to 12 minutes, until edges are cooked but center is still soft. Remove from oven. While still warm, run a small knife around cakes to loosen, turn out onto serving platters & place topside up, serving with ice cream of choice, sliced strawberries, powdered sugar & mint sprigs.

Serves 8.

(Marguerite Henderson for KSL)

Triple Citrus Cupcakes

2009-08-13T16:15:00.006-04:00

3 1/3 cups all-purpose flour

2 teaspoons coarse salt

1 pound (4 sticks) unsalted butter, room temperature

2 cups sugar

3 tablespoons finely grated lemon zest (from 3 lemons)

3 tablespoons finely grated orange zest (from 2 oranges)

3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)

1 teaspoon pure vanilla extract

9 large eggs, room temperature

Citrus Glaze

Whisk together:

1 1/2 cups confectioners' sugar, sifted

1/4 teaspoon finely grated citrus zest, such as orange, lemon, or lime

3 tablespoons fresh citrus juice, such as orange, lemon, or lime

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

(Martha)

Huckleberry Crumble Crumb Cake

2009-08-10T09:42:00.003-04:00

Sadly, New York does not have everything.

Since you can't find huckleberries in the Northeast (boo), I'll likely substitute raspberries or blueberries when I'm not visiting the Northwest where they are readily accessible.

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 cups flour

1/2 teaspoon salt

1 teaspoon Baking Powder

3/4 cup milk

1 1/2 teaspoon vanilla

1 tablespoon orange rind, grated

1 1/2 cups huckleberries

1/2 teaspoon cinnamon

1/2 cup sugar

1/2 cup flour

1/4 cup butter

Cream shortening & 1 1/2 cups sugar. Beat in eggs one at a time. Add vanilla & orange rind. Add dry mixture alternately with milk, blending. Fold in huckleberries. Pour batter into greased 9" square pan ( I used a 9x13"). Prepare topping by mixing the flour & sugar and then cutting in the butter. Sprinkle over batter in pan

Bake at 350º for 45 minutes.

Shrimp Tacos.

2009-08-07T12:16:00.005-04:00

1/2 cups orange juice
4 tablespoons fresh lime juice
4-5 tablespoons sour cream
Kosher salt and black pepper
1/2 small cabbage (abt 16 oz) shredded
1 1/2 cups corn kernels (thawed, or from 2 ears)
1 jalapeno (or more for desired heat)
Splash of Franks hot sauce (or your favorite brand)
2 tablespoons olive oil
1 tablespoon butter
2 pounds peeled and deveined medium shrimp
flour tortillas, warmed

In a large bowl, whisk orange and lime juices, sour cream, hot sauce, salt and pepper. Add cabbage, corn, and jalapeno to combine. Let sit, tossing occasionally for 10 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Season shrimp with salt and pepper. Add butter and then shrimp to skillet. Cook shrimp until opaque and slightly browned.

Serve the shrimp with the slaw in the tortillas.

Serves about 4.

Made it last night and it was a huge hit. Definitely on the permanent rotation now.

(Adapted from Real Simple.)

Lemon Pepper Risotto

2009-07-08T19:42:00.008-04:00

When I asked friend Kelsey what I could make with mascarpone cheese, she passed along this recipe. We loved the fresh flavors mixed with the cheeses, especially the bright lemon. It's a new favorite that I'm sure we'll be eating often.

2 1/2 cups chicken stock

1 cup orzo
1 lemon, juiced

1/4 cup heavy cream
1/4 cup grated Parmesan
2 tablespoons mascarpone
2 tablespoons butter
2 tablespoons fresh chives
¼ cup sun dried tomatoes, julienne
1 tablespoon cracked black pepper
1 teaspoon lemon zest

In a medium sauce pan, bring the chicken stock to a boil. Add orzo & cook for 7 to 8 minutes until liquid is almost absorbed & orzo is tender. Turn heat off.

*I love the idea of adding salmon. I'll try that next time.

Stir in the remaining ingredients. Season with salt & pepper, if necessary, & serve.

(Kelsey Nixon Egan)

Pasta with Sun-Dried Tomatoes

2009-07-01T11:00:00.004-04:00

Ingredients:

1/2 pound fusilli (spirals) pasta

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced

3/4 cup good black olives, such as kalamata, pitted and diced

1 pound fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar

6 tablespoons good olive oil

1 garlic clove, diced

1 teaspoon capers, drained

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

(Barefoot Contessa)

French Macaroons

2009-06-17T20:35:00.004-04:00

Macaroons are one of my very favorite indulgences & I never thought I could actually make them myself. I now have a newfound appreciation for those shops that make these light little treats so well (without breaking them into a thousand pieces - there were a number of casualties involved in my process), & unfortunately - why they charge so much!

1 cup confectioners' sugar

3/4 cup almond flour

2 large egg whites, room temperature

Pinch of cream of tartar

1/4 cup superfine sugar

3/4 cup seedless raspberry jam, for filling

Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)

Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

See recipe link for more variations. My results here.

(Martha)

Fresh Fruit & Mint Salad

2009-06-14T22:01:00.006-04:00

1 papaya or mango
2 cups strawberries
2-4 kiwis
2 banana
2 navel oranges
3 tablespoons honey
3 to 5 sprigs fresh mint
1 cup raspberries, blackberries or blueberries (or all three!)
Lime or lemon zest
Orange juice

Prepare & combine fruit (saving bananas for last, or add immediately before serving). Lightly stir in honey, chopped or torn mint & the zest of one lime or lemon. Add 2-3 tablespoons of orange juice to taste. Set aside for 10 minutes & serve.

Serves 8-10 generously.

(Adapted from Food Network)

Kelsey's Fudge Brownies.

2009-06-14T21:08:00.002-04:00

Kelsey was kind enough to share her recipe for her unbelievable perfectly-fudgy brownies. See her fun blog + more of her recipes here.

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup high-quality semisweet chocolate morsels (I used baking chocolate squares, roughly chopped)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x13 baking dish. Combine the melted butter, sugar, & vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, & salt. Gradually incorporate the dry ingredients into the wet ingredients until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, & cool pan on wire rack before cutting. Dust with powdered sugar & top with raspberries before serving.

(Food for Thought)

Brown Sugar Black Beans

2009-06-11T12:02:00.002-04:00

1 can black beans rinsed & drained
1 1/3 cups tomato juice (may substitute tomato sauce & water)
2 cloves garlic minced
1 teaspoon ground cumin
2 tablespoon Olive oil
1 ½ teaspoon salt
2 tablespoon fresh chopped cilantro
1/4 to 1/2 cup brown sugar, to taste

Cook all ingredients until beans are softened.

Cilantro-Lime Rice

2009-06-11T01:00:00.003-04:00

Love this rice. Perfect with Cafe Rio Pork.

1 cup uncooked Jasmine rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 cup chicken broth
1 ¼ cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 tablespoons fresh cilantro, chopped

In a saucepan combine rice, butter, garlic, lime peel, chicken broth & water. Bring to a boil. Cover and cook 15 – 20 minutes until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar & cilantro. Pour over hot cooked rice.

Double or triple the recipe as appropriate.

(From my friend Erin)

Mediterranean Salad with Chickpea Patties

2009-05-19T15:52:00.005-04:00

Hand on time: 20 minutes

Serves: 4

1 5.5 ounce can chickpeas, rinsed

1/2 cup fresh flat-leaf parsley

1 clove garlic, chopped

1/4 teaspoon ground cumin

Kosher salt & black pepper

2 tablespoons all-purpose flour

2 tablespoons olive oil

1/2 cup low-fat yogurt (preferably Greek)

3 tablespoons fresh lemon juice

8 cups mixed greens

1 cup grape tomatoes

1/2 small red onion, thinly sliced

Pita chips (optional)

In a food processor, pulse the chickpeas, parsley, garlic, cumin, & 1/4 teaspoon each salt & pepper just until coarsely chopped & the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties & coat with the flour, tapping off excess.

Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

In a small bowl, whisk the yogurt, lemon juice, & 1/4 teaspoon each salt & pepper. Divide the greens, tomatoes, onion & chickpea patties among plates. Drizzle with the dressing & serve with the pita chips, if using.

190 calories per serving. 8g protein. 8g fat.

(Real Simple - April 2009)

Caramelized Pineapple with Coconut Sorbet

2009-05-18T19:56:00.004-04:00

Hands on time: 10 minutes

Total time: 15 minutes

Serves: 4

2 tablespoons unsalted butter

1/4 cup brown sugar

1/2 pineapple, cored & cut into 8 half-moons (or 4 canned pineapple rings, cut in half)

1 pint coconut sorbet

Melt butter in a large skillet over medium heat. Add the sugar & cook, stirring, for 1 minute (the butter & sugar will remain separated).

Add the pineapple & cook, swirling the pan, until the pineapple is tender & the sauce is smooth, 4 to 5 minutes per side. Serve the pineapple with the sorbet & drizzle with the sauce.

(Real Simple - May 2009)

Sarah's PB&J Chocolate Bars

2009-05-18T19:47:00.003-04:00

Active time: 25 minutes

Total time: 55 minutes

Makes: 3 dozen bars

For the base:

1 stick unsalted butter

1/3 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 large egg, beaten

1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed

3/4 cup finely chopped roasted peanuts

For the filling & glaze:

1/4 cup grape jelly

7 tablespoons plus 1 teaspoon unsalted butter, softened

1/3 cup creamy peanut butter

1/2 cup confectioners' sugar

4 ounces semisweet chocolate, chopped

1. Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar & cocoa. Whisk in the egg; cook, whisking until the mixture is warm & the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs & peanuts. Press the crust into the pan. Set aside the saucepan of water.

2. Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter & confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze.

3. Place the chocolate & the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water & stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.

4. Bring the bars to room temperature. Use the foil flaps to remove the bars from the pan; cut into squares.

(Food Network Magazine, June/July 2009)