Chicken Pot Pie

America's Test Kitchen is one of my all time favorite TV shows.  They also produce a magazine called Cook's Illustrated - also a favorite. They take the time to test so many variations of a recipe and explain why one is better over another.

This chicken pot pie recipe has become the hands down all time winner of pot pies in my household (which consists of me- well, and the cat, but he doesn't eat chicken pot pie). 

I made this recipe for Sunday dinner last Sunday, and it was, by all counts, a winner. Put a W in the column!

Photo courtesy of American Test Kitchen

Chicken Pot Pie
Recipe from American Test Kitchen
Serves: 6

• 1 1/2 pounds Boneless, skinless chicken breasts
• 3 c Low sodium chicken broth
• 2 T vegetable oil
• 1 medium onion, chopped
• 3 medium carrots, peeled and cut crosswise in 1/4" slices
• 2 small celery rib, chopped fine
• Salt and pepper
• 10 cremini mushrooms, stems trimmed, sliced thin
• 1 tsp soy sauce
• 1 tsp tomato paste
• 4 T unsalted butter
• 1/2 c flour
• 1 c whole milk
• 2 tsp lemon juice
• 3 T minced fresh parsley
• 3/4 cup frozen baby peas

CRUMBLE TOPPING
I doubled this to have extra topping

• 2 c flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/8 tsp cayenne

 
Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.

Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped bite size pieces ranging from onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, carrots, celery, salt, and pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.

Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.

Peanut Butter Truffle Cupcakes Recipe

I thought I had posted this recipe in a previous post, but apparently I hadn't.  I suspect because its so good I want to keep it for myself. 

I've made this cupcake about three different times, and each time I forget just how good and how easy it is. 

Peanut Butter Truffle Cupcakes
Recipe from Taste of Home
Makes 12 cupcakes

Photo courtesy of Taste of Home

Truffle:

• 6 ounces white baking chocolate, coarsely chopped
• 1/4 cup creamy peanut butter
• 2 tablespoons baking cocoa

BATTER:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup strong brewed coffee

FROSTING:

• 3 ounces semisweet chocolate, chopped
• 1/3 cup heavy whipping cream
• 3 tablespoons creamy peanut butter

For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. (JW Note: I don't do so well with microwaving chocolate, so I used a double boiler). Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside.


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well.

Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).

Bake at 350° for 15-20 minutes or until a toothpick inserted in cake portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.

Game Day Delights

I specifically had a Superbowl party because I was craving nachos...and I had to make my nachos.  They are delicious and worth every calorie....

Game Day Nachos

Pick your favorite tortilla chip. I use strip chips because they load more crap...I mean goodies on them.

• 1 lb chorizo
• 1 cup sliced olives
• 1 cup sour cream
• 3-4 cups cheese
• 1 can Spicy Refried Beans
• 1 jar picante sauce

Cook up the chorizo. Drain it. I usually put it on a paper towel to get all the excess grease out of it...why does it have to be so delicious and so greasy.

On a big baking sheet, put down the chips.  I cover the baking sheet pretty thoroughly.

Top with chorizo, refried beans and cheese.

Pop it in a 425F oven...watch it for when the cheese starts to bubble and brown.

When you bring them out, top with olives, picante sauce and sour cream. I think green onions would also be good, but I didn't have them.

After the game, we had the below recipe.   Let me just say, it was fan-freakin-tastic.  We were all silent suddenly because the sandwiches were so good.

Minute Steak Hoagies with Homemade Steak Sauce

Serves 4

• 1large Shallot, coarsely chopped
• 1 Red Holland or Fresno chili pepper
• 2 cloves Garlic
• 2 Bay leaf
• 1 teaspoon Mustard seed or dry mustard
• 1/4 cup Dry sherry
• 1/4 cup Worcestershire sauce
• 1 tablespoon Black peppercorn
• 1 cup Ketchup
• 2 tablespoons Soy or Tamari sauce
• 1 cup Beef stock
• 1 tablespoon Oil
• 1 1/4 pounds Flank steak
• 4 Hoagie roll

You can make the steak sauce ahead of time.  For the sauce: In food processor bowl, combine the shallot, chili, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce, and peppercorns, process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy, and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for make-ahead meal. JW Note:  I strained the sauce. I didn't like the look of it and the consistency of it, so I strained the sauce...and it was silky and delicious.

Preheat the oven to 325 degrees F to crisp the bread.

Reheat the sauce over medium-low heat if you made it ahead of time.

Place the flank steak in the freezer 5 minutes or until cold. Remove and shred or cut the cold flank steak against the grain. Throw the bread in the oven to crisp it up. In a skillet, heat the high-temperature oil over high heat until it smokes. Add the meat and toss 2 minutes. Turn off the heat and combine with warm sauce. (I added the caramelized onions here). Cut the rolls open and stuff the hoagies with meat/onions and hot-n-saucy steak.
 
Side Note: I caramelized 3 onions and added them to the sandwiches too. It really added to the flavor.

Macaroni and Cheese with Tomatoes

Last week got away from me and I didn't have time to update the blog with the latest recipes. I'll try to be better because I'm sure you're all starving without ideas of what to eat.

This particular recipe was easy, and pretty tasty.  I liked the tomatoes in with the macaroni and cheese. It'd be a great way to get your kids to eat some veggie's with the tomatoes hidden in the mac n cheese.

I used Fire Roasted diced tomatoes because that's what I had on hand. I liked the flavor the fire roasted added to this dish.

Macaroni and Cheese with Tomatoes
Serves 8

• 1 lb Elbow macaroni
• 1 can Petite diced tomatoes (28 oz)
• 6 T Unsalted butter
• 1/2 cup flour
• 1/4 tsp Cayenne
• 4 cups Half and Half
• 1 cup Low sodium chicken broth
• 4 cups Shredded mild cheddar cheese
• 2 cups Shredded sharp cheddar cheese

Preheat oven to 400F.  Cook macaroni to just before done; about 6 minutes. Drain pasta.

Pour diced tomatoes with their juices over pasta and stir to coat.  Cook over medium-high heat, stirring occasionally until most the liquid is absorbed; about 5 minutes. Set aside.

Melt butter in medium saucepan over medium heat until foaming.  Stir in flour and cayenne and cook until golden, about 1 minutes. Slowly whisk in half and half and broth until smooth.  Bring to boil, reduce heat to medium and simmer stirring occasionally until mixture thickens, about 15 minutes.

Off heat, whisk in cheese, 1 tsp salt and 1 tsp pepper until cheeses melt.  (Note: if you add them a little bit at a time you don't get the gritty texture you sometimes get with homemade mac n cheese ). Pour sauce over macaroni and stir to combine.

Scrape mixture into a 13X9 baking dish. Bake until top begins to brown, about 15 minutes. Let stand 10-15 minutes before serving.

Texas Reubens with 1,000 Island Slaw

I am not a Reuben fan.

I repeat...NOT a Reuben fan. It's because of the rye bread. Bleck!

And maybe the pastrami...but definitely the rye bread.  Or is it corned beef in a Reuben? I can't remember. I do know I know like them.

This Reuben, however, is different.  The recipe called for cooked brisket - which leads me to believe it's a great option for left-overs. I didn't have any cooked brisket and I wasn't about to cook an entire brisket for this one meal. So I do what I always do...the "What's in the freezer?" game.  And as luck would have it, I had some nice single serving sizes of flank steak.

I figured I'd just grill that up and slice it thin...it'd be delicious.

Except no gas in the grill.

DOH!

Guess I'll fry it up. Which, BTW, makes a horrible flank steak.

Still I prevailed. I made this meal and I've gotta say, it was pretty darn good.  The bread I chose to use was too think so I actually made this open-faced.  Which was probably better for the waist line, or roll depending on how you look at it.

So, in the end, if you have any type of left over meat, this sandwich might be a good way to use those leftovers.

Texas Reuben with 1,000 Island Slaw
Serves: 4

For the 1,000 Island Slaw -

• 1/2 c light mayo
• 1/4 c ketchup
• 2T Sweet pickle relish
• 2T grated red onion (I didn't have a red onion and used a walla walla sweet...just as good in my book)
• 1T lemon juice
• 1 package coleslaw mix (14oz)

For the sandwich -

• 4 slices caraway rye bread - blech - no thank you. I used a rustic hard bread instead
• 8 slices Swiss cheese
• 12 oz sliced, cooked brisket, heated

Whisk all the items for the slaw together (except the slaw mix). Once mixed, toss in the slaw mix and stir to combine.

Preheat grill to medium heat.  Toast bread on the grill until lightly browned on one side, 2-3 minutes (I used my broiler - worked just the same).  Flip bread, top each piece with two slices of Swiss. Cover grill and toast bread until cheese melts.

Remove bread from grill. Divide sliced meat between the 4 sandwiches. Top each with 1/2 cup slaw. Serve extra 1,000 dressing on the side.

Pasta with Tomato Cream Sauce

I know! I know! You've been sitting there waiting with baited breath to find out what delicious dishes I've made over the past couple of days.

Well, wait no longer.  I made Pasta with Tomato Cream Sauce for my Christmas eve dinner. It's a Pioneer Woman recipe and it was FANTASTIC. It's easy and tasty! I give it 5 stars!

Pasta with Tomato Cream Sauce
Recipe from Pioneer Woman
Serves 4

• 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 sauté 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, let it sit for a bit and then 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.)

Flank Steak Skewers with Chimichurri

I'm a fan of flank steak.  It gets expensive though.  Thankfully as a single person buying one flank steak really means 4 meals - give or take.

This particular meal I didn't actually have flank steak. It was TOO expensive at the store, so I used skirt steak in it's place.  Which I often do. 

This dish was super flavorful.  I particularly liked the Chimichurri sauce - even though I dressed it up more with lime juice.  I can't help it...I have to change the recipes.  I try, sometimes very hard, to stay within the boundaries of the recipes, but it's so difficult for me. 

Anyhow, this is a super easy main dish.  If I did it again, I'd ignore the skewer part. That, to me, is really about the appearance. And when it's just me...I don't so much care.

Do you know what Chimichurri sauce is?  It's from Argentina and is often used for dipping grilled meats.  I've had it a couple of times on beef, and as a dipping sauce for things like empenadas.  It's great. You'll love it.

Flank Steak Skewers with Chimichurri
Recipe from Cuisine Tonight - Grilling
Makes 8 skewers


For the Chimichurri:

• 1 bunch flat leaf parsley
• 1/2 cup chopped fresh cilantro
• 3 scallions
• 1 clove garlic (it should be a medium size)
• 1/3 cup white wine vinegar
• 1/2 to 1/3 cup extra virgin olive oil
• kosher salt, red pepper flakes and black pepper to taste

For the steak:

• 1 1/2 lb flank steak, trimmed
• 1 T each - ground cumin, and dried oregano
• 1 1/2 tsp each - ground coriander, salt, and black pepper
• 1/2 tsp garlic powder
• 3 T fresh lime juice
• 2 T vegetable oil
• 16 cherry tomatoes (shocking, but I used mushrooms instead)

Preheat grill to medium-high heat.

Puree parsley, cilantro, scallions, garlic and vinegar in a food processor.  With the processor running, drizzle in the oil.  Season with salt and pepper.  The consistency should be like pesto.

Slice steak against the grain into sixteen 1/4 inch thick strips; set aside.

Combine the cumin, oregano, coriander, salt, pepper and garlic powder in a small bowl. Whisk in lime juice and vegetable oil and toss steak strips.

Place a cherry tomato on each of the 8 1 inch skewers.  Thread two steak strips on each skewer, folding strips accordion style. Spread strips along length of the skewer.  Place a cherry tomato at the end.

Grill skewers, covered, over direct heat for 2 minutes. Turn skewers and grill for 2 minutes more. (grill longer if you like your meat more well done).

Remove skewers from grill, tent with foil and let rest for 5 minutes.

Serve with chimichurri sauce on the side.

Grilled Chicken Caesar with Bacon Herb Parmesan "Croutons"

I like making salads.  I really like salads that have a lot of little viddles with them. Somehow it doesn't seem much like a salad.

This recipe is a Rachael Ray recipe out of one of her cook books.  It was good. Relatively easy...the best part was the "croutons".

This recipe does take some planning so be sure to read the entire recipe.

Grilled Chicken Caesar with Bacon Herb Parmesan "Croutons"
Recipe from Rachael Ray

Serves 4

• 1/2 cup Extra virgin olive oil
• 2 slices bacon, finely chopped
• 1 1/2 cup grated Parmigiano-Reggiano
• 2 T Fresh flat leave parsley, chopped
• 4 cloves garlic, chopped
• Juice of 2 lemons
• 8 thin chicken breast cutlets
• 2 T Dijon mustard
• 1 T Worcestershire sauce
• 3 Romaine lettuce hearts, roughly chopped
• 3 hard boiled eggs, chopped

Preheat your oven to 400F. Preheat your grill at the same time.

Heat a small skillet over medium high heat with 1 T of oil.  Add the chopped bacon and cook until really crispy, 2 to 3 minutes. Remove the bacon to a plate lined with a paper towel.  NOTE:  I bought precooked bacon and used it. It seemed to work just as well.

In a small bowl, combine 1 cup of the grated cheese with the chopped parsley and cooled bacon.  Mix to distribute the bacon and parsley evenly.  Line a baking sheet with a piece of parchment paper. Pour the cheese mixture out onto the center of the baking sheet and with your fingers, spread out the cheese in an even and very thin layer.  Give the pan a little shake to help you even it out.  This way you will have a lacy web when the cheese melts. Place the baking sheet in the oven for 3-4 minutes, turning the pan midway through.  WATCH the cheese.  4 minutes goes fast.  NOTE:  mine took longer than 4 minutes. At 4 minutes I kept checking the cheese every 30 seconds or so.

While the cheese is baking, prepare the chicken and Caesar dressing.

In a shallow dish combine half of the chopped garlic, half of the lemon juice, salt and pepper and a generous drizzle of extra virgin olive oil.  Add the chicken cutlets and toss completely coating them.  Place the chicken on the hot grill and cook on each side for 3-4 minutes. Remove from the grill.

In a mixing bowl, combine the remaining chopped garlic, remaining lemon juice, the Dijon mustard, the Worcestershire sauce and lots of freshly ground pepper.  Whisk in about 1/3 cup extra virgin olive oil.  Add the remaining 1/2 cup Parmesan and stir to combine. In a salad bowl combine the lettuces and the hard boiled egg (I chopped mine up). Dress with the Caesar dressing.

To serve, slice the chicken into thin strips and divide among the 4 plates.  Top with the salad that's already dressed. Gingerly remove the Parmesan from the pan, pulling on the corners of the parchment paper to help lift it up and out. With your hands, crack the baked cheese into "croutons" into 1 to 2 inch pieces. Garnish the salad with the croutons and serve.

Hazelnut Crusted Chicken

Chicken gets boring for me.  So I am frequently on the search for a new recipe that will spice chicken up a bit.

I tried making Nutella fudge this past weekend - what a disaster - and so had some left over hazelnuts.  Stumbled onto this recipe in my brandy snifter of recipes. 

It was good. I couldn't be bothered with the Gorgonzola sauce, so I just had the chicken.  It was tasty. I'm not very good at sauteing a chicken in a skillet and then plopping it in the oven.  I usually burn said chicken. And this time was no different. My hazelnuts, we could say, were very toasted.

If you like hazelnuts you'll like this.  It adds a nice, yet flavorful crust to the chicken. And what the heck, step out some and try the Gorgonzola sauce.

Hazelnut Crusted Chicken with Gorgonzola Sauce
Serves 4

• 2 heaping tablespoons all-purpose flour
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 2 large egg whites
• 1 cup chopped hazelnuts, available on baking aisle
• 4 (6-ounce) pieces boneless, skinless chicken breasts
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup whole milk
• 1/2 cup Gorgonzola
• 2 tablespoons chopped fresh sage leaves, plus extra for garnish – substitute 1 teaspoon dried sage and stir into sauce, if fresh is not available

Preheat oven to 325 degrees F.

Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface.

Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.

In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.

To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage.

Puerto Rican Chicken Stew

I've never been to Puerto Rico. I've tried many of their dishes and often wonder what they taste like IN Puerto Rico.  Some day maybe.

This dish was super easy to throw together. And the bonus of it all was it was tasty.

I had a heck of a time finding Annatto.  Turns out in Redmond, Wa you can't find annatto.  I need to track down a spice store around here that might have some off the shelf spices.

I did, however, Google it and found that Goya's Sazon Flavor packets work.  I used Sazón with Coriander and Annatto.  Could I tell it added flavor? Not sure.  If I made this stew again, I'd probably forget this ingredient.

I also don't like mushy rice.  Unfortunately, I had mushy rice in this dish.  If I make it again, I'd make the rice separately then add it in the end. 

Still, it was good and flavorful and worth a try.

Puerto Rican Chicken Stew
Serves 6

• 4 cups Low sodium Chicken broth
• 1/2 cup tomato sauce
• 1 yellow onion, chopped
• 1 red bell pepper, chopped (yah, I so didn't include this)
• 1/2 cup diced pepperoncinis (I didn't add these either. I forgot to get them).
• 1/2 cup chopped pimiento stuffed green olives
• 2 T fresh cilantro, chopped
• 1 T White wine vinegar
• 1 T capers
• 1 bay leaf
• 1 tsp dried oregano
• 1/2 tsp ground pepper
• 1/2 tsp paprika
• 1/2 tsp annatto (I used one packet of the Goya seasoning
• 3 lbs bone in chicken thighs, skin removed (yah, so don't like dark meat. did chicken breasts and they stayed quite moist)
• 1/2 cup long grain white rice

Combine broth through everything in a slow cooker.  Cover and cook until chicken is tender - 3.5 to 4.5 hours. 

Stir in rice. Cover; cook until rice is tender, on low heat setting for 20-30 minutes.
Garnish with cilantro leaves.

Nutella Fudge

It shouldn't be surprising to anyone who reads this blog that I made Nutella fudge this year. Nutella seems to be my flavor of choice for the last several months.  It's delicious. 

The work team went to lunch on Friday and we had a little cup of goodness, Nutella and espresso.  Oh my goodness it was good.  So that got me thinking I needed to make some Nutella fudge. 

Which turned out more like a big brick of Nutella and hazelnuts.  It was rock hard! I have no idea what, exactly, went wrong with it.  I'm determined to make this fudge correctly. I'm sure it will be good. The brick was good, just more like hard candy.  And yes, I used a candy thermometer and yes, I boiled the sugar etc to soft ball.  That was my first thought was maybe I cooked it too long. 

Anyhow, here's the recipe. Enjoy! And good luck. If you make it, can you let me know if it turns out okay?

Nutella Fudge

• 3 cups sugar
• 1/2 stick real butter
• 5 oz. can evaporated milk
• 1 teaspoon real vanilla extract
• 1/2 teaspoon salt
• 13 oz. jar of Nutella Chocolate hazelnut spread
• 2- 1.55 oz. Hershey's milk chocolate bars, broken
• 1 cup roasted chopped hazelnuts (pecans or walnuts may be substituted)

Take a 9" x 9" pan, lined with parchment paper (you can use foil and butter if you want)

Combine sugar, butter, salt, and milk in heavy 2 1/2 quart saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Cook for about 4 or 5 minutes or until candy reaches 240 degrees F.

Remove from heat. Stir in broken chocolate, Nutella Spread, and chopped toasted nuts. Stir for a couple minutes until the candy is smooth and creamy.

Spread in prepared 9" x 9" pan. Cool and cut into 1" squares.

Note: If you read the recipe correctly you'll see the ingredients calls for vanilla - yet the directions don't.  I put the vanilla in when I put in the Nutella chocolate and nuts.

Good luck!

Chocolate Covered Cherry Cookies

I love chocolate covered cherries.  Its a tradition that I get them every year from my folks.  I could, right now, sit down and eat a good portion of a box. I'd feel sicker than sick, but I'd do it.

When I found these cookies I knew I had to try them.  KNEW it. And let me tell you, they do not disappoint. We have a cookie exchange tomorrow at work...I hope everyone likes them. If not, more for me.

Chocolate Covered Cherry Cookies
Makes about 2 dozen...depends on how big you make the cookies.

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 (10 ounce) jar maraschino cherries
• 1/2 cup sweetened condensed milk
• 1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (180 degrees C).

Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased

Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.

In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)

Bake in preheated oven for 10 minutes.

Side Note:  I didn't like adding the chocolate on top of the cherrie before cookie.  I did a batch where I did that, but the chocolate just melted away.  So I added an extra dallop after they cooled.  The second batch I didn't add any and added a dallop as soon as I took them out of the oven. Those turned out the best.

Lacquered Short Ribs with Spicy Ginger Sauce

I have a confession.  I've never EVER made short ribs.  I know. Weird considering I'm a cook...but I've never felt like it was something I could do successfully (my dad is Rib Master in our family - all ribs) that I've just not done it.

I secretly collect recipes for ribs though thinking, maybe, one day I'll be brave.

Last night I was brave.

Blueberry came over to do some Christmas stuff and I decided yesterday was the day.  I dusted off the crock pot, again, and put this recipe to work.

Can I just say....Blueberry and I just sat for the first several bits and made sounds like "mmmm", "oh yum" and "OMG these are good..."  We talked with our mouths opened and we were in heaven with these ribs. 

So go out there, buy some beef short ribs and make this recipe.

One side note, it calls for 1/4 cup Sriracha sauce - that was a bit too much for me. It was spicy. I'd cut that in half the next time I make this. And I will make this again.

The size of the short ribs will determine how long they need to cook. Served with steamed rice or stir-fried noodles, this dish makes a fabulous dinner entrée.

Lacquered Short Ribs with Spicy Ginger Sauce
Makes: 4 servings

Total time: Preparation time: 30 minutes, Cook time: 4-6 hours (high heat) 7-9 hours (low heat)

FOR THE SHORT RIBS—

• 3 lb. beef short ribs, trimmed and seasoned with salt and black pepper
• 1 Tbsp. vegetable oil

FOR THE SPICY GINGER SAUCE—

• 1⁄2 cup chopped scallions
• 1⁄4 cup minced fresh ginger
• 1⁄4 cup packed brown sugar
• 1⁄4 cup rice wine vinegar
• 1⁄4 cup Sriracha sauce
• 1⁄4 cup molasses
• 1⁄4 cup hoisin sauce
• 1⁄4 cup fresh lime juice
• 1 tsp. fennel seed
• 1⁄4 tsp. red pepper flakes

Brown ribs in oil in a large sauté pan over medium-high heat about 10 minutes, working in batches if necessary.

Transfer browned ribs to a 4- to 6-qt. slow cooker.

Combine scallions, ginger, brown sugar, vinegar, Sriracha, molasses, hoisin sauce, lime juice, fennel seed, and pepper flakes for the spicy ginger sauce in a measuring cup with a pour spout. Pour sauce over ribs.

Cover slow cooker and cook ribs until tender, on high-heat setting for 4–6 hours or on low-heat setting for 7–9 hours.

Serve sauce over ribs.

Italian Baked Chicken and Pastina

The Seattle Sister In Law was over last night for a much needed night of scrapbooking.  Each time she comes over she's a guinea pig.  She never knows what I'm going to put in front of her, but so far everything I have, she's liked and eaten.

This is a Giada De Laurentiis recipe.  Her recipes are hit or miss with me. This one hit.  The house smelled fantastic while it was baking. 

I made a few small changes and I noted them below. Enjoy

Italian Baked Chicken and Pastina
Serves 4

• 1 cup pastina pasta (or any small pasta) - one cup didn't look like enough, so I made two cups
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast (1-inch cubes) - I think I had two breasts in mine and it was just right
• 1/2 cup diced onion (about 1/2 a small onion)
• 1 clove garlic, minced - yah right. unless that clove is the size of Kansas. I used about 3 medium cloves
• 1 (14.5-ounce) can diced tomatoes with juice - all I had in the cabinet was the Italian diced; I think it worked well
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. 

Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. 

In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Quick Beef Bourguignonne (Beef Burgundy)

That French word has too many letters.  While I appreciate Real Simple being specific, it seems to me that if they title a recipe "quick" they should then make the title short. Just a Jenn Theory.

Anyhow...

I'm IN LOVE with this recipe.

First, I love Beef Burgundy and hate how long it takes to make a good version of it.  The other "quick" versions I've tried just doesn't have the depth of flavor an all day cook has. 

Second, this recipe has that depth of flavor.

It calls for a Campbell soup called Golden Mushroom.  In all my life I've never heard of this soup.  I thought I had memorized ALL the soup possibilities Campbell's pushes out...apparently I had not. 

This soup, I think, is what really adds the depth of flavor to this recipe.  It's going in my "to be tried real soon again" folder. 

You should most definitely try this recipe.  I made egg noodles and put it over the noodles...so glad I did.  The creamy sauce with the noodle...OMG.  Burp!

Quick Beef Bourguignonne

Recipe from Real Simple

Serves 4

• 1 tablespoon olive oil
• 1 1/4 pounds sirloin steak, cut into 1-inch pieces
• kosher salt and pepper
• 1 10-ounce package sliced mushrooms
• 1 16-ounce package frozen pearl onions
• 2 cups red wine
• 1 10.75-ounce can Campbell’s Golden Mushroom soup
• 1/2 cup flat-leaf parsley, chopped (optional)

Heat the oil in a large saucepan over medium-high heat.

Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, about 5 minutes. Transfer to a bowl and set aside.

Add the mushrooms and onions to the pan and cook until the liquid has evaporated.

Add the wine and simmer until reduced by half, 5 to 6 minutes.

Stir in the soup and ¼ cup water and bring to a boil.

Add the steak and the juices from the bowl and simmer, 2 minutes. Divide into individual bowls and sprinkle with the parsley, if using.

Lime Marinated Flank Steak

I find it highly unlikely that I've not tried new recipes for over a month.  Then again, November went by so quickly I could barely tell you what, if anything, I did.  So if I remember any  new recipes I made in November I'll publish them.

Let's just pretend we're starting a new month with new recipes, shall we?

I've tried a lot of "lime-marinated" type marinades and they all taste about the same to me. I'm in search of a marinade that truly has a significant flavor of lime.  This one does, slightly, but not enough lime for this lime lover.

Still, you should try it. It's super easy and flank steak takes well to this type of marinade.  And yes, I fired up the grill in December. I will never understand people who think there is a "grilling season." Year round baby!

Lime Marinated Flank Steak

Recipe from Everyday Food

Serves 4

• 1/3 cup (about 4 limes) freshly squeezed lime juice
• 2 tablespoons soy sauce
• 2 scallions (about 1/3 cup), thinly sliced
• 2 tablespoons minced, peeled fresh ginger
• 1/2 teaspoon red-pepper flakes
• 1 1/2 pounds flank steak
• Vegetable oil, for grates
• Coarse salt and ground black pepper

In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.

Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Chorizo Chili

Oh chorizo! How I love thee!  And to put you into chili, well that just puts my love over the top.

If you've never cooked, or have heard of, chorizo, you're missing out. Its a Mexican sausage that has a ton of flavor (and fat).  Its found mostly in a tube in/around the meat section of most grocery stores - unless you live in the middle of no where. 

I was introduced to chorizo during my exchange student program when I lived in Mexico.  The mother of the family I lived with was a great cook and she cooked with chorizo on a regular basis.  My favorite meal, and I know this will sound weird, was her frying up some chorizo, then potatoes tossed in.  We'd put that goodness into a tortilla and call it an late evening snack.  My mouth is watering just thinking about this.

This chili was HOT.  Way too hot for me and if I did it again I'd leave out the chipotle chilis. While I love them I think their flavor overpowered the chili.  I served this with a bowl of rice to help cut down on the flames that were spewing forth. Still it was really flavorful and filling.

Its a slow cooker meal too. You can either take all day on low, or 3-4 hours on high. I chose the latter...mostly because I got a later start then I had planned.

Chorizo Chili

Serves 6

• 1 lb stew meat
• Salt and pepper
• 1 T vegetable oil
• 1 can Fire roasted tomatoes (28oz) diced or whole
• 1 can black beans (15 oz) drained and rinsed
• 1 tube Mexican chorizo sausage (10oz)
• 1 cup onion, chopped
• 1 cup frozen corn, thawed (though I don't know why because they'll thaw in the crock pot)
• 2 T minced garlic
• 2 T chili powder
• 2 T minced chipotle chilli's pepper in adobo (you can usually find this on your Mexican food aisle)
• 1 T Ground cumin
• 1 T minced fresh oregano, or 1 tsp dried

Season the stew meat with salt and pepper; brown meat in oil in a skillet over medium- high heat for 5 minutes (optional).  I started my chorizo cooking in the skillet and then tossed in the stew meat. I let them cook together for about 5 minutes.

Combine all the ingredients into a slow cooker.  Cover; cook until beef is tender.  High heat 3-4 hours. Low setting 7-8.

Without the chipotles I'm sure this stew wouldn't have been as hot as it was.  So if you're not a heat person, leave those out.

Pork Marsala

I'm a big fan of Marsala. Chicken Marsala is one of my all time favorite dishes.  I've recently re-introduced pork back into my life (long story as to why it left and better left off the blog) and am thrilled that it can be coupled with Marsala wine and taste just as tasty as chicken Marsala.

Super easy recipe with a ton of flavor. If you like just a hint of Marsala flavor back off on the amount. This dish is pretty heavy tasting on the Marsala...which was fine by me.

Smothered Pork Marsala
Recipe from Cuisine at Home Weeknight Menus
Serves 6

For the Pork -

• 1 1/2 lb pork chops, no bone, thin cut
• 2 T extra virgin olive oil
• 2 T butter, divided
• 1/2 cup flour
• Salt and Pepper

For the sauce -

• 1/2 lb cremini mushrooms, halved
• 2 T minced shallots
• 1 T extra virgin olive oil
• 2 tsp minced garlic (yah right - I used a good heaping tablespoon)
• 1 T flour
• 1/2 cup Marsala
• 1 cup 1/2 and 1/2 (I did 1/2 cup chicken broth and 1/2 cup half and half)
• 1/4 cup minced fresh parsley

Pat dry the pork chops.  Season with salt and pepper. Dredge in flour.  Shake excess flour off and set chop aside.

Heat 1 T oil and 1 T butter in a sauté pan over medium-high heat.  Sauté chops turning once until meat is brown on both sides, 2-4 minutes per side. Remove pork to a plate, cover meat to keep warm.  Add 1T oil and 1 T butter and sauté remaining pork. 

Add mushrooms to pan; sauté until softened, 5-7 minutes. Add shallots, then 1 T oil and garlic to pan; cook until softened, 2-3 minutes.  Stir in the 1 T flour.  Deglaze the pan with the Marsala, stirring up browned bits from bottom of the pan. Cook sauce until liquid is reduced by half. Stir in half and half; summer 5 minutes. Return meat and juices from the plate; heat through. Place pork on plates and cover with Marsala sauce and parsley.

Spicy Chicken Tortilla Soup

Have I mentioned that in my next life I want to be married to Tyler Florence? He's such a doll and I love his recipes. 

Tonight it was chilly outside and I was cold. I decided I needed to make a chicken tortilla soup of some sort.  I took one from Tyler's book called "Eat This Book." Super easy and simple. I made a few adjustments for my own taste, and I was cleaning out the pantry, so here's my version.

Spicy Chicken Tortilla Soup
Serves: 2

• 1/2 onion, chopped
• 2 medium garlic cloves, minced
• 1 jalapeno, diced (remove the ribs and seeds if you don't want the heat)
• 1 14.5 oz can diced tomatoes
• 1 chicken breast (this would be a great recipe for left over chicken.  Just shred the chicken and add it in.)
• 1 small potato, peeled and cubed
• 1T chili powder
• 2 cups chicken broth
• Salt and Pepper to taste
• 1 T chopped cilantro
• 1T lime juice

Put some oil in a pot. Sauté the onion, garlic, and jalapeno for 2 minutes...don't burn them so do it over medium heat.

Add your tomatoes. Stir.  Add your chicken broth, chicken, potatoes.

Season with Salt and pepper to taste.  Put in 1T chili powder.  Bring to a boil and cook until chicken and potatoes are done. (about 15 minutes).  Adjust with chili powder to your own liking.

I put chopped cilantro and lime juice from 1/2 of a lime on mine before I ate it.  It was sooo good. And easy.

Steak Milanese

Yum.  This was a great recipe.  I've had it for a couple of years and have wanted to try it so many times.  It just turned out that I had all the ingredients necessary as it wasn't all that different from the Mediterranean Pork Chops I did yesterday.

Milanese us typically referred to for things from Milan - and the food is no different.  Milanese is characterized by dipping the protein in flour, egg, and bread crumbs (sometimes with Parmesan cheese) and then fried.

See that word "fried"? That's what makes this recipe soooooo good.

Steak Milanese
Serves 8 (It can be converted down easily too)

• 1 lb Loin steak, trimmed (traditionally cube steak is used so if you're trying to save $$ feel free)
• Salt and Pepper
• 1/2 cup flour
• 3 eggs, beaten
• 2 cups bread crumbs
• 1 cup roma tomatoes, diced
• 1/4 cup red onion, diced
• 3 T Kalamata olives, pitted and halved
• 2 T capers
• 2 T chopped fresh oregano
• 2 T olive oil
• 2 T fresh lemon juice
• 1/3 cup vegetable oil

Cut steaks into eight 2 ounce pieces, then pound them to 1/4" thick. (Or do as I did and buy the thin sliced sirloin). Season both sides with salt and pepper.

Place flour, eggs and crumbs into three separate bowls. Dredge first in flour, then egg then crumbs. Transfer to a parchment lined baking sheet; chill for 30 minutes.

Combine tomatoes, onion, kalamata olives, capers, oregano, olive oil and lemon juice. Set aside.

Heat vegetable oil in a large sauté pan over medium-high heat. Fry cutlets in batches until golden brown, about 2 minutes per side. Drain on a paper towel lined plate. Repeat with all cutlets.

Top cutlets with tomato relish and serve with linguine on the side.

What did I put on the side...? My new fake out Alfredo noodles. 

Cook up a desired amount of spaghetti.  Drain it saving some of the pasta water. Toss the spaghetti back into the pan. Sprinkle with Parmesan cheese - however much/little you want. Toss in a tablespoon or so of milk and stir...depending on how thin/thick the sauce is, add pasta water.  Add pepper to taste.  Delicious!