Two Peas & a Pot

Pecan Butterscotch Bars

2012-01-24T17:55:00.000-08:00

Made these amazing treats for Book Club-so delicious, I should have doubled the recipe!!

Ingredients
¾ cup (1 ½ sticks) butter
2 cups dark brown sugar
1 ½ cups flour
1 teaspoon salt
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)

Directions
Preheat the oven to 350?F and grease a 9 by 9-inch pan (or double the recipe and use a 9 by 13-inch pan).
In a small saucepan over low heat, melt the butter. Add the brown sugar and stir.
In a medium bowl, mix the flour, salt, and baking powder.
Pour the butter-sugar mixture into the flour mixture and stir until combined. Add the egg and vanilla and stir well. Add ½ cup of the nuts and stir.
Pour the batter into the pan. Sprinkle the remaining nuts on top and pat them into place.
Bake for about 25 to 30 minutes. They may look underdone, but they’ll be chewily delicious when cool.

Chicken Salad Sandwich

2012-01-23T13:06:00.001-08:00

This is a delicious (and healthy!) rendition of the classic Chicken Salad Sandwich

that can be served on croissants (not so healthy) or in lettuce cups.

1 cup cooked chicken breast, shredded or diced
1/4 cup celery, thinly diced
1-2 green onions, thinly diced
1/2 cup plain Greek-style yogurt
1/2 cup red grapes, halved
handful of slivered almonds
2 tsp lemon juice
1 tsp yellow mustard (or to taste)
salt and pepper, to taste

Thai Fried Quinoa

2012-01-21T18:09:00.000-08:00

Megan shared this recipe with me....she definitely knows the kind of things I like to try.

1 c. dry quinoa
1 c. coconut milk
1 c. vegetable broth
1/3 c. chopped green onions
1 T. minced ginger
2 t. minced garlic
1 c. frozen peas
1 c. pineapple
1/4 c. cilantro, chopped
1 T. lime juice
2 T. reduced sodium soy sauce

Optional garnishes: lime wedges, peanuts, cilantro, cherry tomatoes

· Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.

· Combine coconut milk and vegetable broth and add to quinoa.

· Bring to a boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.

· Meanwhile, coat a large skillet with cooking spray or a light spritz of oil and place over medium-high heat. Add green onion, ginger and garlic and sauté for a minute or two.

· Add peas, pineapple and cilantro and sauté for an additional minute.

· Add quinoa to the skillet and cook until starting to slightly brown and crisp.

· Finish with lime juice and soy sauce.

· Serve and garnish.

Chocolate Sour Cream Bundt Cake

2012-01-21T17:40:00.000-08:00

I've been patiently waiting for a reason to make this cake-Grandma turning 91 seems like a great reason to me! It's from Williams-Sonoma and it's divine!

For the cake:

1 cup cocoa powder, sifted, plus more for dusting pan
7 1/2 oz. semisweet chocolate, finely chopped
1 cup boiling water
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
20 Tbsp. (2 1/2 sticks) unsalted butter
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
4 tsp. vanilla extract
1 1/2 cups sour cream
1 1/2 cups semisweet chocolate chips

For the ganache:

6 oz. semisweet chocolate, finely chopped
2 Tbsp. unsalted butter
1/2 cup heavy cream

Have all the ingredients at room temperature.

Preheat an oven to 325 degrees F. Grease a 15 cup bundt pan and dust with cocoa powder; tap out the excess.

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

Sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and 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 and 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 and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a 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 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and 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 paper lines baking sheet. Invert the pan onto the rack and lift off the pan.

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

Garden Scramble

2012-01-12T06:28:00.000-08:00

Sometimes having breakfast for dinner is what just sounds good. This is a one of my favorites. Granted, it is better in the summer when I can go out and pick fresh zucchini, peppers, and tomatoes from the garden, but its delicious at any season. It's good and good for you!

1. Chop to a small dice and saute in a small amount of olive oil, your favorite vegetables:

any color bell peppers, red or yellow onion, zucchini, mushrooms, spinach, cooked potatoes, etc.

2. Season well with salt and pepper.

3. In a small bowl, scramble enough eggs for the number of people you are feeding.

4. Pour over sauted vegetables and gently stir until cooked through.

5. Top with your favorite cheese-crumbled feta or sharp cheddar are my favorites.

Serve right away.

Decadent Hot Chocolate

2011-12-19T20:49:00.000-08:00

I'm addicted to hot chocolate. I drink it (almost) every morning. Our good friends had us over to watch The Polar Express and drink hot chocolate and now I think I'm addicted to this hot chocolate.

1 cup milk

1 cup half and half

8 tsp. sugar

1 oz. semisweet chocolate; chopped

1 oz. unsweetened chocolate, chopped

1 T. brown sugar

1/2 tsp. vanilla

Heat everything in a saucepan, except the vanilla, until chocoltes melt and sugar dissolves. Pour half into a blender and mix until foamy. Return to the saucepan, and add vanilla. Stir briefly then serve.

Peanut Butter Reindeer Cookies

2011-12-11T19:59:00.000-08:00

3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup butter

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered pretzels (Flipz)

Chocolate chips

Red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, butter, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1 1/2 -inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.

Remove from oven and immediately (and gently) press two pretzels into the tops of the cookies for the reindeer's antlers. Press two upside down chocolate chips in for the eyes and one red M&M for the nose. I lined my cookies up along a wall so that the pretzel antlers could rest on the wall and cool in place rather than topple over.

Makes about 24 reindeer cookies.

Coconut Candy Bars

2011-12-07T20:48:00.001-08:00

Ingredients:

2  cups graham cracker crumbs

1 1/2 cups whole almonds, toasted*

1/3  cup packed brown sugar

2/3  cup butter, melted

1 - 14 ounce package flaked coconut

1 - 14 ounce can (1 1/4 cups) sweetened condensed milk

18   ounces dark chocolate pieces, melted

Preheat oven to 350F. Place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process until almonds are finely chopped. Add butter; cover and pulse with four or five on-off turns or until mixture is well combined. Press crumb mixture onto bottom of an ungreased 13x9x2-inch baking pan. Bake in preheated oven for 12 minutes

Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 minutes.

Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack. (If desired, chill in the refrigerator until the chocolate is set.) Cut into bars. Makes 36 bars.

Black Bean Soup

2011-11-27T14:51:00.000-08:00

Seriously easy, seriously good. For the night that you want something quick, but homemade- this is as easy as opening a can.

2 cans black beans-rinsed and drained

1 1/2 cups chicken broth

1 cup salsa verde-my favorite is Trader Joe's, but any will do!

1 tsp cumin

dash cayenne pepper-or more if you like it spicy!

Toppings:

fresh chopped cilantro

chopped avocado

plain Greek yogurt or sour cream

Puree beans with broth. Put in a stock pot and add salsa and seasonings. Heat until very hot!

Serve with toppings!

Pumpkin Pecan Trifle

2011-11-25T08:10:00.000-08:00

Thanksgiving was at our house this year. It was absolutely perfect in every way, I couldn't have asked for a better week of holiday vacation spent at home. My family loves desserts but for some reason we're not the biggest pie fans. I decided to experiment with a trifle this year. We didn't have a trifle bowl, so our presentation wasn't as breathtaking as the photo that caught my eye on the William Sonoma website where I got the recipe, but it was beautiful and oh so tasty nonetheless. Try it, it's heavenly.

Ingredients:

1 package spiced pecan pumpkin quick bread
mix (I made homemade pumpkin bread!! Better than a box for sure.)
2 cups heavy cream
1 tsp. vanilla extract
1/4 cup sugar
1 cup pecan pumpkin butter
1/2 cup maple syrup
1 cup pecan halves, toasted

Directions:

Prepare the quick bread batter and bake according to the package instructions. Let cool completely. Cut the bread into 15 slices, each 1/2 inch thick. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, vanilla and sugar on medium-high speed until stiff peaks form, 2 to 3 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the pecan pumpkin butter. Refrigerate until ready to use.

In a small saucepan over medium-high heat, combine the maple syrup, brandy and water. Bring to a simmer and cook for 1 to 2 minutes. Remove from the heat.

To assemble the trifle, place 3 slices of the quick bread in the bottom of a trifle bowl or deep soufflé dish, cutting the slices in half or into quarters as needed to form a single layer of bread. Using a pastry brush, brush the bread with some of the maple syrup mixture and let it soak in. Using an offset spatula, spread 3/4 to 1 cup of the whipped cream mixture evenly over the bread. Repeat the layering process 3 to 4 times. Garnish the trifle with the pecan halves. Serves 12 to 14.

Make-Ahead Tips: Up to 1 day in advance, bake the pecan pumpkin quick bread and let cool, then wrap with plastic wrap and store at room temperature. Prepare the pumpkin butter whipped cream and maple syrup mixture and refrigerate separately in airtight containers; be sure to rewarm the syrup mixture before using. On Thanksgiving morning, assemble the trifle and refrigerate until serving time.
Williams-Sonoma Kitchen.

Stuffed Jumbo Pasta Shells

2011-11-14T07:05:00.000-08:00

Here's a new variation on pasta that I tried for the first time-it goes in the lasagne, manacotti category and I think it's easier to prepare and serve because it holds together in nice, neat shells even when served piping hot! Serve with crusty artisan bread and a good green salad.

32 jumbo pasta shells

2 teaspoons extra virgin olive oil  

1/2 pound baby spinach  

2 cloves garlic, finely chopped  

16 oz. part-skim ricotta cheese  

16 oz part-skim mozzarella cheese, grated  

1 tablespoon chopped dried basil-or ¼ cup fresh

2 cups marinara sauce

2+ tablespoons grated Parmigiano-Reggiano cheese

Method

Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain well then toss with oil in a large bowl; set aside.   Chop spinach and transfer to a large bowl. Add garlic, ricotta, mozzarella, basil, salt and pepper to make the filling.   Spread about 1 ½ cups of marinara sauce in the bottom of a 9x13 inch shallow baking dish large enough to hold the shells in a single layer. (I spray it first with Pam to make clean up easy!) Fill each shell generously with spinach mixture and arrange in the dish. Pour remaining sauce over shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.

Chicken and Sesame Noodles

2011-11-11T20:00:00.000-08:00

1/4 cup sesame seeds

1/4 cup peanut butter

5 tablespoons soy sauce

2 tablespoons rice vinegar

2 garlic cloves, minced

1 tablespoon minced ginger

¼ tsp. cayenne pepper

2 tablespoons brown sugar

9 ounces linguine

2 tablespoons sesame oil

2 cups shredded cooked chicken

4 scallions, sliced thin

1. Toast sesame seeds in medium skillet over

medium heat until lightly browned. Set aside.

2. Puree 3 tablespoons sesame seeds, peanut butter,

soy sauce, vinegar, garlic, ginger, cayenne pepper and

brown sugar together in food processor until smooth,

about 30 seconds. Set aside.

3. Cook linguine in salted water until tender.

Drain noodles and keep warm.

4. Toss noodles with sesame oil until coated.

Add chicken, scallions and sauce and toss well

to combine. Sprinkle with remaining sesame

seeds and serve.

Serves 4. Also good cold!!

Bajio Chicken Chile Salad

2011-11-09T09:26:00.000-08:00

If you're looking for a delicious variation of the Cafe Rio pork salad - this is it!

I almost always have these ingredients on hand and I always love a good crock pot recipe.
It was absolutely delicious! I served it on warm tortillas, with these black beans, Spanish rice,
romaine lettuce with toasted tortilla strips and cilantro lime dressing on top (found this in the refrigerated isle of our grocery store, but it tasted identical to this homemade recipe).

photo and recipe via

5 chicken breasts

1/2 cup salsa

1 Tbsp cumin

1/2 cup brown sugar (more to taste)

1 4 oz. can diced green chilies

6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours until the chicken shreds easily.

Serve with flour tortillas, lettuce, cheese, black beans, rice, guacamole, cilantro lime dressing and toasted tortilla strips.

Mexican Rice Bowl

2011-11-08T06:22:00.000-08:00

I was in the mood for Mexican food last night....so I started browsing my favorite blogs and found this recipe on chickpeacafe.blogspot.com. Of course I had to make my own version, so here it is. It was so good and we ate it so fast that there is no picture....next time around! You put some brown rice in the bottom on your bowl, top with the bean and vegetable mixture, and then top with fresh chopped cilantro, avocado, grated cheese, your favorite salsa and a squeeze of lime. (or any combination of the above depending on what you have on hand!) Seriously good and good for you.

1 1/2 cups cooked brown rice (I like to cook it in chicken broth for more flavor)

Saute in a little olive oil until slightly tender:

1 chopped red onion

2 chopped bell peppers (red, yellow or green)

3+ cloves of garlic-chopped

1-2 chopped tomatoes

1 small can diced green chilies

Add:

1 can black beans-rinsed

1 cup of chicken stock

1 tsp cumin

salt and pepper to taste

Simmer to let the flavors blend. (I made this earlier in the day and reheated it just before serving.)

Put out bowls of toppings....chopped cilantro, grated cheese, salsa, chopped avocado, lime wedges....and let everyone create their own Mexican Rice Bowl.

Serves 4.

Pumpkin Coconut Soup

2011-11-03T08:22:00.001-07:00

It's Fall!! It's soup season!! I've been trying a few new recipes and pulling out the old favorites as well. This one is absolutely delicious- a combination of two of my favorite flavors.

Ingredients

5 tbsp. olive oil

1 medium sized yellow onion

3 cloves minced garlic

1 inch grated fresh ginger (seriously, it's worth buying it fresh)

1 tsp. ground cumin

1 tbsp. chicken base or 2 bouillon cubes

3 cups chicken broth

2 cups cubed or shredded cooked chicken

1 medium butternut squash, peeled and cut into cubes

1 15 oz. can pumpkin puree

1 14 oz. can coconut milk

2 tsp. salt or to taste

1-2 tsp. pepper to taste

1/4 bunch fresh cilantro

1. Preheat oven to 425 degrees.

2. Chop the onion into small, even pieces and grate the ginger with a fine grater.

In a large stock pot, add 2 tbsp. olive oil over medium heat. Once the oil has heated,

add the chopped onion, ginger, and minced garlic to the oil and stir.

Cook for about 5-7 minutes

3. While that's cooking, peel your butternut squash and cut into about 1/2 inch cubes. In a small glass Pyrex dish,

add the cubed squash and pour 3 tbsp. olive oil over top.

Add a sprinkle of salt and pepper. Mix together so that

all the cubes are coated in the olive oil.

Bake in your oven for 25 minutes.

4. By this point, your onions, ginger, and garlic should be ready. Add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes.

5. Add pumpkin puree, coconut milk, chicken base, chicken stock. Add salt and pepper. Allow to simmer for 25 minutes.

6. Using an immersion blender (or standard blender) blend soup until smooth.

7. Add cooked chicken and heat through.

Top with chopped cilantro and a squeeze of lime would be tasty

Over-Night Apple Butter

2011-10-28T17:08:00.000-07:00

A friend of mine went apple picking and shared the harvest with me. I've been waiting to try this recipe and now was the perfect time. I think this would make a great Christmas gift for neighbors!

Ingredients:

1 cup packed brown sugar
1/2 cup honey
1/4 cup apple cider
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
10 medium apples, peeled, cored, and cut into large chunks (about 2 1/2 pounds of any variety or a mixture!)

Preparation:

Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.
Puree using an immersion blender (or conventional blender in batches) . Continue to cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into jars; cover and chill up to two weeks or freeze.

Delicious on toast or even pork chops!

Pulled Pork Sandwiches

2011-10-25T13:50:00.000-07:00

Place in crockpot:

1-2 lb. pork loin roast

rub generously with with Pappy's Prime Rib Rub Seasoning-or your own favorite

Cook on high 4-6 hours or until pork shreds easily

Stir in your favorite BBQ sauce until well coated (I'm partial to Kinder's)

Serve on fresh buns. Makes 8-10 sandwiches.

Tomato Pumpkin Soup

2011-10-18T14:45:00.000-07:00

It definitely hasn't been soup weather in the city, in fact the past couple days it was hot hot hot...
but this soup still hit the spot.
The pumpkin is so subtle, you really wouldn't notice it if you didn't know it was there.
But it makes the soup so creamy and cuts back on the acidity that the tomatoes tend to give.
I loved it so much that I think I'll make tomato soup with pumpkin from here on out!
Served with crusty bread, this soup will definitely be a hit.

Ingredients
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, chopped
1 28 oz. can crushed tomatoes
1 16 oz. can pumpkin
1 1/2 t salt
1/4 t pepper
1 Tbsp. dried basil
4 cups chicken broth
1/4 cup milk

Instructions
In a large pot, saute onion in butter 4-5 minutes, until onion is translucent. Add tomatoes, salt, pepper, basil and pumpkin. Puree in blender. Return mixture to the pot and add chicken broth. Heat soup to desired temperature and add milk. Garnish with Parmesan cheese and enjoy!

Arroz Con Leche

2011-10-17T13:15:00.000-07:00

A boys' apartment in my ward invited my roommates
and I over for dinner a couple weeks ago. Javier is
from Mexico and wanted to make us a delicious
Mexican meal. Authentic enchiladas were on the menu
and I asked if I could contribute anything.
He said I could bring some kind of dessert
but time ran out and I showed up empty handed.
I've been feeling guilty for weeks now and so
I decided to make those boys some Arroz Con Leche
during the BYU football game on Saturday.
And let me tell you, it was a HIT!

Ingredients:

4 cups milk
1 cup rice, short or medium grain
1/2 tsp cinnamon (or more if you'd like)
1/4 teaspoon salt
1 14 oz can sweetened condensed milk
2 teaspoons vanilla

1/2 cup of raisins (softened in warm water) are optional.
These boys didn't want raisins so I left them out :)

Preparation:

Bring milk to a slow simmer in a large pot, over medium/low heat.
Stir in rice, add in cinnamon and barely simmer, uncovered,
until rice is softened which should be about 30 minutes
(it might take even longer...mine did!). Stir occasionally.
When rice is soft, stir in condensed milk, vanilla, salt and raisins.
Return to a slight simmer and cook for an additional 10-15 minutes
or until most of the liquid is absorbed and rice has a
pudding-like consistency
(again, mine took longer; about 20 minutes or so).
Serve hot, topped with a sprinkle of cinnamon.

Apple Walnut Bread

2011-10-16T19:54:00.000-07:00

1 cup whole wheat flour

1 2/3 cup white flour

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 cups granulated sugar

1/2 cup canola oil

1/2 cup nonfat Greek yogurt

4 eggs, beaten

2 teaspoons vanilla

4 cups coarsely chopped apples

1 cup chopped pecans or walnuts

Crumble Topping:

1/2 cup oatmeal

1/3 cup brown sugar

4 T. softened butter

2 tsp. cinnamon

In a bowl, combine flour, baking soda, salt, and spices.

In a mixing bowl, combine sugar and oil and yogurt.

Beat in eggs and vanilla, then stir in chopped apples, and nuts.

Add the dry ingredients and mix until well blended.

Grease 2 9x5-inch loaf pans. Pour batter into pans,

smoothing the top with a spatula or spoon.

Sprinkle with crumble topping.

Bake for 60 minutes at 350°or until a toothpick comes out clean.

Cool on racks..

Pizza Caprese

2011-09-21T15:54:00.000-07:00

A great fast and easy dinner-

Slice and toast focaccia bread

Layer with sliced, garden tomatoes, fresh mozarella, and fresh basil. Sprinkle with salt and pepper.

Broil until cheese begins to melt.

Serve with a green salad. Simple and delicious.

Rice and Edamame Salad

2011-09-12T12:41:00.000-07:00

Every once in awhile I create something out of leftovers that is REALLY good!

2 cups cooked brown rice
1 cup edamame
1 cup diced, steamed zucchini
1 cup diced red bell pepper
1/4 cup diced red onion

Dressing:
1/4 cup olive oil
1/4 cup rice wine vinegar
1 tsp sugar
1 tsp salt
cayenne pepper to taste

Combine dressing ingredients. Pour over rice and vegetables. Toss to combine. Refrigerate.

Chocolate Zucchini Muffins

2011-09-04T19:53:00.000-07:00

Wondering what to do with your over-grown zucchini?? These are amazing! Serious chocolate goodness-moist and delicious and nutritious, right?

Chocolate Zucchini Muffins

1 1/2 cups brown sugar
1/4 cup melted butter
1/2 cup vegetable oil
3 eggs
1 tsp vanilla
1/2 cup non-fat Greek yogurt
2 cups grated zucchini
1 cup chocolate chips
2 cups unbleached flour
1 cup cocoa, sifted
1/2 tsp salt
2 tsp baking soda
1 tsp allspice
1 1/2 tsp cinnamon

Combine all of the dry ingredients in one bowl and blend all of the wet ingredients and the chocolate chips in another bowl. Add the dry to the wet and stir only until combined. Fill each cupcake pan 2/3 full. Bake at 350 degrees for about 20 minutes or until the center appears firm. Do not over-bake to insure ultimate moist chocolate goodness.

Baked Shrimp in Tomato Feta Sauce

2011-09-02T17:27:00.001-07:00

Baked Shrimp in Tomato Feta Sauce

Olive oil

1 med. Yellow onion-chopped

1-3 cloves garlic-minced

2 -14 oz cans of diced tomatoes

¼ cup minced fresh parsley (or 1 T. dried)

¼ cup minced fresh basil (or 1 T. dried)

About 1 lb. medium sized raw shrimp, peeled and deveined (you can leave tails on) Thaw if frozen.

Salt and cayenne pepper to taste

3 oz. (about 2/3 cup) feta cheese

Saute onion and garlic in olive oil until soft. Add tomatoes and simmer for about 10 minutes. Remove from heat and stir in shrimp, herbs, feta, and salt and pepper to taste.

Place oven proof skillet (or transfer to a oven proof casserole dish) in oven and bake uncovered for about 10-15 minutes.

Serve immediately.

Serves 4

Egg and Steel Cut Oats

2011-08-28T18:39:00.000-07:00

Awhile back I saw this recipe on Framed Cooks and finally tried it-delicious! I love steel cut oats but usually top them with chopped nuts or dried fruit or brown sugar or maple syrup....or a combination of everything! But taking a savory approach instead of sweet is also very yummy. Oatmeal and poached eggs are both comfort foods for me and so the combination is oh so comforting.

Prepare oatmeal according to directions. Stir in your favorite grated cheese.

Ladle in a bowl.

Top with poached egg.

Sprinkle with chopped greeen onions, additional cheese and salt and pepper.

Artichoke-Garlic Sausage Saute

2011-08-11T21:09:00.000-07:00

Funny story...Megan asked what's for dinner. I told her it didn't have a name for it. So with a little work, together we came up with this one. Naming the dish was harder than preparing it!

Cube 6 slices of french bread-I used Trader Joe's cracked wheat, sourdough
Broil until well browned. Set croutons aside

Slice and brown 4 of your favorite sausages-I used Aidelle's Artichoke-Garlic
Add 1 coarsly chopped red onion. Brown well.
Add diced zucchini. Saute.
Add 2 cans diced tomatoes with their liquid and 1 can canneilli beans.
Season with salt and pepper. Heat until bubbly.

To serve:
Cover the bottom of your bowl with the homemade croutons. Ladle sausage mixture over the croutons. Top with a generous amount of freshly grated parmesan cheese. So easy and yummy!

Maple-Balsamic Vinaigrette

2011-08-08T21:10:00.000-07:00

I'm sure you will agree, a great salad is all about the dressing. This is a simple and absolutely delicious combination of flavors-I tossed it with butter lettuce, sliced avocado, red onion thinly sliced, and toasted pecans.

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup pure maple syrup
1 tsp. stone ground mustard
salt and pepper to taste

Stuffed Bell Pepprs

2011-08-04T07:49:00.000-07:00

I'm sure there are as many ways to stuff a bell pepper as there are colors, shapes, and sizes of them. I tried this last night and it was delicious!

Brown 1 coarsely chopped red onion and several cloves of minced garlic in a small amount of olive oil until well browned....be patient, this brings out the flavor.

Add 1 lb. ground turkey and cook until no longer pink. Season with salt and pepper.

Add 1 1/2 cups hummus-any variety. Stir until well combined and heated through.

Cut off the tops of 6 medium bell peppers and clean out the seeds and membranes. Rinse and allow to dry.

Generously stuff peppers allowing filling to form a small mound on top.

Bake at 375 degrees for about 45 minutes.

BBQ Chicken Pizza on the Grill

2011-07-16T12:12:00.000-07:00

This was the best thing off the BBQ so far this summer!!! I cooked it on the pizza stone that I had preheated to about 450 on the grill. It made the crust bake like it was done in a brick oven! Delicious!!!

Recipe:

*homemade pizza dough

sauted, chopped chicken breast smothered in Kinder's bbq sauce (our new favorite)

additional sauce for spreading on crust

thinly sliced red onion

small diced pineapple-this is optional

grated mozarella cheese

chopped cilantro-sprinkle on top after baking

Assemble pizza on a long-handled pizza peel sprinkled with corn meal. Slide prepared pizza onto the preheated stone. Close the lid of the bbq and check after 5 minutes. I cooked ours for 5-10 minutes.

Pumpkin Granola

2011-07-11T10:13:00.000-07:00

So, I was trying to get to our Twopeasandapot.blogspot.com website, but twopeasandtheirpod.com was saved in our recent web addresses and so I started thumbing through the recipes. I was craving homemade granola because we ran out of our last week and I stumbled upon this recipe. I LOVE pumpkin anything (except pie interestingly enough...) and decided to try it out. I left out the pepitas and dried cranberries but it is so incredibly delicious and chewy and tasty. It's like a holiday party in your mouth. It is so good on our homemade yogurt! Try it out!

Pumpkin Granola
ingredients:
5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries
1/2 cup pepitas
directions:
1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, spices, and salt. Mix well.
3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and let cool completely. Store in an airtight container.
*Note-serve granola with yogurt, milk, or enjoy plain.

Cabin Fever Cookies

2011-06-28T19:42:00.000-07:00

recipe/image

My sister called asking for this recipe tonight.
The cookies really are so delicious.
The honey and butterscotch taste amazing together.
So for her and you... the cabin fever cookie recipe :)

¾ cup butter, softened

½ cup peanut butter

¾ cup sugar

½ cup packed brown sugar

1/3 cup honey

2 eggs

1 tsp baking powder

1/2 tsp baking soda

1 teaspoon vanilla

1¼ cup all-purpose flour

2 cups whole grain oats cereal (or rolled oats)

1 cup butterscotch pieces (I threw in some chocolate chips as well!)

Directions:

1. Preheat oven to 375 F.

2. In an electric mixer, beat butter and peanut butter on medium-high speed for about 30 seconds.

3. Add sugar, brown sugar, honey, baking powder, and baking soda. Beat until combined.

4. Beat in eggs and vanilla.

5. Beat in flour, oats, and butterscotch pieces.

6. Drop dough by rounded tablespoons 2-inches apart on an ungreased cookie sheet.

7. Bake 10 minutes or until edges are light brown.

8. Let cool on a wire rack.

America's Test Kitchen Perfect Chocolate Chip Cookies

2011-06-16T14:05:00.000-07:00

I love a good chocolate chip cookie recipe and this one did not disappoint! The browned butter gives them the most delicious flavor and the texture was just perfect!

1 3/4 cups unbleached all-purpose flour ( 8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter ( 1 3/4 sticks)
1/2 cup granulated sugar ( 3 1/2 ounces)
3/4 cup packed dark brown sugar ( 5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large eggs
1 large egg yolks
1 1/2 cups semi-sweet chocolate chips

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

Frosted Banana Cookies

2011-06-10T13:40:00.000-07:00

via

These are some of my very favorite cookies.
They taste like the most delicious banana bread in cookie form
with the added bonus of brown sugar frosting.
Delicious!

Cookies:
3/4 cup butter
3/4 cup white sugar
1 egg
1/2 tsp. vanilla
2 bananas (mashed)
1/4 tsp. salt
1 tsp. baking soda
2 cups flour

Frosting:
6 tablespoons brown sugar
4 tablespoons butter
4 tablespoons milk
1/2 tsp. vanilla
powdered sugar (until the right consistency is achieved)

Cookies: Cream butter and sugar. Add in egg and beat until fluffy. Mix in vanilla, banana, salt, soda and flour and beat until combined. Bake for 8 minutes at 350 degrees. Let cool.

Frosting: Combine brown sugar, butter, milk and vanilla in a sauce pan and bring the mixture to a boil. Add in the powdered sugar until a frosting like consistency is achieved. Frost cooled cookies immediately.

Makes 2 dozen cookies.

Santa Fe Chicken Salad Wraps

2011-06-09T10:08:00.001-07:00

I LOVE light, summer foods.

This salad was absolutely amazing
and paired with a warm homemade tortilla
it was the perfect summer meal.

For the Chicken Salad
(adapted from Good Life Eats...I made a few healthy changes)

1 avocado, diced
2/3 cup Greek yogurt
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
2 cups poached, diced or shredded chicken
2/3 cup black beans
1/3 cup diced red bell pepper
1/3 cup corn kernels

For the Wraps
Santa Fe Chicken Salad
Burrito Sized Tortillas or homemade
Salad Greens or Baby Spinach

Directions:

For the Chicken Salad:

In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.

Add the chicken and green onion, to the Greek yogurt mixture. Stir until the chicken is well coated.

Fold in the black beans, avocado, bell pepper, and corn. Cover and chill until serving.

To Prepare the Wraps:
Layer chicken salad and baby spinach inside burrito sized tortillas. Fold up the ends and roll the wrap to seal it.

*My homemade tortillas were a little thick, so instead of rolling them up, we ate them open-face. Still delicious!!

Mango Quinoa Salad

2011-06-02T19:02:00.000-07:00

My sweet roommate Jeni Gubler (jengub.blogspot.com) loves good health and she loves good food. I came home from class today to find a large bowl of this vibrant salad sitting on the counter. She insisted I try some and I couldn't help but ask for seconds. It is so tasty!! I immediately called my mom to tell her the recipe knowing she's a big fan of the quinoa superfood. She told me to add it to the blog, so here I am as the newest member of the Brink girls' food blog! Enjoy!

2 cups prepared quinoa (This is 1/2 cup dry. I like it better cooked in chicken broth)

1 14 oz can black beans, drained and rinsed

1 medium mango, peeled and diced

1 red bell pepper, diced

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 cup)

4 Tablespoons red wine vinegar

3 Tablespoons extra virgin olive oil

1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)

salt

freshly cracked black pepper

Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Greek Panzanella

2011-05-31T21:49:00.000-07:00

I came across this recipe from another food blog- just cook already, and just had to try it. It totally reminded of how we ate in Israel-tomatoes, cucumbers, cheese, olives all in one yummy bowl. Take it to your next summer BBQ!

Ingredients

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

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

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

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Quinoa-a super easy, Superfood!!

2011-05-24T20:28:00.000-07:00

It seems like I'm reading about quinoa all over the place. It's super high in protein and a multitude of other health benefits. I love the chewy texture and almost a nutty taste. We might not ever eat rice again!! Tonight as a side dish to bbq chicken I made this dish.

Saute in olive oil:

1 red onion-thinly sliced

1 green or red bell pepper-thinly sliced

4-6 cloves of garlic-minced

salt and pepper to taste

Add 1 cup quinoa and 2 cups chicken broth. Bring to a boil and simmer for about 5 minutes. Turn off heat and let stand for 10-15 minutes. I'm also thinking this would be equally as yummy served cold.

Serves 4

Penne in Almond Sauce

2011-05-18T20:32:00.000-07:00

image and recipe via

Ingredients

1 pound penne pasta

2 cups (9 ounces) blanched, slivered almonds

2 1/2 cups low-sodium chicken stock

1/4 cup extra-virgin olive oil

3 cloves garlic, peeled and smashed

2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes
(I baked3 chicken breasts in the oven and cubed them -about 2 cups)

1 cup frozen petite peas

3/4 cup heavy cream (I used milk)

1 large lemon, zested

Kosher salt and freshly ground black pepper

2 cups grated Parmesan

1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste

Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.

Strawberry Nutella Crepes

2011-05-17T22:01:00.001-07:00

Oh my, this has to be my definition of the perfect dessert. The strawberries in Lodi are at their peak-add nutella on a light crepe-perfection!

Crepe Recipe

1 cup flour

1 tsp sugar

1/4 tsp salt

3 eggs

2 cups milk

2 T melted butter

Put all ingredients in the blender and blend until smooth. Using a non-stick skillet (or a crepe maker!!) brush with butter and pour just enough batter to cover the bottom of the pan. Cook until lightly browned. Remove and spread with Nutella and sliced strawberries. Dust with powdered sugar.

Garlic Twist Breadsticks

2011-05-17T20:05:00.000-07:00

I made these for dinner last night with a tasty new pasta dish I tried (recipe tomorrow)
and they were absolutely delicious. Knowing that I would have a hard time restraining myself to only a couple, I only made half of a batch. Now I wish I had made the whole thing and saved
some of the dough so I could make a few today. Maybe next time!

recipe and image via

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes, until frothy.

Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10-20 minutes in a warm place
(I usually turn the oven on low and then turn it off right before I put the dough in to rise).
Roll out dough into a large square on a floured surface.
Brush with melted butter mixed with garlic and then sprinkle with kosher salt.
Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet.
Let sit for 15 to 20 minutes to raise.
Bake at 400 degrees for 20 minutes or until golden brown.
Immediately after baking, brush with more garlic butter and sprinkle with kosher salt

Best straight out of the oven :)
enjoy!

Sweet Pepper & Lime Tortilla Soup

2011-05-03T20:40:00.001-07:00

This might be my new favorite soup...
besides the fact that it is easy to make and absolutely delicious,
Lily had 3 bowls of it for dinner tonight. THREE!
It's that good!

5-7 small sweet peppers (I buy the big bag from Costco)
1 small onion
4 cloves of garlic
2 tsp. cumin
salt and pepper to taste
1 box of chicken broth (about 4 cups)
1 can diced tomatoes
1 can black beans (drained and rinsed)
chicken*
toppings: queso fresco, avocado, tortilla strips**

chop the peppers, onion and garlic in a food processor and saute in olive oil until tender (about 5 minutes). Add chicken broth, diced tomatoes and black beans to the pot and simmer for about 30 minutes. Finally, add the chicken and 1/3 cup lime juice. Serve with queso fresco (cut into 1/2 inch cubes), avocado and tortilla strips

*I put 4 chicken breasts in the crock pot with a jar of Trader Joe's salsa verde in the morning and cooked it on low until I was ready to assemble my soup. The chicken was perfectly tender and shredded easily making it the most delicious addition to the soup!

**cut corn tortillas into strips and toss in olive oil and salt on a baking sheet.
Bake at 350 for 10-20 minutes until toasted - keep your eye on them, they can burn quickly!).

Chicken Parmesan

2011-04-27T07:01:00.001-07:00

I made this for dinner last night and it was delicious! It's quite the impressive-looking meal, but doesn't take a huge amount of effort.

recipe via/image via

For the Sauce:

7-8 garden tomatoes (if you don't have garden tomatoes, I would suggest using 1 large can of crushed tomatoes and 1-2 cans of diced tomatoes)

1/2 tsp salt

dash pepper

4 cloves garlic, finely chopped

1 yellow onion, diced

2 Tbsp. dried basil

1 tsp. dried oregano

2 Tbsp. dried parsley flakes

1/2 tsp. sugar

salt and pepper to taste

1 small can tomato sauce

For the Chicken:

3 chicken breasts (pounded flat)

2 eggs, beaten

3 cloves garlic, chopped

1 c. Panko bread crumbs

1 Tbsp. italian seasoning

1/4 c. parmesan cheese

salt and pepper to taste

6 slices provolone or mozzarella cheese

1 lb. spaghetti

If you are using fresh tomatoes, peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable oil in a large skillet and saute onion and garlic. When onions are clear, add the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and bring to a good rolling simmer. Add tomato sauce (to thicken it up a little bit). It still may seem a little watery, but trust me, it thickens up quite a bit after it simmers. Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.

About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the the chicken around a little bit so it is covered in egg. On a plate or pie pan, combine bread crumbs, parsley, parmesan cheese, salt and pepper. Heat some oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil brown on each side.

Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al dente. Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. Layer on individual plates: spaghetti, sauce, then chicken.

Pecan Shortbread Cookies

2011-04-17T11:00:00.000-07:00

When I made these cookies they made me think of my mom.

She's not really a big sweets fan-that's one way we are

different. To her, having a graham cracker was a dessert!

But, when she did have a treat, it was something just like this -

simple, rich and delicious.

Ingredients:

3/4 pound unsalted butter, room temperature

1 cup sugar

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

3-1/2 cups all-purpose flour

1/4 teaspoon salt

1-1/2 cups small diced pecans

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment,

mix together the butter and sugar until they are just combined.

Add the vanilla and almond extracts. In a medium bowl,

sift together the flour and salt, then add them to the

butter/sugar

mixture. Add the pecans and mix on low speed until the dough

starts to come together. Dump onto a surface dusted with flour

and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with

a plain or fluted cutter (or cut into any shape you like). Place the

cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes, until the edges begin to brown

and allow to cool to room temperature.

Chocolate Cupcakes w/Chocolate Mousse Filling and Chocolate Frosting

2011-04-16T17:41:00.000-07:00

One of my good friends made these cupcakes for a baby shower a few months ago and I knew I had to make them again! We had another baby shower this afternoon at my house and these were definitely a hit. This made about 4 dozen cupcakes (i.e. a lot) so you might want to cut it in half or plan on giving some away!

For the cupcake, I used a Betty Crocker Devil's Food Cake Mix. I made them the night before and covered them with a tea towel overnight. I also made the chocolate mousse the night before, so assembly the next morning was easy.

When you're ready to assemble the cupcakes, take a knife and cut a quarter sized chunk out of the top of the cupcake. Put your mousse into a pastry bag (or large ziplock bag, like I did) and squeeze about a tablespoon of mousse into the hole of each cupcake. This process is pretty quick if you have all the holes already cut out of each cupcake.

After the cupcakes are filled, take your frosting in a pastry bag (or large ziplock) and squeeze frosting onto each cupcake in a circular motion starting on the outside. This is the fastest and prettiest (I think) way to frost a cupcake!

Chocolate Mousse:

6 ounces semisweet chocolate, chopped coarse

4 tablespoons of unsalted butter

2 tablespoons strong coffee (I used about 1 1/2 tablespoon cocoa powder)

1 teaspoon vanilla

one pinch of salt

4 large eggs separated

2 tablespoons sugar

1/2 cup heavy cream, chilled

1. Microwave the chocolate and butter together, whisking often, until melted and smooth, 1 to 3 minutes. Stir in coffee or cocoa powder, vanilla, and salt. Whisk in the yokes one at a time, making sure that each is fully incorporated before adding the next.

2. Whip the egg whites with an electric mixer on low speed until foamy. Increase the speed to medium-high and continue to whip, slowly sprinkling in the sugar, until the whites are shiny and form soft peaks.

3. Whisk a quarter of the beaten whited into the chocolate mixture, then, gently fold in the remaining whites using a rubber spatula.

4. Whip the cream with an electric mixer set on medium speed until soft peaks form, then gently fold into the mousse. Cover with plastic wrap and let set for at least two hours or over night.

Chocolate Frosting
(I didn't have enough cocoa for the recipe, so I pieced together a couple of chocolate frosting recipes to get this one)

2/3 cup cocoa powder
4 squares of unsweetened bakers chocolate
1 cup butter
2 tsp. vanilla
32 oz bag powdered sugar (minus a little bit)
1/2 - 2/3 cup milk (or cream - left over from the mousse)

Melt the butter and chocolate squares in the microwave. Stir in the cocoa powder and vanilla. Alternate adding the powdered sugar and milk while beating the frosting until you have your desired consistency. Frosting should be very smooth & soft with a little stiffness, so it can hold it's shape once piped onto the cupcakes.

Three Grains Blend Risotto

2011-04-12T07:14:00.000-07:00

I love it when I try something new and it turns out to be something I love and will make again and again!! It's even better when I make it for company and they love it as well!!

I bought a package of Three Grains Blend from Trader Joe's and made the risotto recipe on the back. The only thing I did differently was substitute asparagus for mushrooms because Emma's not a fan! It was delicious and quick! It had all the creamy, chewy-ness of risotto and it took about half the time.

Blueberry Coffee Cake

2011-04-11T13:05:00.000-07:00

I sent my mom a picture of the blueberry coffee cake I had made for dinner yesterday
and she responded that she had made the same dish for breakfast!
Great minds think alike - and this is one delicious coffee cake!

½ cup butter
1 cup sugar
3 eggs, lightly beaten
1 tsp. baking powder
¼ tsp. salt
1 tsp. soda
2 cups flour
1 cup sour cream
2 cups fresh or frozen blueberries

Topping
1 cup brown sugar
¼ cup butter
¼ cup flour

Preheat oven to 350 degrees. Cream butter and sugar.
Add eggs, baking powder, salt and soda. Alternating, add flour and sour cream.
Fold in blueberries. Pour into a well buttered 9x13 pan.
For the topping: Cream brown sugar and butter.
Add flour to get a semidry, lumpy mixture.
Spread on top of batter. Bake for 40 minutes
or until toothpick inserted in the center comes out clean.
The topping should melt and partially sink into the batter.

Southwest Pasta Salad

2011-04-09T13:36:00.000-07:00

image and recipe via Our Best Bites

A friend of mine made this incredible salad for lunch the other day and I knew it was a keeper! She served quesadilla wedges and a smoothie on the side making it the absolute perfect lunch.

1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

To prepare dressing place Boil pasta in salted water until cooked. While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

Minestrone Soup...or health in a bowl!

2011-04-07T13:38:00.000-07:00

I guess you call this Minestrone Soup but I call it health in a bowl. I made it for a friend and her family who is not feeling well and I'm hoping it helped. My family sure enjoyed it.

Saute in a small amount of olive oil until they start to get good and browned but not burned:

chopped carrots, onions, and celery-equal parts is a good way to determine how much of each. Add 1 T. dried basil and 1 T. dried parsley.

Add to pot, 2 qts. chicken broth, canned diced tomatoes and canned cannelli beans-rinsed, and drained.

Add about 2 cups chopped zucchini-I like the small size cut in discs, and 2 cups red potatoes-cut in about 1/2 inch cubes and 2-3 cups chopped green cabbage. Season with salt and pepper-(I of course used Montreal Steak Seasoning instead of pepper.)

Soup is complete when potatoes are tender. Top with grated parmesan cheese and slice up some delicious bread-truly health in a bowl.

Honey Lime Fajitas

2011-03-31T11:40:00.000-07:00

Remember these delicious enchiladas??
I love the honey lime marinade and thought I'd try marinating chicken
in it overnight for some fajitas I was planning to make.
They were INCREDIBLE! Hands-down the best fajitas I've ever made!
I served the chicken in corn tortillas and topped the fajitas with sauteed onions and sweet peppers, guacamole, and queso fresco. So fresh and absolutely delicious!

Instructions:
Cut your raw chicken into thin fajita-like slices
and soak in the honey lime marinade for a few hours (or overnight, like I did).
When you're ready to eat, pour the chicken (marinade and all) into a pan and saute until the chicken is almost completely cooked. At this point, drain all of the liquid out of the pan and continue cooking the chicken until it browns up to your liking.
Serve with sauteed onions and red, yellow and orange bell peppers (I used the huge bag of sweet peppers from Costco) and top with whatever fajita fixings you like!
Enjoy!!

Marinade:

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 teaspoons to 1 Tablespoon chili powder

2 large cloves of garlic, ﬁnely minced or 1/2 teaspoon garlic powder

Oven-Roasted Brussel Sprouts

2011-03-29T17:32:00.001-07:00

I know I've posted a recipe before about roasted vegetables-the best way to eat any vegetable in my opinion. I'm not a huge fan of brussel sprouts but I eat them because they are good for me. The main reason I don't like them is the awful way they leave the house smelling. Problems solved. Oven roasted brussel sprouts make this stinky, so-so vegetable delicious and nutty tasting and still very good for me! Trust me. Try it.

1 lb fresh, small brussel sprouts

2 T olive oil

sea salt and fresh ground pepper, to taste

Wash sprouts. Cut them in half. Toss with olive oil and salt and pepper. Roast in a hot oven, 425 degrees for about 30-40 minutes until lightly browned. Toss them half way through the cooking time.

PECAN and WILD MAINE BLUEBERRY FRENCH TOAST

2011-03-28T15:26:00.000-07:00

We have an annual ski trip and always look forward to great friends, food, and SKIING!! Rhonda made this incredible breakfast-the perfect start to a fantastic day on the slopes.

Yield: 10 - 12 servings

Ingredients:

1 (16 oz) loaf supermarket French or Italian bread, sliced into 1-inch pieces 1 tablespoon unsalted butter, softened (to coat baking dish)

8 large eggs

2-1/2 cups whole milk

1-1/2 cups heavy cream

1 tablespoon granulated sugar

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Topping:

4 tablespoons (1/2 stick) unsalted butter, softened

3/4 cup packed light brown sugar

1-1/2 tablespoons light corn syrup

1 cup pecans, chopped coarse

1 cup wild Main blueberries (can substitute regular blueberries)

1. Casserole: Spread the bread cubes in a baking pan and bake for 15 minutes or until dry and hard at 325 degrees. Pull out of oven to cool.

2. Butter a 13 x 9 inch baking dish and pack the dried bread cubes into it. Whisk the eggs in a large bowl until combined. Then whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture over the bread cubes. Cover the entire mixture with plastic wrap and push the bread down into the egg mixture until soft and well coated. Refrigerate overnight.

3. Topping: Stir the butter, brown sugar, and corn syrup together until smooth and then stir in the pecans. Wrap in plastic wrap and also refrigerate overnight.

4. Bake and serve: Unwrap the casserole and bake in a preheated 350 degree oven for 45 minutes. Pull out and sprinkle the blueberries on top, then the pecan topping mixture and bake for another 15 minutes until golden brown and bubbling. Serve immediately with warmed maple syrup.

Fruit and Nut Bars

2011-03-25T21:43:00.000-07:00

I made these this afternoon and they are delicious, nutritious and easy to make. I wrapped them individually and put them in the freezer. I'm thinking they will be perfect to bring to school or eat on the go.

2 cups old fashioned oats
1/4 cup wheat germ
1/4 cup ground flax seed
1/2 cup sliced raw almonds
1/2 cup shredded coconut

Spread on a cookie sheet and toast in the oven- 350 degrees for 15 minutes. (Add coconut the last 5 minutes because it browns quickly)

Add 1 c. chopped dried apricots
1/2 cup chopped dried cranberries

While that is toasting,
Stir together:

1/2 cup honey
1/4 cup brown sugar-packed
4 T. melted butter
2 tsp vanilla
1/2 tsp almond extract
1/2 tsp salt

Stir the dried ingredients together with the wet ingredients until well blended. Line a 9 x 13 pan with foil. Spray with non-stick spray. Press mixture into the prepared pan. Bake at 300 degrees for 25 minutes. Cool completely. Lift foil out of pan. Cut with a sharp knife into bars. Wrap each one individually in foil and keep in a ziploc bag in the freezer until ready to eat.

Stir-Fry Vegetables

2011-03-21T20:35:00.000-07:00

Here's a great way to serve stir-fry vegetables. Cut up your favorite vegetables-in small pieces. Stir fry in a small amount of olive or sesame oil and a couple cloves of garlic until crisp tender. (don't overcook) Pour sauce over, stir and reduce heat for a few minutes. Serve.

Sauce

Mix together:

1/4 cup water

2 tsp. corn starch

1/4 cup soy sauce

1 tsp. sugar

2 tsp. red wine vinegar

a couple of dashes of cayenne pepper-to taste

Soy-Glazed Salmon

2011-03-21T20:21:00.000-07:00

This is a quick, delicious and very healthy way to enjoy salmon that I found in a Martha Stewart magazine. I love the flash-frozen filets from Costco. I quick-thaw them in their pouches in a bowl of water and they are ready to bake in just a few minutes. I served it with stir-fry vegetables and steamed brown rice.

Preheat oven to 450 degrees.

Mix in a bowl:

1/4 cup olive oil

1/4 cup brown sugar

3 T. soy sauce

2 T. fresh lemon juice

2 T. dry white wine (or water)

Salt and pepper the filets. Place in a oven proof baking dish. Pour the glaze over the top. Turn the filets to coat all sides. Place in hot oven and bake for 15-20 minutes or until salmon is opaque but still bright pink inside. Baste a few times while baking. Serve with lemon wedges if desired.

Nie Nie's Banana-Chocolate Chip Bread

2011-03-10T07:03:00.000-08:00

This bread is tasty tasty and easy to make. The sour cream (I used plain yogurt) gives it the most moist texture and the chocolate chips make it a tempting option for breakfast, lunch, dinner and dessert. Make it. You'll love it :)

image & recipe via

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream (I used plain yogurt)
1 teaspoon vanilla
1 cup chocolate chips

Directions

Preheat oven to 350 degrees;. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in chocolate chips and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

CPK's Thai Chicken Pizza

2011-03-08T10:39:00.000-08:00

Don't let the hefty ingredient load keep you from making this pizza - it was hands-down one of our very favorite. And pretty dang close to CPK's version, if I do say so myself!(Yields 2 small-medium sized pizzas - combine for 1 larger pizza)

Spicy peanut sauce

1/2 cup peanut butter

1/2 cup hoisin sauce

1 tablespoon honey

2 teaspoons red wine vinegar

2 teaspoons minced ginger (I used 1/4 tsp. powdered ginger)

2 minced garlic cloves

2 tablespoons toasted sesame oil

2 teaspoons soy sauce

1 teaspoon vietnamese chili sauce ( or dried chili flakes)

1 tablespoon oyster sauce (I didn't have this and left it out)

2 tablespoons water

Thai chicken pieces

1 tablespoon olive oil

10 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes

For the pizza

1 pizza dough recipe

cornmeal or flour, for handling

2 cups shredded mozzarella cheese

4 scallions, slivered diagonally

1/2 cup white bean sprouts

1/4 cup shredded carrots

2 tablespoons chopped roasted peanuts

2 tablespoons chopped fresh cilantro

Directions

Combine sauce ingredients in a small pan over medium heat.

Bring the sauce to a boil; boil gently for one minute.

Divide into 2 portions for use on chicken and pizza; set aside.

To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.

Set aside in refrigerator until chilled through.

Once chilled, coat the chicken with 1/4 cup sauce.

Set aside in refrigerator.

To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.

Cover sauce with 3/4 cup cheese.

Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.

Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.

Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.

When cooked through, remove pizza from oven.

Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.

Repeat with remaining ingredients for a second pizza.

Chocolate Chocolate Chip Cookies

2011-03-07T15:34:00.001-08:00

I made these for our "after-tennis-match-snack" and promised I would post them on the blog. Have to say, they are my #1 favorite cookie of all time!!

1 cup butter

1 cup white sugar

1 cup brown sugar

2 lg. eggs

1 T. vanilla

Cream the butter and sugar together until very light and smooth. Add the eggs and vanilla and incorporate well.

2 1/2 cups flour

1 tsp. baking soda

1/2 tsp salt

1/3 cup unsweetened dark chocolate powder.

Add the dry ingredients and mix until just combined. Stir in 2 cups chocolate chips and 1 cup toasted chopped walnuts. Bake at 350 degrees for 10-12 minutes.

Artichoke and Roasted Red Pepper Soup

2011-03-06T19:27:00.000-08:00

I bought a Blendtec last summer and it is the only appliance I have ever allowed to sit out on my counter top. I used it all the time to make my "power drinks" or other fruit smoothies that I love on those hot summer days. Once the colder weather came, I found myself not using it at all and I finally found a nice place for it in a cupboard. Consequently, I stopped using it altogether. The other night, my husband who doesn't usually come up with dinner ideas all on his own, had the great idea to make a soup recipe from the Blendtec recipe book. This is the one we tried and it was a winner!

1 1/2 cup chicken stock

1 cup buttermilk

1 small onion

3 cloves garlic (I sauted the onion and garlic together for better flavor)

1 can garbonzo beans-drained

1 can plain artichokes-not marinated-drained

1 cup roasted red peppers-drained

1/4 cup olive oil

1/4 tsp salt

1/4 tsp pepper

The beauty of the Blendtec is that you just put all the ingredients in the blender and hit the soup button and voila-you have soup. It's not quite as hot as I like to eat soup, so I heated it up longer on the stove top. I'm thinking an immersion blender would do the same job-try it and let me know.

Waldorf Salad

2011-03-05T16:30:00.000-08:00

I made this salad for my friend Diana's baby shower and it was absolutely delicious!

I love the combination of fruit and cheese with the tangy dressing -
Definitely one to make again!!

hearts of romaine, chopped

celery, sliced thinly

gorgonzola cheese

red grapes, halved

braeburn apples, cored and diced

candied almond slivers

dressing:

2 tbsp. dijon mustard

3 cloves garlic, minced

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil
1 tbsp. plain yogurt
3 tbsp. lemon juice

salt and pepper, to taste

Browned Butter Cookies

2011-02-26T12:21:00.000-08:00

via

These cookies were my first experience with the incredible flavor of browned butter - it's amazing that just one simple extra step of browning the butter can give even the easiest sugar cookie recipe a whole new twist. These are absolutely delicious - you won't be able to stop after just one... I promise!

1 C butter, softened

1 C sugar

3 egg yolks

pinch of salt

1 1/2 tsp baking soda

1 1/2 tsp vanilla

2 1/3 C flour

Browned Butter Frosting (see below)

Mix butter and sugar together in a bowl. Add in egg yolks, salt, soda and vanilla. Stir in flour and mix until combined. Form dough into one inch balls. Chill dough on a cookie sheet for about 1 hour in the refrigerator. Dip the bottom of a drinking glass into sugar and then press the ball of dough flat (about 1/4 inch) Bake cookies on an ungreased cookie at 350 degrees for 8-10 minutes or until lightly golden.

Allow to cool on cookie sheet for a minute and then remove to a cooling rack.

Browned Butter Frosting

1/4 C butter

2 C powdered sugar

1 tsp vanilla

1/4 C heavy cream or 1/2 and 1/2 (I just used milk and it worked great!)

In a small pan brown butter over medium heat. Watch closely. Allow it to just turn golden brown, flecks will appear. Butter will get foamy. Stir often to make sure it browns evenly. Remove from heat and cool slightly. Add in powdered sugar, vanilla and cream. Beat in mixer on medium high until it has a creamy texture. Frost cooled cookies

Snickerdoodle Blondies

2011-02-25T20:28:00.000-08:00

Ingredients 

2 2/3 cups all-purpose flour 

2 tsp baking powder 

1 tsp cinnamon 

1/4 tsp nutmeg 

1 tsp salt 

2 cups packed brown sugar 

1 cup butter, room temperature 

2 eggs, at room temperature 

1 tablespoon vanilla extract 

2 tablespoons granulated sugar 

2 teaspoons cinnamon 

a pinch nutmeg  

Directions 

1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside. 

2. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth. 

3. Stir in the flour mixture until well blended. Spread evenly in prepared pan using buttered spatula or your hands.

Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter. 

4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Cuban Black Beans

2011-02-23T17:40:00.000-08:00

I attended a workshop on cooking with dried beans. I must admit, I use beans alot when I cook but they are almost always out of a can. It was a great inspiration to start using some of the "year's supply"-literally, of beans I have stored. It just takes a little more planning time. There were lots of samples to taste-this one was my favorite and I made it for our family the following night.

Place dried beans in a pot and cover about 2 inches with cold water. Bring to a boil. Turn off heat and let stand for 1 hour. Pour off water. Add fresh water covering beans with 2 inches of water. Bring beans to a boil, turn down heat and simmer for about 1 hour. During the last 15 minutes of cooking add salt to taste.

Cuban Black Beans

1 large chopped onion

1 green bell pepper-chopped

2 cloves garlic-minced

2 carrots, chopped

1 cup orange juice

2 tsp paprika

1 tsp. salt

1/2 tsp cumin

1 tsp ground coriander

1 T fresh cilantro

1/8 tsp. crushed red pepper

1 can (15 oz) chopped tomatoes

2 cups cooked black beans

Saute vegetables in a small amount of olive oil. Add orange juice, seasonings, tomatoes, and black beans. Cover and simmer about 45 minutes. Serve over steamed brown rice.

"LOVE" Pizza

2011-02-15T08:51:00.000-08:00

It wouldn't be Valentine's Day without something heart-shaped to make and eat! So for dinner we made BBQ Chicken Pizza but just made the crust in the shape of a heart. (Yes, Papa Murphy's stole my idea!)

1 heart-shaped pizza crust-see recipe on blog

Topping:

Your favorite bbq sauce-I love Sweet Baby Ray's original flavor

Saute small chunks of chicken breast with several cloves of garlic and salt and pepper.

small chunks of fresh or canned pineapple

sliced red onion-sauted until tender

grated mozarella cheese

Layer ingredients (be generous with the sauce) ending with cheese. Bake on preheated pizza stone at 450 degrees for about 15 minutes.

Green Salad with Sugared Almonds and Orange Dressing

2011-02-12T11:29:00.000-08:00

This has to be one of my all-time favorite salads this time of year as the oranges are at their peak season.

1 large head of red leaf lettuce-washed, dried and chilled

1 sm. red onion-thinly sliced in rings (about 1/3 cup)

2 oranges peeled and cut into sections

1 small jicama cut in julianne strips

1/3 cup sugared almonds (see directions below)

Place 1/2 cup sliced almonds in non-stick skillet. Sprinkle with 3 T white sugar. Over medium head stir until sugar dissolves and almonds are coated. Cool.

Dressing: Mix together and chill

1/2 cup orange juice

2 T. red wine vinegar

1/4 cup olive oil

2 T. sugar

1 T. Good Seasons dry Italian salad dressing mix

Toss salad right before serving. Sprinkle almonds on top.

Man Catching Caramel Bars

2011-02-03T14:00:00.000-08:00

via (because let's be honest... they didn't last more than a few seconds!)

Our neighbor brought us a plate full of this incredible caramel goodness and I couldn't help but ask her for the recipe. They were AMAZING! Make them. You'll love them. I promise! (And while I didn't come up with the name, I'm sure they're appropriately named)

52 caramels (16 oz. bag)

1/2 cup canned evaporated milk

1 1/2 cups flour

1 1/2 cups instant oats

1 cup butter, melted

1/4 tsp salt

3/4 tsp baking soda

1 1/4 cup brown sugar

1 1/2 cups chocolate chips (3/4 cup semi-sweet and 3/4 cup milk chocolate)

Mix flour, oats, salt, soda, brown sugar & melted butter. Spread 1/2 of this cookie mixture into a 9x13 pan. Bake at 350 degrees for about 10 minutes.

Melt carmel with evaporated milk and set aside.

Remove the cookie mixture from the oven and sprinkle choc. chips all over.

Pour caramel/milk mixture over the choc. chips.

Pat the rest of the cookie mixture on top and bake for 15 more minutes.

Cool and cut.

Enjoy!!

Chicken and Grapefruit Salad

2011-01-30T15:46:00.000-08:00

We picked some delicious ruby red grapefruit at Grandma's house last weekend and they are delicious. I can't remember the last time I ate a grapefruit!!! I found this delicious sounding main course salad in Sunset Magazine and gave it a try-of course I tweaked it a little to suit my taste, and it was fresh and yummy!

A combination of chopped romaine and chopped green cabbage
2 cups cubed rotisserie chicken-or roast your own
3/4 cups toasted pistachios
2-3 Ruby grapefruit-peeled and sliced

1/4 cup olive oil
1 T. sugar
1/2 tsp. each salt and ground pepper

Combine salad ingredients together. Whisk together the olive oil, sugar, salt and pepper. Drizzle over salad and toss gently.

Garlic Chicken Pizza

2011-01-28T22:37:00.000-08:00

Friday night is always pizza night at our house. And tonight I am quite proud of myself for resisting the urge to do an easy pepperoni and cheese in favor of a new recipe, which proved to be delicious! I tried to incorporate the two Garlic Chicken Pizzas I've had - one from Brick Oven and the other from Papa Murphy's.

Ingredients
1 pizza dough recipe (our favorite, here)

1/2 of a red onion, sliced and caramelized (put in a small fry pan and sprinkle with a little sugar, cook until transparent and slightly brown)

1 tomato chopped

1-2 cups cheese (I used cheddar - Mozzarella would be good too!)

5 strips of bacon cooked and crumbled

1 cup chicken, grilled/cooked and cubed

1/2 cup ranch dressing (I made my own using this recipe - but I substituted the sour cream with plain Greek yogurt)

1. Place a pizza stone on the bottom rack of the oven and preheat the oven to 525ºC.

2. Flatten the dough, then pick it up and gently stretch it out, trying to keep it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, just piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.

3. Dust a pizza peel (or the back of a large baking sheet) generously with cornmeal and transfer the round of dough to the peel. Rearrange the dough to something reasonably circular; stab it several times with a fork. Spread the ranch over the dough, then top with the cheese, chicken, bacon, onions, and tomatoes.

4. Transfer the pizza to the hot baking stone, and bake for about 8-12 minutes, until the cheese is bubbling and the crust is spotty brown. Let the pizza cool for about 5 minutes before slicing and serving.

Egg In a Frame

2011-01-14T08:07:00.000-08:00

I was inspired by this picture the other day
to make one of my very favorite breakfast for dinner meals...
Egg in a Frame.

The recipe is easy easy, but sometimes even the easy recipes are forgotten!
Topped with avocado and salt and pepper -
this made for one delicious dinner!

Take a slice of sourdough bread (or whatever you have on hand)
and using a small circular cup, cut out the center as if you were using a cookie cutter.
Butter the front and back of the bread and the bread hole you just removed.
Place on a hot griddle or pan and crack an egg into the center.
Cook for about 2 minutes and then flip.
When the egg yolk is cooked to your liking, remove from the pan
and top with avocado, salt and pepper.

enjoy!!

*growing up our favorite part was always the buttered toasted bread hole and i'll have to admit... it's still pretty tasty!

Halibut with White Beans

2011-01-11T16:59:00.000-08:00

1 T. olive oil
4 halibut filets (or substitute another white fish)
1/2 tsp . salt
1/4 tsp pepper
2 cloves garlic-minced
1 can diced tomatoes
1 yellow onion diced
12 oz. can chicken or vegetable broth
1/2 c. white cooking wine
1-2 (16 oz.) cans cannellini beans (label should read lightly seasoned)
I used two cans because I happen to love white beans!

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2-3 minutes on each side until lightly browned. Remove fish from pan and place in a shallow casserole dish. Add onion and garlic to pan; cook 1-2 minutes. Stir in tomatoes, broth, wine, and beans; bring to a boil. Pour over fish in casserole dish. Place in 350 degree oven for 15 minutes. Fish will finish cooking and flavors will blend. Serve in shallow bowls- place a filet and then top with several spoonfuls of "bean soup". Delicious with crusty bread and a fresh green salad.

-Adapted from Cooking Light magazine

Avalanche Bark

2011-01-10T09:03:00.000-08:00

via

If you've ever had Rocky Mountain Chocolate Factory's Avalanche Bark, this is a delicious copy-cat. Easy to make and a perfect cure-all for your late-night sweet tooth :)

1/4 C creamy peanut butter

2 C white chocolate chips (one 12 oz. bag)

1 C Rice Krispies

1/2 C miniature marshmallows, slightly packed

1/3 C semi-sweet chocolate chips

Place semi-sweet chocolate chips in the freezer to harden.

In microwaveable bowl, melt white chocolate chips and peanut butter - stirring every so often so as not to burn.

Once completely melted, allow to cool for about 5 minutes.

Stir in Rice Krispies and then set aside until the mixture is nearly room temperature. This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting. (I put mine in the refrigerator to speed up the cooling time, but just be careful to not allow the chocolate to prematurely harden.)

When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips. Don’t over mix or the chips may melt.

Pour the mixture into a greased or wax paper lined square (8x8) pan. Smooth out the top of the using a second sheet of wax paper.

Place in the refrigerator for 20-30 minutes or until hard.

Cut into desired size pieces. If it is too hard to cut allow it to set out a few minutes and soften

Spinach Artichoke Pizza

2011-01-08T08:56:00.000-08:00

We're adding this pizza to our list of FAVORITES! It was so delicious and surprisingly healthy... for pizza :)

via

2 tablespoons butter
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
2 tablespoons flour
1½ cup milk (any fat content)
¼ teaspoon salt
½ ounce (¼ cup) parmesan plus 1 ounce (½ cup)
7 ounces fresh spinach, washed and roughly chopped
1 pizza dough recipe (our favorite, here)
6 ounces (1½ cup) shredded mozzarella (skim works great)
1 (14-ounce) can artichokes, drained, rinsed and dried, quartered

1. Place a pizza stone on the bottom rack of the oven and preheat the oven to 525ºC.

2. In a medium heavy-bottomed saucepan, melt the butter over medium heat. When the foaming subsides, add the garlic and red pepper flakes; cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the flour; continue cooking and stirring for 2 minutes. Gradually whisk in the milk. Bring the mixture to a simmer over medium-high heat, stirring frequently, then reduce the heat to medium-low. Continue to simmer, stirring occasionally for about 5 minutes. Stir in the salt and ¼ cup (½ ounce) of the parmesan.

3. Meanwhile, add the spinach (if the spinach isn’t damp from being washed, also add a couple tablespoons of water) to a medium saucepan set over medium-high heat. Cook and stir until the spinach just wilts, about 1 minute. Remove the spinach from the pan and place it in a clean kitchen towel. Squeeze the spinach as dry as possible, then add it to the béchamel from step 1.

4. Flatten the dough, then pick it up and gently stretch it out, trying to keep it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, just piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.

5. Dust a pizza peel (or the back of a large baking sheet) generously with cornmeal and transfer the round of dough to the peel. Rearrange the dough to something reasonably circular; stab it several times with a fork. Spread the spinach mixture over the dough, then top with the mozzarella, artichokes, and the remaining Parmesan.

6. Transfer the pizza to the hot baking stone, and bake for about 6-10 minutes, until the cheese is bubbling and the crust is spotty brown. Let the pizza cool for about 5 minutes before slicing and serving.

Chocolate Graham Cracker Toffee

2011-01-06T21:57:00.000-08:00

via

If you're craving something chocolately and delicious, this is the perfect easy treat! The graham cracker adds the most delicious touch to this incredibly amazing toffee!

6 whole graham crackers(depending on the size of your crackers you may need more)
1/2 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips
1/3 cup chopped pecans

Arrange graham crackers in a single layer in a 8X10 inch pan. Add the butter and brown sugar to a small sauce pan. Bring to a boil, stirring constantly for 2 minutes. Remove from heat. Pour the mixture evenly over the crackers. Bake for 10 minutes at 350 degrees. Remove from the oven and immediately sprinkle evenly with chocolate chips. The chocolate will immediately start to melt, and using a spoon or knife, spread the chocolate to cover the sugar mixture evenly. Sprinkle the chopped pecans over the top. Let the pan cool to room temperature and then chill until chocolate is firm. Break into pieces.