Spinach-Artichoke Dip

The Pioneer Woman is a genius. Absolute genius.  She has discovered the secret to a happy appetite: quit counting calories and just eat what's delicious.

It's true. This Spinach-Artichoke Dip is to die for (Pioneer Woman lovingly titles it "The Best Spinach Artichoke Dip Ever" and it deserves every word of that title)! I served this at a baby shower this weekend and it was definitely the star of the buffet table.  It's delicious on chips, french bread, baguettes, pita bread, a spoon, your finger... So good.

Ingredients:
6 Tbsp. butter
3 cloves garlic, minced
1 (10 oz) bag of Spinach
2 can artichoke hearts, drained
3 Tbsp. flour
1 1/2 cup whole milk
1 (8 oz) pkg cream cheese, softened
1/2 c. feta cheese
1/2 c. parmesan cheese, grated
3/4 c. pepper jack cheese, grated
1/4 tsp. cayenne

Directions:

1. Melt 3 tablespoons of butter in a skillet over medium heat.  Add garlic and cook until fragrant.  Increase the heat to medium-high and add the spinach.  Cook, stirring often, until the spinach wilts.  Remove the spinach from the skillet and put in a small strainer.  Squeeze the excess juice back into the skillet and set spinach aside.

2. Add the artichokes to the now-empty skillet and cook over medium-high heat for several minutes, until liquid is cooked off. Remove from the pan and chop up with the spinach.

3. In the same skillet, melt the remaining tablespoons of butter and whisk in the flour until it makes a paste.  Cook over medium-low heat for 1 to 2 minutes, then slowly whisk in the milk.  Stir and cook until slightly thickened.

4. Add remaining ingredients and stir until the cheeses are all melty and the sauce is smooth.  Add in the chopped artichokes and spinach and stir to combine.

5. Pour the dip into a shallow baking dish. Top with additional grated pepper jack and bake at 375 degrees for 15 minutes, or until the cheese is melted and bubbly.

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Whole-Wheat Dinner Rolls

Happy Thanksgiving! I hope everyone had a wonderful time spending time with family; I know I did!

I made two types of rolls this year, and I thought for sure that The Pioneer Woman no-knead rolls would surely win out.  I was wrong. These rolls from my Healthy America's Test Kitchen Cookbook were the winner by a landslide, even the baby cousins loved them! They're fairly simple to make and turn out so light and fluffy.  Next year I better make more!

Photo courtesy of americastestkitchenfeed.com

Ingredients:

1 1/2 cups warm buttermilk (110 degrees)

5 Tablespoons butter, melted and cooled

2 Tablespoons honey

1 large egg

2 1/12 cups whole-wheat flour

1 1/2 - 2 cups all-purpose flour

1 Tablespoon instant or rapid-rise yeast

2 tsp salt

Directions:

1. Whisk the milk, butter, honey, and egg together in a liquid measuring cup.  Combine the whole-wheat flour, 1/12 cups of the white flour, yeas, and salt in a standing mixer fitted with the dough hook.  With the mixed on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.

2. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes.  If after 4 minutes more flour is needed, add the remaining 1/2 cup of flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.

3.  Turn the dough out onto a lightly floured surface and knead by hand to form a smooth round ball.  Place the dough in a large, lightly greased bowl and cover with greased plastic wrap.  Let rise in a warm place until doubled in size 1 to 1/2 hours. 

4. Line a rimmed baking sheet with parchment paper.  Turn the dough out onto a lightly floured surface, gently press it into a 10-inch square, then cut it into 16 equal pieces.  Working with one piece of dough at a time (keep the remaining pieces covered with a towel), round the dough into smooth, taut rolls and lay them in two slightly staggered rows on the prepared baking sheet. (The rolls should be close together.  They will rise into each other to create pull-apart rolls, which prevents them from getting dry and crusty).

5. Spray the rolls lightly with vegetable oil spray and cover loosely with plastic wrap and let rise in a warm place until they have nearly doubled in size, 45-75 minutes. 

6. Preheat an oven to 425.  If you have a baking stone, put it in the oven while it heats up and let heat for 30 minutes.

7. After the rolls have risen, place them in the oven (the rimmed baking sheet directly on the baking stone), and immediately reduce the heat to 400 degrees.  Bake until the rolls are golden, 12 to 15 minutes. Let cool on a wire rack for at least 30 minutes before serving.

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Pumpkin Pull-Apart Bread/Cinnamon Rolls

I love pumpkin... one might say I'm obsessed. Pumpkin bread, pumpkin bars, pumpkin kisses, pumpkin lattes, pumpkin deliciousness... Lucky for me, there's such a thing as Pinterest that has endless amounts of pumpkin recipes all for me!

This bread (originally from  Sunny Side Up) epitomizes the essence of autumn... perfectly pumpkin with just the right amount of sweetness in the Rum Glaze.  It goes perfect with a cup of coffee for breakfast or dessert.  The second time I made a double batch, making half into cinnamon rolls instead of pull-apart bread and topped it with Cream Cheese Frosting for the hubby. Both forms are equally heavenly.  Enjoy!

Ingredients:

2 Tbsp. unsalted butter
1/2 cup milk
2 1/14 teaspoon (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/12 cups bread flour

Filling:
1 cup white sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 Tbsp. butter, melted

Glaze:
2 Tbsp. unsalted butter
1/8 cup brown usgar
1 1/2 Tbsp. milk
3/4 cup powdered sugar
1 tsp. rum extract

Directions:

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool to about 100-110 degrees F. Add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir on low speed until combined then add the rest of the flour 1/2 cup at a time and knead on medium speed for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time (I used about a 1/2 cup extra).

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for about an hour or until doubled in size.  When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle. Melt two tablespoons butter and brush evenly over the doug.  Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips into a greased 9" x 5" loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

Alternately, if you'd prefer cinnamon rolls: After spreading butter and cinnamon-sugar mixture over rectangle, roll dough into a log, then cut into 12 equal pieces and place in a greased 9"x13" pan.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes  or until top is a very deep golden brown. (Like most breads, it tasted much better when it was a little underdone).

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum extract and powdered sugar.

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Roasted Salmon, Grape Tomatoes and Leeks with Sparkling Wine Sauce

 My only, only critique for this dish is longest title ever. It pretty much lists every ingredient in the recipe... I do understand, however, that each of the title ingredients plays a key role in the unique flavor. Why don't we just call it Gourmet Roasted Salmon? I think that fits.

Ingredients:
1 pint grape tomatoes
2 leeks, white parts only, cut into 1/4" rounds
1 tbsp extra-virgin olive oil, divided
1 tsp. dried thyme
Salt and ground pepper
4 (6 oz) salmon fillets, skin removed
1/2 cup Prosecco sparkling white wine
1 tbsp mined shallot
1/2 cup fat-free, reduced sodium chicken broth
1 tbsp cold unsalted butter, cut into small pieces

Directions:

1. Preheat the oven to 400 degrees.

2. In a baking pan with shallow sides, combine the tomatoes and leeks. Add 1 tbsp of the oil, the thyme, 1/2 tsp salt and some black pepper.  Toss with your hands to coat the vegetables.  Roast until the tomatoes are wrinkled and the leeks soft but not mushy, about 15 minutes.  Remove from the oven and set aside.  Increase the oven temperature to 425.

3. In a medium ovenproof skillet, heat the remaining oil over medium-high heat.  Arrange the salmon in the pan, skinned side up, and cook until browned, about 3 minutes.  Using a wide spatula, turn the salmon.  Transfer the pan to the oven and roast until the salmon is just translucent in the center where it is thickest, 4 to 5 minutes.  Carefully remove the pan from the oven as it is very hot.  Place it on the back of the stove.

4.  In a small, nonreactive saucepan, combine the wine and shallot and set over medium-high heat.  Boil until the wine is reduced to 2 tbsp, about 4 minutes.  Pour in the broth and boil until there is 1/4 cup liquid.  Off the heat while whisking vigorously, drop in the cold butter a few pieces at a time, blending them in before adding more.  Season to taste with salt and pepper.

5. Place a salmon fillet in the center of each of 4 dinner plates.  Spoon roasted tomatoes and leeks on either side and spoon the sauce over the fish.  Serve immediately.

The cookbook instructs that the left over Prosecco be used to toast the chef - cheers!

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Thai-Style Stir Fry

This is definitely a keeper!  Straight from the October 2012 Cook's Illustrated, it's another America's Test Kitchen winner.  Chicken, eggs, broccoli, and rice noodles tossed with the most flavorful sauce, you really can't go wrong.

The key in this recipe is LEAVE IT ALONE.  When I say without stirring or stirring once, I mean it.  I was very skeptical of this method, as I am an extremely impatient cook, and want to stir every 2 seconds.  By not stirring, you are allowing the flavors to really explode. It creates a few charred/browned parts, but this is key in flavor development. Trust me!!

Ingredients:

Chile Vinegar:
1/3 cup white vinegar
1 Serrano chile, stemmed and sliced into thin rings

Stir Fry:
2 boneless skinless chicken breasts, trimmed and cut against grain into 1/4 inch thick slices
1 tsp. baking soda
8 oz. (1/4" wide) rice noodles (ATK recommends A taste of Thai Rice Noodles, straight cut)
1/4 c. vegetable oil
1/4 c. oyster sauce
1 Tbsp plus 2 tsp soy sauce
2 Tbsp packed dark brown sugar
1 Tbsp white vinegar
1 tsp molasses
1 tsp fish sauce
3 garlic cloves, sliced thin
3 large eggs, lightly beaten
10 ounces broccoli or broccolini, florets cut into 1" pieces

Directions:

1. For the chile vinegar: Combine vinegar and Serrano in bowl.  Let stand at room temperature for at least 15 minutes.

2. Combine chicken with 2 tablespoons water and the baking soda in a bowl.  Let sit at room temperature for 15 minutes.  Rinse chicken in cold water and drain well.

3. Bring 6 cups of water to a boil.  Place noodles in a large bowl.  Pour boiling water over noodles.  Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through.  Drain and rinse with cold water.  Drain well and toss with 2 teaspoons oil.

4.  Whisk together oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce in a bowl.

5.  Heat 2 teaspoons oil and the garlic in a 12" skillet over high heat, stirring occasionally, until garlic is deep golden brown, 1 to 2 minutes.  Add chicken and 2 tablespoons of the sauce, toss to coat, and spread chicken into an even layer.  Cook, without stirring, until chicken begins to brown, 1 to 1 1/2 minutes.  Using tongs, flip the chicken and cook, without stirring, until second side begins to brown, another 1 to 1 1/2 minutes.  Push chicken to 1 side of skillet, add 2 teaspoons oil and the eggs to the cleared part of the skillet.  Using a rubber spatula, stir the eggs gently and cook until set but still wet.  Stir eggs into chicken and continue to cook, breaking up large pieces of eggs until eggs are fully cooked, 30 to 60 seconds.  Transfer chicken mixture to a bowl.

6.  Heat 2 teaspoons oil in the now-empty skillet until smoking. Add broccoli and 2 tablespoons sauce, toss to coat.  Cover skillet and cook for 2 minutes, stirring once halfway through cooking.  Remove lid and continue to cook until it is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking.  Add broccoli to the chicken bowl.

7. Heat 2 teaspoons oil in now-empty skillet until smoking.  Add half of noodles and 2 tablespoons sauce and toss to coat.  Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking.  Transfer noodles to bowl with chicken mixture.  Repeat with remaining 2 teaspoons oil, noodles, and sauce.  When second batch of noodles is cooked, add contents of bowl back to skills and toss to combine.  Cook, without stirring, until everything is warmed through, 1 to 1/2 minutes.  Serve immediately, passing the chile vinegar separately.

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Quinoa with Corn and Pecans

One of my absolute favorite features of the Best Foods Cookbook is the unique pairings of ingredients. I never would have thought to put pecans, corn, and BACON in quinoa.  I'm so thankful for creative, innovative minds such as Dana Jacobi (author of the cookbook)!  This was so quick and simple to make. Enjoy!

Ingredients:
3 tsp. canola oil, divided
1 strip bacon, finely chopped
1 small red onion, finely chopped
2 cups cooked quinoa (recipe calls for red quinoa, but as you can see, I used standard quinoa)
3/4 cup frozen yellow corn kernels
1/2 cup fat-free, reduced-sodium chicken broth
1 1/2 tsp apple cider vinegar
Salt and freshly ground pepper
1/3 cup chopped pecans

Directions:

1. In a medium saucepan, heat 2 teaspoons of the oil over medium high heat.  Add the bacon and cook, stirring, until it colors, 2 minutes. Remove with a slotted spoon and set aside.

2. Add the remaining 1 tsp oil to the pot.  Mix in the onion and cook, stirring often, until it is golden, 4 minutes. Add the quinoa, corn, broth, and cooked bacon.  Cook, stirring, until the pilaf is heated through, 3 minutes.  Off the heat, mix in the vinegar and season to taste with salt and pepper.  Transfer to a serving bowl and sprinkle on the pecans.

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Meatier Meatloaf

I don't like meatloaf, but I like this. It came from my monthly Cook's Illustrated magazine put out by America's Test Kitchen. Need I say more?

Ingredients:

2 tablespoons unsalted butter
1 onion, chopped fine
6 ounces white mushrooms, trimmed and sliced thin
1 tablespoon tomato paste
3 tablespoons plus 1/2 cup low-sodium chicken broth
2 garlic cloves, minced
2 large eggs
2 tablespoons soy sauce
1 tablespoon unflavored gelatin
1/2 slice hearty white sandwich bread, torn into 1" pieces
1/3 cup minced fresh parsley
2 teaspoons Dijon mustard
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1 pound ground pork
1 pound 85% lean ground beef

Glaze:
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
1 teaspoon hot sauce
1/2 teaspoon ground coriander

Directions:

*NOTE: This took way longer than I anticipated. I failed to see that it would take 75-90 minutes to cook, and then 20 minutes of sit-time before serving. Please learn from my mistake, and if you don't want to eat dinner at 10 pm, don't start it when I did.  Whoops.

1. Preheat the oven to 350 degrees.  To prep the pan, fold heavy-duty aluminum foil to form a 9" by 5" rectangle.  Center foil on wire rack set in a rimmed baking sheet.  Poke holes in the foil with a skewer about 1/2 inch apart.  Spray foil with vegetable oil spray.

2. Melt butter in a skillet over medium heat.  Add onion and mushrooms; cook, stirring occasionally, until beginning to brown, 10-12 minutes.  Add tomato paste and cook, stirring constantly until browned, about 3 minutes.  Reduce heat to low; add 3 tablespoons broth and garlic; cook, scraping bottom of pan to loosen any browned bits, until thickened about 1 minute.  Transfer mushroom mixture to large bowl to cool.
3. Whisk eggs, remaining 1/2 cup broth, and soy sauce together in bowl.  Sprinkle gelatin over egg mixture and let sit until gelatin softens, about 5 minutes.
4. Pulse bread in food processor until finely ground, 5 to 10 pulses. Add gelatin mixture, cooled mushroom mixture, parsley, mustard, pepper, and thyme to bread crumbs and pulse until mushrooms are finely ground, about 10 pulses.  Transfer bread-crumb mixture to large bowl.  Add pork and beef and mix with hands to thoroughly combine.
5. Transfer meat mixture to foil rectangle and shape into 9 by 5 inch loaf using wet hands.  Bake meatloaf until it registers 155 to 160 degrees, 75 to 90 minutes. Remove from oven and turn on broiler.

For the glaze:
6. While meatloaf cooks, bring all ingredients to simmer in small saucepan over medium heat.  Cook, stirring occasionally, until thick and syrupy, about 5 minutes.
7. Spread half of glaze evenly over cooked meatloaf; place under broiler and cook until glaze bubbles and begins to brown at edges, about 2 minutes.  Remove meatloaf from oven and spread evenly with remaining glaze; return to broiler and cook until glaze is again bubbling and beginning to brown, about 2 minutes longer.  Let meatloaf cool for 20 minutes before slicing and serving.

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Hello?

Well, hello. Let me re-introduce myself. My name is Mikaela, and I'm that girl that used to share delicious, aboriginal recipes with you. That girl who used to be dedicated to the art of cooking and writing and used to narrate my kitchen adventures to you once upon a time.  Remember me?

That same girl, me, apologizes profusely if you are a regular bloggower (Blog follower - just made that up!).  Granted, I think I'm flattering myself a little too much to think I actually have "regulars". At any rate, I still am sorry for neglecting this simple little cooking journal for so very long.  And as a symbol of my remorse, please enjoy my favorite flowers:

Okay, okay, I know that's a weak apology. To embellish it a bit, I have many great excuses as to why I've been MIA for the last two months... ready?

1. The sun was shining.
2. My car exploded.
3. Mom and Dad are fantastic cooks.
4. Mac is a really busy genius.
5. All my energy is magnetized to my adorable pseudo-nephew.

No good? Ah, well, at least they're all true. Stories for a different day on a different blog, I suppose.

Confession: I went two months without making a real meal.

Also true.

The truth is, I've just been busy. So there.

So, to make up for it get ready for a bundle of recipes coming your way.  I mean it. Soups, breads, cookies, and the motherload of freezer-meal posts! Here's what you have to look forward to (in no particular order):

• Quinoa with Corn and Pecans
• Roasted Salmon, Grape Tomatoes, and Leeks with Sparkling Wine Sauce
• Turkey Meatball Chili
• Meatier Meatloaf
• Herbed Spaghetti Squash
• Pull-apart Pumpkin Cinnamon Roll Bread
• Chai Cookies with Pumpkin Kisses

Stay tuned!

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Chicken with Pear and Avocado

Another gem from the newest cookbook in my growing library.  I have to admit that M and I were both extremely leery of this recipe, with the combination of sweet, savory, and new (never had leeks before!).  It turned out incredible! It was so simple to whip up, and the simple sauce adds so much flavor.  This would be delicious diced up on a green salad or with whole wheat pasta.  I can't wait to make it again when pears are actually in season!

Ingredients:
4 boneless, skinless chicken breast halves
1 Tbsp canola oil
Salt and Pepper
1 Tbsp. unsalted butter
1 leek, white part only, halved lengthwise and thinly sliced crosswise
1 Bartlett or Anjou pear, peeled and cut into 1/2" pieces
1/4 cup dry white wine (we used Columbia Crest Cabernet Sauvignon, which was accompanied the meal quite well in a glass!)
1/2 cup fat-free, reduced-sodium chicken broth
1/2 large or 1 small ripe Hass avocado, cut into 12 slices

Directions:

1. In a medium skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper.  Saute the chicken until lightly browned on both sides and white in the center, about 6 minutes, turning once.  Transfer the chicken to a plate, and tent with foil to keep warm.

2. Melt the butter in the pan.  Add the leek and saute until soft, 5 minutes.  Add the pear and cook until warmed through, 3 minutes, turning once.  Add the leek and pear to the chicken.

3. Deglaze the pan with the wine, using a wooden spoon to scrape up the browned bits, then boil until the wine is almost evaporated, 2 minutes.  Add the broth and boil until it is reduced by half, 4 minutes.

4.  On each of 4 dinner plates, place a piece of chicken.  Top each with 3 avocado slices and spoon one-quarter of the pear/leek on top of each.  Drizzle on the hot pan juices.  Serve immediately.

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Strawberry Dream Cake

We're taking a brief sabbatical from the new cookbook to try out a Cook's Country (America's Test Kitchen magazine) beauty.  This is the perfect dessert for the perfect fruit at this time of year! So much intense strawberry flavor, this is just absolutely delicious! If you have any left over frosting, it goes really well in homemade crepes with fresh strawberries... just an idea. =)

Below is the recipe as posted on the Cook's Country website.  It's a little intense, a bit time consuming, and completely worth it.  Be sure to check the cakes while they're baking; if you overcook them, the cake will be dry.

INGREDIENTSCAKE

• 10ounces frozen whole strawberries (2 cups)
• 3/4cup whole milk, room temperature
• 6large egg whites, room temperature
• 2teaspoons vanilla extract
• 2 1/4cups (9 ounces) cake flour
• 1 3/4cups (12 1/4 ounces) granulated sugar
• 4teaspoons baking powder
• 1teaspoon salt
• 12tablespoons unsalted butter, cut into 12 pieces and softened

FROSTING

• 10tablespoons unsalted butter, softened
• 2 1/4cups (9 ounces) confectioners' sugar
• 12ounces cream cheese, cut into 12 pieces and softened
•  Pinch salt
• 8ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

INSTRUCTIONS

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
• 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
• 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
• 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
• 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
• 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

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Chocolate Covered Pears with Sauce

A beautiful symbol of decadence, these pears are a perfectly chocolaty after-dinner treat.  Goes great with either the espresso sauce or raspberry sauce.  Surprisingly, they are pretty quick and easy to make despite how fancy they look!

Ingredients:

1 lemon

6 c. cold water

2 c. sugar, divided

1 (4") stick cinnamon

2 whole cloves

4 ripe Bartlett pears, with stems

4 ounces dark chocolate (70% cacao), chopped

2 tsp. unsalted butter

2 Tbsp. brewed espresso coffee

Directions:

Cut 2 strips of zest from the lemon, about 2" x 1" each.  Juice the lemon and keep the squeezed halves.

In a saucepan deep enough to hold the pears standing up, combine the lemon juice, lemon zest, water, 1 1/2 cups sugar, cinnamon, and cloves.  Over medium heat, bring the mixture to a boil and boil 5 minutes.  Remove from the heat.

Meanwhile, peel the pears, leaving the stems on.  With a small melon baller, working from the bottoms, scoop out the cores.  Rub the pears all over with a lemon half to prevent discoloring.  

Add the pears to the syrup, which should come up to their stems.  If necessary, add cold water.  Return the pot to medium heat and bring to a simmer.  Cook the pears until a thin knife easily penetrates at the thickest point, 15 minutes.  Using a slotted spoon, carefully remove the pears and set on a plate to cool to room temperature.  Reserve the cooking syrup.

Pat the pears very dry with paper towels.  Combine the chocolate and butter in a microwaveable bowl and heat in 10-15 seconds increments until they are melted.  Remove and stir until smooth.  To coat the pears, set them on a wire rack over wax paper.  Spoon the melted chocolate over each pear to coat.  Let them set in a cool place until the chocolate forms a shell, about 2 to 3 hours.  

For the sauce, strain 1 cup of the cooking syrup into a small saucepan and add the remaining 1/2 cup sugar. (I used the remaining syrup to make sun iced tea!).  Bring to a boil over medium-high heat.  Reduce the heat to medium and boil until the syrup is reduce by half.  Off the heat, add the coffee. Set aside to cool.

Serve each pear with 2 tablespoons sauce.  

Alternate raspberry sauce:

4 cups raspberries

1-2 tbsp powdered sugar

1/2-1 tsp lemon juice

Place the raspberries in a fine strainer set over a bowl.  Using a wooden spoon, push as much pulp as possible through the strainer.  Discard the solid from the strainer (I used mine to make fruit leather!).  Mix the powdered sugar and lemon juice into the strained fruit. 

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Roasted Red Pepper Gazpacho

I've never had chilled soup.  I have to admit I was super skeptical.  So refreshing!

Ingredients:

2 oven-roasted red bell peppers
2 large ripe beefsteak-type tomatoes, seeded and cut into 1" pieces
1 small onion, chopped
2 or 3 cloves garlic, chopped
2 cups tomato juice
1 slice day-old whole wheat bread, crust trimmed
1 tbsp. white-wine vinegar
2 tbsp. extra-virgin olive oil
salt and pepper
1/2 c. finely diced green bell pepper
1/2 cup finely diced red radish
1/2 c. finely diced seeded cucumber
1 hard-cooked egg, chilled and finely chopped

Directions:

To roast the peppers: cut the peppers in half lengthwise, brush with oil, and bake on a baking sheet at 425 degrees until soft, 30 minutes.  Place peppers in bowl, cover, and let steam 10 minutes.  When cool enough to handle, remove the skin and seed the peppers.

Whirl the roasted peppers, tomatoes, onion, and garlic in a blender or food processor until pureed.  Pass the mixture through a fine strainer into a bowl.  Discard the solids.  Return to the blender or food processor.

Add the juice, bread, and vinegar.  Whirl until the soup is smooth.  With the motor running, drizzle in the oil until well blended.  Season to taste with salt and pepper.  Pour the gazpacho into a container, cover, and refrigerate for 8 to 25 hours to chill and allow the flavors to meld.

Divide the soup among 4 bowls.  Place the green pepper, radish, cucumber, and egg in individual small bowls and pass them to add to the soup.

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Mexican Mole Chicken Salad

Ingredients:

1 tbsp. natural unsweetened cocoa powder

2 tsp. curry powder
1 tsp. sweet/hot Hungarian paprika
1/2 tsp. ground coriander

1 tsp. salt

1/4 tsp. freshly ground pepper

4 (4 ounce) pieces boneless, skinless chicken breast

8 cups loosely packed spinach

1 Granny Smith apple, halved and tinly sliced lengthwise

1 green bell pepper, cut into 1/4" strips

1 small red onion, cut into thin rings

4 tbsp. raisins

4 tbsp. slivered almonds, toasted

1/3 c. Spiced Buttermilk Dressing

Directions:

Preheat the oven to 350 degrees.  On a small plate, combine the cocoa, curry powder, paprika, coriander, salt and pepper. One at a time, dredge the chicken pieces int he seasoning, coating them all over liberally, then place on a baking sheet.  Bake the chicken until a thermometer inserted in the center registers 165 degrees and the juices run clear, about 20 minutes.  Set the chicken aside to cool until lukewarm or room temperature.

In each of 4 wide shallow salad bowls, make a bed of the spinach.  Add the apple, then the green pepper strips. Cut each chicken breast across the grain into 1/4" diagonal slices and arrange on top of each salad.  Add the onion rings, raising, and almonds.  Serve with dressing.

Spiced Buttermilk Dressing:

2/3 c. regular or light buttermilk

1 tbsp. fresh lime juice
1 tsp. canola oil

1 clove garlic, minced

1/2 tsp. ground cumin
1 tsp. salt

1/4 tsp. pepper

Whisk together all ingredients.  Set aside for up to 4 hours.

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Peanut Butter and Jelly Muffins

These muffins are the epitome of the classic sandwich. Perfect breakfast/snack!

Ingredients:

1 c. unbleached flour

1 c. whole wheat pastry flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. smooth natural peanut butter

1/2 c. packed brown sugar

2 large eggs

1 c. buttermilk

1 tsp. vanilla extract

1/2 c. jam (strawberry or raspberry)

6 Tbsp. salted dry roast peanuts, coarsely chopped

Directions:

Preheat oven to 400 degrees.  Prep a 12-cup muffin tin.

In a bowl, sift together flours, baking powder, and baking soda and set aside. In a mixing bowl, use a hand mixer (or Kitchenaid) on medium low to combine the peanut butter with the sugar until well blended.  One at a time, add the eggs, beating well after each addition.  Alternating, mix in one third of the dry ingredients, then one-half of the buttermilk.  Repeat, including the vanilla with the last addition of buttermilk, and finish with the remaining dry ingredients, making each addition before the last is completely blended in.  The batter will be very stiff.

Using 1 1/2 tablespoons batter, cover the bottom of each muffin cup, spreading out to the edge.  Place 2 teaspoons of the jam in the center of each muffin.  Cover with about 2 1/2 tablespoons batter, bringing it out to the edge to seal in the jam.  The cups should be about two-third full.  Sprinkled each muffin with peanuts.

Bake for 20 minutes, or until the muffins are puffed and golden, not browned.  Cool 5 minutes ona rack in the tin then turn the muffins out onto the rack and cool completely.

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Green and Yellow Squash Ribbons

Lovely dinner.

Ingredients:
2 large (9 ounce) zucchini
2 large (6 ounce) yellow squash
1 Tbsp. extra-virgin olive oil
2 tsp. minced shallot
Salt and Pepper
2 tsp. basil, cut in fine ribbons
2 tsp finely chopped oregano leaves

Directions:

To make long thin ribbons, halve each squash lengthwise.  Using a teaspoon, scoop out the seeds.  Cut off the neck and rounded blossom end, then slice the squash lengthwise into 1/5" strips.  Discard the outermost ones that are mainly skin.

In a medium skillet, heat the oil over medium heat.  Add the shallot and cook until soft, 1 minute.  Add the squash and sprinkle with salt.  Cook, stirring occasionally, until the squash looks moist, 3 minutes.  Increase the heat to medium-high and cook, stirring constantly, until tender, 8 minutes.  THe pieces should bend easily but still be tender-crisp.

Using tongs, remove the squash to a serving plate.  Spoon the shallots from the pan over the squash and season with salt and pepper to taste.  Sprinkle on the basil and oregano and serve immediately.

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Herb-Stuffed Flank Steak

OH MY DELICIOUSNESS

This was to die for.  I highly recommend using a top-quality steak; it really makes a difference in the tenderness and flavor of the meat.  This is meant to be savored. Slowly. Deliciously.

Ingredients:

Marinade:

1/4 cup dry red wine (we used a Cabernet Sauvignon and the left over paired perfectly with dinner)

2 Tbsp. fresh lemon juice

1 Tbsp. reduced-sodium soy sauce

1/2 tsp. freshly ground pepper

2 Tbsp. extra-virgin olive oil

1 (1 1/2-3/4 lb.) flank steak

Stuffing:

4 cloves garlic

1/2 c. chopped flat-leaf parsley

1 Tbsp. chopped fresh thyme

2 tsp. grated lemon zest

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1 Tbsp. extra-virgin olive oil

1/3 c. fresh goat cheese

Directions:

1. In a 1-gallon resealable plastic bag, combine the wine, lemon juice, soy sauce, and pepper and shake to dissolve.  Add the oil and set aside.

2. Place the meat on a work surface with a short end facing you. Using a long, thin knife, cut the meat horizontally in half so the steak opens like a book (it will be very thin). Place the steak in the marinade bag, seal, and refrigerate for 1 hour.  *Be sure to take the meat out after 1 hour or the wine will overpower the other flavors*

3. Preheat a gas or charcoal grill to medium.  For charcoal, mound the briquettes toward one side of the grill.

4. Place the garlic on a cutting board.  With a heavy knife, chop and smear it to a paste.  Place the garlic paste in a small bowl.  Add the parsley, thyme, lemon zest, salt, pepper, and oil.

5. Remove the steak from the marinade and pat dry.  Discard the marinade. Lay the meat on a work surface so what was the seam lies horizontally  Cover the meat with the filling, leaving a 1" border at the top.  Sprinkle on the goat cheese.  Working from the bottom, roll the steak up like a jelly roll.  Thread toothpicks along the edge to seal the roll closed.

6. Grill the meat over direct heat, turning it every 3 minutes to brown it on all sides, 9 minutes in all.  If using a gas grill, turn off the center row of burners.  For charcoal, move the meat to a cooler side of the grill. Cover and grill the meat over indirect heat, starting to check at 8 minutes and removing the steak when a thermometer inserted in the center registers 130 degrees for medium-rare.  Let the steak stand for 10 minutes, then cut crosswise into 12 slices.

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Best Foods

As you may have already gathered, I am terrible at consistency.  I attempt to keep this blog updated with lots of delicious recipes, but the truth of the matter, is that I fail. There are multiple reasons for this failure, but the most significant is simply that we are too busy to eat. Yes, not just too busy to blog, but too busy to actually have a meal together.  Thus, the blog fails to be updated.

But, here I am now, writing to a non-existent audience about the woes of our busy life and our lack of exciting meals.  I've been inspired to try blogging again by a phenomenal cookbook given to me by the dear Chama.  It's pretty close to stealing the spotlight from America's Test Kitchen, which as you know, says a lot.

"The Essential Best Foods Cookbook"

My grandmother asked if all of the recipes in this book have mayonnaise in them.  Good question, and the answer is "THANK THE LORD, NO!" I despise mayo. Yuck.  Moving on...

The rest of the title: "225 Irresistible recipes featuring the healthiest and most delicious foods."

That's right: it's healthy.  I'm in love. After ogling over every single recipe in this book (even the ones without photos), we have decided that we are going to cook every single recipe this year. Which means, I'm going to have 225 NEW, healthy, delicious recipes to share with you here! Whoever you might be. Sometimes I wonder if anyone even reads this. Hmm. Alright, enough of the self-affliction; I will wrap this up and give you a brand new post... wait for it..

.. delicious...

..irresistible ... 

... steak.

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English Muffin Bread

Perfect texture. Perfect taste. Perfect toast.

I made two loaves of this, sliced them, then kept them in the freezer.  Made for great quick breakfasts!

Ingredients:

2 3/4 cups warm water

3 3/4 tsp. yeast

1 Tbsp. salt

1 1/2 Tbsp. sugar

6 1/2 cups bread flour (or all-purpose)

Directions:

Mix all the ingredients together, then let rise until almost doubled, about an hour and a half.  Spoon batter into 2 well greased loaf pans.  Let rise again in the pans until dough reaches the top of the pans.  Bake in a 350 degree oven for 45 minutes or until golden brown.  10 minutes before they are done, brush the tops with melted butter.  Allow to cool completely before cutting.

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Pumpkin Cinnamon Roll Sheet Cake

It's been quite some time since I've posted any new recipes. Between the normal craziness of life and having shoulder surgery, the M&M Kitchen has been closed to adventuresome cooking.  I apologize if any of you are regular followers and have been having withdrawals from new recipes... I'm sure there's no one out there too disappointed!

I was introduced to this recipe by my best friend, who shares my love for all things cake, pudding, pumpkin, and cinnamon roll.  This wraps it all into one delicious, irresistible slice of heaven!  Thank you Pinterest, for pulling through yet again!

Ingredients:

1 box yellow cake mix

4 eggs

1/2 cup vegetable oil

1/2 cup buttermilk

3.4 oz box Vanilla Instant Pudding Mix

1/2 cup sour cream

15 oz. can pumpkin

1 stick (8 Tbsp) usalted butter

3/4 cup packed light brown sugar

1/2 tsp. ground cinnamon

3/4 cup powdered sugar

1/4-1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.

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Baked Cheesy Eggplant

Have you ever eaten eggplant? I hadn't, until tonight.  We are seasonal produce shoppers in this house, meaning we buy whatever is cheapest.  Thus, we had eggplant.

I wasn't really sure what to do with eggplant, but this was the perfect dinner for me tonight.  I guess I'm still not really sure what eggplant tastes like, since I had it smothered in sauce and cheese... but still good!

Ingredients:
1 eggplant, sliced into 1/2" rounds
garlic powder
olive oil
1 green pepper, seeded and diced
1 can diced tomatoes
1/2 c. ricotta cheese
3/4 c. mozzarella cheese
3/4 c. parmesan cheese
3/4 c. spaghetti sauce

Directions:
Preheat oven to 350 degrees.  Brush both sides of eggplant slices with olive oil and spread in a single layer on a rimmed baking sheet.  Sprinkle with garlic powder, salt and pepper.  Bake for 10 minutes.

Meanwhile, heat some oil in a pan over medium heat.  Added green pepper and cook until softened, then add diced tomatoes.  Cook about 5-8 minutes.

In a bowl, mix together the ricotta, 1/2 cup mozzarella, and 1/2 cup parmesan.

When the eggplant is finished, layer in a 9x13 pan.  Cover with the pepper and tomato mixture, then spread the cheese mixture evenly over the top. Pour spaghetti sauce over the cheese, then top with the remaining mozzarella and parmesan.  Bake for 30 minutes or until eggplant is tender.

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Candied Bacon and Chocolate Chip Cookie Pies

Brynna is a genius. 

Really.

Bacon, cooked with brown sugar and cayenne pepper.

Chocolate chip cookies, in individual pie form.  

Together.

Genius.

Thank you, Brynna! We love you (for more reasons than just this creation)!

Candied Bacon

Ingredients:
8 slices thin-sliced bacon
1 c. brown sugar
1/2 tsp. cayenne pepper

Directions:
Preheat oven to 350 degrees.  Line a rimmed baking sheet with foil and put a wire cooling rack on it.  Combine brown sugar and pepper.  Lay bacon on the wire rack and coat with half of the brown sugar mixture.  Bake for 10 minutes.  Remove from oven, flip bacon and cover with the remaining sugar.  Bake for 4-6 more minutes or until bacon is nicely browned.  Let cool about 15 minutes before trying to cut.


Chocolate- Chip Cookie Pies:
1 c. unsalted butter
1/2 c. white sugar
1 c. light brown sugar
1/2 c. dark brown sugar
2 eggs
3 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. milk chocolate chips
1/2 to 1 c. candied bacon

Directions:
Cream together butter and sugars until fluffy.  Beat in eggs one at a time.  Add in flour, salt, baking powder, and baking soda, and stir until combined.  Stir in chocolate chips and candied bacon.  Press dough into 6 ramekins, filling 3/4 of the way full.  You can either use 6 more ramekins or make the rest into cookies.  I put the remaining dough into the freezer.

Bake the pies at 350 degrees for 13-17 minutes, until golden brown, but still slightly gooey in the middle.  Serve immediately (let cool slightly so you don't scald your mouth like me).  Best warm with vanilla ice cream melting all over it!

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Company Egg Bake

This is so ridiculously easy, you'll want to make it every day. Okay, maybe not everyday. Thanks to my mother-in-law for this stress-free company breakfast!

Ingredients:
1 lb. bacon
1 lb. sausage (I used 1 green bell pepper and 8 oz sliced mushrooms instead)
1 onion, diced
Plenty of grated cheddar cheese
12 eggs
2 cups cream or whole milk

Directions:
Cook up your bacon, sausage and onion until cooked through.  Spread half of the mixture in a 9x13 pan, then sprinkle with plenty of grated cheese.  Top with the rest of the mixture, sprinkle with more grated cheese.  Crack the eggs over the pan, and puncture the yolks with a fork.  Pour on the 2 cups of cream.  Refrigerate overnight, then bake for about 40-50 minutes at 350 degrees.

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Baked Potato Grilled Cheese

Homemade Whole-Wheat Bread.

Cheddar Cheese.

Green Onions.

Thin-Sliced Baker Potatoes, Pan-fried for 4 minutes on each side.

Bacon.

Cheddar Cheese.

Homemade Whole-Wheat Bread.

Baked. Potato. Grilled. Cheese.

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Weeknight Chili

Photo from America's Test Kitchen

This was the perfect dinner to feed to our weekend guests ~ It was so easy, hearty, and delicious! I was able to prep it all before they even arrived so that I didn't have to miss out on any of the fun! =) Don't be alarmed at the mass amount of chili powder in this recipe; because this is a slow cooker recipe, the heat dies down and you're left with great flavor.

Ingredients:

2 T. oil

2 onions, chopped medium

1 red bell pepper, stemmed, seeded and chopped medium

1/4 cup chili powder

1 Tbsp. cumin

1/2 tsp. cayenne pepper

Salt

6 garlic gloves, minced

2 lbs. ground beef (85% lean to help with the moisture)

1 (28 oz) can tomato puree

1 (28 oz) can diced tomatoes

2 (15.5 oz) cans red kidney beans, rinsed

Pepper

Directions:

1. Heat oil in a large Dutch oven (or stock pot) over medium heat until shimmering.  Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 tsp salt.  Cook until the vegetables are softened, about 5 minutes.  Stir in the garlic and cook for 15 seconds.

2. Add the beef and increase the heat to medium-high.  Cook, breaking up the beef, until no longer pink, about 10 minutes. Stir in the tomato puree and diced tomatoes with their juice, scraping up any browned bits.  Bring to a simmer, then pour into the slow cooker.

3. Cover and cook on low for 6-8 hours or high for 4-5 hours.  Stir in the beans during the last hour of cooking.  Before serving, season with salt and pepper to taste.  Serve with cheddar cheese and sour cream, if desired.

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