Olive-Oil Crackers

Request for crackers recipe! I feel like such a "professional blogger" with all these requests and comments. Thanks, guys!

I've made this recipe 3 times, and added various toppings each time. You can add whatever you want to them, but I found my favorite to be just lightly salted. I got this recipe from 101Cookbooks... love it!

Ingredients:
3 c. whole-wheat flour (or combo of any flour except bread)
1 tsp. sea salt
1/3 c. olive oil
1 c. warm water
various toppings (salt, dried herbs, parmesan cheese, poppy seeds, etc.)

Directions:
Whisk together flour and salt in the bowl of a stand mixer. Add in the olive oil and water and mix with a dough hook on medium speed for 5-7 minutes. Roll the dough into a large ball, then cut into 12 pieces. Brush each piece with olive oil and roll into a ball. Place each ball on a plate, cover with a kitchen towel, and let rest for 30-60 minutes. Meanwhile, preheat oven to 450 degrees with a pizza stone in it (if you don't have a pizza stone, which I highly recommend getting one, just use a cookie sheet but don't preheat it). After dough has rested, flatten one ball and roll out into a thin, long strip. Place strip on a floured baking sheet and poke with a fork so they don't rise in the oven. At this point, I like to score the strip with a knife into squares and dust with coarse salt. You can add whatever toppings you want. Then, slide the dough off the baking sheet onto the pizza stone and bake until golden brown (about 6-10 minutes). Repeat until all dough is used, making sure to only bake one strip at a time. Let cool all the way before eating - then they'll be crisp!

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Shrimp Linguine

We like this for dinner last night. We think we would've liked it better had I followed the recipe.

Here's the actual recipe with all my improvs in parenthesis:
Ingredients:
3/4 pound uncooked shell-on medium shrimp (about 20-30), peeled, deveined and tails removed (I used frozen, pre-cooked shrimp that was already peeled and deveined)
3/4 c. coarsely chopped carrots
2 large plum tomatoes, seeded and diced (didn't have any because they're not fresh - used 1 can diced tomatoes, drained)
1/4 c. sliced green onions with tops (used a 1/4 of a red onion)
1/3 c. grated fresh Parmesan cheese
8 oz. uncooked linguine (used whole-wheat spaghetti)
1 tsp. olive oil
2 garlic cloves, pressed
3/4 c. sour cream (used fat-free, only about 1/2 cup)
1/2 c. fat-free evaporated milk (used about 3/4 cup since I didn't have as much sour cream)
1/4 c. snipped fresh basil leaves (used dried)
1/2 tsp. salt
1/4 tsp. black pepper
Additional Parmesan cheese

Directions:
1. Remove tails from shrimp. Cook pasta according to package; drain, return to pot and keep warm. Meanwhile, heat oil in a large skilled - add shrimp, carrots, and garlic. Cook and stir over medium heat 3-4 minutes; remove from skillet and keep warm. Gently heat sour cream and evaporated milk in same skilled over low heat. Stir in Parmesan cheese. Add shrimp mixture, tomatoes, onions, basil, salt, and pepper. Mix gently. Pour over past; toss gently to coat. Serve with additional parmesan cheese.

From Pampered Chef "It's Good for You"

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Baked Chimichangas

We love this dish! From the Quick & Healthy Cookbook, it is again - quick and healthy! I really like to use my homemade yogurt recipe in this, which I'm really surprised I don't have posted on here already... that will be my weekend task - look for it!

Ingredients:
8- 6" flour tortillas (we use whole wheat)
1 1/2 c. cooked and cubed chicken
2 oz. grated low-fat cheese (we use cheddar)
3/4 c. salsa, thick and chunky (best when it's fresh, but your favorite will do!)
Spanish Yogurt Sauce:
1 c. nonfat plain yogurt
1/2 t. dried cilantro
1/4 t. cumin
1 t. dried parsley
1/2 c. salsa

Directions:
Preheat oven to 400 degrees. Mix chicken, cheese, and salsa. In a separate bowl, mix together ingredients for spanish yogurt sauce. Warm tortillas in microwave until pliable. Wet one side of them, and place wet side down on a plate or clean countertop. Spoon filling onto tortillas, and fold over to hold in filling. Spray baking dish with non-stick coating and place filled tortillas on baking dish. Pour sauce on top and bake for 15 minutes. We also like to add some extra cheese!

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Dinner Rolls

Hop on over to The Pioneer Woman
today and check out these incredible pull-apart rolls!

*The only change I make is to replace 1/2 of the flour with whole wheat*

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Pork, Mushroom, Snow-pea Stir Fry

The problem with a genre request is that I don't necessarily make all the recipes at the time that I post them. Thus, the lack of photos. Also, the distinguished excitement for each dish. Don't let that take away from how yummy, easy, and quick these dinners are!

The good thing about a genre request is I suddenly am aware of so many more meals that we can put on the menu for next month! Thanks, Krissa!

And on that note, here's the recipe for this stir-fry. Just FYI - when it comes to stir fries, I tend to chop up a little of this veggie, throw in a little of that meat, and pour on a lot of some sauce and pile it all on top of a hot bowl of rice. However, sometimes it's nice to have a no-fail recipe to follow. This is one of those.

Ingredients:
1 lb. pork tenderloin, trimmed and very thinly sliced crosswise
2 tsp. cornstarch
1 tsp. salt
4 Tbs. olive oil, divided (it calls for vegetable oil, but I always use olive)
1/2 lb. snow peas, strings removed
3 garlic cloves, minced
1/2 lb. sliced mushrooms
3 Tbs. water
2 Tbs. teriyaki sauce
Steamed Rice

Directions:
Toss pork with cornstarch and salt. Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 Tbs. oil to the pan and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Add to pork. Add mushrooms to pan with water and remaining oil and cook, covered, until softened, about 5 minutes. Put the pork and snowpeas back in the pan with the teriyaki sauce and cook until the pork is cooked through, about two more minutes.

Adapted from Gourmet Magazine

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Chicken Chili

From the Quick & Healthy cookbook this chili is, well... quick and healthy! We love it. It's a nice alternative to heavy beef chili when you still want something warm and filling.

1/2 lb. boneless skinless chicken breasts
1 medium onion, chopped
2 tsp. chopped garlic
2 cans (15 oz) kidney beans, drained
1 can (16 oz) diced tomatoes
1 can (4 oz) diced green chiles
1/2 c. water
1 Tbl. dried cilantro
2 tsp. chili powder
1/2 tsp. cumin

Directions:

Cut chicken in bite-size pieces. Brown in about 1 tbl. olive oil in a sauce pan over medium heat. Add remaining ingredients. Cover and simmer for 30 minutes or until chicken is tender.

Pretty simple. :)

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Easy Chicken Enchiladas

This is from my favorite cookbook: America's Test Kitchen Family Cookbook.
Serves 4-6 or 8 in our house...

Ingredients:
3 c. shredded, cooked chicken (about 1 1/2 pounds)
3 c. sharp cheddar cheese (12 ounces, and regular cheddar works too)
2 1/2 c. enchilada sauce (20 oz. or can make your own - recipe to follow)
1-2 cans (4 oz) chopped green chiles
1/2 c. minced fresh cilantro
Salt and Pepper
12 soft corn tortillas
Lime wedges, sour cream, avocado, lettuce for serving

Directions:

Preheat oven to 400 degrees. Combine chicken, 2 cups of cheese, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.
Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds.
Spread the warm tortillas out over a clean counter. Place 1/3 cup of chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13 inch baking dish lightly oiled.
Lightly spray (or brush the enchiladas with vegetable oil/spray. Pour 1 c. remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheese down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
Remove the foil and continue to bake until cheese browns, about 5 minutes longer. Serve with remaining sauce and other condiments.

Enchilada sauce:
1 T. vegetable oil
1 onion, minced
1/2 tsp. salt
3 T. chili powder
3 garlic cloves, minced
2 tsp. cumin
2 tsp. sugar
2 cans (8 oz) tomato sauce
1/2 c. water
Pepper

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

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Easy Dinners

I had a request (YES, a REAL request!!) to post some easy dinner options. Soooo this is my attempt to comply with that request. The next handful of posts will all be some of our favorite, easy dinners. Also, quite a few of my previous posts fall into the easy dinner category: not-yo-mamas-nachos, Bow tie Pasta and Brussels Sprouts, One-Pot Spaghetti, Slow Cooker Lentils and Chicken, Paprika Chicken, Tomato Mozzarella Casserole, Beef Stroganoff, Pasta Seashell Casserole, and Chicken Curry.

Here are some keys to EASY dinners:

* a 9"x13" pan. Anything that can be made in one is most likely easy... assemble and pop in the oven!
* 1 bowl/pot. If you can mix everything in one container, it's awesome. Less mixing, less clean up.
* Substituable. Okay, I just made up that word... what I mean is if you don't have one of the ingredients, it's pretty easy to just throw in something similar in content, texture, or taste and still have the dish turn out good.
* Cans. Canned vegetables are great. so are frozen ones. try to stay away from too many extra preservatives, but don't underestimate the power of a canned good.

I'm sure there are more, but that's my list for now. And now, please welcome... the easy dinner recipes.

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Dutch Baby Pancakes

I love Chama. And I love her Dutch Baby Pancakes. Eating them without her is just not quite the same, but still dericious!


Ingredients:
3 eggs
3/4 c. milk
3/4 c. flour
1/4 c. butter (I recommend salted, sweet cream butter)
2 tsp. cinnamon
2 tbsp. white sugar
Whipped cream (or whatever other topping you want)

Directions:
Put a 2-3 qt. pan in the oven and preheat to 425 degrees. It's best to put the rack on the lower part of the oven. Using a mixer, beat the eggs on medium speed until blended. Add the milk and beat for about 1 minute. Stir in the flour. In a separate dish, mix together cinnamon and sugar. When the oven is preheated, put the butter in the pan and melt - but don't burn it! Once the butter is melted, pour in the batter. Sprinkle generously with cinnamon-sugar and bake it for a happy 20 minutes or so. Serve with whipped cream (as we did) or cream cheese, jam, fruit, syrup, powdered sugar and lemon slices.... make it your own. :)

Thanks, Chamama!!

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Minestrone Soup with Quinoa

If you look back over all the recipes I've posted, generally every post includes words like "amazing, heaven, delicious, etc., etc." This post is different. Mac loved this soup. I, on the other hand, felt like I was eating something that belonged in a detox diet. But, I also thought that this soup had a lot of potential. Next time, I'll just add more seasoning and that should do it. If you're in the mood for something wholesome and healthy, here ya go!

Ingredients:
2 tbsp. olive oil
2-3 carrots, peeled and diced
1 c. fennel, diced
1 c. red onion, diced
2 large garlic cloves, finely chopped
2 bay leaves
2 tsp. fresh thyme leaves (I didn't have any - i think it would have helped)
1/4 tsp. fennel seeds
1 1/2 c. cooked white kidney beans, drained (1 can)
2 c. plum tomatoes, seeded and diced
1/3 c. uncooked quinoa (a grain. you can find it in a health food store such as Fred Meyer's health section, your local co-op, or trader joes)
Salt and pepper
1 c. fresh spinach, sliced thin
3 tbsp. fresh basil, thinly sliced (also did not have and would have helped)
2 oz. parmigiano reggiano (i used parmesan cheese, pre grated)

Directions:
In a large pot or dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme, and fennel seeds and cook, stirring often, until veggies are tender, about 8 minutes. Add 6 cups of water, beans, tomatoes, and quinoa. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 minutes. Remove bay leaves and season with salt and pepper. Stir in spinach and basil just before esrving. Garnish with cheese, if you want.

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Not-Yo-Mamas-Nachos

Yes, this is really what they're called. And, I can't believe I didn't post them the first time we made them about 8 months ago! These nachos are delicious, and in my opinion, a future family staple. They get you the protein and veggies you need in all of about 15 minutes!



INGREDIENTS:
Eight 6-inch corn tortillas
3 tablespoons extra-virgin olive oil
Salt and pepper
1 onion, finely chopped
2 cloves garlic, finely chopped
1 1/4-pound bunch broccoli, cut into small florets, stems peeled and thinly sliced
1 15-ounce can cannellini beans, rinsed
12 ounces cheddar cheese, shredded (about 3 cups)
Salsa verde (if desired)
1/4 cup plain low-fat Greek-style yogurt (if desired)
We add one sliced tomato as well...

DIRECTIONS:
Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 rimmed baking sheets with parchment paper. On a cutting board, brush the tortillas with 2 tablespoons olive oil, then stack and cut into quarters. Arrange on the baking sheets in a single layer; season with salt and pepper. Bake until crisp and golden, 8 to 10 minutes.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and garlic and cook until lightly browned, about 4 minutes. Add the broccoli and 1/3 cup water and cook, stirring, until the water is cooked off and the broccoli is tender, about 4 minutes. Stir in the beans and cook until heated through, 1 to 2 minutes; season with salt and pepper.

Sprinkle 1 cup cheese over each tray of chips; spoon the broccoli mixture on top, sprinkle with the remaining cheese and bake until melted, 1 to 2 minutes. Serve with the salsa and yogurt.


*Thank you Rachael Ray.* :)

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Doughnut Muffins

This is another cop-out post... it's the weekend which simply means that I let you see other sites that I get inspiration and recipes from. THIS recipe, French Breakfast Puffs, is delectable. And a heart attack. In fact, I told Mac when they were all done that they were basically a heart attack and he said, "Well, in that case I'll have two! I'll have TWO heart attacks!" Heh... I hope not literally.

I have renamed them doughnut muffins, because that's what I felt like I was eating. You be the judge....


The only thing I changed in the recipe was subbing butter for the shortening (because we don't have shortening in this house). And definitely, definitely, dip in butter and cinnamon-sugar. You'll know what I mean when you see them.

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Bowtie pasta and Brussels sprouts

No pictures for this... I'm lazy apparently, and forgetful. But, this is deeericious!! Rachael Ray throws the occasional healthy, yummy dish. This, would be one. And because I'm lazy and forgetful, I will simply direct you to her website to find this tasty dinner!

A couple of changes we made:
- Added italian-herbed baked chicken. Super easy, just brush some chicken breasts or tenders with olive oil, season with salt, pepper, and italian herb seasoning, and bake, covered with foil for about 20 minutes in a 375 degree oven.
- Replaced honey-roasted almonds with skillet-toasted walnuts because that's what we had.
- roasted the Brussels sprouts for less time than listed and at 375 so that I could share the oven with the chicken.

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Molten Chocolate Cake

Oh. my. goodness. amazing. rich. decadent. heavenly. perfect. won a chuckling "oh, oh, oh" from Dad, king of chocolate lovers. Okay, enough said.... here ya go:

6 oz. semi sweet chocolate

2 oz. bittersweet chocolate

3/4 c. unsalted butter

3 egg yolks

3 whole eggs

3/4 c. sugar

3/4 c. all purpose flour

Butter 6 six-ounce ceramic ramekins and dust with flour. In a bowl over a double-boiler, melt the butter and chocolate, set aside and let cool. In a mixing bowl, use an electric mixer to combine eggs and sugar until pale yellow batter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add the chocolate mixture, being careful to incorporate everything; mix for 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour (or until you're ready to bake). In preheated 475 degree oven, bake ramekins on a cookie sheet for 10-12 minutes or until they are puffed up and don't jiggle when moved. Remove from oven and serve immediately with fresh whipped cream.

Courtesy of Gourmet Magazine, Napa Valley Wines

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Roast Lemon Chicken

Ah, the main course. Did you know that whole chickens are ridiculously cheap?? It was $7.04 for two 4 lb. chickens. AWESOME. And, in case you don't know, that made about 10 servings of chicken. I'm very happy with whole chickens at the moment. :) This recipe came yet again from America's Test Kitchen Cookbook. I wish you could just use my book because it has great photos of the prepping process... oh well, you'll have to just try and follow my words.

Unfortunately, I have not perfected the simple art (yes, very simple) of cooking the chicken with flavor. It was the perfect texture and very moist (if you know me, I've gotten over my disgust for that word), but it was a bit bland. Next time, I will do the following:

1. Brine in the listed combination of water, salt, and sugar instead of reducing the salt and sugar by 75%.

2. Remember to use salt and pepper before cooking

3. Use the amount of lemons and garlic it recommends instead of only using half.

Go figure. Try following the directions, and I'm sure it'll turn out great for you! Also, don't let the photo fool you - I forgot to take a nice picture of it before it was devoured.

Ingredients:

1 c. salt

1 c. sugar

1 gallon water

2 - 4lb. whole chickens

2 lemons, cut into quarters

12 garlic cloves, peeled and crushed

10 tablespoons unsalted butter

4 tablespoons fresh parsley

salt and pepper

4 1/2 cups low-sodium chicken broth

4 tablespoons fresh lemon juice

For two whole chickens, brine (if you have time) in the following for 1 hour: 1 cup of salt and 1 cup of sugar dissolved in 1 gallon of water.

Adjust the oven rack to the middle position and heat the oven to 375 degrees. Prep the chicken for roasting by:

1. remove the gizzard packet and any excess fat from the cavity of the chicken; remove any packaging attached to the chicken.

2. pat the chicken dry with paper towels.

3. using your fingers, taking care not to tear the membrane around the perimeter of the breast, release the skin on either side of the breastbone to form two pockets

Mix 4 tablespoons of the butter, 2 tablespoons of the parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Spread the butter under the skin and over the breast. Season with salt and pepper.

Spray the rack of the roasting pan with oil and lay the chicken on the rack, breast side up. Melt 2 tablespoons of the butter and brush over the chicken. Pour 2 cups of the broth into the roasting pan. Roast the chicken for 40 minutes.

Increase the oven temperature to 450 degrees, rotate the position of the pan in the oven, and continue to roast the chicken until the thickest portion of the breast registers 170 degrees on an instant-read thermometer about 30 minutes longer.

Tip the chicken so that the juice from the cavity runs into the roasting pan. Transfer the chickens to a carving board and let rest, uncovered, for 20 minutes.

Meanwhile, skim any fat from the roasting pan using a spoon. Stir in the remaining broth, scraping up any browned bits. Pour the juice into a saucepan and simmer until thickened and reduced to about 1 cup, 5 to 10 minutes.

Stir in any accumulated chicken juice. Turn the heat to low and whisk in the remaining 4 tablespoons of butter, one piece at a time. Off the heat, stir in the remaining 2 tablespoons parsley and the lemon juice. Season with salt and pepper to taste.

Carve the chicken, discarding the lemon quarters and garlic in the cavity. Spoon the sauce over the chicken before serving.

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Skillet-Braised Brussels Sprouts with Bacon and Shallots

Don't let the mention of brussels sprouts turn you away - they're so much better than the negative fame they've received! Especially when you toss them with some good seasoning and BACON. yum.

This was served as the side to the main course. The recipe is from my beloved cookbook, America's Test Kitchen Cookbook. The only thing I found was the cook time was a bit too long, but I think I like my vegetables a little on the crunchy side anyways.

Ingredients:

4 slices bacon, chopped fine (not cooked)

2 shallots, sliced thin

1 lb. brussels sprouts, stem ends trimmed, discolored leaves removed, and halved through the stem

1/2 c. water

salt

1 Tbs. unsalted butter

1 Tbs. red wine vinegar

Pepper

Directions:

Cook the bacon and shallots together in a 12-inch skilled over medium heat until the bacon is crisp and the shallots are browned, about 10 minutes. Transfer the mixture to a paper-towel lined plate to drain.

Add the brussels sprouts, water, and 1/2 tsp salt to the skillet and increase the heat to medium-high. Cover and simmer until the Brussels sprouts are bright green, about 9 minutes. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 5 more minutes.

Off the heat, stir in the bacon mixture, butter, and vinegar. Season with salt and pepper to taste before serving.

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Grapefruit-mint sorbet

I'm not going to lie, this was a bit different... only because our taste buds are not trained to have a sorbet that is not sweet. I got the idea and recipe from finedinings.com to have a sorbet before the main course as a palate cleanser... I thought it was very elegant and sophisticated, and we had a great time trying it out. We were concerned that it didn't make very much, but you really don't need (or want) more than a few bites.

Ingredients:

1/2 c. white sugar

1/2 c. water

1/2 c. fresh mint leaves plus some sprigs for garnish

1/2 c. fresh grapefruit juice (one medium grapefruit)

Directions:

Combine sugar, water, mint leaves and stems in a small saucepan. Bring to a boil, then lower the heat to a simmer until the sugar dissolves. Remove from heat, cover and set aside to cool. Add grapefruit juice to the mixture, then puree in a blend or food processor. Strain through a fine mesh strainer into a shallow dish or pan. Cover and freeze until firm, about 2 hours. Put the sorbet back into the blender and puree again. But it in a small bowl, cover and freeze until ready to serve. Use a melon baller or small ice cream scoop for portions and garnish with mint leaves.

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Baked Potato Soup

I chose this particular soup for our formal dinner night because I wanted a heavier soup that I could cook in the crock pot. This is the recipe that I came up with after adapting it from cdkitchen.com. It was a big hit - probably my favorite part of the dinner (except the molten chocolate cake, of course)!

4-6 large baking potatoes, peeled and cut into cubes

1 onion, chopped

1 quart chicken broth

3 cloves garlic, minced

1/4 cup butter

2 1/2 tsp. salt

1 tsp. pepper

1 tsp. dried basil or italian herb seasoning

4-8 slices of bacon, fried and diced

1 c. cream

1 c. shredded cheddar cheese

3 tbs. parsley

1 c. sour cream

Combine the first 9 ingredients in a large (4 to 6.5 quart) crock pot and cook on low for 8 hours. After 8 hours, stir in the cream, cheese, and sour cream, slightly mashing the potatoes. Garnish with parsley and more cheese and bacon if desired.

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Rosemary Whole-Wheat Bread

This is a bread machine recipe. Super easy, and I can't exactly claim that it's entirely home made since I basically throw all the ingredients in the machine and let it do it's thing!

For a 2 lb. loaf:

1 1/2 cups warm water (80-90 degrees)

4 Tbs. olive oil, extra virgin

1 1/2 tsp. salt

4 c. whole-wheat bread flour (or 2 cups whole wheat, 2 cups white bread flour)

3 tsp. dried rosemary

2 1/4 tsp. active dry yeast

2 tsp. vital wheat gluten

Put all the ingredients in the bread machine pan in the order listed. Set the menu cycle to white bread, 2 lb loaf, light crust.

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Mesclun Greens with Asparagus and Lemon Vinaigrette

The inspiration for this salad came from a website I found called finedinings.com - check it out if you want. I forgot to take a pretty picture of this salad with the asparagus stacked up like lincoln logs around the salad... oh well. My dad said it looked ready to start a fire.

For six servings:

48 asparagus logs

12-18 oz. package of mesclun greens

1 recipe lemon vinaigrette (see below)

Cut the asparagus into 4-inch pieces. Steam until tender (but on the crisp side), about 6 minutes. Plunge into ice water, drain well, and toss with some of the dressing.

Arrange 8 asparagus spears on each plate in lincoln log squares and put the greens inside the squares and drizzle with dressing.

Lemon vinaigrette dressing:

3/4 c. olive oil

1/3 c. grated parmesan cheese (optional)

3 Tbs. fresh lemon juice

1 shallot, minced

2 tsp. dijon mustard

1/2 tsp. dried thyme

1 garlic clove, minced

1/4 tsp. salt

1/8 tsp. pepper

Shake all ingredients together in a jar with a tight-fitting lid. Bring to room temperature and shake vigorously before serving.

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Shrimp Cocktail

Shrimp Cocktail with Horseradish Cocktail Sauce from America's Test Kitchen Cookbook

2 tsp fresh lemon juice

2 bay leaves

1 tsp salt

1 tsp black peppercorns

1 tsp. Old Bay Seasoning

1 lb. extra-large shrimp peeled and deveined

1 c. Horseradish Cocktail Sauce:

Bring the lemon juice, bay leaves, salt, peppercorns, Old Bay, and 4 cups of water to a boil in a medium saucepan for 2 minutes. Remove the pot from the heat and add the shrimp. Cover and steep off the heat until the shrimp are firm and pink, about 7 minutes. Drain the shrimp and plunge immediately into ice water. Drain and refrigerate the shrimp until thoroughly chilled, about 1 hour. To serve, arrange on a platter with the cocktail sauce.

Horseradish cocktail sauce:

1 c. ketchup

2 Tbs. fresh lemon juice

2 Tbs. horseradish

2 tsp. Tabasco

1/2 tsp. salt

1/4 tsp. pepper

Stir all of the ingredients together in a small bowl. Season with additional horseradish and Tabasco as desired.

We made this Friday night and kept it in the fridge until Saturday night for serving.

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Fine Dining...

On Saturday, we hosted a formal dinner in honor of Grama's 78th birthday. It was the whole deal - 8 courses, each plated right before serving. It was a lot of time and hard work, but worth every dirty dish! :) The following posts include all the course recipes:

- Shrimp cocktail

- Rosemary whole-wheat bread

- Mixed greens with asparagus and lemon vinaigrette

- Baked potato soup

- Grapefruit-mint sorbet

- Roasted Lemon Chicken on brown rice

- Skillet-braised brussel sprouts with bacon and shallots

- Molten chocolate cake with whipped cream

We served 2008 Castle Rock Willamette Valley Pinot Noir and apple-grape sparkling cider.

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Monkey Monkey Monkey BREAD!!!

1. I did NOT make this - may amazing husband did!

2. If you dislike a plethora of photos, I'm sorry, it was very important to the baker that each step of his process was documented to show he did it by himself.

3. Beware that when you make this, it will disappear within two days. You should probably make two.

From Taste of Home Magazine:

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup water (110° to 115°)
• 1-1/4 cups warm 2% milk (110° to 115°)
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon salt
• 5 cups all-purpose flour
• CARAMEL:
• 2/3 cup packed brown sugar
• 1/4 cup butter, cubed
• 1/4 cup heavy whipping cream
• ASSEMBLY:
• 3/4 cup chopped pecans
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.
• Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
• Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).

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Slow-Cooker Lentils with Chicken

I would take a picture of this, but it's all gone. Sorry, that good! Plus, I personally don't think it looks that appetizing and would give everyone preconceived notions that it tastes disgusting. On the contrary, it was quite good and we served it at our potluck on Monday, coming home with only a day's worth of leftovers.

Modified it from crockpot365.blogspot.com - she's got some great stuff, by the way - especially if you have a brand new, 6.5 quart, all-clad slow cooker for a Christmas present. :)

2 cups lentils (mine were green)
3 cups chicken broth
3 cups water
1 small yellow onion, diced
1 cup diced celery
2 teaspoon cumin
1 teaspoon coriander
2 teaspoon kosher salt
1 teaspoon dried mustard
1 teaspoon turmeric
4 cloves garlic, chopped
1 (4 ounce) can diced chiles (hot or mild, your choice)--no need to drain
1 1/2 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
6 chicken breast tenders (or 2 large chicken breast halves)

Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth and water. Add diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.

Lay chicken on top of the assembled food.

Cover and cook on low for about 7 hours, or on high for about 4. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. Serve over rice with corn tortillas.

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Pumpkin Cheesecake Cupcakes

Uh heaven! These are actually from Rachael Ray, but worth sharing... can't take credit for these yummy morsels.

• One 8-ounce package cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 2 large eggs, plus 5 large egg whites
• 2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup light brown sugar
• Simmering water
• 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

1. Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
   

2. In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
   

3. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
   

4. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.
   

5. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.
   

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Mac & Cheese

My sister-in-law and I were experimenting one day and came up with a delicious dish of macaroni and cheese... there's a lot of room for change in this recipe, as you can use pretty much whatever kind of cheese you want (or so I would think) - also change the amounts of pasta or milk depending on how thick/cheesy you like it.

3 c. dry pasta (whole wheat, short and sturdy)

3 T. butter

3 T. all-purpose flour (whole wheat)

2 c. milk, warm

1 1/2 - 2 c. shredded cheese (mixture of cheddar, mozzarella, and extra sharp)

1 t. salt

1/2 t. black pepper

1/4 t. cayenne pepper

1 t. italian herb seasoning

In a medium saucepan, cook noodles according to package. Keep warm.

In a separate pan, melt butter. Stir in flour to form a roux, stirring constantly over medium heat for 2 minutes. Gradually stir in warm milk, stirring constantly to create a smooth consistency. Simmer for about 5-10 minutes. Stir in seasonings. Remove from heat and stir in cheese a little at a time. Toss noodles with sauce. Add salt and pepper to taste.

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Rich Hot Fudge Sauce

Mmmm.... thick, chocolatey, fudgy goodness on a spoon. At least, that's how Mac eats it - skip the ice cream and all - just lick it off the spoon! We had this on ice cream with whipped cream and then in the morning on our waffles. Yum. I would say don't make any improvisations to this recipe - it's perfect just as is.

2/3 c. heavy cream

3/4 c. light brown sugar

1/4 c. white sugar

1/2 c. unsweetened cocoa, sifted

3 T. salted butter, cubed

1 t. vanilla extract

Put the cream, light brown sugar, sugar, and cocoa in a saucepan. Gradually bring to a boil, stirring occasionally. Turn down the heat and simmer gently for 1 minute, stirring continuously. Stir in the butter and vanilla extract. Serve warm.

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Coffee Cordials

I've never personally made these, but my good friend, Cory, made them for me for Christmas last year - and they're DELICIOUS! Thanks, Cor!

Ingredients:

1 1/2 sticks unsalted butter, softened

1 c. brown sugar

2 T. plus 1/4 t. instant espresso powder

1 large egg

2 t. baking powder

1 t. pure vanilla extract

1/4 t. plus 1 pinch salt

2 1/4 c. flour

1 1/4 c. powdered sugar

4 t. whiskey

36 chocolate-covered espresso beans

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 375. LIne 2 large cookie sheets with parchment paper. Using an electric mixer, beat the butter, brown sugar, and 2 tablespoons espresso powder at high speed until fluffy. Beat in the egg, baking powder, vanilla, and 1/4 teaspoon salt at medium speed. Beat in the flour and 1/2 cup powdered sugar at low speed.

2. Roll the dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets. Using a glass with a flat bottom, flatten the balls 1/3 inch thick. Bake, switching and rotating the pans halfway through, until just soft in the center, 12 to 15 minutes.

3. Meanwhile, stir together the remaining 3/4 cup powdered sugar, 1/4 teaspoon espresso powder, 1 pinch salt, and the the whiskey. Using a pastry brush, coat the hot cookies with the glaze; press a chocolate espresso bean in the center of each cookie, then transfer the cookies to a rack to cool completely.

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Big Soft Ginger Cookies

Oh. my. christmas in a cookie!! So delicious... I'm not going to post the recipe here, because it's not mine, but please make these... next time, I'm going to make a double batch!!

http://allrecipes.com/Recipe/Big-Soft-Ginger-Cookies/Detail.aspx

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Creamy Baked Fennel

my deliciousness! If you have never had fennel, you should definitely try it. My grandmother introduced it to me a few years ago, and I have looked forward to buying it from the farmer's market each summer. It's mostly known as a spice, "fennel seeds", and has a licorice taste to it. You can also eat the bulb, or use the stalks like celery, and garnish with the fronds.

I found this recipe in a Rachael Ray magazine, and the first words out of Mac's mouth were, "This is a keeper!"

Salt and Pepper

2 large fennel bulbs, cored and cut into strips, plus 2 T. coarsely chopped fennel fronds

1 c. heavy cream

1 t. fennel seeds

1 t. grated lemon peel

1 c. grated parmesan cheese

Preheat the oven to 450 degrees. In a large nonstick skillet, bring 3/4 c. water to a boil with 3/4 t. salt and 1/4 t. pepper. Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently, until the water has evaporated, about 2 minutes.

Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat; cook until reduced to about 2/3 cup, about 3 minutes. Add the fennel seeds and lemon peel, cover and let steep for 3 minutes; strain into a shallow 2-quart baking dish. Stir in the cooked fennel bulb strips and 1/4 c. parmesan. Sprinkle with the remaining 3/4 c. parmesan and bake until browned and bubbly, about 15 minutes. Sprinkle with the fennel fronds.

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Classic Pound Cake

From America's Test Kitchen.

1 1/2 c. cake flour (if you don't have cake flour, you can replace 1 c. cake flour with 7/8 c. flour + 2 T. cornstarch)

1 t. baking powder

1/2 t. salt

1 1/4 c. sugar

4 large eggs, at room temp

1 1/2 t. vanilla extract

2 sticks unsalted butter, melted and hot

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 9 x 5" loaf pan with vegetable oil spray, then line the bottom with parchment paper. Whisk the flour, baking powder, and salt together in a large bowl and set aside.

Process the sugar, eggs, and vanilla in a food processor until combined, about 10 seconds. With the machine running, pour the melted butter through the feed tube in a steady stream, about 30 seconds. Pour the mixture into a large bowl.

Sift one-third of the flour mixture over the egg mixture and whisk in (a few streaks of flour should remain). Repeat twice more with the remaining flour mixture and continue to whisk the batter gently until most lumps are gone (do not overmix).

Pour the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan. Bake until a wooden skewer inverted into the center of the cake comes out with a few crumbs attached, 50-60 minutes, rotating the pan halfway through baking.

Let the cake cool in the pan for 10 minutes, then flip out onto a wire rack. Turn the cake right-side up, remove the parchment, and let cool to room temp, about 3 hours.

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Chocolate & Vanilla Pudding

This is from America's Test Kitchen.
I will never buy "instant" pudding boxes again... This recipe is just as fast, and I actually know all the ingredients that I am eating without added preservatives. It's very rich, so you don't need to eat a large serving of it.

Vanilla Pudding:

3/4 c. sugar

2 T. cornstarch

1/4 t. salt

3 1/2 c. half-and-half

3 large egg yolks

1 T. unsalted butter

1 T. vanilla extract

Combine sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in the half-and-half and then the yolks.

Bring the mixture to a simmer over medium-high heat, whisking gently but constantly and scraping the bottom and sides of the pot. Reduce the heat to medium and cook, stirring constantly, until the pudding is thick and coast the back of a spoon, 1 to 2 minutes.

Strain the pudding through a fine-mesh strainer into a bowl, scraping the inside of the strainer with a rubber spatula to pass the pudding through. Stir the butter and vanilla into the pudding until the butter is melted. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until set, about 3 hours.

For Double-Chocolate Pudding:

Reduce the cornstarch to 4 teaspoons. Add 2 tablespoons cocoa powder with the cornstarch in the first step. Add 6 oz. melted semisweet or bittersweet chocolate to the mixture following the yolks in the first step and reduce the vanilla to 2 teaspoons. (The chocolate may form clumps, but they will smooth out during cooking).

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Trifle Bar

This is a super fun and easy dessert when you have a casual get together. We had a great time looking at each person's creation and enjoying the various choices. You can include whatever you want for your trifle bar, but this is what we had:

- Vanilla & Chocolate Pudding (Recipes to follow)

- Pound Cake (Recipe to follow in a later post)

- Brownies

- Strawberries

- Bananas

- Walnuts

- Chocolate Chips

- Whipped Cream

Just have each person take a goblet and layer their choices, putting pudding in between each layer. Have fun!

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