The Happiest Belly on the Block!

Quick and Easy Homemade Bread

2012-02-13T11:46:00.000-05:00

UPDATE: I've made this recipe about a thousand times now and realized, thanks to a sweet friend, that there were a few tiny errors in the ingredient measurements. Sorry for the inconvenience and happy baking!

I've never been much of a bread-maker, but after going through many recipes and modifying them into one quick and easy recipe, I've found myself baking this bread several times a week. This is probably going to be the easiest bread recipe you'll ever try, and you will be shocked by the results! My husband agrees that this bread tops the bread from our local bakery, and there's nothing like hot, fresh bread right out of the oven! This bread is light and airy with a crispy crust that is deliciously nutty thanks to a healthy drizzle of olive oil. I hope you love it as much as I do!

Yields: One loaf

Ingredients:

2 cups all-purpose flour

3/4 cup warm water

1/2 tsp. active dry yeast

3/4 tsp. kosher salt

1/2 tsp. white vinegar

olive oil

cornmeal

Assembly:

Combine water and yeast in a stand mixer and allow to sit for 5-10 minutes. Using the dough hook, mix in the flour, vinegar and salt until the dough comes together. Form dough into a ball and drizzle with olive oil. Let sit, covered, in a warm place for a minimum of 30 minutes. Punch the dough down and form it into a loaf (keep it on the thin side as you will be letting it rise for a second time). Sprinkle cornmeal on a baking sheet (use a small one so you can fit it into the microwave) and place the loaf on top. Brush with olive oil. Microwave a cup of water for two minutes. Put the baking sheet in the microwave with the hot water and allow the loaf to rise for another 20-30 minutes (don't let it rise for more than about 40 minutes tops or you will have dough that takes over your entire kitchen!). Bake at 400 degrees for approximately 25 minutes. Flip the loaf and bake for another 5 minutes. Sometimes I place an oven-proof bowl of boiling water in the oven to help the bread retain its moisture, but it's not necessary. Let the bread cool for 2-3 minutes before slicing and serving.

Spicy Sesame Chicken Skewers

2012-01-22T14:18:00.000-05:00

In my opinion there's nothing better than a versatile chicken recipe! I adapted a recipe for sesame noodles a sweet friend shared with me, turning it into a simple and delicious marinade and sauce for chicken. These yummy chicken skewers are delicious as both an appetizer and as a main course over steamed rice with some crispy peapods or broccoli. Marinating the chicken overnight gives it incredible flavor and the most tender texture. The honey in the marinade caramelizes into a sweet and smoky glaze as the chicken grills, and the red pepper flakes lend a subtle heat to balance out the sweetness of the honey. So delicious!

Ingredients:
2 large boneless skinless chicken breasts

1 pk. of bamboo skewers (soak them for at least 30 minutes before grilling)

1/4 Cup Vegetable Oil
6 Tbsp Sesame Oil
1 1/4 tsp red pepper flakes
6 Tbsp honey
5 Tbsp low-Sodium soy sauce
1/4 Cup green onions - sliced/chopped

2 tbsp. cold water

1 tbsp. cornstarch

Assembly:

Cut chicken into strips (or use tenderloins). Combine marinade ingredients (everything except the green onion, water and cornstarch). Pour half of the marinade over the chicken and refrigerate for 8-24 hours (save the rest in a container). Weave the chicken onto the skewers. Grill the chicken over medium heat. While chicken is grilling, heat the remaining marinade to a boil. In a small bowl, mix 2 tbsp. water with 1 tbsp. cornstarch. Stir the mixture into the boiling sauce. Stir for about 30 seconds until the sauce coats the whisk or spoon. Remove from heat and serve warm as a dipping sauce. Sprinkle the chicken skewers with green onions.

Thin and Crispy Spicy Sausage and Mushroom Pizza

2011-12-28T20:40:00.001-05:00

We love a good pizza party in our house! My sweet toddler tried sausage and mushroom pizza the other day and has been asking me to make it ever since. Tonight I gave it a try, and we had a very memorable pizza party with our little family while we watched a Christmas movie. The crust on this pizza is crunchy and stands up well to the hearty toppings. Blanketed in spicy sausage, baby bellas and two kinds of cheese, this pizza will satisfy any pizza lover in your house!

Serves: 3-5

Pizza dough:

2 cups of warm water

2 1/3 cups bread flour

1 tsp. kosher salt

1/2 tsp. active dry yeast

cornmeal and olive oil

Add the water and yeast to the bowl of a stand mixer with the dough hook attached. Allow to sit for 5-10 minutes. Add salt and flour and mix until dough forms a ball (if it's too sticky, add a little more flour; if it's too dry, add a tiny bit more water). Cover and allow to rise for at least 2 hours. Rub the entire surface of either a pizza stone, pan or baking sheet (yes, this will do in a pickle; no need to go buy new equipment if you don't need to) with olive oil. Sprinkle liberally with cornmeal. Stretch the dough using your hands (or you can cheat and use a rolling pin; I'll never tell on you) so that the dough extends to the edges of the pan.

Sauce:

You can use any sauce you'd like, but I typically freeze a simple marinara to use on pizzas. Here's my recipe:

1 15 oz. can petite diced tomatoes

1 15 oz. can crushed tomatoes or tomato sauce

3/4 cup red wine (I typically use cab)

3 minced garlic cloves

1/2 yellow onion, minced

6-8 baby portabella mushrooms, diced

kosher salt, black pepper

1 tbsp. red pepper flake (I like my sauce pretty spicy)

3 tbsp. olive oil

Saute onions and mushrooms over medium high heat in the olive oil for 3-4 minutes. Add the garlic and red pepper flake and saute for one additional minute. Pour in the wine and bring to a boil. Reduce the wine by half, then add the tomatoes, salt and pepper. Reduce heat and simmer uncovered for about an hour. Cool completely before adding to the pizza dough.

Toppings:

Go crazy here!

These are my favorites~ browned balls of hot Italian sausage (Johnsonville is actually pretty good. Apologies to my Sicilian Grampa and Great Uncle Joe for this transgression! I buy uncased sausage then pinch off little pieces and saute them in olive oil) & baby bella mushrooms. I add a layer of muenster (yes, you read that correctly...it melts like a dream!) on top of the sauce then a layer of mozzarella and a sprinkle of parmesan over the toppings (so it goes dough, sauce, muenster, toppings, mozzarella/parm).

Bake at 375 (this might vary based how hot your oven runs) until the cheese is bubbly and the crust is gently browned. Wear a bib and enjoy!

Another Teaser! Coming Soon: Chocolate Toffee Cupcakes with Caramel Icing

2011-12-14T14:18:00.001-05:00

My sweet toddler begged me to make cupcakes this morning and, tired of the usual vanilla or chocolate, we decided to experiment with some new, super rich flavors. These are the perfect holiday indulgence: moist, decadent chocolate and toffee cupcakes glazed with melted chocolate and dipped in bits of chocolate covered toffee drizzled with just the right amount of smooth and creamy caramel icing. I promise to have this recipe up very, very soon so please check back in a day or two (or click the "Join this Site" button on the sidebar underneath the advertisement and sign up to receive Happiest Belly updates...you'll be the first to know when a new recipe makes an appearance!).

Murg Makhani (Butter Chicken)

2011-11-17T15:47:00.005-05:00

I absolutely adore Indian food and have always wanted to try making a dish or two to add to my at home repertoire. I also have to mention that I have only convinced my husband to go out for Indian once in eleven years, and that was only because we were in the UK and he knew how desperate I was to go to this particular restaurant I'd heard so much about from friends. Throw in the fact that my toddler has shown an affinity for our local Indian restaurant, and it was perfect timing for me to make an Indian dish or two at home. I chose Murg Makhani (Butter Chicken) and garlic naan and am SO happy I did! I read several recipes, adding and omitting ingredients and steps before coming up with the recipe below. My husband ate everything on his plate (not his favorite food still, but I was very pleasantly surprised he liked it at all!) and my daughter had leftovers for lunch for the next two days! I know I will be making this A LOT in the future!

Serves: 4

Ingredients:

2 boneless, skinless chicken breasts cut into chunks (brined in a salt water solution)

1/4 teaspoon cayenne pepper

1 tablespoon garam masala

1/2 tsp. ground ginger

8 tbsp. butter

1/2 yellow onion, chopped

1 tbsp. tomato paste

1 15 oz. can tomato puree

1 15 oz. can petite diced tomato

1/2 cup heavy cream

Kosher salt/black pepper

Assembly:

Stir the garam masala, ginger and cayenne together. Melt the butter then saute the onions for a few minutes, adding the spice mixture once the onions become translucent. Stir frequently for about 45 seconds until spices are very fragrant. Stir in the tomato paste until combined. Add the tomato puree and diced tomatoes and bring to a boil. Remove from heat and use an immersion blender (or you can carefully pour it into a Cuisinart) to completely puree the sauce. Cook for about 15 minutes over medium low heat. Place the chicken into the sauce and stir until chicken is coated. Cover and cook on medium-low for about 15 minutes (until chicken is cooked through). Stir in the heavy cream, salt and pepper to taste, and simmer for another 10 minutes before serving with basmati rice and naan.

Chicago Style Italian Beef Sandwiches

2011-11-07T09:55:00.025-05:00

Originally from Chicago, I think I'm required to L-O-V-E Italian beef sandwiches! There's something so satisfying about the combination of slow cooked, juicy beef alongside roasted peppers and provolone cheese on a freshly baked homemade Italian roll. I saw a fabulous recipe for Italian beef on The Food Network's Sandwich King (not only is the Sandwich King, Jeff Mauro, from Chicago, but he is also an alum of my alma mater, Bradley University) that I've adapted to make it my own. I love the idea of shredding the beef instead of having to attempt to slice it as thinly as they do in a restaurant. This is such an easy and delicious recipe (it also freezes VERY well) that I'm sure it'll become a regular on your dinner table as it has on mine!

Yields: eight HUGE sandwiches (this will feed 8-10 hungry people)

*Note: I usually divide the beef and jus into four separate meals (3 of which go into the freezer for later)

Ingredients:

4 batches of Italian bread shaped into eight small loaves

1- 3 lb. chuck roast

3 cans of reduced sodium beef broth

2 tsp. red pepper flake

2 tbsp. Italian seasoning

Kosher salt and pepper (to taste)

2 tbsp. canola oil

8 smashed garlic cloves

1 roughly chopped yellow onion

1/2 tsp. garlic powder

3/4 cups red wine (I usually use Cabernet)

4 green peppers

4 red peppers

2 tbsp. olive oil

For the beef:

In a dutch oven, heat the canola oil on high. Liberally salt and pepper the chuck roast (I usually let the meat rest on the counter for about 15 minutes before I sear it) then carefully place it into the dutch oven (go slowly so the oil doesn't splatter!). Leave it alone for a good five minutes; you'll know it's ready to flip when it comes up easily from the pan. If it sticks, let it cook a little longer. Flip and sear the other side. Remove the roast to a plate. Lower the heat to medium and cook the onion and garlic for a few minutes until translucent stirring in the Italian seasoning and red pepper flakes in the last minute or so. Add the wine and raise the heat to high, scraping the bottom of the pan to get all of the bits and pieces from the roast incorporated. Once the wine has reduced by about a third, add the broth, garlic powder, salt and pepper. Bring to a low boil (you may want to taste and adjust the salt at this point). Place the roast back into the pan and cover. Cook at 300 degrees for 3-4 hours, turning about every 45 minutes or so. The meat will be falling apart when it's done. Cool then strain the liquid through a sieve. Shred the beef with two forks and place it into the liquid. This is the most important part, in my opinion: refrigerate for at least 24 hours before serving. It makes a HUGE difference in taste!

For the roasted peppers:

Preheat your oven to 400 degrees. Drizzle olive oil over the peppers and put them on a baking sheet with a lip (to avoid spilling) and roast for about 40 minutes, turning occasionally. Place the peppers in a brown paper bag and allow to cool (this helps remove the skins). Remove the skins and sprinkle with Kosher salt and pepper. You can make these a day or two ahead!

Assembly:

Slice your freshly baked rolls and top with provolone slices, beef, jus and roasted peppers. Serve with additional warmed jus for dipping (jardiniere is also delicious with this sandwich). You can also dip the sandwich in its entirety into the jus (this recipe yields plenty!) then wrap it in foil, throw on a bib and go to town!

Halloween Candy Bars Revisited!

2011-11-02T14:34:00.001-04:00

So every Halloween my husband and I buy WAY too much candy! We are left with mountains of mini everything; usually a variety that includes M&Ms, Reese's peanut butter cups, Hershey bars, Snickers and Twix. We usually end up taking the leftovers to work or, somewhat unfortunately, eating them all ourselves. Every year, I turn them into what we call in our house a "yum-yum". A "yum-yum" is any kind of dessert cookie, bar or brownie that can be eaten in a brown bag lunch (or better yet, anytime you walk past the kitchen counter!). I make a different "yum-yum" every week. I know, I know...probably not the most healthy thing to do, but it makes my husband and toddler, and anyone who happens to visit, smile. Not only that, it makes the house smell really, really good! Below is the recipe~ it's nice and easy and tastes like a fancy schmancy chocolate chip cookie bar. Enjoy!
Ingredients:
1 1/2 sticks butter, softened
1 1/4 tsp. baking soda
1/2 tsp. Kosher salt
2 cups all-purpose flour
1 cup light brown sugar
1/2 cup sugar
2 jumbo eggs
3 tsp. vanilla
1/2 cup pretzels
8-12 mini candy bars
1/3 cup semi-sweet chocolate chips

Assembly:
Cream butter and sugars. Mix in eggs and vanilla. Add flour, baking soda and salt and mix on medium-low speed until combined. Chop between 8-12 small candy bars (leave M&Ms whole) along with 1/2 cup pretzels and stir them into the batter. Bake in a greased 9x13 pan at 350 for approximately 30-45 minutes or until a toothpick comes out clean. Cool completely and cut into bars.

Grilled Potatoes with Garlic Aioli

2011-10-03T10:53:00.001-04:00

Grilled potatoes are one of my FAVORITE side dishes to serve year-round. The grill gives them a smoky crispiness that you won't find from any other method. The garlicky sauce becomes fragrant and warm as it is drizzled over the hot potatoes. So yummy!

Serves: 2-3

Ingredients:

2 medium sized russet potatoes

1/3 cup olive oil

1 tsp. paprika

Kosher salt

For the aioli:

1/2 cup mayonnaise

juice of 1 lemon wedge

black pepper

kosher salt

1-2 cloves of garlic (I usually use two), minced

Assembly:

Slice the potatoes into 1/2 inch thick rounds. Add them to a pot of water and bring to a boil (put the potatoes in when the water is cold, not hot, to ensure even cooking). Cook 5-7 minutes until a fork goes in with a little resistance (they should not be cooked through at this point). While the potatoes are cooking, combine aioli ingredients (I actually like to do this step ahead of time. Allowing the flavors to combine for an hour or more makes for an even more pronounced garlic flavor throughout). Drain and place potatoes back in the pot to evaporate the remaining water. Add the oil, paprika, salt and pepper and toss to coat. Grill over medium high heat for 3-5 minutes per side until cooked through and crispy on the outside. Spoon aioli over the potatoes while they are still hot.

Blogs and Websites I'm Loving!

2011-09-04T17:25:00.004-04:00

Kelly's Korner had a favorite blog linkup this week, so I thought I'd quickly throw in my two cents. Not only do I love cooking and writing about food, but I adore reading a good cooking blog or recipe site for inspiration. Below are a few of my favorite blogs/sites ~ Take a peek and enjoy!

Brown Eyed Baker
There are so many good things on this site! Whether your searching for savory or sweet, Brown Eyed Baker is a gold mine of delicious recipes to try. The pictures alone will make your mouth water!

Smitten Kitchen
Smitten Kitchen has the most beautiful food photography...Every photo makes me want to run into the kitchen and get cooking. The author is a food writer and photographer whose food is delicious but also tells a story. I've made several of her recipes and am a huge fan!

Enjoyable Me!
Joya's blog chronicles her cooking and dining adventures. It's a fabulously fun read with incredible recipes and new food ideas. Love it!

Epicurious
This is my go-to for recipe troubleshooting. There are tons of delicious, easy-to-follow recipes on this site, and I'm always using recipes found here for inspiration in my own kitchen.

Food and Wine
Food and Wine's website is another regular source of information/inspiration for me. I've never been steered wrong by this site!

Ruxbin Kitchen
Ruxbin's blog follows the adventures of my sweet friend, Jenny, as she and her partners created an incredible new restaurant in Chicago last year. The restaurant's blog gives a fun glimpse into the development of this fabulous eatery. Recently given the riddiculously prestigious title of #5 best new restaurant in the country by Bon Appetit Magazine, Ruxbin is a fantastic example of how a dream becomes a reality!

Swedish Meatballs

2011-08-29T14:10:00.001-04:00

Growing up in Chicago, my sweet neighbor, Sybil, used to make the most mouthwatering Swedish meatballs you can imagine. Sybil was a one of a kind lady~ she was a Rummy playing, cat loving, Jeopardy-enthusiast with a quick wit and a fabulous habit of doling out mini-Dove ice cream treats whenever I lost my house keys (or feigned their loss in the hopes that we could sit and watch afternoon television while chowing down on those ice cream snacks) and came knocking at her door. There is nothing more amazing than remembering someone who meant so much to you through a specific food memory. This version is based on Sybil's original Swedish meatball recipe. The most important parts have remained the same, sauteing the onion before adding it to the meat, using ground beef exclusively, and adding whole milk to the meatballs while I have made some additions by creating a simple and hearty sauce to blanket the meatballs and noodles. I hope you love this recipe half as much as I do. Preserve those food memories from your childhood by passing along favorite family recipes. One bite, and you'll be a kid again.

Serves: 4 (with leftovers!)
Ingredients:
3/4 lbs. ground beef
2 slices of white or wheat bread, toasted
1 tbsp. butter
1 egg yolk
1/3 cup whole milk
1 tbsp. sour cream
3 tbsp. flour
1/4 cup heavy cream
1 can low sodium beef broth
1/8 tsp. allspice
1/8 tsp. nutmeg + a pinch
kosher salt and pepper
1/4 cup yellow onion, finely diced
3/4 package of egg noodles, cooked

Assembly:
Saute onions in 1/2 tsp. butter and set aside. Place toast in a Cuisinart and pulse until breadcrumb consistency. Combine breadcrumbs, egg, and milk and allow to sit for five minutes. Add onions, salt, pepper, milk, egg yolk, nutmeg and allspice and combine with your hands. Form small (1 in.) balls and refrigerate for at least 10 minutes. In the same pan you used to saute the onions, heat remaining butter over medium-high heat and brown meatballs on all sides (about 4-6 minutes). Remove from pan onto a paper towel.

Add flour to remaining butter and whisk over medium heat until a paste forms. Whisk in the cream, broth and sour cream until combined. Add salt and pepper and an additional pinch of nutmeg. Bring to a boil then reduce heat to medium low, adding the meatballs. Cook for 45 minutes over medium low heat, stirring occasionally.

Toss with cooked egg noodles (you can add some of the cooking liquid from the egg noodles if your sauce becomes too thick).

Serve hot. These leftovers are great too :)

Nice buns!

2011-08-08T16:06:00.025-04:00

I've been making these yummy homemade rolls A LOT lately. They're great for burgers, sliders, sloppy Joe's, etc. and you can even shape them into hot dog or brat buns. These buns are a little bit sweet (they're milk based, rather than water based), and have a wonderfully light interior that complements their crispy exterior. They're easy to make, and you can even make extra for sandwiches the next day.

Yields: 6 hamburger-sized buns

Ingredients:
1/2 egg, beaten (just beat an egg then divide it approximately)
1/4 tsp. kosher salt
3 tbsp. sugar
1 1/2 tsp. melted butter
3 1/3 cups flour
2/3 cups warm milk
1 1/2 tsp. active dry yeast

Egg wash:
1 egg white, beaten
1 tbsp. cream (opt.)

Assembly:
Pour yeast into milk and allow to sit for about five minutes. Mix in remaining ingredients using a dough hook (add extra milk if needed) until dough comes together. Cover with a kitchen towel and let sit for 2-4 hours. Roll out using extra flour (1/2 in. thick). Use a water glass (spray the edges with nonstick spray) to cut out six rounds (you may need to re-roll the dough). Microwave a cup of water for two minutes, then place it on a baking sheet with the rounds and allow it to sit for 30 minutes in an unheated oven or microwave. Preheat oven to 350. Brush with egg wash ingredients that have been beaten. Bake 8-10 minutes. Slice and serve!

Honey-Lime Grilled Chicken Legs

2011-07-16T19:34:00.003-04:00

So I had big plans to post my BBQ slider recipe, but I made this chicken tonight and had to get the ingredients down on the computer before they were gone from my head! I'm so excited to share this recipe~ I wasn't sure how it would turn out since I was pretty much flying blind after reading several grilled chicken recipes and deciding to scrap them in favor of playing around with some basic ingredients. This chicken turned out juicy...it was the right combination of sweet and spicy with the lime juice lending just the right hint of acidity. A slight char on the outside of the chicken created a deliciously crisp and smoky skin. I think I spent the entire meal sounding like Bubba from Forrest Gump going on and on about the different ways I plan to use this marinade again in the future (if you're interested, pork chops and grilled shrimp topped my list!). The best part is that everything in this recipe can be found on any given day in my kitchen. Those are the best recipes, aren't they?!

Serves: 4

Ingredients:

12 chicken drumsticks

3/4 cup low sodium soy sauce

1/4 cup cold water

1/4 cup honey

juice of half a lime

3 large cloves of garlic

3 green onions

1 tbsp. sriracha

pepper

3 tbsp. vegetable oil (or 1 tbsp. sesame oil)

Chopped green onions for garnish (optional)

Assembly:

Soak chicken legs in a combination of six cups of water and 1/4 cup kosher salt for four hours (this is an optional step, but it just adds to the finished chicken's tenderness). Combine soy, water, honey, lime, garlic, green onions, pepper and oil then blend using an immersion blender or Cuisinart. Pour mixture into a large Ziploc bag and add the chicken. Marinate at least 3 hours (up to overnight. Grill over medium high heat (I start out high to get a good sear then reduce to medium to cook the chicken thoroughly). Make sure you watch the chicken so it doesn't burn since there are sugars in the marinade! While chicken is cooking, pour marinade into a sauce pan and bring to a boil. Turn down to medium low heat until reduced by about 1/3. Brush reduction onto the chicken in the last 10 minutes of cooking (I repeat about 3 times). Remove from the grill and allow to stand for at least 5 minutes before serving (this allows the juices to redistribute). Top with chopped green onions.

Muffaletta My Way

2011-06-12T20:20:00.004-04:00

I adore a good Italian sandwich! This is my version of a muffaletta, the delicious Italian sandwich that features olive spread and a variety of meats and cheeses on freshly baked bread. I happen to loathe olives in just about any form, so my version doesn't have them (nor does it have ham). I use homemade Italian bread drizzled with olive oil before baking, giving it a nutty, delicious flavor. I've also added pesto mayonnaise and a jardiniere spread along with several quality Italian meats and cheeses to really make this sandwich shine! You can also add roasted vegetables like peppers, asparagus or zucchini for a splash of freshness and color.

Serves- 5-8 adults

Ingredients:

2 loaves of Italian Bread (search the sidebar for my recipe and double it)

10 slices of Genoa salami

10 slices of mortadella

10 slices of hot capicollo

6 slices of prosciutto

5 slices of provolone

5 slices of mozzarella

4 oz. fresh pesto mixed with 3 tbsp. mayonnaise

1 cup jardiniere, pulsed in a Cuisinart

Assembly:

Heat oven to 350. Slice entire loaf of bread lengthwise and spread the top with the pesto mayonnaise and the bottom with the jardiniere spread. Layer the meats and cheeses then close the sandwich. Toast for 10 minutes then slice into individual servings (usually about eight sandwiches).

Banana Chocolate Chip Bread

2011-05-19T15:38:00.002-04:00

I am a huge sucker for banana bread! It's funny, since I'm not a big fan of bananas themselves. There's just something about the crunchy exterior and the moist, sweet interior that have me reaching for seconds, then thirds... My sweet little two year old is obsessed with chocolate chips (generally hateful towards bananas), so I've sweetened the pot by adding them to my go-to banana bread recipe (I had to scrap the pecans since my sweetie won't go near them). The result is good enough to be called dessert!

Yields: 1 loaf

Ingredients:

1 stick plus two tablespoons of butter

2 cups of all-purpose flour

3/4 cups sugar

2 tbsp. vanilla

2 eggs

1/2 cup sour cream

2 overripe bananas

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup semi-sweet chocolate chips

1/2 cup toasted pecan chips (optional)

Assembly:

Preheat oven to 330 degrees. Cream butter and sugar over medium speed. Add the bananas, vanilla, sour cream and eggs, continuing to mix on medium speed. Sift in the salt, flour, baking soda, and baking powder, mixing to combine. Stir in the chocolate chips. Pour into a greased loaf pan and sprinkle with pecan chips (optional). Bake for 1 hour and 15 minutes or until top is golden and an inserted toothpick comes out clean.

Spicy Chicken Nachos

2011-04-26T17:16:00.002-04:00

I have been a terrible blogger these days! I just had my second baby almost two weeks ago, and keeping up with my sweet and feisty toddler hasn't been the most conducive to blogging. Even though I've been away from The Happiest Belly quite a bit, I'm still cooking as much as ever (which means that I have lots of material for future posts!). Here's one of my new favorites~ when I was pregnant this time around, I wanted desserts and spicy foods nonstop. Spicy chicken nachos were a natural solution to the spicy cravings! These nachos and cheesy and spicy, featuring pulled chicken made using a delicious garlicky, smoky marinade then grilled and layered on the nachos. Topped with jalepenos, a quick and easy homemade salsa and a simple homemade guacamole (search in the sidebar for these recipes) along with some other goodies, these nachos will truly give you a Happy Belly!

Serves: 3-4

Ingredients:

For the chicken~

1 chicken breast

1 chipotle in adobo

juice of one lime

1 clove garlic

salt, pepper

1 tsp. cumin

1 tbsp. tequila (optional)

3 tbsp. vegetable oil

For the nachos~

1 bag of your favorite chips (I really like On the Border Rounds)

2 cups of your favorite cheese, shredded (I like jalepeno cheddar or cheddar jack) *I've made these nachos with a homemade cheese sauce, but I actually prefer the simple shredded cheese)

1/2 cup jalepenos

sour cream

lime wedges

3 chopped green onions

guacamole (from 1 avocado)

salsa

Assembly:

Pulse marinade ingredients in a food processor. Add chicken and marinate up to 4 hours (at least 30 minutes). Grill the chicken then allow it to cool before shredding it with a fork. Spread about 1/3 of the chips out on a baking sheet then top with cheese and chicken. Repeat until all of the cheese and chicken have been used. Bake for approximately 10 minutes at 375 degrees. Top with remaining ingredients and enjoy!

Crispy Spicy Shrimp

2011-03-16T19:28:00.000-04:00

My new favorite food. EVER. If you've ever eaten at Bonefish Grill, this recipe is very similar to the Bang Bang Shrimp. Crispy, crunchy, spicy, sweet, tangy, rich...I could go on and on! It's so good that I can't just eat it as an appetizer~ it MUST be an entree in my house! I also love how simple it is to prepare this dish. I use the eyeball method for the sauce, just adding the different elements until I find the right balance. Tossed with the shrimp it is the perfect compliment to the crunchy, fresh lettuce and crisp green onions. Served with a toasty baguette, it's the perfect meal!

Serves 2-3 adults as an entree

Ingredients:

1 lb. peeled, deveined 31-40 ct. shrimp

kosher salt, pepper

3/4 cup cornstarch

For the sauce:

1 cup mayonnaise

2/3 cups sweet chili sauce (you can find this at most grocery stores or World Market)

1 tsp.+ sriracha (add or subtract depending on how spicy you like it!)

Additional ingredients:

2 green onions, diced

3/4 bag of lettuce mix (I really like the Very Veggie Blend by Dole...peapods, radishes, crunchy romaine)

vegetable oil (enough to fill a small-medium pot about 2 inches)

Assembly:

Combine the sauce ingredients. I like to do this about an hour ahead then refrigerate to blend all of the flavors. Dry off the shrimp and toss them with salt and pepper. Heat the vegetable oil to 375 (I like to use a candy thermometer). Toss the shrimp in the cornstarch and gently place about 6-8 shrimp into the oil. Fry for about a minute or two until the shrimp are a gentle pink through the coating. Remove to a paper towel to drain. Fry the remaining shrimp in batches until all shrimp are cooked. Toss the shrimp with the sauce, then serve on a bed of lettuce sprinkled with green onions. Serve immediately.

Ginger-Soy Fried Rice

2011-01-10T09:38:00.003-05:00

I love, love, love fried rice. When my husband's out of town, it's one of my go-to recipes (just like the salmon recipe below). It's great because it stores well and uses ingredients that I always have on hand. I may change up the veggies and play around with different proteins, but it's always delicious!

Serves 2-3 as a side

1 cup of cooked sticky rice (cooled completely)

1 egg

1/3-1/2 cup of the poaching liquid from the salmon recipe below

1/2 cup diced veggies of your choice (my favorite combination is green onion, mushroom and red pepper)

2 tbsp. vegetable oil

Assembly:

Heat a wok (or a large saute pan) to high. Add oil then the veggies. Cook for 1-2 minutes, stirring. Add the rice and break it apart with a wooden spoon then crack the egg into the wok. Quickly stir the egg, vegetable, and rice mixture to combine. Add the liquid and stir. Serve immediately.

Ginger Soy Poached Salmon

2010-12-31T16:30:00.001-05:00

It's been quite some time since I've last posted! Being Mommy to a rambunctious toddler and another little lady on the way has caused me to spend most of my down time attached to my bed. Recently my husband traveled to the UK on business, so I took the opportunity to make salmon, pretty much his least favorite food. I CRAVE the stuff, and, thank goodness, it's on the good list for pregnancy! This was a totally eyeballed recipe (keep this in mind when you're making the broth!) that was so tasty I wish I'd made double. Make sure to keep the cooking liquid; it makes for an amazing fried rice the next day. Also, use whatever veggies you have on hand~ I can think of a million different veggie combinations that would be delicious.
Serves 2

Ingredients:
2 cups of prepared sticky rice (follow the directions on the packaging)
2 Atlantic salmon fillets
1/2 red pasilla (or bell) pepper, julienned
2 green onions, sliced on the bias
a handful of baby portabella mushrooms, sliced
1 tbsp. minced ginger (use a spoon to peel your ginger; you won't waste a bit of flesh!)
1 tbsp. minced garlic
1 cup low sodium soy sauce
1/4 cup rice wine vinegar
3-4 tbsp. light brown sugar
1 tsp. vegetable oil plus 1 tsp. sesame oil
pepper
red pepper flake to taste

Assembly:
Saute garlic and ginger in the sesame oil, then add the soy, vinegar, brown sugar and pepper. Bring to a boil, then reduce the heat to simmer. Add the salmon and cover. Cook about 6-8 minutes or until salmon is flaky and cooked through. While the salmon is cooking, saute the vegetables in the vegetable oil until translucent but still crunchy. Remove salmon to a bed of steamed sticky rice, top with the vegetables and pour some of the broth over the bowl. Reserve remaining broth and rice for fried rice tomorrow!

PRODUCT REVIEW!

2010-11-19T17:10:00.002-05:00

Come visit my product review page, Product Paradise, to read all about my experience designing this year's family holiday card using Shutterfly. Fellow bloggers, you will love the holiday card offer that Shutterfly has for you!

Blueberry Muffins with Cinnamon-Streusel Crunch

2010-11-04T20:14:00.003-04:00

Do you know anyone who doesn't love a good blueberry muffin? I don't! My husband isn't a big fruit eater, but he goes bananas for these yummy muffins filled with plump berries and topped with a rich, brown sugar crust. I honestly think that it's the streusel that knocks these out of the park. Try it with other muffin recipes too; you won't be disappointed!

Ingredients:

Muffin:

1 stick of softened butter

1 cup plus 2 tablespoons sugar
2 eggs
2 teaspoons pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon

Streusel Topping:

2/3 cups light brown sugar

4 tbsp. melted butter

1 tsp. cinnamon

4 tbsp. flour

1 pinch of Kosher salt

Assembly:

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Fill the muffin cups 3/4 full. Combine the streusel ingredients and break up lumps with a fork. Sprinkle the cinnamon streusel over the muffins and bake until golden brown and risen, 25 to 30 minutes.

Rasberry-Pecan Crumble Bars

2010-10-04T11:22:00.004-04:00

I'm back! I've been a negligent blogger these past few weeks... I thought I'd come back with one of my favorite dessert recipes. It's buttery and crumbly with tart raspberry preserves running through the middle. My husband asks for these all the time! I hope you enjoy them as much as we do.
Yields: Approximately 24 bars

Ingredients:

10 oz. rasberry preserves

4 cups all-purpose flour

4 sticks of softened, salted butter

3 egg yolks + 1 egg

2 tsp. vanilla

2 tsp. baking powder

2 cups sugar

1/4 cup pecan chips

Assembly:

Grease a 9x12 baking dish. Preheat the oven to 350 degrees. Cream the butter and sugar, then add the egg yolks (one at a time) and vanilla. Mix in the baking powder and flour on medium-low speed. Press half the dough into the bottom of the pan. Spread the raspberry preserves across the top (you may need to microwave the preserves if you had them in the refrigerator). Crumble the remaining dough over the top of the preserves and sprinkle with pecan chips. Bake approximately 30-40 minutes and allow to cool completely before cutting into squares.

Summer Corn Salad

2010-09-12T00:00:00.000-04:00

This summer corn salad is one of my favorite barbecue side dishes. Roasting the corn on the grill gives it a beautiful sweet flavor that pairs well with the crispy peppers, onions and cucumbers. A simple balsamic vinaigrette brings the whole dish together. I love serving this salad alongside grilled chicken or fish, and it's not too shabby eaten by itself out of the bowl the next day!
Serves: approximately 8

Ingredients:
6 ears of sweet corn
2 tbsp. butter
1/3 cup diced sweet red pepper
1/3 cup diced cucumber
1/4 cup diced green onion
3/4 cups olive oil
2 cloves garlic
2 tbsp. honey
1/4 cup balsamic vinegar
Kosher salt, pepper
2 tbsp. dijon mustard

Assembly:
Soften butter and spread along each ear of corn. Wrap corn in foil and grill, turning periodically, for approximately 40 minutes over medium heat. Allow corn to cool completely, then use a knife to cut off the kernels (hold the ear upright, then remove the kernels top to bottom). Mix with the vegetables. In a mini-Cuisinart or using an immersion blender, blend honey, mustard, vinegar, salt, pepper, garlic and oil. Toss most of the dressing with the corn mixture and allow to stand for about 30 minutes. Taste to see if you need to add the remaining dressing before serving (you can also reserve some dressing to serve this salad the next day).

Yellow Cupcakes with Classic Chocolate Frosting

2010-08-30T00:00:00.001-04:00

These cupcakes are about as good as it gets! Moist yellow cake topped with a classic rich and creamy chocolate frosting. My husband loves to take extras to work to share, and they are always devoured quickly in our house! I love how quick and easy these cupcakes are to make; you'll definitely get your chocolate cake fix in a portable, individual serving.
Yields: about 16 cupcakes

Cupcake ingredients:

1 stick of softened butter

2/3 cups sugar

3 eggs

1/2 tsp. baking powder

1/4 tsp. kosher salt

1/4 cup whole milk

1 1/2 cups all purpose flour

2 tsp. vanilla

Cupcake assembly:
Cream butter and sugar. Add eggs, one at a time, and mix on medium speed until combined. Add milk and vanilla, then stir in salt, baking powder and flour. Fill cupcake molds (I prefer silicone) 3/4 full. Bake at 350 degrees for about 12 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.

Frosting ingredients:

2 cups powdered sugar

1/4 cup cocoa powder

1 stick of softened butter

1/4 cup + about a tbsp. milk

2 tsp. vanilla

Frosting assembly:
Cream frosting ingredients until the color lightens and frosting is creamy and smooth. Use a piping bag with a large tip to frost each cupcake from the outside to the center. Chill before serving.

Pot Stickers

2010-08-23T00:00:00.000-04:00

I thought it might be nice to follow up last week's post on crab rangoon with my recipe for homemade potstickers. These little dumplings are filled with the tastiest mixture of pork, ginger, garlic and a few other simple ingredients and are, like the crab rangoon, much easier to make than one would think. I usually buy one package of won ton wrappers and make a batch of both crab rangoon and potstickers. So tasty!
Ingredients:
1 package of wonton wrappers
1/3 lb. ground pork
1/2 tsp. finely diced ginger
1 clove finely diced garlic
1 tsp. soy sauce
1/2 green onion, finely diced
1/4 cup chicken broth
2 tbsp. vegetable oil
1/3 cup cold water mixed with 3 tbsp. cornstarch

Assembly:
Combine ingredients (except for oil, broth and cornstarch/water mixture). Chill for 15 minutes. Place a dollop of the mixture in the center of the wrapper and fold edges, sealing them with the water cornstarch mixture (use your finger for this). Pan fry until golden, 2-3 minutes per side. Add broth and cover, reducing heat to low. Simmer 4-5 minutes. Remove lid and turn the heat back up to medium high. Fry for another minute until edges are cripsy. Remove to a paper towel-lined plate. Serve immediately.

Crab Rangoon

2010-08-16T00:00:00.000-04:00

There's nothing better than a delicious appetizer! Crab rangoon happens to be one of my favorites when we order Chinese, so I knew I had to learn to make it at home. I could probably even eat an entire meal of just these delicious little dumplings! They are crispy on the outside and filled with a savory and sweet mixture of crab and cream cheese. They also present beautifully without being too difficult to make. Try them next time you opt out of takeout!
Yields: approximately 20

Ingredients:
1 pkg. won ton wrappers
1 brick softened cream cheese
1 green onion, finely minced
1 clove of garlic, finely minced
2 sticks crabmeat (you can use the fake kind or use 1/4 cup real crab), diced
black pepper
1/2 tsp. soy sauce
vegetable oil for deep frying
1/4 cup water
2 tsbp. cornstarch

Assembly:
Mix cornstarch and water then set it aside. Mix cream cheese, onion, garlic, crab and soy sauce. Add pepper to taste. Lay a wonton wrapper flat then add a tsp. of the cream cheese mixture to the center. Dip your index finger in the water/cornstarch mixture, then run it along the edge of the wonton wrapper. Fold the wrapper inward like in the picture above, pinching to seal out any air. Repeat until the mixture is gone. While you are working, keep your finished dumplings under a damp paper towel to keep them from drying out. Heat the oil to 350 degrees. Carefully drop several crab rangoon into the oil, making sure not to crowd the pot (this will cause the oil temperature to drop, resulting in a soggy mess). Stir enough to ensure that the dumplings are turning golden on all sides. After about 1-2 minutes, when they are golden, remove the crab rangoon dumplings to a paper towel lined plate. Serve with plum sauce.

Quinoa with Roasted Vegetables and Spinach

2010-08-09T00:00:00.000-04:00

This tasty side dish packs an incredible amount of flavor and healthfulness into each and every bite. I figured I should post this recipe so that you wouldn't think that everything I make contains bacon or butter! Believe me, you won't miss either in this recipe. Quinoa is one of those superfoods that seems like a grain but is really a protein. Mixed with iron-rich spinach, vegetables roasted in olive oil and nutty parmesan cheese, you will love this recipe as much as I do. Feel free to swap out vegetables to your liking; once you get the idea down, you can try so many different variations!
Ingredients:
1 cup quinoa
2 cups beef broth
1 cup of fresh spinach (this will wilt down significantly)
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1/8 cup parmesan (get the good stuff!)
3 tbsp. olive oil
1/8 cup cream (optional)
2 cloves garlic, smashed
Kosher salt, black pepper

Assembly:
Rinse the quinoa. Bring the beef broth to a boil then add the quinoa. Reduce heat to low, cover and cook for approximately 15 minutes or until the quinoa fluffs nicely with a fork. While the quinoa is cooking, saute the spinach and garlic in 1 tbsp. olive oil until just wilted. Discard the garlic. Roast the peppers with 2 tbsp. olive oil in a 400 degree oven for approximately 5-8 minutes. Put the peppers and spinach (along with their cooking liquids) into the quinoa and gently stir. Add the parmesan, salt, pepper and cream then stir to combine. Serve warm.

Cajun Crab Cakes

2010-07-30T09:09:00.007-04:00

I am a big, big fan of the crabcake. A great crabcake should be crispy on the outside and filled with sweet, tender crabmeat and very little else. When I was pregnant, I had to watch the amount of seafood I ate. I could have little more than a few bites of crabcake (which is nearly impossible!). The minute I was able, I made a huge batch of these crabcakes and devoured them. Served with a remoulade (search the sidebar for my garlicky remoulade recipe) and a cold beer, these crabcakes will make you feel like you're sitting in a cafe in the French Quarter.
Ingredients:
1 lb. crab meat (I prefer blue crab)
1 egg yolk
1 tsp. dijon mustard
black pepper
1 tbsp. melted butter
1 green onion, finely diced
1 tsp. fresh lemon juice
1 tbsp. mayonnaise
1 tsp. worchestershire sauce
1 tsp. Old Bay seasoning
1/4 cup white breadcrumbs (toast white bread then use a Cuisinart to make crumbs)
2 tbsp. vegetable oil

Assembly:
Use a fork to mix all ingredients except for the vegetable oil and form patties (I usually get about 6-8 good sized cakes from this amount of crab mixture). Be sure not to overmix; you want to have large chunks of crab in each cake. Refrigerate the cakes for at least 30 minutes (this helps them stay together when you're frying them). Heat a nonstick pan and the vegetable oil. Fry the cakes for 3-4 minutes per side or until golden brown. Make sure you don't move them around in the pan; doing so will cause them to break apart, and you will lose that golden, crispy crust. Remove the cakes onto a plate lined with a paper towel. Allow excess oil to drain and serve crabcakes warm with my garlicky remoulade (search the sidebar for my recipe).

Guest Blogger: Eating the Blog's Meatballs

2010-07-26T20:29:00.014-04:00

When I was asked to guest blog on The Happiest Belly I was psyched! I only started my own blog recently, but have been reading blogs for awhile now and love them! So, I was honored to share a favorite recipe today. Hope you enjoy!

I have always been a sucker for Comfort Food and it seems like The Happiest Belly is as well so meatballs seemed like the perfect recipe to share. I think some people are slightly scared of making meatballs, but hopefully this recipe will show you how easy and delicious homemade meatballs can be! I love the classic dish of spaghetti and meatballs, but my husband prefers a meatball sub. You can use these meatballs for either and can even adjust the size if you prefer larger or smaller meatballs! This recipe is a compilation of multiple recipes that I have tried in the past.

Ingredients:

1 small onion, finely chopped

1 tbsp. water

2 garlic cloves, minced

1 1/2 tbsp. finely chopped parsley

1 1/2 tbsp. finely chopped basil

1/2 cup bread crumbs

1/4 cup grated Parmesan cheese

1 egg white

1/4 cup cold water

1 tbsp. olive oil

3/4 tsp. salt

1/4 tsp. freshly ground pepper

1/8 tsp. ground nutmeg

1 pound lean ground turkey (yes, turkey- healthier and you won't even notice!)

2 jars of your favorite red pasta sauce

Assembly:

In a small saucepan over medium-low heat, combine the onion and 1 tbsp. water and cover, stirring occasionally, until the onion is very soft. Remove from heat and cool.

Once the onion is cool, combine the onion, garlic, parsley, basil, bread crumbs and Parmesan cheese in a food processor and mix 30 seconds, until coarsely mixed. I use my Cuisinart Smart Stick for this. In a large mixing bowl whisk the egg white and 1/4 cup water with a wire whisk until well beaten. Add olive oil, salt, ground pepper, and nutmeg and continue whisking until well whisked. Add bread crumb mixture and combine with a spatula. Add the ground turkey and mix thoroughly. I use my hands for this step so that I don't over mix the mixture. You want the ingredients to be well distributed and the mixture to bind together tightly, but not over mixed.

Using a cookie scoop or your hands, scoop out meatballs and roll them about the size of a golf ball, or whatever size you'd like. Just be sure that meatballs are uniform in size. Meatballs should feel tight and solid. Heat enough olive oil to cover the bottom of a large nonstick pan to medium heat. Place the meatballs in the pan and brown all sides of the meatballs. This works easiest if you allow each side to get brown before turning the meatballs. Be careful not the break the meatballs when turning them. Once the meatballs are browned, reduce heat to low and pour in your sauce. Cover and simmer on low at least 20 minutes or longer to allow meatballs to become more flavorful. I sometimes cook these in the afternoon and turn the stove to a VERY LOW simmer and allow the meatballs to simmer for a few hours until we are ready for dinner. If sauce thickens too much, simply add about a ½ cup of white wine and bubble until it is absorbed.

Serve meatballs on top of spaghetti, on garlic bread as a sub sandwich or simply enjoy them on their own. Add more Parmesan cheese or even mozzarella cheese on top if you please.

This recipe makes a lot of meatballs, but they can be frozen and reheated very easily. Simply cool the meatballs and store in the freezer in a plastic container until you are ready to eat them. When you want to eat them, simply defrost them, add a little more sauce and reheat on the stove. It’s a great fast dinner on a work night! Hope you enjoy!

Please visit Eating the Blog at: http://eatingtheblog.blogspot.com

Coming Soon!

2010-07-20T11:51:00.003-04:00

I am SOOOOOO excited! My sweet food blogger friend (who I went to high school with long, long ago ;) ) is going to guest blog one of her favorite recipes next week. I love the idea of guest blogging~ what a great way to network and share fun recipes from other foodies! I can't wait to see what she has in store for The Happiest Belly. Check back for it sometime next week!

Bacon, Crimini and Potato Frittata

2010-07-16T13:35:00.003-04:00

A few months ago, a reader requested that I post more casserole-type dishes. I typically don't make too many casseroles, but I do make a few tasty one-dish meals. Frittatas have to be my number one favorite! This frittata is light and delicious~ fluffy eggs filled with bacon, sliced mushrooms and a hint of mozzarella sit atop browned, thinly sliced potatoes for a delicious, one pan meal that is simple enough to whip up on a Sunday morning and impressive enough to serve brunch guests anytime! My favorite part about this dish is that it's so versatile; you can add just about any veggie or meat to this dish and it will be fabulous. Try thinly sliced asparagus, bacon or spinach. YUM.
Serves: 4

Ingredients:
5 eggs
1/4 cup milk or heavy cream
2 slices of cooked, crumbled bacon
6 sliced crimini or button mushrooms
1 small potato, peeled and thinly sliced
1/2 tbsp. butter
1 tbsp. olive oil
Kosher salt
black pepper
1/4 cup shredded mozzarella
1 tbsp. grated parmesan (opt.)

Assembly:
Preheat oven to 350. Melt butter and oil together in an ovenproof saute pan. Place potatoes in an even layer and brown over medium-high heat (about 3-5 minutes). Beat eggs, salt, pepper and milk/cream. Add mushrooms, bacon and cheese to the potatoes in the pan. Pour in the egg mixture. Cook 3-4 minutes on medium heat until you see that the edges are beginning to set. Transfer to the oven and cook for about 10 minutes or until the entire top of the frittata is set. Cool for a few few minutes then cut into wedges and serve.

Lemon Filled Vanilla Cupcakes with Lemon Cream Cheese Frosting

2010-07-07T13:35:00.010-04:00

This is my new favorite cupcake. Hands down. The light vanilla cupcake is such a delicious backdrop for the sunny lemon flavor of the lemon curd. The whipped lemon-cream cheese frosting is so tasty that you could eat it with a spoon (not that I did that or anything!). This recipe is deceptively simple. It doesn't take incredible baking skill; you just need some simple techniques. You can play around with fillings and frostings (my husband has requested strawberry filling with fudge frosting for next week's dessert) and make it your own.
Below is a shot of the cupcakes right after I filled them with lemon curd. YUM.

Cupcake Ingredients:

1/2 cup lemon curd (you can buy this or make it yourself...this is one of the few ingredients I tend to buy rather than make)

1 stick of softened butter

2 tsp. vanilla

3 jumbo eggs

2/3 cup sugar

1 1/2 cups flour

1 1/2 tsp. baking powder

1/4 tsp. kosher salt

1/4 cup vitamin D milk

Frosting Ingredients:
8oz. softened cream cheese

1 1/2 sticks butter

1 tsp. vanilla

1/3 cup lemon curd

1 tbsp. lemon juice

zest of 1/2 lemon

Cupcake Assembly:

Cream the butter and sugar over medium high speed until fluffy. Add the eggs, one at a time, and mix. Add the vanilla and continue mixing. Add the flour, baking powder and salt then mix on low to combine (don't over-beat or your cupcakes will be too dense). Fill silicone cups or a cupcake tin 3/4 full and bake at 325 for about 12 minutes or until a toothpick comes out clean. Allow to cool completely. Use a paring knife to cut a circle from the middle of each cupcake (about 1/2 inch down). Pop out the center and fill each cupcake with lemon curd (a piping bag is great, but a spoon works too!).

Frosting Assembly:
Whip butter and cream cheese. Add the rest of the ingredients and mix on medium until light and fluffy. Put the frosting in a piping bag and use a large star tip. Frost each cupcake in a circle, starting at at the outside and working your way inward. Chill for 30 minutes to allow the frosting to set before serving.

Spicy California Rolls with Wasabi-Soy Sauce

2010-06-30T20:58:00.004-04:00

I am a fiend for spicy California Rolls! We have a wonderful Asian grocery store that sells everything you need to make just about any kind of sushi roll imaginable. This was my first attempt, and I was pleasantly surprised at the result! The crabmeat filling is creamy and spicy, pairing well with the crispness of the vegetables. I even convinced my sushi-phobic sister-in-law to try a piece (she didn't even spit it out!). I love the way these rolls came together and was thrilled at how tasty they were as leftovers for lunch the next day. Give this a try~ you will be so happy you did!
Yields: 2 large rolls

Ingredients:
1 1/2 cups sushi grade rice
2 cups water
1/4 plus 1 tbsp. seasoned rice wine vinegar
4 pieces of crab meat (the fake-o stuff!)
3 tbsp. mayonnaise
1 tbsp. sriracha
2 sheets of dried seaweed
about eight julienned slices of each of the following:
red bell pepper
cucumber
avocado
toasted sesame seeds (about 1/4 cup)
1 sushi mat
1/4 cup soy sauce
1 pea-sized dollop of wasabi
pickled ginger for garnish

Assembly:
Boil water and rice. Reduce heat to low, cover and cook about 20 minutes. Pour rice wine vinegar over rice and stir. Put the lid back on and allow to sit (without heat) for about 15 minutes. Cool rice to room temperature. Place one sheet of seaweed on the sushi mat and spread rice evenly with your fingers until the seaweed is covered. Flip the seaweed so the rice is facing downward. Mix the sriracha and mayonnaise. Add the crabmeat and use two forks to pull it apart and mix it into the mayo-sriracha mixture. Spread the crab along the middle of the seaweed sheet. Place the cucumber, avocado and red bell pepper across the mat in a row up against the crabmeat mixture. Begin rolling from the bottom (parallel to the mixture in the middle) being careful not to roll the mat in with the roll. Squeeze gently as you go to ensure that everything comes together. Sprinkle the sesame seeds on a plate and roll the sushi across. Chill 5-10 minutes before slicing with a sharp knife. While chilling, mix 1/4 cup soy sauce with a pea-sized dollop of wasabi. Serve the roll topped with pickled ginger.

Bok Choy Salad with Soy Vinaigrette

2010-06-21T13:56:00.000-04:00

Yes, those are ramen noodles floating around in my salad. Don't worry though~ it's not what you think! This is not a dish incorporating those salty, salty seasoning packets!. It's my take on the delicious bok choy salad that everyone always brings to potlucks as their salad dish. The soy vinaigrette is sweet and tangy and is a perfect compliment to the crispness of the bok choy, green onions, cucumber and red peppers. Toasted almonds and crunchy, sweet noodles give this salad extra texture. It's easy to prepare and is can be easily transformed from a simple salad to an entree by adding soy-glazed salmon or chicken (coming soon!). Delicious!

Serves: approximately 6

Ingredients:
1 head of bok choy, washed and chopped
1/2 cup slivered almonds
1 package ramen noodles (throw away the seasoning packet, you'll just need the noodles!)
1/2 cup diced red pepper
1/2 cup diced cucumber
2 green onions, diced
3 tbsp. butter
1 tsp. sugar
2 tsbp. sesame seeds

For the dressing:

Ingredients:
3/4 cup vegetable oil
1/4 cup cider vinegar
2 tbsp. soy sauce
1/3 cup sugar
black pepper

Assembly:
Stir all dressing ingredients together except for the oil. Stream in the oil, whisking until combined. I usually use my mini-Cuisinart for this~ it emulsifies dressings beautifully!

Salad Assembly:
Heat almonds in a saute pan over medium heat, stirring after a minute or two. When you begin to smell them, they are ready to come off the heat. Allow the almonds to cool. Break up the noodles while they are still in the bag (I just pound them gently a few times with my fist). Heat the butter and add the noodles. Stir to coat the noodles. Sprinkle the noodles with sugar and cook 2-3 minutes over medium heat until they are fragrant and golden. Allow to cool. Toss bok choy with vegetables and dressing. Stir in almonds, sesame seeds and noodles. Serve immediately. If you plan to use some for leftovers, refrigerate salad, almonds/noodles and dressing separately and combine before serving.

Caramel Apple Crepes

2010-06-15T20:41:00.003-04:00

Yes, you heard it right! Caramel. Apple. Crepes. Three of my favorite words ;) I had the most delicious french toast stuffed with banana and strawberry cream then topped with an amazing pecan caramel sauce. The chef isn't much of a measurement guy and doesn't typically give out recipes, so I was on my own. Because I was so inspired by the sauce, I decided to give it a go myself. I paired it with my apple crepes, and it was sooooooo tasty! We even cheated and ate it as a meal! The apple filling tastes like warm apple pie, and the yummy caramel pecan sauce is so decadent and warm on top. Good stuff!

Serves 2 greedy adults with two crepes leftover ;)

Note: For my crepe recipe, please search the sidebar. Let me know if you have trouble, and I can repost.

Filling Ingredients:

2 jonagold apples, peeled and sliced

2 tbsp. brown sugar

1/3 cup heavy cream

1/4 tsp. cinnamon

1/4 tsp. nutmeg

a good pinch of kosher salt

2 tbsp. butter

Filling Assembly:

Melt butter, then saute apples on medium high heat for 3-5 minutes until they begin to brown. Add cinnamon, nutmeg and salt, then stir. Add cream then brown sugar. Coat apples in the cream mixture. Reduce heat to low and cook for about 6-8 minutes until sauce reduces and apples are soft.

Sauce Ingredients:

1 cup packed light brown sugar

1/2 tsp. kosher salt

1 cup heavy cream

1 egg yolk

1/4 tsp. vanilla

1/3 cup chopped pecans

4 tbsp. butter

Sauce Assembly:
Melt butter, then add cream and whisk in the brown sugar over medium-high heat. Whisk in vanilla and salt, then remove about 1/4 cup to cool. After a minute or two, quickly whisk the egg yolk into the set aside mixture, then slowly pour it into the pan, whisking to combine (You need to follow this step so you don't scramble your yolk!). Bring to a rolling boil and cook about 5 minutes until slightly thickened. Turn off the heat and stir in the pecans. Serve warm. Reheat in the microwave, stirring before serving.

Crepe Assembly:

Spread approximately 3-5 apple slices on a crepe then roll. Drizzle with pecan caramel sauce and serve immediately.

Bird is the Word~ Balsamic Glazed Cornish Game Hen

2010-06-11T14:15:00.003-04:00

So it's not the most artistic photograph, but doesn't the chicken below look tasty? Cornish game hens are small, delicious chickens. They are the perfect size for an individual (I usually have extra that I use to top salads the next day, but my husband always finishes his!) and are a beautiful protein to serve at a dinner party or on a special occasion. I love the way the balsamic glaze looks rich and inviting~ the chicken underneath is so tender and juicy too. I make my hens on the rotisserie attachment for my grill (LOVE IT!), but you can just as easily use a roasting pan in your oven. Usually I serve this dish with grilled asparagus, roasted garlic mashed potatoes or grilled potatoes and crusty french bread. Enjoy!

Serves: 2-3

Ingredients:

1/4 cup olive oil
2 cornish game hens (these come frozen)
1/3 stick softened butter
kosher salt
black pepper
1/2 cup balsamic vinegar
3 tbsp. honey
3 mashed cloves of garlic

Assembly:
Place thawed hens in a resealable bag with 4 cups of water and 1/3 cup kosher salt. Let this sit in the fridge for up to 6 hours (this step seasons the chicken all the way through). Bring vinegar, oil, honey, garlic, salt and pepper to a boil, then reduce until you have about half of your original liquid. Allow to cool completely. Make a small tear in the skin of each bird, then, using your fingers, gently rub the butter all of each bird between the skin and the flesh. Liberally salt and pepper the outside of the birds.

**On the grill: Turn on the rotisserie panel and allow grill to heat. Place the birds close together on the rotisserie, then cook approximately 2 hours, basting frequently with the balsamic reduction in the last 10 or so minutes. Cool for 10+ minutes then serve.
In the oven: Roast the birds over medium heat (probably about 350) for approximately 60 minutes before brushing on the marinade. Cook the birds another 20 or so minutes (basting frequently). Allow the birds to cool for at least 10 minutes before serving.

**I don't ever oven roast my birds, so these times/temperatures are an approximation. Keep and eye on the birds~ they'll be done when the juices run clear!

Apple Tart Tatin

2010-06-04T15:16:00.012-04:00

This is one of my all-time favorite party desserts. It's reasonably easy to make, and it is just so pretty and delicious! I read somewhere that this dessert originated in a French bakery owned by the Tatin sisters in the 1800s. Supoosedly, one of the sisters was carrying her apple cake (apples on the bottom) and dropped it. She thought it looked lovely and decided to serve the cake upside down from then on. I thought this story was so charming that I decided to give it a try. Everyone who has eaten this dessert has enjoyed it. I hope you give it a try too!

Ingredients:
1 Jonagold apple, sliced into thin wedges
1 3/4 cups sugar
6 tbsp. butter 1/3 cup water
1/3 cup sour cream
2 eggs
2 tsp. vanilla
1 cup all purpose flour
1/4 tsp. Kosher salt
1/2 tsp. baking powder
powdered sugar

Assembly:

Preheat the oven to 330 degrees. Bring the water and one cup of sugar to a boil and cook (without stirring) until the mixture turns an amber color (I wouldn't even bother using a candy thermometer; just go by color). While you are doing this, mix the butter and remaining sugar. Add the egg, vanilla and sour cream. Mix the flour, salt and baking powder on low until combined.
Arrange the apples in your greased baking dish then pour the sugar mixture over them evenly. Next, spread the batter over the apples/sugar.

Bake for approximately 30-45 minutes or until a toothpick comes out clean. Allow to cool completely.

Place a plate on top of the cooled cake then invert. If any of the apples come loose, just place them back onto the cake. Allow the top to dry for about 30 minutes before sprinkling with powdered sugar. Serve immediately.

Things I can't live without in my kitchen...

2010-05-28T14:39:00.010-04:00

Kelly's Korner is doing a tour of Things You Love, so I thought I'd put in my two cents (related to food, of course!). I started thinking of things I can't live without in my kitchen, and the list got unbelievably long! I pared it down to just a few little things that I would be heartbroken without. Here they are:

1. Kosher Salt

My absolute favorite, everyday use salt is Kosher Salt. I keep it in a little Tupperware container in a cabinet next to the stove and steal pinches out whenever I'm cooking. For savory or sweet, I just love, love, love Kosher salt.

2. My immersion blender

I can't even begin to tell you how frequently I've used this gadget. The one in the picture isn't the exact model I have (I swear by the Cuisinart SmartStick), but it shows you all of the different add-ons you can use. I use the whisk for quick whipped cream, beating eggs for omelets and making crepe batter. I use the mini-Cuisinart for fast salsas, marinades and salad dressings. The measuring cup is great because you can stick the blender right into it after measuring your ingredients. I use the blender for soups, baby foods (this has been a LIFESAVER when making all of my daughter's food!) and sauces. It's especially great because you can use it right in the pan, bowl or pot.

3. Olive Oil

There's nothing I could say that would give you an accurate picture of how great I think olive oil is! I use it for EVERYTHING. I'm not kidding you, I even use it on elbows, feet and hands to smooth out my skin (yes, it's like Windex from My Big Fat Greek Wedding was to that guy). I discovered World Market's extra virgin oil a few years ago and am hooked. It's super versatile and works well for dressings, drizzles, marinades, pestos, etc. I used to be a big olive oil snob, but this stuff is great! What's even better is that it costs about $6.99 per liter!

4. Garlic

Garlic is right up there with olive oil on my favorite ingredient list. I buy it at Sam's club for about $2.99 (for about 12 heads or so). I roast it, toast it, bake it whole and use it in just about all of my savory dishes. Delicious and healthy too!

5. Silicone Cupcake Cups

I bought two sets 12 at Crate and Barrel to make cupcakes for my daughter's 1st birthday party and am IN LOVE. Make sure you spray them down with cooking spray (this helps them pop right out and greatly decreases your cleaning time). You'll never need to use another cupcake liner or cupcake pan ever again!

Creamy Chocolate Hazenut Dip

2010-05-18T21:19:00.002-04:00

This is a simple and yummy dessert dip that is great for fresh fruit, pretzels or even shortbread cookies. I made this for my daughter's first birthday party, and it was a hit. Creamy chocolate hazelnut spread pairs perfectly with the richness of the cream cheese and cool, almost tart flavor of the sour cream. A sprinkle of Kosher salt enhances the delicious sweetness of the chocolate and helps the flavors of the dip really come together. This dip is sweet and light and will be the perfect addition to any party you throw!
Yields: Approximately 1 cup

Ingredients:
4 oz. cream cheese, softened
2/3 cup sour cream
1/4 cup nutella, softened
3 tbsp. heavy cream
1 tsp. vanilla
kosher salt

Assembly:
Whip ingredients together until light and fluffy. Serve at room temperature. Keep for 2-3 days in a sealed container in the refrigerator. Microwave for 20 seconds and stir to soften after refrigeration.

Chipotle Chicken and Caramelized Onion Quesadillas

2010-05-09T20:53:00.004-04:00

As promised, here is my favorite quesadilla recipe! The spiciness of the chicken is a delicious contrast to the richness of the caramelized onion. You can just as easily serve these quesadillas as an entree or as an appetizer at your next party. Try swapping out the chicken for london broil or flank steak or omitting the meat and adding other vegetables. DELICOUS!
Yields 2 large quesadillas

Ingredients:
4 large flour tortillas
1 chicken breast (boneless, skinless)
1/4 cup vegetable oil plus 6 tbsp.
1 chipotle in adobo plus 1 tbsp. adobo sauce (you can buy this in a can)
2 cups shredded colby-jack cheese
juice of 1 lime
1 clove garlic
1 tsp. cumin
Kosher salt, black pepper
1 yellow or red onion, sliced
8 baby bella or white mushrooms, sliced

In a mini food processor (or blender), mix 1/4 cup oil, chipotle, adobo, lime, cumin, garlic and salt/pepper. Marinate chicken 2-3 hours. Grill chicken over medium-high heat for 4-5 minutes per side then allow to rest. Shred chicken using two forks. Heat 3 tbsp. oil and add onion. Cook over medium-low heat for approximately 20 minutes until caramelized. Remove from pan, add mushrooms and cook over medium heat until sauteed. Allow to cool, then mix with chicken. In a clean pan, heat 1/8 cup oil over medium heat then add one tortilla. Sprinkle with cheese, top with chicken-vegetable mixture and top with more cheese. Add the second torilla and place a heavy pan on top. Cook 2-3 minutes over medium heat then remove pan and flip with a spatula. Cook 2-3 minutes and remove, slicing with a pizza cutter. Repeat with second set of tortillas. Enjoy with sour cream, fresh salsa and guacamole!

Super Easy and Fabulous Salsa!

2010-04-30T21:07:00.002-04:00

I make a LOT of salsa! Recently I discovered a 'cheat' way of making savory and delicious salsa. I'd actually never heard of Rotel, but the minute I tried it, I was hooked! Rotel is this great little product containing diced tomatoes and green chiles. It comes in mild and hot and can be found at just about any grocery store. I've made salsas from fresh tomatoes many times, but my husband swears that this salsa is his hands-down favorite! It's bursting with lime and garlic flavor and tastes garden-fresh. Enjoy, and come back soon to check out my guacamole, lime sour cream and grilled chicken quesadilla recipes!
Makes about 2 cups

Ingredients:
1 14 oz. can of Rotel (I typically use the traditional Rotel, not the hot or mild)
1 good pinch of Kosher salt
black pepper
juice of one lime
1 garlic clove
about 2 tbsp. of fresh cilantro (NO dried herbs, please!)
1-2 tbsp. chopped red onion

Assembly:
Pulse all ingredients in a small food processor (or you can use an immersion blender). This salsa gets better after a few hours in the refrigerator. I suggest leaving it in overnight before serving.

Creamy Rotini Primavera

2010-04-25T14:28:00.002-04:00

This is one of my favorite simple little comfort food recipes. I typically make it whenever my husband is out of town on business, and I want something easy and yummy that I can also eat as leftovers. It's also a great recipe because it's made from ingredients that I usually have hanging around my house. This dish is creamy and rich with just the right amount of vegetables to keep it from feeling heavy. Switch up the vegetables based on what you have or what is in season. Asparagus, green beans or zucchini are all great choices. You'll love it, and I'll bet your kids will too!
Servings: 4

Ingredients:
3 cups cooked rotini
1/2 cup heavy cream
1 tbsp tomato paste
1/2 cup frozen peas
6 mushrooms, diced
1/4 cup red pepper, diced
1 garlic clove, mashed
1 strip of bacon or prosciutto (opt.)
Kosher salt, black pepper
3 tbsp. parmesan cheese

Assembly:
Render the bacon over medium heat until cooked. Remove and crumble. Saute the peppers, mushrooms and onions for 2-3 minutes. Add the garlic and tomato paste and cook for one minute. Pour in the heavy cream and bring to a boil. Add salt and pepper. Add the peas and parmesan and cook for another 3-4 minutes over medium heat. Stir in the bacon and rotini. Serve with a baguette.

Roasted Garlic

2010-04-14T16:11:00.007-04:00

I am a garlic girl through and through! Roasted garlic is one of my favorite little things to make~ it can be used in a million different ways. I love adding roasted garlic to pastas and salad dressings. It's also great as a spread by itself (you can put it right out on the table with a fork; your guests can simply dip or added to butter to make a delicious compound butter). Roasted garlic is fragrant and smooth, yet lacking the bite of raw garlic. Once you try it, you will definitely be hooked; it's just too easy to pass up!
Yields: Approximately 3-4 tbsp.

Ingredients:
Kosher salt/black pepper
Olive oil
Garlic

Assembly:
Preheat your oven to 400 degrees. Cut the top off of the garlic head, place it on a sheet of tinfoil and drizzle generously with oil. Sprinkle with salt and pepper, then seal the foil by bunching up the top. Bake 30-45 minutes. To remove the cloves, allow to cool, then flip the head and squeeze it over a bowl.

Deep Dish Chicago-Style Sausage and Mushroom Pizza

2010-04-08T21:40:00.000-04:00

I am a total Chicagoan when it comes to pizza~ the deeper the better! I was raised on Malnati's and Gino's, so since I moved out of state it's been hard to find anything that compares. I finally decided to give it a shot myself and below is the result. My pizza most closely resembles Lou Malnati's, with a layer of hot sausage on the bottom topped with mushrooms, three cheeses and a homemade garlic marinara. This is my husband's absolute favorite dish I make, and it's great for leftovers (if you happen to be lucky enough to have any!).

Yields: 1 pie (serves about 4-6 people)

For the dough:

2 1/3 cups bread flour

1 cup cold water

1/2 tsp. active dry yeast

1 tsp. Kosher salt

a dough hook attachment for your mixer

Pour water and yeast into mixer and allow to stand for about five minutes. Add flour and salt, then mix on medium for about 3-4 minutes until dough becomes elastic. Transfer to a bowl and coat with olive oil. Cover and allow to rise 4-5 hours. Punch dough down and roll out (use flour to keep dough from sticking).

For the sauce (this recipe makes a little more than double what you'll need; freeze the leftovers, and you'll have plenty for another pizza night):

1 28 oz. can tomato puree

1 14 oz. can petite diced tomatoes (drained)

1 cup dry white wine (pinot is my favorite)

3 garlic cloves, minced

1/2 onion, minced

6-8 baby portabella mushrooms, chopped

Kosher salt, black pepper

1 tbsp. red pepper flake

3 tbsp. olive oil

Saute onions and mushrooms over medium high heat in the olive oil for 3-4 minutes. Add garlic and red pepper flake and saute for one additional minute. Pour in white wine and bring to a boil. Reduce wine by half, then add both cans of tomatoes, salt and pepper. Reduce heat to low and simmer 1-2 hours, until sauce is thick and reduced by about 1/4-1/3. Cool completely before adding to pizza. (This sauce is also excellent with penne and fresh parmeggiano reggiano cheese).

For the pizza:

1/4 cup cornmeal

1 lb. hot Italian sausage (try Johnsonville's hot sausage out of the casing)

1 1/2 cups shredded mozzarella

4 slices muenster cheese (yes, muenster...it's the secret ingredient!)

1/4 cup parmeggiano reggiano cheese, grated or shredded

6-8 sliced baby portabella mushrooms

1 cup garlic marinara sauce (see above)

Preheat oven to 360 degrees. Coat the bottom of a round pan with cooking spray or olive oil. Add cornmeal and roll around until the pan is coated. Press dough into the pan then cut off the excess crust (save this for an AWESOME dessert; search "dough" in the sidebar). Press sausage into the pan, spreading with your fingers. Top with a layer of sliced mushrooms, then sauce and finally muenster, mozzarella and parmeggiano reggiano. Fold edges of crust inward and place pie on a baking sheet. Bake for 45-60 minutes. Allow to cool 10 minutes before serving (you may need to drain a bit of the fat from the sausage by gently tipping the cooked pie over a bowl).

Sinfully Sweet Easter Cupcakes!

2010-04-02T19:51:00.006-04:00

I've gone a little cupcake crazy these days, so naturally I decided to bring some cupcakes to our family Easter celebration. These chocolatey cupcakes are most and rich, topped with a sweet pink vanilla-flavored frosting, shredded coconut and Jordan almonds. They're great for Easter treats and will last from 4-5 days in a sealed container in the refrigerator. Enjoy!

Yields: 24 cupcakes

For the cupcakes:

Double my deep chocolate cupcake recipe (search the sidebar for "cupcakes" for the recipe)

For the frosting:
4 cups powdered sugar

6 tbsp. milk

4 tsp. vanilla

dash of kosher salt

For the decorations:

1 bag of pastel Jordan Almonds

1 bag of shredded coconut

1/4 cup water mixed with 1 tbsp. green food coloring

1 large plastic baggie

Assembly:

Pour water/dye mixture into baggie filled with coconut and shake until the dye is evenly distributed. Spread coconut on a baking sheet to dry for at least an hour. Allow cupcakes to cool completely before frosting. Mix frosting ingredients until fluffy. Place in a pastry bag or plastic bag (cut off the tip before frosting) and frost in a circular motion, starting from the outside and moving inward. Sprinkle with coconut and place two almonds on top of each cupcake. Refrigerate 30 minutes to allow the frosting to set.

Potato Skins

2010-03-31T00:00:00.000-04:00

I love appetizers so much that sometimes my husband and I will make a meal out of them! Potato skins are one of my go-to dishes~ they are simple and delicious and, if you make them at home instead of eating them in a restaurant or buying them frozen, you are actually eating much less saturated fat! This is a super simple recipe that is great for game day, a lazy Sunday or casual entertaining. The skins are cripsy and delicious, filled with gooey cheese and smokey bacon. Enjoy!
Serves: 4-6

Ingredients:
5 small Idaho potatoes, scrubbed
4 strips of cooked bacon, crumbled
1 cup of shredded colby-jack cheese
Kosher salt/black pepper
1/2 cup sour cream
2 green onions, chopped

Assembly:
Bake potatoes in a 400 degree oven for about 40 minutes (or until fork tender). Remove and allow to cool. Slice potatoes lengthwise and remove about half of the insides (great for mashed potatoes later!). Place the halves on a baking sheet with the insides facing upward, sprinkle with salt and pepper and bake for about 10 minutes. Remove potatoes from the oven, sprinkle with cheese and crumbled bacon, then return them to the oven for about 5-8 minutes (or until cheese is melted and bubbly). While potatoes are cooling, place sour cream in a bowl and add chopped green onions (I like to mix the onions right in, depending on how much my guests enjoy them). Arrange the potatoes around the sour cream bowl and serve immediately.

Killer Heath Brownie Sundae

2010-03-24T16:34:00.004-04:00

There is no other word for this dessert than decadent. The brownie base is ooey-gooey deliciousness topped with creamy and refreshing vanilla ice cream. As if that isn't enough, homemade fudge sauce blankets the ice cream while fluffy, homemade whipped cream and Heath chips give this sundae an amazing finishing touch. The whipped cream and brownie recipes have appeared previously on The Happiest Belly; find them by typing their names into the search function on the upper right side of this page. See below for the fudge sauce recipe and assembly instructions.
Serves 4

Ingredients:
Four fudge brownies (with Heath Bar chips mixed into the batter)~ search the sidebar for my recipe
1 pint french vanilla ice cream (I love Edy's Slow-Churned)
1/3 cup Heath Bar chips
3/4 cups chocolate fudge sauce (recipe below)
3/4 cups whipped cream (search the sidebar for my recipe)

Easy Fudge Sauce:
1 cup chocolate chips
1 tsp. vanilla
3/4 cup light corn syrup
1/3 cup heavy cream

Fudge Sauce Assembly:
Heat corn syrup and heavy cream over medium heat until warmed through. Stir in vanilla and chocolate chips. Stir until melted. Microwave to reheat.

Sundae Assembly:
Microwave each brownie in a bowl for about 25 seconds. Top with ice cream, warmed chocolate sauce, whipped cream and Heath bits.

Leprechaun Cupcakes

2010-03-16T20:38:00.003-04:00

In honor of St. Patrick's Day, I thought I'd make some peppermint fudge cupcakes (I adapted David Liebowitz's black bottom cupcake recipe from The Great Book of Chocolate). Earlier in the week I made yellow cake cupcakes with fudge icing with my wonderful new silicone cupcake cups (I definitely recommend these; you can find them at Crate and Barrel) and frosting set (also from Crate and Barrel). I'm new to the whole frosting game, so I will definitely admit that this frosting job is far from perfect. I guess I'll just have to make more and more cupcakes until I get it right! Frosting aside, these are the most moist cupcakes I've ever tried; they are fluffy and rich, complimented well by the cool mint flavor of the icing. YUM.
Makes 24 cupcakes

Cupcake Ingredients:
3 cups of all-purpose flour
10 tbsp. unsweetened cocoa powder
2 cups water
2/3 cups vegetable oil
2 tbsp. white vinegar
2 cups packed light brown sugar
2 tsp. baking soda (long day~ I omitted this ingredient, and they still came out great!)
1/2 tsp. salt
3 tsp. vanilla

Cupcake Assembly:
Mix wet ingredients. Add dry ingredients and mix on low until just combined. Pour into baking cups and bake for 20-25 minutes at 330 degrees until a toothpick comes out clean. Allow to cool completely before frosting.

Frosting Ingredients:
4 cups powdered sugar
1/2 cup melted butter
1 tsp. vanilla
1 tsp. peppermint extract
1/4 tsp. salt
1/4 cup milk
4-6 drops of green food coloring

Frosting Assembly:
Mix ingredients on high until combined. Spoon frosting into a pastry bag (or plastic bag; snip of the tip for easy application) fitted with the tip of your choice. Begin frosting from the outside towards the center. Cupcakes should keep 4-5 days if covered and refrigerated. I also recommend sprinkling green sugar on top if you happen to have some in your pantry.

Artichoke Bruschetta

2010-03-07T16:17:00.003-05:00

I am a big fan of all different varieties of bruschetta. It's a relatively inexpensive, quick and easy appetizer to whip up for company (or a baby shower, as pictured below!) or as a snack for your family. It will even get die hard tomato-haters to give two thumbs up! You can change the flavors around by adding fresh basil, different vegetables or experimenting with cheeses (parmesan versus romano or even asiago). Try refrigerating the leftover tomato mixture and adding it to linguine with a bit of extra cheese~ delicious!

Yields 2 cups of tomato artichoke mixture

Ingredients:

1 good quality French baguette

4 cloves of garlic

4-5 roma tomatoes

4 artichoke hearts

Kosher salt, black pepper

1/8 cup finely diced red onions

2 tbsp. chopped basil (optional)

1/2 cup garlic vinaigrette (search the sidebar for this recipe)

1/4 cup good quality parmesan

Assembly:

Dice the tomatoes and artichoke hearts then combine them with the basil, salt and pepper. Toss with the vinaigrette and refrigerate 30 minutes. Slice the bread on the bias, then brush with olive oil. Bake at 400 degrees for about 6-8 minutes or until golden. Remove and rub a clove of garlic across each slice (the bread will be crispy, so the garlic should melt right into it). Sprinkle the bread with parmesan then top with the tomato-artichoke mixture. Serve immediately.

Grilled Tilapia with Mango Salsa

2010-03-03T00:00:00.000-05:00

I couldn't believe my eyes the other day when I was at the local grocery store and saw fresh tilapia for $3.99/lb. I knew I had some fresh mangoes in my fruit bowl at home just waiting to be pureed into baby food for my daughter ~ stealing one to make fresh mango salsa couldn't hurt! I came right home to brave the 30 degree temperatures and fired up my trusty grill (you can also easily make this recipe on a grill pan indoors). A few minutes later, I had delicious grilled tilapia covered in a delicious salsa bursting with mango, sweet red pepper and lime. Paired with warm, crusty French bread and creamy mashed potatoes, this tilapia makes you feel like you're on an island vacation even in the middle of freezing temperatures!
Serves: 4

Ingredients:
4 filets of tilapia
olive oil
salt, black pepper
lemon or lime juice

For the salsa:
1 mango, peeled and diced
2 tbsp. fresh lime juice
1 tbsp. finely diced red onion
1/4 cup diced red pepper
1/2 tsp. minced jalepeno
2 tbsp. minced fresh cilantro
kosher salt, black pepper

Assembly:
Mix together the salsa ingredients and allow to sit for at least 30 minutes. Drizzle oil over the fish fillets and sprinkle liberally with salt and pepper. Grill over medium heat for approximately 3-5 minutes on the first side, 2-3 on the second side (or until fish is no longer transluscent). Squeeze fresh lemon or lime juice over the fish and top with the salsa.

Creamy Garlic Dip

2010-02-24T00:00:00.000-05:00

Over the weekend, I served this creamy garlic dip at a friend's baby shower. Creamy and full of garlic, this dip pairs well with veggies, toasted pita chips or even as dressing on a sandwich or salad. You can adjust the amount of garlic easily, and it just keeps getting more delicious as it sits in the refrigerator. This recipe also has few ingredients and is painless to make!
Servings: 1 1/2 cups

Ingredients:
1 8oz. brick of softened cream cheese
3 large cloves of garlic
salt, black pepper
1 1/2 cups sour cream

Assembly:
Place all ingredients in a mini food processor (you can also mix this by hand if you mince the garlic really well) and pulse until combined. Add heavy cream or milk to thin the dip if necessary. Chill for at least 24 hours prior to serving.

Portabella Pesto Sandwich with Balsamic Red Onions

2010-02-17T00:00:00.000-05:00

I am especially proud of this vegetarian sandwich because my meat loving husband absolutely loves it. Portobellas have a natural meatiness, so it doesn't feel like you're skimping on heartiness here. The roasted peppers and balsamic red onions are complemented by a delicious pesto mayonnaise and melted provolone cheese. Put together on a grilled roll (or baguette), this sandwich will quickly become one of your favorites too!
Serves 2

Ingredients:
2 tbsp. pesto (recipe to follow)
2 tbsp. mayonnaise
3 slices provolone
1 small red onion, sliced
2 portabellas
1/3 cup olive oil
1 sweet Italian red pepper (or a bell pepper)
1 tsp. brown sugar
2 tbsp. balsamic vinegar
salt, black pepper
2 deli rolls (or baguette pieces)

Assembly:
Turn portabellas in olive oil to coat. Do the same for the pepper. Grill the pepper over high heat for 10 or so minutes until the skin is black (an indoor grill, grill pan or oven all work). Remove to a paper bag for five minutes to allow the skin to fall off. Reduce heat to medium high and grill the portabellas about 5 minutes on the first side, about 3 minutes on the second (until you have nice grill marks and the mushroom appears cooked). While the portabellas are grilling, saute the onions in 1 tbsp. olive oil (you can do this right on a grill pan if you're cooking indoors). Lower heat to medium-low and cook about 10 minutes before adding vinegar, brown sugar, salt and pepper. Cook for another 2-3 minutes until the vinegar is absorbed. You will have removed the portabellas by now. Let them sit for a few minutes before cutting them into 1/2 strips. Remove the skin and insides (membranes and seeds) from the red pepper and slice. Mix the pesto and mayonnaise. Place each side of the rolls on a baking sheet (your oven should be preheated to 400). Assemble your sandwich (mushroom, red pepper, red onion mixture) then top with provalone. Bake for about 5 minutes until cheese begins to melt and the edges of the bread appear crispy. Remove from oven, spread pesto mayonnaise on the top side of the roll and press the sanwich together. Serve immediately.

Guest Blog Post on Causey Chit Chat!

2010-02-15T05:47:00.002-05:00

I am so excited to let you know that I have guest blogged for the very first time on Causey Chit Chat. The author, Courtney, shares her experiences being a newlywed andworking at a residential facility for people with cognitive disabilities in Texas. I love, love, love this blog and hope that you'll check it out. You can visit my guest post at: http://http//causeychitchat.blogspot.com/2010/02/guest-blog-from-happiest-belly-on-block.html ENJOY!

Stuffed Mushrooms

2010-02-10T00:00:00.003-05:00

I'm pretty sure that it's impossible to go wrong when you are combining cream cheese with bacon! These tasty little mushrooms are filled with a delicious mixture of cream cheese, bacon, green onions and some other little tidbits to give you big flavor in every bite. I love serving these for guests or as part of a "bar food night" (this is when I cave in and serve buffalo chicken dip, salsa, and skins for an actual meal! Not so healthy, but still better for you than getting it a restaurant). Most of the time, recipes suggest using larger mushrooms (usually labeled "Stuffing Mushrooms"), but I like to use baby bellas or white mushrooms so that you can just pop them in your mouth without making a huge mess. I don't think the picture below quite gives these delicious bites justice, but you get the idea! So yummy! Serving: 4-6

Ingredients:
1 package baby bellas or button mushrooms, stems reserved
6 oz. softened cream cheese (use that extra two oz. to amp up mashed potatoes!)
1 green onion, chopped finely
2 slices of bacon
salt, black pepper
1/4 tsp. garlic powder

Assembly:
Cook bacon over medium heat until done. Chop mushroom stems and brown them in the bacon fat. Allow bacon and mushroom stems to cool. Crumble bacon and mix it and all other ingredients together. Stuff into mushroom caps and line them on a baking sheet. Bake at 375 for 10-12 minutes or until tops are slightly browned. Serve immediately.

Roasted Parmesan Potatoes

2010-01-30T06:11:00.002-05:00

So it appears that I am on a potato kick these past few weeks! I've been getting a little bit bored with the same old, same old, so I thought I'd do some experimenting and ended up with this dish. I paired Idaho potatoes with olive oil, a few basic spices and some good quality parmesan for this healthy and tasty side that is great with anything from burgers to grilled fish. I served these with a delicious chicken roulade (stuffed with tomatoes, mushrooms and provalone) in a white wine reduction. The potatoes added a nice crispiness and were especially delicious when used to soak up some of the extra sauce from the chicken. Enjoy!
Serves: 2

Ingredients:
2 medium sized Idaho potatoes, 1/2 inch dice
1/4 cup olive oil
Kosher salt, black pepper
2 tbsp. grated parmesan cheese

Assembly:
Soak potatoes in cold water to pull out some of the starch (at least 10 minute). Dry potatoes completely and toss with olive oil. Sprinkle a liberal amount of Kosher salt and about an 1/8 tsp. of black pepper onto the potatoes. Cook in a 385 degree oven on the top rack for approximately 25 minutes. Flip potatoes with a spatula and cook until golden and crispy, about 10 minutes. Remove from oven and place potatoes on a paper towel to absorb the excess oil. While potatoes are still hot, sprinkle with parmesan cheese. Serve immediately.

Loaded Twice Baked Potatoes

2010-01-27T00:00:00.001-05:00

This is hands-down my favorite potato recipe. These potatoes are a great compliment to steaks (as you can see in the background), chicken or chops. They are hearty and delicious, bursting with bold flavors. The bacon and paprika lend a fabulous smokiness, while the cheese is gooey and just a little salty. The green onions on top give these potatoes a nice bite that is a perfect compliment to the richness of the filling. You will LOVE these!

serves 2

Ingredients:
2 large Idaho potatoes
1/4 cup shredded cheddar cheese
2 strips of cooked bacon, chopped
1 green onion, diced
1/8 cup warmed heavy cream
3 tbsp. butter, melted
salt, black pepper
1 tsp. paprika

Assembly:
Poke holes in the potatoes then bake them for about 45 minutes at 400 degrees. Allow them to cool for 25 minutes before slicing the top off each potato (don't cut them in half, just slice off the top). Scoop the insides into bowl and mix them with the bacon, cream, butter, salt and pepper. Stuff the mixture back into the potatoes and sprinkle with paprika. Bake at 375 for 10-12 minutes or until tops are golden and crispy. Using the back of a fork, press down on the tops of the potatoes to form a well in each. Sprinkle with green onions and serve.

Cajun Burger

2010-01-20T00:00:00.001-05:00

I mentioned in last week's post that I used the leftover remoulade to top some burgers later in the week. They turned out to be delicious! Below is the recipe for my Cajun Burger ~ it's quick and easy to make and will leave you feeling a little bit closer to the French Quarter!
For 2 burgers:

3/4 lbs. ground chuck (don't use sirloin; your burger will be dry!)
1 tsp. Old Bay seasoning
1 finely minced clove of garlic
salt
black pepper
1/2 tsp. garlic powder
3 tbsp. worcestershire sauce
3 tbsp. remoulade
2 slices muenster cheese
sliced red onion
2 buns

Assembly:
Combine chuck, Old Bay, garlic powder, worcestershire and garlic. Form into patties. Sprinkle each side with salt and pepper. Sear burger over medium-high heat for 2-3 minutes, flip and reduce heat to medium, cooking for 4-5 minutes for medium burgers. Top with cheese during the last minute and put the buns on the grill. Spread remoulade on the warm buns (this will really bring out the garlic flavor), top burgers with sliced red onion and serve.

Garlicky Remoulade

2010-01-14T00:00:00.000-05:00

We have a Cajun restaurant near our house that makes a wonderful remoulade. The only problem is, you can't buy small amounts; you have to buy at least a pint at a time. When I decided to make crab cakes on New Year's Eve, I thought it would be a good idea to make my own remoulade, so that I would no longer have to waste so much (not to mention, it's much cheaper to make it at home!). I read a few recipes, then decided to give it a go. I ended up just piecemealing together a recipe of my own. Traditionally remoulade has celery in it, but I'm not a big fan. Below is my recipe~ the proportions are approximations, since I pretty much added and tasted my way through making it. I definitely suggest you doing the same~ this way you can control the flavors and add whatever you feel is lacking. I served this with crabcakes on New Year's, then used it to top burgers and as a dipping sauce for fries later in the week. YUM!

Makes about 6 generous servings

Ingredients:
1 cup of mayonnaise
1/4 cup ketchup
3 cloves of garlic
2 tbsp. horseradish
1 tbsp. dijon mayonnaise
1 tsp. lemon juice
1 tbsp. paprika
1 tsp. cayenne
2 cornichons (mini-dill pickles)
salt
black pepper

Assembly:
Blend all ingredients in a food processor and chill for at least an hour before serving.

*Check back soon for my crab cake recipe! It goes wonderfully with this remoulade!

Basic Macaroni and Cheese

2010-01-07T00:00:00.000-05:00

As I mentioned in my Technique Tuesday post on December 8, I absolutely love homemade macaroni and cheese. No bright orange boxed stuff in my house! Below is the recipe that accompanies the technique post. It is a great base for all different types of macaroni and cheese. dishes. You can change it up by adding peas or asparagus for something a little different. Try experimenting with different cheese or adding some bacon or lobster for an extra decadent dish.
For a classic flavor combination, try grating some nutmeg into your sauce before you add the cheese. The possibilities are endless~ enjoy!Ingredients:
2 cups cooked pasta (ditalini or macaroni noodles work best)
1 tbsp. butter
1 tbsp. all purpose flour
salt and black pepper
1 tbsp. dijon mustard
1 cup heavy cream
1/4-1/3 cups shredded cheese (cheddar is a great choice)

Assembly:
Melt butter and stir in flour for one minute on medium heat. Add heavy cream and dijon mustard then whisk them until smooth. Bring to a boil then reduce heat to low. Add salt and pepper, then cheese. Stir to combine. Add cooked pasta and simmer for 5 or so minutes.

Balsamic Marinated Chicken Breast

2009-12-31T00:00:00.000-05:00

This chicken recipe is incredibly easy to make and is bursting with flavor. Marinated in a simple balsamic vinaigrette, the chicken is tender, juicy and packs a garlicky punch. I typically pair the chicken with risotto or add it on a baguette along with a pesto-mayo, roasted peppers and provalone cheese for a delicious and filling sandwich. You can also dice up the chicken and add it to salad or toss it with marinated vegetables for a super healthy meal.

4 boneless, skinless chicken breasts (serves 8 when made into a sandwich)

Marinade:
1/2 cup olive oil

1/8 cup balsamic vinegar

1 tbsp. honey

1 tsp. dijon

1 garlic clove

salt, black pepper

Assembly:

Blend marinade using a small Cuisinart or immersion blender. Add chicken breasts and marinate up to 3 hours. Pat chicken breasts dry and grill them over medium heat, 5-7 minutes on the first side, 3-4 on the second. Remove them from the grill and allow them to rest for 5-10 minutes before serving.

Changes are coming!

2009-12-29T00:00:00.000-05:00

I started this blog when I went on maternity leave and have really, really enjoyed writing entries a few times a week. I've been pretty regimented about when I post; Technique Tuesdays and a Thursday post have been my typical schedule.

Well, the time has come for me to return to work full-time after eight wonderful, magical months of maternity leave. I will return to teaching on Monday, January 4. Not only will I be returning to teaching after an extended leave, but I will be starting a new job in a new school district. I have no idea what my life is going to look like, but I do know that I want to continue blogging.

I'm definitely still going to post recipes and techniques regularly, but I don't know what my posting schedule is going to look like yet. Please keep visiting and leaving me your wonderful comments!

Thank you again for reading The Happiest Belly on the Block! As always, I welcome your feedback :)

Christmas Cookies!

2009-12-24T00:00:00.001-05:00

So the picture below is not of the best quality, mostly because I was shooting on the kitchen counter at 6am just trying to fit a few of each of the cookies onto a plate. I was going to wait and photograph the cookies on their platter on Christmas Eve, but I wanted to have this post up by that morning. Anyway, I spend most of Tuesday baking six different kinds of treats (I did not include my dipped marshmallows in this picture, but I will devote a post to them soon) and delivering them to friends in town. Some of the recipes are original, and others are adapted from great recipes I found online or in magazines. I hope you enjoy them and yourselves this Christmas!

1. The bars on the bottom are adapted from my Halloween recipe (search sidebar for "candy bars"). I used my basic batter recipe and added 3/4 cup shredded coconut, 1 1/2 cups chocolate chips and 3/4 cup broken pretzels).

2. The pecan sandies in the middle are adapted from Martha Stewart's pecan cookies (if you Google "Martha Stewart pecan sandies" it will take you to her website. You can also just go straight to her site and search. The changes I made were to add a little extra vanilla and use pecan chips (I upped the amount by about 1/4 cup) instead of ground pecans. I love biting into the pecan pieces! I also made them as drop cookies instead of forming the dough into balls. These cookies are super simple, require few ingredients and are rich and buttery.

3. The shortbread cookie recipe is adapted from one of Ina Garten's desserts. You can find the basic recipe by searching for "shortbread ina garten" on http://www.foodtv.com/. I added about 1/3 cup of 1% milk to my dough (this helped with the rolling out process becaus the dough is very crumbly) and used cutters to shape tree cut-outs. I microwaved raspberry, apricot and strawberry jam for about 30 seconds each and spread them on the cookies after dusting the top layer with powdered sugar.

4. I came across a nice and easy recipe for peppermint patties in our local paper (the original recipe was by Allison Campbell, Executive Chef at Harvest Fresh Market). I accidentally bought corn syrup containing vanilla, so I left the vanilla out when I made them. Instead of using plain chocolate, I melted 50% Andes mint chips with 50% semi-sweet chocolate chips to create the chocolate coating. To dip them, my husband suggested placing each cookie on a potato masher before dipping it in the chocolate. Worked like a charm!

5. The sandwich cookies on the right are oatmeal-peanut butter with hazelnut chocolate creme filling. Soooo goood!!!! I've been making these cookies for years and base them on an old Dan and Steve recipe from Food Network. It's long gone from the website, but here is my version:

Makes about 15 cookies

Ingredients:
1/3-1/2 cup Nutella
1 stick of softened butter
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 tsp. vanilla
1 egg, beaten
3/4 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 cup quick cooking oats

Assembly:
Preheat oven to 330. Cream peanut butter and butter until fluffy. Beat in sugars on medium speed, adding vanilla and the egg after 1 minute. Add baking powder and soda, and flour and mix on medium speed for an additional minute. Stir in oats. Using two greased teaspoons, drop small (1/2 inch) spoonfuls on a greased baking sheet. Bake for 8-10 minutes. Allow cookies to cool completely, then place a dollop of Nutella on one cookie and sandwich with another (using a twisting motion works well to evenly coat the cookie). Refrigerate for 30 minutes to allow the Nutella to set.

Enjoy and Merry Christmas to you and your family!

Technique Tuesday: All About Risotto

2009-12-22T00:00:00.000-05:00

I am an enormous fan of risotto! Pictured below (underneath my favorite balsamic grilled chicken) is my classic risotto recipe. I've been making this dish since I was a teenager, and it's one of my absolute favorites for a cozy supper with my husband or for entertaining guests. It can be dressed up in so many different ways and pairs well with a variety of different proteins. If you are unfamiliar with risotto, it is a decadent, creamy rice dish native to Northern Italy. Traditionally flavored with wine, saffron and stock, this dish possesses incredible depth of flavor that is sure to impress anyone with whom you share it. Just follow the simple technique tips below and be on the lookout Thursday for my risotto recipe. Once you add this dish to your cooking repetoire, you will be making it all the time!

1. Start with the right kind of rice
Arborio rice is traditionally used to make risotto and is a short grained Italian rice that you can find in nearly every grocery store these days. It absorbs the liquid beautifully, and its starch creates a thick, creamy consistency.

2. Use a good quality stock

I prefer to use stock over broth in risotto. It gives it a different depth of flavor and a beautiful richness that you just won't get if you use broth (search broth versus stock in the sidebar for more information).

3. Heat your stock

Your liquid should be warm so that it doesn't shock the rice when you add it to the pan.

4. Saute your rice

Make sure that you take the extra step of sauteing your rice prior to adding any liquid. This brings out the nuttiness of the Arborio rice and melds the flavors of the garlic, onion and any other base ingredients together.

5. Slow and steady

To develop the starches in the rice, you need to be patient. Add small amounts of warmed stock (I typically add my wine at room temperature) and stir frequently until absorbed. Risotto is a labor of love and is well worth the time and effort.

6. Don't forget the saffron
Saffron is one of those magical spices that, once you use it, you will always keep some in your pantry. Traditionally used in Spanish cooking (most notably in paella), saffron has a nutty and salty quality that really elevates the flavor of risotto. Typically saffron can be pretty pricey, so try finding it in a local ethnic grocery store (I've found it in a Mexican market for next to nothing!).

7. Use a good quality cheese

I typically add parmeggiano reggiano or romano (never the stuff in a canister!) at the end of the cooking process. You don't have to spend a fortune on your cheese, but it is so worth it to buy some good quality grated cheese (try Trader Joe's, it's reasonably priced and delicious).

8. Don't let it sit

Serve your risotto immediately. If you let it sit, it tends to seize up and become congealed.

9. Experiment with different flavors and bases

Try seafood stock paired with shrimp and scallops or beef stock paired with a cabernet. The possibilities are endless~ risotto is one of those great dishes that is very versatile and can be used to showcase a variety of flavors.

10. Save your leftovers

One of my favorite appetizers, called arancini, is made from leftover risotto that is molded around mozzarella cheese, then lightly breaded and fried. I serve it with homemade marinara, and it is a huge hit! Check back for this recipe~ I plan to post it sometime shortly after Christmas.

Spaghetti All'Arrabbiata with Shrimp

2009-12-17T00:00:00.002-05:00

This dish is an excellent choice for a holiday meal ~ the sauce has a beautiful red color and the shrimp adds a decadent element to this spicy, flavorful entree. In Italian, All'Arrabbiata translates to "in an angry manner" because of the fiery flavor the red pepper flake imparts. This sauce has a delicious depth of flavor from the white wine and lemon juice, and the pat of butter at the end gives a richness that really makes you feel like you're eating a special meal. You can add clams and mussels or switch it up completely and use Italian sausage (search sidebar for recipe) or chicken. You can even make it vegetarian by adding eggplant and colored peppers. However you choose to make it, you won't be disappointed!
Serves 3-4

Ingredients:

1/2 lb. thin spaghetti (you can also use angel hair, fettucine or regular spaghetti)

1 big pot of water

1/4 cup salt

1/2-3/4 lbs. shrimp (I recommend 21-24 count shrimp)

1 14 oz. can tomato puree

3/4 cup white wine (I suggest pinot grigio)

1 tsp. red pepper flakes

6 baby bellas, diced

1 small onion, diced

3 garlic cloves, smashed

2 tbsp. olive oil

1 tbsp. butter

salt/black pepper

3 tbsp. lemon juice

Assembly:

Bring water to a boil and add salt once boiling. Cook pasta according to the package and drain (reserve 1/2 cup of the water before draining). Salt and pepper shrimp. Heat oil in a large pan. Add garlic and red pepper flake and saute 1 minute. Discard garlic and add shrimp. Saute on medium-high for 2-3 minutes per side, until shrimp is barely pink. Remove shrimp and add onion and mushroom. Saute until onions are translucent then add the white wine and lemon juice. Raise heat to medium high and bring to a rolling boil. Reduce the heat to medium low and simmer until 2/3 of the liquid has evaporated. Add tomatoes, more salt and pepper and cook 15 minutes. Add butter, stir and cook an additional 3-4 minutes. Add shrimp and heat through until shrimp is fully cooked. Add pasta to the pan, along with as much of the 1/2 cup of cooking water as you need to thin out the sauce. Toss and serve with parmesan (and parsley, if you like it).

Technique Tuesday: Some Thoughts on Baking

2009-12-15T00:00:00.003-05:00

During the holidays I find myself baking all the time. Whether it's just for my husband or to take over to a friend's house, there always seems to be something baking in my oven. I typically make 4-6 different types of cookie or bar for Christmas Eve and sometimes make homemade truffles for gifts. Whatever your holiday tradition, I know you'll agree that there's just something so special about home baked treats for your family and friends. I thought I would use this week's Technique Tuesday post to talk a little bit about some of the 'tricks' to turning out great baked goods.

1. Ingredient temperature is important
When you bake, you should make sure that your butter is room temperature (unless you're making a pie crust, then you will need very cold butter). Leave your eggs and liquids out of the fridge for 10 or so minutes to take the chill off of them. This will ensure that your ingredients mix well and your dough doesn't seize up on you.

2. Choose the right vanilla
It is well worth it to spend a little bit more money on some great quality vanilla (and some vanilla beans, if you're feeling adventurous!). Don't buy imitation vanilla; it does not impart that delicious vanilla flavor that pure vanilla does. My favorite type of vanilla to use is Mexican vanilla (you should be able to find this at your local Mexican grocery, if you have one), but pure vanilla (McCormick's is the easiest to find) is wonderful too.

3. Pay attention to the type of chocolate
Be aware of the differences in the type of chocolate you are using. There are so many different varieties out there now, so just read the package before you end up accidentally using dark chocolate in a recipe that calls for semi-sweet (I've done this with brownies before~ I accidentally bought special dark cocoa powder. I don't happen to be a fan of dark chocolate, so I was pretty disappointed). I typically buy semi-sweet chips to use in everything from brownies to bars to chocolate chip cookies and pancakes.

4. Baking requires measurement
Sometimes I have a difficult time writing down my recipes to post on this blog because I tend to be a 'grab a handful and toss it in' kind of girl. I rarely, if ever, measure (unless I'm trying to figure out how to get a recipe from my table to my blog!) when I cook. Baking, however, is a totally different thing. I definitely use measuring cups and spoons when I bake. It is a far more precise endeavor than making an omelette or pasta sauce. Just make sure you don't get too hung up on the measurements. Once you get the hang of basic recipes (like brownies), you'l be able to eyeball some ingredients and make adjustments based on creativity.

5. Convection versus standard oven
A few years ago I received a blessing in disguise when lightening hit my neighbor's house and subsequently fried my stove. I ended up buying a Jenn-Air duel fuel (gas range, electric oven) double convection oven/range. I LOVE IT! Typical me did not read the manual before baking and absolutely overcooked my first dessert. Convection ovens require a different heat setting than traditional ovens, so make sure that you read your oven manual if you buy convection. On my oven, I've found that I have to lower the heat by about 20-25 degrees so that I don't scorch my food.

6. Tools of the trade
Make sure you pay attention to the types of tools you use when baking. For example, if you're making any kind of dough with yeast, you will want to use a dough hook. There is also a paddle attachment that comes with the Cuisinart for making different kinds of dough. Also, make sure you have a full set of measuring spoons and cups; spray them with nonstick spray before measuring sticky ingredients like honey or peanut butter. I like to keep a hand mixer handy for smaller jobs like making frosting, so that I don't have to use my big Cuisinart. A final tip is to invest in a silicone liner. This will come in so handy if you're making delicate cookies or candies and don't want them to stick to your pan.

Technique Tuesday: Macaroni and Cheese

2009-12-08T00:00:00.000-05:00

Perfect macaroni and cheese is one of those delicious, soul-warming dishes that just makes you happy all over. I make it often with barbecue or with burgers and switch around the cheeses to get some variety. I typically don't bake my macaroni and cheese (mostly because it's just a timesaver), but that is always a delicious option (and you can't beat the awesome crust on top). Just a few simple tips will help you make amazing, creamy mac and cheese in no time at all.
1. Make a roux
Cook equal parts flour and butter (I usually do 1 tbsp. butter to 1 tbsp. flour), stirring frequently before adding any liquids (about 1 minute). This will thicken your sauce without it tasting like raw flour.

2. Don't use low-fat or skim milk
I typically use heavy cream and a few splashes of 1 or 2% (if my sauce gets too thick). You'll have a runny, icky sauce if you forgo the fat.

3. Choose your cheese wisely
Some cheeses don't melt well. Make sure that you're choosing a cheese that melts smoothly. Some great choices are gruyere, swiss, cheddar or jack. Mix and match your cheeses for a really great macaroni and cheese. You can even try a more adventurous blend by adding a small amount of bleu or roquefort.

4. Season your sauce
You still need salt and pepper to balance your flavors. Make sure you are aware of the salt content of your cheese when salting your sauce. The saltier the cheese, the less salt you'll need.

5. Make it grown-up
I whisk in about a teaspoon of either whole grain or dijon mustard before adding the cheese. It gives it a delicious depth of flavor that will make you want seconds. You can also add some yummy fresh herbs like chives or basil to give it that extra 'wow' factor.

6. Reserve a little pasta water
Keep a few tablespoons of pasta water to thin out your sauce if it gets too thick. The starch in the pasta water will keep it from thinning too much.

7. Choose your pasta wisely
The best choice for a macaroni and cheese is a sturdy noodle that will hold the sauce well. My favorites are ditalini, macaroni, oriechiette (little shells) and fusili. Just make sure you're using a more substantial noodle than, say, a spaghetti noodle.

8. Make sure you bring your sauce up to a boil before adding your pasta
The rolling boil is what will cause the roux to effectively thicken the sauce. Turn it down to low after a minute or two and stir in your cheese and pasta.

Please check back for my macaroni and cheese recipe on Thursday!

Warm Bacon Spinach Salad

2009-12-03T00:00:00.000-05:00

We adore bacon in our house! I keep a package in the fridge and a package in the freezer and use it in so many different recipes. Typical dinners at our house include a mixed salad of baby greens with my standard balsamic vinaigrette (search sidebar for recipe). I wanted to switch things up a little bit one night when I was making barbecue, and I thought that a warm bacon spinach salad would be perfect. It's also a great lunch or dinner salad and pairs really well with a crusty baguette. Not only is this salad really tasty, but it's a surefire way to get your family to eat raw spinach and, yikes, enjoy it! Even if you're not a big fan of raw mushrooms, give this one a try. The mushrooms soak up the dressing and are so tasty. This vinaigrette is simple to prepare, and the salad sweet and tangy with the smokiness of the bacon perfectly contrasting with the freshness of the vegetables. This is one of my new favorites!
Serves 3-4

Ingredients:
4 strips of uncooked bacon
1/4 cup diced red pepper
1 package (5oz.) of washed baby spinach
2 tbsp. thinly sliced red onion
6 diced mushrooms

Dressing:
rendered fat from 4 strips of bacon
2 tbsp. cider vinegar
1 tbsp. sugar
salt
black pepper
a little splash of olive oil (opt.)

Assembly:
Arrange spinach and vegetables on salad plates. Cook bacon and reserve the fat. Crumble the bacon over the spinach and vegetables. Once the bacon fat has cooled a bit, whisk in cider vinegar, sugar, salt and pepper (and olive oil, if you choose). Taste it and adjust by adding more cider vinegar (if you like it tangier) or sugar (if you like it sweeter). Pour the warm dressing over the salad and allow it to wilt the spinach for a minute or two before serving.

Technique Tuesday: Frying Chicken

2009-12-01T00:00:00.000-05:00

Fried chicken is one of those super-comfort foods that can instantly make you feel warm and loved. I love making it on cold, rainy days alongside macaroni and cheese and mashed potatoes (hello carbs!). The crust on the chicken is crunchy and flavorful, and the chicken beneath is juicy and tender. Perfectly fried chicken is one of those great weapons to have in your cooking arsenal. It just takes an understanding of a few easy techniques and some patience. Before long, you will be a fried chicken pro!

1. Brine your chicken

This step will ensure that your chicken is tender and juicy instead of dry and tasteless. A few hours before you will cook it, let the chicken soak in a combination of water and kosher salt (2 cups water to 1/4 cup salt). Search "brining" in the sidebar for more information on this process.

2. Season your chicken

Season your chicken liberally with salt and pepper before dredging. Seasoning at each step of the cooking process will give you a flavorful bite every time.

3. Season your dredging flour and liquid

I use a three step dredging method. First, season all-purpose flour with salt, pepper and garlic powder. Next, whisk two eggs, a splash of milk and 2 tbsp. hot sauce in a separate bowl. Finally, make a third bowl with the same ingredients as the first (salt, pepper, garlic powder). Form an assembly line and dredge your chicken in each of the bowls before frying.

4. Properly dredge your chicken

Make sure that you are completely coating the chicken in each of the three dredging mixtures. This is what's going to get you that beautiful, golden brown crust.

5. Watch your temperature

Shoot for 350 degrees. Stick the tip of a wooden spoon in your oil to gauge the temperature. If bubbles form around the tip, you are ready to fry.

6. Select the right oil

I prefer to fry my chicken in vegetable oil. It imparts a nice flavor without the heaviness of other oils like peanut.

7. Don't overcrowd the frying pan

Make sure to space out your chicken in the frying pan. If you overcrowd the pan, you will lower the heat of the oil and cause the chicken to steam instead of fry.

7. Give it time

For the chicken to cook all the way through, you need to be patient. Typically it takes me about 20 minutes to completely fry a thick breast. The juices should run completely clear when your chicken is thoroughly cooked.

8. Let it rest

Like any other meat, fried chicken should rest for a few minutes so that all the juices don't run out onto the plate. Remove your chicken from the oil onto paper towels and give it a few minutes before serving.

Honey Dijon Grilled Chicken Wraps

2009-11-26T00:00:00.000-05:00

My husband is a huge fan of these chicken wraps which really surprised me at first because they are completely loaded with raw vegetables! This is one of my favorite things to make for a quick dinner~ it's got all sorts of crunchy, fresh vegetables, but it also has deliciously marinated chicken, pepper jack cheese and, of course, bacon! It's one of those great sandwiches that everyone will like, even if they swear up and down they don't like raw veggies. You can just go right ahead and forget that you're eating bacon, cheese and mayo (they're cancelled out by the veggies, of course). Because I'm posting this on Thanksgiving, I wanted to mention that you can easily swap out the chicken for turkey. You can also combine some cranberry sauce with mayonnaise instead of using the mayonnaise/dijon blend. YUM. Serves 2

Ingredients:

For the wrap:
2 large flour tortillas

4 strips of cooked bacon

2-4 sliced mushrooms

julienned red pepper

julienned red onion

a small handful of greens (I prefer spring mix)

sliced avocado

sliced pepperjack

For the mayonnaise: mix 3 tbsp. mayonnaise with 1 tbsp. djion mustard

For the chicken:
1 chicken breast

juice of 2 lemon

3 tbsp. honey

1 tbsp. dijon mustard

salt

black pepper

3 tbsp. vegetable oil

Assembly:

Grill the chicken for 5-6 minutes on each side over medium heat. Let the chicken rest for about 5-10 minutes then slice it on the bias. Using a spoon, smear the mayonnaise/dijon mixture on the tortilla then add a few slices of chicken and each of the vegetables. Be careful not to overfill the tortilla, otherwise you will have problems closing it, and it might rip. Wrap one side over, then wrap the bottom and roll the tortilla over (burrito-style). Slice in the center and serve.

Technique Tuesday: Paprika

2009-11-24T00:00:00.002-05:00

Everyone knows paprika as the red dust that always tops deviled eggs. Though I've actually never used it for that specific purpose, paprika is one of my very favorite spices to use. There are several different varieties of paprika that each lend a different, yet delicious, flavor to many dishes. Growing up, we used Hungarian paprika to top twice baked potatoes but that was about it. Nowadays, I keep sweet and smoked paprika handy next to my stove and add it to protein dishes as well as side dishes like grilled potatoes with aioli or combined with chili powder for a delicious kick to my breakfast potatoes (search both recipes in the sidebar). Paprika has the most beautiful, vibrant red color that just brings foods to life, both for your eyes and your palate. Below is a quick crash course in paprika that should help you feel very comfortable adding different varieties to your dishes in no time.

1. Where does paprika come from?
Paprika is made from red or chili peppers that are dried and crushed to form a powder.

2. What varieties of paprika are out there?
Even if I wanted to, I don't think I'd be able to accurately list all of the different types of paprika that are floating around there. The varities range from mild and sweet to smokey or fiery hot and come in all different shades of red. I find myself using sweet paprika most frequently, but I also really enjoy the depth of flavor that smoky paprika brings. Experiment with the different types, and you will surely find one that you can't live without!

3. What are the traditional uses for paprika?
Paprika is most commonly used in Hungarian cooking. Goulash, in particular, is made with paprika. Spanish and Mexican dishes often claim paprika as an ingredient as well.

4. What can I make using paprika?
I recommend sprinkling a bit on your eggs for some spice, or adding a smokier paprika to proteins like chicken or fish. My favorite pairing, as I mentioned before, is grilled potatoes with paprika (search sidebar for this recipe). You can even add a dash or two to potato salad to make it extra special.

Simply Sauteed Spinach

2009-11-19T00:00:00.000-05:00

My husband has never been a fan of spinach until I prepared it in my absolute favorite way for him as a side dish to accompany risotto. In my humble opinion, fresh spinach is the only way to go. Lightly sauteed with a quick dressing of lemon juice and oil, this recipe will convince even the most dedicated spinach-haters to eat every last bite! Just a word of advice before you read the recipe: use more spinach than you think you will need. It wilts into much smaller portions!

Serves 2

Ingredients:
4 large handfuls of fresh baby spinach (about 3 cups or so)
1 clove of garlic, minced
1 lemon wedge
Kosher salt
black pepper
1 tbsp. olive oil
1 small pinch of nutmeg (optional)

Assembly:
Saute garlic and spinach in olive oil over medium heat until spinach wilts (you will need to toss the mixture so that the garlic does not burn). Squeeze lemon wedge over spinach and add salt/pepper to taste. Add nutmeg and toss.

Alternative preparation:
If you're not really fond of a strong garlic flavor, you can slice the garlic and saute it, then remove it from the pan before adding the spinach. This way your spinach will have a wonderful hint of garlic without you biting into any small pieces.

Technique Tuesday: The Skinny on Lettuce!

2009-11-17T00:00:00.002-05:00

I am a huge fan of lettuce, and lately there are a million varieties to choose from in the grocery store. I use different types of lettuce for salads, to top my tacos and on all varieties of sandwiches. Below is a quick rundown of a few of my favorites. Hopefully it gives you a quick guideline of the best uses of each.
1. Iceberg
Iceberg is the lettuce that everyone has been eating their entire lives. It's crisp and refreshing and is my favorite choice for topping tacos or making the classic wedge salad. It has less nutritional value than other, darker varieties of lettuce but is a popular choice for salads and sandwich toppers.

2. Romaine
This lettuce is a delicious alternative to classic iceberg. It is great for daily dinner salads and is a staple of Caesar salad recipes. I really like using Romaine for fresh salads and to top sandwiches.

3. Bibb/Boston
Bibb/Boston lettuce is a softer variety of lettuce that is so yummy under chicken or tuna salads. When you order a lettuce wrap in a restaurant, you are most likely going to get Bibb/Boston lettuce leaves. The leaves of Bibb/Boston lettuce are pliable and are perfect for wraps and bunless burgers.

4. Endive
I love adding endive to salads or throwing it on the grill and dressing it with a simple vinaigrette. It's a robust lettuce that comes from the chicory family and is a popular staple of Italian cuisine.

5. Radicchio
Radicchio has that beautiful purple color that dresses up any salad. It is from the chicory family and has an almost peppery, bitter taste. Radicchio, like endive is delicious grilled. It is such a beautiful lettuce and is one of my favorites.

6. Arugula
This spicy Italian means "rocket" in Italian and imparts a delicious, peppery flavor. I love this lettuce on sandwiches and mixed in with other varieties for a salad dressed with a vinaigrette.

7. Mesclun

Mesclun is actually comprised of a variety of different young lettuce leaves. Traditionally it includes arugula, frisee, radicchio and other varieties of lettuce. It is hands-down my favorite dinner salad mix and can be found in most grocery stores washed and ready to eat.

Technique Tuesday: Perfect Pizza Dough

2009-11-10T00:00:00.000-05:00

Below is a picture of my homemade deep dish sausage and mushroom pizza. It is hands-down my husband's favorite meal, and it is really not all that difficult to make. Homemade pizza dough is easier than you think to make...it requires very few ingredients and only a few little techniques. You can use it for deep dish or thin crust, grilled pizza or individual pizzas. It is really versatile and delicious; you will impress your friends and family for sure! Just follow the quick tips below, and you will be making delicious pizza dough in no time at all.
1. Pick the right yeast
You will need active dry yeast for this recipe. You can usually buy it in packs of three. Store it in a cool dry place and be mindful of expiration dates.

2. Use the right flour
Bread flour is best for pizza dough because it has more gluten than all purpose. It also has small amounts of barley flour that helps activate the yeast. The result of using bread flour will be a chewier, more delicious pizza dough.

3. Be patient
The yeast has to do its job, so do let it rest for at least four hours before you roll it out. If you cut this process short, you will not end up with airy pizza dough.

4. Choose the right tools
When you are mixing your pizza dough, make sure to use a dough hook. I have a Cuisinart stand mixer that came with the dough hook attachment. You will end up with a sticky mess if you use the standard whisk-like stand mixer attachment.

5. Don't forget the cornmeal
Sprinkling cornmeal on the bottom of your pan will give you a delicious crispy crust. It will also give you the flavor of pizzaria pizza.

Your new favorite pizza dough recipe :)

Ingredients:
2 1/3 cups bread flour
1/2 tsp. active dry yeast
1/4 tsp. kosher salt
1 cup water
1 tbsp. olive oil
3 tbsp. corn meal

Assembly:
Combine water and yeast in your mixer. Let stand until the yeast dissolves. Add the remaining ingredients except for olive oil and corn meal. Mix on low using a dough hook until dough forms a ball. Raise speed to medium and mix for 2 minutes, until dough is elastic. Place dough in a bowl and coat with olive oil. Allow dough to rise at least 4 hours (I usually put mine uncovered in the oven). Sprinkle the bottom of your pan with corn meal and roll out dough. Place the dough in the pan and spread it out with your fingers. Add your toppings and sauce then bake!

My sauce recipe and pizza making hints are coming soon!

Mexican Chicken Soup

2009-11-05T00:00:00.000-05:00

Recently it's gotten quite a bit colder where I live, so I started craving soup. To satisfy my craving I improvised this quick and delicious spicy chicken soup. When I gave birth to my daughter, my neighbor was kind enough to bring me a soup that was very similar to this one, and it was exactly what I needed! So when I was thinking about what kind of soup to make, Mexican chicken soup came to mind. It's simple and inexpensive to make, and you can freeze or refrigerate any leftovers. Serve this with tortilla chips, cheese and sour cream, and it will be a hit in your house!

Ingredients:

1 boneless, skinless chicken breast

6 cups of chicken broth (low sodium)

1 can of Rotel (petite diced tomatoes with jalepenos or habaneros)

1 medium potato, diced

1 yellow onion, diced

2 minced cloves of garlic

2 tbsp. olive oil

1 tsp. cumin

1/2-1 tbsp. salt

black pepper

juice of 1 lime or lemon
1 cup frozen corn

Topping suggestions:

chopped cilantro

cheddar-jack cheese

sour cream

avocado

fried tortilla strips or chips

Assembly:

Heat oil in a large pot and saute onions and potatoes for about 3-5 minutes. Add garlic and stir 1 minute. Add chicken broth and Rotel and bring to a boil. Add chicken breast, reduce heat to medium and cook 15-20 minutes until chicken is cooked through. Remove chicken breast and cool. Shred chicken breast with forks and return to pot. Add lime juice, cumin, salt and pepper and stir. Simmer for 15 minutes. Add frozen corn and cook an additional 5-10 minutes. Spoon into bowls and top with any of the toppings suggested above.

Technique Tuesday: Honey, Honey

2009-11-03T00:00:00.000-05:00

Honey is one of my favorite secret weapons in the kitchen. I use it in everything from marinades to dressings and spreads. Honey has a deliciously sweet flavor profile that can add a wonderful element to so many different dishes. I buy mid-grade quality honey and keep it right next to my stove in a cabinet with spices and liquids I use often (like soy, garlic powder, salt and pepper). I love the squeeze bottle ~ it cuts way down on mess and allows you to portion out your honey without using a spoon. Below are a few little tips on how to make the most of your honey, followed by a quick and easy marinade that is great for pork and chicken.

1. Spray your utensils
If you're using a measuring cup or spoon with honey, make sure you spray the spoon or cup with nonstick spray before adding the honey. It will slide right off! This tip is great for peanut butter too.

2. Use honey instead of sugar in salad dressings
Honey not only has great flavor, but it is an amazing emulsifier. This just means that it will help your dressing come together into a more uniform consistency.

3. Honey is sweeter than sugar
I typically cut the amount of honey I use by 1/2 when substituting it for sugar. This will help ensure that whatever you are making doesn't end up cloyingly sweet.

4. Bake at a lower heat
If you decide to use honey instead of sugar when baking, lower the oven temperature by about 25 degrees so you don't burn your dinner or dessert!

5. Use in marinades and dressings to balance acidity
A squeeze of honey in a vinaigrette or marinade will cut down on the acidity from any vinegar or citrus you choose to use.

6. Try it with butter
Try mixing 2 tbsp. room temperature butter with 1 tsp. honey for a delicious spread for cornbread or rolls

Marinade:
Whisk together the juice of one lemon, 3 tbsp. vegetable oil, salt, pepper, 2 tbsp. dijon mustard and 2 tbsp. honey. Marinate up to 2 hours.

Bacon Cheddar Barbecue Burger

2009-10-29T00:00:00.001-04:00

This is my go-to burger for days when I think my husband and I need a pick me up. It's quick and easy and is sinfully delicious. This burger satisfies any beef craving and is a fun alternative to a plain cheeseburger. It's also very inexpensive to make, so it's great for casual entertaining. Enjoy!
Serves 4

Ingredients:
1 1/4 lb. ground chuck

3 tbsp. worchestershire sauce

black pepper

salt

marbled cheddar cheese (four slices)

4 slices cooked bacon

1/4 cup barbecue sauce

1/4 cup mayonnaise

4 kaiser rolls

sliced red onion

Mix chuck with worchestershire sauce and form four equal patties. Liberally sprinkle both sides of each patty with salt and pepper. Grill burgers 5-6 minutes over medium high heat on the first side then flip. Add cheddar and bacon then grill 2-3 minutes. While the cheddar is melting, place the sliced rolls on the grill for one minute then remove to a plate. Mix mayonnaise and barbecue sauce and spread on top of each roll. Top with a patty then add sliced red onion. Cover with top roll and serve. Use leftover mayo/bbq as a dipping sauce for fries.

Technique Tuesday: Perfectly Mashed Potatoes

2009-10-27T00:00:00.002-04:00

I make so many different varieties of mashed potatoes at my house ~ from mashed sweet potatoes with brown sugar and pecans to twice baked mashed potatoes with bacon and cheese. Mashed potatoes are a great cool weather side dish; they are hearty and delicious and make a great addition to steaks, BBQ or grilled pork/chicken. I really like eating mashed potatoes as leftovers too. Mashed potatoes are a super easy and affordable side dish, but there are a few simple tips that you should remember if you want to ensure that your mashed potatoes are always creamy and delicious!
1. Choosing the perfect potato

For amazing mashed potatoes, it's really important to choose the right type of potato. A potato with a higher starch content will give you wonderfully tasty mashed potatoes. Try yukon gold, fingerling or Idaho next time you're making mashed potatoes. Red potatoes are delicious, but I've found they are better suited to roasting than mashing. You can also mash sweet potatoes for a delicious fall side dish (these yummy potatoes are loaded with vitamins A and C).

2. Skins or no skins?

I prefer a more rustic mashed potato, so I typically leave the skins on during cooking and mashing. If you like super creamy, uniform mashed potatoes, I suggest peeling them before cooking and using a ricer to mash them.

3. Cooking your potatoes perfectly

Start with cold water. If you add potatoes to boiling water, you will be cooking the outside first. By the time the inside is done, the outer portion of the potato will be a gluey mess. For even cooking, add your potatoes and water, then bring them to a boil. Don't forget to generously salt the water after you've brought the pot to a boil.

4. Make good use of your hot pot

After you've drained your potatoes, return them to the pot you cooked them in. The heat from the pot will eliminate any remaining water on the potatoes, ensuring that your mashed potatoes stay light and fluffy.

5. Make sure your liquids are warm

The best mashed potatoes are made when you add warm (not boiling) milk, cream or stock to your potatoes along with melted butter or olive oil. This keeps the potatoes from cooling down while you are combining the ingredients.

6. Be creative with your additions

Potatoes are one of the best blank canvases you can find. There are a million different things you can add to mashed potatoes to make them extra special. Some of my favorites include roasted garlic, cream cheese, bacon, cheddar cheese, parm or romano cheese, green onions. For sweet potatoes, try a tart diced apple, brown sugar, pecans or mini-marshmallows.

7. Do not overmix!

I can't say this enough ~ overmixing your potatoes will work the glutens and give you a gluey, nasty mess. YUCK. For a more rustic mashed potato, use a fork or a potato masher. Mash them just enough to get all of the ingredients evenly combined. DO NOT use a food processor or hand mixer to mash your potatoes. If you really like super smooth potatoes, invest in a ricer (see tip 2).

Basic Mashed Potatoes:

2 medium potatoes, washed and chopped into 1/2 inch pieces

6 cups of water

1 tbsp. salt plus a pinch more to taste

1/4 cup heavy cream, warm

1/3 stick butter, melted

black pepper

1 green onion, diced

Bring potatoes and water to a boil. Add salt. Reduce heat to medium and cook until fork tender (about 20 minutes). Drain in a colander. Return the potatoes to the pot and add cream and butter. Add additional salt and pepper to taste. Use fork or masher and top with green onions.

Caramel Apple Pie

2009-10-22T00:00:00.002-04:00

Here is my caramel apple pie recipe as promised! Make sure to serve it warmed with vanilla ice cream. SOOOO GOOOOD!
Pie Crust:
Blend 2 1/2 cups flour with 14 tbsp. cold butter and 1/2 tsp. salt. Stream in 6-7 tbsp. cold water until dough just comes together. Separate into two equal sized balls and wrap in plastic. Refrigerate 30 minutes before rolling out on a floured surface (search "pie crust" in the sidebar for more detailed instructions).

Filling Ingredients:
7-8 Jonagold apples
2 tbsp. lemon juice
3 tbsp. heavy cream
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. vanilla
1/4 tsp. salt
1/4 cup flour
1/2 cup sugar
4 tbsp. butter
1/2 cup light brown sugar
1/2 cup toffee bits

Glaze Ingredients:
1/4 cup cinnamon sugar (1 tsp. cinnamon to 1/4 cup sugar)
2 egg whites, beaten

Assembly:
Core, peel and thinly slice apples. Toss them with lemon juice. Combine dry ingredients and toss with apples in a large bowl. In a large saute pan set to medium heat, melt butter and add apples. Stir in heavy cream and cook 6-8 minutes until apples soften. Allow apples to cool in the pan before turning mixture into your pie crust. Sprinkle toffee bits over top of apple mixture. Lie top crust over and crimp edges. Brush the pie with beaten egg whites and sprinkle with cinnamon sugar. Vent pie crust. Bake for 15 minutes at 425, then reduce heat to 350 for remaining 45 minutes.