Cooking to Please

Twice Baked Potatoes

2009-02-06T10:50:00.000-08:00

My dad loves making these potatoes and since family was coming over for the Superbowl he decided it would be the perfect side dish. These are awesome .. but be warned ... not very healthy. The salty potato skin is awesome. So scrub those potatoes clean and chow down on every last bit because these are sure to be a hit :)

4 large russet potatoes, cleaned

3 tablespoons butter

1/3 cup sour cream

6 pieces of bacon, cooked and chopped

1/2 cup shredded sharp cheddar

Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with the butter and sour cream. Season with salt and pepper to taste. Add bacon and cheese and combine. Season the skins with salt. Refill with potato mixture. Sprinkle extra cheese on top.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Meat Sauce

2009-02-04T09:27:00.001-08:00

I eat pasta regularly. It's quick, easy, and usually doesn't require a lot of ingredients. With that however, it gets boring, really boring. Pasta noodles with a jar of sauce gets really old after a while especially if its the same pasta and the rest of the pasta sauce from Costco that seems to have an endless supply inside. What better way to spice things up and have a quick weeknight meal like making a meat sauce to go over the pasta instead.

This was really simple and brought a whole new set of flavors. Next time I will add some veggies in to have a nice crunch and make it interesting :)

2/3 lb ground beef (or turkey or chicken)

1 jar tomato sauce

2 cloves garlic, chopped

1 1/2 tsp. each parsley, oregano

1/2 tsp kosher salt

1/2 tsp black pepper

3 tbsp. grated Parmesan cheese

1 bag pasta, cooked**

In a lightly oiled skillet, saute garlic about one minute. Add meat and cook until half-way done. Add spices, cheese, and tomato sauce. Simmer about 15 minutes. Pour over top of pasta and sprinkle cheese if desired.

** Gluten-free pasta is available from Trader Joes (its was I use for my mom)

New York Steak and a Cabarnet Balsamic Sauce

2009-02-02T07:54:00.000-08:00

New York Steak was the big sale item at the grocery store this week. Usually going for about $11.99 a pound or so here ... it was on sale for under $4 a pound ... geez what a steal. I looked around for a few different sauces to make with it and most were cream-based or super cheesy. I knew I'd be opening a bottle of wine for dinner and figured why not incorporate that into the meal. Really easy to make and adds a lot of flavor to the meat - you cannot go wrong with wine :)

2 New York Steaks (obviously you can substitute for another cut you like)

Kosher salt and Fresh black pepper

1/2 tablespoon garlic, minced

1/2 cup Cabernet Sauvignon

1/4 cup balsamic vinegar

1 tablespoons brown sugar

Season meat with kosher salt and fresh black pepper. Let sit while you begin to make the sauce.

In a lightly-oiled medium sauce pan over medium heat, add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to less than a 1/2 cup.

Grill steak according to your taste buds (rare to medium). I grilled mine about 4-5 minutes each side. Let rest about 5 minutes. Serve warm sauce over steaks.

Spinach Salad

2009-01-29T05:39:00.000-08:00

I didn't used to be very fond of spinach. I thought it tasted like what the leaves off of a bush in the backyard probably tasted like. If it was concealed in a sauce or chopped finely and added to a casserole I didn't care because I couldn't taste it. That has definitely changed ever since I tried out this salad. My aunt brought it over for a potluck football party that we had for the Rose Bowl and I have been making it myself ever since. Its really fresh and light and so versatile you can add any of your favorite salad toppings.

1 bag Fresh Baby Spinach

(they sell this at Trader Joe's for $1.99 pre-washed and ready to go)

1/4 cup pine nuts

1/3 cup feta cheese

1/3 cup dried cranberries

(I don't like fruit in my salad so I leave this out)

3 tbsp extra virgin olive oil

1 1/2 tbsp balsamic vinegar

1 tbsp dijon mustard

1/4 tsp kosher salt

1/4 tsp fresh black pepper

Mix the dressing ingredients together with a whisk and pour over the spinach leaves. Toss together until evenly coated and then add pine nuts, cheese, and cranberries and toss. Serve immediately.

Note: If bringing this to a party, potluck, lunch, etc. mix dressing and keep in a small bottle or tupperware container and the spinach, nuts, cheese, and dried cranberries in a separate bowl. Shake dressing right before tossing with salad ingredients.

White Tuscan Bean Soup

2009-01-28T08:39:00.000-08:00

My first Christmas gift was Giada's Kitchen cookbook -- the latest release in her cookbook series and after flipping through the soups this one definitely caught my eye. It is perfect with a grilled cheese sandwich or nice salad on a cool night especially if you are tired of the can soups that are too salty and have lots of preservatives. It requires very few ingredients and creates a nice creamy flavor after blending in the beans. Enjoy!

2 tbsp butter

2 shallots, chopped

1 sage leaf

2 (15 oz) cans cannelloni beans, drained and rinsed

3 1/2 cups chicken broth

4 cloves garlic, cut in 1/2

1/2 cup cream (I used 2%milk to make it a little healthier)

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Place a medium, heavy soup pot over medium heat. Add the butter and shallot. Cook until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes.

Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream (milk) and the salt and pepper. Keep warm, covered, over very low heat.

StrawBanana Smoothie

2009-01-26T12:09:00.001-08:00

I will start off by saying .... yuck what an unflattering picture .... however I promise once you taste it you won't care how it photographs because its super tasty.

Smoothies are really easy to make, you just have to prepare ahead of time. I think Trader Joe's is the best store to hit when buying smoothie ingredients. I buy the bags of frozen strawberries ($1.69), a can of the orange juice concentrate ($1.99), tub of yogurt ($2.69) and a bunch of bananas ($0.19 each). This easily makes about 4-6 servings all for around 6 bucks which is the price for one smoothie if you go out to grab one.

Using milk and yogurt (& no ice) gives a great creamy consistency and is the perfect snack or breakfast treat! Plus, if there are other fruits you would rather use or want to change it up a bit it's super simple and can easily be done.

2/3 cup yogurt

1 cup milk (if you want it thinner -- add more)

1 frozen banana, cut up

1 cup frozen strawberries

1 1/2 tbsp orange juice concentrate

Throw all ingredients into a blender and blend until smooth. This makes 2 servings unless you want a giant smoothie all to yourself.

Baked Bacon and Cheddar Omelet

2009-01-24T22:17:00.001-08:00

I love this recipe because its super simple and you can pretty much use any ingredients that you want. Leftover veggies from last night? Throw it in. Want a different combination of cheeses? Add as many different kinds as you want. Want to stay away from the meat? Just do eggs and veggies.

This is a perfect Saturday or Sunday breakfast or brunch recipe that does not require a lot of time spent in the kitchen and won't have you hovering over a hot stove for 30 minutes making pancakes.

2 tbsp olive oil

1/2 cup diced onion

6 pieces cooked bacon, chopped

8 eggs

1/4 cup milk

1 tsp kosher salt

1 tsp. black pepper

1 diced red bell pepper

1 1/2 cups of your favorite cheese (I used sharp cheddar)

1/4 cup chopped parsley

Preheat the oven to 400 degrees F. Spray an 8 by 8-inch baking dish with Pam.

Heat the oil in a skillet over medium heat. Add the onion and cook about 3 minutes. Set the pan aside to cool.

In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the bacon red bell pepper, 1 cup of cheese and parsley. Stir in the meat mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 25 to 30 minutes or until golden brown. Serve warm.

Adapted from an episode of Giada at Home

Chex Muddy Buddies (or Puppy Chow)

2009-01-22T08:39:00.001-08:00

My boyfriend asked me the other day why I haven't made puppy chow lately and I gave him this clueless look like what the heck is puppy chow? Opps... didn't realize that Puppy Chow and Chex Muddy Buddies are the same. No matter what its called though this snack is amazing and is a perfect little treat without having to break out the ice cream or cookies. I basically follow the recipe so I will post it below... if you want the exact one check out the Chex website.

9 cups Rice Chex

1 cup chocolate chips (I use milk chocolate)

1/2 cup creamy peanut butter (I use the one with less fat)

1/4 cup butter (I get away with only 2 tbsp.)

Powdered Sugar

1 tsp. vanilla

In a microwave-safe bowl, heat chips, peanut butter, and butter until smooth and creamy (I pop it in for 30-45 seconds, stir it, and then go in 10-15 second increments until its done). Stir in the vanilla.

In a large ziploc bag, pour in the rice chex. Add the chocolate mixture and zip bag closed. Toss the chex and chocolate around until evenly coated. Add powdered sugar, zip, and toss around until evenly coated. (I add the sugar in 1/2 cup increments until it gets to be sugary enough for me ... I'm not even sure exactly what measurement it is).

Spread evenly on a cookie sheet and cool. Store in an airtight container or clean ziplock.

Roman-Style Chicken

2009-01-21T08:10:00.000-08:00

Any new recipe I can use for chicken is always at the top of my "try-it" list. I have my classic "go-to" chicken recipes, but those get old after a while. Chicken is a staple on my shopping list -- its always in my fridge or freezer. And, because its pretty healthy (without the skin) and has some good protein and nutrients, its a great meat to have on hand since its so versatile.

This recipe also incorporates some vegetables into it. So make this with a nice salad or some pasta noodles on the side and you have a well-rounded nutritional meal!

4 skinless chicken breast halves, with ribs

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil

1 red bell pepper, sliced

1 yellow or green bell pepper, sliced

3 oz prosciutto, chopped

2 cloves garlic, chopped

15 oz can diced tomatoes (if you are not into chunks, you can use crushed)

1/2 cup white wine

1 tsp thyme

1 tsp oregano

1/2 cup chicken stock

2 tbsp capers

1/4 cup chopped fresh flat-leaf parsley leaves

In a heavy, large skillet, heat the olive oil over medium heat. When oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine,
and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil.

Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Add the capers and the parsley. Stir to combine and serve.

Original recipe from Giada de Laurentiis

Yogurt and Banana Spice Muffins

2009-01-12T13:19:00.000-08:00

Now that January has rolled around, its time for my boyfriend to get back to studying for the final level of his financial designation. Since he is so busy with work and studying we don't get to see each other regularly so I was searching around for a good snack to make him that will give him the energy that he needs to focus, along with something a little sweet as a treat for working so hard -- and I'll admit it, to have a little bit of me there too!

Needless to say, I have never been that great at making muffins with fruit in them. I have made gluten-free ones for my mom that contain blueberries, peanut butter or chocolate chips, but when using "gluten-free" flour its a whole different ballgame.

I found this under the 3-a-day Dairy articles on Picky Palate and with its nutritious ingredient list along with a little bit of a sweet treat (cake mix) I think this will be the perfect snack to give him.

You can find the recipe at this link.

Tex-Mex Pie

2009-01-09T21:10:00.000-08:00

I found pie crust in the fridge the other day while I was cleaning and saw that I only had two more weeks to use it before the expiration date so I browsed some other cooking blogs for inspiration on what to make.

I had some leftover chicken taco meat from the day before and I found a Ranchero Crostada on Picky Palate that also used pie crust and chicken. This is spin on the original recipe. It really is super easy and the perfect weeknight meal. Only takes a few minutes to prepare and then goes straight to the oven. Hope you enjoy!

1 ready-made pie crust

1 1/2 cups cooked chicken (can be shredded or chopped)

1 cup black bean and corn salsa (this is a frozen bag of vegetables - you can used canned also)

2 tbsp taco seasoning

juice of one lime

1/2 cup shredded cheese

kosher salt

In a bowl, mix together chicken, (thawed/drained) corn/black beans, lime juice and taco seasoning.

Roll out pie crust on a baking sheet lined with parchment paper (or silicone baking mat) and pour chicken mixture into the center. Spread evenly leaving a one-inch border around the outside. Fold up the pie crust to help keep the mixture inside and give it a nice border. Sprinkle cheese over the top and add a small pinch of kosher salt to the borders of the crust.

Bake in a 350F oven for about 30-35 minutes or until the crust is slightly browned and cheese is completely melted.

Serve warm with sour cream, avocado, and salsa on the side. Serves 2.

Beef Stew

2009-01-08T11:23:00.001-08:00

Let me just start of by saying, I love my love my slow cooker. It really is one of the greatest small kitchen appliances since you throw everything in and it does the rest of the work for you. One thing I do need to buy is a slow cooker recipe book so that I can get more ideas.

This is just a quick recipe I threw together since I knew I would be getting home later than usual one night. It was super quick and with some corn bread on the side its the perfect meal.

1 lb stew meat

2 cups carrots, chopped

1 1/2 cups onions, chopped

2 cups potatoes, chopped (you can leave the skin on or peel it off)

3 cups beef broth

1/2 cup red wine

2 tbsp. tomato paste

1 tsp. kosher salt

2 tsp. black pepper

1 tsp. thyme

2 bay leaves

In crock pot, place carrots, onions, potatoes, broth, wine, tomato paste, salt, pepper, thyme, and bay leaves. Mix together. Turn crockpot on low.

In a skillet with a little oil, cook meat for 1-2 minutes on each side. Add meat to crockpot.

Cook for 6-8 hours on low. For the last 30 minutes before serving, turn on high.

Creamy Corn Fettuccine with Grilled Shrimp

2009-01-06T08:53:00.000-08:00

I was flipping through the pages of "Cuisine at Home" magazine the other day and this recipe caught my eye. Although it said it was a "summer" recipe since it calls for fresh corn I decide to give it a shot using the frozen stuff instead. I added grilled shrimp to the top and made this a really light dish. So throw this dish together, grab a glass of wine, and relax pretending its Summer again!

12 oz fettuccine noodles

1/2 cup crushed tomatoes

8 oz corn

1/2 cup pasta water

1/4 cup milk

1/2 tsp salt

1/2 tsp pepper

1 clove garlic, chopped

1 tbsp olive oil

grilled shrimp

parmesan cheese

chopped parsley

Boil pasta according to package instructions. Drain, reserving 1/2 cup of pasta water. Set aside.

In a skillet over medium heat, add oil and garlic. Saute for a minute. Add corn, tomatoes, pasta water, milk, salt, and pepper. Heat for 2-3 minutes. Add in pasta noodles and cook for another 2-3 minutes or until pasta has absorbed some of the liquid.

Serve with grilled shrimp on top. Sprinkling over it cheese and parsley.

Happy New Year!

2009-01-05T11:42:00.000-08:00

Happy New Year to everyone!

As everyone is coming up with resolutions for the 2009 year, I have decided to post a few of my own.

1. As with probably 95% of the rest of the US -- I want to focus on eating healthier. Not so much cutting foods out of my diet as much as adding more good foods into it. My goal for the year is to eat more vegetables and whole-grains, as well as eating small snacks in the day so that I am not starving by the time lunch or dinner rolls around (i.e. feeling like I need to eat a cow by 5pm to fill me up).

2. Read a book every week or so. At my last count, I have about 20 unread books sitting on my shelf ... not because I never read but because I probably buy 2 or 3 new books for each one I finish reading. Part 2 of this resolution comes with no new book purchases until I am down to less than 10 unread books. Looks like no Borders or Barnes&Noble until March or April :(

3. Remember to take pictures of the foods I make so that I can post them on this blog! This past Fall I was super busy and not only was I not doing a lot of cooking, but I was also not taking pictures of the few things I did make.

4. Make at least one new recipe a week from the many cookbooks I received as Christmas presents. I will also do a few quick cookbook reviews on here and give some raves to my favorite chefs.

Along with many other "resolution-worthy" changes I should make, I have decided to keep my list to under 5 this year in the hope that I can actually accomplish these things through out 2009 -- post updates will follow with how I am coming along :)

Happy 2009!!

Black and White Cookies

2009-01-04T12:44:00.000-08:00

This was Day 11 of the Food Network Cookie recipes. I always see these cookies at bakeries and wanted to try making them. I never found a good recipe to use until now. These cookies look amazing and taste even better. I think of them more as a cross between a cookie and a cake since they have that lighter texture. No matter what the name though, you must try these!

The cookie:

1 tbsp dry yeast

1 cup milk

2 sticks butter, room temperature

1 3/4 cups sugar

1/2 tsp vanilla extract

1/4 tsp lemon extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1/2 tsp salt

Preheat oven to 375 degrees F.

Cream the butter and the sugar until light and fluffy. Slowly add and combine the yeast mixture, and the extracts.

In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually
add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture
homogenous.

Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart.
Bake until the edges begin to brown, 20 to 25 minutes.

Let cool to room temperature before decorating.

The Black and the White:

1 lb good dark chocolate, chopped

1 1/4 cups heavy cream

1 lb good white chocolate, chopped

1 1/4 cups heavy cream

Place chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots. Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth.

While the ganache is slightly warm, dip one half of the cookie in one of the chocolate mixtures and the other half in the other chocolate mixture. Place the cookies on wax paper and let cool until the chocolate cools. You will get a little messy, so I have to apologize for the yummy chocolate that ends up on your fingers :)

Original recipe courtesy of Food Network

Eclairs

2009-01-02T21:11:00.000-08:00

This has been one of the recipes at the top of my list to try -- definitely takes more work than a chocolate chip cookie -- and so I think that is why I have waited so long to try my hand at these. Wow they are tasty. I think they will become my new favorite go-to dessert recipe when I have a little extra time and I want to make it extra-special.

2 cups milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

1 cup milk
1 stick unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.

Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).

1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped

In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

Original recipe from FoodNetwork

Cream Puffs

2009-01-01T11:04:00.000-08:00

I went to a Christmas party a long time ago where the hostess made these from scratch. I always meant to ask her what recipe she used or if it was a long preparation time but never got around to it. So I was searching the web and came across a blog with "Cream Puffs" in the name and I thought well then.. they must be good. So thanks to Cream Puffs in Venice - this recipe is awesome!

3 cups milk
3 eggs
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tbsp. cornstarch
2 tbsp. butter
1 1/2 tsp. vanilla
2 cups whipping cream

In heavy saucepan, heat milk until steaming. In a mixing bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to saucepan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.

Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.

1 cup water
1/2 cup butter, cubed
1/4 tsp. salt
1 1/2 cups all-purpose flour
4 eggs

Line two baking sheets with parchment paper. In heavy saucepan, bring water, butter and salt to boil over high heat; immediately remove from heat. Add flour all at once; stir with wooden spoon until mixture comes away from side of pan in smooth ball. Cook over medium heat, stirring constantly, for 2 minutes. Transfer to bowl; stir for 30 seconds to cool slightly.

Using electric mixer, beat in 4 of the eggs, 1 at a time, beating well after each addition. Beat until shiny and pastry holds its shape when lifted. Using pastry bag fitted with 1/4-inch (5 mm) plain tip or with spoon, pipe pastry into 1 1/4-inch (3 cm) round by 3/4-inch (2 cm) high mounds on pans.

Bake in 400F oven for 15 minutes. Reduce heat to 375F, bake for 10 minutes or until golden. Transfer to rack; let cool. With wooden spoon handle, enlarge hole in each puff.

Spoon pastry cream into pastry bag fitted with 1/4-inch (5 mm) plain tip. Pipe into hole in each puff, squeezing bag gently until puff is filled with cream. Place on waxed paper-lined baking sheet. (Puffs can be lightly covered with plastic wrap and refrigerated for up to 1 hour.)

M&M Peanut Butter Cookie Cups

2008-12-28T13:02:00.000-08:00

I am always looking for cute new ways to make cookies that aren't just the classic flat circle. These are so adorable and perfectly bite-sized. The original recipe comes from Picky Palate but I changed a couple things to make it easier and so that I could just use ingredients already in the pantry.

1 cup peanut butter

2/3 cup sugar

1 egg

1 cup chocolate chips

3 tbsp heavy cream

1/4 cup mini M&M's

Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 15-18 minutes. Remove and set aside to cool for 10 minutes.

Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top and sprinkle with mini M&M's.

Chocolate Peanut Butter Bark

2008-12-27T21:29:00.000-08:00

This is probably the easiest dessert recipe ever. Only three ingredients and it only takes 5 minutes to prepare. Every time I make this it disappears in a day, so double or triple the recipe so you can keep some for yourself and share the rest with friends.

16 oz semi-sweet chocolate chips

1/2 cup peanut butter

6 oz white chocolate chips

In a microwave-safe bowl, heat chocolate chips and peanut butter in the microwave for about 1 -2 minutes or until smooth. Make sure to take out bowl carefully and stir every 20-30 seconds.

In a pan lined with parchment or wax paper, spread out a thin even coat of the heated chocolate mixture.

In another microwave-safe bowl, heat white chocolate in the microwave the same way as the above mixture. Drizzle the white chocolate over the peanut butter/chocolate mixture.

Place into the refrigerator for at least 2 hours or until chocolate has completely cooled. Break into pieces and store in a ziploc bag.

Oatmeal Chocolate Chip Cookie Bars

2008-12-26T12:10:00.000-08:00

This is a perfect little snack time treat. If you want to make it a little healthier, leave out the chocolate chips and cut back on the sugar and just have them be oatmeal cookie bars -- sweeter than a granola bar, but not quite as unhealthy as a regular cookie.

This classic oatmeal and chocolate chip recipe is perfect for the holidays or any time of the year and will go great in your treat bags!

2 1/4 cups rolled oats

1 1/4 cup flour

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

4 tbsp cold butter, cut into pieces

2/3 cup sugar

2/3 cup light brown sugar

1 egg

1 egg white

1 tbsp vanilla

1 cup chocolate chips

Preheat to 325°F. Line baking pan with parchment paper.

Whisk oats, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat butter and sugars until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips.

Spread out dough into the pan to make an even layer.

Bake for 30-35 minutes or until the top of the bars are lightly golden brown. Let cool. Cut bars into squares and store in an airtight container.

Snickerdoodles

2008-12-25T21:16:00.000-08:00

This is one of my Dad's favorites -- I make a plate and its usually gone in a day. These cookies are nice and soft on the inside and sugary and slightly crisp around the edges. Although you have to roll up your sleeves and get your hands a little dirty, they are definitely worth it!

1 stick butter, softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

2 3/4 cups flour

1/2 tsp baking soda

1 tsp Cream of Tartar

1/4 tsp salt

4 tbsp sugar

3 tsp cinnamon

Preheat the oven to 400F.

In a mixer, cream butter and sugar together until well-combined. Add eggs and vanilla. Slowly add in flour, baking soda, salt, and Cream of Tartar. Mix until just combined.

In a small bowl, mix together the sugar and cinnamon.

Roll dough into small balls about the size of a ping-pong ball and then lightly press them to be in the shape of a thick, flat disc. Cover both sides with the cinnamon sugar mixture and place onto a cookie sheet about 2 inches apart from each other. Repeat with the rest of the dough.

Bake in the oven for 8-10 minutes or until barely golden-brown. Let cool for about 3-5 minutes and then remove from cookie sheet and place on cooling rack. Store in an airtight container after completely cooled.

Makes 2 dozen large cookies.

Original recipe from Pillsbury.

Coconut Macaroons

2008-12-23T09:59:00.000-08:00

Every year I am dying for some new cookie recipes to add to my Christmas cookie list and so I am part of the Food Network 12 Days of Cookies recipe special. Basically every day for 12 days beginning December 1 they email you a cookie recipe from one of their chefs.

This was Day 1 and I thought it was perfect because NO FLOUR! And although I am usually not a huge coconut fan, in dessert I always make an exception.

15 oz shredded coconut

2 oz sweetened condensed milk

pinch kosher salt

1 tsp. vanilla

4 egg whites

5 oz sugar

12 oz chocolate chips

1 oz shortening

Preheat oven to 325F.

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture. (I added mini chocolate chips to the top too!)

Recipe courtesy of Alton Brown

Oreo Fudge Bars

2008-12-22T18:19:00.000-08:00

I often frequent the blog of the Baking Blonde and she always posts such yummy looking desserts. I thought this was the perfect cookie inside a "cookie" type dessert for the holidays. The great part is you can make these a day or two in advance as long as you wrap them up well and then you have one more recipe checked off your list!

16oz. package of Oreo cookies

1 stick butter, melted

1/4 tsp salt

14 oz sweetened condensed milk

1 tsp vanilla

3/4 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup mini chocolate chips

Preheat oven to 325F. Line a 9×13 pan with foil and lightly spray with PAM. Set aside 6 Oreo cookies for the toppings.

In a small food processor, grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine. Melt butter and gently stir together with the cookie crumb mixutre. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.

Over a double boiler or in the microwave, melt 3/4 cup semi-sweet and 1/2 cup milk chocoalte chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the prepared cookie crust. Sprinkle the mini chocolate chips and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping.

Bake for 20-22 minutes oven. Allow to cool on counter for 1 hour. Chill in fridge until completely cold and set before cutting into bars.

Christmas Treat Platters

2008-12-17T11:31:00.001-08:00

Every single year I want to put together treat plates that have lots of different cookies, bars, treats, and snacks to give out to family and friends and every single year I get so busy and so I usually make two different cookies and call it a day. This year I am going to try to make a lot of different recipes ... some new and some that I can recite off the top of my head.

These recipes will be coming in the next week or so as my I bake my heart away ...

Coconut Macaroons

Classic Sugar Cookies

Chocolate Peanut Butter Bark

Eclairs and Cream Puffs

Snickerdoodles

M&M Peanut Butter Cookie Cups

Oatmeal Chocolate Chip Cookie Bars

Black and White Cookies

.... and maybe a few surprises too .....

I hope you all enjoy and have a wonderful holiday!

No TWD this week :(

2008-09-16T10:16:00.001-07:00

So despite my planning ahead and gathering up all the ingredients and trying to fit in a baking day this weekend I just didn't have the time. I will try this recipe out in the future though -- possibly on Saturday and then I can have a Weekend with Dorie. I checked out some other blogs though and they look great! I will have to squeeze it into my schedule even if that means 2am. See you all soon!

Garlic Shrimp with Citrus Lime Dipping Sauce

2008-09-08T21:45:00.000-07:00

I am pretty much crazy about shrimp. It’s one of my favorite foods yet it’s rare that I make it (I think I assume I will have to do much more work to make it a solid meal). After making this dish though I think I will put it on the menu much more often. I originally made this recipe as an appetizer, but it definitely could easily be paired with rice and a vegetable or even added to the top of a salad and there you have it -- a main course.

Shrimp:

½ lb. shrimp, peeled and deveined

1 clove of garlic, minced

Small handful of cilantro, chopped

Salt and black pepper

Cayenne pepper to taste (I just sprinkle a little on the shrimp to give it some heat)

Sauce:

½ cup orange juice

1 tbsp lemon juice

1 tbsp lime juice

1 tbsp corn starch mixed with ¼ cup chicken broth

In a skillet, heat a couple tablespoons of oil on medium heat. Add garlic and sauté for about 30 seconds (you don’t want to burn the garlic). Add shrimp (seasoned with salt and peppers) and cilantro and cook until shrimp is pink. Remove from heat and set aside.

In a small saucepan, heat remaining ingredients on medium heat until just boiling. Lower heat and simmer about 5 minutes. This allows the sauce to thicken a bit. Serve in a dish beside shrimp.

Note: If you want to make this recipe as a main dish you will need to at least double it. You can also modify the sauce into more of a dressing if you add olive oil and leave out the cornstarch.

Adapted from a recipe by Robin Miller

Chocolate Chip Cookies

2008-09-07T00:05:00.001-07:00

These cookies are great classic chocolate chip cookies. I saw it on the Food Network show "Good Eats" with Alton Brown. This was my favorite of his cookie recipes because it makes the cookies puffy, fat, and chewy ones instead of the thin, crispy type.

1 cup shortening

1 cup brown sugar

¾ cup white sugar

2 eggs

1 ½ tsp. vanilla

2 ¼ cups cake flour

1 tsp. coarse salt

1 ½ tsp. baking powder

2 cups chocolate chips

Cream together shortening and both sugars until light and fluffy. Add eggs one at a time until well-mixed. Add vanilla. Sift together flour, baking powder and salt. Add dry ingredients slowly to creamed mixture. After ingredients are fully combined, stir in chocolate chips.

Refrigerate cookie dough for at least an hour. Drop a heaping tablespoon of dough onto a parchment-lined cookie sheet.

Bake at 375ºF for 8 to 10 minutes or until lightly brown around the edges. Cool completely before storing in a sealed container.

Recipe can be modified for white chocolate or peanut butter chips or whatever else your taste buds desire.

Note: I sometimes make a double batch of this and keep the extra dough in a sealed container in the fridge for an extra couple days so that you can just scoop it onto the baking sheet and cook when friends or family visit.

Lasagna

2008-09-06T23:33:00.000-07:00

I had this idea from when I was younger and we used to buy the frozen lasagna from the grocery store and pop it in the oven. I love having meals during the week that don't require a whole lot of prep time so that I have the freedom to get other things done after work. This allows for just that. This recipe can also be modified to make in a large baking pan and then baked right away.

Lasagna noodles

Tomato sauce (homemade or store-bought)

Mozzarella cheese

2 cups ricotta cheese

2 tsp oregano

2 tsp parsley

1 tsp coarse salt

1 tsp black pepper

1 egg yolk

1/4 cup parmesan cheese

Mix the ricotta cheese and other ingredients together into a bowl. Set aside.

Boil lasagna noodles for about 8-10 minutes to get them soft. In foil loaf pans, spread a thin layer of sauce and lay noodles on top.

Spread a layer of ricotta mixture evenly and layer next set of noodles. Spread a thin layer of sauce and mozzarella cheese. Repeat, ending with sauce and mozzarella. Place foil over pans and place into freezer.

When ready to cook, remove from freezer and let sit about an hour. Bake at 350F for 1 hour. Remove foil and continue to cook until cheese is bubbly.

TWD: Chunky Peanut Butter and Oatmeal Chocolate Chipsters

2008-09-02T06:46:00.000-07:00

These were a hit with everybody at a Labor Day picnic that I attended this past weekend. A lot of people asked for the recipe and said that they could taste all the major ingredients (oatmeal, chocolate, and peanut butter). I added a little more peanut butter than the recipe called for since a lot of people said that the peanut flavor didn't come through as much as they liked.

Definitely a recipe that will be made again soon! Great choice by Stefany from Proceed with Caution

Cake Decorating

2008-09-01T19:53:00.000-07:00

This is a rave for the cake decorating classes by Wilton. I thought the class was well worth the money I paid. I took it at one of the local craft stores and they were having a "sale" on the first level for $21 (plus supplies) for all four sessions (two hours each). I definitely learned a lot of simple techniques for making my cakes and cupcakes look great. I would recommend level I for anyone interested in baking! I am trying to take the next level this month!

Guacamole

2008-08-27T08:56:00.001-07:00

I love avocado. period. It is one thing that I could have on just about any type of dish. This recipe is easy ... mash the avocado, add the rest of the ingredients and serve with chips. It's the perfect afternoon snack.

3 ripe avocados

1 lime, juiced

1/2 of an onion, chopped

1 tomato, chopped

1/2 clove of garlic, minced

1 jalapeno, chopped (no seeds)

1/4 cup fresh cilantro, finely chopped

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Lightly mash the avocados using a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, add additional seasoning of salt and pepper to taste.

Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown. Refrigerate for at least 1 hour before serving.

Meatballs

2008-08-27T08:49:00.000-07:00

I think these are a great mid-week meal because you can do so much with them and they don't require a lot of constant attention. The other night I decided to make them into sandwiches with cheese melted over the top on a toasted bun. If you aren't into the sandwiches, you could also just throw them on top of some pasta or even eat them plain with a side dish or salad. Everyone makes their meatballs different and I probably make them slightly different each time, but here is the general recipe +/- a few pinches.

1 lb ground beef (I use extra lean)

2 cloves garlic, minced

1 egg

1 tsp salt

1 tsp black pepper

1 tsp cayenne pepper (I like a little zip in my meatballs)

1 1/2 tsp oregano

1 tsp parsley

1 tbsp ketchup

1 tbsp dijon mustard

Simmer a pot of your favorite or homemade tomato sauce with a lid on top (keeps it from getting everywhere).

Mix all above ingredients (except the meat) together in a large bowl until seasonings have blended together. Add meat in and mix well. (I usually just get my hands right in there). Roll meat into balls about the size of a ping pong or golf ball and carefully place them into the simmering sauce. Cover pot again with a lid and let simmer about 25 to 30 minutes.

If you want to make these as sandwiches, I lightly toast the bun then add the meatballs and some cheese and put in back in the oven for a minute or so to melt the cheese and get it nice and bubbly.

Note: If you want this meal to be gluten-free, just serve them on gluten-free bread or pasta, or have it in a bowl with sauce.

TWD: Chocolate-Banded Ice Cream Torte

2008-08-26T10:14:00.000-07:00

This is the perfect week to make this recipe since this is a birthday month for so many of my family and friends. This is my first post for Tuesday's with Dorie, I just received the cookbook in the mail last Friday and I don't think I put it down once this weekend. This is also the perfect one to start with because my mom can eat it too (she must eat gluten-free)! Thanks to Amy at Food, Family, and Fun for a great recipe choice!

For the ice cream layers in the torte I chose to go with Dorie's "playing around" options and chose a vanilla ice cream filled with fudge chunks and mini peanut butter cups because I figure if its going to be decadent I might as well go with chocolate all the way. Plus this needs to feed at least 10 people, so I figure they will be small slices anyway.

I promise to post the final picture all frozen and ready to be eaten later on this week when the celebrations begin. But for now, please settle on the layering process photos and pray that I can get the torte out of the pan in one piece :)

Cream Cheese Frosting

2008-08-25T22:29:00.000-07:00

My cousin loves red velvet cupcakes with cream cheese frosting. Since I didn't have a whole lot of time on my hands to make her that favorite dessert of hers for her birthday I opted for a boxed red velvet cake mix even though I have a recipe that I have made before. I figured that since I was taking the easy way out with the cake mix I should make the frosting from scratch. It was super easy ... I only use 4 ingredients and if you have a mixer it comes together in a flash.

1 stick butter, softened

8 oz. package of cream cheese, softened

1 1/4 lb. powdered sugar

1 tsp. vanilla

After combining all the ingredients and letting it mix for a few minutes to incorporate and become light and fluffy, I put some plastic wrap over it and threw it in the fridge for 20 minutes to chill it a bit since I was going to be using this striping technique I learned to color the frosting.

I used a piping bag with the 1M tip and red, blue, and yellow food coloring gels from Wilton to create the striping.

I think she really ended up liking them and I think I will make them this Halloween with some orange food coloring and chocolate cupcakes (hopefully from scratch)!

Pad Thai

2008-08-22T07:44:00.001-07:00

I love making pasta-like dishes that my mom can eat with the rest of the family. This dish is light and satisfies your thai-food craving without a lot of oil and batter and can be served as a side dish or main course. (I wish I got another picture but by the time I checked my camera it was all gone)

8 oz rice noodles

1/4 cup chicken broth

2 tbsp rice wine vinegar

2 tbsp sugar

1/4 lb shrimp

1/2 lb chicken, sliced thin

1/4 tsp cayenne

3 tbsp peanut oil

2 tbsp minced garlic

2 large eggs

1 cup bean sprouts

1 cup green onions, chopped

1/4 cup chunky peanut butter

1/8 cup minced fresh cilantro

1 tbsp fresh lime juice

In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain. In a small bowl, combine the chicken stock, vinegar, peanut butter and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp and chicken with cayenne.

In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the shrimp and chicken and cook until just cooked through. Transfer to a plate and cover to keep warm. Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, sauce mixture, and noodles, and cook, stirring, until warmed through.

Add the shrimp and chicken and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.

Breakfast for Dinner

2008-08-21T20:56:00.000-07:00

I used to love having breakfast for dinner when I was younger and I thought this would be the perfect night to curl up on the couch, watch the Olympics, and relax with a plate of warm pancakes. I love putting chocolate chips in my pancakes - I think I learned about this from a friend when I was camping in Elementary school and I have rarely eaten a pancake without them since. I also have some leftover blueberries from the muffins I recently made so I had to make some pancakes with those in there too. If you are not a fan of chocolate chips or blueberries, add your own favorite or just have the classic pancakes with maple syrup.

1 1/4 cups flour

2 tbsp sugar

4 tsp baking powder

1/2 tsp salt

1/8 tsp freshly ground nutmeg

2 eggs

1 cup milk

1/2 tsp vanilla

4 tbsp butter

In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well. In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended.

Heat a skillet on medium heat, ladle batter onto the skillet. If adding in blueberries, chocolate chips, or any other topping -- sprinkle on to batter and quickly pour a small amount of additional batter right over it to slightly cover topping. This helps keeps the toppings from burning.

Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip and cook for an additional minute or so. Remove from heat and continue with the rest of the batter.

Brownies

2008-08-19T10:10:00.000-07:00

These are simple and go with just about everything. You can eat them plain, serve with ice cream, or glaze with icing -- anyway you slice it they are a perfect little treat. I also like it because its a smaller recipe so you don't end up with 2 dozen brownies and feel bad if you can't finish them all before they go bad. I add chocolate chips to give it that little extra chocolatety-ness but if you want to leave them out or substitute nuts or other chips they will turn out just as great.

1/2 cup butter

2 oz unsweetened chocolate

1 cup sugar

2 large eggs

1/2 tsp vanilla extract

1/3 cup flour

1/2 cup chocolate chips

Preheat oven to 350 degrees F.

Melt the butter and chocolate together in a medium pan over very low heat. Add sugar, eggs and vanilla. Mix well. Stir in the flour. Add chocolate chips. Pour into a greased 8-inch square pan.

Bake about 30-35 minutes or until a toothpick comes out clean. Cool before cutting.

Tasting Session

2008-08-18T08:35:00.001-07:00

Thus far, all posts I have made here have been about recipes that I have actually prepared and cooked myself. This is going to be the exception, well the first anyway. Since this is a blog about cooking to please, I thought it was fitting to include a post about cooking that pleased my palate.

My best friend works at a steak and seafood restaurant in Southern California and she invited me to a dinner that she won from a raffle among her fellow employees. She told me the chefs were going to make a few dishes and pair it with wine and we could hang out and chat, etc. I of course jumped at the chance – I love food, especially new ones I have never had and I love wine.

Nothing could have prepared me for that evening. It was seven courses! Everything ranging from chicken and waffles to a filet with fresh pasta and 99% pure cocoa for dessert (boy was that rich). I am not even going to try to describe each dish because I would screw it up and because I don’t have a single one of the recipes – instead I have included photos and hopefully in the future I will try to create some of these amazing dishes myself and include the wine of course!

Creme Brulee

2008-08-15T09:38:00.001-07:00

For my mom’s birthday I wanted to make her a dessert that would be tasty but not super filling since we were dining out and would already be full. Instead of just ice cream I wanted to give her something she never gets to have and that’s when I thought of Crème Brulee!

2 cups heavy cream

1 cup sugar

Pinch of Salt

1 ½ tsp vanilla

6 egg yolks

Granulated Brown Sugar

In a saucepan, heat 1 cup of cream, sugar, and salt until almost boiling. Remove from heat and add vanilla. Let sit for 15 minutes to allow flavors to meld.

In a separate bowl, whisk together remaining cream, vanilla, and egg yolks. Add to heated cream and sugar mixture. Pour through strainer to ensure a smooth mixture is poured into the cups.

Pour cream mixture into creme brulee dishes that are set in a towel-lined pan. This will keep dishes from moving around. Carefully pour hot water around the dishes. Do not drop water into cream mixture.

Bake in a 350F oven for about 30 minutes or until custard has just set. (Baking time depends on the depth of dishes).

Carefully remove dishes from pan and place on a wire rack. When cooled, place into the refrigerator for at least 4 hours. Remove and sprinkle sugar across top of each dish and using a torch heat sugar until golden brown. Place back in refrigerator for an additional 30-45 minutes to chill. Serve.

Gluten-Free Blueberry Muffins

2008-08-14T07:42:00.000-07:00

These are actually really moist muffins and would taste great with blueberries (above) or you could even try chocolate chips. Since the berries are the last thing you add, you can even split the batter in half after its made and add different ingredients and then bake them all at once. These light and fluffy muffins are a great treat for any gluten-free eater or anyone for that matter!

1 1/8 cups Gluten Free Baking Flour *

1/2 tsp mixed spice

2 1/2 tsp baking powder

4 tbsp butter

1/4 cup brown sugar

2 eggs

1/2 cup milk

1/2 cup blueberries

Melt butter. Beat in sugar, eggs and milk. Add flour, spice, baking powder and blueberries, then mix to combine.

Line muffin tins with paper cups and fill 3/4 full.

Bake at 350F for about 18-20 minutes.

* I buy the Bob's Red Mill baking flour because it already has all the different gluten-free flours you need mixed together.

Shredded Chicken Tacos

2008-08-13T07:54:00.000-07:00

This recipe is super quick. You can even shred the chicken the night before and then all you have to do for dinner is heat with the seasoning and serve. A perfect weekday meal and you only have 2 pots to clean!

1 1/2 lbs shredded chicken breast

Hard shell corn tortillas

2 tbsp. olive oil

2 cloves garlic, minced

2 tbsp sweet paprika

2 tbsp smoked paprika

2 tbsp cumin

2 tbsp dried oregano

1 cup chicken broth or water

Salt and freshly ground black pepper

To shred chicken:
I boil the entire chicken breast in water until its almost cooked through and then using two forks I pull the chicken breast apart into small pieces.

In a large skillet, heat oil on medium-high heat. Add garlic and saute for a minute or two. Add seasonings, chicken broth (or water), and shredded chicken.

Cook for 5-10 minutes or until completely heated through and flavors have had a chance to come together and the sauce has thickened a little. Serve in taco shells with your favorite taco toppings.

Chocolate Peanut Squares

2008-08-12T08:10:00.000-07:00

Over fifteen years ago my mom found this recipe in a magazine and decided to make it. Ever since my dad had taken that first bite its been one of his favorite desserts. Over the years my mom and I have made them for special occasions and shared the dessert with friends and family. Needless to say, after years of having ingredients spilled, accidently tearing it in half and then re-taping it, and it getting tossed around with hundred of other recipe cut-outs, we lost half of the ingredient list. So the original Kraft recipe is now just from memory and whether or not these are the exact measurements, you will still fall in love after just one bite.

2 sticks margarine

8 oz. Baker’s SemiSweet Chocolate Squares

1 ½ cups graham cracker crumbs

½ cup coconut

½ cup crushed peanuts

2 – 8 oz. packages of cream cheese

1 cup sugar

1 tsp. vanilla

Place 3/4 cup (1 1/2 sticks) of margarine and 2 oz. of chocolate in a microwave-safe bowl and heat on medium-high about 2 minutes or until melted. Stir until smooth.

In a mixing bowl, combine crumbs, peanuts, and coconut. Add melted chocolate mixture and stir until well mixed. Press evenly into the bottom of a 13" x 9" pan (I line it with parchment paper -- makes clean-up a breeze). Chill for 30 minutes.

In a clean bowl, beat together sugar, cream cheese, and vanilla. Spread cream cheese mixture evenly over crust layer. Chill another 30 minutes.

In a microwave-safe bowl, heat remaining chocolate and butter on medium-high about 2 1/2 minutes or until melted. Stir until smooth. Pour melted chocolate over cream cheese layer. Chill at least one hour or until chocolate has hardened. Cut into squares and serve. Keep refrigerated.

Orange Chicken

2008-08-11T07:41:00.000-07:00

My dad subscribes to Cooks Magazine and I now know why he loves it so much. Often I get cookbooks that have a lot of great recipes, but also some things that I may only try once or sometimes not even at all. Cooks recipes are amazing. I'm not going to lie -- this isn't something you would normally make during the week unless you do have sometime on your hands mostly just because of the total time from start to finish and the fact that your kitchen is basically a disaster zone (or at least mine was) when you are finally finished. But in spite of all that, I love this recipe and even more because it is naturally Gluten-Free!

Marinade and Sauce

3/4 cup chicken broth

3/4 cup fresh squeezed orange juice

1 1/2 tsp. orange zest

8 strips of orange rind

1/2 cup dark brown sugar

1/4 cup soy sauce *

6 tbsp. apple cider vinegar

1 tbsp. fresh grated ginger

3 cloves garlic, minced

1/4 tsp. cayenne pepper
1 tbsp plus 2 tsp cornstarch

2 tbsp cold water

Batter

3 eggs whites, beaten

1 cup cornstarch

1/2 tsp. baking soda

1/2 tsp. cayenne pepper

1 1/2 lbs. chicken, cut into bit-size pieces

Oil for cooking

For the marinade, mix together the first set of ingredients (everything but the cornstarch and water) in saucepan on low heat until a lot of the sugar has dissolved. Allow to cool. Cut chicken into chunks and place in a large ziplock bag. Pour about 3/4 cup of the marinade over the chicken and seal back, removing most of the air. Place into the fridge for 30-60 minutes.

In a small bowl, mix cornstarch and water. Heat the remaining sauce on medium heat until it begins to boil. Turn heat to a simmer and slowly whisk in the cornstarch/water mixture. Simmer for a few minutes or until sauce begins to slightly thicken. Remove from heat.

Heat oil in a deep skillet to 350F. Oil should be about 1 inch deep.

In two shallow bowls, place beatens egg whites in one and the cornstarch, baking soda, and cayenne pepper in the other. Drain marinade from chicken and slightly pat dry (this allows the batter to stick better). Dredge chicken in egg whites and then cornstarch. I then place them on a wire rack to get any excess cornstarch off before cooking.

Gently place chicken pieces into oil. Because the oil is so hot, caution must be taken around the stove because oil sputters can easily burn your skin. Cook for about 5 minutes, turning half way through. Drain chicken on paper towel when removed from oil to soak any excess.

Reheat sauce on a simmer about 5 minutes. In a clean bowl, toss sauce and chicken together. Serve immediately.

* Most soy sauce at the grocery store contains wheat as an ingredient. However, "Chun King" or the Gluten-Free soy sauce at P.F. Changs restaurant contains no wheat.

Original recipe courtesy of Cooks!

Swedish Pancakes

2008-08-08T14:49:00.000-07:00

I am not a huge breakfast person at the crack of dawn when I get up in the morning. The thought of eating massive amounts of food when my stomach is also just waking up is just not very appealing. To me, breakfast before work is a granola bar or quick bowl of cereal prior to running out the door to make it in on time. But on the weekends, when I have ability to sleep in and take my time this recipe really hits the spot.

Growing up I would help my mom make breakfast-in-bed for my dad on special occassions. My dad really loved pancakes and since I was too young to use the stove, my mom would let me measure out and mix the ingredients for the batter. One thing that always stuck in my mind was that dad liked his pancakes thin ... really thin.

So when I found this recipe for swedish panacakes he was my first thought. No longer would I just water down the batter to make it thin, the recipe did that for me. Needless to say I'll probably be over making my dad pancakes whenever he wants.

4 eggs

4 cups milk

2 1/2 cups flour

1/2 cup sugar

1/4 teaspoon salt

1/2 cup melted butter

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter, cinnamon and nutmeg. Cover the batter and refrigerate overnight or up to 2 days.

Heat griddle and pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. Cook about 20 seconds, flip, and cook another 20 seconds until done.

Top with your favorite pancake condiments. Serve immediately.

Original recipe courtesy of FoodNetwork

Roasted Garlic Mashed Potatoes

2008-08-07T14:00:00.000-07:00

I have tasted garlic mashed potatoes at quite a few places and often they are just too garlicy. Many people may think differently, but I don't really like when my side dish completely over-powers everything else on my plate. So this is my roasted garlic mashed potato recipe. Its much more mild on the garlic flavor...don't get me wrong you can still taste it, its just nothing going to leave that after-taste in your mouth til next Tuesday.

2 1/2 lbs. russet potatoes

2 small bulbs or 1 large bulb of garlic

3/4 cup milk

1/4 cup butter

1/4 cup cream cheese

salt and pepper to taste

Heat oven to 425F. Cut the top quarter of the garlic bulbs so that the top of each clove is showing. Place into aluminum foil and drizzle with a little olive oil. Close up foil into a little pouch and place on a cookie sheet for about 45 minutes. Carefully remove each clove from the bulb and place into a clean bowl. Using a fork, mash garlic into a paste. Set aside.

Peel potatoes and cut into cubes (they cook much quicker this way). Place them into boiling water and cook until they are fork-tender - somewhere between 10 to 15 minutes depending on heat, size of the cube, etc. Drain from water. Mash potatoes using a potato masher (a fork usually works just as well). Add in milk, butter, cream cheese, salt, and pepper. Blend well until all ingredients are thoroughly incorporated. If slightly too thick for your taste, add a little more milk until potatoes are just like to want them. Stir in roasted garlic. Serve immediately.

Note: The best way to remove cloves from the bulb after roasting is to take an oven mitt and either wrap with saran wrap or a plastic bag and then hold bulb in gloved hand and using a fork in the other pull cloves out. This way your hand does not get burned and the oven mitt stays clean.

Jambalaya

2008-07-27T21:45:00.000-07:00

The first Food Network show I ever watched was Emeril Live when he first began his live-audience cooking show. A recipe he once featured during a New Orleans episode was a spicy jambalaya that I have wanted to try ever since. From memory, I tried to remember all the ingredients while shopping through the grocery store so this adaption includes both his original recipe ingredients and some extras that I decided to throw in.

1 lb. cooked chicken breast, shredded or cut small

1 lb. shrimp, peeled and deveined

1 lb. smoked sausage, cut into bit size pieces

1/4 cup oil

1 medium yellow onion, diced

2 medium green bell peppers, diced

4 cloves garlic, minced

15 oz. can diced tomatoes

2 zucchini, chopped

2 bay leaf

1 tsp. coarse salt

1 tbsp. black pepper

1 tbsp. paprika

2 tbsp. parsley

6 cans chicken broth or stock

3 cups cooked white rice

In large pot, heat oil on medium-high heat. Add onion, bell pepper, and garlic. Saute for 2-3 minutes. Add sausage and continue cooking until edges of sausage are golden brown. Add zucchini, chicken, can of tomatoes (including juice), and spices to pot. Stir until well-combined. Add chicken broth and bring to a boil.

Lower heat and simmer for 45 minutes, stirring occasionally. Bring heat back to medium-low. Add shrimp and continue cooking about 10 minutes or until shrimp is pink.

Serve in a bowl over a scoop of rice. Serves 6-8.

Granola

2008-07-26T19:48:00.000-07:00

My boyfriend and I were at the grocery store the other day picking up a couple items for a snack that evening. He loves yogurt with granola and fruit on top, and after going down the granola aisle I thought, this would be so easy to make and you can add whatever ingredients you want. So below is the base recipe, additional ingredients can be added - you just have to experiment a little and see what you like.

8 cups rolled oats

1 1/2 cups brown sugar

1/2 cup water

4 tsp. vanilla

1 tsp. salt

2 cups nuts (optional)

Preheat oven to 275F.

Line cookie sheets with parchment paper.

In a microwave-safe bowl, heat sugar and water in microwave on high abut 5 minutes or until sugar has dissolved.

Add vanilla and salt. Mix oats, nuts, and sugar mixture together until well combined. Spread on cookie sheets and bake about 45 minutes to an hour. When granola is cool, break into pieces and store in a tightly sealed container or bag.

For the nuts I am a big fan of almonds and peanuts, usually separate, but would also be great together. Other nuts and dried fruit would also work great in this recipe.

Original recipe courtesy of Food Network

Southwestern Chopped Chicken Salad

2008-07-25T18:39:00.000-07:00

This is a re-creation of a salad that my boyfriend and I used to order at a local place where we went to college. They served this in a huge bowl with a big slice of cornbread on the side -- so delicious I can taste it already. Plus, if you have had enough chicken you can substitute any kind of meat (or no meat) you want.

5 cups chopped romaine lettuce

1 can white beans, drained

1 can whole kernel corn, drained

1/4 cup chopped red onion

1 chicken breast (about 1/2 lb.)

Your favorite poultry seasoning (and salt and pepper)

Handful of tortilla strips

Dressing:

1/4 cup ranch

1/4 cup BBQ sauce

Season chicken breast with favorite seasoning and grill until cooked thoroughly. Cut up into bite-size pieces.

Mix together BBQ sauce and ranch dressing.

In a large bowl, combine lettuce, beans, corn, onion, and chicken. Toss with dressing. Add tortilla strips on top. Serve immediately.

* Make sure the dressing and seasonings used are gluten-free if you have a gluten allergy.

BBQ Sauce

2008-07-25T09:39:00.001-07:00

I have always wanted to make my own barbeque sauce but it was just easier to pick up a bottle at the store. I found this recipe by Paula Deen, one of my favorite chefs to watch because of her amazing personality, for a barbeque chicken but I think it can work for any meat you like.

3/4 cup finely diced onion

2 teaspoons minced garlic

2 tablespoons oil

Salt and freshly ground black pepper

2 tablespoons brown sugar

1 teaspoon cayenne pepper

1/2 cup ketchup

2 tablespoons yellow mustard

1/2 cup apple cider vinegar *

2 tablespoons lemon juice

1/4 cup water

Dash Worcestershire sauce

In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer 10 minutes.

* Make sure the apple cider vinegar is gluten-free. To be sure, it is sold at speciality stores that state "Gluten-Free" on the label.

Pulled Pork

2008-07-25T09:37:00.000-07:00

4 to 6 cups chicken stock *

3 lb. boneless pork butt

Your favorite meat rub

Salt and freshly ground black pepper

BBQ Sauce

Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with rub, salt, and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling.

Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers.

Add the shredded pork to the BBQ Sauce and serve.

Original Recipe Courtesy of Bobby Flay

* Check that label states its gluten-free if you have a gluten allergy.

White Chicken Pizza

2008-07-24T07:29:00.000-07:00

Instead of a traditional cheese or pepporini pizza, this chicken and white sauce pizza is different than anything you would get down at your local pizza shop.

Making a pizza that you love is simple. Take dough, sauce, and any of your favorite foods, layer it on a pizza stone or cookie sheet and bake. It really is that easy. Here is one of my favorites.

1 recipe of pizza dough (dough from your local store works too)

1 jar Alfredo sauce

½ lb. boneless, skinless, chicken breast

2 cloves garlic, minced

1 tsp. salt

1 tsp. black pepper

1 can artichoke hearts, quartered

1 handful spinach leaves

1 ½ cups mozarella cheese

¼ cup parmesean cheese

Fresh basil

Preheat oven to 425ºF

Cut-up chicken breast into bite-size chunks and season with salt and pepper. Saute chicken and garlic in a little olive oil until cooked through.

Roll out dough onto a lightly-floured work surface to about ½" thick. Spread a thin layer of alfredo sauce onto the dough. Scatter spinach leaves around pie evenly. Add chicken, artichoke hearts, and fresh basil (optional). Spread both cheeses evenly on top.

Bake for 10-12 minutes or until crust is lightly brown and cheese is all melted.

Pizza Dough

2008-07-24T07:25:00.000-07:00

1 package active dry yeast

1 tsp. honey

1 cup warm water

3 cups all-purpose flour

1 tsp. kosher salt

1 tbsp extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball.

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.

Divide the dough into 4 balls. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days or can be used immediately for making pizzas.

Recipe courtesy of Wolfgang Puck.

Mexican Lasagna

2008-07-23T08:09:00.000-07:00

I originally saw a recipe for a Mexican Lasagna featured on Food Network and since my family loves Mexican food, mostly because of the taste and also because its super easy to be gluten-free, I decided to try it out. Since I didn't really remember the recipe from the show, I decided to just throw together some ingredients that I thought would taste good and layer it just like regular lasagna.

20 corn tortillas (taco size)

1 ½ lbs. shredded chicken breast

1 lg can of enchilada sauce *

1 can whole kernel corn, liquid drained

1 can black beans

8 oz. bag of shredded Mexican cheese blend

Sour cream and guacamole (optional)

Preheat oven to 350ºF.

In a large baking dish, pour a very thin layer of enchilada sauce. Lay a flat layer of corn tortillas on bottom of the dish. Pour another thin layer of sauce. This will keep the tortillas moist while its cooking.

In a mixing bowl, stir together corn and black beans. In a separate bowl, combine chicken and ½ cup of sauce. Combine ingredients from both bowls together and mix well.

Spread 1/3 of meat mixture over tortillas evenly. Sprinkle cheese over layer. Lay next set of corn tortillas evenly over meat. Pour thin layer of sauce over tortillas. Repeat for final two layers. Last layer should be corn tortillas with sauce.

Cover with foil and bake for 30 minutes. Remove foil and sprinkle remaining cheese on top. Bake uncovered an additional 5 minutes or until cheese is melted and bubbly.

Serve with sour cream and guacamole on top if you wish.

Note: If pouring sauce over tortillas isn't cutting it, one thing I do is dunk each tortilla in the sauce before placing it in the dish. It gets a little messy, but you can more easily control the amount of sauce on each layer.

* Make sure the enchilada sauce is gluten-free, most of the time it is, but if you have a gluten allergy you want to be sure

Gluten-Free

2008-07-23T07:43:00.000-07:00

My mom was diagnosed about 10 years ago with celiac disease, a disease that does not allow for the proper absorption of gluten. For a person whose daily meals previously consisted of a bagel for breakfast and a sandwich on a wheal roll for lunch, her eating habits had to change overnight. Our family now cooks the majority of meals to be gluten-free, either naturally or by just skipping the flour.

This disease changes your whole perception on food when picking up a box of cereal or flipping through a cookbook. My first thought is usually "can mom eat this?" or "will it really make a difference without the cup of flour?" Most of the time recipes have been easy to modify to either leave out the wheat flour all together or substitute it for a similar ingredient. Dinner entrees and sides are usually the easiest to modify. However, baked goods like cookies, bread, and cake are much more difficult. For this you must use a gluten-free flour like rice or potato flour (many varieties found at specialty grocery stores). Since I have previously focused on making dinner items gluten-free, my goal for the rest of the year is to work on gluten-free baked goods in the hopes that not only will my mom have a nice treat, but that I can share my recipes with others.

Chicken Parmesan

2008-07-17T09:10:00.000-07:00

I think it's fitting to have this recipe as the first addition to this blog since it’s the first recipe I ever learned to cook. As a young child my mom would sit me on top of the kitchen counter and allow me to help with the preparation. So in honor of my childhood, here it is.

4 boneless, skinless chicken breasts

1 cup flour

2 eggs, lightly beaten

1 cup seasoned bread crumbs

1 jar tomato sauce

½ lb. mozzarella cheese, sliced into thin pieces

2 cups oil, for cooking

Preheat oven to 350ºF.

Clean chicken breast, removing any excess fat. Using the flat side of a meat tenderizer, flatten each chicken breast to about ½” thick.

In three separate shallow bowls (plates will work too), pour the flour, eggs, and breadcrumbs into each. Beginning at the flour bowl, dredge each chicken breast until fully-coated. Next, dip chicken in eggs and then lastly into breadcrumbs. Place on a clean plate.

After all chicken breasts have been coated, heat 2 cups of oil in a skillet over medium-high heat. Once oil is hot, carefully place each chicken breast into skillet. Cook about 2 minutes on each side, or until golden brown. Remove chicken from oil and place on a paper-towel lined plate to drain any excess oil.

In a deep baking dish, spray non-stick cooking spray on bottom of pan (makes clean up much easier). Pour a thin layer of tomato sauce on bottom of pan. Place chicken breast side-by-side in dish with a slice of mozzarella cheese on top. Then pour remaining tomato sauce on top so that chicken is mostly covered. Bake in oven about 10 minutes. Carefully pull out oven rack and place remaining cheese on top of chicken, bake an additional 3-5 minutes. Serves 4.

Dish best served with a side of pasta and favorite vegetable.

From the beginning

2008-07-17T07:57:00.000-07:00

I do not remember exactly when I realized that cooking was one of my passions, but ever since it's hard to pull me out of the kitchen. For me, cooking is a stress reliever, a way to calm my nerves after a busy day. The longer is takes to make something the better. I cook to please. Although I enjoy tasting what I have made, the best reward is cooking for my family and friends. I see it as a form of love, because that is what I do -- pour my heart into my cooking. Whether it takes 5 minutes of preparation or an entire day, its one of the most enjoyable parts of my week. When I find a new recipe to try I almost always follow it to the T the first time, after that I begin experimenting (its more fun that way). As I continue to learn and pursue my passion for the art of cooking I have at least realized this, I'm going to need a really big kitchen.