Sunday, March 28, 2010

Miso Chicken Sandwiches with Ginger Mayonnaise


This was an amazing dinner! Quick meal that was excellent! Very refreshing and we will be making it again soon! :)

*We could not find miso anywhere...so we didn't use it! But it was still very good!

Ingredients for Chicken:
1/4 cup light miso (if you can find it!)
1/4 cup dark sesame oil (we used regular sesame oil)
1/4 cup soy sauce
1 tablespoon ginger
4 boneless skinless chicken breast halves, pounded thin


Heat the broiler and line a broiler pan with aluminum foil, or prepare an outdoor grill (we used our george foreman. Stir the miso, sesame oil, soy sauce, and ginger together in a bowl and brush both sides of the chicken with the mixture. Grill/Broil the chicken until it is cooked through.


Ingredients for Mayonnaise:
1/2 cup mayonnaise
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 teaspoons ginger
1 teaspoon Asian chili sauce or hot pepper sauce
1/2 teaspoon dark sesame oil


Whisk the mayonnaise with the vinegar, soy sauce, ginger, chili sauce and sesame oil in a small bowl.


Ingredients for Sandwiches:
8 slices multigrain sliced sandwich bread
1 avocado, halved, seeded, peeled and thinly sliced
1/2 medium cucumber, thinly sliced
1 cup sprouts


To assemble the sandwiches: halve each chicken break on an angle. Spread 4 slices of bread with the flavored mayonnaise and top with the chicken, avocado and cucumber slices, sprouts. Cut sandwiches in half and serve.


Enjoy!

Pecan Logs


I enjoyed making this cookie because it was a different kind than I have ever made before! Jay loves pecans so he loved the smell and enjoyed eating them afterwards! :)

*this recipe makes 4 dozen cookies...I am going to put the ingredients as she has them in the book, but I only made half of the batch!*

Ingredients:

2 cups pecans, toasted
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 large egg
2 teaspoons pure vanilla extract


Process pecans in a food processor until finely ground; set aside


Whisk together flour, baking powder, and salt in a bowl. Put butter and confectioners' sugar in the bowl of an electric mixer with the paddle attachment; mix on medium speed until pale and fluffy. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix until just combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.


Preheat oven to 350 degrees. Roll tablespoons of dough into 2 inch long logs. Roll logs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart. Bake cookies, rotating halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer to wire racks to cool.



Enjoy!


Pfeffernussen


I was really excited to make these cookies because I wanted to know what they were! They are full of ingredients but fun to make and a great cookie for the holidays! At least that is what Jay and I think!

Ingredients:
1 1/4 cups confectioner's sugar
2 1/4 cups all purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1 stick butter
3/4 cup brown sugar
1/4 cup unsulfured molasses
1 large egg
1/2 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag (I didn't have one so I used a ziploc bag, worked just the same!)

In a bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves and baking soda.


Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off tablespoons of dough and roll into balls. Arrange on cookie sheet. (the dough can be frozen for up to 1 month if wrapped tightly with plastic wrap)


Bake until golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to wire rack to cool slightly, 10 minutes, then place cookies in a bag to coat with the confectioners' sugar.


Enjoy!

Jerk Chicken and Pineapple Kebabs



This was a different marinade than Jay and I have ever made before! Much sweeter than what we normally have, but we enjoyed it! We substituted a couple of different ingredients based on what we had in the house and what we could find.

Ingredients:
1/4 cup firmly packed dark brown sugar (I used light because that is what we had!)
1/4 cup dark rum (we used whiskey)
3 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 bunch scallions (white and green parts), roughly chopped
1 scotch bonnet chile, stemmed, seeded and minced (we used a habanero)
5 cloves garlic, chopped
1 tablespoon freshly grated peeled ginger
2 teaspoons ground allspice
1 teaspoon pumpkin pie spice
4 boneless skinless chicken breasts, cut into large cubes


Pulse the brown sugar, rum, oil, vinegar, scallions, chile, garlic, ginger, allspice, and pumpkin pie spice in a food processor to make a smooth paste. Transfer to a bowl, add the chicken cubes and toss to coat. Cover and refrigerate the chicken for atleast 1 hour or up to 24 hours. (we did 24 hours)


For the skewers heat a grill pan over medium heat or prepare a grill. (I have an amazing husband, so he did this before I came home from work! ) Thread the chicken and pineapple alternately on the skewers. Grill, turning, until the chicken is cooked through. 10-12 minutes.


Enjoy!

Wednesday, March 24, 2010

Baked Polenta with Broccoli Rabe and Sausage


This was a really easy meal and super yummy! First time trying polenta and it was very good! :) A meal full of flavor that I would definitely make again!

Ingredients for Polenta:
5 cups water
1 cup coarse-ground cornmeal
1 teaspoon kosher salt
1/2 cup grated Pecorino Romano Cheese (I used our regular grated cheese!)


Preheat the oven to 375 degrees. Pour the water into a Dutch Oven, then whisk in the cornmeal and salt. Bake uncovered, for 45 minutes. Remove from the oven and whisk. Return the polenta to the oven and bake until it thickens a bit more, about 10 more minutes.


Ingredients for Broccoli Rabe and Sausage:
3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage links
2 tablespoons water
4 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 pound broccoli rabe, woody stems trimmed
1 cup canned crushed tomatoes
1/2 teaspoon kosher salt (I would take this out!)


While the polenta bakes, cook the broccoli rabe and sausages: Heat the olive oil in a large skillet over medium heat. Add the sausages and water, cover, and cook until just firm, about 5 minutes. Uncover the skillet, increase the heat to high, and cook the sausages, turning as necessary, until browned all over and the water evaporates, about 4 minutes. Transfer to a plate and keep warm; leave about 1 tablespoon of drippings in the skillet and discard the rest.


Reduce the heat to medium, add the garlic to the drippings, and cook, stirring frequently, until golden brown, about 2 minutes. Stir in the red pepper flakes and cook for 30 seconds. Add the broccoli rabe, crushed tomatoes with juices, and salt; increase the heat to medium-high,, cover and cook, stirring occasionally, until the broccoli rabe is tender, about 4 minutes. Nestle the sausages in the greens, spoon sauce over and around them, and cook until heated through.


Just before serving, stir the polenta until smooth, then stir in the cheese. Spoon the polenta onto a serving platter and arrange the greens and sausages over the top.


Enjoy!


Thursday, March 18, 2010

Sopa Seca


This was a great mexican pasta meal! I have never had one before and I loved it! :)

Ingredients:
1/4 cup extra virgin olive oil
12 ounces fideos (vermicelli) we couldn't find this so we used cappellini
1 medium onion
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican - I didn't have it so I used regular oregano
1 teaspoon New Mexican chile powder - I used regular chili powder
1 bay leaf
1 1/2 cups canned whole peeled tomatoes
1 to 2 chiptoles in adobo sauce, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded smoked turkey
1 cup coarsely shredded Cheddar cheese
Mexican crema or sour cream thinned with a bit of milk (optional) - we didn't use it


Preheat the oven to 375 degrees. Brush a 9-inch square baking dish with oil. Heat the olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.


Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chile powder, and bay leaf and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cooke until thickened, about 2 minutes. Stir in the broth, the toasted fideos, the salt, and pepper to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, about about 5 minutes. Stir in the turkey.


Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.


Enjoy!



Tuesday, March 16, 2010

Chicken with Apricots, Olives and Couscous


This was an amazing meal that I would have never made on my own! This is why we are cooking through a cookbook! :) Jay and I absolutely loved it and will definitely make it again!

Ingredients for chicken:
8 chicken thighs (2 - 2 1/2 pounds) I might try chicken breasts next time instead of the thighs...just a thought/suggestion on my part!
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
2 medium onions, each cut into 6 wedges
4 cloves of garlic, smashed
3/4 teaspoon dried mint
1/4 teaspoon crushed red pepper flakes or to taste
8 ounces dried apricots (about 2 dozen)
3/4 cup small green olives


Position a rack in the middle of the oven and preheat to 450. Season chicken generously with salt and pepper. Heat a large ovenproof skillet over medium heat, add oil, and heat until shimmering. Cook chicken skin side down until golden and crispy, about 8 minutes. Turn chicken and brown for another 2 minutes. Transfer chicken to a plate. Pour off 2 tablespoons of the pan drippings and reserve; leave remaining drippings in the skillet.


Add the onions, garlic, mint and red pepper flakes to the skillet and cook until the onions are tender, about 8 minutes. Stir in the apricots and olives. Arrange the chicken, skin side up, on top of the onion mixture and bake, uncovered, until the chicken is cooked through, about 30 minutes.


Ingredients for the couscous:
3/4 teaspoon ground cumin
1/2 teaspoon caraway seeds
3 cups chicken broth
1 teaspoon kosher salt
Pinch cayenne pepper
Freshly ground black pepper
1 1/2 cups uncooked couscous


While the chicken bakes, make the couscous: In a small saucepan, toast the cumin and caraway seeds over medium heat, swirling the pan frequently, until fragrant, about 2 minutes. Add the chicken broth, reserved drippings, the 1 teaspoon salt, and cayenne and black peppers to taste and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid has been absorbed and couscous is plump, about 5 minutes.


When ready to serve, fluff the couscous with a fork and mound it on a warm serving platter. Arrange the chicken around the couscous.



I really thought this was a great meal! :) Enjoy!



Sunday, March 14, 2010

Surprise Cookies


These are the best smelling cookies ever! Have a glass of milk next to you because they are really rich!

Ingredients for the cookies:
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 cup whole milk
1 teaspoon pure vanilla extract
Marshmallows, halved crosswise



Preheat the oven to 375 degrees. Make cookies: sift together flour, cocoa powder, baking soda, and salt into a bowl.


Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.


Using a spoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating halfway through, until firm, 8 to 10 minutes. Immediately press marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.



Ingredients for the frosting:
3 cups confectioners' sugar
6 tablespoons unsalted butter, room temperature
1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons whole milk
3/4 teaspoon pure vanilla extract


Make frosting: Put confectioners' sugar in medium bowl. Melt butter with the cocoa powder in a saucepan over medium-low heat, stirring occasionally. Add butter mixture to the confectioners' sugar. Whisk in vanilla and milk.


Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes.


Enjoy!

Sunday, March 7, 2010

Butternut Squash, Apple and Onion Galette with Stilton


This had a great fall taste! Jay really enjoyed the meal...me, not so much! I tried it though and you may like it! A lot of fun to make and smelled amazing while making it! :)

Ingredients:
Dough:
1 1/4 cups all-purpose flour
Pinch Salt
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg, lightly beaten


Filling:
1 large baking apple
1 small butternut squash (3/4 pound), halved, seeded and skin on
1 small yellow onion, peeled
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard (whole grain dijon mustard - mustard with the seeds in it!)
1/3 cup crumbled Stilton (crumbly blue cheese)


For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean - size bits of butter in it. Add the egg pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water a teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.


For the filling: Halve and core the apple and cut each half into 8 wedges. Put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.


Preheat the oven to 400 degrees. Roll the dough on a lightly floured surface into a 12 inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, alternate pieces of apple, squash and onion in overlapping circles. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash and onion are tender and carmalized, about 55 minutes.


Scatter the cheese over the filling and bake until melted, about 5 more minutes. Cool briefly and then cut into wedges and serve.


Enjoy!