Chicken and Mushroom Quesadillas

This was a great quesadilla recipe that I will definitely keep on hand and make again soon! Jay came home for lunch and loved the way it made the house smell!

Ingredients:

1 large boneless, skinless chicken breast (we used 2 smaller ones)

Kosher salt and freshly ground black pepper

4 tablespoons vegetable oil

3 tablespoons unsalted butter

5 ounces white mushrooms, sliced (about 3 cups)

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 medium onion, finely chopped

3 cloves garlic, minced

1/2 pickled jalapeno, minced, plus 1 tablespoon of the jar juices

1 19 ounce can black beans, rinsed and drained

1 8 inch flour tortillas (we used 4)

2 cups cheddar cheese (recipe calls for white cheddar, but we used regular cheddar)

Season the chicken with salt and pepper. Heat a 10-inch skillet over medium heat; add 1 tablespoon of oil. Cook the chicken until nicely browned on both sides. Cool the chicken and then tear into bite size pieces.

Melt 1 tablespoon of the butter in the same skillet over medium heat. Add the mushrooms, 1/2 teaspoon of the salt, the cumin, and some black pepper and cook, stirring occasionally, until the mushrooms are dry. Transfer mushrooms to a small bowl.

Add the remaining 3 tablespoons of oil to the skillet along with the onion, garlic, jalapeno and the jar juices, and the remaining 1/2 teaspoon salt. Cook until the onion is translucent. Add the beans and mash them into the onion mixture until the mixture is smooth but still dotted with bits of bean.

Lay the tortillas on your work surface and spread 1/4 of the beans on half of each one. Follow the beans with 1/4 of the cheese, half of the chicken, half of the mushrooms and finally the rest of the cheese. I spread the mixture out on the whole bottom of the tortilla and topped with an additional tortilla.

In a clean skillet (or panini press) fry each quesadilla in 1 tablespoon of the remaining butter. Cut into wedges and serve.

Enjoy!

Muffuletta

I was really looking forward to trying this meal and it was really great! Super easy to make and a light meal to have when you don't want anything too heavy!

Ingredients for Olive Salad:

1/2 cup extra virgin olive oil

3 tablespoons water

1 small carrot, peeled and thinly sliced

1 small rib celery, thinly sliced

1/2 cup small cauliflower florets

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

3/4 cup pitted large green olives, finely chopped

1/4 cup pitted black olives, finely chopped

2 tablespoons chopped jarred pimiento

1/2 teaspoon kosher salt (i left this out)

1 tablespoon chopped fresh flat leaf parsley

Put the oil, water, carrot, celery, cauliflower, thyme, and oregano in a medium saucepan. Bring to a boil over medium heat, cover, reduce the heat to medium low and then simmer until the vegetables are crisp-tender.

Transfer the mixture to a bowl and stir in the olives, pimiento, and salt (I left the salt out because I thought the saltiness of the olives would be enough). Cool, then add the parsley.

Ingredients for the Sandwich:

1 6 inch round Italian bread with sesame seeds (I could only find a long loaf, so I only used half)

2 tablespoons extra-virgin olive oil

6 ounces sliced provolone cheese

6 ounces sliced mortadella

4 ounces sliced soppressata

Slice the bread in half horizontally, then pull out some of the inside each half to make a pocket. Brush the inside of the top half with olive oil. Pack the bottom half with the olive salad. Layer the cheese and meats over the salad and top with the remaining bread. Wrap the muffuletta very tightly with plastic wrap. Place the sandwich in a broad, shallow container and weight it with something heavy for atleast 1 hour at room temperature. Cut muffuletta into quarters and serve.

Enjoy!

Cornmeal Pancakes with Blueberry-Maple Syrup

We made these in the beginning of May and somehow slipped through the cracks with never getting on the blog! *This was also during my no picture time due to camera acting weird, sorry!*

They are simply amazing and a must make ASAP!

Ingredients for Pancakes:

3/4 cup all purpose flour

1/2 cup cornmeal

3 tablespoons light brown sugar

1 teaspoon baking powder

1/4 teaspoon fine salt

1/8 teaspoon baking soda

1/8 teaspoon freshly grated nutmeg

2 large eggs, separated and at room temperature

1 cup buttermilk, at room temperature

1/2 cup milk, at room temperature

3 tablespoons unsalted butter, melted

1/2 teaspoon pure vanilla extract

Blueberry Maple Syrup (recipe below!)

Preheat the oven to 200 degrees. Set a wire rack on a baking sheet and place in the oven.

Whisk the flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk the egg yolks with the buttermilk, milk, melted butter, and vanilla extract in a large glass measuring cup. Whisk the buttermilk mixture into the flour mixture to make a thick batter - take care not to overmix or the pancakes will be dense. In another bowl whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter.

Heat a large cast iron skillet or nonstick skillet over medium heat and coat the surface lightly with butter. Using about 1/4 cup per pancake, pour the batter into the skillet, leaving space between pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Keep the cooked pancakes warm in the oven while you cook the remaining batter. Serve the pancakes hot with warm Blueberry-Maple Syrup.

Ingredients for Blueberry-Maple Syrup:

1 cup blueberries

1/4 cup maple syrup

1 cinnamon stick

1 tablespoon unsalted butter

1 teaspoon lemon juice

Toss the blueberries with the maple syrup in a small saucepan. Add the cinnamon stick and cook over high heat, stirring occasionally, until the mixture boils and the blueberries just start to pop, about 5 minutes. Remove from the heat, discard the cinnamon stick, and stir in the butter and lemon juice. Serve warm.

These were simply to die for and because there are no pictures...you are going to have to take my word for it! :)

Enjoy!

Summer Chopped Salad with Ranch Dressing

This was a great salad! :) Christine and James came over for dinner and we had this with some yummy chicken from the grill! It was a great meal! A little bit more ingredients than I was expecting, but well worth it in the end!

This has a homemade ranch dressing and I will include the recipe at the end.

Ingredients for Salad:

8 ounces small red-skinned potatoes, halved

Kosher Salt

1 cup fresh corn kernels (from 2 ears of corn)

1 cup chopped fresh green or wax beans

1 cup small broccoli florets

1 cup cherry tomatoes, halved

1 kirby cucumber with peel, chopped

Ranch Dressing

Freshly ground black pepper

4 cups torn mixed greens (we used the Spring Mix bag)

1 cup sprouts (optional)

Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.

Bring a medium pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetable and plunge them immediately into the ice water. Drain the vegetables, pat them dry, and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing.

When ready to serve, toss salad with the greens and sprouts. Pass the remaining dressing at the table!

Ingredients for Ranch Dressing:

1 clove garlic

1/2 teaspoon kosher salt

1 cup mayonnaise

1/3 cup

2 buttermilk

2 tablespoons minced fresh flat leaf parsley

2 tablespoons minced fresh chives

1 scallion, thinly sliced

1 teaspoon white wine vinegar

Freshly ground black pepper

Smash the garlic clove, sprinkle with the salt and with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing. (This can be kept in the fridge for up to 3 days)

Enjoy!

Chili - Rubbed Pan - Roasted Chicken with Pico de Gallo

This was a super easy meal and definitely one that we will try again! Really great fresh flavors and overall an amazing meal! Add it to your menus soon! :)

Ingredients for chicken:

2 tablespoons peanut or corn oil (we used peanut)

4 bone-in chicken breast halves, skin on (we used boneless, skinless chicken breasts)

2 teaspoons chili powder

Kosher Salt

Ingredients for pico de gallo:

2 cups cherry or grape tomatoes; halved

1/2 to 1 jalapeno, stemmed and minced with seeds

1/4 medium red onion, grated

1/2 teaspoon kosher salt, plus pinch for garlic

1 clove garlic, peeled

2 tablespoons extra virgin olive oil

1/2 cup chopped fresh cilantro

Warm corn tortillas (optional)

Preheat the oven to 400 degrees. Heat a large ovenproof skillet over medium high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt to taste. Lay the chicken in the skillet skin side down and cook until brown. Turn the chicken, transfer the pan to the oven and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.

While the chicken cooks, make the pico de gallo: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt.

Smash the garlic clove, sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and cilantro.

Enjoy!

Steak Frites

We made this before Jay left, but I forgot to post it! We absolutely loved this meal and I hope to make it again soon! A lot of fun!

Ingredients for steak:

1 1/2 pounds bone in rib eye steak

Kosher salt and freshly ground black pepper

1 teaspoon oil

Spicy Red Pepper Sauce (recipe below)

2 tablespoons minced fresh flat leaf parsley

The recipe calls to cook the steak in the oven for a little and then transfer to skillet and back to oven and serve medium rare - this is not the way that we wanted to make it so we grilled it instead! Go ahead and make the steak however you want, but you MUST make the sauce and fries!

Ingredients for Fries:

1 head garlic, loose skin rubbed off, halved horizontally

6 cups vegetable oil

1 1/2 pounds large boiling or baking potatoes, unpeeled, scrubbed

1/2 cup chopped fresh flat leaf parsley

Finely grated zest of 1 lemon

1/2 teaspoon kosher salt, plus additional for seasoning

Lemon wedges for garnish

Put garlic halves and oil in a deep, heavy bottomed pot and heat over medium heat until a deep-fry thermometer registers 320 degrees. Line a pan with paper towels. Use a slotted spoon to transfer garlic to prepared pan and heat oil to 360 degrees.

While oil heats, slice potatoes into shoestring fries. Make sure they are dry.

Increase heat to medium high and working in batches add the potatoes to the oil and fry until brown and crispy. Scoop fries from oil with slotted spoon and drain on prepared baking sheet. Repeat with remaining potatoes making sure the oil returns to 360 degrees before each batch.

Squeeze cloves from of the garlic halves and mince; reserve other half for garnish. Toss minced garlic with parsley, lemon zest, and 1/2 teaspoon salt in a large bowl. Dump fries on top and toss. Mound fries on a platter, season with salt to taste and serve.

Ingredients for Spicy Red Pepper Sauce:

1/2 cup piquillo peppers (we used roasted red peppers)

1/4 cup fresh flat leaf parsley

3 tablespoons mayonaisse

3 tablespoons extra virgin olive oil

1 1/2 teaspoons hot pepper sauce

1 teaspoon Dijon mustard

1 clove garlic, peeled

1/2 teaspoon kosher salt

Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. (I used a food processor) Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.

Great meal!

Enjoy!

Chocolate Thumbprints

These are cute little cookies that are great for anything!

Ingredients:

1 cup (2 sticks) plus 3 tablespoons unsalted butter, room temperature

1 cup confectioners' sugar

1/4 teaspoon salt

2 teaspoons pure vanilla extract

2 1/2 cups all purpose flour

3 ounces semisweet chocolate, chopped

1 teaspoon corn syrup

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In the bowl of an electric mixer, fitted with the paddle attachment, beat together 1 cup (2 sticks) butter, confectioners' sugar, salt and vanilla on medium speed until smooth. Beat in flour, beginning on low speed and increasing to medium until combined.

Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared baking sheets. Bake 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations. Rotate pan and return to oven; bake until light brown on the edges, 7 to 9 minutes more. Transfer to wire rack to cool completely.

Combine chocolate, the remaining 3 tablespoons butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened. Fill thumb prints with the chocolate mixture, and set aside to firm up.

Enjoy!

Gingerbread-White Chocolate Blondies

Just catching up on all of my old recipes that I never was able to post! These were great and super easy to make!

Ingredients:

2 3/4 cups plus 1 tablespoon all purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

1 1/4 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 1/4 cups packed light brown sugar

1/2 cup plus 2 tablespoons granulated sugar

2 large eggs plus 1 egg yolk

1 1/4 teaspoons pure vanilla extract

1/3 cup unsulfured molasses

1 3/4 cups coarsely chopped white chocolate (10 ounces)

Nonstick vegetable spray

Preheat oven to 250 degress. Coat a 12 by 17 inch rimmed baking sheet with nonstick spray and line the bottom with parchment paper. Spray the parchment paper and set aside.

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and sugars on medium high speed until creamy and pale. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined. Add flour mixture on low speed. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely in pan, cut into 2 inch squares.

Enjoy!

Grammy's Chocolate Cookies

These are simply amazing! If you have ever eaten Archway Dutch Cocoa cookies, these are just like them! I absolutely loved them and could have eaten the whole batch on my own!

Ingredients:

2 cups plus 2 tablespoons all purpose flour

3/4 cup unsweetened Dutch-process cocoa powder (I used Hershey's)

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

Sanding sugar, for rolling (I used Sugar in the RAW packets)

Sift together flour, cocoa powder, baking soda, and salt into a bowl.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.

Preheat oven to 350 degrees. Shape dough into 1 1/4 balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 - 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack.

Enjoy!

*Sorry, still no pictures! Will take pictures ASAP! :)*