Nutella.
I think you have probably noticed by now that I love Nutella.
I'm pretty much a fan of anything with a hazelnut flavor. My coffee creamer is always hazelnut. My candy of choice is Ferrero Rocher. My house is even scented with toasted hazelnut candles and reed diffusers. Yeah, I'm a bit obsessed.
So, I got super excited when I found a recipe using my beloved Nutella in cake form. As much as I'm a fan of chocolate hazelnut flavored frosting, I decided to go ahead and try some Frangelico. The flavor is more mellow and the contrast of the white frosting and chocolate brown cake looks visually appealing. I also went all out with a Nutella center and toasted hazelnuts as a garnish because... well, I'm still obsessed with hazelnut.
If you're on board with the Nutella craze like me, you'll fall head over heels for this cupcake.
Trust me. It's my kind of true love.
Nutella Cupcakes with Frangelico Buttercream:
(adapted from Good Life Eats)
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup white sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup milk
1/2 cup Nutella
1/3 cup butter
Frangelico Buttercream:
1 stick butter
2 cups confectioner's sugar
1/4 tsp salt
2 tbsp Amaretto liquer
1 cup hazelnuts
1 cup Nutella
Preheat oven 350F.
Sift together flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
In another bowl, mix the wet ingredients together with a mixer on medium until homogenous. Add flour mixture to wet ingredients in small increments, about 1/3 of the mixture each time, mixing in between until smooth,
Use an ice cream scoop to divide the batter into the cups of a cupcake pan with liners.
Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely.
While the cupcakes are baking, place hazelnuts in a dry sauté pan over medium heat. Remove from heat when the hazelnuts become aromatic. Chop into small pieces.
For the buttercream, combine butter, salt and Amaretto in a stand mixer on medium. Slowly incorporate the sugar into the mixture.
Cut a divot out of the top of each cupcake and place a dollop of Nutella into each cupcake.
Ice the top of the cupcakes with buttercream.
Monday, February 24, 2014
Tuesday, February 18, 2014
Vodka Sauce
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
I love me some Italian food and my number one all-time favorite sauce has got to be vodka sauce. I don't know how vodka sauce came to be since I don't think vodka is a highly prevalent spirit over in Italy. I'm sure if I had to guess, it's probably something that was conjured up stateside to give our standard blush sauces an extra kick, if you know what I mean.
I don't like my vodka sauces to be overly strong, so this recipe gives you just enough that you know something different is in your food without needing a chaser after every bite. Also, I know a lot of vodka sauces incorporate wine into the sauce as well, but I keep it out for the sake of making this dish as savory as possible without going overboard on sweetness. I find that the inclusion of bell peppers actually gives it a faint sweetness anyway.
I use this recipe on pizza, sandwiches and pasta. It's a great way to experiment with sauce if you're stuck in a pasta rut, and incorporating a little Russian-made vodka into your dinner might help you get into the Olympic "spirit"...
See what I did there?
Vodka Sauce
2 tbsp olive oil
1 white onion, diced
1 green pepper
1 red pepper
1 (28 oz.) can crushed tomatoes
1/2 cup top shelf vodka
2 tbsp minced garlic
1/4 cup cream
1 tbsp parsley flakes
1 tbsp dried basil
1/4 tsp red pepper flakes
Salt & Pepper to taste
Saute garlic, onion and peppers in olive oil in a saucepan over medium heat until peppers are soft and onions become translucent. Stir in tomatoes, parsley, basil, red pepper flakes, and seasonings. Cover and simmer on medium-low for 15-20 minutes.
Stir in vodka and cream. Let simmer for 3-5 more minutes.
Pour over pasta or into sterilized jars.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
I love me some Italian food and my number one all-time favorite sauce has got to be vodka sauce. I don't know how vodka sauce came to be since I don't think vodka is a highly prevalent spirit over in Italy. I'm sure if I had to guess, it's probably something that was conjured up stateside to give our standard blush sauces an extra kick, if you know what I mean.
I don't like my vodka sauces to be overly strong, so this recipe gives you just enough that you know something different is in your food without needing a chaser after every bite. Also, I know a lot of vodka sauces incorporate wine into the sauce as well, but I keep it out for the sake of making this dish as savory as possible without going overboard on sweetness. I find that the inclusion of bell peppers actually gives it a faint sweetness anyway.
I use this recipe on pizza, sandwiches and pasta. It's a great way to experiment with sauce if you're stuck in a pasta rut, and incorporating a little Russian-made vodka into your dinner might help you get into the Olympic "spirit"...
See what I did there?
Vodka Sauce
2 tbsp olive oil
1 white onion, diced
1 green pepper
1 red pepper
1 (28 oz.) can crushed tomatoes
1/2 cup top shelf vodka
2 tbsp minced garlic
1/4 cup cream
1 tbsp parsley flakes
1 tbsp dried basil
1/4 tsp red pepper flakes
Salt & Pepper to taste
Saute garlic, onion and peppers in olive oil in a saucepan over medium heat until peppers are soft and onions become translucent. Stir in tomatoes, parsley, basil, red pepper flakes, and seasonings. Cover and simmer on medium-low for 15-20 minutes.
Stir in vodka and cream. Let simmer for 3-5 more minutes.
Pour over pasta or into sterilized jars.
Monday, February 17, 2014
Oktoberfest Pizza
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This is another one of those fusion-style recipes where I take traditional flavors from one region and combine it with another country's culinary staple. In this case, Germany is topping my Italian pizza crust to bring you a totally original way of eating up Oktoberfest.
I'm not super familiar with most types of German-style sausages because, as you're painfully aware, I shy away from pork-filled anything. But, in trying to liven up my palate a bit, I purchased some beef bratwursts at the grocery store specifically for this recipe. To my surprise, I actually found that I really liked the flavor of brats. I just never gave them a chance before now.
Regardless, this pizza has a distinct flavor that will make you think you stepped straight into an Oktoberfest celebration. The combination of bratwursts and sauerkraut is traditional German-style chow and anyone who's ever been to Germany can tell you that the smell coming out of your oven is pure, authentic and delicious wonderfulness.
New word. I just made it up.
If you like German food, you will love throwing it on a pizza crust and smothering it with cheese!
Oktoberfest Pizza
1 Pizza dough
1/4 cup German mustard
1/4 cup melted butter
1 lb. bratwursts
1/2 cup white onion, sliced
1/2 cup German beer
1 cup sauerkraut (rinsed and well drained)
1 cup shredded smoked Gouda cheese
1 cup shredded Mozzarella cheese
Prepare pizza dough as directed.
Preheat oven 425F.
Combine mustard and butter. Set aside.
In a skillet, cook bratwursts and onions in beer over medium heat for 10-12 minutes. Keep a lid on the skillet to hold in the beer flavor while cooking. Cut the bratwursts into 1/4" slices.
Spread out pizza dough on a cooking stone or cookie sheet. Spread mustard butter over the crust. Top with sauerkraut. Mix cheeses together and sprinkles over the top. Finish with slices of bratwurst and onions.
Bake for 10-12 minutes.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This is another one of those fusion-style recipes where I take traditional flavors from one region and combine it with another country's culinary staple. In this case, Germany is topping my Italian pizza crust to bring you a totally original way of eating up Oktoberfest.
I'm not super familiar with most types of German-style sausages because, as you're painfully aware, I shy away from pork-filled anything. But, in trying to liven up my palate a bit, I purchased some beef bratwursts at the grocery store specifically for this recipe. To my surprise, I actually found that I really liked the flavor of brats. I just never gave them a chance before now.
Regardless, this pizza has a distinct flavor that will make you think you stepped straight into an Oktoberfest celebration. The combination of bratwursts and sauerkraut is traditional German-style chow and anyone who's ever been to Germany can tell you that the smell coming out of your oven is pure, authentic and delicious wonderfulness.
New word. I just made it up.
If you like German food, you will love throwing it on a pizza crust and smothering it with cheese!
Oktoberfest Pizza
1 Pizza dough
1/4 cup German mustard
1/4 cup melted butter
1 lb. bratwursts
1/2 cup white onion, sliced
1/2 cup German beer
1 cup sauerkraut (rinsed and well drained)
1 cup shredded smoked Gouda cheese
1 cup shredded Mozzarella cheese
Prepare pizza dough as directed.
Preheat oven 425F.
Combine mustard and butter. Set aside.
In a skillet, cook bratwursts and onions in beer over medium heat for 10-12 minutes. Keep a lid on the skillet to hold in the beer flavor while cooking. Cut the bratwursts into 1/4" slices.
Spread out pizza dough on a cooking stone or cookie sheet. Spread mustard butter over the crust. Top with sauerkraut. Mix cheeses together and sprinkles over the top. Finish with slices of bratwurst and onions.
Bake for 10-12 minutes.
Friday, February 14, 2014
Beef & Black Bean Stew
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This dish is my take on something called Feijoada, a Brazilian dish. Traditionally, this stew is made with beef and pork, but since we all know how much I despise any and all things porcine, I went with an all-beef version. I'm going to go ahead and say this is the best version ever made. By my standards, anyway.
There's usually a lot of meat in this dish, so I had to scour for all-beef products that would still give me the right taste. Depending on where you live, you might have to special order a couple of these ingredients if you want it just like mine. Since you probably don't have the same aversion to all things pig, you could easily substitute regular sausage into this recipe. I used a venison-beef blend sausage because it's available in my area and I love it. And, since St. Patrick's Day is coming up soon, I've got some corned beef on hand so I used that, too.
Whether you go all beef or no beef, this dish will have you spouting out Portuguese and cheering on the Brazilians every time you see them compete...
Wait, does Brazil do the Winter Olympics? It seems pretty warm and tropical-ish there... maybe something I should look into...
Beef & Black Bean Stew
2 tbsp. olive oil
1 onion, finely diced
1/2 cup green onions, chopped
1/4 cup minced garlic
1 lb. corned beef
1 lb. venison-beef sausage, sliced
1 lb. canned black beans, rinsed and drained
1 28 oz. can crushed tomatoes3 bay leaves2 tsp dried parsley1/4 tsp dried coriander
White rice
Fresh parsley
Fresh cilantro
Add all of the ingredients to a slow cooker and cook on high for 1 hour, stirring frequently.
Reduce temperature to medium and cook an additional 4-6 hours, stirring occasionally.
Remove bay leaves before serving. Pull the corned beef apart with forks in the stew.
Serve over cooked white rice. Garnish with fresh parsley and cilantro.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This dish is my take on something called Feijoada, a Brazilian dish. Traditionally, this stew is made with beef and pork, but since we all know how much I despise any and all things porcine, I went with an all-beef version. I'm going to go ahead and say this is the best version ever made. By my standards, anyway.
There's usually a lot of meat in this dish, so I had to scour for all-beef products that would still give me the right taste. Depending on where you live, you might have to special order a couple of these ingredients if you want it just like mine. Since you probably don't have the same aversion to all things pig, you could easily substitute regular sausage into this recipe. I used a venison-beef blend sausage because it's available in my area and I love it. And, since St. Patrick's Day is coming up soon, I've got some corned beef on hand so I used that, too.
Whether you go all beef or no beef, this dish will have you spouting out Portuguese and cheering on the Brazilians every time you see them compete...
Wait, does Brazil do the Winter Olympics? It seems pretty warm and tropical-ish there... maybe something I should look into...
Beef & Black Bean Stew
2 tbsp. olive oil
1 onion, finely diced
1/2 cup green onions, chopped
1/4 cup minced garlic
1 lb. corned beef
1 lb. venison-beef sausage, sliced
1 lb. canned black beans, rinsed and drained
1 28 oz. can crushed tomatoes3 bay leaves2 tsp dried parsley1/4 tsp dried coriander
Salt & Pepper to taste
White rice
Fresh parsley
Fresh cilantro
Add all of the ingredients to a slow cooker and cook on high for 1 hour, stirring frequently.
Reduce temperature to medium and cook an additional 4-6 hours, stirring occasionally.
Remove bay leaves before serving. Pull the corned beef apart with forks in the stew.
Serve over cooked white rice. Garnish with fresh parsley and cilantro.
Wednesday, February 12, 2014
Chicken Pad Thai
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
I had always wanted to try this Chicken Pad Thai just to see what it was really like. I don't have any good Thai restaurants in my area, so if I want it, I've got to make it myself. I bought some good starter ingredients like fish sauce and rice noodles, and set to work on making Pad Thai for the first time.
Now that I've had it, I can definitely say that this will be making a repeat appearance in my kitchen soon. Plus, I love how easy this recipe is, making it a quick and simple addition to your weekly dinner rotation to add a little diversity in your menu without breaking your back or the bank.
Plus, I've been doing some more research on Thai food, and found that Pad Thai is really just a stepping stone on your way to more Thai recipes, so now that I know I like this, I'm itching to try my hand at some bigger, harder recipes in the future!
Chicken Pad Thai
1 package rice noodles
1 lb. chicken breasts, cut in 1" strips
2 tbsp. olive oil
1/3 cup green onion, diced
2 tbsp. minced garlic
2 eggs
2 cups bean sprouts
Salt & Pepper to taste
1/4 cup chopped peanuts
Sauce:
1/4 cup rice wine vinegar
1/4 cup fish sauce
1/4 cup packed light brown sugar
2 tbsp. fresh cilantro
2 tbsp. soy sauce
1 tbsp. lime juice
1/4 tsp red pepper flakes
1/8 tsp ground ginger
Cook rice noodles as directed on package. Drain and set aside.
For the sauce, combine all ingredients in a bowl. Set aside.
In a large sauté pan or wok, cook garlic and green onions in olive oil for about 1 minute. Add chicken and cook until no longer pink, about 5-7 minutes. Spoon the chicken from the pan and place on a plate.
Add eggs to pan. Stir constantly until you get a whipped or scrambled consistency to the eggs. Return the chicken to the pan and add cooked noodles, bean sprouts and seasoning. Cook an additional 2-3 minutes, stirring constantly.
Remove from heat. Stir in sauce. Garnish with chopped peanuts and more fresh cilantro if desired.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
I had always wanted to try this Chicken Pad Thai just to see what it was really like. I don't have any good Thai restaurants in my area, so if I want it, I've got to make it myself. I bought some good starter ingredients like fish sauce and rice noodles, and set to work on making Pad Thai for the first time.
Now that I've had it, I can definitely say that this will be making a repeat appearance in my kitchen soon. Plus, I love how easy this recipe is, making it a quick and simple addition to your weekly dinner rotation to add a little diversity in your menu without breaking your back or the bank.
Plus, I've been doing some more research on Thai food, and found that Pad Thai is really just a stepping stone on your way to more Thai recipes, so now that I know I like this, I'm itching to try my hand at some bigger, harder recipes in the future!
Chicken Pad Thai
1 package rice noodles
1 lb. chicken breasts, cut in 1" strips
2 tbsp. olive oil
1/3 cup green onion, diced
2 tbsp. minced garlic
2 eggs
2 cups bean sprouts
Salt & Pepper to taste
1/4 cup chopped peanuts
Sauce:
1/4 cup rice wine vinegar
1/4 cup fish sauce
1/4 cup packed light brown sugar
2 tbsp. fresh cilantro
2 tbsp. soy sauce
1 tbsp. lime juice
1/4 tsp red pepper flakes
1/8 tsp ground ginger
Cook rice noodles as directed on package. Drain and set aside.
For the sauce, combine all ingredients in a bowl. Set aside.
In a large sauté pan or wok, cook garlic and green onions in olive oil for about 1 minute. Add chicken and cook until no longer pink, about 5-7 minutes. Spoon the chicken from the pan and place on a plate.
Add eggs to pan. Stir constantly until you get a whipped or scrambled consistency to the eggs. Return the chicken to the pan and add cooked noodles, bean sprouts and seasoning. Cook an additional 2-3 minutes, stirring constantly.
Remove from heat. Stir in sauce. Garnish with chopped peanuts and more fresh cilantro if desired.
Comeback Sauce
One of my favorite things about cooking is getting to explore different parts of the country and even the world by trying new recipes. It makes me realize how much I really need to get out and take a vacation to some of these places.
Growing up near a military base, I've gotten to know and befriend a lot of people from different parts of the world. A lot of my friends have grown up in the South, so I've been very fortunate to get my hands on some real Southern-style cooking.
One of my friends from Missouri had moved here from Ft. Polk and turned me onto this sauce last winter during the NCAA Basketball finals. She brought it over and we literally used it as a dip for everything! From sauce on hamburgers to a dip for French fries and chicken strips, Comeback sauce is definitely more like Here-To-Stay Sauce in my house!
All terrible attempts at a joke aside, this sauce is really, really good. You know I wouldn't post it if it wasn't. So, next time you're looking to spice up your dinner, try this instead of ketchup or mayo. You'll be just as hooked as I am!
Comeback Sauce
Combine all ingredients in a bowl and whisk until homogenous.
Growing up near a military base, I've gotten to know and befriend a lot of people from different parts of the world. A lot of my friends have grown up in the South, so I've been very fortunate to get my hands on some real Southern-style cooking.
One of my friends from Missouri had moved here from Ft. Polk and turned me onto this sauce last winter during the NCAA Basketball finals. She brought it over and we literally used it as a dip for everything! From sauce on hamburgers to a dip for French fries and chicken strips, Comeback sauce is definitely more like Here-To-Stay Sauce in my house!
All terrible attempts at a joke aside, this sauce is really, really good. You know I wouldn't post it if it wasn't. So, next time you're looking to spice up your dinner, try this instead of ketchup or mayo. You'll be just as hooked as I am!
Comeback Sauce
1 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
1 tsp Worcestershire sauce
1 tsp onion flakes
1/2 tsp garlic salt
Salt & Pepper to taste
Combine all ingredients in a bowl and whisk until homogenous.
Monday, February 10, 2014
Monster Cookie Dough Dip
Ughhhh...
I'm so over this week and it's only Monday.
I've been working all weekend on my house, repainting my living room and hanging new decorations around my house. At this point, I've got a few touch-ups to do and rehanging my curtains before I can say I'm done.
My mom wouldn't a little overboard trying to help me out, bringing me some snacks to keep me going. She brought me some snack cookies and candies. That was probably the highlight of this long, long weekend.
That bag of goodies did propel me into this cookie dough dip, so I guess it wasn't all bad. Except, I have to say that if you make this, make sure you've got other people around to help you eat it. If you're all alone, and you're getting frustrated with your home renovation projects, AND you're by definition a 'stress-eater', than this is more than a little dangerous.
Trust me. I know this firsthand.
This dip is full my favorite things and that is the most accurate statement ever uttered. I love cookies. I love candies. I love cream cheese and peanut butter and chocolate. When all of those things are combined, well...
I'm in love.
This is the perfect break-time snack when you're being swallowed alive by your DIY House projects...
Monster Cookie Dough Dip
1 8 oz. brick cream cheese, softened
1 cup peanut butter
1 cup Confectioner's sugar
1 cup instant oats
1/2 cup crushed chocolate candies (I used M&Ms)
1/2 cup miniature chocolate chips
1/2 cup miniature butterscotch chips
1/2 cup roughly chopped chocolate cookie (I used Oreos)
1/2 cup butter
1/4 cup packed brown sugar
1 tsp vanilla
Mix all of the ingredients together in a large bowl.
Serve with graham crackers.
I'm so over this week and it's only Monday.
I've been working all weekend on my house, repainting my living room and hanging new decorations around my house. At this point, I've got a few touch-ups to do and rehanging my curtains before I can say I'm done.
My mom wouldn't a little overboard trying to help me out, bringing me some snacks to keep me going. She brought me some snack cookies and candies. That was probably the highlight of this long, long weekend.
That bag of goodies did propel me into this cookie dough dip, so I guess it wasn't all bad. Except, I have to say that if you make this, make sure you've got other people around to help you eat it. If you're all alone, and you're getting frustrated with your home renovation projects, AND you're by definition a 'stress-eater', than this is more than a little dangerous.
Trust me. I know this firsthand.
This dip is full my favorite things and that is the most accurate statement ever uttered. I love cookies. I love candies. I love cream cheese and peanut butter and chocolate. When all of those things are combined, well...
I'm in love.
This is the perfect break-time snack when you're being swallowed alive by your DIY House projects...
Monster Cookie Dough Dip
1 8 oz. brick cream cheese, softened
1 cup peanut butter
1 cup Confectioner's sugar
1 cup instant oats
1/2 cup crushed chocolate candies (I used M&Ms)
1/2 cup miniature chocolate chips
1/2 cup miniature butterscotch chips
1/2 cup roughly chopped chocolate cookie (I used Oreos)
1/2 cup butter
1/4 cup packed brown sugar
1 tsp vanilla
Mix all of the ingredients together in a large bowl.
Serve with graham crackers.
Greek Pasta Salad
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This recipe is a bit of a cheat, obviously. I've never been to Greece (although it's definitely on my Bucket List), so I don't know if they have a side dish like this over there in the glorious Mediterranean. But, like most Americans, I go nuts over a flavorful pasta salad, especially in the summer. This is a combination of that delicious salad and classic Greek flavors.
The tomatoes, the cucumbers, the feta... Oh my Gosh can I tell you how much I've been eating feta lately?? On everything, that's how much. I even put some in my eggs for breakfast this morning. I can't stop. I think I made this salad less because it represents the Olympic homeland, and more because I just wanted to eat more feta!
This salad is super flavorful and updates your traditional pasta salad recipe into something new and different. It's perfect for sitting in your warm house watching people compete for Olympic Gold on television... hint hint!
Greek Pasta Salad
2 lb. garden rotini (tri-colored), cooked
1 cucumber, diced
1/2 red onion, finely diced
1 cup diced cherry tomatoes
1 cup canned artichokes hearts, drained and diced
1 cup kalamata olives
1 cup crumbled feta
3-4 cups Lemon Dill Vinaigrette
1 tbsp. dried oregano
Salt & Pepper to taste
Combine all ingredients in a large bowl. Serve cold.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
This recipe is a bit of a cheat, obviously. I've never been to Greece (although it's definitely on my Bucket List), so I don't know if they have a side dish like this over there in the glorious Mediterranean. But, like most Americans, I go nuts over a flavorful pasta salad, especially in the summer. This is a combination of that delicious salad and classic Greek flavors.
The tomatoes, the cucumbers, the feta... Oh my Gosh can I tell you how much I've been eating feta lately?? On everything, that's how much. I even put some in my eggs for breakfast this morning. I can't stop. I think I made this salad less because it represents the Olympic homeland, and more because I just wanted to eat more feta!
This salad is super flavorful and updates your traditional pasta salad recipe into something new and different. It's perfect for sitting in your warm house watching people compete for Olympic Gold on television... hint hint!
Greek Pasta Salad
2 lb. garden rotini (tri-colored), cooked
1 cucumber, diced
1/2 red onion, finely diced
1 cup diced cherry tomatoes
1 cup canned artichokes hearts, drained and diced
1 cup kalamata olives
1 cup crumbled feta
3-4 cups Lemon Dill Vinaigrette
1 tbsp. dried oregano
Salt & Pepper to taste
Combine all ingredients in a large bowl. Serve cold.
Sunday, February 9, 2014
Brown Sugar & Bourbon Marinade
I ate steak last week.
It was delicious.
It was covered in a store-bought marinade. I won't name any names, but I think you can probably guess. A lot of times when I'm trying to develop my own recipe, it starts like this. I'll buy a store-bought item like seasoning and test it out to see if its a flavor that I'd enjoy regularly. If I'd eat it again, then I look into how to make an at-home version that mimics the bought version.
Needless to say, I really liked that steak. So, I bought some more steak. And, a few extra ingredients that didn't include bourbon because that was already in my liquor cabinet.
I don't have a problem. I just like my bourbon.
Cooking with bourbon, that is.
So, I spent a while tweaking this marinade the way I wanted and soaked a big fat steak in it. This steak was tender and so flavorful that I didn't even need any steak sauce.
Making seasonings and marinades is one of my favorite ways to experiment in the kitchen and this is my new favorite steak marinade to date!
Brown Sugar & Bourbon Marinade
1/2 cup beef stock
1/3 cup bourbon
1/3 cup packed dark brown sugar
1/4 cup apple cider vinegar
2 tbsp. minced garlic
2 tsp onion flakes
1/4 tsp red pepper flakes
1 lb. flank steak
Combine all ingredients in a large bowl. Let meat soak in marinade overnight.
Grill as desired.
It was delicious.
It was covered in a store-bought marinade. I won't name any names, but I think you can probably guess. A lot of times when I'm trying to develop my own recipe, it starts like this. I'll buy a store-bought item like seasoning and test it out to see if its a flavor that I'd enjoy regularly. If I'd eat it again, then I look into how to make an at-home version that mimics the bought version.
Needless to say, I really liked that steak. So, I bought some more steak. And, a few extra ingredients that didn't include bourbon because that was already in my liquor cabinet.
I don't have a problem. I just like my bourbon.
Cooking with bourbon, that is.
So, I spent a while tweaking this marinade the way I wanted and soaked a big fat steak in it. This steak was tender and so flavorful that I didn't even need any steak sauce.
Making seasonings and marinades is one of my favorite ways to experiment in the kitchen and this is my new favorite steak marinade to date!
Brown Sugar & Bourbon Marinade
1/2 cup beef stock
1/3 cup bourbon
1/3 cup packed dark brown sugar
1/4 cup apple cider vinegar
2 tbsp. minced garlic
2 tsp onion flakes
1/4 tsp red pepper flakes
1 lb. flank steak
Combine all ingredients in a large bowl. Let meat soak in marinade overnight.
Grill as desired.
Saturday, February 8, 2014
Cookie Dough Fudge
Oh my sweet baby Jesus.
Why did I have to stumble upon this?
This is not good for me. This is not good for anybody. I mean, look at it this list of ingredients. It's not figure friendly. Or, heart friendly. Or, diabetes friendly.
Is 'diabetes friendly' a thing? I don't know. This fudge has me utterly perplexed. All I know is my stomach hurts right now because I housed so much of this and I think I can feel this fudge abusing my internal organs, including my pancreas.
That description of my current state of physical health is not meant to deter you from making this. Not in the least, really. If you consume a normal amount of this fudge (read: not the whole pan), you shouldn't have this issue.
This fudge is super easy and when I say, delicious, I really, truly, absolutely, 100% mean it. Like, my new favorite fudge. Like, my new favorite recipe, Like, the answer to my prayers.
All dramatics aside, I really really really really really really want you to make this so you can see just how perfect and wonderful it is!
Cookie Dough Fudge
(adapted from Mel's Kitchen Café)
Why did I have to stumble upon this?
This is not good for me. This is not good for anybody. I mean, look at it this list of ingredients. It's not figure friendly. Or, heart friendly. Or, diabetes friendly.
Is 'diabetes friendly' a thing? I don't know. This fudge has me utterly perplexed. All I know is my stomach hurts right now because I housed so much of this and I think I can feel this fudge abusing my internal organs, including my pancreas.
That description of my current state of physical health is not meant to deter you from making this. Not in the least, really. If you consume a normal amount of this fudge (read: not the whole pan), you shouldn't have this issue.
This fudge is super easy and when I say, delicious, I really, truly, absolutely, 100% mean it. Like, my new favorite fudge. Like, my new favorite recipe, Like, the answer to my prayers.
All dramatics aside, I really really really really really really want you to make this so you can see just how perfect and wonderful it is!
Cookie Dough Fudge
(adapted from Mel's Kitchen Café)
2/3 cup butter, melted and warm
1/2 cup brown sugar
1/4 cup granulated sugar
1/3 cup flour
1/2 cup mini chocolate chips
4 cups Confectioner's sugar
1/3 cup milk
1 tsp vanilla
1/2 tsp salt
In a bowl, combine butter and brown sugar. Stir until all of the brown sugar dissolves.
Add the rest of the ingredients to the mixture. Stir until the batter is well-combined.
Pour batter into a greased 8x8 pan.
Chill overnight.
Friday, February 7, 2014
Naan
With the Winter Olympics underway, I've been thinking a lot about how to incorporate this historical event into my recipes. Obviously, the top answer is by exploring all of the culinary creations other countries have to offer.
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
One of the first thing I decided to try was this naan recipe. Naan is a traditional Indian bread that can be used as a slice of bread for open-faced sandwiches, a side for soaking up sauce, or even as a pizza dough if you're so inclined.
Naan is soft and chewy and filled with little air pockets the way most of my other favorite breads are, so I knew that this was going to be either revolutionary find for me, or the disastrous end of my waistline as I know it!
Naan
I've been doing quite a bit of research in the last few weeks to prepare, looking into mostly Asian, Mediterranean and Mexican recipes as these are typically the flavors I like most. However, I didn't want to miss out on anything, so I also looked into recipes that used ingredients I'd either never used or never heard of.
What better way to enhance my palate than during the Olympics, right?
One of the first thing I decided to try was this naan recipe. Naan is a traditional Indian bread that can be used as a slice of bread for open-faced sandwiches, a side for soaking up sauce, or even as a pizza dough if you're so inclined.
Naan is soft and chewy and filled with little air pockets the way most of my other favorite breads are, so I knew that this was going to be either revolutionary find for me, or the disastrous end of my waistline as I know it!
Naan
1 cup lukewarm water
1/3 cup sugar
4 cups flour
1 egg
2 tsp salt
1/2 stick butter, melted
In a large bowl, add yeast, water and 2 tbsp. of sugar. Let sit for a few minutes. Bubbles should start to appear. Add the rest of the sugar, flour, egg and salt. Knead for 5-7 minutes, or until the dough becomes elastic. Place dough in an oiled bowl and cover with a slightly damp cloth. Store in a warm place for 1 hour to let rise.
Punch down dough. Make about 10-12 equally sized balls of dough and flatten them onto cookie sheets, about 1/4" thick. Let sit covered for an additional hour to rise.
Brush one side of the dough with butter and place butter-side-down on a grill over medium heat for 2-3 minutes. Brush the top with butter and flip, cooking for an additional 2-3 minutes.
Remove from heat and serve immediately.
Apple Sharlotka
Today marks the first official day of the 2014 Winter Olympics.
I can't really say for sure which Olympics are my favorite. It seems like whichever one is coming up next is my favorite. Even as I type this recipe out, I'm watching the Opening Ceremonies. I'm also taking breaks between typing to wolf down slice after slice of this Apple Sharlotka.
It's supposedly a Russian delicacy, but I'm too enthralled in the food, the blogging and the television to bother with researching dessert origins right now.
My biggest thought while watching this is not even about the Olympics, but more about the fashion. I know, I'm such a girl, sometimes. But, seriously, can't we make the official outfits a little more fashionable. I mean, you're representing a whole country in a world-wide competition. We need to get the same company that does the Oregon Ducks football uniforms or something. If you're not familiar, look it up because they look AWESOME. We need to stand out and wow the world. You know, besides our athletic ability and stuff...
Ok, I'm done.
Anyway, I didn't expect to post this because I don't usually write posts like this. Truthfully, I'm just not a big cake fan. Really, I'm not a big baker, so when I find a cake that works for me and tastes good, you know it's really something special and I'm going to share it with you.
This cake is not a cake, though. Not in my world, anyway. This is so moist and full of apples that it's like a pie with bits of cake running through it. That definition may not sound appealing, but it's actually super good. And, I definitely American-ed it up with a ton of extra spice reminiscent of mom's Apple Pie so it's sharper and more flavorful than the first time I made it.
Get into the Sochi Olympic spirit and get your apples out for this dessert!
Apple Sharlotka
(adapted from Smitten Kitchen)
6 Granny Smith apples, peeled, cored and sliced
1 tbsp. lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
1 cup flour
1 cup sugar
3 eggs
1 tsp vanilla
Confectioner's sugar for dusting
Preheat oven 350F.
Toss the sliced apples in lemon juice, cinnamon and nutmeg.
Pour apples into a greased 9-inch springform pan.
In a mixer, beat eggs, flour, sugar and vanilla together to form a batter.
Pour batter over apples.
Bake for 1 hour, or until an inserted toothpick comes out clean. Let cool completely. Dust with Confectioner's sugar before serving.
I can't really say for sure which Olympics are my favorite. It seems like whichever one is coming up next is my favorite. Even as I type this recipe out, I'm watching the Opening Ceremonies. I'm also taking breaks between typing to wolf down slice after slice of this Apple Sharlotka.
It's supposedly a Russian delicacy, but I'm too enthralled in the food, the blogging and the television to bother with researching dessert origins right now.
My biggest thought while watching this is not even about the Olympics, but more about the fashion. I know, I'm such a girl, sometimes. But, seriously, can't we make the official outfits a little more fashionable. I mean, you're representing a whole country in a world-wide competition. We need to get the same company that does the Oregon Ducks football uniforms or something. If you're not familiar, look it up because they look AWESOME. We need to stand out and wow the world. You know, besides our athletic ability and stuff...
Ok, I'm done.
Anyway, I didn't expect to post this because I don't usually write posts like this. Truthfully, I'm just not a big cake fan. Really, I'm not a big baker, so when I find a cake that works for me and tastes good, you know it's really something special and I'm going to share it with you.
This cake is not a cake, though. Not in my world, anyway. This is so moist and full of apples that it's like a pie with bits of cake running through it. That definition may not sound appealing, but it's actually super good. And, I definitely American-ed it up with a ton of extra spice reminiscent of mom's Apple Pie so it's sharper and more flavorful than the first time I made it.
Get into the Sochi Olympic spirit and get your apples out for this dessert!
Apple Sharlotka
(adapted from Smitten Kitchen)
6 Granny Smith apples, peeled, cored and sliced
1 tbsp. lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
1 cup flour
1 cup sugar
3 eggs
1 tsp vanilla
Confectioner's sugar for dusting
Preheat oven 350F.
Toss the sliced apples in lemon juice, cinnamon and nutmeg.
Pour apples into a greased 9-inch springform pan.
In a mixer, beat eggs, flour, sugar and vanilla together to form a batter.
Pour batter over apples.
Bake for 1 hour, or until an inserted toothpick comes out clean. Let cool completely. Dust with Confectioner's sugar before serving.
Buffalo Chicken Taco Salad
So... I don't know if this really counts as a taco salad.
I mean, it's got corn chips in it, but that's really about it. There's no beef, no taco seasoning... the taco seasoning might be only reason a taco salad is a taco salad. But, if we go by that logic, this is nothing more than a Buffalo Chicken salad, and that gets confusing with what we consider traditional, spread-on-a-sandwich chicken salad.
You can see why my head hurts on this one.
Names aside, I felt like a found a gap in buffalo chicken recipe development. There's just not enough sides with this classic flavor. I mean, there's chicken wings themselves, which pretty much work as a side for any pizza or pub-style meal. But outside of that, chicken wing sauce is reserved for the main dish or an appetizer. We all look for ways to be creative with chicken wing sauce as either a meal or a pre-cursor to the meal, but we never seem to look at ways to serve it as a side dish.
So, I decided to set to work, coming up with something that I could serve at one of my favorite types of events: the summer barbeque.
It could be because I'm just so sick of winter, but filling up on this salad makes me feel a little bit better, knowing that summer will eventually be here, even if it feels decades away right now.
This recipe gives me the buffalo chicken flavor I crave on a daily basis while saving room for all of the other sides that await me at a good ol' fashioned barbeque.
Whatever you want to call it, it's spicy and crunchy and creamy and wonderful all rolled into one delicious side dish!
Buffalo Chicken Taco Salad
1 lb. shredded or canned chicken
1/2 head of lettuce, roughly shredded
3 tomatoes, roughly chopped
2 cups shredded Cheddar cheese
4 cups Buffalo-flavored tortilla chips
1 1/2 - 2 cups Ranch or Bleu cheese dressing
1-2 tsp hot sauce, depending on your spice preference
Combine all ingredients into a large bowl.
If you're transporting the salad, wait to add the chips until just prior to serving to keep them crisp.
I mean, it's got corn chips in it, but that's really about it. There's no beef, no taco seasoning... the taco seasoning might be only reason a taco salad is a taco salad. But, if we go by that logic, this is nothing more than a Buffalo Chicken salad, and that gets confusing with what we consider traditional, spread-on-a-sandwich chicken salad.
You can see why my head hurts on this one.
Names aside, I felt like a found a gap in buffalo chicken recipe development. There's just not enough sides with this classic flavor. I mean, there's chicken wings themselves, which pretty much work as a side for any pizza or pub-style meal. But outside of that, chicken wing sauce is reserved for the main dish or an appetizer. We all look for ways to be creative with chicken wing sauce as either a meal or a pre-cursor to the meal, but we never seem to look at ways to serve it as a side dish.
So, I decided to set to work, coming up with something that I could serve at one of my favorite types of events: the summer barbeque.
It could be because I'm just so sick of winter, but filling up on this salad makes me feel a little bit better, knowing that summer will eventually be here, even if it feels decades away right now.
This recipe gives me the buffalo chicken flavor I crave on a daily basis while saving room for all of the other sides that await me at a good ol' fashioned barbeque.
Whatever you want to call it, it's spicy and crunchy and creamy and wonderful all rolled into one delicious side dish!
Buffalo Chicken Taco Salad
1 lb. shredded or canned chicken
1/2 head of lettuce, roughly shredded
3 tomatoes, roughly chopped
2 cups shredded Cheddar cheese
4 cups Buffalo-flavored tortilla chips
1 1/2 - 2 cups Ranch or Bleu cheese dressing
1-2 tsp hot sauce, depending on your spice preference
Combine all ingredients into a large bowl.
If you're transporting the salad, wait to add the chips until just prior to serving to keep them crisp.
Wednesday, February 5, 2014
Stuffed Chicken Marsala
Oh, the weather outside is... disgusting.
If I could bear the thought of storing a picture on my iPhone of my front yard so I could post it for you, I would. But looking outside makes me figuratively ill. Realizing my truck's gas gauge was on 'E' and needing to make a late night gas run in the middle of an almost-blizzard... that made me literally ill.
I've lived in upstate New York all of my life. I should be fairly proficient at shoveling snow and walking on ice and all of those talents that all good northerners should have. You would think. Unfortunately, every year, as much as I enjoy the snow on occasion, I spend about 90% of the time either ignoring or fighting with winter.
Don't get me wrong. There are tons of fun things to do in winter if you just look for them. I'm all for ice skating, snowmobiling, fishing and sledding. And yes, I'm 26 but sledding is still a hobby of mine. The trouble is, when you're done with the snow, the snow is not done with you. It doesn't care that you're boots have no traction, or your tires for that matter. It doesn't care that the Vitamin D in your system is virtually depleted and you're on the brink of a nasty case of Seasonal Affective Disorder. It doesn't care if your pipes burst, or if your power goes out, or if an icicle-covered tree branch falls on your most important possessions. As much as New Yorkers love the stuff, we readily admit that it's a pain in the butt about 90% of the time.
So where am I going with this? Well, thanks for asking. When winter comes, I invariably become a huge hermit by where I don't leave me house unless someone is paying me to. It also means I have to be a little bit more creative because the things I take for granted in the summertime are no longer in reach for me. That includes my snack shop and coffee shop stops. In fact, if you look back through some other posts, you might notice a trend where my fast food copycats are more commonly posted in winter months. That's no coincidence when you consider there's about 10 miles of below zero weather separating me from my favorite foods.
So, in honor of my newfound hermit status for 2014, I am sharing a list of some of my favorite copycat recipes from restaurants I love.
This version of stuffed chicken marsala is super special to me because I love marsala wine sauce. But, I feel like the restaurant versions are always lacking something. It's either too salty from store-bought chicken stock, or the marsala wine is completely underwhelming, or the chicken is fried, which I think makes for a goopy mess when the coating melts into the sauce.
Not okay.
This recipe encompasses the strong flavor and pleasing texture that I look for in a good chicken marsala. Stuffing it with goodness is just an extra bonus. I'd say that this is restaurant quality, but truthfully, this is way better!
Stuffed Chicken Marsala
2 lb. chicken breasts
1/2 cup milk
1 cup Italian-seasoned panko breadcrumbs
2 tbsp. olive oil
1/2 white onion, diced
2 cups sliced mushrooms
1 cup marsala wine
1/2 cup low-sodium chicken broth
1/2 cup milk
Salt & Pepper to taste
2 tbsp. fresh parsley, for garnish
Cheese Filling:
1 cup mozzarella cheese
1/4 cup parmesan cheese
1/4 cup cream cheese
1 tbsp. minced garlic
1/4 tsp red pepper flakes
Salt & Pepper to taste
Preheat oven 350F.
For the cheese filling, mix all ingredients together in a bowl.
Use a butterfly technique to cut chicken breasts widthwise. Spoon 1/2 of the cheese filling on each butterflied half. Cover the cheese with the top of the butterflied chicken.
Coat the chicken breasts in milk, then roll in bread crumbs. Place on a baking sheet. Bake for 35-40 minutes or until chicken is thoroughly cooked and bread crumbs are golden brown.
In a sauté pan, cook onions in olive oil over medium heat until fragrant and translucent. Add mushrooms and cook until soft, about 3-5 minutes.
Add marsala and chicken broth to the sauté pan. Bring to a boil, then reduce to a simmer. Continue cooking for about 15 minutes. Stir in cream and cook an additional 5 minutes. Season with salt and pepper.
Remove chicken from oven and let cool for about 5 minutes. Pour marsala sauce over the chicken. Garnish with parsley before serving.
If I could bear the thought of storing a picture on my iPhone of my front yard so I could post it for you, I would. But looking outside makes me figuratively ill. Realizing my truck's gas gauge was on 'E' and needing to make a late night gas run in the middle of an almost-blizzard... that made me literally ill.
I've lived in upstate New York all of my life. I should be fairly proficient at shoveling snow and walking on ice and all of those talents that all good northerners should have. You would think. Unfortunately, every year, as much as I enjoy the snow on occasion, I spend about 90% of the time either ignoring or fighting with winter.
Don't get me wrong. There are tons of fun things to do in winter if you just look for them. I'm all for ice skating, snowmobiling, fishing and sledding. And yes, I'm 26 but sledding is still a hobby of mine. The trouble is, when you're done with the snow, the snow is not done with you. It doesn't care that you're boots have no traction, or your tires for that matter. It doesn't care that the Vitamin D in your system is virtually depleted and you're on the brink of a nasty case of Seasonal Affective Disorder. It doesn't care if your pipes burst, or if your power goes out, or if an icicle-covered tree branch falls on your most important possessions. As much as New Yorkers love the stuff, we readily admit that it's a pain in the butt about 90% of the time.
So where am I going with this? Well, thanks for asking. When winter comes, I invariably become a huge hermit by where I don't leave me house unless someone is paying me to. It also means I have to be a little bit more creative because the things I take for granted in the summertime are no longer in reach for me. That includes my snack shop and coffee shop stops. In fact, if you look back through some other posts, you might notice a trend where my fast food copycats are more commonly posted in winter months. That's no coincidence when you consider there's about 10 miles of below zero weather separating me from my favorite foods.
So, in honor of my newfound hermit status for 2014, I am sharing a list of some of my favorite copycat recipes from restaurants I love.
This version of stuffed chicken marsala is super special to me because I love marsala wine sauce. But, I feel like the restaurant versions are always lacking something. It's either too salty from store-bought chicken stock, or the marsala wine is completely underwhelming, or the chicken is fried, which I think makes for a goopy mess when the coating melts into the sauce.
Not okay.
This recipe encompasses the strong flavor and pleasing texture that I look for in a good chicken marsala. Stuffing it with goodness is just an extra bonus. I'd say that this is restaurant quality, but truthfully, this is way better!
Stuffed Chicken Marsala
2 lb. chicken breasts
1/2 cup milk
1 cup Italian-seasoned panko breadcrumbs
2 tbsp. olive oil
1/2 white onion, diced
2 cups sliced mushrooms
1 cup marsala wine
1/2 cup low-sodium chicken broth
1/2 cup milk
Salt & Pepper to taste
2 tbsp. fresh parsley, for garnish
Cheese Filling:
1 cup mozzarella cheese
1/4 cup parmesan cheese
1/4 cup cream cheese
1 tbsp. minced garlic
1/4 tsp red pepper flakes
Salt & Pepper to taste
Preheat oven 350F.
For the cheese filling, mix all ingredients together in a bowl.
Use a butterfly technique to cut chicken breasts widthwise. Spoon 1/2 of the cheese filling on each butterflied half. Cover the cheese with the top of the butterflied chicken.
Coat the chicken breasts in milk, then roll in bread crumbs. Place on a baking sheet. Bake for 35-40 minutes or until chicken is thoroughly cooked and bread crumbs are golden brown.
In a sauté pan, cook onions in olive oil over medium heat until fragrant and translucent. Add mushrooms and cook until soft, about 3-5 minutes.
Add marsala and chicken broth to the sauté pan. Bring to a boil, then reduce to a simmer. Continue cooking for about 15 minutes. Stir in cream and cook an additional 5 minutes. Season with salt and pepper.
Remove chicken from oven and let cool for about 5 minutes. Pour marsala sauce over the chicken. Garnish with parsley before serving.
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