Gingersnaps!

So...I realized I never posted this recipe here. Instead, I posted them on my personal blog. Shame on me! Now I realllly want to make some gingersnaps! Here's the post, published almost exactly a year ago:

Growing up, I developed a reputation during the holiday season at my house: it was assumed that I would take the most glorious nap on the couch while my younger brother and mom made Christmas goodies for all the neighbors.

I would start out helping, but somewhere between my favorite no-bake oatmeal cookies, the melt-in-your-mouth English toffee, mini-loaves of bread and countless other goodies, I'd come down with all the classic symptoms of needing a nap: my eyes would get heavy, the yawning was more prominent, and the only thing I wanted to do was rest my head on a pillow. So that's exactly what I would do. Every. Single. Year. Luckily, my brother would help my mom finish the desserts while I dozed. Some help I was, right?  

My mom knew better, though, and always saved one last cookie for me to help make after I had my nap: gingersnaps. For awhile they were actually fun to help create—my brother and I would roll them into tiny little balls, plop them in a bowl with sugar and sprinkle the tiny crystals all over them until you could hardly tell there was dough underneath.

Gingersnaps also happen to be my dad's favorite cookie, which meant that besides quadrupling the recipe for the holiday bake-a-thon at our house, it meant we'd also make them for his birthday and any other random just-because day. In fact, we used to make so many of them so often that this is the first year I've started introducing ginger into my life again. True story. I would find something else to eat or make if ginger was in any dish, because I had visions of gingersnap dancing in my head. Until now. 

 
When I was researching what cookie I wanted to make for the Great Food Blogger Cookie Swap I was going to try something fun and unique—a classic cookie with an Italian twist. I even bought all the ingredients, but I never made it (the ingredients are still sitting in my pantry; I'll make them sometime). For some reason I kept thinking about those darn gingersnaps from decades ago—those gingersnaps I loathed making were now calling my name.  

photo from "A Family Recipe"

I answered the call by opening my family's recipe book. While my photo-copied page doesn't look near as "worn" as the original, I still had fond memories while making these. I had flashbacks to all of those baking days with my mom that I took for granted. I also felt a little strange since this was the first time I've actually made them start to finish, instead of just having the task of rolling them and covering the balls in sugar. Talk about a grown-up wake-up call! 

If you need a quick and easy cookie to make—possibly with your little ones—this is it. Dunk them in your morning coffee (my dad's personal favorite way to eat them) or enjoy them as-is, the flavor is magical and they practically melt in your mouth. It makes around five dozen and they'll keep for quite awhile, although I don't know how since they're so gosh-darn tasty!

Gingersnap Cookies
by The Tale of Two Kitchens 

originally posted on Jessica Lynn Writes

Ingredients: 
3/4 cup Crisco
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons ginger
2 teaspoons baking soda
1 (heaping) teaspoon cinnamon
1/2 teaspoon salt
1/4-1/2 cup extra sugar for rolling

Directions:
Preheat oven to 350f or 180c.

Cream together Crisco and sugar in a medium-sized bowl. Add in the egg and molasses; mix well. Add remaining ingredients (except the extra sugar) a little at a time; mix well.

Roll dough into little balls (about the size of a ping-pong), then roll balls into white sugar. Place on parchment or a wax-paper lined cookie sheet. Do not flatten—they will flatten as they cook. Bake for about 12 minutes. Enjoy.

Grandma's Green Bean Casserole

This Thanksgiving marks the seventh year I've spent the holiday away from home and I remember the first year like it was yesterday. I was studying abroad in England and my "feast" included a frozen turkey meal, an apple turnover, and potato wedges. I watched "Alias" on my laptop and dreamed of eating all the delicious food I knew my family was consuming back at home. 

Flash forward to two years later. I was dating a man (who would become my husband) and I spent Thanksgiving with him and his friends in Georgia (away from my family again). I needed something to take to the shin-dig and I was already craving it, so I asked my grandma for her lip-smacking Green Bean Casserole recipe. It was a big hit and every bite—down to the last bacon bit—was gone by the time we left. 

Little did I know then, but I haven't spent a Thanksgiving at home since I met my husband. Luckily, I've been able to incorporate all of my favorite turkey-day comfort foods into our holiday meal each year, and this casserole always tops the list. Then again, anything that's creamy, cheesy, bacony (it's a word), has a salty crunch mixed into it, and is disguised as vegetables has to be great!

Now that we're living in Italy, making this has been a little trickier. My mom has to ship me one of the ingredients (thanks, mom!), and the store on base typically runs out of fried onion pieces, so you have to plan accordingly and get them in advance. This casserole is worth it, though, and so easy to throw together.

The recipe below serves around 8-10, but I typically double it when I'm serving it for a large group. Leftovers are the best part of Thanksgiving, so these days I don't get hurt if people aren't licking the pan at the end of the night—it just means more for me to eat on Black Friday and over the weekend! 

Grandma's Green Bean Casserole

by The Tale of Two Kitchens

Ingredients: 

• 32 oz. package of frozen French-style green beans
• 1 (10.5 oz) can of cream of mushroom soup
• 8 ounces fresh mushrooms, diced
• 1/2 Tbs. butter
• 1 (5 oz) jar of Kraft Old English Cheese Spread (usually next to Velveeta) 
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1 (3.5 oz) container of French's Fried Onion pieces (or more...more is always better)
• 1 (2 oz) real bacon bit pieces (I've made it with "real" bacon and it tastes better with the jarred bacon bits)

Directions: 

Cook green beans by directions on package and set aside in a colander; let drain for at least 30 minutes—try to get as much liquid out as you can. Preheat oven to 325 degrees.  

Combine soup and cheese spread in a large, microwaveable bowl; heat in the microwave until both stir together easily.  

Heat butter in a pan on medium; add mushrooms. Season with salt and pepper to taste; keep stirring. Mushrooms will eventually produce their own liquid; when this happens, turn up the heat a little bit so the liquid can cook off.  

Once mushrooms are cooked, add to the soup and cheese mixture. Add salt, pepper, and garlic; stir to combine. Toss green beans into the mixture along with some onion pieces and bacon bits; stir. 

Spray a casserole dish with cooking spray; place mixture in dish*. Top with the rest of the bacon and onions. Bake for 30 minutes. Enjoy :)

*If you have a small, oven-proof dish, make your own little portion to enjoy while you wait for guests to arrive!  

Focaccia Pugliese

Before my husband was my husband he wooed me with food, specifically with his baking. One of the first things he made was focaccia. I was madly in love, and not just with my boyfriend. The bread was so fluffy and moist, the crust was the perfect amount of crispy and chewy, and the toppings burst with flavor. I had focaccia before that day, I'm sure of it, but I was shocked that he made it by himself and from scratch; that was the day I knew I truly loved focaccia.

Since our young days as a couple we've made this dozens of times, and I'm still amazed that it's made with potatoes—who knew?! The recipe below makes one thick and poofy focaccia that's lighter than it looks thanks to the velvety olive oil and creamy potatoes. (Keep this in mind when you have Thanksgiving leftovers!) 

Our staple toppings are usually a smattering of pesto, sun-dried tomatoes, olives, rosemary, and Parmesan cheese. But sometimes we get creative and add mushrooms, onions, bell peppers, or other veggies we have on hand. I also suggest using a good extra-virgin olive oil—a little bit goes long way, so bust out your good stuff!

Oh, one other note: this is addicting. Consider yourself warned! 

Focaccia

by The Tale of Two Kitchens

Ingredients:
1 cup room-temperature mashed potatoes (we use instant potatoes if we don't have "real" potatoes on hand)
1 1/2 tsp active dry yeast
1/4 cup water, warm
1 cup water, room temperature 
3-4 Tbs extra-virgin olive oil, divided
3 3/4 cup all-purpose flour
2 tsp salt
1/4-1/2 cup Parmesan cheese
sprigs of rosemary 

Optional Toppings:
2-3 Tbs pesto
12-15 olives (green and/or black) cut in half
1/2 oil-packed sun-dried tomatoes, drained and chopped  
2-3 mushrooms, sliced or chopped
1/2 onion, sliced or chopped
1 bell pepper, sliced or chopped 

Directions:
In medium-sized bowl whisk yeast into warm water and let stand until creamy, about 10 minutes. Stir in remaining water (room temperature) and 1 tablespoon of oil. Combine mashed potatoes (room temperature—if it's hot it'll kill the yeast), flour, and salt into yeast mixture and stir for about 3 minutes. Continue stirring until it gets too difficult, then mix with your hands. Knead until dough is velvety, elastic and slightly sticky. Place dough on a clean, lightly floured workplace and continue kneading until dough is no longer sticky (add a more flour a little bit at a time if necessary). Drizzle 1/2 tablespoon of oil in empty bowl, then place dough back in bowl. Flip dough to get it covered in oil; cover bowl with plastic wrap or a towel and let rise until doubled (about 2 hours). 

Preheat oven to 400F.

Spread dough onto a well-oiled cookie sheet (9x13"). Cover with towel and let double (about 1 hour). Once doubled, press your fingertips into dough to create "dimples." Spread pesto evenly across the top, scatter on your toppings (except sun-dried tomatoes*), and sprinkle cheese and rosemary. Drizzle remaining olive oil, making sure to cover edges and corners. 

Bake for ~20 minutes, adding sun-dried tomatoes just as focaccia is golden brown.

Calabacitas

I don't know how it happened, but I'm finally getting to a point where I can make things from scratch without needing a recipe. This is a loooooooong time coming and it only holds true for a few dishes, but it's very exciting for me.

My mom used to make calabacitas (call-ah-bah-see-tas) all the time as a side dish and now I know why: it's unbelievably easy, we tend to always have the ingredients on hand, it's an excellent way to eat your veggies, and it tastes delicious! WIN!

My husband and I enjoy this at least twice a week, if not more. It works well with so many dishes—enchiladas, tacos, fish, chicken, steak, etc., and I love throwing leftovers (if we have any) into an omelet the next morning.  We've discovered it tastes best when the onions and zucchini get nice and caramelized—cooked almost to the point where you think they've been cooking a few minutes too long—that's when the flavors really mingle together, but play around with it to find a consistency that works for you.

Calabacitas 

by The Tale of Two Kitchens

Ingredients
1 tsp oil
1 onion, chopped
1 zucchini chopped into quarters
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
pinch (1/8 tsp) red pepper flakes (optional)
1 can of corn, drained
*green chile about 4 ounces, diced, pealed, drained
1/4 cup shredded cheese (cheddar, Colby/Jack, Swiss, etc.)

Directions
Heat oil in a medium skillet on medium heat. Add onions; saute until fragrant. Add zucchini; mix with onions. When zucchini starts to get soft, add salt, pepper, garlic powder (and red pepper flakes if you want some additional heat). Cook until veggies are nice and brown or to your desired caramelization (about 3-5 minutes). Stir in green chile. Once chile is heated through, mix in corn. Cook, stirring occasionally, for a few minutes. Add half the shredded cheese over veggies; stir to combine. Turn off heat; move to serving dish and sprinkle remaining cheese over the top. Serve and enjoy!

*While this tastes better with fresh chile, we've been using the canned variety for the past four months without a problem!

Vodka Cream Sauce

We tend to keep several jarred sauces in our pantry for nights when I need to whip dinner up in a matter of minutes. Those sauces are good to have on hand and if I have the time I'll add extra veggies or protein to them, but creating a sauce (almost) from scratch always tastes so much better.

I've been making this one for a couple years now and I'm just now getting around to posting it. I feel the need to apologize for the iPhone picture, but at the same time I'm also not sorry. I love taking photos of food, but once dinnertime rolls around I just want to eat and relax with my husband! I'm working on posting more of our favorite recipes, which means there will be more iPhone pictures in the future. I'm sorry I'm not really that sorry.

What I'm actually really sorry for is not sharing this with you sooner. This is one of those meals that's hearty and flavorful enough to stand all on its own. Sometimes if I'm really feeling ambitious, I'll add shrimp to the mix (throw them in the sauce just before adding the cream so they'll have time to cook) or my new favorite way is to make it with bacon*. Put this on your menu and you definitely won't be sorry you made it!

Vodka Cream Sauce 

adapted from Cooking Light

serves 4

Ingredients:
8 ounces pasta of your choice
1/2 tablespoon olive oil
1 onion, finely chopped
1 teaspoon salt, divided
1/4 teaspoon red pepper flakes (more if you want it spicy!)
1/4 teaspoon ground black pepper
2 garlic cloves, minced
1/2 cup (4 ounces) vodka
1/4 cup chicken (or veggie) broth
1 24-ounce can crushed tomatoes
1/4 cup cream (whipping, heavy, half & half; fat free works fine, too)
3 tablespoons (about 10 leaves), fresh basil, thinly sliced
Parmesan cheese (optional)

Directions:
Cook pasta according to package directions. Drain, set aside, and keep warm.

Heat oil in a large pot or skillet with high sides. Add onion; saute until soft and tender. Add 1/4 teaspoon salt, garlic, and red pepper flakes, and black pepper; saute 1 minute. Add vodka; bring to a boil. Reduce heat; simmer until liquid has reduced by half (if the vodka reduces rather quickly I sometimes add an extra splash or two just for kicks). Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat; simmer for 10 minutes. Using an immersion blender (or a blender), process until smooth. (If you used a large blender, return mixture to pan.) Stir in cream; cook 2 minutes over medium heat, stirring constantly until no white streaks remain. Stir in cooked pasta, basil, and 1/4 teaspoon salt. Serve immediately with Parmesan cheese and homemade bread.

*To add bacon: Omit olive oil; dice 4-6 slices of bacon and cook until brown and crispy in the skillet before adding onion. Remove cooked bacon to paper towels and let drain. Using the bacon fat, cook onions and follow the rest of the recipe. Add cooked bacon pieces to the sauce before adding cream.

Baked Oatmeal Muffins

I'll be the first to admit that I have a picky palate. I typically like almost anything, but sometimes my taste buds sort of freak out on me. Take breakfast, for example. A lot of people like having sweets in the morning, but even a banana is too sweet sometimes; I need savory eats to satisfy me...usually. I do like French toast and pancakes on the weekends for brunch and occasionally oatmeal when it's cold outside. See, I told you I have a picky palate!

So when Natalie posted a recipe for a Baked Oatmeal that didn't look too sweet, I was intrigued. I made it right away and actually liked it! But here's the weird thing: I actually wanted it a little sweeter. Since she posted the recipe I've made it just about every week, tweaking it every time and trying to get it just right. Finally, after several attempts, I have a version I really enjoy eating.

The original recipe calls for making this casserole-style, but for the past few weeks I've been making them in muffin tins and I'm loving the convenience of having muffins ready throughout the week. My husband usually grabs two (or three or four) and eats them for breakfast on his way to work. If I have it for breakfast I'll heat a couple up and pour milk over them or I'll have one muffin along with an egg for some protein. They're also great as a snack before or after a workout.

If you make these keep in mind that they're not traditional muffins, so they won't really rise. Also, play around with the extra ingredients; use what you have on hand already! The amount of muffins you'll get in a batch will also vary depending on your add-ins.

Baked Oatmeal Muffins

adapted from Oven Love

Ingredients:

2 large eggs

1/4 cup butter, melted (can use butter substitute)

1/4 cup agave nectar or honey

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons cinnamon

2 teaspoons vanilla

2 Tablespoons brown sugar

2 Tablespoons flax seeds

4 ounces applesauce (one small container)

1 apple, peeled and grated

1 1/4 milk

3 cups old-fashioned oats

1/4—1/2 cup chopped nuts (optional)

1/4—1/2 cup dried fruit (optional; I've been adding dried apples and dried cranberries)

1/4—1/2 cup fresh or frozen fruit (optional; I've been using frozen blueberries—I don't thaw them before adding)

Directions:

Line two muffin tins with muffin/cupcake liners. Preheat oven to 375f (180c).  

In a large bowl stir together all ingredients except oats and add-ins. Once everything is combined, mix in oats nuts and dried fruit. Carefully fold in fresh or frozen fruit.

 

Let oat mixture sit and soak for 30 minutes at room temperature. After 30 minutes, scoop mixture into muffin cups (using 1/4 or 1/3 cup servings). Bake for 15-20* minutes or until the tops are golden brown and a toothpick inserted into the muffin comes out clean. (*Mine are done after about 15 minutes, but I have a tiny oven, so yours may need longer.) Pop the muffins out of the tin and let cool completely on a cooling rack. Will keep in the fridge in an airtight container or Ziplock bag for up to a week.

Chicken Parm Bake

Shame on me for not posting this earlier. I don't have any excuses, except that I simply forgot. A few weeks ago I wrote a guest post for Oven Love and shared this recipe, but I never told you about it. Whoops! Please make this and then forgive me.

I thought about it today because I was going to make it for dinner, but I ran out of croutons. The croutons, you see, takes this simple meal to a whole new level. I usually have an extra bag of croutons on hand, because it's my go-to meal when I really don't feel like cooking at night, so you can imagine my disappointment when I had to scrounge up something else for dinner. We're having steak, by the way.

The moral of this story is: the next time you're at the store, pick up two bags of croutons. You'll need a second bag for that one night when you have no idea what's for dinner and really don't feel like cooking.

Now if you'll excuse me, I need to go buy a couple bags of croutons!

Head over to Oven Love for the recipe and more gabbing from me about how much I love this meal!

Green Chile Chicken Enchiladas

I grew up on my tias' green chile chicken enchilada casserole, but I never bothered to ask how they made it; I mean, why learn how to cook it when they'll make it for you? Actually, that's not true. I think I did ask—several times—but their recipe included "some" of this, "a little" of that, followed by a dash, a pinch, and a sprinkling of "those." They all swore it was "really easy to make," which is why they didn't have an actual recipe.

I'm the type of person who needs clear-cut directions. Spell it out for me in detail so I can check, double check, and then have someone else make sure I got it all right, otherwise you'll end up with salt cookies instead of sugar cookies. So a few weeks before I moved from New Mexico to Georgia, my mom and I practiced making green chile chicken enchiladas. It turns out making the casserole really is pretty freaking easy.

I've been making this now for more than two years and I'm proud to say I don't use a recipe for it anymore, which is why it's probably taken me so long to share this with you. I have the basics down, but sometimes I'll throw in a little something extra (it's great with an additional 1 cup of sauteed mushrooms) or play around with ingredients (sometimes I use whatever cheese I have on hand, and I love using leftover Thanksgiving turkey in place of the chicken). The recipe also works great cut in half, which is something I like to do when it's just me at home.

Like most casseroles, this tastes better after it's been out of the oven for a few hours and even better the next day. All the flavors have time to sit, mingle, and get to know each other, resulting in a party in your mouth later. If you do make it ahead of time, just pop it back into the oven for a bit to warm it back up. Serve with Spanish rice, calabacitas (coming this week!), and homemade tortillas!

Green Chile Chicken Enchiladas

by The Tale of Two Kitchens

Ingredients:
1 pound chicken breasts, cooked and shredded
2 (10 oz) cans cream of mushroom soup
1 batch green chile sauce (or 1-2 cups green chile, pealed and chopped)
1/2 tsp freshly ground pepper
1/2 tsp cumin
1/2 tsp garlic
8 corn tortillas, quartered
1/4 cup your favorite salsa
12 oz shredded cheese (cheddar or Colby/Monterrey Jack blend)
1/2 onion, chopped (optional, but only if you absolutely, positively HATE onions)

Directions: 
Preheat oven to 350F (180c). Lightly spray a 9x13 casserole dish with non-stick spray.

In a medium-sized pot on medium-high heat, combine soup, chile, and (cooked) chicken. Add ground pepper, cumin and garlic; mix to combine. Once the mixture starts to boil thickly, take off heat, stir, and set aside.

Submerge quartered tortilla pieces in salsa one at a time and place along the bottom of the casserole dish so the whole thing is covered (it takes around three and a half whole tortillas per layer—it's okay if there are some spaces or if they lay on top of each other). Spread half of chicken mixture over tortillas. Sprinkle half the onions over chicken mixture, then add around a 1/4 of the cheese over the onions. Repeat layers with remaining ingredients ending with the cheese.

Bake, covered with foil, for 30 minutes. Remove foil and continue baking for an additional 15 minutes or until the cheese is bubbly. Let cool, slice, and serve! (It's often not very set when we eat it straight out of the oven, but it still tastes great and will firm up for leftovers!)

Sausage Tomato Stew

We've been on a huge soup kick over here lately. I'm trying to eat less carbs and more veggies and protein, so soup is turning out to be one of my favorite meals. Not to mention, it's warm, hearty, and freezes wonderfully. 

If you have all the ingredients chopped and ready to go, this stew comes together fairly quickly, so it's perfect for a night when you don't have dinner planned. Of course, like most soups, this tastes better the next day (or even weeks later if you freeze it), but it also has a rich flavor fresh out of the pot! 

 Sausage Tomato Stew

adapted by Lia Huber from Cooking Light

Ingredients 

1 teaspoon olive oil
1 onion, chopped
3 garlic cloves, minced 

1/2 teaspoon red pepper flakes (optional)

1/4 teaspoon fresh ground pepper
1 pound ground sausage (turkey, pork, chicken, whatever)
1/4 cup tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
4 cups chopped kale

1 can diced tomatoes
1 cup water
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
3 (14-ounce) cans fat-free, less-sodium chicken broth

Directions: 

Heat oil in a large Dutch oven or pot over medium-high heat. Add onion and garlic; sauté 1 minute. Add sausage; sauté 4 minutes. When is brown, add red pepper flakes and ground pepper; stir around until meat is completely cooked.  Add tomato paste; cook 1 minute. Add chickpeas, kale, and remaining ingredients; bring to a boil. Reduce heat, and simmer 15 minutes.

Taco Pie

When we make dinner around here it's almost always something simple, and without a doubt, tacos debut at the top of our menu each week. They're just too easy to make: brown and season meat, chop up fresh veg, make some quick Spanish rice and you're pretty much good to go. The problem with having Taco Tuesday (or Wednesday, Thursday or Friday) weekly is that it can start getting mundane. We switch it up every once in awhile by having nacho cups (recipe coming soon) or even burritos, but my tastebuds have been craving a little something more.

The second I saw this Taco Pie I knew I hit dinner jackpot. I mean, come on, it's taco in pie form—what's not to love? The fact that it's also ridiculously simple to assemble and is bursting with zesty southwestern flavors are just added bonuses. This kind of reminded me of a Mexican version of shepherds (or cottage) pie, or even a taco enchilada, but I'm happy to keep calling it Taco Pie, because seriously, pie rocks.

Taco Pie

adapted from Food Network Magazine

Ingredients:

• 6 or 7 taco shelves, halved (12-14 pieces total, or make your own)
• 1/2 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon of cayenne pepper
• 1 pound lean ground beef
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 15-ounce can crushed tomatoes (or one can diced tomatoes + 2 Tbs tomato paste)
• 1/4 cup salsa (optional depending on how much spice you like)
• 8 ounces chopped green chiles
• 1 can corn, drained
• 7 ounces of cheese, divided (sharp cheddar, mozzarella, Colby & Monterey Jack, etc.)

Directions:

Preheat oven to 400 degrees F (200 Celsius). Heat vegetable oil in a large skillet over medium-high heat. Add onions to the skillet and cook, stirring until soft and translucent. Add minced garlic and cayenne; stir and mix for about 30 seconds. Add ground beef, salt, garlic powder and cumin; cook, breaking up the meat, until browned. Stir in tomatoes, salsa, chile and corn; mix well. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat.

Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate (overlapping is fine; about 5 halves). Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes. Slice, serve, and enjoy! 

p.s. I could use some advice on how to take pictures of food when it's pitch black outside, your stomach is growling, and the last thing you want to do is let the food get cold to get a decent shot. 

Chocolate Lover's Cake Brownies

We've been in a brownie frenzy over here lately. To be honest, it's because the boxed brownie mixes were on sale at the store and I picked up way more than we'll ever need. They're just so convenient and let's face it, they taste pretty fantastic.

But the other day I was in a mood to bake, so I used a recipe I've had my eye on and got my bake on. Once I started mixing everything together I was a little surprised at how liquidy the batter was, so I decided to forego adding nuts to the mix (I love pecans or walnuts in my brownies). That turned out to be a good decision, since these were great all on their own.

The end result produced a definite cake-like brownie that was light and fluffy, moist, and had a smooth chocolate flavor. I added cinnamon to the recipe and I loved tasting a hint of spice with each bite. I'd like to try making these a bit healthier in the future, because I had a really hard time not eating the entire batch; I sent them all (minus one or two) with my husband to work. He said they were gone within a couple hours.

Chocolate Lover's Cake Brownies

slightly adapted from Kikkoman

Ingredients:
1-1/2 cups all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon baking soda 
1/4 teaspoon salt 
1-1/4 cups granulated sugar 
1/2 cup unsweetened cocoa

1 teaspoon cinnamon 

2/3 cup vegetable oil 

2 eggs 
1-1/2  teaspoon vanilla extract 
3/4 cup Pearl Chocolate 
Organic Soymilk 
Powdered sugar (optional)

Directions:
Combine flour, baking powder, baking soda and salt in small bowl. Mix together granulated sugar, cocoa, cinnamon, and 1/3 cup boiling water in large mixing bowl with wooden spoon. Add oil, eggs and vanilla; beat lightly until just combined. Alternately add flour mixture and soymilk, beating after each addition.


Pour batter into nonstick 15 x 10-inch jelly roll baking pan.Bake in preheated 350°F oven 18 minutes, or until wooden toothpick inserted near the center comes out clean. Cool completely on wire rack. Dust with powdered sugar, if desired.

*These brownies are part of a giveaway sponsored by Kikkoman on Jessica Lynn Writes

Tarragon Chicken Salad

I'm going to be completely honest, I thought I hated tarragon before I even tasted it. It was one of those herbs that just sounded overpowering and unpleasant, so I avoided it whenever I saw it in a recipe.

My suspicions about not liking it where further confirmed when I smelled it for the first time. It was musky, bitter, and smelled like licorice—and I'm not talking about the delicious cherry-flavored vines you get at movie theaters; I mean the black, anise-flavored licorice, which is not my cup of tea.

The first time I eventually tried it was at my friend's house for lunch. I winced and pleaded with her to only add half the amount in the chicken salad in case I ended up actually hated it. Since it was her first time trying it, too, she happily obliged and added less than half than what the recipe called for. When we tasted the salad we both had one of those "AHA!" moments. It was delicious. So fantastic that we didn't just put in the missing half of the herb, but added more.

The scent of tarragon turns out to be absolutely nothing like the actual taste of it when it's mixed with poultry and fish. It completely enhances the flavor of the chicken salad and takes that simple meal to an entirely new level. Mixed with chicken it becomes peppery, sweet, tangy, and completely addicting. It also goes great with tuna salad, and I'm anxious to start using it in other recipes.

Made with a few less ingredients than below (only what I had on hand) and served on Wasa Flatbread with avocado. Yummy.

Tarragon Chicken Salad

adapted from Life with the Cappellano Family

Ingredients 

1 pound cooked chicken breast, shredded or diced

½ cup mayo

¼ cup sour cream

¼ cup fresh tarragon

2 celery stalks, diced

¼ cup onions, diced

½ pint cherry tomatoes, cut in half

4 oz. red or green grapes, cut in half

½ teaspoon garlic powder

salt and pepper to taste
1 tablespoon green chile or jalapenos, diced (optional)

Directions:

Mix all ingredients together, chill and serve!

(Use this recipe as a starting off point! If you like creamier chicken salad, add more mayo or sour cream. If you want to be a bit healthier, use the low-fat varieties. Skip the onions and tomatoes if you don’t like them, and don’t fret if you’re out of grapes! Use what you have on hand, just don’t forget the tarragon!)   

{Head on over Jessica Lynn Writes for your chance to win a Barilla pasta-sauce pack! Deadline to enter is tomorrow night!}

Ginger Glazed Mahi Mahi

We had this for dinner tonight and it was so good and so easy to make that I had to share it with you ASAP.

This fish was sweet, spicy, and even a little tangy, and would be great served over rice and with grilled or roasted veggies. My husband licked his plate and said he wants it again soon. We baked it in the oven, but it would be just as delicious—if not better—grilled.

Ginger Glazed Mahi Mahi

adapted from Sunny Side Up in San Diego

Ingredients:
3 tablespoons honey or agave nectar
3 tablespoons soy sauce
3 tablespoons red or white wine vinegar
1/2 teaspoon ginger
Pinch of red pepper flakes (kick it up a notch with 1/2 teaspoon!)
3 cloves garlic, crushed or to taste
1 teaspoons olive oil
4 mahi mahi fillets (tilapia would be great, too)
salt and pepper to taste
sliced scallions (optional for garnish)

Directions:
In a shallow glass dish, stir together first seven ingredients. (If the honey is too thick, heat mixture in microwave for about 20 seconds). Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 30 minutes to marinate. If fillets don't have skin, flip fillets and continue marinating after 15 minutes.

After marinating, pour the marinade into a small pot and bring to a boil on medium heat. (Keep an eye on it that it doesn't boil over quickly.) Turn down to a simmer and let it thicken while you grill/bake the fish.

Grill the Mahi Mahi for 4 minutes on each side or bake at 400 degrees for around 10 minutes are until flaky and done.

Serve by pouring the glaze over the fish and sprinkling with scallions. 

Caprese on Crostini

My husband and I can't get enough of this meal, probably because it's so gosh darn hot outside that eating something light and refreshing is comforting on a hot, muggy night. I love it, because it's ridiculously simple, doesn't require any cooking, and is relatively mess free. We had it one night as a snack in the middle of the day as a way to use up some of the basil growing in our garden, and before we knew it, our snack turned into one of our favorite dinners.

I'm sure there's some fancy schmancy Italian word or phrase for what this really is, but for now we're calling it Caprese on Crostini and you only need a handful of things to make it: fresh basil, ripe tomatoes, mozzarella, olive oil, balsamic vinegar (optional), and some good, crusty bread.

There's no right or wrong way to eat this. My husband and I usually put out all the ingredients out on the table and build our own in different combinations. Sometimes I drizzle vinegar over just the bread or other times I top the whole thing with vinegar, and sometimes I sprinkle pepper on the tomatoes for an added kick of heat. It's really up to you and how you want to eat this.

Choosing quality ingredients is key here, so skip the beefsteak tomatoes and pick up some plump, juicy, red tomatoes just off the vine. Don't forget to pour yourself a glass of crisp and refreshing white wine! 

Caprese on Crostini

Ingredients: 
3-4 large ripe tomatoes, sliced 1/4-inch thick
handful fresh basil
16-ounces fresh Mozzarella, sliced 1/4-inch thick
loaf good crusty bread, sliced thin
olive oil (for drizzling)
balsamic vinegar (for drizzling, optional)
pepper (to taste)
garlic (optional)

Directions:
Drizzle olive oil on bread; bake or broil in oven until golden brown on both sides. Optional, once toast is out of the oven, rub a piece of garlic over it. Another option: Grate some mozzarella on top of bread and broil it until bubbly and golden brown. Top with ingredients in any combination.

Green Chile Sauce

When I go out to eat in New Mexico I always get my food smothered in "Christmas," which is what we call the mixture of red chile and green chile. (Fun fact: New Mexico's official state question is "red or green?") Several weeks ago I realized that I've never made a green chile sauce before, which is strange since that's pretty much all I eat at restaurants back home.
 
We have a freezer full of green chile out here that we need to start using before we move, so I got out my trusty cookbook and found a recipe for green chile sauce. I use this with so many foods now (huevos rancheros, over chicken, mixed in beans, inside enchiladas, etc.) that I had to share it with you. It's usually gone within a day or two at our house, so I need to start doubling the recipe! I'll also post recipes to the foods above in the next few weeks.

 Green Chile Sauce

adapted from Simply Simpatico

Ingredients
1/2 cup onion, diced
2 garlic cloves, minced
1 tablespoon butter, margarine, or oil
1 tablespoon flour
1 cup water (or chicken or vegetable stock)
1 cup green chile* (roasted, peeled, diced)
salt to taste

Directions
Saute onions and garlic in butter (margarine or oil) over medium heat. When onions are translucent, mix in flour (it should look sort of like a paste). Add green chile and water (or stock); bring to a boil. Once boiling, reduce heat and simmer for five minutes, stirring frequently. Remove from heat. Add salt to taste.

*I've only made this with fresh green chile, so if you're using green chile from a can, your results may differ.

Banana Blueberry Bread

Banana bread was one of the first things I made when I got married (around the same time that I really got interested in cooking) and I failed at it...big time. Everyone told me how simple it was to make banana bread, but for some reason I couldn't get the hang of it. It either tasted like cardboard, was soggy in the middle, or would completely collapse when I took it out of the oven. 

Luckily, I didn't give up; I kept trying new recipes and finally got the hang of it. This recipe is finally a keeper. I've made it several times, tweaking things here and there, and I love it. Not only that, but when my husband's grandma was here a few months ago she said she liked it! It's always good when grandma likes your food! This banana bread is moist and packed with velvety flavors, making it creamy and decadent, which says a lot for something simple like a banana bread. The very best part about this is how easy it is to make—it hasn't failed me yet.

I recently made a loaf and took it with us on a road trip (hence the on-the-go picture), and it made for a great snack or a quick breakfast. I added blueberries, because I had some in the fridge, but you could add chocolate chips or pecans instead!

Banana Blueberry Bread

adapted from Chez Us

Ingredients

½ cups butter
3 ounces cream cheese (by weight)
1 cup brown sugar
3 pieces ripe bananas
1 egg
¼ cups sour cream
1-½ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoons salt
1 cup blueberries or chocolate chips (optional)
1 cup pecans (optional)

Directions 
Heat oven to 350. Lightly grease a loaf pan. Cream butter, cream cheese and sugar until light and fluffy. Add bananas, egg and sour cream; mix until smooth. Add dry ingredients. Stir in blueberries or chocolate chips. Pour into prepared loaf pan. Bake for 60 – 75 minutes, until golden and not doughy in the middle.

Green Chile Apple (Hand-Held) Pies

The first time I tried a green chile apple pie was in Vermont, of all places. We were visiting a friend who insisted we bring him some Hatch green chile from New Mexico so he could make a pie. I was intrigued at what it would taste like and fell completely in love after one bite. Unfortunately, the rest of my family didn't really care for it and I'm sorry to say that I never had it again...until now.

I always thought about green chile apple pie and wanted to make it several times, but every time I mentioned it people, (my husband) looked at me like I was crazy. A few months ago I came across a recipe for these hand-held pies (turnovers, really), and I decided to finally make them. I think you either like green chile apple pie or you don't. Personally, I love the sweet heat combo and could eat them all day long...which is exactly what I did.

If you make these, and I really hope you do, play around with the amount of chile you use. Chile from a can tends to be on the mild side, so you can probably get away with using a full cup. If you're using fresh chile, taste it first and judge the heat. We used one cup of VERY hot chile and I was afraid of the outcome, but I think cooking it and combining it with the sweet apples actually helped simmer the spiciness. If you're timid about chile, add it to a few pies and see how they taste—the outcome may surprise you!

Green Chile Apple (Hand-Held) Pies

adapted from Bless Her Heart

Ingredients:
4 sheets of puff pastry, thawed according to manufacturers instructions
3 cups apples, peeled and diced into bite-sized pieces
1 tbsp fresh lemon juice
1 cup green chiles, roasted, peeled and diced.
1/2 cup of sugar
1 Tablespoon ground cinnamon
1 tsp cornstarch
1/4 tsp salt
2 tablespoons cinnamon sugar (1Tbs sugar; 1Tbs cinnamon)
flour for dusting the workspace
egg for egg wash

Directions:
Preheat oven to 375 degrees. Mix lemon juice with the apples to keep them from browning. Stir in green chile. In a small bowl, mix sugar, cinnamon, cornstarch and salt. Thoroughly mix dry ingredients into the apple mixture. Set aside; mix occasionally. In a small bowl beat egg for eggwash.

Lightly flour a work surface for cutting out puff pastry circles. Using a bowl as your cutter, you should be able to get 2-3 circles from each sheet of puff pastry sheet. The circles should be around 5-6" in diameter (we used the lid from our flour container—get creative with your cutter!).

Fill in half of the circle with apple filling, around 2-3 full tablespoons of filling depending on the size of circles. Sprinkle cinnamon sugar on top of filling. Brush along half of the edge of the circle with egg wash. Fold in half, tucking the filling inside as you go along and pinch closed, or seal with the tines of a fork. Cut a 1" slit in the top for a vent. Brush the top with the egg wash; sprinkle with more cinnamon sugar. Place on parchment paper on a baking sheet. Repeat with remaining hand pies. Bake for 25 minutes or until golden brown.