Wednesday, February 23, 2011

Chocolate Peanut Butter Squares

Homemade Resees! We halved the recipe below to make a 7x11 pan of squares. They were so tasty, that by the end of the night there was only this one lone square left standing.

1 cup butter
4 cups confectioners' sugar
2 cups peanut butter
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 cup semisweet chocolate chips

Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

Pizza Cobbler

Thank you Alisha for this yummy recipe! I had a can of grand biscuits so I think my can was more like 12 ounces. So, it took more like 35min for my biscuits to cook through. I had to cover the dish half-way through so the tops wouldn't get too brown. Oh, and I also used 1 1/2 c. of spicy spaghetti sauce instead of the tomato sauce to give it more flavor. We gobbled this up!

1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, smashed and peeled
One 8- to 10-ounce package sliced mushrooms
1½ cups tomato sauce
½ cup sliced black olives
2/3 cup sliced pepperoni
1 cup shredded mozzarella cheese
One 7.5-ounce can refrigerated biscuits, separated and cut into quarters

Preheat the oven to 400°. In a large skillet, combine the oil, onion and garlic and cook on medium-high heat, stirring occasionally, for 2 minutes. Add the mushrooms and cook until tender, about 5 minutes. Stir in the tomato sauce and olives and bring to a simmer.

Spread the sauce mixture in a greased 2-quart baking dish. Arrange the pepperoni in a single layer on top and sprinkle with the cheese. Top with the biscuit pieces. Bake until the cheese is bubbly and the biscuits are browned, about 15 minutes. Let cool for about 5 minutes before serving.

Feta Cheese Foldovers

A really simple, yet elegant recipe to serve for a party.

8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

Monday, February 14, 2011

Chicken Caesar Wraps

Jaime gave me the great idea of putting chicken caesar wrap ingredients into a wrap- caesar dressing, lettuce, chicken, parm cheese, etc. Genius! I think we're going to have it again this week!

Couscous Salad with Chicken, Tomato and Basil

I didn't have the feta for this recipe, but it was still mighty tasty!! SO fast!

2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked couscous
2 cups chopped tomato (about 1 1/4 pounds)
2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)
1/3 cup thinly sliced fresh basil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1-ounce) crumbled feta cheese

Combine 1 tablespoon olive oil and garlic in a large microwave-safe bowl, and microwave at high for 45 seconds. Add the broth; microwave at high 4 minutes or until mixture simmers. Gradually stir in couscous; cover and let stand 5 minutes. Fluff with a fork. Stir in the tomato, chicken, basil, vinegar, salt, and pepper. Drizzle with 1 tablespoon oil, and sprinkle with cheese.

Ham and Cheese Calzones

I think I'm going to ask for white plates for next Christmas. I think this would look a lot more appetizing on a white plate.

1 can (13.8 oz.) refrigerated pizza crust (I used wheat TJ dough)
16 slices Honey Ham
1 cup Shredded Cheese
1/4 cup Ranch Dressing

HEAT oven to 400°F.

UNROLL pizza dough on lightly floured surface. Pat out dough to form 16x12-inch rectangle. Cut into quarters.

TOP dough with ham to within 1/2 inch of sides. Mix cheese and dressing; spread on ham. Fold each rectangle in half; seal edges with fork. Put on baking sheet sprayed with cooking spray.

BAKE 16 to 18 min. or until golden brown.

French Dip Sandwiches

One of the many awesome recipes on Angela's food blog. These were so tender and juicy. Dipping them in the leftover juices was the kicker! I just about cried when Mark accidentally dumped the left over juices down the drain. It makes a lot of meat so you can use the leftovers for beef taquitos, bbq beef sandwiches, etc

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with two forks.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices from crock pot into small cups for dipping and enjoy!

Green Chile Spinach Quiche

I totally forgot to take a picture of this quiche. Searching for quiche pictures on google images was not pleasant. I agree that quiche is hard to photograph. But seriously people! Gross! Anyways...this quiche was delicious. Just the right amount of kick and cheesiness. Mark said it was a "hearty" quiche, which I think is a good thing.

1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 eggs
1/2 (8 ounce) package shredded Colby-Monterey Jack cheese
1 cup small curd cottage cheese
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4 ounce) can chopped green chilies
1/4 cup melted butter
1 (9 inch) unbaked pie crusts

Preheat an oven to 400 degrees F (200 degrees C). Whisk the flour, baking powder, and salt together in a small bowl; set aside.
Beat the eggs in a mixing bowl until smooth. Whisk in the flour mixture until no lumps remain. Stir in the Colby-Monterey Jack cheese, cottage cheese, spinach, green chiles, and melted butter until evenly blended. Pour into pie crust.
Bake the quiche in the preheated oven for 15 minutes at 400 degrees F (200 degrees C), then reduce the temperature to 350 degrees F (175 degrees C). Continue baking until the quiche is slightly browned and a knife inserted into the center comes out clean, 35 to 40 minutes.

5 Ingredient Dinners

Last week I made a bunch of 5 ingredient dinners (not including staples like flour, spices, butter, etc). I tend to gravitate toward more complicated recipes, maybe because I like lots of flavors in one bite or maybe because I think a food blog should have "exciting" recipes. But sometimes I forget that simple is good. All of these recipes were awesome and great go-to meals for weeknights. Enjoy!

Wednesday, February 2, 2011

Crispy Black Bean Tacos with Cabbage Slaw

After a couple of bombs this week (one bad recipe and one bad mistake by me) this recipe came to the rescue. Emilie has been raving about these for it seems like a couple of years now. Honestly, I hadn't tried them because they didn't sound that exciting. Well, I was in for a surprise. They were amazing. Definitely my favorite recipe of 2011 so far. We will make these again soon!

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce

Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

Steak and Ale Pie

Good friends of ours are moving to England so we had them over for an England-inspired night. This classic London pub recipe was really tasty but I did modify the cooking style from what it describes below. I wanted to make sure my meat was really tender (I hate chewy beef). So instead of marinating it the night before and simmering it for 10min, I just put everything in a crockpot the morning of and cooked it on low all day long. Then, just pour into a pie pan (I didn't put all the liquid in), top with puff pastry and cook!

1 1/4 pounds of steak - cut into large cubes
2 short sprigs of fresh rosemary (I used 1 t dried)
3 sprigs of fresh marjoram
1/3 - 1/2 pint of Newcastle (or other dark ale)
olive oil
fresh ground black pepper
flour (approx 4 tbsp)
2-3 carrots - chopped
1 leek - chopped (I left this out)
1 medium sized onion - diced
1-2 cup beef broth
Puff Pastry (1 sheet) - thawed

Step One - Night Before

Put steak into medium sized bowl with lid. Add rosemary and chopped marjoramand mix with meat. Add Newcastle, a splash of oil, and some fresh black pepper. Mix well. Cover and marinate in fridge overnight.

Step Two - Make the Pie

Preheat oven to 375F
Strain beef from marinade (do not throw out the marinade, set it aside for now). Roll beef in flour until beef is covered. Set aside.
In a large pan, saute onion, leek and carrots in a little bit of olive oil. Cook until onions are soft. Remove from pan and set aside.
Place beef in pan and brown on all sides.
When beef is browned, put the vegetables back in, and add beer marinade, and beef stock.
Simmer on medium-low for 10 minutes.
Transfer mixture to pie pan/baking dish. Top with puff pastry and trim sides.
Pierce pastry a few times for ventilation, add decorative pastry leaves if desired (I used my kitchen shears to shape them).
Bake for 40-45 minutes.


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