my favs of 2013

my favorite 30 or less minute meals. this was a great reminder for me of the almost 100 meals ready in less than 30 minutes. this list is a savior for busy weeknights.
andes mint cake. chocolate cake slathered with mint buttercream. my only mistake: making a six inch version, which meant i only had two slices.
whole wheat vanilla scones. i've said it many times, i love a good scone. and these are light, fluffy, slightly sweet, loaded with vanilla, and topped with a crunchy sugary crust. one of my favs that i've made many times in the last year.
chicken cutlets with lemon oregano sauce. an easy way to jazz up chicken breasts on a weeknight, ready in less than 30.
chocolate snack cake. simple to throw together and topped with a rich chocolate frosting. everyone needs a simple chocolate cake in their arsenal. this is it for me.
enfrijoladas. homemade refried beans. is there really anything else to say?!
chocolate peanut butter sandwich cookies. these are super rich and were a great way to celebrate jason's birthday back in july.
meyer lemon cupcakes with meyer lemon buttercream. sweet tart lemon in cupcake form. a great way to beat the winter blues.
skillet glazed pork chops. i love it when pantry ingredients can make a simple piece of pork taste amazing.

St Clements Drizzle Ice Cream

Serves 4

250ml whipping cream
2 tbsp. icing sugar
250ml natural Greek yogurt
1/2 jar My Secret Kitchen St Clements Cardamom Curd
Crystalline sugar to garnish


Whip the cream to soft peaks and then whisk in the icing sugar before folding in the Greek yogurt. Stir in the St Clements Curd reserving a tablespoon to add as a warm drizzle over the top. Place in a 1 litre container and place in the coldest part of the freezer to freeze. To serve, warm the remaining curd to drizzle over the top of the ice cream and sprinkle with the crystalline sugar (such as preserving sugar or cake decorating sprinkles).

Chorizo Chilli Con Queso

Makes 200g to fit into our recommended cheese baker to serve 2 to 4 people

2 tsp My Secret Kitchen Nacho Fiesta Cheese Ball Mix
40g chorizo, skin removed & finely chopped
1/4 red onion (approx. 40g), finely chopped
1/4 green pepper (approx. 25g), finely chopped
1/2 tbsp. fresh chopped parsley
50g Red Leicester cheese, grated


Preheat oven 180C.
Mix together all the ingredients and place in a cheese baker (earthenware dish with a tight fitting lid) and bake for 20 minutes. Serve warm with crusty bread. The mix also makes a great alternative to sausage rolls - roll up inside puff pastry, cut into bite sized pieces, brush with egg and bake until golden - make double the recipe as it is sure to go fast!

Cookies and Cream Cake

My husband's parents were in town for Christmas, and they love Oreos, so I decided to make this cake!  The cake itself is just the recipe from the back of the Hershey's cocoa can.  If I recall correctly, it was the first from scratch cake layer cake I ever made about 10 years ago.  It always turns out perfectly: moist, yummy, chocolaty, and stays good for several days.  Easy to make, too!  The frosting is slightly adapted from a recipe called "Cookies and Cream Brownies" on The Girl Who Ate Everything blog.  It's really, really good!  Fluffy, great flavor, and just all around amazing, especially on top of chocolate cake!  Definitely will be making this one again, and I'll add crushed Oreos to the cake batter as well.

Quick Note: I made this as a 9 by 13 cake, but think it would work fine as a layer cake.  Just pour the batter into two 9 inch pans and bake a few minutes less, just until a toothpick inserted into the center comes out clean.  Make the frosting after the layers have cooled, and stick the cake in the refrigerator right away so the frosting can firm up some more.

I decorated my cake with red and green sprinkles and the penguins for Christmas!

Cookies and Cream Cake

Chocolate Cake:

2 C sugar
1 3/4 C flour
3/4 C cocoa powder
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 C milk
1/2 C vegetable oil
2 t vanilla extract
1 C boiling water
Optional: 10 lightly crushed Oreo cookies (not completely pulverized)

Preheat oven to 350 and grease a 9 by 13 pan.  In a large bowl, mix together dry ingredients.  Beat in eggs, milk, oil, and vanilla extract until smooth, scraping down the sides of the bowl periodically.  Bring the water to a boil and immediately beat it into the batter.  Batter will be thin.  If you're using the Oreos, stir them into the batter.  Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 to 40 minutes.  Let cool completely before frosting.


Oreo Frosting:

2 sticks salted butter, softened

4 oz cream cheese, softened
1 teaspoon vanilla extract
1 Tablespoon milk, plus a little more if necessary
12 oz powdered sugar by weight, plus a little more if necessary
10 Oreo cookies, crushed

Place butter, cream cheese, and vanilla extract in the bowl of a stand mixer and beat with the paddle attachment until well combined, about 1 minute.  Add powdered sugar and 1 tablespoon milk, and beat on low until powdered sugar is incorporated.  Increase speed of mixer to medium-high and beat until frosting is very fluffy, about 5 minutes.  Add more milk or powdered sugar, just a little at a time, if the frosting is too thick or thin.  Scrape down sides of mixing bowl and mix in crushed cookies.  Serve immediately or cover the cake and refrigerate a few hours- it's great either way.  Just be sure to store the cake in the refrigerator because the frosting has cream cheese in it.

Yield: Enough to very generously frost a 9 by 13 cake.

Sparkling Chai Sables

I can't remember how I stumbled across this recipe from The Naptime Chef, but immediately decided to make it when I saw it!  The cardamom intrigued me and I liked the look of the sugar on the edges.  It was a good decision, because the cookies turned out great.  Deliciously crisp and buttery, surprisingly light with a melt in your mouth texture, and the perfect proportion of spices.  Definitely a good choice for anyone who enjoys warm, sweet spices and shortbread cookies.  Also, I made these cookies over a week ago and they've held up wonderfully!

Quick Note:  The original recipe calls for unsalted butter and then table salt.  I only had salted butter and planned to leave out the additional salt to compensate, but made the recipe by memory and forgot to leave it out.  We liked the cookies just fine as they were and did not find them salty, but you may want to either use unsalted butter or leave out the added salt if you're worried.

Sparkling Chai Sables

3 sticks salted butter, softened
1 C powdered sugar
1 t vanilla extract
1 egg
3 C flour
1/2 t salt
2 t ground cinnamon
2 t ground cardamom
1 t ground ginger
egg white for sugar crust
coarse white sugar for crust

Beat together butter and powdered sugar until fluffy.  Beat in vanilla extract and egg.  Add the flour, salt, and spices, and mix in thoroughly without overworking the dough.  Form dough into two approximately 9 inch logs on pieces of plastic wrap, and wrap them tightly.  Chill in the refrigerator between 6 and 24 hours. 

When ready to bake, preheat oven to 350 and line cookie sheets with parchment paper.  Beat the egg white with a fork in a small bowl, then brush the egg white on a dough log.  Sprinkle generously with the coarse sugar.  Cut the dough into approximately 1/3 inch slices and arrange 1 inch apart on the cookie sheets (they won't spread much).  Chill cookie sheets until ready to go in the oven.  Bake until very light golden, about 12 to 15 minutes.  Cool completely before storing in an air tight container. 

Yield:  This recipe produced 55 cookies for me.

12/27/13 ChefElla's Mini-Tortilla Tower

CHEFELLA'S MINI-TORTILLA TOWER

New Years is coming up and I cannot wait to spend the night with my friends.  One of the fun things about New Years Eve is the fun foods that people make.  Mini meatballs in sauce, mini-hot dogs, chips and dip, shrimp cocktail, cheese and crackers, fruit and chocolate, cookies and cakes, and so many other things.  This year I wanted to bring burritos or tacos, but my Mother said they would be too messy.  "How can you stand and talk with your friends and eat a burrito at the same time?" She asked.  I knew she was right so I came up with the perfect recipe.  For this recipe I took tortillas and spread the burrito filling in between the layers.  My tortilla tower is mini because it is not very tall, but this recipe makes two towers and if you want to stack them on top of each other yours will be tall.
Happy New Year
ChefElla.

For this recipe you will need to use a serrated knife and the stove.  If you are not allowed to use a serrated knife or the stove by yourself you can have a grown up help.
- A serrated knife has a scalloped edge and looks like a little saw.  It is good for cutting bread.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a heat proof rubber spatula, a sauté pan a serrated knife, a cutting board, a can opener, a medium sized mixing bowl and a microwaveable bowl.

ChefElla's Mini-Tortilla Tower (This recipe will make 2 tortilla towers 8-12 servings each)

Ingredients:
10 ea       Large Flour Tortillas, 12 inch
1 Can      Refried Beans, 16 oz

1 Jar       Queso Dip or Smooth Cheese Dip, at least 8 oz. (I use the mild variety)
2 tsp       Cumin, Ground
1 lb.         Ground Beef or Ground Turkey

1 pkg       Taco Seasoning, 1.25oz
1 pkg       Guacamole, 8 oz
                 -If you have a guacamole recipe you like you can make your own.
1 tub        Cream Cheese, 8oz
1/4 cup    Salsa, use your favorite kind
                  -If you have a salsa recipe you like you can make your own.
1 Tbl        Olive Oil

3. Heat your sauté pan on the stove.  Add olive oil and ground meat to the pan.  Break up the meat into
    small pieces as it cooks with your spatula.  As the meat cooks it will be easier to break it into smaller
    and smaller pieces. When the meat is no longer pink add the taco seasoning and finish according to
    the directions on the package.  Put the meat into the refrigerator and let cool.
4. Open your refried beans and put into the microwaveable bowl.  Add cumin and mix, cover and cook
    in the microwave for 1 min 30 seconds.  Put the beans in the refrigerator uncovered and let cool.
5. In your medium bowl mix the salsa and cream cheese until they are blended.
6. After about 20 minutes, the meat should be cool, mix in 1/4 cup queso dip.  Then mix 1/4 cup queso
    dip into the refried beans.    

7. Lay one tortilla on a flat plate or cake stand.  Spread 1/2 of the refried bean mix on the tortilla.  Leave
    about 1/4 inch of the edge uncovered.  Lay a tortilla on top of the beans.  Spread 1/2 of the meat
    mixture on the tortilla.  Lay a tortilla on top of the meat.  Spread 1/2 of the guacamole on the tortilla.
    Lay a tortilla on top of the guacamole.  Spread 1/2 of the cream cheese salsa over the tortilla.  Top
    the cream cheese salsa with a tortilla.  If you want to make a tall tortilla tower just repeat the process
    until all of the fillings are gone.  Cover the tower with plastic wrap and refrigerate.
    - If you want to make two tortilla towers just start the process all over again.
8. To serve your tortilla tower cut into triangles like a pizza or use toothpicks and cut into small squares.
    Use the serrated knife and cut the tower like you are sawing a log.  Do not press down on the tower
    while cutting.

Serve the towers with taco sauce, extra guacamole, queso dip, or cream cheese salsa.
Happy New Year

- ChefElla

peanutella [chocolate peanut butter]

i eat a lot of peanut butter atop ritz crackers and apples dipped in peanut butter. one of my all time favorite snacks is to melt equal parts peanut butter and chocolate - the darker the better - in the microwave until smooth. while it's nuking, core and slice a crisp, juicy apple. dip until your heart's content. that was one of my favorite snacks when i lived alone and something i still eat relatively frequently now. until i made this chocolate peanut butter. i think of it as a much better tasting version of my bachelorette snack.

my first foray into homemade peanut butter was about a year and a half ago when i made this white chocolate peanut butter. it is so unbelievably easy to make and tastes so much better than store bought, the only thing you'll regret is not making it sooner.

 
peanutella [chocolate peanut butter]
adapted from smitten kitchen
30 minutes, 2 cups

if you can't find skinned peanuts, buy them in the skin. roast and let them cool in step 1 and then rub a small handful between your two palms. the skins - at least a majority of them - will slip right off. it's a messy job, but it took me about 5 minutes to do it.

if you can only find roasted peanuts, give them a very short roast, maybe 2-3 minutes in the first step. watch so they don't burn.

2 cups skinned raw peanuts
1/2 cup dark cocoa powder
1 1/4 cups powdered sugar
1/4 teaspoon salt
2-4 tablespoons peanut or vegetable oil

1. preheat your oven to 400F. spread peanuts evenly on a cookie sheet and roast until they start to darken, about 5-7 minutes. stir them about every 2 minutes. watch for the nuts near the corners of the pan - those started to darken the fastest and i even had to pick out a few burnt ones. if any look too dark or smell burnt, throw them away. let the nuts cool at least 10-15 minutes.
2. transfer the nuts to a food processor and process until very smooth, about five minutes. you may need to take a couple breaks - your processor might get too hot, the nuts may form a large ball that needs to be broken up, and towards the end, the mixture may splash up the sides. the peanut butter will go through a couple stages - crushed nuts, start to form small balls, form one large ball, and finally smooth out to peanut butter. these are all normal. if you think yours isn't coming out right, just process it some more.
3. add the cocoa, sugar, salt, and about half of the oil and grind until blended, another minute or two.
4. check the consistency. if it's too thick, add another tablespoon of oil and blend another minute or two. check again and keep adding oil until it's the consistency you like. i added all 4 tablespoons of oil.
5. store in the refrigerator. delicious on toast, scones, over ice cream, and with apples, pretzels, and anything else you can dip into it.

12/19/13 ChefElla's Easy Breakfast Egg Bake

CHEFELLA'S EASY BREAKFAST EGG BAKE

Christmas morning is so much fun.  Everyone is excited, happy to be together, and just a little tired.  There is nothing better on a morning like this than a big breakfast.  But who wants to cook?  Luckily, I have the perfect recipe.  An egg bake.  You can make this recipe the night before or the week before and freeze it.  You can use all of your favorite breakfast foods, or you can use your Christmas ham from the night before.  Whatever you make your easy breakfast egg bake out of, it will be good, and it will be easy because all you do is stick it in the oven and then sit down and eat together.
Merry Christmas
ChefElla.

For this recipe you will need to use a knife and the oven.  If you are not allowed to use a knife or the oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a whisk, a knife, a cutting board, a
    9 X 9 baking pan, and a medium sized bowl.

ChefElla's Easy Breakfast Egg Bake (This recipe will make 4 servings)

Ingredients:
3 Cups       French Bread, cut into large cubes (1 inch)
                  -You can substitute gluten free bread and the recipe will be just as good.
1 1/2 Cups Ham, large dice (1/2 inch)

1 Cup        Cheddar Cheese, shredded
6 ea          Eggs

1 1/2 Cups Milk
1/2 tsp      Kosher Salt
1/4 tsp      Black Pepper
1/4 tsp      Hot Sauce
                 -The hot sauce is not for heat but it adds a nice flavor.  You can use whatever kind you like,
                 but I would recommend Tabasco Sauce or Franks Hot Sauce.

3. Pre-heat oven to 350F.
4. Cut bread and ham.  Line the bottom of the pan with the bread.  Layer the ham on top of the bread.
    Sprinkle the cheese over the ham and bread.
5. Whisk together milk, eggs, salt, pepper and hot sauce in a bowl.
6. Slowly pour the egg mix over the ham, cheese and bread.  Push any bread or ham sticking out into
    the egg mixture so that they get coated with the egg mix.

7. Cook the egg bake for 25 minutes.  After 25 minutes poke toothpick into the center of the egg bake.
    If it comes out clean then the bake is done.  If it is not ready cook for 5 more minutes and check
    again.

8. When done remove from the oven and let sit for 5 minutes before serving.

If you prefer you can substitute cooked bacon, sausage or vegetables in your egg bake.  You can also try different kinds of cheese in your egg bake.
If you make an egg bake ahead of time just cover with foil and reheat, if you freeze an egg bake ahead of time just let it thaw for 2 days in the refrigerator before reheating.

- ChefElla

peppermint yule log

last year was the first and only year that i have hosted christmas. granted there were only four of us, including a six month old, but it was still the first time jason and i cooked christmas eve and christmas dinner at our house. while we decided early on to have ham for dinner, i became slightly obsessed with finding the perfect christmas dessert. my mother has made what we affectionately call chocolate log - chocolate sponge cake filled and covered with chocolate buttercream - for years, i have never made a rolled cake before. luckily i had been around more than once to help prepare the chocolate log and learned her trick to prevent any rolled cake from cracking. and while this is a bit late for your christmas gathering, it would be perfect for a new years eve party as it can easily serve a lot of people or your new years eve dinner.

the secret: roll up the still warm cake in a clean kitchen towel dusted with flour as soon as the cake is cool enough to handle. the cake will cool rolled up. spreading the filling is a bit tricky, as the cake has to be unrolled from the towel, filled, and rerolled. but it won't crack. worked perfectly for me.

and while this cake was no chocolate log - can we ever make something truly as good as our mother's version? - it was a good runner up.

peppermint yule log

click the link to get the recipe at king arthur flour.

instead of frosting my cake with the same peppermint filling, i chose to slather mine with my favorite whipped chocolate ganache frosting. if you go that route, i suggest making a half recipe of the ganache frosting (leftovers freeze well) and a half recipe of the peppermint filling from king arthur. i only used half of the filling (freezing the rest) and as you can see, still had plenty in the middle of my cake.

Cheese Straws

Okay, yesterday I said I'd sit on this recipe until I make them again next year since I didn't have the cayenne pepper amount quite right.  They turned out less hot than I wanted (though extremely flavorful!) so I sprinkled cayenne pepper on some of them before baking.  My plan was to up the amount of cayenne pepper in the actual dough next year and then post the recipe here with that amount included.  However, many of the cheese straws went to work with my husband and he returned home with feedback that his coworkers (all guys who usually like spicy stuff) preferred the cheese straws without the extra cayenne on top.  Also, I'm pretty sure the ones without extra pepper would be fine for kids and people who don't like hot things.  Decided to just go on ahead and post the recipe as is with the recommendation to either add more cayenne pepper in the dough or sprinkle some extra on top if you want them hotter.  My in-laws are visiting for Christmas and I'm actually glad I made the cheese straws as I did, because they'll be able to enjoy the less spicy ones while my husband and I eat the ones with extra cayenne.

Until I made these the other day, I'd only had cheese straws once in my life.  On one of the Christmases I spent with my dad in Louisiana as a teenager, lots of neighbors and friends gave him tins of treats.  One of those tins contained cheese straws!  Neither my dad nor I have all that much of a sweet tooth, and the cookies all went neglected because we only had eyes for the cheese straws.  They were so cheesy, crunchy, and very spicy.  I don't have an especially high tolerance for hot things, but loved those cheese straws.  Yum. 

A few nights ago, I got to thinking about how good they were, and decided to try to make some myself!  Basically picked this recipe from the Food Network because it had the highest cheese to flour ratio of all the recipes I saw, and cheese is of course what it's all about.  I then halved the recipe but kept the amount of cayenne and black pepper the same and added some other spices.  I also used my cookie press with a flat extruder plate to make long, rectangular crackers, then cut them in half down the middle and slightly separated them on the cookie sheet, but you could roll the dough out and cut it into long, skinny strips instead.  Lucky for me, the cheese straws turned out extremely well and basically just like I remember, especially the ones with the extra cayenne sprinkled on top!  My husband loved them just as much, if not more.  They're very similar to a cheese cracker, but richer, cheesier, and just all around better.  I can't promise these will be made every Christmas from now on because there are so many other recipes we love and still others I want to try, but they will definitely appear frequently.

Update: I made these again for Christmas 2014, and we somehow forgot about them after a few days.  The tin was in the pantry for a solid month and the cheese straws were still very good and quickly eaten!

Cheese straws with extra cayenne on top, and plain on the bottom!  This is a very small tin.



Cheese Straws

15 oz sharp cheddar cheese, freshly grated, then covered and allowed to sit out until it reaches room temperature (not the bagged, shredded cheese, it won't combine with the butter properly- also 15 oz is an odd amount, but you can just take care of that extra ounce by having a little snack!)
1 stick salted butter, at room temperature (needs to be quite soft)
1 1/2 cup white flour, plus a bit more
1 1/2 teaspoon salt
1/2 teaspoon dried mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper (you could try 1/4 t cayenne if you want them spicier!)
1/8 teaspoon black pepper

Preheat your oven to 325 and line cookie sheets with parchment paper.  In the bowl of a stand mixer, place the cheese and butter.  Attach the paddle and beat on low until the mixture is very soft, about 15 minutes (you could try this with a hand mixer as well, make sure your ingredients are very soft to start with).  You'll need to scrape down the sides of the bowl frequently.  While that's happening, whisk together 1 1/2 cup flour and the spices.  Add to the cheese mixture about 1/3 cup at a time and beat in each flour addition thoroughly.  When all the flour has been added, add more flour 2 or 3 tablespoons at a time- up to 1/2 cup total- until the dough comes together and is no longer sticky, but still pretty soft.  I only needed about 3 tablespoons more.

If you're going to use a cookie press, fill the press according to the manufacturer's instructions and choose an extruder plate that will allow you to make long, skinny crackers.  If they're still fairly wide (mine were about an inch wide), cut them in half down the center and separate slightly.  The dough doesn't spread much, so you can put them fairly close together.  If you don't have a cookie press, you could just roll the dough out directly on the parchment paper lined cookie sheet, cut into skinny strips, and separate them.  If you'd like, you can sprinkle extra cayenne pepper on top of the cheese straws, but remember that a little goes a long way!

Bake the cheese straws until they turn light golden and are crunchy, about 20 minutes.  I confirmed they were done by taking one out of the oven and sticking it in the freezer so it would cool quickly.  They're good while still soft, but are more like a cheese cookie than a cracker!  Let the cheese straws cool completely, then store them in an air tight container. 

Yield:  Lots!  I failed to count, but got 3 large cookie sheets full.  Guessing about 100 cheese straws.

Chocolate Almond Spritz Cookies

Long, LONG time without a post!  I've still been using my little blog to look up recipes I made, just haven't had the right recipe to post.  Plus I was sick for a couple of months and had surgery, so didn't end up cooking during that time.  My little blog has not been forgotten, I'm just very sporadic with my additions to it :)

Anyway, Chocolate Almond Spritz Cookies!  My mom has made Spritz cookies since I was a kid, but they were of the standard, non-chocolate variety.  She always made red poinsettias sprinkled with red sugar and green Christmas trees sprinkled with colored sugar.  They're my grandpa's favorite cookie, but they've just never wowed me.  Blah.  Sorry to those that love the traditional recipe!  Yesterday I made cheese straws for the first time (that recipe is for next year, I need to tweak the amount of cayenne pepper before sharing it- they're fantastic, though!) and needed a cookie press. 

I've actually had a cookie press for about 7 years but only used it once to make some cheddar crackers.  It's survived many a kitchen purging because I always think HEY!  I'll surely use this one day!  That day was yesterday, with the cheese straws.  And today, with the Chocolate Almond Spritz!  I found this basic Chocolate Spritz recipe on the Wilton website, halved it (still got 72 cookies from half a recipe), and used almond extract instead of vanilla.  If I may say, these little cookies are wonderful.  Crunchy, chocolaty, almondy, and the sugar on top makes them even better.  Admittedly I am particular about cookies, but I think these are infinitely tastier than the regular kind.  Sorry, Grandpa!

Chocolate Almond Spritz

10 tablespoons salted butter, softened
1/2 C white sugar
1/3 C brown sugar
1/2 t almond extract
1 egg
1 1/4 C flour
1/3 C cocoa
1/4 t baking soda
1/8 t salt

Preheat oven to 375 and get out a couple of cookie sheets (do NOT grease them or use parchment paper or the dough won't come out of the cookie press properly).  Beat together butter and sugars, then beat in almond extract and egg.  Whisk together dry ingredients, and stir it into the butter mixture about 1/3 cup at a time, until everything is well combined.  Do not over mix.  Put the dough in the cookie press however the instruction manual says and pick whichever extruder disk you want.  Follow the cookie press directions to get the cookies on the cookie sheet, then decorate with sugar and sprinkles in whatever way you want and lightly press the toppings on.  Bake until set, about 10-12 minutes.  If you decorate them with crushed candy canes (yum!), don't sprinkle on the candy canes before baking!  Instead, sprinkle it on right after the cookies come out of the oven and gently press it into the tops of the cookies.  Let cool completely, then store in a tightly sealed container.

Yield:  About 72 cookies

cheesy artichoke bread

this bread is a simpler and easier way to both make and eat one of my favorite party foods - artichoke dip. instead of baking the dip in a dish, it's spread on loaves of crusty italian bread. not only is it easy, it's delicious. since we aren't much of the partying type anymore - with all the duplos, little people, talking dinosaurs, and dump trucks hanging around - ours accompanied dinners of fish and salad. with a whopping five minutes of prep, this bread could be a side any night of the week.

cheesy artichoke bread
adapted from so how's it taste?
30 minutes, makes enough for 2 loaves of italian bread (aka, makes a lot)

14oz can artichoke hearts, drained and chopped
small bunch of green onions (about 5), thinly sliced
2 garlic cloves, chopped
4 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 cup plain greek yogurt
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 loaves italian bread, sliced in half lengthwise

1. preheat your oven to 350F. cut two pieces of foil large enough to wrap around the loaves of bread and set aside.
2. mix everything except the bread together in a bowl. season with salt and pepper.
3. divide the mixture among the four halves of bread and spread evenly. put the top pieces back on the bottom pieces of bread and wrap with aluminum foil.
4. bake in foil for 20 minutes. remove the foil, flip the top halves of the loaves over so all pieces are facing up. bake until the cheese is melted and the top is golden brown, 3-5 minutes.
5. let cool for 5-10 minutes before slicing and serving.

12/12/13 ChefElla's Beef and Barley Soup

CHEFELLA'S BEEF AND BARLEY SOUP

You cannot go anywhere this week without being cold.  It is like the whole world is covered in snow and ice.   No one wants to go outside, not even the dog.  When my mom gets home she doesn't take her coat off for like one hour.  The answer for me has been a bowl of soup, a full belly and a warm blanket.  Soup seems like something only your grandmother makes, but it is quick and easy and with the right ingredients it can be filling too.  Remember if you do not like some of the ingredients I use just substitute them for the products you like.  This was my Grandpa's favorite soup, and my Grandpa liked good food, so I think you will like it too.
ChefElla.

For this recipe you will need to use a knife and the stove.  If you are not allowed to use a knife or the stove by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons, a knife, a cutting board, a medium stock pot, a small
    bowl, a plate and a heat proof spoon.

ChefElla's Beef and Barley Soup (This recipe will make 4-6 servings)

Ingredients:
1 Lb.      Beef Stew Meat, or Roast, cut into bite size pieces
               -Remember kids like ChefElla have small mouths so the pieces should be small for a kid not
               small for a mom or dad.
1/2 cup   Carrot, cut into bite sized pieces (2 small carrots, or 1 medium carrot)

1/2 cup   Onion, cut into bite sized pieces (1/2 medium onion)
1/2 cup   Celery, cut into bite sized pieces (1 large celery stalk)
               -Wash celery stalk.  Cut brown ends off of celery.  Cut celery in half lengthwise.  Cut each
               half of celery lengthwise again.  You can continue to do this until the pieces are as thin as you
               want them.  The thinner the celery is cut, the smaller the pieces will be when you chop them.

2 Qts       Beef Stock (64oz)
3/4 Cup   Barley, Quick Cooking.
1 1/2 tsp  Salt
1/2 tsp    Black Pepper
3 Tbl        Olive Oil

3. Cut vegetables first and put on your plate, and then Beef.
4. Heat medium sauce pan on medium high.  When hot add 2 Tbl. of the olive oil.  Add beef.  Spread
    the beef evenly on the bottom of the pan.  Let the beef cook on the bottom of the pan for 2-3 minutes
    without stirring.  The beef will get a nice color on it called a sear.  Stir the meat and let cook for
    another 2-3 minutes.  Stir one more time and let cook another 2-3 minutes.  Remove the beef and
    juice to a small bowl.
5. Return the pan to the heat and hot add 1Tbl. Olive Oil.  Add vegetables and cook for 3-4 minutes.
    Stir occasionally so that the vegetables do not burn.
6. Add beef and juice back to the pot.  Add beef stock and spices.  Bring the soup to a boil.  Turn down
    the heat to a simmer (bubbling just under boiling) and let cook for 20 minutes.  

7. Add the quick oats and cook for at least 15 minutes.

8. Turn your soup to low and serve when ready.

Top your soup with crackers, serve with bread, or whatever else you can think of.  

Enjoy and Keep Warm.

- ChefElla

Spinach & Bombay Onion Dip

Serves 8 to 10

125g cooked spinach, squeezed of excess water
50g red onion
25g parmesan, grated
1 tsp My Secret Kitchen Lemon & Chipotle Spiced Sea Salt
3 tsp My Secret Kitchen Bombay Onion Cheese Ball Mix
100 ml sour cream
100 ml mayonnaise

Simply combine all the ingredients in a food processor and blitz until smooth. Serve with crudités or crisps. Can also be served warm with chunks of Beer Bread or mixed Indian starts such as samosas or mini pakora.

fish in crazy water

one of our default every-other-week dinners is baked tilapia with lemon and rice. it's delicious, quick, and easy. and boring.

this fish is anything but boring. on first reading the title - crazy water?! - i was expecting a broth very strongly flavored and super spicy. i was really happy to see i was wrong. like most things, simple is best - tomatoes, garlic, olive oil, and a pinch of red pepper - and all that's needed to make a super flavorful broth to cook the fish in. while this meal takes longer than the typical 30 minutes for a weeknight, the broth can be made a night (or a few) ahead and the fish simmered in it the night you plan to eat it. either way, it's delicious.

fish in crazy water
adapted from food & wine
60 minutes, serves 4

1 1/2 pounds fresh, ripe tomatoes, chopped
1/4 cup olive oil
3 garlic cloves, thinly sliced
2 tablespoons minced parsley
pinch red pepper flakes
1/2 teaspoon salt
4 cups water
4 tilapia fillets

1. choose a skillet that's large enough for all of the fish fillets to lie flat in the pan and not overlap. combine the tomatoes, oil, garlic, parsley, red pepper, salt and water in the pan. cover and bring to a simmer. simmer for 45 minutes.
2. uncover the skillet, continue to simmer, and simmer until the liquid has reduced by half, about 10 minutes.
3. add the fish and cook, turning once, until the fish is cooked through, about 5 minutes. 
4. serve the fish in the broth with crusty bread to sop up the liquid.

secret recipe club: almond butter cookies

it must be this time of year: i am craving cookies like crazy. not fancy, fussy kind, but more of the slice and bake or drop variety. last month, jason and i were out somewhere, eating some kind of almond flavored dessert - a cake, maybe? - when he casually mentioned that it had been a long time since i made anything almond flavored. he was right and i've been on the lookout for an easy almond cookie ever since. when i spied these iced lemon butter cookies at cooking mimi for this month's secret recipe club, i knew with some simple swaps, i could have exactly what i wanted.

and oh my, these suckers are good, rich and buttery, like my favorite shortbread. slicing and baking them means you can make the dough today, store it in the fridge, and bake up fresh cookies all week. and just like shortbread, they're infinitely adaptable. not a fan of almonds? skip them all together, add some vanilla extract, and make classic butter cookies. love lemon like micha? swap almond extract and almonds for lemon juice and lemon zest - same for limes or oranges. or add mini chocolate chips and call it a day.

for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!

 

check out my previous secret recipe club posts: enfrijoladas, chocolate snack cake, bacon topped maple french toast cupcakes, cherry sorbet, slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

almond butter cookies
adapted from cooking mimi
10min prep, at least 1hr chill, 10 min bake; makes 18-24 cookies

1 cup unsalted butter, room temperature
1/2 cup + 2 tablespoons granulated sugar
1 1/2 teaspoons almond extract
1/2 teaspoon salt
1/2 cup sliced or slivered almonds
2 cups all purpose flour

for the glaze:
1 1/2 cups powdered sugar
almond extract
water

1. cream the butter and sugar until light and fluffy, about five minutes. add the almond extract, salt, and almonds and mix until blended.
2. add the flour and mix just until the dough comes together.
3. using your hands, roll the dough into a log roughly 3 inches in diameter. roll the dough into a larger diameter for bigger cookies, smaller diameter for smaller cookies. wrap in plastic wrap or wax paper and refrigerate for at least one hour. 
4. preheat your oven to 350F and line a baking sheet. slice the refrigerated dough into 1/4" slices and place at least 2 inches apart on the baking sheet. bake for 10 minutes (less for smaller cookies, longer for larger cookies) and cool on the sheet a few minutes before transferring to a cooling rack to cool completely before glazing.
5. to make the glaze, whisk in a couple drops of almond extract and about a tablespoon of water with the sugar. taste and add more almond extract to taste. add more water, a couple drops at a time, until it is spreading consistency. when the cookies are cool, spread or drizzle with icing. let the icing harden for a couple hours before storing the cookies. store loosely covered - storing in a tight container will make the icing soften and the cookies stick together. 

coffee blondies

every once in a while, a girl  needs a non-chocolate sweet treat, know what i mean? while perusing my pinterest boards a couple weeks ago, i realize i don't make bars and brownies nearly enough - considering i still have 90+ pinned on my board. considering how easy and delicious they usually are, i need to add them to my holiday baking list.

while some blondie recipes i've tried have left me wanting more flavor, these are deliciously full of coffee. not too much, but definitely there. and i think fresh ground coffee makes all the difference. a layer of crunchy, sliced almonds between the brownies and the glaze adds the perfect amount of crunch to the chewy brownies. if you're serving these to adults, irish them up a la martha, and use irish whiskey instead of water in the glaze. 

coffee blondies
adapted from martha stewart
45 min + cooling time, makes 18

to make a 9x13" pan of blondies, simply double the ingredients, keep the method the same, and bake for the same amount of time.

1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup brown sugar
1 tablespoon + 1 1/2 teaspoons freshly ground coffee
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 cup sliced almonds
1/4 cup powdered sugar

1. preheat your oven to 350F and line an 8x8" or 9x9" baking pan with parchment paper.
2. in a large bowl, whisk the melted butter, sugar, coffee, and salt. whisk in the egg and vanilla extract.
3. add the flour and baking powder and stir just until combined. 
4. pour batter into the pan, spread evenly, and sprinkle with almonds.
5. bake 25-30 minutes, or until a toothpick comes out clean. let cool in the pan completely before icing.
6. to make the glaze, add water, a teaspoon at a time to the powdered sugar until it is the right consistency. if it's too thick, add more water; too thin, add more sugar. drizzle over the blondies. let glaze dry before cutting.  

 2014.07.06 this was the pajama chef's pick for the secret recipe club! 

12/4/13 ChefElla's Stromboli Sandwich

CHEFELLA'S STROMBOLI SANDWICH

Sometimes it seems like we eat the same things over and over again.  Tacos, spaghetti, pizza, spaghetti, tacos.  We end up making the same things because they are easy and we know how to make them.  Well I have just the recipe to make dinner different, and if you like this recipe but not the ingredients you can change over and over into something different.  Stromboli is just a fancy name for a rolled up sandwich.  It is like a pocket sandwich you find in your freezer but bigger.  The Stromboli I make is like an Italian sandwich but you can make whatever kind of sandwich you like.
ChefElla.

For this recipe you will need to use the oven.  If you are not allowed to use the oven or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need a sheet pan (cookie sheet), and a knife.

ChefElla's Stromboli Sandwich(This recipe will make 4-6 servings)

Ingredients:
1 ea.            Puff Pastry Sheet (Freezer Section) or Refrigerated Thin Crust Pizza Dough
                    -You can use the commercial brand pizza dough that comes in the tube, or the fresh dough
                     that you roll out.
                    -Let your Puff Pastry thaw overnight in the refrigerator or let sit out for 1-2 hours before use.
. 3 lbs           Provolone Cheese, Sliced
                    -All of your meat and cheese will be thin sliced, like you would use for sandwiches.

. 3 lbs           Mozzarella Cheese, Sliced
. 3 lbs           Swiss Cheese, Sliced

. 3 lbs           Ham, Sliced
. 3 lbs           Salami, Sliced
3 oz.             Pepperoni, Sliced, Turkey Pepperoni preferred

3. Pre-heat your oven to 400F.

4. Unfold your puff pastry onto your counter top.  If is it still firm give it a few minutes to warm up.  Flatten
    out the puff pastry with your fingers until it is an even thickness and is about 1 inch larger all around.
    -If you are using pizza crust dust the counter with flour and shape the dough into a rectangle.  You
    want the dough to be an even thickness not too thin in any one spot.
5. With the long side of the dough facing you, take half of your provolone and layer it in the middle of
     the dough.  Leave 2 inches at the top and bottom of the dough uncovered.
6. Layer half of the salami on top of the cheese.  Then layer half of the Swiss cheese on top of the meat,
    then layer half of the pepperoni on top of the cheese, then layer half of the mozzarella on top of the
    meat and then layer half of the ham on top of the cheese.
7. Repeat this process until all of the meat and cheese are layered.
8. Fold the 2 inches of dough up onto the ends, over the meat and cheese layers.  Then fold one of the long
    sides up over the layers.  The long side should hold the dough ends in place.  Make sure the ends are
    enclosed.

9. With your finger brush a little water on the top of the dough to make it tacky (tacky is another word for
     sticky).
10. Take the remaining dough and fold it over the top.  It will look like a package
11. Line your cookie sheet with foil and spray with pan spray.
12. Carefully roll the Stromboli over and place it folded side down on the cookie sheet.
13. Bake for 20-25 minutes or until the top is golden brown.
14. Let the Stromboli sit for 10-15 minutes.  Slice the Stromboli and serve.  If you like your sandwich
      cold put in the refrigerator and slice into pieces for lunch.

If you do not like any of these ingredients then use whatever you like.  Turkey and American, Ham and Swiss, Roast Beef and Cheddar.  If you like vegetables add spinach to one of your layers or onions, or roasted peppers, or hummus, or mushrooms.  Just use your imagination.

Enjoy

- ChefElla

my favorite 30-or-less minute meals

lately i've been on the lookout for easy weeknight dinners that can be made in 30 minutes or less. bonus if they are relatively light, nutritious, and toddler friendly. as i was going through my archives, i realized there are almost 100 posts in "dinners in 30 or less" - 96 to be exact - and many of them are worth repeating. here are a few of my favorites -



meatless meals
caprese eggs on toast
black bean stuffed avocados
mushroom marsala fontina flatbread
portobello stirfry with udon
pasta e fagioli [pasta & beans]
portobello mushroom fajitas
caprese panini
mushroom panini
black bean quesadillas


fish, pork & turkey
greek baked tilapia
soy glazed cod
skillet glazed pork chops
pork cutlets with cider mustard sauce
pork and tomato skillet saute
pork with pineapple salsa
grilled turkey, onion, and garlic panini 
cheesy potato soup with ham


jazzed up chicken breasts
pan roasted chicken with balsamic bell peppers
chicken cutlets with lemon oregano sauce
skillet chicken with apples & cranberries
garlic brown sugar chicken
apple cider glazed chicken
cook's illustrated's chicken fricassee
fine cooking's chicken parmesan
chicken vegetable stirfry with soba
honey ginger chicken with peppers stirfry
panko crusted chicken
fall apple chicken salad with maple mustard vinaigrette
teriyaki mushroom, spinach, & chicken salad
my favorite taco salad  


pasta
shells with mushrooms and bacon
pasta stuffed portobello
linguine alfredo with pancetta & peas
risotto stuffed portobello mushroom
lazy woman macaroni & cheese
garlic pasta
stovetop mac & cheese

creamy chicken stew with bacon

ah, leftovers. i am going to skip right past thanksgiving, since i've never cooked a thanksgiving dinner and don't plan to anytime in the near future, and head straight to leftovers. i made this soup a couple weeks ago with chicken, but there's no reason not to sub it out for turkey. looking for other uses for leftover turkey? check out a few of my favs after the break.

swap out cooked chicken breasts (and in one case, ham) for cooked turkey in shaker chicken noodle soup, chicken cordon bleu soup, 44 clove garlic soup with chicken, chicken, leek, & mushroom soup, light & quick white chicken chili, toasted orzo chicken soup, chicken & wild rice soup, fall apple chicken salad with maple mustard vinaigrette, risotto with peas & chicken, chicken marsala risotto, grilled turkey, onion, and garlic panini, cheesy potato soup with ham

or add cooked turkey to one of these meatless meals pasta e fagioli [pasta & beans], tomato, bean, & barley soup, poached pear & brie salad

creamy chicken stew with bacon
adapted from framed cooks
30 minutes, serves 4

1/2 pound bacon, cut into bite size pieces
1 onion, chopped
4 carrots, sliced
2 celery stalks, sliced
2 teaspoons salt
1 teaspoon dried thyme
6 tablespoons flour
4 cups chicken broth
1 large potato, diced
3 cups shredded cooked chicken or turkey
1 cup half & half

1. cook bacon in a large dutch oven over medium heat until crisp. remove and set aside. remove all but about a tablespoon of bacon fat in the pan.
2. add onion, carrot, celery, salt and thyme and cook until the vegetables soften, about 5 minutes. if your vegetables start to brown, turn down the heat; you want them to soften, not brown.
3. sprinkle flour over the vegetables and stir constantly for 2 minutes.
4. slowly add broth while stirring the vegetables. add the potatoes and bring to a simmer. cook for about 10 minutes, or until the potatoes are soft. 
5. add chicken or turkey and half & half and simmer for 5 minutes. season with salt and pepper. serve bowls of stew topped with crispy bacon.

poached pear & brie salad

while nothing has been able to knock my fall apple chicken salad with maple mustard vinaigrette out of the top spot as my absolute favorite salad, this one isn't far behind. sweet poached pears, brie, and candied walnuts are a delicious combination - try topping sliced baguette with them and toasting, just enough to melt the cheese. with so much flavor, a basic balsamic vinaigrette tops this salad off perfectly. don't let the time throw you off - you can poach the pears a day or two before and keep them in the refrigerator. assembling the salad itself takes all of 10 minutes.

poached pear & brie salad
adapted from cooking for keeps
90 minutes (almost all of this can be done the day before), serves 4

the pears and vinaigrette can be made a day or two ahead. store the pears in the sugar syrup in the refrigerator until ready to use. this salad is also delicious topped with sliced chicken or turkey breast.

for the pears
4 cups water
1 cup sugar
1 vanilla bean
1 cinnamon stick
2 firm pears, like bosc, peeled

for the vinaigrette
2 tablespoons balsamic vinegar
1 teaspoon honey
2 teaspoons dijon mustard
1/4 cup olive oil

for the salad
6-8 cups mixed greens
4 ounces brie cheese, cut into bite size pieces
1/4 cup candied walnuts

1. make the poached pears. bring water, sugar, vanilla, cinnamon, and pears to a boil in a saucepan. reduce heat, cover, and summer for about 30 minutes or until the pears are tender. remove from heat and let cool for about 1 hour. if using the pears tomorrow, transfer the pears & liquid to a storage container and store in the refrigerator until ready to use.
2. when the pears are cool, cut them in half, remove the core and seeds, and then slice lengthwise. store leftover pears in the sugar syrup in the refrigerator.
3. make the vinaigrette by whisking all of the ingredients together or shaking them in a mason jar. season with salt and pepper.
4. to assemble the salad, divide the greens evenly among 4 bowls and top each one with one ounce brie, 1 tablespoon walnuts, and half a pear. dress with vinaigrette and serve.

11/21/13 ChefElla's Sage "Dressing" Biscuits

CHEFELLA'S SAGE "DRESSING" BISCUITS

With Thanksgiving coming up I know that everyone wants to make something special.  But making something special can be hard.  Not all of us cook special things everyday and so it makes us nervous when a special event comes up.  Lucky for you and me I have a special recipe.  Everyone will think that you really worked hard on these biscuits, but we will know that they just look that way.  These biscuits taste just like the dressing you serve with your turkey.  The fun part is that if you make enough biscuits to have leftovers after Thanksgiving, you can use them to make turkey biscuit sandwiches the next day.
ChefElla.

For this recipe you will need to use the oven.  If you are not allowed to use the oven by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, a fork, a 2 inch round cutter, a knife, a cutting board, a large mixing bowl and small mixing bowl, cookie sheet and a whisk.

ChefElla's Sage "Dressing" Biscuits (This recipe will make 10-12 biscuits)

Ingredients:
2 Cups.         All Purpose Flour
2 1/2 tsp       Baking Powder

2 tsp             Sugar
1 1/4 tsp       Poultry Seasoning     

1 Tbl.            Celery Salt
2 tsp             Dried Parsley
1 tsp             Onion Powder
1/8 tsp         Garlic Powder
1/8 tsp          Black Pepper
1 tsp             Boullion Base, Turkey, Chicken, or Poultry Flavor
                      -I chose base over powder because I do not like to use products with MSG, and dried
                       boullion usually has MSG in it.
1 3/4 Cups.   Heavy Cream

3. Pre-heat your oven to 425F.

4. In your large mixing bowl add all of your ingredients except the Base and Heavy Cream.
5. Whisk slowly to blend all of the ingredients.
6. In your small bowl whisk your heavy cream and bouillon.
7. Make a well in the bottom of your flour mixture and pour in your liquid mixture.
8. Blend the mixture slowly with a fork until it turns into a ball and all of the flour is incorporated.  The
    mixture will look a little wet.

9. First clean and dry your countertop.  Dust countertop with flour.  Put biscuit mix on the flour.  Kneed
    the mixture one to two times and then flatten out into a 1 inch disc.  If the mixture sticks you can
    spread a little more flour.
10. Cut out out 2 inch rounds.  Spray cookie sheet with pan spray.  Place biscuits on your cookie sheet.
11. Take remaining dough and form into a disc again.  Cut out more biscuits.  Continue this process
      until all of the dough is gone.
      -Note: If you want to use a different shape cutter you can, but it might change the cooking time if
       the biscuits are larger or smaller.
12. Bake biscuit for 10 -12 minutes or until they just look golden on top.

Serve warm with butter.  The day after Thanksgiving break biscuits in half and top with your favorite sandwich ingredients.

Enjoy

- ChefElla