celebrate national ice cream for breakfast day!

tomorrow is national ice cream for breakfast day! even though it's the dead of winter, i rarely need more than a suggestion to convince me to have a bowl. and while some of my favorites aren't exactly ice cream, i'm calling sorbet and gelato close enough to celebrate! here are a few of my favs -

blackberry swirl ice cream, tin roof ice cream, mocha gelato

strawberry sour cream ice cream, caramelized peach ice cream, mint ice cream

minted lemon ice, strawberry sorbet, blackberry ice cream

strawberry greek frozen yogurt, blueberry greek frozen yogurt, cherry sorbet

chicken & broccoli stir-fry

when winn first started solids, i made most of his vegetable and fruit baby food by cooking up fresh or frozen produce, whizzing it up in the food processor, and freezing it in silicone ice cube trays. the one thing i couldn't get over was his love of broccoli. like most people, i've never been a huge fan - as a child i remember the only way i would eat it was hiding under a thick layer of homemade cheese sauce - so i was shocked when my 8 month old seemed to not have a broccoli limit. now that he's older and eating the same food as us, i've made it a point to include some of the foods he loves. not only does winn get his broccoli, but because it's clothed in a salty, sweet, asian sauce, i devoured mine too.

chicken and broccoli stir-fry
adapted from everyday food
30 minutes, serves 4

1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon fish sauce
2 tablespoons corn starch
2 teaspoons toasted sesame oil
1 pound chicken breasts, cut into thin slices
2 tablespoons minced fresh ginger
2 cloves garlic, minced
1 bunch broccoli, cut into small florets
about 1/2 pound carrots, cut into 2 inch long pieces and quartered
cooked white rice for serving

1. cook the rice while preparing the stirfry.
2. in a small bowl, whisk soy sauce, rice vinegar, fish sauce, corn starch, and sesame oil and set aside.
3. heat a wok over medium high heat and coat with vegetable oil. add the chicken and cook until browned, stirring frequently, about 10 minutes. remove the chicken from the pan.
4. add the ginger, garlic, broccoli, and carrots and cook until the broccoli is bright green and the carrots begin to soften, about 5 minutes.
5. add the sauce and  the chicken and cook, stirring frequently, until sauce thickens. serve over rice.

Orange Snowmen

Ah, Orange Snowmen.  I first came upon this recipe on AllRecipes a couple of years ago and immediately wanted to make it because of my lifelong love of snowmen.  Orange Snowmen are kind of hard to describe.  They're intensely orange-y and refreshing, but creamy and slushy and vanilla-y as well.  Look elsewhere if you're trying to make an Orange Julius, though, because this is not the same (I actually had a perfect Orange Julius recipe posted but it disappeared, I will re-post it in a couple of weeks).  These are definitely their own thing and very good if you love orange juice as much as I do! 

This is actually a slightly odd time of year for me to be posting the recipe for Orange Snowmen, because they've become a Christmas morning tradition!  Just because we drink them on Christmas doesn't mean they wouldn't be great any other time of year, though.  They'd also make a good afternoon snack or dessert, too- not just for breakfast.

Quick Note:  This recipe halves very well.  I've never made the full batch since it's just the two of us.

Orange Snowmen

14 ice cubes
6 oz frozen orange juice concentrate
1/4 C sugar
1/2 C milk
1/2 C water
1/2 tsp vanilla extract

Place all ingredients in a blender and blend until smooth.  Serve immediately.

Yield: 4 servings

peanut butter chocolate chip oatmeal scones

yes, scones, again. for the second time in just as many weeks, we're baking up a pan of scones. mostly because winn keeps asking for them. mostly because nothing goes better with a hot cup of coffee than a freshly baked scone. and mostly because homemade scones are the best kind.

while scones really are one of my favorite things, this version is one of the best - it's like a chocolate, peanut butter, oatmeal breakfast cookie. dessert for breakfast. not feeling it? try one of my other favs: carrot cake scones with honey pecan butter, whole wheat vanilla, maple oatmeal, orange creamsicle, peanut butter iced banana scones, pumpkin spice, coconut lime, and strawberry vanilla.

peanut butter chocolate chip oatmeal scones
adapted from baked elements
30 minutes, makes 8 large or 16 small scones

2 cups flour
1 cup oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup milk
1 egg yolk
1/2 cup peanut butter
1 cup mini chocolate chips

1. preheat your oven to 400F and line a baking sheet with parchment paper or a silicone mat. set aside.
2. in a large bowl, mix the flour, oats, brown sugar, baking powder, baking soda, and salt. add the butter and use your hands or a mixer to mix until the butter is in coarse crumbs.
3. make a well in the center of the mixture and add the milk, egg yolk, and peanut butter. mix until it starts to come together. add the chocolate chips and continue mixing until everything is incorporated.
4. to make large scones, turn the dough out onto your baking sheet and form into round disk about an inch to an inch and a half thick. cut the dough into eight wedges, don't separate them, and bake for about 20 minutes or until they're brown and a toothpick comes out clean. alternatively, to make smaller scones, turn the dough out onto your baking sheet and form into two round disks about an inch thick. cut each round into eight wedges, don't separate them, and bake 15-20 minutes or until they're brown and a toothpick comes out clean.
5. transfer from the baking sheet to a wire rack to cool completely. store in an airtight container.

2015.05.04 this is one of things i make (for dinner)'s picks for the secret recipe club!

Ginger and Spice Apple Pie

There's something really cozy and special about apple pie, isn't there?  Well, about a week ago I was all set to make an apple pie with a filling that included a generous amount of pineapple juice that was thickened with cornstarch.  Had my apples ready to go and arranged in the pie crust, just waiting for the pineapple juice mixture, when I realized I was out of cornstarch!  What the heck?  How does someone run out of cornstarch and not even realize it?  My plans of course had to change, so I just kind of tossed some ingredients together -measuring all the way- and shoved my pie creation into the oven. 

Happily, it turned out great!  Not runny like many pies, and the spices are wonderful, but don't overwhelm the flavor of the apples.  I used a variety of apples and you could taste the difference between them, quite nice.  My husband liked the pie enough that he ate over half of it within in an hour of its emergence from the oven.  He loves pie!  I put the leftovers in the fridge and my husband reported that the remaining slices heated up great in the microwave.

Ginger and Spice Apple Pie

pastry for a double crust, deep dish pie (can do homemade or frozen, whatever floats your boat)
1/2 C white sugar
4 Tblsp flour
3/4 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cinnamon
5 good sized apples (I used 2 Granny Smith, 1 Braeburn, 1 Pacific Rose, and 1 Golden Delicious, but use whatever you want)
a little bit of milk and sugar for the top of the crust

Preheat oven to 350 and line a cookie sheet with foil.  Line a deep dish pie plate with the bottom pie pastry.  In a large bowl, stir together sugar, flour, and spices.  Peel, core, and chop apples into chunks about the size of playing dice.  Put the chopped apples in the bowl with the sugar mixture, and toss thoroughly until apples are completely coated.  Spoon apples into prepared pie plate, mounding them in the center.  Sprinkle any remaining sugar mixture on top (there shouldn't be much left over).

Top with remaining pie crust, cut off the excess pastry, and seal the edges with a fork.  Use a knife to cut 4 vents in the top crust.  Brush the top lightly with milk, then sprinkle with a little sugar.  Use long, narrow strips of aluminum foil to cover the crust of the pie so it doesn't burn in the oven.  Place the pie on the prepared baking sheet (this is so there won't be a mess if it overflows).

Bake until a fork can be easily inserted into pieces of apple near the center of the pie (you can poke the fork through the vents in the top crust).  You can cover the top crust with foil if it gets too brown for your liking.  The pie took about an hour and 15 minutes in my oven, but all ovens are different and I'd check the apples for doneness for the first time at about the 45 minute mark.  Remove pie from oven and let cool at least half an hour before serving.  Keep leftover pie in the refrigerator.

polenta with roasted mushrooms

when we were in las vegas a year and a half ago, jason and i had a killer dinner at scarpetta in the cosmopolitan. we started with the famous spaghetti with tomato and basil, and while it was good, it was the creamy polenta with a fricassee of truffled mushrooms that we both dreamed about after the meal was over. the polenta was so rich and creamy, the mushrooms perfectly garlicky, it's a delicious combination. ever since that trip i've been on the lookout for a reasonable substitute. and while this isn't as ethereal as our scarpetta version, it's delicious none the less.

polenta with roasted mushrooms
adapted from two peas & their pod
45 minutes, serves 4

1 pound baby bella or cremini mushrooms, quartered
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 cups milk
1 1/2 cups water
3/4 cup stoneground polenta (not instant)
2 tablespoons unsalted butter
3/4 cup grated parmesan cheese

1. make the mushrooms. preheat your oven to 400F & grease a large baking sheet. add the mushrooms to the baking sheet and drizzle with the oil and vinegar. add the garlic and toss to coat. season with salt and pepper and spread the mushrooms out evenly on the sheet. roast for about 15 minutes, or until the mushrooms are soft and light brown.
2. make the polenta while the mushrooms roast. combine milk and water in a medium saucepan. bring to a simmer over medium heat. once simmering, slowly pour in the polenta while whisking. reduce heat to low, cover loosely with a lid and cook about 30 minutes until the polenta is creamy, whisking about every 5 minutes. stir in the butter and parmesan cheese.
3. serve the polenta topped with the roasted mushrooms.

Buffalo Turkey Burgers

We really enjoy Buffalo Chicken, so when I came upon the recipe for Buffalo Chicken Burgers on the blog "Will Cook for Smiles", it didn't take me long to make them.  I made a few small changes, but nothing too drastic, unless you consider swapping the chicken for ground turkey to be drastic!  The result was quite good.  Spicy from the hot sauce, and very flavorful from the mix of seasonings in the turkey.  We ate our burgers without the buns and had raw veggies on the side with ranch to dip the veggies and burgers in, but I'm sure they'd be even better with the buns!  My husband said this was the best thing I've made with ground turkey.  I make a lot of things with ground turkey and turkey burgers are known for not being as good as ones made from beef, so that's quite the compliment!

Quick note:  I used Frank's Red Hot Sauce.  This is by far my favorite hot sauce and to me it's not Buffalo Chicken (or Turkey in this case) if it's made with a different one.

Buffalo Turkey Burgers

1.25 lb extra lean ground turkey
1/4 C dry bread crumbs (optional, I did not use them)
1 egg
2 cloves minced garlic
2 Tblsp minced dried onion
1 tsp salt
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp black pepper
2 Tbsp olive oil
1/2 C water
Frank's Red Hot Sauce to taste (I used about 1/2 C)
4 slices cheese or crumbled blue cheese (I used cheddar)
4 toasted buns

Toppings:
ranch or blue cheese dressing
veggies like sliced tomatoes, sliced cucumber, and lettuce

Mix together ground turkey, bread crumbs, egg, garlic, onion, and seasonings.  Form into 4 burgers and poke a hole in the middle of each one to help keep them from turning into a turkey meatball when they're cooked.  Heat oil in a large, nonstick skillet over medium and brown burgers on both sides.  If they haven't cooked through completely by the time they're as browned as you want, you can add 1/2 C water to the pan.

When the burgers are done, remove them to a paper towel lined plate, and dump out the skillet if you added water (dry off the tops of the burgers as well if you added water).  Place the skillet back on the burner and add the Frank's.  Add burgers back to skillet, cook about a minute, then flip, move them around so they get coated in hot sauce, and place cheese on each burger.  Cover with the lid and cook about another minute, then remove the skillet from the burner and leave covered until the cheese has melted.  Serve burgers with whatever toppings you want (the dressing is a great addition).

Yield: 4 burgers

1/20/14 ChefElla's Own Mac & Cheese

CHEFELLA'S OWN MAC & CHEESE

Anytime someone makes macaroni and cheese, everyone thinks the same thing, will it taste like my favorite kind from the box?  My answer is a quick no.  Now I know that everyone likes the kind in the box and I like it too, but my mac and cheese is different and I if I wanted it to taste like the box I would just make the box kind.  The thing I like about my mac and cheese is that it is creamy, and cheesy, and it is made with real ingredients not just powder from a box.  I know at first your friends, and maybe even your Dad, may groan and say, "But its not the same!"  Just know that they will like it even though they may not admit it.
Enjoy.
ChefElla.

For this recipe you will need to use the stove.  If you are not allowed to use the stove 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 strainer, a whisk, a heat proof rubber
    spatula, and a sauce pan.

ChefElla's Own Mac & Cheese (This recipe will make 4-6servings each)

Ingredients:
3 Cups         Rotini Pasta (Corkscrew Shaped), uncooked
                   -You can use whatever shaped pasta you like.  You can even use gluten free pasta.
1/4 Cup       Butter (1/4 cup is equal to 1/2 of a stick)      

1/4 Cup       Whole Wheat Flour
                  -You can use any kind of gluten free flour for this step.
1 tsp.           Kosher Salt
2 1/2 Cups   Skim Milk
                    -You can use an unflavored milk substitute for this step like, soy milk, flax milk, etc.
1 Tbl            Parmesan Cheese

1 tsp.           Blue Cheese (if you do not have blue cheese you can just skip this ingredient.
8oz.             Cheddar / Jack Cheese
                   -If you just like cheddar or jack or colby, or any other kind of cheese you can use that
                    instead.
1 Cup          Cheddar Cheese

3. Fill sauce pan 3/4 full with water and put on stove. Turn pan on high heat. When the water comes to a boil
    add pasta and cook for the manufacturers recommended amount of time. Remember to mix the pasta in
    the water every few minutes so that it does not stick to the bottom of the pan or to the other pieces.If the
    water begins to foam just add a little olive oil and the foam will go away. When the pasta is finished pour
    into a strainer over the sink.
4. Return your pan to the stove on medium-high heat and when the water is gone from the pan melt your
    butter in the pan.
5. Add your flour to the pan and whisk into the butter.  The mixture of butter and  flour is called a "Roux".
    The mixture will melt and bubble.  Mix the roux every 20-30 seconds.  The roux will begin to turn a light
    brown color and smell like warm buttered toast.
6. Slowly pour in your milk and whisk well until all of the lumps are gone.  Stir occasionally to keep the roux
    from sticking to the bottom of the pan. The mixture of roux and milk is called a white sauce or "Veloute."

7. When the white sauce comes to a boil it will look like a thick soup.
8. Turn the stove to medium and mix in your salt and cheeses.  Mix well and stir slowly until the cheese melts
    into the sauce.  Add the noodles and mix with your spatula.

Top your mac and cheese with bacon, shrimp, sausage, tomatoes or just eat it as is.  Create your own mac and cheese by using your favorite cheeses and create your own famous recipe.
Enjoy

- ChefElla

egg & brie sandwich

my favorite kind of meals are those that are good for breakfast, lunch, or dinner; can be made with about five ingredients, and can be on the table in less than 30 minutes. for me, it was a delicious sunday brunch, when i just happened to have leftover bread, lettuce and tomatoes from a salad earlier in the week, and a small hunk of brie. delicious.



egg & brie sandwich
20 minutes, makes 2 sandwiches

this sandwich is infinitely adaptable. skip the prosciutto for a meatless option, add some leftover caramelized onions, garlic mayo or your other favorite condiments for an extra burst of flavor.

8 ounces cherry or grape tomatoes
4 eggs
ciabatta, cut lengthwise
large handful of spring mix greens or arugula
1/4 pound (about 8 slices) prosciutto
2 ounces creamy brie, sliced

1. to roast the tomatoes, preheat your oven to 400F and line a baking sheet with aluminum foil. add the tomatoes, toss with a tablespoon or so of olive oil and season with salt and pepper. roast 10-15 minutes, or until the tomatoes start to split. let cool while assembling the rest of the sandwich. preheat your broiler.
2. cook the eggs a slightly less than your liking. to assemble the sandwich, layer the roasted tomatoes, greens, prosciutto, and eggs on one side of the bread and the brie on the other. leave the sandwich open, filling sides up, and broil for 30 seconds to a minute, or until the cheese is melted. put the pieces of bread together and eat.

coconut lover's cake

i've had coconut layer cake on the short list of birthday cakes for a couple years now. when i was pregnant with baby winn - whose really a toddler now, so we'll just call him winn - the coconut craving hit me hard, and it's really never left. so why have i waited so long to make this cake? jason hates coconut. loathes it.

so you can imagine my surprise when not only did he want to try a piece of this cake, but he went back for a second slice. and this cake is no wimp, it's definitely for coconut lovers: a light cake spiked with coconut extract and coconut milk, sandwiched with light and fluffy whipped cream & cream cheese coconut buttercream, slathered with cream cheese coconut buttercream and covered in toasted coconut. my favorite part of this cake is the filling - it's so light, fluffy, and coconutty. and the cake itself is a great balance - definitely coconut, not too overwhelming, and the perfect level of sweet.  

not feeling coconut? how about one of my past birthday cakes: cherry vanilla, baked's sweet and salty cake (chocolate cake with caramel ganache icing), and baked's aunt sassy cake [pistachio cake with vanilla honey buttercream].

coconut lover's cake
adapted from completely delicious, who adapted it from sky high: irresistible triple layer cakes
2 hours, serves 12+

for the cake
5 egg whites
1/2 cup milk
1 tablespoon coconut extract
3 cups cake flour
2 1/3 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup unsweetened coconut milk

for the buttercream
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon coconut extract
1 tablespoon unsweetened coconut milk or water

for filling & finishing
1 cup heavy cream
1 cup unsweetened coconut, toasted

1. make the cake. preheat your oven to 350F. grease two 8 or 9 inch cake pans and line the bottoms with parchment paper. set aside.
2. mix the egg whites, milk, and coconut extract in a small bowl. set aside.
3. with a mixer, combine the flour, sugar, baking powder, and salt. add the butter and coconut milk and cream until light and fluffy, about 2 minutes. add the egg white mixture and mix until smooth.
4. divide the batter among the two pans and bake for about 35 minutes, or until a toothpick comes out clean. cool in the pan about 10 minutes, turn out, and cool completely on a wire rack.
5. while the cake is cooking & cooling, make the buttercream. mix the cream cheese and butter until smooth. add the powdered sugar and coconut extract and mix until light and smooth, a couple minutes. if the buttercream is too thick, add the coconut milk or water and mix until smooth.
6. to make the filling, beat the heavy cream to medium peaks. add 1 cup of the coconut buttercream, a couple tablespoons at a time, mixing after each addition, until combined. continue whipping to soft peaks.
7. when the cakes are cool, slice them in half, making four cake layers.
8. spread a layer of the whipped cream filling between each layer. frost the outside of the cake with the cream cheese buttercream and sprinkle the top and sides with the toasted coconut.
9. store assembled cake in the refrigerator.

Black & White Turkey Chili

White chili has always been something I've really loved, even when I was a super picky kid I often asked my mom to make it and was fascinated by the dried beans she used!  White chili (with dried beans) is one of my favorite things to make in the slow cooker, not sure why I haven't shared a recipe on here yet. 

There are some recipes that I'm very loyal to and particular about, but white chili is not one of them.  I've basically never met one that I've not thoroughly enjoyed, and this recipe is no exception!  It's been pretty cold here lately (-40 yesterday) and I spend a good amount of time outside, so I decided to make white chili and remembered an awesome looking one I saw recently on a blog called Kitchen Meets Girl.  Ashley adapted it from a recipe she found, and I slightly adapted her version of it by reducing the amount of chicken broth and using ground turkey instead of cooked chicken.  I was intrigued by the use of a jar of salsa verde and black beans.  Sure enough, the salsa verde made it quite zingy, and the toppings (we did sour cream, cheese, cilantro, and lime) made it even tastier.  It's not spicy, just very flavorful.  My husband is definitely not as fond of white chili as I am, but he liked this recipe so much that his exact words were "Holy smokes, this is amazing!" and then asked to take part of the leftovers to work for lunch instead of putting it in the freezer.  Sounds like a sign of endorsement to me!

Quick Note:  The brand of salsa you use really matters.  I picked Herdez Salsa Verde because I knew we really like the flavor.

Black & White Turkey Chili

1 tsp oil
1.25 lb ground turkey
1 tsp dried oregano
1 tsp ground coriander
1 tsp ground cumin
15 oz can black beans, drained
15 oz can white beans (like Great Northern beans), drained
16 oz can salsa verde (I used Herdez)
2 C chicken broth

Toppings:
sour cream
grated cheese
cilantro
diced avocado
thinly sliced green onion
lime wedges

Heat oil in a large nonstick skillet over medium-high and add ground turkey.  Break it up with a spatula and cook until meat is cooked through.  Add spices and stir around for another minute.  Add beans, salsa verde, and chicken broth, bring to a boil, then reduce heat to low and simmer while you prepare your toppings.  Divide chili among bowls and let people add whatever toppings they want to their bowls.

Yield: About 6 servings

carrot cake scones with honey pecan butter

for the four mornings after i made these scones, the first words out of my 18 month old son's mouth in the morning were "eat scone". not "morning" or "mama" or even "hi". eat scone. needless to say he was not happy on the fifth morning when i told them they were gone and he'd have to have eggs instead.

while the ingredients list may look a little long, i made these on a sunday morning on a whim. which means i had every single ingredient in my pantry. coconut and pecans leftover from holiday baking, along with the spices. one of my last few jars of homemade unsweetened applesauce went to good use and we always have carrots in the house for salad or an easy dinner side. 

and while the scones themselves are good, the honey pecan butter puts them over the top. i'm glad i have some left, as i bet it would be delicious with other scones - like maple oatmeal, whole wheat vanilla, or cinnamon - and homemade bread.

carrot cake scones with honey pecan butter
adapted from pbs parents
30 minutes, makes 12 scones

for the scones
2 cups flour
1/2 cup sweetened shredded coconut
1/2 cup brown sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter, cold and cut into small cubes
3/4 cup unsweetened apple sauce
1/2 cup shredded carrots
1 teaspoon vanilla extract
1 egg
about 1/2 cup granulated sugar

for the butter
4 tablespoons unsalted butter, softened
about 1 tablespoon honey
about 1 tablespoon finely chopped pecans

1. preheat your oven to 400F. line a baking sheet and set aside.
2. in a medium bowl, mix the flour, coconut, brown sugar, baking powder, salt, cinnamon, allspice, and nutmeg together. add the butter and use your hands or a mixer to mix until the butter is in coarse crumbs.
3. in a large bowl, whisk the apple sauce, carrots, vanilla, and egg together. add the dry ingredients and mix just until combined.
4. place the granulated sugar on a plate or in a bowl. 
5. scoop out about 3 tablespoons of dough (i used my large cookie scoop) and drop into the granulated sugar. use your hands to coat one side of the dough. place the ball of dough uncoated side down on your baking sheet. repeat with the remaining dough.
6. bake 13-15 minutes or until lightly browned. let sit on the baking sheet for a couple minutes before transferring to a wire rack to cool completely.
7. while the scones are baking & cooling, make the butter by mixing the butter, honey, and pecans together. add more honey or pecans to your liking. serve with the scones.

slow cooker chipotle chicken & rice

the first time i made this for dinner, i followed the recipe exactly and found out that cooking bone-in skin on chicken breasts on the stove takes literally forever - or at least much longer than i want to wait on a weeknight. when we finally sat down to eat, the three of us gobbled up our plates. between forkfuls, jason had the best idea: throw everything into the slow cooker and let it work it's magic.

and did it ever work. this is the perfect dish for the slow cooker as slow cooking the chicken made it so much more tender, literally falling apart when i picked it up with tongs. minimal prep, minimal fussing at the end. it's flavorful, makes a ton, and leftovers are perfect.

if you aren't a big user of chipotle chilis in adobo (neither am i), consider buying a can, using what you need for this recipe, and freezing the rest. i poured the rest of a can into a quart freezer bag, closed it, spread out the chipotles to make a relatively thin layer of them and froze it. now when i need a pepper, i just break off a chunk from the bag. works like a charm.

slow cooker chipotle chicken & rice
adapted from everyday food
15min prep, serves 6-8

about 2 3/4 pounds boneless skinless chicken thighs, breasts, or a combination, trimmed
1 large yellow onion, thinly sliced
6 cloves garlic, chopped
1 chipotle pepper in adobo sauce, minced
28 ounce can diced tomatoes
3 tablespoons corn starch
cooked white rice for serving

1. season chicken with salt and pepper and place in a large slow cooker. add the onion, garlic, chipotle pepper, and diced tomatoes. mix until the chicken is evenly coated. make sure the chicken is nestled into and covered with the sauce. cover and cook on low at least 8 hours and up to 10.
2. about an hour before serving, remove about 1/2 cup cooking liquid and whisk in the corn starch. return the mixture to your slow cooker and mix with the rest of the cooking liquid. turn your slow cooker up to high, leave the cover off, and cook another hour or so, until the sauce thickens.
3. when you're ready to serve, use tongs or forks to shred the meat. serve over cooked white rice.

Slow Cooker Pesto Beef with Grape Tomatoes

I came upon this recipe while scoping out cook books on Amazon.com.  They offer previews of many books and this recipe is in a sample from The Everyday Low-Carb Slow Cooker Cook Book by Kitty Broihier and Kimberly Mayone.  Everything about it intrigued me, so I decided to give it a shot and had no idea what to expect, in part because I'd never put any of the ingredients in a slow cooker before.  Happily, it turned out very well!  It's extremely ugly (the pesto of course is no longer green after cooking for hours), and does not specifically taste like pesto, but the meat is fall apart tender and it has a lot of flavor.  The fresh grape tomatoes are great as well and infinitely better than canned tomatoes would be.  This is different than most other slow cooker recipes and I can see myself making it often!  I served this with melon and fresh, steamed green beans, but you could probably serve the meat and tomatoes over penne pasta or rice with a little of the cooking liquid from the meat (strained first!) if you feel so inclined, since the cooking liquid is pretty flavorful.  Even better, just toss pasta with more pesto!

The original recipe actually calls for a whopping pound of mozzarella (the fresh, water packed kind), but as much as I like cheese, that amount sounded excessive and I ended up just using about half a cup of grated mozzarella since the store was out of the fresh kind.  My husband liked it best with the cheese, but I kind of preferred it without and think it would be very good with parmesan.  My portion of the leftovers will definitely get some parmesan! 

Quick Note:  The type of pesto you use here is important.  I vastly prefer pesto that's sold in the refrigerated or frozen section of the store.  It's bright green and tastes fresh and wonderful.  The jarred, dark green kind found with the dried pasta tends to be extremely strong tasting and has enough garlic to kill an elephant.  Whenever we visit my family in Seattle, I always try to bring home at least a couple big tubs of frozen pesto from DeLaurenti Specialty Food & Wine at the Pike Place Market, but this time I used Buitoni brand pesto and it was quite tasty.

Slow Cooker Pesto Beef with Grape Tomatoes

1/2 C prepared, refrigerated pesto (I used Buitoni)

1/2 tsp ground black pepper

2 lbs beef round steak, cut into 6 pieces and trimmed of fat

4 C grape tomatoes (two 10 oz containers)

salt to taste

optional: grated mozzarella or parmesan, or sliced water packed mozzarella

In a slow cooker, mix together pesto and pepper, then spread evenly in the bottom of the crock.  Press both sides of each piece of steak into the pesto, then arrange so they fit in the bottom (you may have to stack them).  Sprinkle the beef with a bit of salt, then top with the tomatoes and give them a sprinkle of salt as well.  Cover and cook on low until meat is fork tender, about 4 to 6 hours depending on your slow cooker.  Use a slotted spoon to carefully scoop the tomatoes out of the crock (you don't want to break them up), then spoon off most of the liquid around the meat. 

 

If you're adding grated mozzarella: Sprinkle with mozzarella, put the lid back on, and cook until the cheese has melted, about 5 minutes.  To serve, divide meat among plates and top with the tomatoes.

If you're adding grated parmesan or fresh mozzarella: Divide meat among plates, top with the cheese, then top with the tomatoes.

Yield: 6 servings

peanut butter pretzel truffles

this year, like most, i made way too many sweet treats in the month of december. there were these classic sugar and gingerbread cutouts, my favorite hot chocolate cookies, new york times chocolate chip cookies, my dad's favorite shortbread, an almond joy biscotti (more on that later), and a new favorite chocolate pistachio cranberry thumbprints (more on those later, too). hopefully i didn't miss anything. with all those sweets, i should have been sugared out by new years. but no, here i was, december 30, mixing peanut butter, pretzels, and sugar, and giving them a good dunk in dark chocolate.

making these truffles reminded me how relatively easy it is to make candy. and that honestly, i should make real chocolate truffles soon. valentines day, maybe?! 

peanut butter pretzel truffles
adapted from annie's eats
30min prep, 30min dip in chocolate; makes 42

for the filling
1 1/2 cup creamy peanut butter
1 cup powdered sugar
2 tablespoons unsalted butter, softened
2 cups crushed pretzels

for the coating
12 ounces dark chocolate

for the drizzle
1 tablespoon creamy peanut butter
1 tablespoon milk
4 tablespoons powdered sugar

1. make the peanut butter filling by creaming the peanut butter, sugar, and butter together with a mixer. slowly add the pretzels and mix until combined. line a baking sheet with wax or parchment paper or a silicone mat and set aside. scoop out about 2 teaspoons of the filling and form into rough balls (i used my small cookie scoop). at this point, don't worry about making the balls smooth on the outside, if you try to roll them, they'll fall apart. refrigerate for at least 30 minutes.
2. take the balls out of the refrigerator and roll between your palms to make them smooth. place in the freezer while you prepare the chocolate coating. the balls can stay in the freezer for a couple hours, if you prefer.
3. to coat the balls, place about 3/4 of the dark chocolate in a microwave safe bowl and microwave for 20 second intervals, mixing after each interval, until melted. once melted, mix in the remaining 1/4 of the chocolate and mix until melted.
4. roll each ball of filling into the melted chocolate and return to the lined baking sheet. place back in the refrigerator once finished. let sit 30 minutes or until the chocolate has set before drizzling.
5. to make the drizzle, place the peanut butter in the microwave for about 30 seconds, or until melted. whisk in the milk and powdered sugar.
6. drizzle the peanut butter mixture over the truffles. let the drizzle dry completely before packing. store in the refrigerator.

Slow Cooker Cauliflower Soup

This recipe requires a bit of an explanation.  I've been having a medical issue that's resulted in me cutting way down on starches/grains and sugar.  The sugar I can mostly do without, but avoiding pasta, potatoes, bread, and the like is harder.  Lucky for me, I've had quite a bit of success with finding recipes that are already okay for me to cook, and adapting other recipes.  The standards by which I judge a recipe haven't changed and I will only post recipes here that I think are really good, even for people (like my husband!) who can eat whatever they want.  As evidenced by all the dessert posts last month, I'll still be posting recipes for sweets and pasta and that type of thing, just not as frequently.

 

This is one of the adapted recipes.  When I came upon the Cauliflower Soup recipe on the Pioneer Woman blog, it occurred to me that cauliflower soup with baked potato toppings on it would probably be pretty good.  I adapted the recipe so it would work in the crock pot, and left out the butter, flour, and milk (the milk just because I thought the texture was perfect without it).  It turned out exactly how I hoped!  My husband really dislikes cauliflower, but really enjoyed the soup anyway.  It's pretty good on its own, but the toppings really enhance it, especially the sour cream.  The sour cream also helps thicken it a bit since it's a pretty thin soup. 

If you want the soup thicker and don't mind adding flour to it, you could make a roux by melting 4 tablespoons butter in a small pan on the stove, then whisk in half a cup of flour and let it cook for a minute, then slowly whisk in the half and half and a cup of milk.  Let it simmer for a couple of minutes while stirring, then stir it into the soup.  I haven't tried it this way because I thought the consistency was fine, but the Pioneer Woman does basically the same thing to thicken her version and I'm sure it works perfectly.

 

Slow Cooker Cauliflower Soup
 

36 oz frozen cauliflower florets
1 carrot, diced

1 1/2 cup diced onion
4 cloves minced garlic

2 tsp dried parsley
1 tsp salt (plus more later)

1/2 tsp pepper
1/4 tsp garlic powder

1/4 tsp onion powder
2 quarts chicken broth

1 C half and half
 

Toppings:
1 C sour cream
cooked, crumbled bacon
grated cheddar
thinly sliced chives or green onion

In the crock of a large slow cooker, combine all ingredients except half and half and toppings.  Cook until carrots and cauliflower are soft, about 4 hours on high or 6 hours on low (times will vary according to your slow cooker).  Use a potato masher to break up the cauliflower.  If you want it smoother, you can use an immersion blender next, but we think it's best with a bit of texture to it.  Stir in the half and half, then taste the soup and add more salt if necessary.  I ended up using 2 teaspoons total. 
 

To serve the soup, ladle it into individual bowls and then top with sour cream, bacon, cheese, and green onion.

Yield: About 8 servings

pasta with roasted tomatoes and fried eggs

last weekend i had a handful of roasted tomatoes, baby spinach, and a small piece of brie leftover from sandwiches i made for new years eve. i cooked up the remnants of a box of fusilli, tossed the hot pasta with the brie, spinach, and tomatoes, and topped the whole mess with two runny fried eggs. it was the best lunch i've had in a long time.

pasta with roasted tomatoes and fried eggs
30 minutes, serves 2

1/4 pound pasta - leftover pasta is fine
1 cup cherry tomatoes
handful of baby spinach
2 ounces brie
4 eggs

1. cook your pasta until al dente. drain, return to the pot, and keep warm.
2. while the pasta is cooking, heat a large non stick skillet over medium heat. add the tomatoes, drizzle with olive oil and season with salt and pepper. cook the tomatoes until they break down, about 10 minutes, while the pasta cooks.
3. while the pasta and tomatoes cook, rinse the spinach and tear or chop coarsely. cut the brie into small cubes.
4. when the pasta is done cooking, toss with the cherry tomatoes, spinach, and brie. keep warm.
5. fry the eggs in the now empty non stick skillet. divide the pasta among two plates and top each portion with two fried eggs.

your favs of 2013

a lot of old, a few new, these are the 12 most viewed posts in 2013:
1. creamy tomato pasta [september 2010]
2. creamy mints [may 2011]
3. dr pepper cake [march 2010]
4. holiday shortbread cookies [december 2010]
5. brown sugar poundcakes with brown butter icing [april 2010]
6. white layer cake with blackberry buttercream [august 2010]
7. baked's aunt sassy cake [pistachio cake with vanilla honey buttercream] [january 2011]
8. andes mint cake [january 2013]
9. electric lemonade [june 2010]
10. creamy barley with tomatoes, chicken, and spinach [march 2011]
11. the chewy: alton brown's chocolate chip cookie [march 2011]
12. pig out cookies [april 2013]

past year's favorites: 2012, 2011, and 2010.