Cheesy Chivey Popovers

I was sitting with nothing to do, watching food network. Sunny Anderson was on with this easy looking recipe. My kind of cupcake! The best part was I did not have to do any shopping, I had all the ingredients. I decided to do half.. BUT, I did not end up with 12 popovers. I was only able to fill in 3 parts on the muffin tray. Oh well at least they came out right and tasty!

I just wish I took a pic showing you how good it looks from the inside~

Ingredients

• 2 eggs
• 1 cup whole milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 cup finely grated Cheddar
• 1/4 cup finely grated Parmesan
• 2 tablespoons minced chives
• 1 teaspoon cayenne pepper

Directions

Special Equipment: 24-cup mini muffin tin

Preheat the oven to 425 degrees F.

In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour, cayenne pepper, and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.

Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.

Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne(only if you like spicy). Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.

Chicken Parmesan served with Lemon Garlic Speghetti

A healthy spin on your usual breaded Chicken Parmesan. This one doesn't come with the breadcrumbs but it is packed with flavor!

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped  parsley
• Salt and freshly ground black pepper
• 8 (3-ounces each) chicken breasts
• 1 1/2 cups Tomato Sauce, recipe follows / purchased marinara or arabiatta (if you like it spicy) sauce
• 1/2 cup shredded mozzarella
• 16 teaspoons grated Parmesan

Directions

Preheat the oven to 500 degrees F.
In a bowl, mix in oil and herbs (I let it sit for atleast 15 minutes, so flavors infuse). Season with salt and pepper. Brush both sides of the chicken with the herb oil. Heat your skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Bake until the cheese melts and the chicken is cooked through, about 5 minutes.

Giada's Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 4 to 6 basil leaves
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional
• Red pepper flakes (to add spiciness if desired)

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

The speghetti is very light yet flavorful. It really surprised me, I was expecting it to be boring.

Ingredients

• Salt
• 1 pound speghetti
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 lemons, zested and juiced
• 1/2  cup heavy cream
• 1 cup chicken stock
• 1 cup grated Parmigiano Reggiano
• Handful finely chopped parsley

Directions 

Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot (follow instructions on box).

Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes, cook for 1 minute. Add lemon juice, chicken stock, and the cream to the garlic and oil. Bring it to a boil.When pasta is ready add lemon zest. Add cheese to the sauce, and season to taste. Mix the sauce in with pasta, toss around for 2 minutes. Garnish with parsley after plating.

Cheesecake Biscuits

If you don't like cheesecake, you will like this one.. trust me:)
It doesn't have the usual graham/ digestive biscuit crust.. give it a try!

Ingredients

Crust:
1 cup all purpose flour
1/4 cup light brown sugar
1 stick butter (8 tbsp) - melted
1 cup chopped pecans

Filling:
2 (8 ounce) packages of cream cheese

3/4 cup sugar

3 eggs

1 tsp vanilla extract

Directions

Preheat oven to 350 F.

Combine flour, chopped pecans, melted butter, and brown sugar in bowl. then press into a 13 by 9 inch pan. Bake for 13-15 minutes.

For the filling, beat cream cheese and sugar until smooth using an electric mixer. add eggs and vanilla. Pour over crust. Bake for 20 minutes. Cool completely. Or Freeze for 1 hour to make it easier to cut into pieces. Decorate tops with mint or berries.

not your usual Meat & Potatoes

I always look for ways to jazz-up the meals we love. Meat and potatoes -very typical, but not any more…

This is a delicious meat and potato meal with an Indian touch.

Ingredients

• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons fennel seeds
• 1/4 cup plain yogurt
• 1/4 cup tomato paste
• 3 garlic cloves minced
• 1 1/2 teaspoon hot sauce (or as much hot sauce as you like. I like it hot)
• 1 teaspoons light brown sugar
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1 teaspoon apple cider vinegar
• 4 teaspoons vegetable or canola oil
• 8 (1 1/4-inch thick) beef or lamb loin chops

Directions

Preheat the oven to 475 degrees F.

Toast the coriander and fennel seeds in small pan over a medium flame, make sure they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder or pound them out using a pan.

Mix the spices with the yogurt, tomato paste,  garlic, hot sauce, brown sugar, salt, a few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season. Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate for at least 30 minutes.

Bake the meat in a baking dish until the lamb is cooked to your liking, (around 20 minutes).

Don't forget the potatoes!

Ingredients

• 1 1/2 pounds small red potatoes (you can use any kind)
• 2 tablespoons vegetable oil 
• 1 teaspoon fennel seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons minced fresh cilantro/coriander

Directions

Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer around 15 to 20 minutes. Drain and cut each potato into bite-size pieces.
In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro/coriander.

 One more thing.. a minty pea sauce to cool off the spice-



Ingredients

• 1 cup package frozen peas, thawed in microwave about 5 minutes (or fresh cooked peas)
• 6 sprigs fresh mint, leaves only
• 1  cup yogurt
• 2 cloves garlic, peeled and roughly chopped
• 3/4 teaspoon kosher salt
• 1 teaspoon white vinegar

Directions

Throw all the ingredients into a food processor and pure until smooth. (If you want a runnier consistency add yogurt.)

Cheesy sticks ~ Mozzerlla Milanese

I remember when I used to go to Chili's when I was a teenager, it was really the place to be back then. I remember everyone used to order their triple dipper. So now I am craving those fried cheese sticks, so I thought why not do it myself.
So this is my fried cheese sticks with an Italian herby twist.

Ingredients

1 cup all purpose flour
3 tbsp corn starch (optional, for a tighter batter)
2 eggs
1 tbsp water
1/2 tsp pepper
1 1/2 cup panko breadcrumbs
4-6 basil leaves
4-6 thyme sprigs
1 16 ounce packet string cheese or mozzarella sticks
1 quart of oil for deep frying

Directions

Preheat the oven to 375 F.

Cut cheese sticks into halves, (if you didn't find sticks, make sure you cut your cheese into 1/4 inch sticks. )
Finely chop the herbs.

Arrange your dredging station:
1-Flour and corn starch
2- whisk water,eggs, and black pepper
3-breadcrumbs and herbs

Roll each cheese stick in the flour, then roll the floured cheese stick into the egg mixture, and finally coat with breadcrumbs.

Refrigerate for at least 1 1/2 to 2 hours (or over night). Fry to deep golden perfection.

Spinach & Feta Orzo Salad

  This dish is perfect for a light lunch or dinner.

Ingredients

• 1 ½ cup orzo pasta (rice shaped pasta)
• A bunch of fresh spinach leaves or 8oz package thawed
• ½ cup crumbled feta cheese
• 1/2 red onion, finely chopped
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 teaspoon dried basil
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

Directions

Bring a large pot of lightly salted water to a boil. Add orzo and (spinach if fresh) and cook for 8 to 10 minutes. Transfer to a large bowl and stir in bell peppers, onion. Add the feta in last and carefully fold in to avoid breakage. Mix the Dijon Mustard with olive oil and balsamic vinegar and add to salad.

Meat & potatoes

My husband came back home with New York Strip and Rib eye steaks, he did not tell me what he was going to do with them. He said it was HIS secret mix. And because I had to do the cleaning up.. I saw what his ingredients were.
First of all there were 2 kinds of marinades, a dark and a light one. That is why I am calling the steaks- brownies and blondies.

Brownies

Blondies

So I found Balsamic Vinegar, olive oil, Soy sauce, Worcestershire sauce, (brownie)

and yogurt, curry powder, and salt and pepper (blondie).

 Unfortunately I do not have the quantities.

The good news is that I did the potatoes, so that you will get :)

Ingredients

1 potato (russet) per person

1 tbsp of canola oil (per potato)

1.5 tsp of kosher salt

1 tbsp of butter (per potato)

Grated Cheddar  + MonteryJack cheese for sprinkling

Scallions/green onions or chives for garnish

Directions

Preheat the oven to 350 degrees.

Wash potatoes in cold water. Pat them dry with a kitchen towel.

Coat the potatoes with the canola oil and the salt, pierce the potatoes with a fork (around 8 times), this will release the moisture, and stop them from being soggy.

Place the potatoes in the middle of the oven, with a piece of foil under to catch the drippings. Bake for 1 hour. Transfer to a serving plate. Make a long vertical slit, but not completely to the edge. then make a slit across- forming a cross. Push the potato to open it, you will see a pocket. Put butter in pocket and allow to melt. Top with cheese and garnish.

Chocolate Bark

What is chocolate bark? Woof? No :p
Although it might not sound particularly appetizing, it certainly looks tempting.
Chocolate bark is basically a sheet of chocolate with all your favorite toppings, such as nuts, dried fruits, candies..etc. It definitely has the rustic look, and that is what I like:).

Not really a recipe...
16oz semi-sweet chocolate
toppings (you choose)

For the base, you will have to melt the semi-sweet chocolate on a double boiler.

This is a double boiler, just boil some water in a pot and have your chocolate in a bowl placed on top. Just make sure the water doesn't touch the bottom of the bowl.

double boiler

(you must prepare a cookie sheet lined with parchment paper)

When it melts completely mix it well - it must have a nice rich shine to it.

spread it on the cookie sheet forming a rectangular shape. Sprinkle your toppings.
I Just used what I already had- pecans, M&Ms, white chocolate chips, and a Heath bar. I chopped them all up and spread them out with no specific pattern.

                                     

Allow to set in the fridge, up to 2 hours. When set break up into pieces.

Eggs in a basket

These are cute for a weekend brunch.
Very easy to do - a crowd pleaser :)

Ingredients

• 3 large potatoes, peeled
• 1/2 stick unsalted butter, melted
• Kosher salt and freshly cracked black pepper
• Nonstick cooking spray 
• 6 eggs (1 per person)
• 3/4 cup shredded cheese (any kind will do the job) 

Directions

Special equipment: jumbo sized 6-cup muffin tin

Heat the oven to 350 degrees F.

In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.

Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom (shapped like a nest). Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.


Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 9 - 11 minutes.

Remove from the oven and set the oven to broil. Top the eggs with grated cheese for it to melt, 1 minute.

Spinach Risotto

This risotto is a must with the Chicken Saltimbocca.

Ingredients

• 4 1/2 cups reduced-sodium chicken stock
• 4 tablespoon butter, at room temperature
• 1/2 cup of frozen spinach - thawed
• 1 cup finely chopped onion
• 1 minced garlic
• 1 1/2 cups Arborio rice
• 1/4 cup white vinegar
• 1/2 cup grated Parmesan
• Salt and pepper

 Directions

.
In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add spinach and garlic and stir for 1 1/2 minutes. Add the rice and stir to coat. Add the vinegar and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter season with salt and pepper, to taste.

Chicken Saltimbocca

This is my version of Lilu's Chicken Saltimbocca. End result : yummy (but had different flavors, i remembered after I was done that they have sun dried tomatoes in theirs...next time)

Ingredients

• 6 chicken breasts, pounded to evenly flatten
• Salt and freshly ground black pepper
• 1 (10-ounce) box frozen chopped spinach, thawed
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan
• 1 (14-ounce) can low-salt chicken broth
• 2 tablespoons fresh lemon juice

Directions

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl.
Arrange an even, thin layer of spinach. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Peanut Butter and Jelly Squares

 This is Ina Garten's recipe, only hers are bars- I did squares. When I first tried this recipe I cut the quantities in half because I knew that I'll end up eating them all by myself.
Also, I have to say they are kind of heavy, but you know when you say that and then end up eating three! Yup.... Or maybe that's just me?

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups (18 ounces) creamy peanut butter
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups (18 ounces) raspberry jam or other jam
• 2/3 cups salted peanuts, coarsely chopped

Directions

Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.