Monday, June 22, 2009
This came from the current "Everyday Food" magazine. http://www.marthastewart.com/everyday-food?src=footer
It was quite spicy. I suggest reducing the chipotles by half. Spicy food doesn't bother me, but the heat took away a bit from the flavor. We will have this again for sure.
Crazy right? You put these few ingredients in a mug, stir, and microwave. It is actually pretty good.....
MINUTE CHOCOLATE MUG CAKE
- 4 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons baking cocoa
- 1 egg
- 3 tablespoons milk
- 3 tablespoons oil
- 3 tablespoons chocolate chips (optional)
- Small splash of vanilla
Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)
Thursday, June 18, 2009
Susan Spicer is the (wo)man!
Saturday, June 13, 2009
Harrison was paying us a visit and I had a long day at work. I didn't want anything complicated so I went with chicken enchiladas. I seasoned and grilled chicken breasts, then took two forks and shredded them. I used some frozen corn kernels and drained a can of black beans. I mixed 4 oz of of cream cheese, 1/2 cup of sour cream, shredded cheddar, cumin, cayenne, and some Pace salsa. I added the chicken, corn, and black beans to the mix and mixed it all up. Then I filled flour tortillas with the mixture, placed them in a disposable aluminum pan and covered them with cheese and canned enchilada sauce. I opened a can of refried beans, added the other 4 oz of cream cheese, sour cream, and jalapeños and heated it up for some bean dip.
Here is where I got the idea:
Heather made some mushroom risotto and topped it with a grilled chicken breast. Then she made the sauce. All I can say is WOW! Here is the basic recipe:
Heather seasoned some ribeyes and I put them on a very hot grill. The asparagus was lightly seasoned with olive oil, garlic salt, and lemon. She made the boys spaghetti and I snagged a bit of the pasta and topped it with a bit of Parmesan because I am a carboholic.
Sunday, June 7, 2009
Heather’s Chocolate Pistachio Cheesecake
1 pkg chocolate graham crackers
2/3 cup sugar
4 T unsalted butter, melted
½ cup crushed pistachios
1. Preheat the oven to 350 degrees and generously butter the bottom and sides of a 8 or 9 inch springform pan (preferably a non-stick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, combine the ingredients together.
3. Bake in the oven for 10 minutes.
Chocolate Pistachio Cheesecake
1 recipe Crust (above)
Four 8-ounce packages cream cheese (use only full fat) at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 Tablespoon Pure Vanilla extract
2 Extra-Large eggs
3/4 cup heavy or whipping cream
1 pkg pistachio pudding
2/3 cup cocoa powder
½ cup crushed pistachios
4 oz melted Bittersweet Chocolate (preferably Ghirardelli)
1. Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with and electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
3. Increase the mixer spped to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Add in the pistachio pudding, cocoa powder, chocolate and crushed pistachios. Be careful not to overmix! Gently spoon the batter over the crust.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away -- don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or from at least 4 hours.
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Spread ganache over the cooled cheesecake letting it run over the sides. Use another ½ cup of crushed pistachios to sprinkle on the ganache. Serve and enjoy!
I grilled some ribeyes Heather had picked up. I topped them with some boursin. She also found some fresh corn that I shucked, seasoned, and grilled. The tomatoes are Romas that I scooped out and made a mixture of diced onion, blue cheese, and cream cheese. They are topped with a little panko and baked until bubbly.
How do you make a little taco meat stretch into a full meal? This is what I tried. Lightly brush corn tortillas with oil and bake them until they are crispy. Top them with refried beans, taco meat, red onion, chopped lettuce, sour cream, and a little jarred salsa verde.
Heather had the idea and we had all the ingredients so we made jambalaya. I made some french bread to go with it. The key to this recipe is to finely shred the chicken. Heather loosely followed Emeril's recipe here: http://www.foodnetwork.com/recipes/emeril-lagasse/kicked-up-jambalaya-recipe/index.html
This was a simple, weekday, quick meal. I peeled and steamed some sweet potatoes while Heather cooked up the hamburger steaks with that rich stock that makes the meal. The crowder peas were canned.