Hello From The Happenin' West Valley,
I am enjoying the traditional post-babysitting glass of wine. Today, as I do on Mondays, took care of Little Sweetheart #5, all five months of her. When she is home with Mommy, she takes a long nap in the morning and a long nap in the afternoon. When she is with Grandma (or Maga, as Little Sweetheart #4 calls me), she takes NO nap in the morning and a 1 1/2 hour nap in the afternoon. You see, when G-ma is there, it is SHOW TIME. There is no time for napping. There is only time for playing, watching Baby Einstein, and being my sous chef.
Sous chef, you wonder. Yes, when I baby sit, I need a sous chef. This is because when I baby sit, I make dinner for Mommy/Daddy and for Mr. Restaurant Quality and myself. When in the Great City by A Great Lake, my sous chef is Little Sweetheart #3 (and he is very good at stirring). In The Happenin' West Valley, my sous chef is Little Sweetheart #5 (and she is very good at handling cooking utensils -- today, she was introduced to a wooden spoon, a spatula, a measuring cup, and measuring spoons).
A couple of Mondays ago, I made Chicken Santa Fe, and Fabulous Daughter #1 asked that I post the recipe.
Chicken Santa Fe is a crockpot recipe, and very easy to put together. The week prior to making Chicken Santa Fe, I made a THREE course entree. What was I thinking. I'm taking care of what was then a four month old --and I'm making pecan crusted pork tenderloin, a sauce, and roasted sweet potatoes. (aside: these recipes came to me from Fabulous Son #1, an excellent cook. You'll be seeing the recipes on the blog, because they are Outstanding!) While doing so, I made a note to self: do not do this again.
So, I won't. At least until The LS (Little Sweetheart #5) is much older and can stir.
Chicken Santa Fe
1 15-oz. can black beans, rinsed and drained
1 can whole kernel corn, drained*
1 cup bottle thick and chunky salsa*
4 skinless, boneless chicken breasts
8 oz cream cheese, cut into cubes*
1 cup shredded cheddar cheese*
In crockpot, mix together beans, corn and 1/2 cup salsa.
Top with chicken breasts; pour remaining salsa over chicken.
Cover. Cook on high 3 hours.
Remove chicken. Cut into bite sized pieces. Place back in crockpot.
Add cream cheese. Heat until cream cheese melts and blends into sauce.
Serve over rice.
Top with shredded cheese.
* My Notes:
This recipe is VERY forgiving.
I don't use canned corn. I use a couple handsful of frozen corn (no need to defrost, just grab
it out of the freezer.)
You don't have to use 'thick and chunky' salsa. I use non-thick and chunky. Use whatever
salsa you prefer --- it's your kitchen. Be adventurous. There are so many salsas out there. I've used traditional salsa, black bean and corn salsa, peach salsa. Try whatever you like; it will turn out just fine, said the Mama Restaurant Quality.
I use more than 1 cup of salsa. More like 2 cups of salsa. Use 1 cup when mixing the beans, corn and salsa. Pour one cup over the chicken.
Feel free to use low fat cream cheese - it will still taste delicious.
I use all sorts of blended shredded cheese. Use what you like.
Life is good................
Monday, February 9, 2009
Sunday, February 8, 2009
Chocolate Midnight Mint Cookies
Good Sunday Greetings,
It's chilly here, in The Valley of The Sun. Supposed to get another rainstorm, and the locals are
VERY excited. Yesterday, a cashier at the grocery store asked: 'Has it started raining, yet'? Sounded just like a hearty Midwesterner asking: 'Has the blizzard started, yet'?
When it gets chilly, here (that means 60 degrees), locals say it's 'soup weather'. The said same hearty Midwesterners break out the charcoal and brats.
Because we are hearty Midwesterners, we're breaking out the charcoal. Mr. Restaurant Quality is taking over the kitchen, today. He's making his very tasty Ka-Larry's (his version of Kabobs).
Marinated beef Ka-Larry's and marinated chicken Ka-Larry's (each in its own marinade). Recipes will follow on another blog. The Chocolate Midnight Mint cookes are not to be co-opted.
I digress............
Here's how these cookies came to be in my cookie jar (but not for long).
Fabulous Daughter #1 brought over a bag of Guittard green mint chips (look just like chocolate chips, except green and mint flavored). Her comment: 'I thought if you had these, you'd have to find something to do with them.' Smart girl, that daughter of ours, because she knows her household is a direct beneficiary of whatever comes out of the Restaurant Quality kitchen.
The cookie recipe is adapted from Dorie Greenspan's 'Baking From My Home To Yours'. Her recipe is 'My Best Chocolate Chip Cookies Cookies'.
Chocolate Midnight Mint Cookies
about four dozen
1 1/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 t. salt
3/4 t. baking soda
2 sticks (16 T.) unsalted butter, room temp
1 cup sugar
2/3 cup packed light brown sugar
2 t. vanilla extract
2 large eggs, room temp
1 cup chocolate chips*
1 cup mint chips*
* if you cannot find mint chips, use a bag of Andes Candies baking bits instead of the chocolate chips and the mint chips
Center a rack in the oven. Preheat to 350 degrees.
Line two baking sheets with parchment paper or silicone mats.
Whisk the flour, cocoa, salt and baking soda. Set aside.
With a stand mixer or hand mixer and large bowl, beat butter on medium speed for about 1 minute, until smooth.
Add the sugars and beat for another 2 minutes or so, until well blended.
Beat in the vanilla.
Add eggs, one at a time, beating for 1 minute after each egg is added.
Reduce speed to low and add dry ingredients in 3 portions, mixing only until each addition is incorporated.
On low speed, or by hand with rubber spatula, mix in the chocolate and mint chips.
WARNING: the dough tastes like chocolate mint fudge......
Chill in refrig for 30-45 minutes.
Using a cookie scoop or slightly rounded tablespoonfuls, place on baking sheets, with about
2 inches inbetween.
Bake the cookies, one sheet at a time, for about 10 minutes. Rotate the sheet at the midway point, which would be at 5 minutes. Cookies will flatten and be 'crackly'.
Pull sheet from the oven and allow to rest for 1 minute before placing on cooling rack.
My Notes:
I call them Chocolate Midnight Mint Cookies, because they are as dark as midnight. (and, I think it's a cool name..........)
If you cannot readily find mint chips, try an upscale type store, like Sendik's (to exceed your
expectations, I just called Sendik's on Rawson Ave. in Franklin ---- they have the mint chips).
Whole Foods (again I am exceeding your expectations) does not carry the mint chips.
I chill the dough before scooping it. I found it to be much too soft for scooping without chilling.
(but not too soft for tasting..............)
These cookies are slightly labor-intensive because they are baked just one sheet at a time. I filled two cookie sheets initially. Baked one, took it out of the oven, popped in the second.
While the second sheet was baking, let the first batch rest for the one minute, then onto a cooling rack.
Put the now-empty cookie sheet in the freezer to cool for a couple minutes. Then, scooped more cookies onto it, so it was ready to go in the oven, when the 'second' cookie sheet was finished.
Get a somewhat organized assembly line going.
Life is good...............
It's chilly here, in The Valley of The Sun. Supposed to get another rainstorm, and the locals are
VERY excited. Yesterday, a cashier at the grocery store asked: 'Has it started raining, yet'? Sounded just like a hearty Midwesterner asking: 'Has the blizzard started, yet'?
When it gets chilly, here (that means 60 degrees), locals say it's 'soup weather'. The said same hearty Midwesterners break out the charcoal and brats.
Because we are hearty Midwesterners, we're breaking out the charcoal. Mr. Restaurant Quality is taking over the kitchen, today. He's making his very tasty Ka-Larry's (his version of Kabobs).
Marinated beef Ka-Larry's and marinated chicken Ka-Larry's (each in its own marinade). Recipes will follow on another blog. The Chocolate Midnight Mint cookes are not to be co-opted.
I digress............
Here's how these cookies came to be in my cookie jar (but not for long).
Fabulous Daughter #1 brought over a bag of Guittard green mint chips (look just like chocolate chips, except green and mint flavored). Her comment: 'I thought if you had these, you'd have to find something to do with them.' Smart girl, that daughter of ours, because she knows her household is a direct beneficiary of whatever comes out of the Restaurant Quality kitchen.
The cookie recipe is adapted from Dorie Greenspan's 'Baking From My Home To Yours'. Her recipe is 'My Best Chocolate Chip Cookies Cookies'.
Chocolate Midnight Mint Cookies
about four dozen
1 1/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 t. salt
3/4 t. baking soda
2 sticks (16 T.) unsalted butter, room temp
1 cup sugar
2/3 cup packed light brown sugar
2 t. vanilla extract
2 large eggs, room temp
1 cup chocolate chips*
1 cup mint chips*
* if you cannot find mint chips, use a bag of Andes Candies baking bits instead of the chocolate chips and the mint chips
Center a rack in the oven. Preheat to 350 degrees.
Line two baking sheets with parchment paper or silicone mats.
Whisk the flour, cocoa, salt and baking soda. Set aside.
With a stand mixer or hand mixer and large bowl, beat butter on medium speed for about 1 minute, until smooth.
Add the sugars and beat for another 2 minutes or so, until well blended.
Beat in the vanilla.
Add eggs, one at a time, beating for 1 minute after each egg is added.
Reduce speed to low and add dry ingredients in 3 portions, mixing only until each addition is incorporated.
On low speed, or by hand with rubber spatula, mix in the chocolate and mint chips.
WARNING: the dough tastes like chocolate mint fudge......
Chill in refrig for 30-45 minutes.
Using a cookie scoop or slightly rounded tablespoonfuls, place on baking sheets, with about
2 inches inbetween.
Bake the cookies, one sheet at a time, for about 10 minutes. Rotate the sheet at the midway point, which would be at 5 minutes. Cookies will flatten and be 'crackly'.
Pull sheet from the oven and allow to rest for 1 minute before placing on cooling rack.
My Notes:
I call them Chocolate Midnight Mint Cookies, because they are as dark as midnight. (and, I think it's a cool name..........)
If you cannot readily find mint chips, try an upscale type store, like Sendik's (to exceed your
expectations, I just called Sendik's on Rawson Ave. in Franklin ---- they have the mint chips).
Whole Foods (again I am exceeding your expectations) does not carry the mint chips.
I chill the dough before scooping it. I found it to be much too soft for scooping without chilling.
(but not too soft for tasting..............)
These cookies are slightly labor-intensive because they are baked just one sheet at a time. I filled two cookie sheets initially. Baked one, took it out of the oven, popped in the second.
While the second sheet was baking, let the first batch rest for the one minute, then onto a cooling rack.
Put the now-empty cookie sheet in the freezer to cool for a couple minutes. Then, scooped more cookies onto it, so it was ready to go in the oven, when the 'second' cookie sheet was finished.
Get a somewhat organized assembly line going.
Life is good...............
Wednesday, February 4, 2009
Chicken Chili
I'm back............................
I haven't been around for awhile --- did you miss me? Mr. Restaurant Quality and I have just returned from one week in Florida, spending quality time with Mickey and Minnie Mouse, as they helped celebrate my 60th birthday. Had an absolutely fabulous time. Stayed at the Grand Floridian, a dream come true for me, thanks to the 'Buy 4 nights, stay for 7' special Disney has going. Our room was on the water, with a view of Cinderella's Castle --- ohhhhhh, how it glows at night. Had a 7 day ParkHopper Ticket, and 'hop' we did. What a blast. Best ride: Exhibition Everest. Best 'experience ride': Soarin'. Best food: Tutto Italia (in Epcot, Italy pavilion). Ate there twice. Best show: Finding Nemo (Animal Kingdom). Saw every parade. Highlight of the parade: The Princesses. Ahhhh, Cinderella, Sleeping Beauty, and Snow White - they looked right at me and waved with that 'flick of the wrist and the fingers just so' that every girl who grew up in the 50s remembers. (not to mention Snow White's voice.....)
Upon my return, I spent Monday taking care of LS (Little Sweetheart) #5, who of course is absolutely darling. Made dinner for Mommy/Daddy, as well as Mr. Restaurant Quality and myself -- Chicken Chili.
This recipe was being 'sampled' at one of the major supermarkets I go to in The Great SouthWest. Very, very good, so I immediately picked up the recipe. I think you'll like it. Very easy to put it together. Fabulous Daughter #1 and Fabulous Son-In-Law #1 said they wanted to lick the bowls.
The recipe calls for the breast meat of a deli rotisserie chicken. I pan sauted 4 chicken breasts, instead.
Chicken Chili
2 T. olive oil
1 t. crushed red pepper
1 red bell pepper, chopped
1 medium onion, chopped
1 T. garlic, minced
28 oz. fire roasted diced tomatoes, not drained
(2-14 oz cans)
3 cups pre-cooked chicken*
1 can, 16 oz. cannelloni beans, not drained
1 can, 15 oz. black beans, rinsed and drained
12 oz bottle of your favorite beer
1/4 t. liquid smoke
1 envelope white chicken chili seasoning mix
1 cup corn (I used frozen)
Heat a large pan (you know, the size you use to make chili or spaghetti sauce) over med-high
heat for 2 minutes. Add oil and swirl to coat.
Add crushed red pepper, red bell pepper, onion, and garlic. Saute for about 8 minutes.
Stir in all remaining ingredients. Simmer for 10 minutes, stirring occasionally.
(I let it simmer for about one hour.)
Serve. Optional toppings: shredded cheese, sour cream, cilantro, sliced black olives, chopped
red onion, crushed tortilla chips.
I used shredded cheese, sour cream, cilantro.
*The chicken: The most convenient method: buy a deli rotisserie chicken and use the breast meat, cut into bite size pieces.
I had boneless, skinless chicken breast in the freezer, so I used that. I had 4 small chicken breasts. First, I flattened them, to about 1/2". (place the chicken - one at a time - between 2 pieces of plastic wrap; then, whack the holy heck out of them with the bottom of a small fry pan). I then seasoned them with lemon pepper seasoning mix (use whatever you like, even just salt/pepper).
To pan saute: in saute/fry pan: 1 T. olive oil and 2 T. butter, heat together until butter is melted. Add chicken breast. Cook about 8 minutes on each side, until cooked through.
Remove from pan, and cover with foil. Let rest about five minutes. Cut into bite size pieces.
Life is good................
I haven't been around for awhile --- did you miss me? Mr. Restaurant Quality and I have just returned from one week in Florida, spending quality time with Mickey and Minnie Mouse, as they helped celebrate my 60th birthday. Had an absolutely fabulous time. Stayed at the Grand Floridian, a dream come true for me, thanks to the 'Buy 4 nights, stay for 7' special Disney has going. Our room was on the water, with a view of Cinderella's Castle --- ohhhhhh, how it glows at night. Had a 7 day ParkHopper Ticket, and 'hop' we did. What a blast. Best ride: Exhibition Everest. Best 'experience ride': Soarin'. Best food: Tutto Italia (in Epcot, Italy pavilion). Ate there twice. Best show: Finding Nemo (Animal Kingdom). Saw every parade. Highlight of the parade: The Princesses. Ahhhh, Cinderella, Sleeping Beauty, and Snow White - they looked right at me and waved with that 'flick of the wrist and the fingers just so' that every girl who grew up in the 50s remembers. (not to mention Snow White's voice.....)
Upon my return, I spent Monday taking care of LS (Little Sweetheart) #5, who of course is absolutely darling. Made dinner for Mommy/Daddy, as well as Mr. Restaurant Quality and myself -- Chicken Chili.
This recipe was being 'sampled' at one of the major supermarkets I go to in The Great SouthWest. Very, very good, so I immediately picked up the recipe. I think you'll like it. Very easy to put it together. Fabulous Daughter #1 and Fabulous Son-In-Law #1 said they wanted to lick the bowls.
The recipe calls for the breast meat of a deli rotisserie chicken. I pan sauted 4 chicken breasts, instead.
Chicken Chili
2 T. olive oil
1 t. crushed red pepper
1 red bell pepper, chopped
1 medium onion, chopped
1 T. garlic, minced
28 oz. fire roasted diced tomatoes, not drained
(2-14 oz cans)
3 cups pre-cooked chicken*
1 can, 16 oz. cannelloni beans, not drained
1 can, 15 oz. black beans, rinsed and drained
12 oz bottle of your favorite beer
1/4 t. liquid smoke
1 envelope white chicken chili seasoning mix
1 cup corn (I used frozen)
Heat a large pan (you know, the size you use to make chili or spaghetti sauce) over med-high
heat for 2 minutes. Add oil and swirl to coat.
Add crushed red pepper, red bell pepper, onion, and garlic. Saute for about 8 minutes.
Stir in all remaining ingredients. Simmer for 10 minutes, stirring occasionally.
(I let it simmer for about one hour.)
Serve. Optional toppings: shredded cheese, sour cream, cilantro, sliced black olives, chopped
red onion, crushed tortilla chips.
I used shredded cheese, sour cream, cilantro.
*The chicken: The most convenient method: buy a deli rotisserie chicken and use the breast meat, cut into bite size pieces.
I had boneless, skinless chicken breast in the freezer, so I used that. I had 4 small chicken breasts. First, I flattened them, to about 1/2". (place the chicken - one at a time - between 2 pieces of plastic wrap; then, whack the holy heck out of them with the bottom of a small fry pan). I then seasoned them with lemon pepper seasoning mix (use whatever you like, even just salt/pepper).
To pan saute: in saute/fry pan: 1 T. olive oil and 2 T. butter, heat together until butter is melted. Add chicken breast. Cook about 8 minutes on each side, until cooked through.
Remove from pan, and cover with foil. Let rest about five minutes. Cut into bite size pieces.
Life is good................
Thursday, January 15, 2009
Blueberry Crumb Cake (coffee or otherwise)
Am mesmerized, watching the video of the US Airways plane, in the Hudson River.
Lots of guardian angels in Manhattan, today, both heavenly and of this earth.
Life is good......................
Turning to why we're here, Blueberry Crumb Cake. This is a recipe adapted from Baking From My Home To Yours, by Dorie Greenspan. It is a fantastic cookbook. It has become my 'go to', not only for the excellent recipes, but for all the tips she offers. I highly recommend it.
Blueberry Crumb Cake
350 degrees
8" square pan, buttered
Crumb mixture
5 T. unsalted butter, room temp
1/4 cup sugar (I use C&H Baker's sugar, ultrafine)
1/3 cup (packed) light brown sugar
1/3 cup all purpose flour
1/4 t. salt
1/2 cup chopped walnuts
Put all ingredients, except the nuts, in food processor and pulse until mixture forms clumps and curds and holds together when pressed.
Scrape the topping into a bowl, stir in nuts and press a piece of plastic against the surface.
Refrigerate until needed. (covered well, the crumb mix can be refrigerated for up to 3 days)
Cake mixture
1 pint (2 cups) blueberries (fresh is best, but frozen - not thawed- are ok)
2 cups, plus 2 t., all purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. ground cinnamon
1/8 t. nutmeg
1/4 t. cake spice, optional
2/3 cup sugar
grated zest of 1/2 lemon
6 T. unsalted butter, room temp
2 large eggs, room temp
1 t. vanilla extract
1/2 cup buttermilk
Using your fingers, toss blueberries and 2 t. flour together in a small bowl, just to coat the berries; set aside.
Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt and the spices. Set aside.
In the bowl of a stand mixer, or another large bowl, rub the sugar and zest together with your
fingertips until sugar is moist and aromatic ---- ohhhhhh, it smells so good.
Add butter. Using the stand mixer or a hand mixer, beat the sugar and butter at medium speed until light, about 3 minutes.
Add eggs, one at a time, beating for about 1 minute after each addition.
Beat in vanilla extract. Batter may well look curdled -- not to worry.
Reduce mixer speed to low and add flour mixture and buttermilk alternately. Flour in 3 parts and buttermilk in 2 parts. Begin and end with the dry ingredients.
With a rubber spatula, gently stir in the berries.
Scrape batter into buttered pan; smooth top gently with a spatula.
With fingertips, break crumb mixture into small crumb pieces. Scatter over the batter. Press them down, ever so slightly.
Place pan on a baking sheet or jelly roll pan.
Bake 55 to 65 minutes, or until crumbs are golden and cake tester inserted into center of the cake comes out clean. Transfer pan to a rack and cool.
My Notes:
Crumb mixture calls for a food processor. I don't have a formal food processor. I have the original food processor ---- my hands. I put all the ingredients except the nuts in a bowl, and just used my hands to get it all combined.
The sugar: regular sugar is fine to use. Awhile ago I read about using 'baker's sugar' which is ultrafine. Supposed to give a finer 'crumb', so I tried it, and it does. So now when I bake I generally use 'baker's sugar'.
Cake spice: strictly optional, not in the original recipe. I found the cake spice at my favorite spice store in Wauwatosa. I throw some into just about every recipe that calls for cinnamon and/or nutmeg. If you find cake spice, buy some. It adds just that little extra taste.
Buttermilk: I 'make' my own buttermilk. 1 T plain vinegar in a measuring cup, then fill the
measuring cup to 1 cup. Stir. Let sit for about 5-10 minutes. This is heresy to many bakers, but I am heresy-resistant. Now, if I knew I would be using lots of buttermilk in a short period of time, I'd buy a container of it. But, you'd probably still find me throwing it out after Mr. Restaurant Quality found it languishing in the back of the frig.
Lots of guardian angels in Manhattan, today, both heavenly and of this earth.
Life is good......................
Turning to why we're here, Blueberry Crumb Cake. This is a recipe adapted from Baking From My Home To Yours, by Dorie Greenspan. It is a fantastic cookbook. It has become my 'go to', not only for the excellent recipes, but for all the tips she offers. I highly recommend it.
Blueberry Crumb Cake
350 degrees
8" square pan, buttered
Crumb mixture
5 T. unsalted butter, room temp
1/4 cup sugar (I use C&H Baker's sugar, ultrafine)
1/3 cup (packed) light brown sugar
1/3 cup all purpose flour
1/4 t. salt
1/2 cup chopped walnuts
Put all ingredients, except the nuts, in food processor and pulse until mixture forms clumps and curds and holds together when pressed.
Scrape the topping into a bowl, stir in nuts and press a piece of plastic against the surface.
Refrigerate until needed. (covered well, the crumb mix can be refrigerated for up to 3 days)
Cake mixture
1 pint (2 cups) blueberries (fresh is best, but frozen - not thawed- are ok)
2 cups, plus 2 t., all purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. ground cinnamon
1/8 t. nutmeg
1/4 t. cake spice, optional
2/3 cup sugar
grated zest of 1/2 lemon
6 T. unsalted butter, room temp
2 large eggs, room temp
1 t. vanilla extract
1/2 cup buttermilk
Using your fingers, toss blueberries and 2 t. flour together in a small bowl, just to coat the berries; set aside.
Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt and the spices. Set aside.
In the bowl of a stand mixer, or another large bowl, rub the sugar and zest together with your
fingertips until sugar is moist and aromatic ---- ohhhhhh, it smells so good.
Add butter. Using the stand mixer or a hand mixer, beat the sugar and butter at medium speed until light, about 3 minutes.
Add eggs, one at a time, beating for about 1 minute after each addition.
Beat in vanilla extract. Batter may well look curdled -- not to worry.
Reduce mixer speed to low and add flour mixture and buttermilk alternately. Flour in 3 parts and buttermilk in 2 parts. Begin and end with the dry ingredients.
With a rubber spatula, gently stir in the berries.
Scrape batter into buttered pan; smooth top gently with a spatula.
With fingertips, break crumb mixture into small crumb pieces. Scatter over the batter. Press them down, ever so slightly.
Place pan on a baking sheet or jelly roll pan.
Bake 55 to 65 minutes, or until crumbs are golden and cake tester inserted into center of the cake comes out clean. Transfer pan to a rack and cool.
My Notes:
Crumb mixture calls for a food processor. I don't have a formal food processor. I have the original food processor ---- my hands. I put all the ingredients except the nuts in a bowl, and just used my hands to get it all combined.
The sugar: regular sugar is fine to use. Awhile ago I read about using 'baker's sugar' which is ultrafine. Supposed to give a finer 'crumb', so I tried it, and it does. So now when I bake I generally use 'baker's sugar'.
Cake spice: strictly optional, not in the original recipe. I found the cake spice at my favorite spice store in Wauwatosa. I throw some into just about every recipe that calls for cinnamon and/or nutmeg. If you find cake spice, buy some. It adds just that little extra taste.
Buttermilk: I 'make' my own buttermilk. 1 T plain vinegar in a measuring cup, then fill the
measuring cup to 1 cup. Stir. Let sit for about 5-10 minutes. This is heresy to many bakers, but I am heresy-resistant. Now, if I knew I would be using lots of buttermilk in a short period of time, I'd buy a container of it. But, you'd probably still find me throwing it out after Mr. Restaurant Quality found it languishing in the back of the frig.
Wednesday, January 14, 2009
Luck Of The Irish Brownies
Hello from the sunny, warm SouthWest!!!!
Thinking of all of you who are shivering on the banks of the Great City on a Great Lake. Wish I could say 'wish I were there', but I cannot. Wait a minute, while I go and close the french doors leading out to the patio.....................
My Sister, Ms. Hawley Road, has made a request. Her workgroup is having a 'bring in the treats' party to acknowledge the worst consumer day of the year ----- the day credit card bills are mailed. Ms. Hawley Road thought this recipe would be a winner and with just a little bit of
Bailey's, I think she's correct..............
Luck Of The Irish Brownies
350 degrees, preheat
9x13 pan; line with foil and butter
Chocolate Stuff
1 cup butter
4 ounces unsweetened chocolate (squares or a bar)
2 cups sugar
4 large eggs
1 1/2 cups all purpose flour
1/2 t. salt
Place butter and chocolate into medium saucepan; melt over low heat, stirring often.
Remove from heat and let cool.
Beat sugar and eggs together in bowl, w/ electric mixer, until light and fluffy (approx 4 minutes).
Add flour and salt gradually.
Fold into cooled chocolate mixture.
Cream Stuff
2-8 ounce packages cream cheese, softened
1/3 cup sugar
1 large egg
3 T. Bailey's (I use the chocolate mint flavor, but 'regular' is good, too)
Combine cream cheese and sugar in another bowl. Beat until creamy.
Add egg and Bailey's and beat.
Pour half the chocolate mixture into the prepared pan.
Spread all of the cream cheese mixture over the chocolate layer.
Pour the remaining chocolate mixture over the cream cheese layer and smooth, preferably with
an offset spatula.
If you'd like, swirl the layers to create a marbled effect.
Bake for 40 minutes.
Cool completely before cutting.
Major Hint: Cut with a plastic knife.
Thinking of all of you who are shivering on the banks of the Great City on a Great Lake. Wish I could say 'wish I were there', but I cannot. Wait a minute, while I go and close the french doors leading out to the patio.....................
My Sister, Ms. Hawley Road, has made a request. Her workgroup is having a 'bring in the treats' party to acknowledge the worst consumer day of the year ----- the day credit card bills are mailed. Ms. Hawley Road thought this recipe would be a winner and with just a little bit of
Bailey's, I think she's correct..............
Luck Of The Irish Brownies
350 degrees, preheat
9x13 pan; line with foil and butter
Chocolate Stuff
1 cup butter
4 ounces unsweetened chocolate (squares or a bar)
2 cups sugar
4 large eggs
1 1/2 cups all purpose flour
1/2 t. salt
Place butter and chocolate into medium saucepan; melt over low heat, stirring often.
Remove from heat and let cool.
Beat sugar and eggs together in bowl, w/ electric mixer, until light and fluffy (approx 4 minutes).
Add flour and salt gradually.
Fold into cooled chocolate mixture.
Cream Stuff
2-8 ounce packages cream cheese, softened
1/3 cup sugar
1 large egg
3 T. Bailey's (I use the chocolate mint flavor, but 'regular' is good, too)
Combine cream cheese and sugar in another bowl. Beat until creamy.
Add egg and Bailey's and beat.
Pour half the chocolate mixture into the prepared pan.
Spread all of the cream cheese mixture over the chocolate layer.
Pour the remaining chocolate mixture over the cream cheese layer and smooth, preferably with
an offset spatula.
If you'd like, swirl the layers to create a marbled effect.
Bake for 40 minutes.
Cool completely before cutting.
Major Hint: Cut with a plastic knife.
Monday, January 5, 2009
Sweet and Sour Chicken
Today, while taking care of Little Sweetheart #5, I made dinner for her Mommy and Daddy (and for myself and Mr. Restaurant Quality). It's a side benefit of having me babysit --- I make dinner. Today, I even made portions of it one-handed, with a four month old on my hip - like riding a bike - you never forget. She is a very good assistant.
I made Sweet Tangy Plum Spiced Chicken. Came home and sat down to post it, but I see I already have. So, with a glass of wine in hand, I have to post something. Hence, the sweet and sour chicken recipe. It is delicious and comes together very quickly.
I serve it with brown rice (I use the instant stuff, already in a bag, and put it in the microwave for 10 minutes in a bowl of water).
Sweet and Sour Chicken
1/4 cup seasoned rice vinegar*
2 T. soy sauce
2 T. cornstarch
2 T. apricot preserves
2 T. oil, divided
1 pound chicken tenders, cut into bite-size pieces*
4 cloves garlic, minced
2 t. finely grated or minced ginger*
1 cup chicken broth
6 cups bite size pieces of vegies, such as snow peas, broccoli, bell peppers*
1 5-oz can sliced water chestnuts, drained
Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 T. oil in large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots,, about 2 minutes more. Transfer to a plate and cover with foil.
Add the remaining 1 T. oil, garlic and ginger to the pan and cook, stirring until fragrant, 20-30 seconds.
Add broth and bring to boil, stirring constantly.
Add vegies, reduce heat to simmer, cover and cook until the vegies are tender crisp, 4-6 minutes.
Stir in water chestnuts and chicken.
Whisk reserved sauce and add to the pan. Simmer, stirring constantly, until sauce is thickened
and chicken is heated through, about 1 minute.
Serve with rice.
My Notes:
* If you don't have seasoned rice vinegar, just use plain rice vinegar.
I don't buy chicken tenders, I buy boneless, skinless chicken breasts. For this recipe I use 3 halves.
I use bottled 'ground' ginger. It's kind of like a loose paste. You'll find it in the produce section of the grocery store. I eyeball it -- probably a teaspoon. (At some stores, it will be in a plastic tube like thing.)
The vegies --- I don't measure out 6 cups. I use 2 red peppers, a green pepper, a handful of snow peas. Eyeball it - use what you like.
Upon the recommendation of Fabulous Son #1 (an excellent cook and baker), I now throw in some fresh pineapple, or canned, at the end of the process, when heating the chicken.
Questions? Let me know..............
I made Sweet Tangy Plum Spiced Chicken. Came home and sat down to post it, but I see I already have. So, with a glass of wine in hand, I have to post something. Hence, the sweet and sour chicken recipe. It is delicious and comes together very quickly.
I serve it with brown rice (I use the instant stuff, already in a bag, and put it in the microwave for 10 minutes in a bowl of water).
Sweet and Sour Chicken
1/4 cup seasoned rice vinegar*
2 T. soy sauce
2 T. cornstarch
2 T. apricot preserves
2 T. oil, divided
1 pound chicken tenders, cut into bite-size pieces*
4 cloves garlic, minced
2 t. finely grated or minced ginger*
1 cup chicken broth
6 cups bite size pieces of vegies, such as snow peas, broccoli, bell peppers*
1 5-oz can sliced water chestnuts, drained
Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 T. oil in large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots,, about 2 minutes more. Transfer to a plate and cover with foil.
Add the remaining 1 T. oil, garlic and ginger to the pan and cook, stirring until fragrant, 20-30 seconds.
Add broth and bring to boil, stirring constantly.
Add vegies, reduce heat to simmer, cover and cook until the vegies are tender crisp, 4-6 minutes.
Stir in water chestnuts and chicken.
Whisk reserved sauce and add to the pan. Simmer, stirring constantly, until sauce is thickened
and chicken is heated through, about 1 minute.
Serve with rice.
My Notes:
* If you don't have seasoned rice vinegar, just use plain rice vinegar.
I don't buy chicken tenders, I buy boneless, skinless chicken breasts. For this recipe I use 3 halves.
I use bottled 'ground' ginger. It's kind of like a loose paste. You'll find it in the produce section of the grocery store. I eyeball it -- probably a teaspoon. (At some stores, it will be in a plastic tube like thing.)
The vegies --- I don't measure out 6 cups. I use 2 red peppers, a green pepper, a handful of snow peas. Eyeball it - use what you like.
Upon the recommendation of Fabulous Son #1 (an excellent cook and baker), I now throw in some fresh pineapple, or canned, at the end of the process, when heating the chicken.
Questions? Let me know..............
and Happy New Year!
Hello out there in 2009..............
After the Christmas holidays, it's great to be back at Restaurant Quality. Where the heck did the time go? And by that, I mean time to prepare Restaurant Quality food on a daily basis.
Christmas week was a blur ---- in both time passing and SNOW FALLING. Really got behind on
shopping because I did not want to slide through a stop sign on my way to get 'that just perfect gift'. But, as in all years past, it always gets done. And a great Christmas was had by all.
Christmas Eve was a noisy blast from the past: The Little Sweethearts, Numbers 1-4 were at our house, with their Mommy and Daddy. Reminded us of the days when what are now The Big Sweethearts were little. Also chiming in were Fabulous Daughter #2 and Fabulous Son #2, as well as Ms. Mequon. Ms. Mequon particularly enjoyed her partnership with Fabulous Son #2 in a Pictionary duel.
Food was casual: shredded turkey sandwiches, thai pork, taco dip, bacon wrapped waterchestnuts, mini pecan tarts and cherried butter cookies, just to mention some of the things on the table.
Christmas Day was quiet at our house (but not at The Nuthouse --- home of Little Sweethearts, Numbers 1-4). For dinner, we had an outstandingly prepared standing rib roast. Will be posting the simple recipe in the days to come. It was a joint effort with Mr. Restaurant Quality; man, was it good. Lip smackin'........
After Christmas, a mad rush to 'de-decorate' the house and get ready to go to warmth and sunshine, from where I write this.
Spent today taking care of Little Sweetheart #5, all four months of her. What a doll!!!
So, now I am enjoying the traditional post babysitting glass of wine. And, with that glass of wine, I raise it to all of you (I just did), and wish you a happy, healthy, prosperous New Year. May 2009 bring you what you wish upon a star for.....................
After the Christmas holidays, it's great to be back at Restaurant Quality. Where the heck did the time go? And by that, I mean time to prepare Restaurant Quality food on a daily basis.
Christmas week was a blur ---- in both time passing and SNOW FALLING. Really got behind on
shopping because I did not want to slide through a stop sign on my way to get 'that just perfect gift'. But, as in all years past, it always gets done. And a great Christmas was had by all.
Christmas Eve was a noisy blast from the past: The Little Sweethearts, Numbers 1-4 were at our house, with their Mommy and Daddy. Reminded us of the days when what are now The Big Sweethearts were little. Also chiming in were Fabulous Daughter #2 and Fabulous Son #2, as well as Ms. Mequon. Ms. Mequon particularly enjoyed her partnership with Fabulous Son #2 in a Pictionary duel.
Food was casual: shredded turkey sandwiches, thai pork, taco dip, bacon wrapped waterchestnuts, mini pecan tarts and cherried butter cookies, just to mention some of the things on the table.
Christmas Day was quiet at our house (but not at The Nuthouse --- home of Little Sweethearts, Numbers 1-4). For dinner, we had an outstandingly prepared standing rib roast. Will be posting the simple recipe in the days to come. It was a joint effort with Mr. Restaurant Quality; man, was it good. Lip smackin'........
After Christmas, a mad rush to 'de-decorate' the house and get ready to go to warmth and sunshine, from where I write this.
Spent today taking care of Little Sweetheart #5, all four months of her. What a doll!!!
So, now I am enjoying the traditional post babysitting glass of wine. And, with that glass of wine, I raise it to all of you (I just did), and wish you a happy, healthy, prosperous New Year. May 2009 bring you what you wish upon a star for.....................
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