Monday Menu: Chicken with Garlic, Basil, and Parsley

Happy Monday!  I know it’s been quite a long time since I’ve posted a recipe, but this one was quick and easy, and super delicious.  For me, between working a full-time job, my social life, and traveling, ‘quick and easy’ is the name of the game.

 

Prep time: 10 mins

Cook time: 40 mins

Makes 4 servings.

 

Ingredients

1 tablespoon dried parsley, divided

1 tablespoon dried basil, divided

4 skinless, boneless chicken breast halves

4 cloves garlic, thinly sliced

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

2 tomatoes, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Recipe via.

Cool it Down

Hello and happy Monday!  I know I’ve been a little MIA lately (okay, a lot MIA lately).  My business has officially hit its busy season (hooray!), leaving my free time with much to be desired.  After an inspiring weekend in the sun by the pool with some great friends, I feel refreshed and ready to hit the ground running once again.

To celebrate summer finally arriving, and my newly found inspiration, let’s make a cool and classic cocktail:  The Cucumber Cooler.

I found this delicious recipe by Heidi Swanson on Daily Candy.com.  A tip from Heidi: Serve in a short, vintage glass to add a summery picnic feel.

Ingredients
1 cucumber (10 oz.), partially peeled (lemon cucumbers are best, but English cucumbers are fine, too)
½ c. cold water
3 c. ice cubes (about 1½ trays)
⅓ c. mild honey
Juice of ½ lime or more to taste
¼ tsp. fine-grain sea salt

1. Combine all the ingredients in a blender. Pulse until smooth, frosty, and free of ice chunks and honey globs.

2. Taste and add more lime juice, if you like.

3. Serve in a large glass pitcher or individual glasses.

Enjoy!

View the recipe & photo on Daily Candy here.

Oreo-Stuffed Chocolate Chip Cookies

This week’s recipe is truly a treat!  As you may have seen, earlier in the year I was featured on the Geek in the City radio show, hosted by my good friend Sharon Vaknin.    Not only does Sharon host her very own weekly podcast, but she also has a weekly cooking show on her blog!

One of my all-time-favorite recipes shown by Sharon is for oreo-stuffed chocolate chip cookies.  Watch the video below to see how it’s done, or see the recipe below.  Enjoy!

Recipe (via):
Oreo-Stuffed Chocolate Chip Cookies
-Picky Palate

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Flatten out a bit. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen VERY LARGE Cookies

Easy Rocky Road Fudge

Reading the latest issue of Cosmo {don’t judge}, I found this recipe for delicious and easy {key word: easy} Rocky Road Fudge.  The only problem with the recipe is that I don’t like, no, I loathe, nuts.  So I made Rocky Road Fudge sans Rocky.  But, I know many of you out there love nuts, so I’ve left them in the recipe.  Enjoy!

You’ll need:

8 tbsp (1 stick) unsalted butter

4 cups sugar

1 12-ounce can evaporated milk

1 tsp vanilla extract

2 12-ounce packages chocolate chips

1 lb salted mixed nuts, chopped (eww)

2 cups marshmallow creme

Directions (straight from the mag, pg. 206):

Generously coat a 13-by-9 inch baking dish with non-stick cooking spray.  In a medium saucepan over medium heat, combine the butter, sugar, evaporated milk, and vanilla. Stirring constantly, bring to a low boil, and cook for about 6 minutes.  Stir in the chocolate chips until melted, then stir in the nuts.  Add the marshmallow creme, and stir until just combined.

Pour fudge into the baking dish and let cool, about 2 hours, then cut into chunks.  Store in an airtight container for up to a week.

Easy. Peasy.

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Image courtesy: 1.

Let {Me} Eat Cake

Happy Monday everyone!  It feels so good to be back from my 7-day blogging hiatus.  Last week was an extremely busy work week for me, and usually I try to find time to blog everyday, but last Monday I decided to just take the whole week off so that I could focus on starting 2011 off on the right foot for my business.   Taking last week off from blogging proved even more beneficial for my business than I had anticipated:  I met with 4 new potential clients, finished up 2 website designs, and I caught up on some much needed bookkeeping.  To celebrate my productivity, I will be making a cake today!

I borrowed this recipe from one of my favorite French travel blogs, Girls Guide to Paris.  Bon appetit!

Chocolate Cake with Crème Fraîche
Adapted from The Sweet Life in Paris, by David Lebovitz (Broadway).

Serves 12–16.

12 oz (340 g) high-quality bittersweet chocolate, chopped
2/3 cup (160 ml) strong coffee or water
1/4 cup (60 g) crème fraîche
1/4 teaspoon vanilla extract
5 large eggs at room temperature
1/2 cup (100 g) sugar
pinch of salt

1. Preheat the oven to 325°. Lightly butter a 9- or 10-inch springform pan and wrap the outside of it with foil to make it watertight. Place the pan into a roasting pan wide enough to hold the cake pan and deep enough to hold at least an inch of water.

2. Put the chocolate and coffee or water in a large heatproof bowl, and place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth, then remove the bowl from the heat and set aside to cool. Stir in the crème fraîche and vanilla.

3. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and salt and whip on high speed until the mixture is thick and pale and holds its shape when dropped from the whisk, about 5 minutes. (You can use a handheld mixer, but it will take significantly longer for the eggs to reach optimal volume.)

4. With a large rubber spatula, fold about half of the egg mixture into the chocolate, then gently fold in the rest.

5. Scrape the batter into the prepared pan. Set the cake pan in the roasting pan and transfer to the oven. Pour enough warm water into the roasting pan to come halfway up the side of the cake pan. Bake for 45 minutes to 1 hour, until the cake is firm on the surface but still feels soft when gently tapped.

6. Carefully remove the cake pan from the water bath, take off the foil and cool the cake, still in its pan, on a rack. When it has cooled to room temperature, run a knife along the edges of the cake to separate it from the pan, and remove the outside of the springform.

To serve the cake, use a thin knife dipped in hot water to make thin slices (it’s very rich!), and wipe the blade clean between every cut. You can also use dental floss to cut it. Refrigerating the cake will make it easier to slice, but it does change the texture a bit, though not at all in a bad way! The cake will keep, well covered, at room temperature for a day, in the fridge for up to 5 days or well-wrapped and frozen for one month. Serve plain, or with ice cream, caramel sauce or whipped cream.

To view the full recipe detail from Girls Guide to Paris, click here.

Monday Menu {Spinach-and-Brie Chicken with Tomato Orzo}

Mmmmm….Just the name of this recipes had my mouth watering.

I love spinach and brie and chicken.  I had never had orzo before, and it wasn’t all that I had expected.  It was light and fresh, but a little bland for my taste.  I found the whole recipe on MarthaStewart.com and it turned out pretty good…not great, but good.  I don’t know if I’ll be making it again anytime soon, but it definitely expanded my cooking experience and it filled a lot of hungry tummies.

The best part of making this week’s recipe was the help I got from my co-chef, Gwenny, my 8-year-old niece you probably remember from some of my other posts (like our adventure in the big city).  Here’s the recipe and the {awful} photos courtesy of my Blackberry, my real camera had dead batteries {oops!}:

Ingredients

Serves 4

1. Coarse salt and ground pepper

2. 8 thin chicken cutlets (1 1/2 pounds total)

3. 2 tablespoons Dijon mustard

4. 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry

5. 4 ounces Brie cheese, cut into 8 slices

6. 1 cup orzo

7. 2 plum tomatoes, cored and chopped

8. 1/4 cup chopped fresh parsley

9. 1 tablespoon butter

10. 1 tablespoon fresh lemon juice

Directions

1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.

2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.

3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

Also, don’t forget to add a few seasonal treats for dessert!

Read more at Marthastewart.com: Spinach-and-Brie Chicken with Tomato Orzo – Martha Stewart Recipes

Italian Stuffed Bell Peppers

Today was a crazy Monday, so I apologize for posting this so late in the day.  No doubt you’ve already made your dinner for tonight, but maybe you can use this quick recipe later in the week.

Stuffed bell peppers have always been a favorite dish of mine.  When I was a young girl I would visit my neighbors, Anne and Julie, sisters that would now be in their late nineties.  They were beautiful women who would always welcome me into their home to watch old movies or bake a special treat.  For some reason, instead of cookies or pie, I would always request Italian stuffed bell peppers.  I’m sure they got sick of making it, but if they did, it never showed.  Sadly, I didn’t get the recipe before they passed away, but here’s one that’s close (sort of).  Enjoy!

Ingredients
3 tablespoon chicken broth
6 large, well proportioned green or red bell peppers
1 lb. ground turkey, browned in a pan.
1 medium to large onion, chopped
3-4 tablespoon thinly sliced garlic cloves
1 cup plain cooked rice (any type of long grain rice works well)
3 tablespoon brown sugar
1/4 cup dry red wine. Mediera or Marsala wine can be good here for a little variation
1/4 cup cider vinegar
1 tablespoon dried thyme
1 teaspoon cinnamon
1 tablespoon dried oregano
Dash of Tabasco
Salt and freshly ground black or mixed pepper to your personal taste
About 12 ounces of tomato sauce

1/2 cup grated mozzarella cheese
1 cup grated cheddar cheese
1/4 cup minced fresh basil

Preparation:
Slice stems and tops off green peppers. Remove seeds and white membranes. Rinse and set aside to dry.

Preheat oven to 350 degrees.

Place onion and garlic in a non-stick skillet with broth. Sauté over low heat until tender.

Add browned ground turkey.

Mix in cooked rice, brown sugar, vinegar, all spices, and about 1/4 cup of the tomato sauce.

Stuff peppers with the meat mixture.

Place upright in a 2-quart casserole dish that has been coated with cooking spray.

Place any remaining mixture around the peppers in the dish.

Pour remaining tomato sauce over peppers.

Bake for 1 hour, then remove from the oven and sprinkle cheeses and fresh basil over the top.

Bake 5-10 minutes more or until the cheese melts.

 

Buon appetito!

Monday Menu {Maple-Walnut Popcorn Balls}

I absolutely love this recipe from Liddibit, a boutique bakery owned by Liz Gutman and Jen King.  See the original recipe and read their story here.

Maple-Walnut Popcorn Balls
Makes about 20 popcorn balls, which should be eaten whole and leave your face feeling sticky.

6 tablespoons (3/4 stick) butter
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup light corn syrup
2 tablespoons maple syrup (Grade B has a robust, more maple-y flavor)
3/4-teaspoon baking soda
10 cups popped corn (1 plain microwave bag or 1/4 cup kernels)
1 1/2 cups raw walnuts
An oiled bowl and two oiled, heatproof spatulas or spoons

In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add sugars, honey, and corn syrup and cook to 300°F over medium-high heat, stirring occasionally. The mixture will look thick and bubbly. Add the baking soda and stir well to incorporate; the mixture will increase in volume.

Spread the popped corn out on a large sheet tray and discard any unpopped kernels. Transfer the popcorn to the oiled bowl. Pour the caramel evenly over the popcorn, then sprinkle the nuts; use 2 heatproof spatulas and toss together until corn is evenly coated.

When the caramel has cooled and is cool enough to handle but not brittle, after 2-3 minutes, toss and shape into 2” balls with lightly oiled hands. Set on a rack to cool.

Popcorn balls are best within a few days of making and keep for up to a week.

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How to Make Dutch Apple Pie

I’m continuing the theme of Autumn goodies this week with a fall classic, Dutch Apple Pie.   This delicious dessert from Taste of Home serves 6-8, takes about 20 minutes to prep, and bakes for 40.

Ingredients

2 cups all-purpose flour

1 cup packed brown sugar

1/2 cup quick-cooking oats

3/4 cup butter, melted

Filling

2/3 cup sugar

3 tablespoons cornstarch

1-1/4 cups cold water

3 cups diced peeled tart apples

1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

Directions

1. In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.

2. For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.

3. Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack.

4. Serve & Enjoy! (Add a scoop of vanilla ice cream for good measure!)

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Monday Menu {Baked Penne with Chicken & Sun-Dried Tomatoes}

Tonight I made Baked Penne with Chicken and Sun-Dried Tomatoes from Martha Stewart’s Everyday Food.  It ended up taking a lot longer that I had anticipated, but that is probably because I am such a cooking newbie.  It turned out really great and filled my taste-testers bellies very well.  For a side/dessert I made pumpkin bread, which added a more fall feeling to the meal.  It was super yummy and I would definitely recommend this for a quick (relatively) and easy (relatively) autumn dinner.

Prep: 35 minutes Total: 1 hour

Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.

Ingredients

Serves 8.

• 6 tablespoons butter, plus more for baking dishes
• coarse salt and ground pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 4 garlic cloves, minced
• 6 cups whole milk
• 10 ounces white mushrooms, trimmed and thinly sliced
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1 1/2 cups shredded provolone (6 ounces)
• 1 cup finely grated Parmesan (4 ounces)

Directions

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

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