Recipe: Chocolate Candy Cane Cookies...

Kelly sent me the Peppermint Whoopie Pie recipe she used. Obvi it wasn't from Paula Deen but from Bon Appetit.

Peppermint buttercream is sandwiched between homemade chocolate cookies; then the sandwiches are rolled in crushed candy canes.

Yield: Makes about 18 sandwich cookies
Cookies

1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg



Filling

1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)





For cookies:

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.





For filling:

Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Recipe: Paula Deen's Peppermint Whoopie Pies...

Kelly sent me the below picture of the Peppermint Whoopie Pies she made and now it's all I can think about it.. So, I found this Paula Deen recipe. It sounds way too complicated for my liking.. Perhaps I won't make them.

Holiday Whoopie Pies


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Holiday Whoopie Pies

By Juliann Mathews



Here’s an old New England favorite with a new twist – a peppermint twist! Peppermint Crunch Whoopie Pies! Two moist, chocolatey cookies surrounding a generous amount of marshmallow-peppermint filling and rolled in crushed peppermint.



Peppermint Crunch Whoopie Pies



Prep. Time: 45 minutes

Cook time: 12 minutes/batch of cookies

Level: Intermediate

Yield: 18-21 large whoopie pies or 33-38 medium



For Cookies

Ingredients:

3 cups sugar
1 cup unsalted butter, softened
4 large eggs, room temperature
½ cup vegetable oil
1 tablespoon vanilla
6.5 cups all-purpose flour
2 cups unsweetened cocoa powder
1 ½ tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups milk



Directions:

Preheat oven to 350 degrees. Line two half-sheet pans with Silpats or lightly grease.

In a large (at least 5 quart) bowl of stand mixer, cream sugar and butter with paddle attachment for 3-5 minutes. Add eggs, beating well after each. Add vegetable oil and vanilla and beat.

In a large separate bowl, sift dry ingredients together.

With mixer on very low speed, gradually add half of the dry ingredients to the egg mixture. Blend well. With mixer running on low, add 1 1/2 cups of the milk. Mix until blended. Repeat with remaining dry ingredients and milk.

Using a standard 1/4-cup ice cream scoop, place batter on baking sheets, spacing 2-3” apart. Bake 12 minutes, rotating pans (move lower pan to top level and top level to lower level) after the first 6 minutes. Remove cookies from oven and transfer to cooling racks. Repeat with remaining batter. Don’t worry if some are a little cracked on the top – that’s normal! Cool completely prior to filling.



For Filling

Ingredients:

1 1/2 cups butter
1 1/2cups vegetable shortening
9 cups confectioners’ sugar
4 cups marshmallow creme
4 tablespoons milk
1 teaspoon peppermint extract
½ teaspoon salt
1 lb hard peppermint candies

Combine first 7 ingredients in large bowl of mixer and beat until fluffy with paddle attachment.

Place peppermints in heavy plastic bag and crush with hammer or flat side of meat tenderizer. Sift crushed mints through fine sieve to separate dust from bits of candy. Fold ½ of candy bits plus “dust” into the filling. Reserve other half of candy pieces for garnish.

ASSEMBLY: Place a scoop of filling on the flat side of one cookie. Place another cookie, flat side down on
top, pressing down gently. Roll edges of icing in remaining crushed peppermints. Package immediately in clear cellophane bags and tie with ribbon.

PD Test Kitchen Note: If medium-sized whoopie pies are desired, use a smaller (2 tablespoon) ice cream scoop to portion batter and filling. Reduce baking time to 10 minutes.

Recipe: Corned Beef Hash...

What to do with your left over Christmas Prime Rib? Why don't you try making some Prime Rib Hash? That's what I did... Very Yummy and a great way to use leftovers....

Ingredients


•2-3 Tbsp unsalted butter

•1 medium onion, finely chopped (about 1 cup)

•2-3 cups finely chopped, cooked corned beef

•2-3 cups chopped cooked potatoes, preferably Yukon gold

•Salt and pepper

•Chopped fresh parsley

Method

1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.

2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to
taste.

Serve with fried or poached eggs for breakfast.
Serves 4-6.

Recipe: Giada De Laurentiis - Short Ribs Tagliatelle...

Is it weird that I just announced that I'm going gluten free and then I blog this gluten-filled recipe?

Ingredients

* 3 tablespoons olive oil
* 2 ounces chopped pancetta (about 1/2 cup)
* 2 1/2 pounds short ribs
* Salt
* Freshly ground black pepper
* 1/4 cup all-purpose flour
* 1 medium onion, chopped
* 1 carrot, chopped
* 1/2 cup fresh parsley leaves
* 2 cloves garlic
* 1 (14-ounce) can tomatoes (whole or diced)
* 1 tablespoon tomato paste
* 1 teaspoon chopped fresh rosemary leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1 bay leaf
* 2 1/2 cups beef broth
* 3/4 cup red wine
* 1 pound fresh or dried tagliatelle
* 4 to 6 teaspoons shaved bittersweet chocolate



Directions

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

Recipe: Ottolenghi Mushroom and Herb Polenta....

Ever since I've perused Lala's copy of Yotam Ottolenghi's, PLENTY cookbook , I've been DYING to make this mushroom and herb polenta.. DYING!!! Must put it on my list of things to eat in 2011...

4 tbsp olive oil

300g mixed mushrooms, cleaned
2 garlic cloves, crushed
1 tbsp tarragon, chopped
1 tbsp thyme, chopped
1 tbsp truffle oil
Salt and pepper
500ml vegetable stock
80g polenta
80g Parmesan, grated
30g butter
1 tsp rosemary, chopped
1 tbsp chervil, chopped
100g taleggio, cut into 1cm slices


In a frying pan, heat half the oil. When it is very hot, fry half the mushrooms - try not to move them much so you get golden-brown patches on their surface. Remove from the pan, reheat the remaining oil and repeat with the rest of the mushrooms. Off the heat, return all the mushrooms to the pan, add the garlic, tarragon, thyme and truffle oil, season, and keep warm.

Preheat the grill to its highest setting. Bring the stock to a boil, slowly stir in the polenta, reduce the heat to minimum and cook, stirring constantly with a wooden spoon. The polenta is ready when it leaves the sides of the pan but is still runny (instant polenta won't take more than five minutes; the real stuff will take up to 50).

When the polenta is ready, stir in the Parmesan, butter, rosemary and half the chervil, and season. Pile on to an ovenproof serving dish and top with taleggio. Place under a grill until the cheese bubbles, remove, top with the mushrooms and their juices, and serve garnished with chopped chervil.

· Yotam Ottolenghi is chef-patron of Ottolenghi, London

Recipe: Paula Deen's Peppermint Bark...

Why does Peppermint Bark taste so good? Why did my colleague make everyone some and why am I molesting it like it's crack?

Ingredients


Crushed candy canes, to yield 1 cup

2 pounds white chocolate

Peppermint flavorings, optional

Directions

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Recipe: Smitten Kitchen's - Creamed Mushrooms on Chive Butter Toast

Raquel just emailed me this recipe from Smitted Kitchen and I am literally DROOLING at my desk... What a perfect little treat for a holiday party?

Creamed Mushrooms on Chive Butter Toast


Adapted from Melissa Clark, New York Times, 5/16/07

Clark originally crafted this recipe for morels, but the fact that they’re out of season now was really a boon as I realized, not even for the first time, that when you cook mushrooms well, even simple brown ones will taste like luxury. I used a mix of shiitakes and creminis, but you could easily just use creminis. They’ll still taste like they should be served from an ornate glass bowl with a delicate silver spoon.


1/2 pound cremini mushrooms, or a mix of wild mushrooms such as morels, shiitakes, oysters or chanterellas
2 tablespoons unsalted butter, more for toast
1 large or 2 small shallots, chopped
2 tablespoons dry white wine or white vermouth
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
Slices brioche or good white bread, crusts cut off if desired
1 tablespoon fresh chopped chives
Coarse sea salt such as fleur de sel or Maldon, for garnish

Clean excess dirt from mushrooms. Slice mushrooms in half lengthwise and brush away any grit; chop into 1/4-inch pieces.
Melt butter in a large skillet over medium-high heat. Add shallots and sauté until very limp, about three minutes. Add mushrooms and cook, stirring, for about five minutes. Add wine, reduce heat to medium, cover, and cook for about five minutes more. (There are a lot of “abouts” on the cooking times because I found that mine took less time at each step; however, I also may have chopped my mushrooms and shallots smaller than the recommended size.)
Uncover pot and continue cooking, stirring occasionally, until most of the liquid has evaporated, about two minutes. Stir in cream; simmer until slightly thickened, two minutes longer. Season with salt and pepper to taste.
Toast bread and spread with butter. (Clark recommended four slices of brioche, to make eight toasts, but I had enough mushrooms for almost triple that.) Cut each slice in half diagonally and sprinkle lightly with chives. Top each toast triangle with some mushroom mixture. Sprinkle with additional chives, garnish with sea salt, and serve.

Other uses for these mushrooms: I’d imagine they’d make a wonderful simple pasta sauce or, of course, something delicious to prop a poached egg upon, toast and all.

[Update: Thanks to the six (!) people who have noted that the theory that mushrooms absorb too much water to be washed has been rejected over time. They do absorb water, but not enough that they should throw off a dish. Wash away!]

Recipe: Short Rib Ragu

I just found this Minimally Invasive Short Rib Ragu recipe on 12 Stone Holloway and I'm now DROOLING!

Short Rib Ragu

5-6 lbs. short ribs
kosher salt
1 tablespoon bacon fat, lard or oil
1 large onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 large cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon anchovy paste
1/2 bottle red wine
1/2 28-oz. can whole fire-roasted tomatoes and sauce
1 tablespoon Dijon mustard
a few dashes of Worcestershire sauce
1 oz. dried mushrooms reconstituted with 2 cups boiling water
1 teaspoon dried thyme
1 teaspoon dried oregano
1 large sprig rosemary
2 bay leaves
chicken stock or water
gremolata, recipe follows

Preheat oven to 350 degrees. Season ribs well with salt. Heat oil in large, heavy pot (I used a 5-qt. enameled cast iron dutch oven) over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside. Pour out all but 1 tablespoon of accumulated fat from pot, then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.

Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables. Add red wine to deglaze and cook until liquid is reduced by half. Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.

Add ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then cover tightly and braise in oven for at least 3 hours or until ribs are fall-apart tender.

Remove ribs from liquid and set aside until cool enough to handle. Meanwhile, using an immersion blender, purée the braising liquid until thick and set over medium-low heat to reduce. When ribs have cooled down, discard bones and large pieces of fat, then shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.

Refrigerate overnight. The next day, remove additional fat from the surface before reheating. This recipe makes a LOT of ragu, so you may want to reheat only a small portion. Serve over polenta, sprinkled with gremolata.

Gremolata

1 large clove garlic, minced
zest of 1 large lemon
1/4 cup parsley, finely chopped
1/2 teaspoon salt
1 teaspoon olive oil

Recipe: Smitten Kitchen Leek and Mushroom Quiche....

I'm in the mood for a quiche and am thinking of making a gluten free version of the Leek and Mushroom Quiche that I found on Smitten Kitchen.... Let's see how lazy I get between work and home.. I might lose motivation if it's freezing cold and I can't deal with going to the store...

Leek and Mushroom Quiche [Quiche aux Poireaux et Champignons]


Adapted from Julia Child, Mastering the Art of French Cooking

3 to 4 leeks, white part only, sliced
1/2 cup water
Salt
3 tablespoons butter
5 to 6 large white mushrooms, sliced
1 tablespoon port
3 eggs
1 1/2 cups whipping cream (Deb: I use whole milk)
An 8-inch partially-cooked pastry shell on a baking sheet
1/4 cup grated Swiss cheese
1 tablespoon butter cut into pea-sized dots



1. Preheat oven to 375°F.

2. Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until it the liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender. Put them aside in a bowl.

3. Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.

3. Beat the eggs, cream or milk and seasoning in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese and distribute to the butter over it (Deb note: I’m not sure if it’s because I accidentally took it out a minute or two early, but I found the butter to leave a slight greasiness on top, getting in the way of a cheesy crust, and might skip it next time). Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.

Recipe: Bon Appétit's Curry Lentil Soup.....

Racquel just sent me this recipe and I feel like it's something I'm going to need to make this weekend.. YUM!

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) butter
2 green onions, thinly sliced 1 lemon, cut into 6 wedges

Ingredient info: French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.
print a shopping list for this recipe

preparation

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional

curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Recipe: Barefoot Contessa's Chicken with Forty Cloves of Garlic

I think this is what I'll make for dinner tonight... I've never made the Barefoot Contessa's Chicken with Forty Cloves of Garlic but I've always wanted to.. Kelly just made it the other night and it has inspired me..

Ingredients


3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Recipe: Food & Wine Corn Souffle

I know this Food & Wine recipe is out of season (and Kelly is prolly mentally shanking me right now as she take major issue with people eating non-seasonal food) however, I really want this corn souffle RIGHT NOW!

Ingredients


1. Unsalted butter, for rubbing
2. Freshly grated Parmesan cheese, for coating
3. Salt
4. 4 ears of corn, shucked
5. 1/4 pound thickly sliced bacon, cut crosswise into 1/3-inch strips
6. 1 cup milk
7. Freshly ground pepper
8. 3 large egg yolks
9. 2 cups shredded Comté cheese (6 ounces)
10. 1/2 teaspoon chopped thyme
11. 6 large egg whites

Directions



1. Preheat the oven to 350°. Generously butter a 1 1/2-quart soufflé dish and coat it with the Parmesan. Bring a large saucepan of water to a boil. Add salt and the corn and boil over high heat just until tender, about 5 minutes.

2. Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.

3. Using tongs, transfer the corn to a plate. Drain off the water and return the saucepan to the stove. Cut the corn kernels from the cobs; you should have 2 1/2 cups. Put 2 cups of the kernels in the saucepan and add the milk. Simmer over moderate heat until the milk has reduced by one-third, about 5 minutes. Transfer the corn and milk to a blender and puree until very smooth. Scrape the puree into a large bowl and stir in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper and stir in the egg yolks, Comté and thyme. Cover with plastic wrap and let cool to room temperature.

4. In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks. Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended. Scrape the mixture into the prepared soufflé dish and bake for 45 minutes, or until nicely browned and slightly jiggly in the center. Serve right away.

Recipe: KAGE's Chili

What did I do with my Turkey leftovers? I made a Turkey Chili. Borrowing from KAGE's Chili recipe, I used Thanksgiving turkey in lieu of ground sirloin and Wholefood's cornbread rather than Jiffy's... At first, my chili wasn't tasting so good... In the end, I must say it was phenom. Nacho, you missed out.

3 lbs of ground sirloin (i always get the lowest fat or use 1/2 sirloin 1/2 ground turkey--jenny o's is good)
3 cans of crushed tomatoes
3 cans of dices del monti tomatoes with the onion, garlic and chili
2 cans of chili beans (always hard to find, but they are there)
1 big onion-roughly chopped
1 package of pre sliced mushrooms (optional)
1 carrot roughly peeled and chopped (optional)
1 garlic clove (cut finely)
1 package of 2 alarm chili seasoning or whatever one you find at the store
cumin
red chili powder
garlic salt
dash of cinnamon (optional)
jiffy corn bread mix (optional)

So i always make about 3 lbs of chili as it lasts the week, you could always just do 2 lbs of meat, then reduce the cans of tomatoes to just two as well...

in a large stock pot i saute onion, garlic, and mushrooms, carrot in olive oil until onion has broken down and mushrooms and carrot have softened...then i add meat to pot. season with salt and pepper. break meat down with spatula and stir in with onions and garlic and mushrooms...as the meat cooks I add the season packet from the chili kit to the pot and mix it around...when the meat looks thoroughly cooked I add all the tomatoes and stir....as the pot gets hot and is cooking i season to taste....usually adding more salt/pepper, chili powder, red pepper flakes, cumin whatever I feel it needs...i prefer my chili on the spicy side, but if you don't just season as you wish, i let it simmer with the top on for a good hour so stirring occassionally so the flavor gets into the meat and then usually taste again, then i add the chili beans and let it cook for a bit longer until you feel it tastes how you want. then i serve with chopped onion, cheese, corn chips, avacado, black olives, corn bread (jiffy box) and serve!!

Recipe: Russian Tea Cakes

Every holiday season my mom makes Russian Tea Cakes. She got the recipe when I was in Nursery School.. Actually, I think it was Kindergarden.  Anyway I remember making them with her for school... and everytime I come home and see them, they make me happy slash chunky.

1 cup butter, at room temperature

2 teaspoons vanilla extract
1/2 cup sifted confectioners’ sugar, plus more for rolling cookies
2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts

Directions

Preheat the oven to 325 degrees F.

Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.

Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.

Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

Some Turkey Leftover Ideas courtesy of Lady V....

Lady V emailed me some Turkey Leftover ideas that she found on Spoon Fed Suppers. Thanks, Lady V!

Balsamic Turkey and Beans....

Ingredients:


1 tbsp wholegrain mustard
½ tbsp olive oil
3 tbsp balsamic vinegar
2 turkey breasts, skinless and boneless
220g / 7 ¾ oz / 1 cup butterbeans / lima beans (can), drained
220g / 7 ¾ oz / 1 cup chickpeas (can), drained
1 garlic clove, crushed
400g / 14 oz / 1 ⅔ cup chopped tomatoes (can)
2 tsp paprika
1 tsp cinnamon
1 tsp clear honey
30ml / 1 fl.oz / ⅛ cup water
30g / 1 oz / 1 cup spinach

(1) Mix the mustard, olive oil and half of the balsamic vinegar in a bowl. Add the turkey breasts to the mixture, turning to coat. (2) Preheat the grill to high. Grill the turkey breasts for 12 mins, or until cooked through, turning halfway. (3) Meanwhile, heat a saucepan and add the butter beans, chickpeas, garlic, chopped tomatoes, paprika and the cinnamon. Heat for 2 mins and then add the clear honey and water. Simmer for 10 mins, or until thickened. (4) Divide the beans between warm plates. Slice each turkey breast and arrange on top. Drizzle with the remaining balsamic vinegar and serve with the spinach on the side.

The Nitty-Gritty*:
Serves 2
Average Calories: 466
Average Saturated Fat: 1.5g
4 of your 5-a-day

 

Ingredients:

375g / 13 ¼ oz / 1 ⅔ cup turkey mince
50g / 1 ¾ oz / ⅓ cup sun-blushed tomatoes, chopped coarsely
1 egg
35g / 1 ¼ oz / ½ cup breadcrumbs
60g / 2 oz / ½ cup feta cheese, crumbled
Bunch of spring onions, sliced thinly
100g / 3 ½ oz / 3 ⅓ cup wild rocket
½ tbsp olive oil
1 tbsp balsamic vinegar

(1) Combine the mince, tomato, egg, breadcrumbs and cheese in a large bowl. Mould the mixture into the patties. (2) Pre-heat the grill to high. Grill the patties for 10 mins, or until cooked through, turning halfway. (3)Meanwhile, toss together the spring onions, wild rocket, oil and vinegar. Serve the patties with the wild rocket salad on the side.
The Nitty-Gritty*:

Serves 2
Average Calories: 473
Average Saturated Fat: 6.7g
2 ½ of your 5-a-day

What to do with Turkey Leftovers?

TURKEY NOODLE SOUP!

Ingredients


•2 teaspoons olive or vegetable oil
•2 leeks, cleaned and chopped
•2 carrots, peeled and chopped
•1 clove garlic, minced
•1 stalk celery, chopped
•3 to 4 cups leftover cooked turkey, shredded or cubed
•2 to 3 bay leaves
•2 teaspoons dried thyme
•1/2 teaspoon salt
•1/4 teaspoon ground black pepper
•8 cups reduced-sodium chicken broth
•6 ounces uncooked egg noodles
•1 cup frozen green peas
•2 tablespoons chopped fresh parsley leaves

Directions

Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.

Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.

Remove from heat, discard bay leaves and stir in parsley.



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Sweet Potato Biscuits... GOOP slach Weelicious style...

Today's GOOP is all about Thanksgiving.. and now that I am having turkey, I COULD NOT ME ANY MORE EXCITED... M2 and I are LOVING this Sweet Potato Biscuit recipe from WEELICIOUS... Loves!

What to do with mashed potato Thanksgiving leftovers?

M2's mom used to turn them into Crispy Hash Browns.. Okay, so the taters aren't grated but who cares as long as they are crispy.....

Method


1 Heat 3 Tbsp of oil in a large frying pan on medium high heat.

2 While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.

3 When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

Serves 4.

Recipe: Barefoot Contessa Chicken with Morels

This is one of my favorite slash most fattening recipes I've made from the Barefoot Contessa.. Not only is the Chicken with Morels for a major chunky ball but when served with her Rosemary Polenta it's as if you are asking to be sent to the fat farm.. That said, this is all I want to make for dinner ce soir.


Ingredients


•1- ounce dried morels, soaked for 30 minutes in 3 cups very hot water

•6 boneless, skinless chicken breasts

•Kosher salt

•Freshly ground black pepper

•All-purpose flour, for dredging

•1⁄4 cup clarified butter

•1⁄3 cup chopped shallots (2 large)

•1 tablespoon minced garlic (3 cloves)

•1 cup Madeira wine

•1 cup (8 ounces) creme fraiche

•1 cup heavy cream

•2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 375 degrees F.



Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.



Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.



Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

Recipe: Roasted Butternut Squash Quiche....

Tonight I'm going to make a Gluten Free Roasted Butternut Squash Quiche. Rather than make the dough myself, I'll use the gluten free pie crust they have at Whole Foods. Whilst it's not flakely like regular quich crust, it is gluten free and easy to deal with...

To make a Gluten-Filled Roasted Butternut Squash Quiche, check out the recipe I found on MadCityGirl.

For 2 quiches:


4 cups of peeled butternut squash, cut into 1 in. cubes

1 small onion, sliced thin

2 tbsp. fresh sage, julienned

about 1 tbsp. olive oil

1 cup cream

1 cup half & half

2 egg yolks

2 whole eggs

about 1/2 cup grated Parmesan

about 3 oz. soft goat cheese, crumbled




Preheat oven to 400°



Combine the squash, onion, and sage in a bowl, pour in olive oil, and toss to coat well. Spread in a thin layer on a baking sheet and bake until the onions and the squash have caramelized edges.


Sprinkle the goat cheese on top of the squash. Beat the eggs, egg yolks, cream and half & together and pour over. Place in the oven and turn down to 375°, bake for about 35 minutes until puffed and golden.