Grilled Pork Chops with Chipotle Honey Sauce

I was actually hoping for a thicker sauce, but what I got was definitely worth posting.  I don't know why I expected this to be thicker, because as I read the recipe I even thought ...hmmmm, that sounds pretty "watered" down.... then I just went ahead and made it anyway!!  And I even adjusted it from the original recipe.  But that's ok, I ended up using it as a marinade AND a sauce.  No matter if it was too thick or too thin, it was a wonderfully sweet and spicy sauce.  It worked extremely well with the pork, but would also work well on beef, chicken, or fish...it's just that good!

Grilled Pork Chops with Chipotle Honey Sauce
Adapted from Cooking.com
Printable Recipe 
Ingredients:
4 boneless center pork chops
3 canned chipotle peppers in adobo sauce
1 Tablespoon adobo sauce
1/4 cup honey
2 Tablespoon balsamic vinegar
2 Tablespoons Dijon mustard
2 garlic cloves
2 Tablespoons lime juice
1 Tablespoon oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
In a food process, blend all the ingredients together, except for the pork chops, until blended and smooth.  Reserve half of the sauce.

Place the pork chops in a Ziploc bag and pour the other half of the sauce over the pork.  Seal bag and let marinate in the refrigerator for at least 1 hour.

Preheat grill to 400 degrees.  Remove pork from bag and discard marinade.  Place the pork directly on the grates and allow to cook for 4-5 minutes on each side or until cooked through - internal temp 145-150 degrees.  Serve with reserved sauce and enjoy!

My Sister

"Sisters annoy, interfere, criticize.  Indulge in monumental sulks, in huffs, in snide remarks.  Borrow.  Break.  Monopolize the bathroom.  Are always underfoot.  But if catastrophe should strike, sisters are there.  Defending you against all comers." - Pam Brown

Today is my sister Tracy's 40th birthday!!

 

Happy Birthday Tracy!!!

My sister and I are 3 years apart (Crap, I just let the cat out of the bag there didn't I??). 

 

Though there have been many times in my life where I have wished I was an only child (as I know she did too), I can truly say that I'm glad I am not.  I have great memories of my childhood with my sister.  From "Ms. America" (she knows what that means) to practicing the moonwalk in our basement to the gum tree to summer nights playing ghost in the grave yard.  When we were young, we had a ton of fun together.  We played numerous hours in the "woods" behind our house.  I would sneak into her room late at night so we could giggle and tell each other stories.  We played with barbies together, we played board games together.  We laughed, we fought, we hated each other, we loved each other, we listened to ABBA on her 8-track player, we played Star Wars with my cousin, we climbed trees, we told each other secrets.  Life would have been oh, so boring without her!

My sister and I may not see eye to eye all the time, but as the years have gone by I realized we are not as opposite is I would care to think.  I mean our taste in clothes, shoes, purses, etc. are the complete polar opposites, but we both have a love for reading that has brought us together on many occasions.  We enjoy the same movies (for the most part),  we both think she's the funnies person we know....lol....I guess what I am trying to say is that the older I get, the more I love and appreciate my big sis!!

  

Tracy and I have been through a lot together and although we are not geographically near each other, I believe this is the closest we've been since we were little girls.  I hope she knows that no matter how often we talk, no matter how little we see each other, no matter how many miles separate us...I will always be there for her and will love her more then she will ever realize.

Happy birthday, Tracy!  May this day be the start to another wonderful year and may you find joy and happiness in all that you do.  I can't wait to see you and give you a real birthday hug!!!  Love you always big sis!!

I'm such a tease...

It's true...I am a tease....at least when it comes to my smoked turkey.  I promised you that I would show you how my turkey came out this year and here it is:

So where is the tease, you ask?  Well, it's right here of course.  I am going to share pictures with you but I'm sorry to say that I'm going to hold off in sharing the recipe with you.  But just for a little while.  I promise I will share it.....and it will be before Christmas, so you don't have that long to wait.  This is a great time to practice patience!!  So sit back... take a look at my amazing smoked turkey and check back about a week before Christmas to find out how this beauty came about!!

New England Clam Chowder

Even though my chowder turned out to be much more like a soup than an actual chowder...the flavors were fantastic!  If it had just been a touch bit thicker, it would have been some of the best clam chowder I have had!  Alas, the fault only lays on myself, and I'm ok with that, it was still so incredibly good.  The idea for this recipe was inspired by Mary at One Perfect Bite, Georgia at Comfort of Cooking, and Des at Life's Ambrosia.

Clam Chowder has been one of my favorite forms of comfort food for most of my life.  I loved the creamy, thickness of it.  I loved that when you ordered it you got oyster crackers along side it. (I love oyster crackers...I used to melt butter in a small bowl and let the oyster crackers float in the butter before eating them!  LOL)  I love that sometimes  it comes in a bread bowl.  I just love clam chowder.....New England clam chowder to be more precise, I'm not that found of the red Manhattan clam chowder.   I think the first place I fell in love with it would have been a restaurant in Nebraska called Grandmother's.  The place closed and has reopened, but it's not that same.  The old Grandmother's was a place we would go to on special occasions.  I remember the place fondly because my mom would always get the french onion soup and I would just gag as I watched her eat it.. ugh!!  I thought it was awful looking (Sorry Mom)...but I had my chowder, so I was ok!!

Anyway, this is a great recipe and is easy to throw together on a cold winter night!

New England Clam Chowder
Printable Recipe 
Ingredients:
4 slices of bacon, diced
1/2 sweet onion, diced
1 carrot, peeled and diced
1 large garlic clove, minced
3 Tablespoons all purpose flour
2 cans chopped claims, juices reserved
8 oz clam juice
1/2 cup water
1 large russet potato, peeled and diced
1/2 cup heavy cream
1 teaspoon dried thyme
salt and pepper 

Directions:
In a large pot or dutch oven, over medium heat, add the bacon and cook until brown and crispy; about 5 minutes.  Remove bacon and drain on paper plate lined with a paper towel.  Add the onion and carrot and cook until tender and onion is translucent, about 5 minutes.  Add the garlic and cook for 1 minute.  Whisk in the flour and cook 1 minutes.  Slowly whisk in reserved clam juice, clam juice, and cup water.  Add the potatoes and simmer for 15 minutes or until potatoes are fork tender.  Add the clams, cream, and thyme.  Season with salt and pepper to taste.  Enjoy!

Pots de Creme

From The Pioneer Woman to Andrea the Kitchen Witch to me...this recipe has been on a couple different blogs lately and I could not stop myself from joining in on all the fun!  Two words:  Simple and Decadent.

Pots de creme, pronounced "poh de krem", is a French dessert custard.  The name means simply, pot of custard.  The name is not only for the dessert, but for the white porcelain cups in which the dessert is traditionally served in.

Usually, custard desserts like this are baked.  It takes a long time and well, I'm just not that patient sometimes.  With this recipe, the part I loved the most (besides the wonderful rich chocolately flavor) was how easy and fast this recipe was.  I will leave a sort of dislcaimer like Andrea did and say, ok, I know you are using raw eggs and you aren't baking this, but don't let that stop you from trying it, please!!  I feel that since you are adding extremely hot coffee to the eggs once they are in the blender, that you will kill off anything "bad".  Personally, I used eggs I was comfortable with, so it was no concern of mine.  Just do what you think is best for your family.  My recommendation is:  YOU MUST TRY THIS....it's absolutely incredible!

One more thing... use HIGH QUALITY CHOCOLATE.  Do not use Toll House or something of the same quality.  You are going to want the best chocolate you can find...believe me, it will be worth it!!

Pots de Creme
From The Pioneer Woman via Andrea the Kitchen Witch
- Makes 6 servings -
Printable Recipe 
Ingredients:
1 12oz bag high quality chocolate chips
4 whole eggs at room temperature
8 oz very hot very strong coffee
pinch of salt
1 Tablespoon vanilla
2 Tablespoons liquor, like amaretto or Grand Marier - OPTIONAL
Whipped cream (fresh) - OPTIONAL

Directions:
In the carafe of your blender, add the chocolate chips.  Now add the eggs, vanilla, liquor if using, and salt.  Blend on low speed for about 30 seconds.  With the stopper top open, SLOWLY add the very hot coffee to the eggs and chocolate.  Blend on low until chocolate starts to melt than increase to medium.  Blend about 1-2 minutes.  Mixture will double in volume and the chocolate will be completely melted when the mixing is done.

Pour into 6 ramekins or tea cups.  Cover with plastic and refrigerate for 3-4 hours before serving.  Top with whipped cream if desired.  Enjoy!

Baked Coconut Tilapia

Ok, so it might not the prettiest picture of fish I've taken in a while...but it sure was good!!

Yes, I understand that I have told you all that I don't like coconut....the texture is just a huge turn off....BUT...I do love the flavor and when I can get that flavor without the nasty texture, I'm happy!  Baking this fish helps toast the coconut, so it's nice and crispy, yet still sweet.  I made a simple spicy sauce of 1/4 cup mayo, 1 tablespoon sweet chili sauce, and 1 tablespoon Sriracha to go with it.  The sauce worked really well...the spicy sort of off set the sweet from the coating.  It was wonderful!

I was going to dredge the fish in egg, then in the coconut mixture, but got lazy and decided to just put it as a topping on the fish.  I think it worked well doing it that way, as I did not risk having a soggy bottom.  That's right, I just said soggy bottom... go ahead, laugh.. You know I am!!! HAHAHAAAAAAAAAA!!  Soggy bottom.  LOL  Ok, ok...I'm done....lol

Baked Coconut Tilapia
Printable Recipe 
Ingredients:
4 tilapia fillets
1/4-1/3 cup shredded coconut (depends on how much coconut you really want)
1/2 cup panko bread crumbs
1/4 teaspoon cayenne pepper
salt and pepper
garlic powder

Directions:
Preheat oven to 400 degrees.  Spray a baking dish with non-stick spray.  Rinse fillets and pat dry.  Season both sides with salt, pepper, and garlic powder.

In a small bowl, mix the coconut, panko, and cayenne together.  Season with salt and pepper.  Spread mixture evenly over each piece of fish.  Bake for 12-14 minutes or until the fish flakes easily with a fork.  (keep on eye on the coating, make sure you don't burn the coconut)  Enjoy!

Kung Pao Chicken

Velveting.  Does it really make a difference?  This cook says, Yes, I believe it does!

Let me back up just a minute...Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking.  Additionally, it provides soft or "velvety" texture to the meat of any entree.

When I first saw this technique showcased on Andrea The Kitchen Witch's site, I was skeptic.  I mean, what does this technique really do to make such a difference in a simple stir fry?  Andrea raved about how tender the chicken is..how velvety it truly was.  I trust Andrea's judgment, so it was time to find out for myself.  Am I sold?  Yes I am!  The chicken was so smooth and tender and melt in your mouth good.  It was just as velvety as Andrea claimed!  I loved it.  I hate to say it, but I will not be doing stir fry another way from here on out.  Oh, and let's not forget the completed product.....it was delicious! I loved the simplicity of the sauce.. I might add just a touch of hoisin next time, but otherwise: simple, delicious, a must try!

Kung Pao Chicken
Adapted from Andrea the Kitchen Witch
Printable Recipe 
Ingredients:
1 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1/2 sweet onion, thinly sliced
1 red bell pepper, thinly sliced
1-2 Tablespoons oil (I used vegetable oil)
1 garlic clove, minced
1/4 teaspoon dried red pepper flakes
2 green onions, thinly sliced
1/3 cup cashews
Velveting Marinade -
1/4 teaspoon kosher salt
1 Tablespoon chicken stock
1 egg white
1 Tablespoon cornstarch
1 Tablespoon oil (I used vegetable oil)
The sauce - 
4 teaspoons Sriracha
6 Tablespoons chicken stock
2 Tablespoons water
1 Tablespoon sugar
4 Tablespoons soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon cornstarch

Directions:
Placed the cut up meat in a large bowl.  Sprinkle with salt and add chicken stock, stirring to combine.  Add the egg white and gently mix to coat each piece of chicken making sure not to froth the egg.  Sprinkle in the cornstarch and toss to coat.  Add the oil and stir one last time.  Let the meat marinate for 30 minutes.

While the chicken is marinating, prepare the other ingredients and the sauce.  You want to have everything ready, once the stuff goes in the skillet/wok, things are going to move fast.  In a small bowl, mix together all the ingredients for the sauce and set aside.

When chicken is done marinating; bring a pot of water with one tablespoon of oil to a boil.  Once it starts to boil, lower the heat to maintain a very gentle simmer.  Scatter in the marinated chicken, stir to separate and keep stirring gently until the coating turns white.  Remove the chicken pieces quickly with a slotted spoon or strainer.  Set chicken aside.

Heat a skillet or wok over medium high heat.  Once it is hot, add 1 tablespoon of oil.  Add the onions and stir fry for about 3 minutes, or until just starting to brown.  Add the red pepper and continue cooking another 2 minutes.  Add the garlic and the red pepper flakes and stir fry 1 minute.  Add the chicken and stir fry 1-2 minutes, or until chicken is done.  Add the sauce and let simmer about 1 minute or until the sauce thickens.  Add the green onions and the cashews; stirring to combine.  Serve over rice and enjoy!

Mac & Texas Cheese with Chicken and Roasted Chiles

Well, Thanksgiving at my house with my parents and Chris was a success!  I loved having my parents here to enjoy the holiday with....and it's nice to know that in 4 weeks I will see them again!! YAY!  I had a great time with them...it was just nice to sit and chat and not have to worry about being somewhere or doing something.  Thanksgiving dinner turned out to be fantastic!  I smoked the turkey this year and despite all the hesitation and fear I had, it turned out PERFECTLY!!  I mean it was "everyone sitting at the table mmmmm-ing and yum-ing" good!  I was so happy and actually quite proud of the outcome.  Though I'm not sharing it with you today, I will share it with you... I mean it's just to pretty not to!!

Now that Thanksgiving is actually behind us, I'm ready to start creating different things in the kitchen again...so I'm going to hit the ground running and start the week off right with a recipe as far away from thanksgiving as I can get.  Well, actually, that's not true, some people do have mac and cheese with their thanksgiving dinner....but I'm thinking few people have something like this!  This was a creamy and flavorful mac and cheese and it will definitely find it's way to our table again soon!

Mac & Texas Cheese with Chicken and Roasted Chiles
Adapted from Southern Living
Printable Recipe 
Ingredients:
2 poblano peppers
1 box (14.5oz) Barilla Plus elbow macaroni (or other elbow macaroni)
3 Tablespoons butter, unsalted
3 Tablespoons all purpose flour
1 cup whipping cream (or heavy cream)
1 cup milk
2 1/2 cups shredded monterey jack cheese
4 oz crumbled goat cheese
salt and pepper
2 small chicken breasts, cooked and cut into small bite size pieces

Directions:
Roast pepper on the grill or under the broiler in the oven until blistered and blackened.  Place in Ziploc bag and seal.  Let rest for 5-10 minutes, or until cool enough to handle.  Peel blackened skin off, remove stem and seeds, and dice; set a side.

Prepare the pasta according to package instructions.  Drain and set aside.

Melt butter in large saucepan over medium heat.  Whisk in flour until smooth.  Cook 1 minutes, whisking constantly.  Slowly whisk in the cream and milk.  Cook over medium heat, stirring constantly, until mixture is thickened and bubbly; about 5 minutes.  Slowly stir in both cheese and stir until smooth (this may take a little time, so be patient).  Do not allow the mixture to boil.  Add the chicken and roasted peppers.  Add the pasta and stir to combine.  Season with salt and pepper.  Enjoy!

P.S.  You can bake this mac & cheese too if you want.  Just add the mixture to a baking dish, cover with bread crumbs and additional shredded cheese and bake at 375 degrees until top is golden brown, about 15-20 minutes.

Happy Thanksgiving!!

Just wanted to wish you all a happy Thanksgiving!  I am so thankful for so many things.  I'm thankful my parents are here to celebrate the holiday with me.  I'm thankful that there are so many of you out there that truly enjoy my blog.  I'm thankful that I have Chris in my life.  I'm thankful that I will be spending Christmas with my family.  I'm thankful that I'm about ready to smoke a turkey.  Heck, I'm thankful that I have the ability to cook an entire thanksgiving dinner for my family!!  The list could go on and on.  On this day, I'd like to say thank you to all of you....for your support, for your encouragement, and for the fact that you all keep coming back day after day.

I'm taking the next couple days off to relax and enjoy my time with my family....and Chris of course....but I'll be back, you know I can't stay away too long!  Ciao!

Happy Thanksgiving!!

Butterscotch Chip Pan Cookies

When I was a kid, my mom used to make chocolate chip pan cookies.  I loved them.  It was such a different treat from the standard cookie.....sort of a cross between a brownie and cookie...at least that's what I thought at the time.  I actually have not had a pan cookie since I was a kid...strange...must not be an "in" thing anymore :)  Anyway, other then the fact that I over baked these just a tad bit...they were wonderful....they really brought back great memories of my childhood.  It was the perfect little treat!

Butterscotch Chip Pan Cookies
Adapted from Nestle®
Printable Recipe 
Ingredients:
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
2 cups (1 12oz bag) butterscotch chips

Directions:
Preheat oven to 375 degrees F.  Grease a 10 x 15-inch jelly roll pan.

Combine flour, baking soda and salt in small bowl.  In a large mixer bowl (I used my stand mixer), beat the butter, granulated sugar, brown sugar, and vanilla.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels.  Spread into prepared pan.

Bake for 15-20 minutes or until golden brown.  Cool in pan on wire rack.  Cut into bars....and enjoy!!

Grilled Chicken with Bacon Balsamic Glaze

Oh bacon....how I love you so.  You make everything taste so wonderfully good.  Even mixed with balsamic vinegar, you can still steal the show!

This glaze is amazingly simple and of course, since I'm posting it, you know it's amazingly good too.  You can use this glaze on chicken, beef, or pork.  Hell, if you are feeling really adventurous, you could even put it on fish or shrimp :)  A little goes a long way though, so even though you may look and say, "oh, that's just not enough sauce" (which I did), believe me, it is the perfect amount for four pieces of chicken.

And, as always, there's no need to grill the chicken, you can either pan fry it or bake it.  You might even want to try pouring a little of the glaze over the chicken about 5 minutes before taking out of the oven, if you go that route....I'm betting it would be DEEEE-licious!!

Grilled Chicken with Bacon Balsamic Glaze
Adapted from Robin Miller, Food Network
Printable Recipe 
Ingredients:
4 boneless, skinless chicken breasts
garlic salt
pepper
olive oil
4 slices of bacon, diced
1/2 cup balsamic vinegar
1/2 cup beef stock or broth
2 teaspoons cornstarch

Directions:
Preheat grill to 400 degrees F.  Rub both sides of the chicken with olive oil, then season with garlic salt and pepper.  Place directly over the fire and grill for 5-8 minutes per side or until the chicken is no longer pink in the middle.

Meanwhile, in a skillet over medium heat, add the bacon and cook until browned and crisp.  (I drained the majority of the grease that was in the pan, but Robin does not tell you to do so in her recipe)  Add the balsamic and bring to a simmer for five minutes, or until the liquid reduces.  In a small bowl add the broth and cornstarch, whisking until the cornstarch is completely dissolved, and add to skillet.  Simmer 2 minutes bringing to a bowl, until sauce thickens.  Remove from heat and spoon sauce over chicken.  Enjoy!

***By the way...if you want more ways to cook with bacon then you could ever imagine....check out this 100 recipes for the ultimate bacon lover post, you will not be disappointed!!  YUM***

Baked Tilapia with Creamy Lemon Dill Sauce

I know that Thanksgiving is this week, and I apologize for not posting anything relating to the holiday.  It's just that, well, I don't make Thanksgiving dinner until Thanksgiving, so I don't have any recipes or pictures to share with you until after the fact.  (At least I'll have material for you next year!!)  So if you are looking for ideas for your Thanksgiving meal, you may have come to the wrong blog...BUT...if you are just looking for tasty recipes to help you get through the rest of the year...then welcome...and, oh boy, do I have a recipe for you today!

The sauce girl is back!!!  Did you miss me while I was away?  Well, never fear, I am back and I am sharing one of the simplest sauce recipes ever.  Not only is it simple, but it is delicious...what more could you ask for in a sauce, right???  AND not only is the sauce simple, but the fish is too.  Honestly, this meal is ready, from start to finish, in 20 minutes or less...the perfect week night meal for sure!  And, for those of you that are not fish eaters, this would work well with chicken too :)  Enjoy!

Baked Tilapia with Creamy Lemon Dill Sauce
Printable Recipe 
Ingredients:
4 Tilapia fillets
lemon pepper seasoning
2 Tablespoons cream cheese
2 Tablespoons lemon juice
1 teaspoon dried dill weed

Directions:
Preheat oven to 425 degrees.  Spray a baking dish with non-stick spray.  Rinse the fish and pat dry.  Season both sides with lemon pepper seasoning.  Place in the prepared baking dish and place in the oven.  Bake for 12-15 minutes, rotating dish half way through, or until the fish flakes easily with a fork.

While the fish is baking, place the remaining ingredients in a small bowl.  Microwave on low for about 20 seconds.  Stir until smooth.  If the cream cheese is not melted enough, keep putting it back in the microwave for 5 -10 seconds at a time, until the cheese blends smoothly with the other ingredients.  Let sit for 5 minutes.  Serve over fish or on the side.

My Mom's Braciole

I think this might be the first time I've actually featured one of my mom's recipes.  Well, actually, this recipe was handed down to her from my dad's mom.  What strikes me as funny about that is I grew up thinking her mom gave her this recipe.  I mean they were the Italian family...my dad is German...my German grandma made this wonderful Italian dish?  Well...I guess you really do learn something new every day!!

ANYWAY...the Braciole....yes.... I love braciole.  Now mine was lacking in the parsley department.  I got distracted and started doing three things at once in the kitchen...which is never a good thing...and before I knew it, I was layering the stuffing part on the meat and rolling them up thinking, wow, there really isn't enough parsley in here....but besides that little flaw in our meal, I will say that I think I would have made my mom proud!  Chris loved it... I loved it... that equals success in my book!!  Now, My mom let's her braciole simmer for 2 hours, I only let mine simmer for just over an hour....I didn't see any damage in removing them before the 2 hour mark....they still had time to soak up the flavor from the sauce and become nice and tender.

If you have never had braciole before, let me let you in on the secret - Braciole (American Italian style at least) are simply thin slices of beef rolled with a filling of parmesan cheese, bread crumbs, parsley, and olive oil.  They are quickly pan fried and then left to simmer in sauce.  You can serve them by themselves, over pasta, along side meatballs.  There truly is no wrong way to eat them!  (I wish I had taken a picture of them whole...I was so worried about getting a picture of the "inside" of the braciole, I never did get a pre-cut picture...sorry about that!)

Special thanks to my mom for allowing me to share this delicious recipe from my childhood with you!

My Mom's Braciole

Printable Recipe 
Ingredients:
1 lb flank steak, pounded to 1/4-inch thick or less
1/2 cup dried Italian bread crumbs
1 garlic clove, finely minced
1/2 cup (or more) freshly chopped Italian flat leaf parsley
1/4-1/3 cup grated parmesan cheese
olive oil
cotton string or toothpicks (DO NOT USE NYLON STRING!!!)
tomato/marinara sauce (about 2-3 cups)

Directions:
In a pot or large sauce pan, over medium to medium-high heat, add the sauce and bring to a boil.  Reduce heat to low and allow to simmer.

Meanwhile, cut the flank steak into strips about 3-4 inches wide.  Lay the strips flat on the counter.  In a bowl, mix the bread crumbs, garlic, parsley and cheese together.  Add enough oil to make into a paste.  Spread the filling evenly over the meat.  Roll the meat as tightly as you can and tie it with the cotton string or secure with toothpick.

In a skillet over medium high heat, with 1 tablespoon olive oil, brown all sides of the braciole.  Add the meat to the sauce and allow to simmer for 1 1/2 to 3 hours.

***My mom also wanted me to include Giada De Laurentiis way of baking this in the oven too:  Preheat oven to 350 degrees F.  Follow same instructions as above but brown the meat in an ovenproof skillet.  Add the tomato sauce to the pan (no need to heat up the sauce before this either) and bring to a boil.  Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes.  After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.  The total cooking time should be about 1 1/2 hours.  Enjoy! 

Chocolate Sugar Cookies

What could make sugar cookies better???  Well, that's easy:  Chocolate, of course!!

These cookies were not nearly as soft and moist as the easiest sugar cookies ever that I made back in September, but that's ok, they were still incredibly good!  They should look a little darker too, but alas, I did not have the full amount of cocoa that the recipe called for (silly me didn't look to see if I had all the ingredient amounts before I started baking....bad little baker that I am), so I used what I had and didn't think twice about it!

Now these are not for the faint of heart...not only do they call for butter, but they also call for melted vegetable shortening.  I know right?  You can feel the pounds adding themselves to your hips just by reading that, right?  Well, it's ok, these are worth it for sure.  The shortening actually gives these cookies a wonderful texture.  How do I know that?  Because I have made them once and substituted butter for the shortening....and there was just something missing....I'm going to go out on a ledge and say what was missing was that shortening........ but either way you choose to make them; shortening and butter, these cookies are simple and oh so yummy... what else needs to be said???

  
Chocolate Sugar Cookies
Recipe from Martha Stewart's Cookies
Printable Recipe 
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 cup vegetable shortening (or 1/2 cup unsalted butter), melted and cooled
1 large egg
1 1/2 teaspoons vanilla extract

Directions:
Preheat oven to 375 degrees F.  Whisk together flour, cocoa powder, baking powder, and salt in a bowl.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high speed until pale and fluffy.  Mix in melted shortening (or butter).  Add egg and vanilla; mix until creamy.  Reduce speed to low.  Gradually add the flour mixture; mix until just combined.

Shape dough into walnut size balls and place on baking sheets about 3 inches apart.  Bake until edges are firm, about 12-15 minutes.  Let cool on baking sheets and than transfer to wire racks to finish cooling.  Cookies can be stored in an airtight container at room temperature for up to 3 days.  Enjoy!

Chicken Nacho Bake

This is something I made back before I started my blog and I have not made it since.  Now that I have had it again, I wonder why it took me so long to make it??  Ok, it MIGHT be the fact that it's not the healthiest meal I could make.  It COULD be the fact that I haven't wanted to actually run my oven until just about a month ago.  Then again, it's PROBABLY that there are so many recipes out there that I want to try that good dishes are actually forgotten.  Whatever the case, I'm glad I ran across this recipe and tried it out again.  It's simple to throw together and it's delicious.  The cheesy, crispy topping, just lends itself so well to the chicken.  It's comfort food in minutes....how bad can that be, right??

Chicken Nacho Bake
Printable Recipe 
Ingredients:
4 boneless, skinless chicken breasts
2 teaspoons taco seasoning (click here for a homemade version)
1/4 cup reduced fat sour cream
1/2 cup crushed tortilla chips (I used Doritos)
1/2 cup shredded cheddar cheese

Directions:
Preheat oven to 400 degrees.  Spray a baking dish with non-stick spray.  Place the chicken in a single layer in the baking dish.

In a small bowl, mix together the taco seasoning and sour cream.  Spread the mixture evenly over each piece of chicken.  Top with tortilla chips and cheese.

Bake for 20-30 or until chicken is cooked through (165 degrees F).  Enjoy!