Meh.

Oh, my readers.  I am so sorry.  I had this great goal to keep posting steadily no matter how busy I got with wedding planning.  It was going well.  I was posting healthy and delicious meals on a regular schedule.  I was so proud.  Then...it happened.  M got sick.  Really sick.  So even with all my beautifully laid plans and already-purchased groceries, my schedule went kaput.  One word brought it to a screeching halt...pneumonia.  Two and a half week before the wedding and M has pneumonia.

Needless to say, I only got around to cooking one of the delicious meals I had planned for the weekend.  I'll be blogging it later in the week.  But for now readers, please accept my apology and know I'll be back very soon with some big plans for some really fun food!

Orange-Tequila Shrimp with Cilantro-Lime Rice and Beans

This is what I call a great "company dish".  It presents beautifully and looks complicated, but in reality, the long name is the most complicated thing about it!  I had this dish complete and on the table in less than 45 minutes, including prep time.

The flavors were "spot on" as M likes to say--the tequila came through just enough, the jalapeno provided a perfect subtle kick, and the lime juice made it all taste fresh and lively.  If you're looking for a deceptively impressive dinner for company or you just want to yourself and your family to a yummy dinner, look no further.  This one's a winner! 

Orange-Tequila Shrimp with Cilantro-Lime Rice and Beans

shrimp recipe from www.marthastewart.com

rice and beans an "Apple a Day" original

printer-friendly recipe

Ingredients:

For the rice and beans:

2 c. water

zest and juice of one lime, divided

1 c. white or brown rice

1 tsp. coarse salt

1 tsp. freshly-ground black pepper

1 c. canned black beans, rinsed and drained 

2 TBSP chopped cilantro, plus more for garnish 

For the shrimp and sauce:

1 lb. large shrimp, peeled, deveined, and tails left on

1 TBSP olive oil

1 jalapeno, seeded and very finely chopped

2 cloves garlic, minced

zest of 1 lime, plus lime wedges for serving

coarse salt and freshly ground pepper

1 c. fresh-squeezed orange juice (from 2 oranges)

1/4 c. tequila

1 shallot, finely chopped
1 TBSP butter (I omitted)

lime wedges, for serving

Directions:

1.  In a medium saucepan, bring water, salt, and half the lime juice to a boil. Stir in rice, and reduce heat to a simmer. Cook according to package directions for the type of rice.  Five minutes before the rice is finished cooking, add lime zest, remaining juice, pepper, beans, and 2 TBSP cilantro. Fluff with a fork until combined.

2.  While the rice is cooking, in a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to one hour.  (I did mine for 15 minutes and it was great.)

3.  Heat a gas grill on high or stove-top grill pan over high heat.  

4.  In a shallow saucepan, combine remaining jalapeno and garlic, one tsp. salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, seven to eight minutes. Stir in butter; keep warm.

5.  Grill shrimp, turning once, until just opaque, about four minutes.

6.  To serve, spoon rice and beans into a bowl or press one cup of mixture into a measuring cup or mold.  Place in middle of bowl.  Surround with shrimp, then drizzle shrimp with sauce.  Garnish with lime wedges and additional sauce.

one year ago: sour cream muffins with cranberries and walnuts
two years ago: buttermilk cookies

Slow Cooker Tex-Mex Chicken

When life gets extra hectic, like it has been lately, I turn to my good ol' friend the slow cooker.  I don't use it all that often--maybe every other month--but it's always such a time saver when I have a million other things to do.  I mean, what could be better after a long day of work and errands than coming home to a delicious-smelling house and a finished dinner?

This one was flavorful and healthy.  The colors of the dish were great on the table.  I served it with a small side salad, but this mixture would be great on top of a salad, for a burrito filling, or as a topping for amazing nachos!

Slow Cooker Tex-Mex Chicken

adapted from www.marthastewart.com

printer-friendly recipe

Ingredients:

1 c. dried pinto beans, rinsed

1 1/2 c. (11 oz.) good quality mild or medium salsa

2-3 chipotle chiles in adobo sauce, chopped

2 TBSP all-purpose flour

1 1/2 lbs. boneless, skinless chicken breasts

coarse salt and ground pepper, to taste

1 large yellow onion, chopped

1 red bell pepper (ribs and seeds removed), chopped

3 cloves garlic, minced or pressed

1/4 c. low-fat sour cream, for serving

1/4 c. chopped fresh cilantro, for serving

4 scallions, white and green parts chopped, for serving

Directions:

1.  In a five to six-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 c. water. 

2.  Season chicken with salt and pepper; arrange on top of bean mixture.  Scatter onion, bell pepper, and garlic on top of chicken. 

3.  Cover and cook on low heat for eight hours.  Do not open lid or stir--I promise it's working! 

Remove chicken from slow cooker and shred into large pieces.  Return chicken to slow cooker and  Top with sour cream, cilantro,and scallions.  Serves six as a main course.

one year ago: The first item I checked off my 30 While 30 list--English muffins.

two years ago: Memories of a fantastic trip to Mexico and easy, healthy fish tacos.

Meatless Monday--Curried Butternut and Red Lentil Soup

I've only recently come around to curry.  Even just a couple of years ago, the only experiences I'd had with curry were with Indian food back in college.  I'd never really had Indian food before college, so when some friends said they were going out for Indian, I was more than willing to give it a shot.  I have to admit, even the smell of the restaurant was overpowering to me.  Something about all that yellow curry just didn't sit well with me.

But in the past couple of years, my eyes have been opened to other types of curry.  I didn't even know there were red and green varieties.  I didn't realize the curries in Thai cooking are often mellowed with coconut milk.  (Doesn't coconut milk make everything taste better?)  And I certainly didn't realize that I really, really like red curry!

As I've gotten the flavor of red curry more figured out, I've started  cooking with it.  In this recipe, I used red curry paste in place of yellow Madras curry powder.  I've put the amounts for both curries in the recipe so you can decide for yourself.  But trust me on the soup...it was great!

Curried Butternut and Red Lentil Soup

adapted from Eat, Live, Run

printer-friendly recipe

Ingredients:

1 TBSP extra virgin olive oil

1 medium sized yellow onion, chopped

1 TBSP fresh ginger, minced

2 cloves garlic, minced

1 (3 lb.) butternut squash, peeled and cubed

1 (15-oz) can diced tomatoes

1 c. red lentils

4 c. vegetable stock

1 tsp. salt

1/4 tsp. cayenne (or to taste)

2 TBSP red curry paste (or 2 tsp. yellow curry powder)

thinned yogurt or half and half, for garnish

cilantro to garnish

Directions:

1.  Heat the olive oil in a large saucepot over medium high heat. Once hot, add the onion and saute for about five minutes, until the onion is soft and translucent.

2.  Add the ginger and garlic and continue to cook for three more minutes, stirring often. 

3.  Add the squash, diced tomatoes, red lentils, stock, salt, cayenne and curry. Bring to a boil. Reduce heat and simmer for twenty minutes, until lentil and squash are tender and cooked through.

4.  Use an immersion blender to puree the soup until velvety.  Alternately, carefully transfer hot soup to a blender and process until smooth.   Season with more salt if needed.  To serve, ladle soup into bowls, drizzle with yogurt or cream, and sprinkle with cilantro.  Serves 4-6.

one year ago: two of my most popular posts, Dorie's perfect party cupcakes with raspberry buttercream and Valentine's chocolate pancakes

two years ago: fabulous French onion soup

31 While 31--My Soon-to-Be Husband's Favorite Oatmeal Raisin Cookies

 Don't you just love the sound of that title?  I know I sure do!  The wedding is one month from TODAY!

As if oatmeal raisin cookies weren't exciting enough on their own, I was making them as a surprise to M, my adorable soon-to-be husband.  They're his favorite cookie, as I've said before.  In fact, I even included them on My 30, so I would be sure to devote the time to finding just the right recipe.

I first tried here.  Then I tried here and here.  Each time I got closer, but I can confidently say this recipe is the one.  No wait, M's the one.  The one I'll make these cookies for as long as we both shall live.  Happy sigh.

My Soon-to-Be Husband's Favorite Oatmeal Raisin Cookies

adapted from The Joy of Cooking

printer-friendly recipe

Ingredients: 

1 3/4 c. all-purpose flour

3/4 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

2 sticks unsalted butter, softened

1 c. light brown sugar 

1/4 c. vanilla sugar 

2 eggs

2 1/2 teaspoons vanilla

1 1/2 c. raisins

3 c. rolled oats

Directions:

1.  Preheat oven to 350 degrees Farenheit.  Prepare baking sheets with baking spray, parchment, or silicone baking mats.

2.  In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3.  In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars on medium speed until pale yellow and fluffy.

4.  Add the eggs, one at a time, and the vanilla.  Beat until completely combined.

5.  Add the flour mixture in two batches, beating on medium speed until thoroughly combined.

6.  Stir in the raisins and the oats.

7.  Drop the dough either in heaping tablespoonfuls or with a small cookie scoop onto the cookie sheet.  Be sure to leave enough space between them.  Spray your hands with baking spray and press down on the dough balls to flatten them slightly.

8.  Bake until the cookies are lightly browned all over and almost firm when lightly pressed in the center.  Bake for 8-10 minutes, watching closely.  

9.  Remove cookies from the oven and set on a rack to cool for approximately two minutes.  Once cookies have firmed up, remove from the cookie sheet and place directly on the rack to cool completely.

one year ago: cherry brownie bites

two years ago: monkey muffins

Chicken Salad with Miso Dressing

As the wedding draws even closer, I'm trying really, really hard to keep up with the healthy eating.  Some days are tougher than others.  Some days, I just really want a big ol' plate of nachos and some ice cream.  And while I do indulge from time to time, I try to stay on track more often than not.  

Luckily, Bon Appetit came to my rescue with this simple salad recipe.  I had some white miso just waiting in the fridge, so it was meant to be.  I added some spiced up chicken and it turned into one darn tasty wedding dress-friendly meal!

Chicken Salad with Miso Dressing

adapted from "Bon Appetit", January 2011

printer-friendly recipe

Ingredients:

2 boneless, skinless chicken breasts

2 TBSP garlic chili sauce

1 TBSP unseasoned rice vinegar

1 TBSP white miso

2 tsp. grated peeled fresh ginger

1 garlic clove, minced

2 TBSP canola oil

1 (5 oz.) bag mixed greens

1 English hothouse cucumber, seeded and thinly sliced

1 large carrot, peeled, juliened

2 green onions, sliced on diagonal

Directions:

1.  Brush chicken with chili garlic sauce and refrigerate at least two hours, up to overnight.

2.  Heat a saute pan or grill pan over medium heat.  Spray or oil the pan, if necessary.  Place the chicken in the pan and cook approximately seven minutes per side, or until cooked all the way through.  When finished, remove from pan and place on a cutting board.  Let rest for five minutes before slicing.

3.  To make the dressing, combine the vinegar, miso, ginger, and garlic in small bowl. Slowly whisk in oil.

4.  Combine mixed greens, cucumber, carrot, and onion in large bowl. Toss with dressing to coat.  lay chicken over the top and serve.

one year ago: summer corn and vegetable soup

two years ago: garlic and herb pork chops and roasted broccoli and butternut squash

Meatless Monday--Elly's World Famous Black Beans

Continuing on with my Meatless Mondays, I bring you Elly's world famous black beans.  She concocted them and blogged them.  Everyone who tried them loved them.  Now they're world famous.  I can see why.

M and I loved them as a side dish for our manchego and mushroom quesadillas.  However, they'd be great as a base for a Mexican pizza, on top of nachos, or as a filling for a vegetarian burrito.  However you decide to use them, just please make them.  They were easy and so, so tasty!

Elly's World Famous Black Beans

from Elly Says Opa!

printer-friendly recipe

Ingredients:

2 tsp. canola oil
1/4 c. diced onion
1 large clove garlic, minced
1 TBSP tomato paste (I used adobo sauce for more heat)

1 bay leaf
1 can black beans, drained and rinsed
1/2–2/3 c. vegetable broth
1/4 tsp. chili powder
3/4 tsp. cumin
1/2 tsp. oregano
squeeze of fresh lime juice (optional)
sliced scallions or chopped cilantro (optional)

Directions:

1.  Heat a medium skillet over medium heat, and add the canola oil.  Once shimmering, cook the onion until translucent.  

2.  Stir in the garlic, tomato paste, and bay leaf until the garlic is fragrant and the tomato paste has cooked off a bit, about 30-60 seconds.

3.  Add the beans to the pan and using a wooden spatula, smash about half of the beans.  Stir in the broth (start with 1/2 cup and add more, if necessary), chili powder, cumin, and oregano.  Simmer over low heat, stirring occasionally, until flavors meld and most of the broth has been absorbed, about 10-15 minutes.  Season to taste with salt and pepper as needed.

4.  If desired, squeeze a little fresh lime juice over the top and sprinkle with scallions or cilantro.

one year ago: homemade chai tea

two years ago: roasted apple brown betty

three years ago: Martha Stewart's chocolate chip cookies

30 Things While I'm 30--One Year Later

FAIL.

I'll admit it.  On my 30th birthday, I made a list of 30 things I wanted to make in that year.  I've only made half of them.  I'll own it.  And I'll say I have three main reasons.  One--time.  Last year, especially the couple of months after my birthday, were traumatic and terribly sad for my family and me.  Two--when I bought my townhouse, I was essentially without a functioning kitchen for a month.  Three--and this is the best one--after getting engaged last July, I decided things like buttermilk biscuits, creme brulee, and eclairs weren't really going to help me get into wedding dress shape.

But I've got a plan.  Thanks to a fantastic suggestions from Branny, I'm turning my list of 30 into a list of 31, which I'll finish while I'm 31 years old.  Here's the catch, though--I don't yet know what one item I want to add to my list.  And I won't be able to tell you until after I get back from my honeymoon.  You see, I want my 31st item to be something M and I had on our honeymoon in Hawaii.  It may be an attempt at recreating a dish we had at one of our dinners, it may be a traditional Hawaiian dish, or it may be a Hawaiian-inspired meal.  I'm not sure.  But as soon as I know, you'll know.  I can promise you that.

one year ago: My list of 30 Things to Make While I'm 30. 
two years ago: fresh honey lemonade

Butterscotch Blondies with Chocolate Ganache for Annie's Baby Shower

 
Guess what, readers?  One of my dearest blogging friends, Annie of Annie's Eats fame, is going to have a little girl this spring!  Isn't that wonderful news?!?  I am just so overjoyed for Annie and her family to be adding a precious new baby girl.  She and her husband already have one adorable little boy and I cannot wait to see pictures of him being a big brother to his sweet new little sister.

Over the years I've known Annie, I've learned some things about her.  First of all, she is a complete sweetheart.  Second, the girl can cook. And bake.  Period.  Third, she loves butterscotch.  Fourth, she loves chocolate.  Finally (and no, this isn't all I know about her), Annie rarely meets a dessert too rich for her tastes.  

So when I was asked to participate in her virtual baby shower, I was so excited.  I immediately knew I wanted to do a dessert for Annie, but I didn't want to rush the decision.  I wanted to find something just right.  I went through blog after blog, website after website, and stack and stacks of cookbooks.  Nothing.  Finally, I found this recipe.  Butterscotch?  Check.  Chocolate?  Check.  Uber rich and decadent finger food dessert perfect for a mom-to-be's cravings?  Check check.  In fact, these were so rich that I might only make 2/3 the ganache next time.  I've left the original amount here, though, so you can decide if you want to make this to Annie's level of richness or mine :-)

I'm not the only one who brought something yummy to this shower, though.  Courtney, of Cook Like a Champion, organized the shower and so many wonderful bloggers pitched in.   To drop by the shower and see the full spread, please visit either Courtney's or Annie's roundup.  When you visit Annie's blog, be sure to leave her some congratulatory love!

Butterscotch Blondies with Chocolate Ganache

seen on Cakespy

originally from Julia M. Usher, Cookie Swap: Creative Treats to Share Throughout the Year

printer-friendly recipe

Ingredients:

Caramel Topping:

8 oz. caramel candies (about 27 cubes--but they now sell caramel bits!)

1/4 c. heavy cream

1 TBSP unsalted butter

4 1/2 tsp. all-purpose flour

1/2 tsp. pure vanilla extract

Butterscotch Blondies:

2 1/2 c. all-purpose flour

2 tsp. baking powder

3⁄8 tsp. salt

2 1/2 sticks unsalted butter, chopped into TBSP-size pieces

2 1/4 c. firmly packed light brown sugar

3 large eggs, room temperature

1 1/2 tsp. pure vanilla extract

3 TBSP dark rum (optional)

2 c. pecans, toasted and coarsely chopped

Ganache Glaze (optional):

16 oz. premium semisweet chocolate, finely chopped

1 1/2 c. heavy cream

1 TBSP light corn syrup

Directions:

1.  Make the caramel topping--Combine the caramel candies with the cream and butter in a small nonreactive (stainless steel or coated) saucepan. Place over medium heat and cook, stirring regularly to prevent scorching, until the caramels and butter are completely melted and the mixture has boiled. Remove from the heat.  Stir in the flour, mixing well to break apart any lumps. Add the vanilla extract and set the topping in a warm place so the caramel stays fluid while you prepare the brownie batter.

2.  Position a rack in the center of the oven and preheat the oven to 350 degrees F.  Line a 10x15x2-inch glass baking dish (sometimes called a roasting pan) with foil, leaving a one-inch overhang around the top edge of the pan. Smooth out any big wrinkles in the foil and then lightly coat the foil with nonstick cooking spray.

3.  Mix the blondies--Combine the flour, baking powder, and salt together in a medium bowl. Set aside.

4.  Place the butter in a medium saucepan over low heat. Once the butter has fully melted, remove it from the heat and stir in the brown sugar, mixing until smooth. (Don’t be surprised if the butter and sugar do not completely come together at this point; some separation is normal.) Cool a few minutes.  

5.  Add the eggs to the butter mixture one at a time, whisking well after each addition. Add the vanilla extract and rum, if desired. Gradually add the flour mixture, whisking all the while to keep the batter lump free. Stir in the pecans. 

6.  Turn the batter into the prepared pan and level with a small offset spatula.  The batter will be less than 1 inch thick, but it will bake to about twice its original thickness.

7.  Drizzle the caramel topping evenly over the batter. (If the caramel has thickened and is difficult to drizzle, gently reheat it.) Marble the top (and break apart any large caramel blobs) by drawing a spatula through both the topping and the batter in a random pattern.

8.  Bake until a cake tester inserted into the center comes out with moist crumbs on it, and the blondies have pulled away from the edges of the pan, about 35-40 minutes. Transfer to a wire rack and cool completely in the pan. (Areas that had larger helpings of caramel topping may sink slightly, but don’t worry--the ganache will completely cover any holes.)

9.  If desired, prepare the ganache once the blondies have completely cooled.  Place the chocolate, cream and corn syrup in a heavy pan over medium heat.  Stir constantly until completely melted.  

10..While the ganache is fluid, pour evenly over the blondies. Gently tilt or shake the pan so the ganache completely coats the top. Cover with foil, taking care to keep it from touching the ganache. Refrigerate three to four hours, or until the ganache is firm enough to cut cleanly.

11.  Remove the blondies from the pan in one block by gently pulling up on the foil overhang. Place directly on a cutting board. Remove all foil, and trim any uneven edges before cutting. For the neatest cuts, slice the bars while the ganache is firm and wipe the knife clean with a warm, damp cloth between slices. Serve at room temperature. Makes 32-36 blondies.

two years ago: chunky vegetable soup

three years ago: vanilla kipferl (Austrian almond cookies)