***Don't you just absolutely love waking up on a weekend to the smell of something delicious baking in the oven? A few days after my recent surgery, my sister - Suzanne - got up early and baked these A.M.A.Z.I.N.G. blueberry muffins. Honestly, one of my favorite moments during the week my two sisters were staying with us was being woken up by the wonderfully scrumptious smell of these muffins slowly wafting into my bedroom. That sort of thing just makes you feel super loved and taken care of. :)
It's actually really funny, because when Suzanne was looking for a blueberry muffin recipe the night before, she picked this recipe before realizing I already had it on my blog. I guess great minds think alike...lol. It's not often that I post the same recipe twice, but these muffins are worth the extra attention. They bake up nice and big, are packed with beautiful blueberries, and the cinnamon-sugar crumble on top makes these unforgettable.
I bet you never thought a simple little muffin could be unforgettable, did you??? :)
If you've had a chance to read my last post, you might remember me telling you about Brad and Maranne's trip to the farmers' market. Well, they came home with a gloriously large bucket of the prettiest blueberries you've ever seen. If you've got some fresh blueberries around the house, this is a perfect way to showcase them! There's no better time than now to take advantage of the season's best fruits.
Surprise someone you love and bake these muffins over the weekend. Trust me, they won't sleep very late with the smell of these muffins in the house!
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
***I don't know about you, but it seems like some of my favorite memories have always involved food somehow. Whether it be baking up Christmas goodies with my Grandmother as a child, with a chair pushed up to the counter so that I could reach...Or walking into my GrannyRene's house and being greeted by the smell of fresh field peas and Chicken & Dumplings as soon as my feet crossed the threshold (I can smell it now!)...Or studying at the local coffee shop in high school, surrounded by my best friends and our favorite Frozen Mochas and pastries, to get us through the countless hours of cramming for exams...Or meeting and falling in love with my future husband at Joe Muggs Coffeehouse, while whipping up delicious cappuccinos and lattes for our caffeine-seeking customers...Or trying to learn how to cook as a young bride for said husband, spending many hours in the kitchen learning my way around souffles, dutch ovens, and the hundreds of ways to prepare a simple chicken breast...Or strolling down the Champs-Elysees in Paris with a crepe in one hand and a camera in the other...Or baking a special birthday cake and filling every single ounce of it with love for a family member...I could literally go on and on.
These memories mean so much to me, and that's why it makes me so incredibly happy to spend time in the kitchen with the people that I love. I was thrilled when my little sisters, Suzanne and Maranne, decided to visit us over the Memorial Day holiday last weekend. I can't even begin to tell you how much fun we had. Of course, we spent a lot of time in the kitchen together, whipping up an amazing Orange, Coconut & Pecan Cake, along with Julia Child's Boeuf Bourguignon for dinner. Seeing my sisters' faces light up as they tasted the bourguignon for the first time ever was priceless. We also made Maranne's Famous Chicken Pot Pie, and I am very excited to share with you the recipe for this dish.
Not only am I excited about the recipe, but I am equally excited to present the very first video (or shall I call it our "funny attempt" at a video, haha) here on Sugar & Spice by Celeste! Now be kind - We did this video all in one take...no re-dos! As you can see, we had fun with it, so hopefully it will bring you a few laughs. :)
If you'd like to see more videos in the future, please feel free to leave a message in the comments section. I'm trying to gather the courage to make more videos for the blog!
This recipe for Chicken Pot Pie is incredible. It's comforting, creamy and flavorful, just like any good Chicken Pot Pie should be...only better! It's fairly easy to make and as you can see, it's even better when you have your loved ones to help you!
Bon Appetit!***
That's Suzanne on the left and Maranne on the right...
Maranne cut the butter and cream cheese into the flour...
While Suzie diced the boiled egg.
In go the onions and carrots!
Maranne showing off the chicken...
And rolling out the dough!
Fresh out of the oven...Golden brown and bubbly!
Chicken Pot Pie = Heaven Recipe
Source: Maranne Gainous
Ingredients:
Crust:
1 stick of butter
1 - 8 oz package of cream cheese
5 cups all-purpose flour
Whole Milk (Maranne does not measure this, but adds it a little at a time until the dough reaches the correct consistency)
Filling:
1 can of cream of chicken soup
1 can cheddar cheese soup
1 can of cream of celery soup
1 can of english peas
half a onion
3 large carrots
3 large eggs
salt and pepper
1 cup of milk
3 large chicken breasts
2 boxes of chicken stock
1 stick of butter
Directions:
1. Preheat the oven to 350 degrees and grease a large casserole dish.
2. Prepare the crust. In a large bowl, add the cold diced butter and cream cheese. Gradually add the flour. Use a pastry cutter to cut the butter and cream cheese into the flour. Once you have formed small crumbs, begin adding the cold milk. Pour in a little bit at a time and begin working dough. You do not want your dough to be too sticky; however, don't panic if it is. Just add a little more flour until you get the right consistency. Wrap the finished dough in plastic wrap and place in your fridge.
3. Prep your ingredients by dicing your onion and cutting your carrots into about 1/2 inch disks.
4. Pour the chicken stock into a large pot on the stove. Add butter, salt & pepper, and chicken breasts. Also add in your carrots and whole eggs (you will boil your eggs right in the pot with the rest of the ingredients). Bring the mixture to a boil.
5. After 10 minutes, remove the eggs and place in cold water so that you can peel and dice them.
6. After 30 minutes, or until the carrots have softened, remove them from the stock.
7. Let the chicken continue to boil for approximately 30 minutes - 1 hour or until the juices run clear in the chicken and it's cooked through completely. Once cooked, remove from the stock and dice into one inch cubes.
NOTE: If you are short on time, replace the 3 chicken breasts with 1 rotisserie chicken from your local grocer. However, be sure to cook the carrots before adding them to the filling to soften them.
8. While the chicken cooks, begin the filling. In a medium saucepan, combine the cream of chicken soup, cream of celery soup, and cheddar cheese soup. Then add 1 cup of milk. Use a whisk to combine. Then add the diced eggs, carrots, onion, english peas, and salt and pepper to taste. Let this mixture simmer over medium low heat for approximately 30 minutes. Be sure to constantly stir so that it will not burn.
9. Take your crust out of the fridge and cut it in half. Place the other half back into the refrigerator. On a floured surface, roll our your dough. Once you have rolled it out large enough to cover the bottom and sides of your dish, transfer the dough onto your baking dish. Form the dough to the sides of the pan and trim the excess.
10. Pour the filling mixture into the baking dish. Spread it out so that it evenly covers the bottom.
11. Make another layer by evenly placing the diced chicken on top of the filling.
12. Remove the other half of the dough from the fridge and place on a floured surface. Roll it out and place it on top of the filling and chicken. Trim the excess and crimp the edges to prevent the filling from bubbling out.
13. Using a sharp knife, cut slits into the top layer of the crust to allow steam to escape.
14. Place the pie into the oven and bake for approximately one hour or until the crust is a golden brown.
***It's not often that a recipe is worthy of re-posting. I think I've only done that once or twice in the entire time I've written this blog. However, this is one of those rare occasions. Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris. It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte). Oh, it was heaven on a plate! It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha. The atmosphere and people-watching in that particular area are hard to beat.
I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together). She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady. I wish more than anything that I had tried to strike up a conversation with her. Brad and I had spent that entire day shopping at all the famous patisseries and bakeries that I had researched before the trip. I had bags from all over - Poilane, Pierre Herme, Laduree - and I had them all piled at my feet under the table. The lady noticed my bags and smiled the sweetest smile. We said "hello" and that was that. She just seemed like someone who could tell you some pretty awesome stories.
Shortly after we returned from our trip, I posted a recipe for Quiche, which you can see HERE. This time around, I added more mushrooms and spinach. This made all the difference, and I definitely prefer this dish as listed below. It's packed with yummy ingredients, and the Gruyere cheese is simply decadent.
After one bite of this, you'll be in love!
Bon Appetit!***
Ingredients:1 pie crust, rolled out and fitted into a 9″ pie pan
3 eggs, beaten
1 1/2 cups milk
1 Tbsp oil
1 medium onion, minced
8 oz mushrooms, sliced
1 bag (6 oz) baby spinach
6 strips bacon, cooked and crumbled
1 1/2 cups Gruyere cheese, shredded
1 tbsp flour
Salt & Pepper, to taste
Directions:
Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.
Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute the mushrooms and onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is a lot of extra moisture in the pan, drain the vegetable mixture.
In a large bowl, stir together the eggs, milk, onion, bacon, spinach, mushrooms, and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.
***A few weeks ago, Brad and I got the chance to get away for a quick weekend trip to Helen, GA. We kept hearing about this unique little town modeled after an Alpine village, and we were curious about what the German town had to offer. I was especially curious about how much it would remind me of our actual trip to Germany.
I have to say that I wasn't disappointed. We had a fabulous time meandering around the village, eating German food, hiking the local trails, and even got dressed up in traditional German clothing!
Fortunately, we had the pleasure of dining at the Nacoochee Grill while we were there. It was honestly one of the best restaurant meals that I've had in a very long time. It offered the very best in fine gourmet dining, but at a surprisingly affordable price. For an appetizer, we began our meal with perfectly prepared eggrolls filled with marinated steak. They came arranged in a pretty row on a white platter....I wish I had taken photos! For my entree, I had the marinated, grilled shrimp with mango salsa, which was heaven on a plate! Brad ordered the Shrimp & Grits, which turned out to be simply incredible!
The Shrimp & Grits were made using White-Speckled Stone Ground White Grits, which were made nearby at the Nora Mill Granary. I was able to get my hands on a bag of these fine grits at a store in town (you can buy them on their website!), along with a bag of their "Grandma's Biscuit & Pancake Mix." These two purchases were among my favorite souvenirs!
Wow...These grits are truly something special. Now, some of you may be thinking, "What in the heck are GRITS?!?" My fellow Southerners know just what I'm talking about. ;-) Here's a LINK for those of you that haven't heard of this famous Southern delicacy!
As soon as I had the chance, I made Shrimp & Grits once we got back home. This recipe from Paula Deen was so good, that I've made it twice already!
Bon Appetit!
Shrimp and Grits Recipe Source: Paula Deen
Ingredients
1 cup stone-ground grits
Salt and pepper
1/4 cup butter
2 cups shredded sharp Cheddar cheese
1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
6 slices bacon, chopped into tiny pieces
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large garlic clove, minced
Directions
1. To make the shrimp and grits recipe, bring 4 cups water to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.
2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.
3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.
Note: If you are serving this as an appetizer, spoon 1/4 cup grits onto a bread or salad plate. Top with 1/4 cup of the shrimp mixture. Garnish with a sprinkling of crisp bacon bits and serve immediately.
***Brad and my Uncle Hal have created a monster...an ice cream monster! Brad surprised me with a Cuisinart ice cream maker as part of my Valentine's present this year. I was so excited, because I've been wanting one for a while. My Uncle Hal found this particular ice cream maker while we were shopping during their recent visit.
Get this...it makes ice cream, frozen yogurt and sorbet...all just by flipping a switch. There's no hand-churning, rock salt or bags of ice required. This machine makes it so easy, which probably isn't very good for our waistlines! Thank goodness we've both been working our butts off (literally, I guess! haha) on the treadmill. A little ice cream is a good reward for such hard work, right?? That's what I keep telling myself, anyway. :-)
When I asked Brad what flavor he wanted me to try first, his answer was a resounding Mint Chocolate Chip! See, that's always been one of his favorites, if not his #1 favorite. I found a great recipe at allrecipes.com, which I decided to give a shot. There are a lot of recipes out there that call for real, fresh peppermint leaves. Because fresh peppermint is in short supply around here, I had to stick with a recipe that included peppermint extract. I did use dark Ghiradelli chocolate, which was fabulous...we love the hint of dark chocolate. The results were nothing short of mind-blowingly, decadently delicious. In fact, I just finished off a few scoops about an hour ago.
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
***For me, there aren't many flavors more decadent and yummy than coconut. At the same time, it can transport you to a sunny beach in the south pacific or bring back memories of your grandmother's coconut macaroons. Wherever you are, one thing is certain - this Coconut Biscotti could be said to have magical coconutty powers.
We celebrated my wonderful hubby's birthday just a few days ago, and he requested a Dark Chocolate-Coffee Cake for his big day. I had just the cake in mind - There's a chocolate cake recipe that I've used countless times, making a few changes here and there until it's just right. You can see the recipe HERE. For Brad's cake, I used Hershey's Special Dark Cocoa, and can I just say - WOW! Everyone really loved this cake. It was delish!
Earlier in the day, I surprised Brad with his own little personal heart-shaped birthday cake, which I made with the extra cake batter.
Here's a quick pic I was able to get of the inside of the cake, before it was devoured. ;-)
Now, I wanted to think of something special to make that would go along with Brad's cake. After some debate and brain-storming, I had a plan...Biscotti! For one thing, biscotti and coffee go together like rock and roll, salt and pepper, shake and bake...well, you get my point. Because the cake had coconut flavoring baked into it, I knew that Coconut Biscotti just might be the perfect thing! In the end, it paired beautifully with the coffee and coconut flavors of the cake. Picture this - A decadent slice of dark chocolate coconutty cake, a heaping spoon-full of creamy vanilla ice cream over the top, and a steaming cup of coffee and coconut biscotti on the side. This folks, was the yummy dessert that we enjoyed on Brad's birthday. Perfection!
Make this Coconut Biscotti soon...You'll be convinced of it's magical powers in no time! Like all biscotti, it's best dipped into a hot cup of your favorite coffee, which makes it just the right consistency. You could also dip half of each biscotti into melted chocolate. In fact, that was my original plan, but Brad loved it just the way it was.
Bon Appetit!!***
Coconut Biscotti
Source: Adapted fromCooking Light magazine, April 2005
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
⅛ teaspoon grated whole nutmeg
¾ cup sugar
1 teaspoon vanilla extract
1 tsp coconut extract
2 large eggs
1 cup flaked sweetened coconut
1 ½ cups all-purpose flour
Directions: Preheat oven to 300°.
Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 4 ingredients (through nutmeg) in a small bowl and whisk to combine. Place sugar, vanilla, coconut extract and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and flaked coconut, stirring to combine (dough will be very sticky). Turn the dough out onto a heavily floured surface and knead lightly 7 or 8 times. Shape the dough into a 15 x 3-inch log and place on a baking sheet lined with parchment paper or silicone liner. Pat the log to 1-inch thickness and bake at 300° for 40 minutes or until golden brown. Cool for 5 minutes on a wire rack.
Move roll to a cutting board and cut diagonally into 20 (1/2-inch-thick) slices. Return the slices to the baking sheet, standing them upright (not on either side as this allows both sides to be baked at the same time and does not require turning half way through baking). Return the baking sheet to the oven and bake 20 minutes - note that the cookies will be slightly soft in center but will harden as they cool. Remove the cookies from the baking sheet and cool completely on wire rack.
***If you haven't heard about a wonderful chef named, Thomas Keller, then you are missing out. He is quite the chef and is classically trained in French cuisine. Chef Keller has several famous and very successful restaurants, three of which include The French Laundry, Bouchon and Ad Hoc.
Now, if I am ever out in Yountville, CA, I definitely want to visit Ad Hoc. It has such a unique concept, that I think is awesome. The concept is best described on the official website: "The idea for Ad Hoc was simple - 5 days a week we'd offer a 4 course family style menu that changed each day, accompanied by a small, accessible wine list in a casual setting reminiscent of home."
Sounds neat, doesn't it? Last Christmas, Brad gave me a copy of Thomas Keller's Ad Hoc at Home cookbook. This book quickly became one of my favorites....a staple in my kitchen! You can see my collection of other recipes from the Ad Hoc cookbook right HERE on my blog.
A friend of ours that is currently in culinary school gave us some fresh sea scallops. They were large and beautiful...and I had just the recipe! I've had my eye on Chef Keller's recipe for Caramelized Sea Scallops since I got the cookbook. It's a simple recipe, with an outstanding result. These scallops came out beautifully...Perfectly cooked, moist, and very flavorful!
His suggestion of using a stainless steel pan instead of a non-stick pan is essential!! You'll get a much pretty caramelization that way.
Bon Appetit!!***
Caramelized Sea Scallops
Source: Thomas Keller's Ad Hoc at Home Cookbook
www.adhocrestaurant.com
Ingredients:
2 cups kosher salt, plus more to taste
2 cups hot water
8 cups cold water
12 large sea scallops (about 1 3/4 pounds), preferably dry-packed, tough side muscle removed from each one
About 2 tablespoons (1 ounce) Clarified Butter
1/2 lemon (optional)
Directions:
Line a small baking sheet with paper towels. Combine the 2 cups salt with the hot water in a large bowl, stirring to dissolve the salt. Add the cold water.
Add the scallops to the brine and let stand for 10 minutes (no longer, or the scallops may become too salty). Drain the scallops, rinse under cold water, and arrange in a single layer on the paper towels.
Heat the clarified butter in a large stainless steel frying pan over medium-high heat until it ripples and begins to smoke. (Although you may be tempted to use a nonstick pan, a stainless steel pan will produce a more beautiful caramelized exterior.) Sprinkle the scallops lightly with salt and add them to the pan, without crowding. (If necessary, cook the scallops in two pans or in 2 batches; if they touch, they will steam rather than caramelize.) Cook, without moving the scallops, until the bottoms are a rich golden brown, 3 to 3 1/2 minutes. Turn the scallops and caramelize the second side.
Transfer the scallops to a serving platter and serve with a squeeze of lemon juice on top, if desired.
***Have you ever had one of those days where you knew exactly what you were going to make for dinner that night, and you couldn't wait to get into the kitchen? Well, that was me today. This lasagna has been in my head all day long. One of my little sisters, Maranne, asked me for a good lasagna recipe recently. I thought about THIS RECIPE for "Lasagna of Emilia-Romagna" that I posted back in March of last year. It was a Daring Bakers recipe, which called for made-from-scratch pasta! Needless to say, it's not the easiest lasagna recipe out there, although it was amazing.
After a little searching, I came across this recipe by Giada de Laurentiis. It sounded delicious, and I adore homemade bechamel sauce. My little sister has been on a baking/cooking phase lately, and I'm loving it! She's constantly texting me photos of her latest successes in the kitchen. I'm so proud of her....She's making some major progress in the kitchen, and her repertoire of homemade goodies is growing by leaps and bounds. You might even say she's taking after her older sister. ;-)
Now, I just need to convince her to start a food blog. After all, she's finally realized the powers of a KitchenAid Stand Mixer, which she wants for Christmas...That's one of the signs of a true foodie/baker, don't ya think?
When Maranne made this lasagna a few weeks ago, she got RAVE reviews. My dad even declared that it was some of the BEST lasagna he'd ever had. So, I was naturally excited about making it too. The results were just as fabulous as I had dreamed about all day! While this recipe isn't complicated, it takes a little bit of time to put everything together. Once it's in the oven, it only needs 30 minutes to bake up into a bubbly, cheesy, decadently delicious dish of lasagna. The flavors are incredible, and the spinach adds the perfect layer which isn't too heavy. Pair this with a fresh side salad and Italian bread, and you're in business!
Make this soon...I KNOW you'll love this recipe!***
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
***What inspires you? Maybe it's a perfect, sun-filled day on the beach with the sand between your toes. Or, maybe it's your faith, time spent with your family or your friends. All of these wonderful things inspire me, along with one other obvious choice - food. Food brings families together after a long day at the office. A bowl of my GrannyRene's Chicken & Dumplings recipe has the power to put a smile on my face and bring tears to my eyes all at the same time. That was always her specialty.
Not only is food vital to our existence, but it can be a source of creativity and fun. To me, an empty plate is my blank canvas. It's hard to beat the feeling you get when you put a smile on someone's face with a delicious meal.
Every once in a while, something will inspire me to think up a new and original recipe. If you're a fan of the TV show The Next Food Network Star, you know that all of the contestants have a specific "point-of-view" (aka P.O.V.) for their cooking. Their P.O.V. is what describes their food...Some examples might be: cooking family style, meals on a budget, healthy latin food, gluten-free meals, etc. In other words, what will the winner's TV show be all about? Just for fun, I started wondering what my P.O.V. would be. The answer came to me several months ago, and I've had fun thinking up recipes since then.
My concept would be the perfect reflection of my cooking: It would be a fusion of classic Southern dishes and French cuisine....recipes that combine the two cultures to create new and exciting foods (You know, think about a southern belle's take on french food!)....Let's call it Southern-French fusion. This recipe for "French Crepes with Pecan-Crusted Chicken & Sauteed Peaches" certainly falls under that category. This dish is my interpretation of the popular southern combination of "Fried Chicken & Waffles." It could also be a different spin on "Chicken Georgia", which combines chicken with pecans and fresh peaches.
This dish came out even better than I had imagined. The flavors were fresh, yet hearty at the same time. The sweetness of the crepe paired perfectly with the savoriness of the pecan-crusted chicken. The sauteed peaches added a delightful freshness and balance to the overall dish, and the baby spinach added a pop of color and crunch. Each bite was filled with great textures and flavors...This is one I'm both excited and proud of.
Brad and I both fell in love with this recipe. Brad described it as "exceptional," and said that it was worthy of any 5-star restaurant. Now, he may be a littled biased, but you know that made me smile! I think that this dish will also put a smile on your face!
Bon Appetit!***
French Crepes with Pecan-Crusted Chicken & Sauteed Peaches: Ingredients: 2 egg whites 1/2 cup finely chopped pecans 1/2 cup panko bread crumbs 1 tsp. dried parsley 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 2 boneless skinless chicken breasts, pounded to 1/4-inch thickness 1 small bag baby spinach Sauteed peaches, recipe below Crepes, recipe below
Directions: Preheat oven to 375 degrees F.
In a shallow bowl, lightly beat the egg whites.
In a separate shallow bowl, combine the pecans, bread crumbs, parsley, salt and pepper. Dip each chicken breast in egg white, until completely coated. Dredge in pecan mixture, making sure that each chicken breast is completely coated.
In a large nonstick skillet, heat 2 tbsp. butter over medium-high heat. Add both chicken breasts, and cook for 3 to 4 minutes per side, or until golden brown. Place on a foil-lined baking sheet. Bake for 20-25 minutes, or until chicken is thoroughly cooked through.
Let chicken stand for 10 minutes. Cut chicken into 1/4-inch thick slices.
***While the chicken is baking in the oven, go ahead and start making the peaches and crepes.
For the Sauteed Peaches: Ingredients: 4 peaches, peeled and cut into small wedges 1/4 cup light brown sugar 4 tbsp butter or margarine Juice of two large lemons
Directions: In a small saucepan, melt the butter over low-medium heat. Add the brown sugar and lemon juice; stir well. Next, add the peach slices. Stir until the peaches are completely coated with the sugar mixture. Continue to simmer over low heat until the sauce begins to thicken and the peaches are perfectly tender, stirring often.
***Once the peaches are simmering over low heat, move on to the crepes. Keep a close eye on the peaches, being careful not to let them over-cook. For the Crepes: ***This recipe makes about 9 crepes, so you will probably have a few extras. I used my extra crepes to make dessert - Nutella & Banana Crepes! You can fill them with just about any of your favorite flavors...get creative! Ingredients: 1 cup all-purpose flour 1 teaspoon white sugar 1/4 teaspoon salt 3 eggs 2 cups milk 2 tablespoons butter, melted
Directions: In the bowl of a stand mixer with whisk attachment, beat eggs and milk together until combined. Turn off mixer and add flour, sugar and salt all at once. Beat until smooth; stir in melted butter.
Heat a 10" skillet over medium heat. Once it is hot, spray thoroughly with Pam cooking spray. Using a soup ladle, pour the batter into the skillet, using approximately 1/4 to 1/3 cup of batter for each crepe. Tip and rotate the skillet to spread batter as thinly as possible. Brown on both sides and transfer to a plate. ***You'll know when it's time to flip each crepe, when tiny bubbles start appearing on the top of the batter...just like when making pancakes! The top of the crepe will begin to appear dry. Once this happens, you know it's time to flip! Also, if you try to flip the crepe too early, it will break and/or fall apart. Be patient...it may take a few practice crepes before you get the hang of it. Don't give up...You'll be a crepe flipping master before you know it!
To assemble: Transfer the crepe to a plate and place about 4-6 large baby spinach leaves on one half of the crepe. Top with the chicken and sauteed peaches. Fold the other half of the crepe onto the chicken filling. Place a few slices of the peaches on the top of the folded crepe and finish it off with a drizzle of the peach sauce from the pan.
***Sure...fancy, gourmet sandwiches might be tasty, but it's still hard to beat a yummy peanut butter & jelly sandwich. There's just something about them that takes me back to my childhood and puts a smile on my face. I still love them!
So, when I saw this recipe in Ina's cookbook, Barefoot Contessa at Home, I was thrilled. I knew that I HAD to make them...like, yesterday! I couldn't wait.
The results were just what I expected from an Ina recipe...Scrumptious! Ina has definitely done it again with these bars. Of course, the flavor combo is pretty unbeatable. They'd be perfect to make for a party...Everyone is sure to ask you for the recipe!
The only change that I made was a decrease in the butter. Instead of 2 full sticks, I only added about 1 1/4 to 1 1/2 sticks. I'm sure my hips will thank me later. ;-)
Bon Appetit!***
Peanut Butter and Jelly Bars
Source: Barefoot Contessa at Home, by Ina Garten
Ingredients:
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups (18 ounces) raspberry jam or other jam 2/3 cups salted peanuts, coarsely chopped
Directions:
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
***I have a question for you to ponder...Is it possible for a dessert to be so mind-numbingly delicious that it should be illegal? That folks, was the question running through my mind yesterday when I made this cake. Coconut and chocolate are my two favorite flavors in this entire world. Chocolate, well, there shouldn't have to be much of an explanation for that one. And coconut...there's just something wonderful about this flavor that transports me to the beach on a hot sunny day. When added together, they are a match in culinary heaven!
We celebrated my wonderful Mom-in-law's birthday yesterday. Each year, I look forward to what her "cake order" will be. See, each year family members place their specific "cake order" with me for their birthday...It can be anything they want! My Mom-in-law comes up with a fantastic cake challenge each year, and I was excited to hear what she had dreamed up. You might remember THIS FABULOUS MOUNDS BAR CAKE from last year. I think she may love chocolate and coconut just as much as I do!
This year, she challenged me with a chocolate cake that had a coconut-cream cheese icing. Game on! This is the concoction that I came up with. I whipped up a perfectly moist chocolate cake and flavored the batter with coconut extract. After one whiff of the batter as it was mixing, I knew that I had struck chocolatey gold! The cream cheese icing was equally decadent, with shredded coconut mixed right into the icing, and topped off with toasted coconut to add depth of flavor and texture. I even added a little toasted coconut in between the two layers for a little surprise.
This folks, may very well be my new favorite cake. The flavors are P.E.R.F.E.C.T. for the upcoming summer months. If a friend or loved one has a birhday coming up, surprise them with this cake! Better yet, make this cake for them "just because." You'll be their new favorite person! ;-)
Dreamy Coconut-Chocolate Cake
Ingredients:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa (I prefer Ghirardelli)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons coconut extract
1 cup boiling water
Directions:
Heat oven to 350°F. Grease and flour two 9-inch round cake pans.
In the bowl of a stand mixer, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt. In a different bowl, whisk together the eggs, milk, oil and coconut extract; Slowly add the wet ingredients to the dry ingredients and beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water...the batter will be very thin!
Pour batter into the prepared pans.
Bake for 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely and add icing...along with the toasted coconut on the top of each layer.
1 (8 ounce) package cream cheese, softened 1/2 cup unsalted butter, softened 4 cups confectioners' sugar 2 tablespoons heavy cream 1/2 teaspoon salt 1/2 teaspoon coconut flavoring 1 teaspoon vanilla extract 1/2 cup sweetened shredded coconut 1 cup sweetened shredded coconut, toasted (see note below)
Directions: 1.Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.
***To properly toast the shredded coconut, simply spread the coconut in a single layer on a baking sheet. Bake for about 5 - 10 minutes at 350 degrees F. Keep a close eye on the coconut while it's in the oven, because it tends to brown quickly! You may need to stir the coconut around on the baking sheet a few times, in order to avoid over-browning. The pieces of coconut near the outer edges will probably brown the quickest.***
