Chocolate Minty Cookies

Posted March 14, 2009 by elleskitchen
Categories: Cookies, Desserts, Snacks, Sweet

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makes approx 60 cookies

1 cup butter (2 sticks), softened
1 3/4 cups sugar
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1 tsp salt
1/2 cup milk
2 (28 piece) boxes Andes Mints, coarsely chopped

Heat oven to 375.
Beat the butter, sugar, eggs and vanilla in mixing bowl until fluffy.
Combine the flour, cocoa, soda and salt, then add alternately with the milk–blend well.
Stir in the mints.
Drop by teaspoons on parchment covered baking sheets.
Bake 8-10 minutes–don’t over bake!
Cool for a minute on the sheets and remove to cooling racks.

Bananas Foster Cupcakes

Posted March 13, 2009 by elleskitchen
Categories: Cupcakes, Desserts, Snacks, Sweet

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makes about 17 cupcakes

1/2 cup packed brown sugar
1/2 cup sugar
1 recipe for Bananas Foster, bananas mashed, sauce set aside
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup brown rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk


1. Preheat oven to 350 degrees.
2. Beat together butter and both sugars until light and fluffy.
3. Beat in bananas, then eggs, one at a time and beat well after each addition.
4. Add vanilla.
5. Sift together flour, baking powder, soda and salt and add alternately with buttermilk to mixture.
6. Beat just until blended.
7. Divide batter evenly among muffin cups.
8. Bake for 20 to 22 minutes or until tester comes out clean.
9. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

Bananas Foster
recipe adapted from Alton Brown

4 tablespoons unsalted butter
1/2 cup dark brown sugar
1/2 teaspoon ground allspice
1 teaspoon freshly ground nutmeg
2 tbsp water
4 under ripe bananas, sliced in half lengthwise
1/2 cup light rum

Melt butter in a 10-inch heavy skillet over low heat.
Add brown sugar, allspice and nutmeg and stir
until sugar dissolves.
Add water and bring sauce to simmer.
Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
Remove bananas from pan to a serving dish.
Bring sauce to a simmer and carefully add the rum.
If the sauce is very hot, the alcohol will flame on its own.
If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes.
If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Immediately spoon the sauce over bananas and serve. Or smash up to make cupcakes!

Bananas Foster Buttercream
adapted from Gale Gand

The added salt in this really adds a nice touch and cuts the sweetness.

3 cups confectioners’ sugar
1/2 tsp salt
1 cup butter
1 teaspoon vanilla extract
sauce from Bananas Foster


In a standing mixer fitted with a whisk, mix together sugar and butter.
Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and sauce and continue to beat on medium speed for 1 minute more.
Make your Bananas Foster, bake your cupcakes, make the frosting, toast some coconut, and you’re all set! These are really delicious. If you don’t want to use the rice flour, go ahead and use whatever you prefer. The cupcakes themselves aren’t sweet at all, so the big old heaping pile of icing is very nice, not to mention the toasted coconut!

Vermont Mac and Cheese

Posted March 13, 2009 by elleskitchen
Categories: Lunch/Sandwiches, Main Dishes, Pasta

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16 ounces elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/4 cups milk
1/4 cup white wine
1/2 lb cheese, Velveeta cut into cubes
1/2 lb Vermont Cheddar
panko breadcrumbs

Preheat oven to 350 degrees.
In a pan, melt the butter along with the salt, pepper and flour and stir until smooth.
Remove from heat add milk and wine, then return to heat and bring to a boil.
Boil 1 minute while whisking.
Remove from the heat and add both cheeses, and stir until melted.
Pour over elbows, mix well, and pour into very lightly greased baking dish.
Sprinkle with panko and bake at 350 degrees for 30-40 minutes.

Chicken St. Rémy

Posted March 13, 2009 by elleskitchen
Categories: Main Dishes, Poultry

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2 boneless chicken breasts, filleted (about 1 1/2 lbs total)
salt
pepper
dried Herbes de Provence, for sprinkling over the chicken
2 good sized shallots, finely diced
4 cloves of garlic, chopped
1/4-1/2 cup red wine, for deglazing pan
1 cup chicken broth
14 oz can diced tomatoes, undrained
1/2 tsp dried Herbes de Provence
1/2 tsp dried basil
salt and pepper, to taste

Sprinkle both sides of filleted chicken breasts with salt and pepper, and Herbes de Provence. How much? Not too much, but don’t be stingy, either.
Heat a pan over medium high heat, and add a couple tablespoons of olive oil.
Sauté each piece of chicken for 2-4 minutes per side, depending on thickness. You’re not cooking them fully now, just getting some nice color on them.
Remove to a plate.
Add shallots and garlic to the pan, deglaze with the wine, and saute for about 5 minutes.
Add broth, tomatoes, the 1/2 tsp Herbes de Provence and basil.
Bring to a boil, add the chicken and any accumulated juices back to the pan.
Cover and simmer for 10 minutes, or until the chicken is done.
Serve chicken with tomatoes and sauce.

Cherry Vanilla Yogurt Pound Cake

Posted March 13, 2009 by elleskitchen
Categories: Breakfast, Desserts, Quick Breads, Snacks, Sweet

Tags: , , , ,

 

Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • scant 1 cup sugar
  • 4 eggs
  • 1 (6 ounces) carton low fat vanilla yogurt
  • 1 tsp almond extract
  • 1 ½ cup fresh or frozen roughly chopped cherries
Directions

Heat oven to 325°.
In a medium bowl, stir together the flour, the baking powder and salt, set
aside.
In a large mixing bowl at medium speed, beat together the butter and the sugar
until it’s light and fluffy.
Beat in the eggs,the yogurt and extract until well blended.
Reduce mixer speed to low.
Add the flour mixture, ½ cup at a time, beating just until blended.
Fold in the cherries.
Spread evenly in a greased and floured 9×5 x 3-inch loaf pan.
Bake for about 70 minutes,until cake tester inserted near center comes out clean.
Cool on wire rack for 10 minutes.
Remove from pan and cool completely.

Teriyaki Chicken Wings

Posted March 13, 2009 by elleskitchen
Categories: Appetizers, Savory, Snacks

Tags: , ,

 

This recipe is one that my mom made forever. It’s amazingly simple, and you can change it up if you like. A touch of sesame oil would be good, or you can use fresh garlic and ginger instead of powdered. Also, feel free to add some heat to these, if you like.

3 lbs chicken wings
3/4 cup soy sauce
3/4 cup brown sugar
1/4 cup oil
1/2 tsp powdered ginger
1/2 tsp garlic powder

1 Mix all ingredients.
2 Add wings and marinate at least 8 hours.
3 Bake at 350 degrees for 1 hour.
4 Remove to a cooling rack after cooking.

Caprese Chicken

Posted March 13, 2009 by elleskitchen
Categories: Main Dishes, Poultry

Tags: , , , ,

Here’s the recipe, and like I said–there are no exact measurements. Use as much breadcrumbs and parmesan cheese as you need to coat your chicken. Same with tomatoes, pesto and cheese–use your own judgment.


boneless chicken breasts, filleted
kosher salt & fresh cracked pepper
garlic powder
onion powder
a couple of beaten eggs
breadcrumbs
grated parm (some to mix with breadcrumbs, some to sprinkle on chicken)
pesto
sliced tomatoes (or drained canned, diced tomatoes if that’s what you’ve got)
shredded mozzarella

Heat oven to 375.
Fillet the chicken breasts if you haven’t already. They cook faster, and stay juicier. Trust me on this.
Sprinkle them generously with the salt, pepper, onion and garlic powders.
In a plate, mix some grated parm in with the breadcrumbs.
Dip the chicken in beaten egg, then in breadcrumbs.
Heat an oven safe skillet over medium-med. high heat, then add some oil to the pan-about 2-3 tbsp.
When the oil is hot, add the chicken.
Brown 3-4 minutes per side, depending on thickness.
Remove pan from heat, and then slather the tops of each breast (the chicken ones, not yours, lol)
with some pesto–as much as you like.
Top each one with sliced tomato, then sprinkle each with parmesan cheese and shredded mozzarella.
Place the skillet in the oven and bake for about 3-4 minutes, then if you want some color on your cheese, turn the broiler on-broil for 2-3 minutes. Watch it carefully, though!