Tuesday, September 29, 2015

Chocolate Peanut Butter Mini Pies

The picture does not capture how awesome these little morsels of goodness they are.  I only ate 1/2 at a time, but they were worth every calorie.
You can find the recipe Here

Printable Version
Graham Cracker Toffee Crust
5 whole graham crackers
3 tablespoons melted unsalted butter
1 tablespoon brown sugar
2 tablespoons toffee bits
Peanut Butter Pie Filling
1 cup heavy cream
6 ounces cream cheese, room temperature
1 cup smooth peanut butter
1 cup confectioners' sugar
1/2 cup toffee bits
2 teaspoons pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Chocolate Ganache
1/4 cup chopped salted peanuts
1 1/2 tablespoons smooth peanut butter
mini chocolate chips
1.  Preheat oven to 350 degrees. Line a 12 count muffin tin with muffin/cupcake liners.
2.  Add graham cracker crust ingredients to food processor and blend to a fine crumble. Divide Crust mixture between the 12 liners (about a heaping tablespoon each) and press into the bottom of the liners. Bake for 5-7 minutes or until lightly golden. Set aside.
3.  Add heavy cream to a large mixing bowl and beat with mixer on high until firm peaks form. Set aside.
4. To a separate mixing bowl (or remove heavy cream), using the same beaters, beat peanut butter and cream cheese until smooth. Add the confectioners' sugar, toffee bits, vanilla, cinnamon and salt. Beat until smooth (it will be thick). Gently fold the whipped heavy cream into the peanut butter/cream cheese mixture with a spatula until completely blended.
5. Spoon peanut butter pie filling into muffin tins (they will fill to the top). Freeze for at least one hour.
6. Meanwhile, prepare chocolate ganache by adding chocolate and heavy cream to a medium microwave-safe bowl. Microwave for one min. Stir, and then microwave at 30- second intervals, stirring in between, until the chocolate is melted. Stir chocolate until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools.). Spoon the chocolate ganache over the peanut butter cups and spread with the back of the spoon (it's okay if some spreads over the edges).
7. To garnish, melt peanut butter and drizzle over mini pies (I add my peanut butter to a ziploc bag and snip the corner), sprinkle with salted peanuts and mini chocolate chips. Freeze for at least 4 hours. Can be may up to 7 days in advance.
8. When ready to serve, serve immediately, as the mini pies soften quickly.

Monday, September 14, 2015

Chicken and White BBQ Potatoes

This is a recipe from Cooking Light. You can find it Here
I made this ahead and put it in the refrigerator. On a night I didn't want to cook, I just heated it in the microwave for a few seconds and put it over baked potatoes. 

(6-ounce) Yukon gold or baking potatoes
Cooking spray
2/3 cup canola mayonnaise
3 tablespoons white vinegar
1 tablespoon Dijon mustard
2 teaspoons freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon salt
garlic cloves, minced
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3 tablespoons sweet pickle relish
1/4 cup sliced green onions


Hands-on: 20 Minutes
Total: 1 Hours
1. Preheat oven to 450°.
2. Pierce potatoes with a fork, and coat lightly with cooking spray. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven, and cool slightly. Cut a lengthwise slit in each potato that goes to, but not through, the other side, and squeeze the ends to loosen potato flesh.
3. Combine mayonnaise and next 6 ingredients (through garlic) in a medium bowl. Stir in chicken and relish. Divide the chicken mixture evenly among potatoes. Top each potato with 1 tablespoon onions.

Friday, September 11, 2015

Brown Sugar/ Dijon Pork Tenderloin

Jud says, put this on the regular rotation.  It was amazing, and so easy.  I forgot to put parchment paper under the pork when I cooked it, so it will soak overnight. But so worth it.  I found this recipe on Pinterest. You can find it Here

1 1/2 pork tenderloin
1 tablespoon olive oil
2 tablespoons Dijon Mustard
1/4 cup brown sugar
salt and pepper, to season
Brown Sugar Dijon Dipping Sauce
2 tablespoons Dijon Mustard
1-2 teaspoons brown sugar
1. Preheat oven to 400 degrees F. Season the pork tenderloin with salt and pepper on both sides.
2. Heat olive oil in a skillet over medium heat. Add pork tenderloin and brown, about 4 minutes per side. Remove from heat.
3. Place pork tenderloin in an oven proof pan lined with aluminum foil or parchment paper. Brush the entire pork tenderloin the Dijon Mustard. Then sprinkle the pork tenderloin with brown sugar all over and press gently with your fingers to make it stick.
4. Bake, uncovered for 30 - 40 minutes, or until pork is cooked through. Remove from oven and let rest for 10 minutes before slicing.
5. Slice and serve with a Brown Sugar/Dijon dipping sauce if desired. ( And you do desire, trust me). I did not measure, but the recipe says mix together 2 tablespoons Dijon Mustard and 2 teaspoons brown sugar.

Thursday, September 3, 2015

Salami, Bacon and Spinach Hash

We have started eating two meals a day with a snack about 3:00 p.m.  This could be served for breakfast or lunch.  We both loved it. I cut the recipe in 1/2 except for the eggs and it was still too much for two people.  I served some left-over biscuits with it. This will definitely be added to our regular rotation. This recipe comes from Giada De Laurentiis

Printable Version

8 ounces apple-smoked bacon (5 to 6 slices), cut into 1/2 inch pieces
2 medium russet potatoes (about 1 1/2 pounds), peeled and chopped into 1-inch cubes
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil (I didn't use this)
1 medium onion, chopped
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces ( ( used a green bell pepper)
3 cups baby spinach leaves
5 oz. dry salami, peeled and cut into 1/2 -inch cubes
1/2 teaspoon ground nutmeg
zest of 1/2 medium orange
4 large eggs, at room temperature
Cook the bacon over medium-high heat in a 12-inch nonstick skillet, stirring occasionally, until crisp, 10-12 minutes. Remove the bacon using a slotted spoon and drain on a paper towel.
Add the potatoes, 1 teaspoon salt and 1/4 teaspoon pepper to the pan juices. Cook, stirring frequently, until brown and crisp, about 25 minutes. Remove the potatoes using a slotted spoon and drain on  paper towels.
Add olive oil, if desired, onions, bell pepper, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the spinach, salami, nutmeg, orange zest, and remaining 1/4 teaspoon salt and pepper. Cook until the spinach is wilted, about 4 minutes. Stir in the bacon and potatoes.
Make 4 indentations in the hash and break an egg into each. Cook until the eggs are cooked through, 5-6 minutes.  The last couple of minutes, I covered the skillet to allow the egg to cook through.


We really enjoy eating hummus in the afternoon for a snack.  We have gone to eating two meals a day with a snack around 3:00 p.m. This is one of the hummus recipes that I make. I read recently that if you want a smoother hummus, you peel the garbanzo beans. I have started doing this even though it is a little more trouble.

In a blender or food processor add the garbanzo beans that have been rinsed and peeled. This is where you can get creative.  Sometimes I add 1 roasted red pepper. This particular recipe has 3 roasted garlic cloves and 3 sun dried tomatoes in oil.  Pulse until well incorporated then add olive oil until you get the consistency you are looking for.  I blended a few sun dried tomatoes in a coffee grinder that I use for spices to put on the top.  Just before serving, you can add a little extra olive oil.

Shrimp Gumbo

 This is my mom's shrimp gumbo recipe. It is really very simple ingredients.  I was surprised how little was in it the first time I made it.  

1/4 cup oil
1/4 cup flour
1/2 onion
1 can (16oz..) tomatoes
1 package frozen okra or fresh
2 cups water
In a dutch oven lightly brown the oil and flour.  You want it to be a little darker in color to honey.  When it is the color you want, take it off the stove and add onion. Stir to combine and soften the onions. Then add tomatoes, okra, and water.  Simmer 30 minutes to let thicken. Season with salt and pepper to taste.  Add peeled and deveined shrimp. Simmer 30 minutes longer.  To serve, put a couple tablespoons of cooked rice in the bottom of the bowl.  Add gumbo and enjoy.