Tag Archives: picture recipe

Apple Crisp Cookies

I really wanted to bake something today but didn’t quite know what.  So, after raiding the cupboards I came up with these little yummies.

My husband said they taste like the best part of an apple crisp — the crunchy buttery sweet topping.  I think it fits well.

apple-crisp-cookie

Apple Crisp Cookies

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

1/4 cup molasses

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 1/2 cups flour

4 packets Apple Cinnamon instant oatmeal
Directions:

Preheat oven to 350F.  Cream butter and sugar together.  Add egg and molasses and mix until well combined.  Add remaining dry ingredients and mix.

Form dough into roughly 1″ balls and bake 7-8 minutes.

Cooking Poor #2 — Indoor “BBQ” Whole Chicken

Whole chickens are a great option for cooking on a budget.   I got mine on sale this week for a little over five bucks, and even at regular price it is a much better value than buying pre-cut pieces.  Plus, since I’m only cooking for my husband and I, there are lots of yummy leftovers which can be used later for soups, casseroles, pizza, or (what usually happens) midnight snacks.

We usually love to grill on the weekends, even in the winter months, although today I was a bit wary.  Grilling whole chickens certainly can (and should) be done, but it requires close monitoring to ensure that all parts cook evenly without drying out.  However, I wanted lots of crispy, sticky, caramelized skin.

This recipe achieved a nice, evenly cooked, moist chicken with a smoky-sweet crust.  Success!

Ingredients:

1 whole roaster chicken

1/4 cup sesame oil

1/2 cup soy sauce

1/2 cup dark molasses

1 tblsp  mild fish sauce (optional)

2 tsp turmeric

1 tblsp ground ginger

2 tsp ground mustard

1 tsp dried chili flakes

2 tsp sesame seeds

1 tsp ground cardamom

1 tsp cayenne pepper

salt and ground black pepper to taste

Directions:

Remove giblet package from chicken, if included.  Turn chicken breast side down and cut down either side of the back bone to remove.

Whisk together remaining ingredients and pour into a 1-gallon plastic bag.  Place chicken in bag and marinate for 1 hour, turning to coat every 15 minutes.

Heat oven to 425F.  Cover a 1/2 sheet pan with aluminum foil and place a baking or broiling rack on top.  Spray with non-stick cooking spray. Remove chicken from bag and lay flat on baking rack.  Place remaining marinade in a small sauce pan.

cooking-poor-2-chicken-before

Roast at 425 for 10-15 minutes, then reduce heat to 375 and cover with foil.  Continue to bake for 45 minutes to 1 hour or until chicken reaches 160F.

Bring reserved marinade to a boil, then remove from heat. Baste chicken with marinade before serving.

The resulting crispy, sticky, caramelized skin:

cooking-poor-2-chicken-done

Dinner, under 10 bucks total:

cooking-poor-2-chicken-final

Cooking Poor #1 — Tuna Burgers

Screw cooking light.  The economy sucks, so here’s to making a tasty dinner on the cheap.

Oh, and this one is kind of light, too.  Bonus!

This recipe is also highly substitutable — I used what I had in the cupboards at the time, which included using crushed Honey Nut Cheerio’s as the binder.   If you’re normal, and have bread crumbs or crackers to crush up, use those.  The cereal worked surprisingly well, though and added a touch of sweetness to the burgers.

Tuna Burgers

Makes 4 burgers

Ingredients:

2 pouches hickory smoked tuna

1 egg, beaten

1/2 cup crushed honey nut O’s cereal

1/2 small onion, diced

1 tblsp olive oil

4 slices American cheese (optional)

4 small sandwich buns

Salt, black pepper, cayenne pepper, and Old Bay seasoning to taste

Directions:

Crush cereal (or crackers, if using) in a blender or food processor.

Combine egg, cereal, tuna, onion, and seasonings in a small bowl.  Mix with hands and form into four equal sized patties.   Shoo cats away.

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Heat large saute pan over medium heat, add olive oil.  Shoo cats away again.

tuna-burgers-019

Add burgers to pan and cook about 5-6 minutes per side, flipping once.  Avoid excessive handling, the burgers will be slightly fragile.   Lock cats up in basement.

Place cheese on top of burgers, if using, and top with bun half.  Cook until melted, then place burgers on bottom bun halves and serve.

Double Chocolate Marshmallow Pecan Cookies

I make these cookies every year for my mom for Christmas, and each year they end up modified in some way.  This year I traded the chocolate icing for dark chocolate ganache.  I really like how they turned out, although mom still hasn’t had them yet since our “Christmas” is actually next weekend.

I usually double the base cookie dough recipe and use half to play around with on its own, without the marshmallows and pecans (its great with mint or peanut butter chips added in, or frosted/glazed as you wish).

Double Chocolate Marshmallow Pecan Cookies

Makes 36 cookies

1/2 c butter, softened
1 c white sugar
1 egg
1/4 c milk
1 tsp vanilla
1 3/4 c cake flour
1/2 c good quality cocoa powder (not dutch processed)
1/2 tsp baking soda
1/2 tsp salt
18 large marshmallows, cut in half (see note)*
36 pecan halves, toasted

Preheat oven to 350F.  Sift together dry ingredients in Cream butter and sugar until light and fluffy.  Add egg, milk, and vanilla and beat until smooth. Slowly add dry ingredients and mix until well blended.

Scoop out dough on to an ungreased cookie sheet and bake for 7-8 minutes.  Place marshmallow halves on top and return cookies to the oven for another 2-3 minutes or until marshmallows are lightly golden and puffy (they will shrink back down as they cool).

Let cookies cool completely before drizzling with ganache:

12 oz good quality dark chocolate, chopped
1/2 c heavy whipping cream
1/2 t vanilla
pinch of sea salt

Heat cream, in a small saucepan just until bubbles begin to form.  Remove from heat and add vanilla and salt.  Pour hot cream mixture over chocolate and stir until combined.  Let cool slightly before drizzling.  Top cookies with one pecan half and enjoy!

* Note on marshmallows:  I used to be a vegetarian and made this one year with marshmallow fluff instead of marshmallows (which has egg whites instead of gelatin).  It’s a bit harder to work with, but makes the cookies even more ooey-gooey to eat.

Butt Kickin’ Chicken Chili

This is my lighter-version “rough draft” for a chili cook off I’m entering in at work.

My beef chili is nothing special, despite several attempts to make it better.  So I decided to try something relatively new to me and make chicken chili instead.  I think it turned out pretty tasty, but you be the judge.

One note on my measurements:  the amount of chopped veggies is somewhat approximate since I was making a pizza at the same time and used some of the onions and peppers for that as well. I personally hate it when recipes call for half of a vegetable, but I may have to do that here.  I apologize to anyone else who has that same pet peeve.

I like my chili spicy, so I went with a blend of fresh, dried, and canned (in the form of prepared salsa) peppers as my heat source.  They all lend a different type of heat, and I think they balanced each other well.  You can adjust the level of heat by seeding the fresh and dried peppers, or by using less as needed.  But only if you’re a wuss.

The finished product looks kind of anemic, but like any chili tastes much better the next day, which is when I took this picture.  The cilantro sour cream is a must!

Butt Kickin’ Chicken Chili

Ingredients:

3-4  boneless, skinless chicken breasts (depending on size)
2 T   olive oil
1      small red onion, halved and sliced thinly
1/2   red pepper, sliced thinly
1/2   yellow or orange pepper, sliced thinly
3       cloves garlic, minced
1       medium poblano pepper, diced with seeds and ribs
2       small red chili peppers, diced with seeds and ribs
1       dried california pepper, diced with seeds and ribs
1/2 c celery, diced
1        12 oz package sliced mushrooms
2        15 oz cans chicken broth
1        16 oz jar salsa verde (2 cups)
1 c      any “red” salsa
Salt, pepper, and cumin to taste

Instructions:

Heat olive oil in a large dutch oven or stock pot over medium heat.  Add all veggies except mushrooms and heat until translucent and fragrant. Season to taste with salt, pepper, and cumin.  Add mushrooms and cook another 2-3 minutes.  Add chicken broth and salsa and bring mixture to a boil.  Add chicken breasts and simmer for 1 hour or until chicken is tender and can be broken apart.

Serve with cool cheddar cilantro sour cream:

2 cloves of garlic, peeled and roughly chopped
1/3   onion, roughly chopped
2 c  sour cream (one 16 oz package)
~ 1 c  cilantro leaves, loosely packed
2 T  fresh chives
juice of one lime
salt and pepper to taste

Place onion and garlic into blender or food processor with salt and pepper and pulse a few times until the onions begin to let out thier juices.  Add herbs and pulse again until chopped. Add remaining ingredients and pulse until combined.  I also use this mixture as a veggie dip, it tastes kind of like an herb-y, cheese-y ranch dressing.

Modifications:

My plan for the future of this chili is to sub either all or part of the chicken breast meat for chicken thighs to boost the chicken flavor.  I also plan to use a bit of bacon, and to pan fry the chicken in the bacon fat before adding the veggies.