Barbecue Chicken Stuffed Baked Potatoes

I went back and forth over whether it was even worth sharing this dish with you guys. It almost seemed too simple, but since I'd never thought to do it before, I figured there were probably at least a few of you who'd benefit from the post. And besides, it's a ridiculously easy dinner idea, and I'm pretty sure you can never have enough of those in your arsenal. Plus it solves the problem of what to do with just a little bit of leftover shredded chicken, which is one I'm faced with surprisingly often. Oh, and obviously we thought it was really good :)



Shane's parents were headed out of town for the weekend today and they offered their house to us; we jumped at the chance for a mini getaway! Sometimes it's just nice to have a change of scenery for a few days (even if the weekend is supposed to be a total washout - boo), ya know? It was sort of a last minute decision, so as we were running around trying to pack and clean our house a little last night, this proved to be the perfect dinner. Throw the potatoes in the oven and let them do their thing for an hour, and when they're almost done, just warm the chicken and barbecue sauce and prep the toppings. Maybe 5 or 7 minutes of hands-on time total, it doesn't get much easier! I loved the way the skin of the potato crisped up in the oven and the contrast it provided to the fluffy interior and tender, juicy chicken.

The idea is open to a ton of variation too - you could use buffalo chicken, pulled pork or even roasted veggies if you wanted to skip the meat entirely. It makes it easy to customize to suit individual tastes too, and that's always a good thing in our house.

Barbecue Chicken Stuffed Baked Potatoes
from Barefeet in the Kitchen

2 large russet potatoes, scrubbed
extra-virgin olive oil
kosher salt
1 cup cooked and shredded chicken
2/3 cup barbecue sauce (store-bought or homemade)
scallions, shredded cheese and/or sour cream (optional toppings)

Preheat oven to 350 F. Dry the potatoes thoroughly. Use a fork to make several sets of holes in each potato. Place the potatoes on a baking sheet and drizzle with the olive oil then sprinkle generously with kosher salt. Bake for 60-70 minutes, or until a fork inserted in the potatoes meets no resistance.

Meanwhile, combine the shredded chicken and barbecue sauce in a medium saucepan and set over low heat. Stirring occasionally, heat the mixture until warmed through. (You can add more barbecue sauce as desired.)

When the potatoes are cool enough to handle, slice each one down the center, leaving the ends in tact. Gently push on the ends of each potato to open it and expose the center. Use a fork to fluff the insides of each potato. Divide the barbecue chicken mixture between the potatoes, then garnish with toppings of your choice - we used sour cream, cheddar cheese and scallions.

Pan-Roasted Chicken and Potatoes with Balsamic Dressing

One thing that's almost guaranteed to make me do a second take on a recipe when I'm flipping through a book or magazine is a title containing the word "skillet." To me that means I'm only going to dirty one pan to make that meal, and that my friends, is music to my ears. They're the kind of recipes we make fairly often around here, especially during the week - our current favorites are probably this lasagna and fiesta chicken and rice.



Had this pan-roasted chicken and potatoes not had an accompanying photo in the book that showcased it all in one pan and indicated it used bone-in, skin-on chicken (crispy chicken skin = major weakness of mine), I might have flipped right past but I'm so glad I didn't. The potatoes are par-cooked in the microwave first, allowing them to roast at the same rate as the chicken in the oven, so technically the dish isn't made entirely in the skillet, but close enough in my book! It's comfort food I can have on the table in about 30 minutes, can't beat that. Oh, and there's even a simple balsamic dressing drizzled on top to really amp up the flavor. Balsamic vinegar is one of my favorite things in the world so this was right up my alley but if you're not a fan you can definitely skip it.

Pan-Roasted Chicken and Potatoes with Balsamic Dressing
from The Best Simple Recipes

A few notes:
-The recipe called for a nonstick skillet, but I used cast iron without any problems.
-The cooking time indicated for the chicken assumes each breast is about 12 oz - if yours are larger, they're going to take longer.
-If you use a different type of potato, it may not hold its shape as well as the red ones do.

1 1/2 lbs red potatoes, cut into 1 to 1 1/2-inch pieces
1/4 cup olive oil, divided
4 bone-in, skin-on chicken breasts (about 3 lbs)
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon minced fresh thyme
1/4 teaspoon red pepper flakes

Preheat oven to 450 F with a rack in the bottom position.

In a large microwave-safe bowl, toss the potatoes with 1 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the bowl with plastic wrap, and microwave for 4-7 minutes, or until the potatoes begin to soften (microwaves vary greatly so your cooking time may be longer or shorter).

Pat the chicken dry and season with salt and pepper on both sides. Set a large oven-safe skillet over medium-high heat and add 1 tablespoon of the olive oil. When the oil is very hot, add the chicken (skin side down) and cook until well browned, about 5 minutes per side (you're not trying to cook it through here). Remove the chicken to a plate and set aside.

Add the softened potatoes to the skillet and cook, stirring occasionally, until they start to brown. Add the chicken back to the pan, placing it skin side up on top of the potatoes. Transfer the pan to the oven and roast until the potatoes are tender and the chicken is cooked through (it'll register 160 F on an instant read thermometer), about 13-15 minutes.

Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons of olive oil, the vinegar, the garlic, thyme, and red pepper flakes. Season to taste with salt and pepper, then drizzle over the chicken and potatoes before serving.

Funfetti Sandwich Cookies

Last week my neighbor Jack celebrated a birthday. He turned 5, and he is without a doubt one of the coolest 5 year olds I know. He's outgoing and so funny, but also sensitive and caring. When we bought this house, our neighbor was about 7 months pregnant with him, so I have literally known him his entire life. It's so hard for me to believe he's actually 5!

Obviously I couldn't let his special day pass without making him something sweet. He loves when I share brownies and s'mores cookies, but I wanted to do something unexpected. I've gone out for ice cream enough times with him to know he loves rainbow sprinkles, so I had no doubt a funfetti-inspired treat would go over very well.



These funfetti sandwich cookies are made entirely from scratch - no cake mix necessary. The base recipe is a chewy sugar cookie, to which melted butter and rainbow sprinkles are added to give the boxed funfetti effect. The filling is one of my very favorite simple buttercream recipes; I used it to make funfetti cupcakes last year, and it works just as well here. Shane served as the official taste tester, heartily approving of these before I delivered them to Jack. As Josie suggested, Shane liked them best just slightly cold from the fridge. They got a thumbs-up from Jack too. He diverted his attention from his new Angry Birds toy long enough to enjoy one - huge win :)



A quick note on the yield - I made 24 cookies (so 12 sandwiches) using my small cookie scoop, and then I switched to an ice cream scoop and was able to make five huge cookies (like the ones above). I'd guess that I probably would have been able to make another 10-12 cookies (5-6 sandwiches) had I continued on with the small scoop.

Funfetti Sandwich Cookies
cookies from Pink Parsley (originally adapted from Yammie's Noshery), filling from Funfetti Cupcakes (originally from Cook's Illustrated)

Cookies
2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, plus 2 tablespoons, melted and slightly cooled
1 1/4 cup sugar
2 teaspoons vanilla extract
1 egg + 1 egg yolk
1/2 cup rainbow sprinkles

Buttercream Filling
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
pinch of salt
10 tablespoons unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1/4 cup rainbow sprinkles

In a medium bowl, whisk together both flours, the baking soda and the salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Mix in the melted butter, vanilla, egg and egg yolk until completely incorporated. With the mixer on low, add the dry ingredients in two batches, beating just until the dough comes together. Fold in the sprinkles with a rubber spatula.

Chill the batter for at least 30 minutes.

Preheat oven to 375 F. Line two baking sheets with parchment paper.

Using a small cookie scoop (mine measures about 1 1/2 inches across - you'll need to adjust the baking time accordingly if yours is larger), portion the batter onto one of the prepared baking sheets, spacing the cookies about 2 inches apart. Bake (one sheet at a time) for about 10 minutes, or until the edges of the cookies are set and light golden brown. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove the cookies to the wire rack to cool completely. Repeat with all of the dough, alternating baking sheets.

To make the filling: stir the heavy cream, vanilla extract and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds. With the mixer on low, slowly add the confectioners' sugar a little at a time until it is completely incorporated and the mixture is smooth. Scrape down the sides of the bowl then beat in the heavy cream mixture. Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl. Add the sprinkles, and beat briefly on low speed to incorporate.

{Note: the filling can be made a few days ahead and refrigerated. When you are ready to use it, let it come to room temperature and then beat briefly.}

To assemble: match the cookies in pairs by size. Transfer the filling to a piping bag and pipe a generous amount onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges.

Chicken Enchilada Spaghetti

At any given moment there are 5-10 half-empty boxes of pasta in my pantry. It's not like I forget this fact when I'm in the pasta aisle weighing my options, but I'm oddly particular about specific shapes for certain recipes, so inevitably I grab another box. Mostly under the "it's only a dollar and it lasts forever" mentality.

Our cabinet and pantry space is fairly limited though, and the last few times I've returned from the store it's been a challenge to make everything fit. I've even resorted to handing Shane the things I know have to be shoved into the pasta cabinet when we're putting groceries away. Such a nice wife :) It would be fair to say we've reached a breaking point, and I have resolved to use what we have before buying any more pasta.



This chicken enchilada spaghetti was part of the solution to not only the pasta issue - I combined three random types of spaghetti (angel hair, thin and regular, I think) to make it happen - but it also solved the problem of some leftover shredded chicken languishing in the fridge. I asked Shane before adding it to the menu, and he seemed hesitant, but he fell in love upon taking his first few bites! It was a big hit for me too - not only is it flavorful, but it's one of the most simple dinners ever. Easily on the table in under 30 minutes, which definitely cannot be said about most traditional enchilada recipes. It's already on the menu again, and this time the reason has nothing to do with trying to use up pasta :)

Chicken Enchilada Spaghetti
barely adapted from How Sweet It Is

1/2 lb spaghetti
1 tablespoon olive oil
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
pinch of cayenne pepper
2 boneless, skinless chicken breasts, cooked and shredded
1 (10 oz) can of red enchilada sauce
3/4 cup grated sharp cheddar cheese
fresh cilantro, for garnish

Cook the pasta in a large pot of boiling salted water according to package directions. Drain and set aside.

Meanwhile, add the oil to a large skillet set over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, until the onions have softened, about 5 minutes. Stir in the garlic, cumin, chili powder, paprika and cayenne, and cook for only a minute or so, stirring constantly - just until the garlic is fragrant and the spices are toasted. Add the chicken and the enchilada sauce and stir to incorporate. Reduce the heat to low and add the pasta to the skillet. Use tongs to toss until the pasta is coated with the sauce. Remove the pan from the heat and add the cheese, continuing to toss until melted and combined. Garnish with cilantro before serving.

Baked Apple Dumplings with Gooey Caramel Sauce

I spent a huge chunk of the day in the kitchen yesterday whipping up new treats and even prepping tonight's dinner since today is crazy busy. In some ways it was the best kind of day in the kitchen - not a single recipe fail, and weather that was cool enough to basically leave the oven on for 8 hours without turning the house into a sauna.

On the flip side, I somehow managed to cut myself 4 separate times. I'd like to blame the new (much sharper) knives, but it probably had more to do with my carelessness. Either way, it felt like the universe's not so subtle message that I should call it a day and watch some football :) And I did, but not until I put the finishing touches on the dessert I'd been looking forward to all weekend, these apple dumplings.



If there's anything better than a cinnamon-sugar stuffed apple wrapped in biscuit dough and baked until golden brown, then topped with a gooey, sweet caramel sauce, I'd love to know what it is. These dumplings were out of this world good! The apples are cooked through and tender, but not at all mushy, and the pastry so buttery and flaky. And because Shane doesn't eat apples, they're all for me! Dumplings for breakfast and dessert this week? Oh yes, I think so.

I know the recipe looks long, but that's because I'm wordy, not because it's difficult. Promise. You could even make the caramel and dough ahead of time to break things up. Just one other thing - these dumplings really are best warm from the oven. If you can't serve them immediately, reheat them briefly in the microwave for the next best thing.



Baked Apple Dumplings with Gooey Caramel Sauce
dumplings from Cook's Country, October/November 2009, caramel from Cook's Illustrated

{Note: I halved the dumpling recipe without a problem.}

Caramel
1/4 cup heavy cream plus 2 additional tablespoons
1/4 teaspoon table salt
1/4 cup water
2 tablespoons light corn syrup
1 1/4 cups (8 3/4 oz) sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Dough
2 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
5 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
3/4 cup cold buttermilk

Apples
6 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, at room temperature
3 tablespoons raisins, coarsely chopped
4 Golden Delicious apples (Braeburns and Galas would work too)
2 egg whites, lightly beaten

To make the caramel sauce: Stir the cream and salt together in a small bowl. Add the water and corn syrup to a 2-qt saucepan. Pour the sugar into the center of the pan, careful not to let it touch the sides of the pan. Very gently stir the mixture to moisten the sugar. Cover the pan and set over medium-high heat. Bring to a boil and cook, still covered and without stirring, until the sugar has completely dissolved and the liquid is clear, about 3-5 minutes. Remove the cover and continue cooking (no stirring) until the mixture turns a faint golden color, another 3-5 minutes. Reduce the heat to medium-low and cook, swirling the pan occasionally, until the caramel is amber and registers 360 F on a candy thermometer. Take the pan off the eat and add the cream - the caramel will bubble vigorously so be careful. Use a rubber spatula to stir to incorporate. When the bubbling subsides, add the butter and vanilla, and stir until well combined. (Note: you can make the caramel ahead of time. It will firm up as it sits, but 30 seconds in the microwave will make it fluid again.)

To make the dough: Add the flour, sugar, baking powder, and salt to the bowl of your food processor. Pulse a few times to combine. Add the butter and shortening, and pulse until the mixture resembles coarse meal - the pieces of butter and shortening should be about the size of small peas. Dump the mixture into a large bowl. Add the buttermilk, and stir with a fork until a rough dough comes together. Turn the dough out onto a lightly floured work surface. Knead a few times until the dough is cohesive. Shape into an 8x4-inch rectangle and cut in half. Wrap each portion in plastic wrap, and refrigerate for at least an hour (I left mine in the fridge overnight and it was fine).

Preheat oven to 425 F.

Stir the sugar and cinnamon together in a small bowl. In a medium bowl, stir the butter, raisins and 3 tablespoons of the cinnamon-sugar together. Peel the apples and cut them in half horizontally (through their equator). Use a melon baller or a teaspoon to remove the cores and hollow out the centers of the apple halves - make sure you don't pierce the bottom.



Divide the butter/raisin mixture evenly among the apples and pack it in.



To assemble: Working with one half of the dough at a time, roll it into a 12-inch square on a lightly floured work surface. Cut into 4 equal 6-inch squares. Brush the edges of one of the squares with egg white, and place an apple (cut side up) in the center. (Obviously, the edges of the squares don't have to be perfectly straight...)



Fold the corners of the square up and over the apple (sort of like you're wrapping a present). Press the edges together to seal (this does not have to be perfect or pretty - it'll be the bottom of the dumpling).





Turn the dumpling over so the sealed edges are on the bottom, and place on a parchment-lined baking sheet. Cut a small vent hole in the top. Repeat with remaining squares and apples.

Brush the tops of the dumplings with egg white and sprinkle the remaining cinnamon-sugar over them. Bake for 20-25 minutes, or until the dough is golden brown and the juices are bubbling. Let cool on the baking sheet for 10 minutes before serving. These really are best warm - if you have to let them sit, pop 'em in the microwave for 20 or 30 seconds before serving.

Makes 8 dumplings

25 Fall Favorites!

Though we unofficially ushered in fall over Labor Day weekend, today marks the official start of the season!

The mornings have been crisp and cool all week, and we finally (finally!) were able to turn off the a/c as well. Apple orchards, pumpkin patches, football, hockey (I hope, *so* bummed about the lockout), hoodies and new tv shows - with so many things to love about fall, it makes it a little easier for me to say goodbye to summer.

To celebrate the arrival of fall today, I thought it would be fun to round up some of my favorite recipes from the archives for you! Rather than overwhelm you with 100 ideas, I focused on the quintessential flavors of the season when it comes to baking - apple and pumpkin, as well as soups, which I always start craving around this time of year. Hope you find something you want to try!





Pumpkin
1. Pumpkin Chocolate Chip Squares
2. Pumpkin Cream Cheese Muffins
3. Pumpkin Whoopie Pies
4. Pumpkin Cupcakes with Cream Cheese Frosting
5. Pumpkin Oatmeal
6. Pumpkin Streusel Coffee Cake
7. Pumpkin Cookies with Brown Butter Icing
8. Pumpkin Roll
9. Pumpkin Spice Scones with Maple Glaze
10. Pumpkin Swirl Mini Cheesecakes



Apple
1. Apple Cinnamon Buttermilk Cake
2. Apple Fritter Muffins
3. Apple Cupcakes with Cinnamon-Marshmallow Frosting
4. Apple Cider Doughnuts
5. Caramel Apple Cheesecake Pie
6. Amaretto Apple Streusel Cupcakes



Soups/Slower Cooker (ok, and I snuck in one ice cream!)
1. Slow Cooker Tequila Lime Chili
2. Loaded Baked Potato Soup
3. Slow Cooker Mole Chicken Chili
4. Creamless Creamy Tomato Soup with Grilled Cheese Croutons
5. Cheddar Ale Soup with Homemade Croutons
6. Garlic-Potato Soup
7. Pumpkin Pie Ice Cream
8. Italian Wedding Soup
9. Smoky Shrimp-and-Chorizo Soup

Chicken Pesto Lasagna Rolls

I had these chicken pesto lasagna rolls on the menu early this week. The weather forecast predicted a cloudy and rainy day, and I was totally craving this kind of simple comfort food. I also had both pesto and marinara sauce in the fridge desperately needing a home - it was meant to be!



I'd gone out to run some errands the day I intended to make them, and happened to drive by a certain burger joint, and as I did, the aroma of whatever they had cooking wafted in through my car's windows. It was intoxicating! I was so enticed I sent Shane a text telling him we should grab burgers there soon. You know where this is going, right?

The plan for the lasagna rolls was thrown out the window when Shane suggested picking up burgers on his way home from work that very night. It seemed like a good idea at the time; as much as I love cooking, sometimes it's nice to have a night off. Ultimately, the experience was a little disappointing unfortunately. It's not the first time we've tried this restaurant, and usually it's great, but on this particular night, it just wasn't anything special.



I was looking forward to the lasagna rolls more than ever the next night, and they didn't let me down. Shredded chicken, pesto, ricotta and mozzarella are rolled up in lasagna noodles and cooked in both bechamel and red sauce. One of the best things about this recipe is that you make just about all of the components ahead of time and simply assemble at the last minute for a really quick and tasty weeknight dinner. You could even use store-bought pesto and marinara to make things easier on yourself. Another bonus? The leftovers reheat well. I had them for lunch the following day and enjoyed them as much as the first night.

The rolls are a fun twist on traditional lasagna and so much easier to photograph since you don't have to worry about trying to get a neat slice out of the pan (which, for the record, I find nearly impossible) :)

Chicken Pesto Lasagna Rolls
from Confections of a Foodie Bride

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk (low-fat is fine)
1 cup shredded chicken
1 (15 oz) container of ricotta cheese
1/2 cup pesto sauce
1/2-3/4 cup shredded mozzarella cheese, divided
6 lasagna noodles, cooked and drained
1 cup chunky marinara sauce

Preheat oven to 375 F.

Add the butter to a medium saucepan set over medium-low heat. Once it melts, add the flour, whisking to combine. Cook for one minute. Gradually add the milk, whisking constantly. Raise the heat to medium-high, and continue cooking, whisking frequently, until the sauce has thickened. Season to taste with salt and pepper, then remove from the heat. Add 1/4 cup of the white sauce to the bottom of an 8x8-inch baking pan and spread in an even layer.

In a medium bowl, stir the chicken, ricotta, pesto, and 1/4 cup of the mozzarella together. Season with salt and pepper. Working with one lasagna noodle at a time, place a heaping 1/3 cup of the filling on the noodle and spread to cover. Roll the noodle up, then place in the baking pan. Repeat with the remaining noodles and filling.

Pour the remaining white sauce over the lasagna rolls, then top them with the marinara sauce. Sprinkle the remaining cheese over the rolls (you don't have to use the entire 1/2 cup remaining, but I like a lot of cheese, so I did!).

Bake for 25-30 minutes, or until the cheese has browned and the sauce is bubbling around the edges of the pan.

Caramelized Onion, Gruyere and Bacon Spread

I'm so excited about this post! Jen of My Kitchen Addiction and her husband Darron will be welcoming a little girl soon and today Amber and Tracy are hosting a virtual baby shower to help them celebrate! They invited a group of food bloggers to join in on the fun and, not surprisingly, we're all bringing a dish to the party :)

Though I've never met Jen in person, I've "known" her for years through our blogs. She's kind and caring, and has always been quick to lend a hand or offer advice when I've needed it. I think we initially bonded over our shared love of the city of Boston and food (duh) but I later discovered we're also both huge football fans! For the second season in a row, we're even playing in a fantasy football league together.



Since I'm the king (queen?) of indecision, it took me forever to choose a recipe to contribute to Jen's shower. The obvious choice was a dessert and I was leaning that way initially, but I kept coming back to this spread. It's not photogenic or cute or any of the other things I've always believed shower food should be, but it's so good I couldn't resist sharing. Besides, Jen loves dips and I'm pretty sure she's just as big a fan of caramelized onions and bacon as me.

This spread is pure comfort food. I adapted a recipe from Cooking Light, making it a little more indulgent by adding extra bacon and cheese. Oh, and caramelizing the onions in some of the grease leftover after cooking the bacon, couldn't let it go to waste :) The combination of flavors going on here can't be beat - the sweet onions, the salty bacon, and the slightly nutty Gruyere that just melts perfectly. Someday I hope I get to meet Jen and share a big dish of this spread with her as we catch a football game together!



Congratulations Jen and Darron - we're all so excited and happy for you!

Be sure to stop by and check out all of the other recipes that were a part of today's celebration. From drinks to appetizer and desserts, there's no shortage of delicious options!

Bluebonnets & Brownies | Raspberry Lemon Fruit Dip
Sugarcrafter | Sweet Potato Cake with Honey Buttercream
My Baking Addiction | Mini Pumpkin Pies
Simple Bites | English Eccles Cakes
Stetted | Roasted Red Pepper and Caramelized Onion Dip
Food for my Family | Homemade Pear Italian Sodas with Cardamom Cream
eat. live. travel. write. | Goat Cheese and Tomato Tartlettes
Gimme Some Oven | Creamy Caramel Apple Dippers
Dessert For Two | Caramel Apple Cookie Cups
Bake at 350 | Soft Sugar Cookies for a Baby Shower
A Thought For Food | Fingerling Potato Salad
TidyMom | Apple Pomegranate Spritzers
i am baker | Advice to a New Mommy
Healthy Green Kitchen | Guacamole with Pistachios
What Megan's Making | Apple Spice Muffins
Cookin' Canuck | Gorgonzola Cheese Cups with Pear & Hazelnut Salad
Bellalimento | Frozen Berry Shortcake
Shugary Sweets | Caramel Apple Truffles
GoodLife Eats | Coconut Lemon Banana Bread

Caramelized Onion, Gruyere and Bacon Spread
adapted from Cooking Light, November 2011

4 slices of bacon
3 1/2 cups sliced onion
2 1/2 oz Gruyère cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup mayonnaise (I used light)
1/3 cup sour cream (I used light)
1/4 teaspoon salt
1/4 teaspoon black pepper
baguette slices, chips or veggies, for serving

Preheat oven to 425 F. Spray a 1 quart baking dish with nonstick cooking spray.

Set a large skillet over medium heat. Add the bacon and cook until crisp. Transfer to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon grease.

Set the pan back over medium heat, and add the onions. Cook for 5 minutes, stirring frequently, then reduce the heat to medium-low, and continue cooking, stirring occasionally, until the onions are a rich caramel color and have cooked down considerably. Remove from the heat and allow to cool slightly.

Crumble the bacon - reserve a small amount to garnish the spread. In a medium bowl, stir together the rest of the bacon, the onions, 2 oz of the cheese, 1 tablespoon of the chives, the mayonnaise, sour cream, salt and pepper.

Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 oz of cheese. Bake for about 20 minutes, or until the cheese has browned and the spread is bubbling around the edges. Garnish with the remaining tablespoon of chives and the reserved bacon. Serve with baguette slices, chips or veggies.

Baked Chocolate Donuts

I've been craving donuts in a major way just about every single weekend for the last month. We live within walking distance of two Dunkin' Donuts (they're seriously everywhere up here), so it wasn't helping that I have to drive by them every time I leave the house. I talked myself out of stopping on so many occasions.

Finally I made a deal with myself - if you make them yourself, you can have donuts. I do this a lot actually when I'm craving sweets. It's a test of just how strong the craving is, do I *really* want to get in the kitchen and spend the time to bake? And even when the answer is yes, I rarely eat as much of whatever it is I've made as I would if I'd gone out and bought it. Totally weird, or do you guys ever do that too?



I took a shortcut with these baked donuts. A yeasted version - fried and topped with a rich chocolate glaze - would have been awesome, but I had neither the time nor, more importantly, the motivation to make it happen. And truthfully, I really like baked donuts. I know there are those who say they're not real donuts, but they always satisfy my craving and from start to finish they take less than 30 minutes. How can that be a bad thing?



These chocolate donuts are super tender, and definitely not short on chocolate flavor, especially with the glaze on top. I went with a thin ganache-like glaze so as not to overwhelm the donuts, and they wound up absorbing a little bit of it, which I loved. You could definitely do a thicker, more frosting-like topping if you'd rather. Just don't forget the sprinkles, whatever you do :)

Baked Chocolate Donuts with Chocolate Glaze
donuts from Shugary Sweets, glaze from Baking Illustrated

Donuts
2 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 2 tablespoons milk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly

Glaze
2 oz bittersweet chocolate, finely chopped
1/4 cup half and half
1 cup confectioners' sugar, sifted

Preheat oven to 325 F. Spray two donut pans with nonstick cooking spray.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. In a medium measuring cup, whisk the milk, eggs, vanilla and butter until combined. Add the wet ingredients to the dry, and mix just until uniform.

Transfer the batter to a large resealable plastic bag and cut one of the corners off. Fill each well of the pan about 3/4-full (you don't have to put the batter in a bag, I just think it makes it much easier and neater). Bake for 9-10 minutes, or until the donuts spring back when lightly pressed. Transfer the pans to a wire rack and let the donuts cool for just a minute or two, then turn them out onto the racks to cool completely.

To make the glaze: Add the chocolate to a heatproof bowl (make sure it's wide enough to dip the donuts in). Bring the half and half to a simmer in a small saucepan, then pour over the chocolate. Let sit for a minute, then whisk until the chocolate is melted. Add the confectioners' sugar and whisk until the glaze is smooth.

When the donuts are cool, dip one side of each into the glaze. Allow the excess to drip off, then place back on the wire racks (put a sheet of parchment or wax paper below the rack to catch any drips). Top the donuts with sprinkles, if desired. Let the glaze set before serving.

Makes about 10 donuts

Homemade Greek Yogurt

I don't know what my deal is lately, I'm completely obsessed with DIYing everything!

Actually, that's not entirely true - I know what's driving a lot of it. It's certainly nice to be able to control the ingredients in the food we eat, but I'd be lying if I said that was my primary motivation to DIY. The truth? I'm seriously one of the cheapest people you'll ever meet, and I've found it's almost always more cost effective to make things myself than it is to buy them. And also? It's just plain fun! I love the challenge of trying to replicate in my own kitchen something I've always had to buy in the past.



Until recently, I never would have imagined I could make my own Greek yogurt. It wasn't even something I considered until I came across these step-by-step photos on America's Test Kitchen's Feed. I was pleasantly surprised by how very doable the recipe looked - only 3 ingredients, and minimal hands-on time. Given that I've been eating Greek yogurt for breakfast almost every day for about 9 months, I figured it was at least worth trying once.

So here's a quick (and somewhat simplified) rundown of how it works: you heat milk and cool it, then add starter yogurt and place the mixture in a warm environment and wait for the cultures/bacteria to work their magic, transforming the milk to yogurt. Once strained, you're left with yogurt that's super thick and creamy in texture and has the characteristic tang you love. I never expected this to turn out as well as it did, it was amazing! I like to add vanilla extract and a little honey to mine, but at this point the world is your oyster - eat it plain or modify it to suit your tastes :) Definitely one of my favorite DIY projects to date!



Homemade Greek Yogurt
from The America's Test Kitchen Feed

{Note: you can find more details on the process as well as step-by-step photos over on The Feed. You may have to register to obtain access, but it's free.}

4 cups (1 quart) 2% milk
1/4 cup (1 oz) non-fat dry milk
1/2 cup plain fat-free Greek yogurt

Add the milk to a medium saucepan and set over medium heat. Heat the milk, stirring occasionally, until it registers between 170 and 180 F on an instant-read thermometer - it will be steaming, but not yet simmering. Add the dry milk powder, whisking to incorporate. Transfer the milk mixture to a bowl set over an ice bath. Cool the milk, stirring frequently, until it registers about 110 F on an instant-read thermometer.

In a small bowl, combine the yogurt with some of the milk, whisking until smooth. Add back to the remaining milk mixture and whisk to incorporate.

Cover the bowl with plastic wrap; use a paring knife to cut a few small slits in the plastic wrap. Preheat your oven to 200 F for 2 minutes, then turn it off. Place the bowl in the oven and turn on the oven light. Allow the yogurt to ferment until thickened and set, about 7 hours. (Try to keep the oven between 90 and 100 F while the yogurt ferments. This was the most stressful part for me but I was totally overthinking it - I wound up turning the oven on every hour or hour and a half for a minute or two to warm it up and had no problems. Your yogurt may need more than 7 hours, just keep checking periodically until it sets up.) Whisk to incorporate any whey that may have separated.

Set a fine mesh sieve over a large bowl. Line the sieve with a double layer of cheesecloth (or a few coffee filters) and pour the yogurt in. Cover the strainer with plastic wrap and refrigerate overnight (at least 8 hours) to allow the whey to drain. You should have about 2 cups of whey in the morning, which can be discarded.



Transfer the thickened yogurt to an airtight container and refrigerate. It will keep for one week. I add some vanilla extract to mine to replicate my favorite store-bought flavor (I do it a teaspoon at a time until the taste is to my liking), and I also drizzle with a little honey when I serve it.

Makes about 2 cups

Homemade Bacon-Ranch Tater Tots

The kids are all back to school around here now, and I have to admit, I'm a tad jealous. I miss going shopping for supplies, picking up my textbooks, and just generally being a student. A majority of my friends were *so* glad to graduate and be finished, but not me. I'd go to school forever if I didn't have to worry about pesky things like student loans and paying the bills :) I don't know if I'll still feel this way decades from now, but if I do, you can bet I'll be taking some classes in my retirement!

When I came across this recipe for homemade tater tots a few weeks ago, it totally took me back to my school days. If tater tots are synonymous with one thing for me, it's cafeteria food. I'm sure we probably ate the frozen ones at home sometimes too, but more than anything I remember them being scooped into their own little compartment on the lunch trays we used. I don't really recall what they tasted like, but I'm probably not exactly going out on a limb to say I think this homemade version is better!



Unlike so many tater tot recipes I've seen, these do not start with leftover mashed potatoes, which is a good thing since we pretty much never have leftovers when I make them...

The tots were super crisp and crunchy on the outside yet wonderfully fluffy inside. Mine were, let's say, rustic looking because I was rushing and left some larger pieces of potato than I should have in the process of making them. We were so busy devouring them I barely noticed until I went back and looked at the photos :) One of my favorite things about this recipe is that you can freeze the extra tater tots and reheat them for a quick snack or side anytime. They're pretty much the definition of nostalgic, and a very fun occasional treat!

Bacon-Ranch Tater Tots
from Cook's Country, October/November 2011

{Note: if you want to make plain tater tots, just eliminate the cider vinegar, bacon, onion powder, garlic powder and dill. No need to change the method.}

1 cup water
2 1/4 teaspoons salt
2 1/2 lb russet potatoes, peeled and cut into 1 1/2-inch pieces
1 tablespoon cider vinegar
1 1/2 tablespoons all-purpose flour
4 slices finely chopped cooked bacon
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon pepper
4 cups peanut or canola oil

In a measuring cup, whisk the water and salt together until the salt has dissolved. Add it to the bowl of your food processor along with the potatoes (you'll need a large food processor for this - at least 11 cup. If yours is smaller, process in two batches.) Pulse 10-12 times, stirring once or twice, until the potatoes are coarsely ground. (If one or two large chunks of potato remain, just chop them by hand.) Transfer the mixture to a fine mesh sieve set over a large bowl and strain out the liquid, pressing on the potatoes to release as much as possible (you should get about 1 1/2 cups).

Transfer the potatoes to a microwave-safe bowl. Microwave for 8-10 minutes, stopping halfway to stir, until the potatoes are dry and sticky. Mix in the cider vinegar as soon as the potatoes have finished cooking.

Add the flour, bacon, onion powder, garlic powder, dill and pepper to the potato mixture. Stir to combine. Transfer the mixture to a sheet of aluminum foil and spread in a thin layer. Allow to cool for 10 minutes. Meanwhile, line an 8x8-inch baking pan with a second piece of aluminum foil, leaving an overhang on opposite sides. Transfer the potatoes to the pan and press into an even, tight layer over the bottom of the pan. Freeze (uncovered) for 30-45 minutes, or until firm.

Meanwhile, preheat oven to 200 F. Set a wire rack inside a rimmed baking sheet. Pour the oil into a Dutch oven set over medium-high heat. Heat to 375 F on a candy thermometer.

Use the foil "handles" to lift the potatoes from the pan. Cut into 48 pieces, making 6 cuts in one direction and 8 in the other (this is much more easily and neatly accomplished with a wet knife blade - I rewet mine after every few cuts). Add half of the tots to the hot oil and cook for 5-7 minutes, or until golden brown and crisp. (The oil temperature will probably drop quite a bit, that's ok.) Stir occasionally, but only after the tots have started to brown. Remove to the wire rack and season immediately with salt. Transfer the baking sheet to the oven to keep the tots warm. Return the oil to 375 F and fry the second half of the tots.

{Note: you can freeze the tots after cooling them completely. Just transfer to a resealable plastic bag and pop in the freezer for up to 1 month. To reheat, place the frozen tots on a rimmed baking sheet and cook for 12-15 minutes in a 400 F oven.

Makes 4 dozen

Maple Syrup-Roasted Tomatoes

I've discovered a new favorite lunch this summer, a bit of a twist on a classic caprese salad: roasted cherry tomatoes and mini bocconcini drizzled with a balsamic reduction. No matter how many days in a row I eat it, I never tire of it. It's super quick and easy too - I halve the tomatoes and toss them with olive oil, salt and pepper, then roast at 425 F for just about 10 minutes, or until the tomatoes are plump and juicy. With the creamy, mild mozzarella and thick and syrupy sweet balsamic, it's seriously one of the best combinations ever. Right up there with chocolate and peanut butter...sort of :)



But then, just a few weeks ago, I found a way to make my little lunch salad even better. Instead of giving the tomatoes just a few minutes in the oven, I cooked them low and slow - like 3-4 hours slow - until they were partially dried and caramelized. To say they were amazing wouldn't be doing them justice, they completely blew my mind! Their flavors are concentrated and slightly sweet, the rich maple flavor subtle but present.



The first batch I made didn't last long - the aroma kept drawing me into the kitchen where I'd sneak one after another from the baking sheet every time I walked by. If you can avoid doing the same, the good news is that you can store these in the fridge (and I've heard, though I haven't tried), they even freeze well! They're perfect for snacking, on pizza, in pasta or salads, or even as an appetizer on little baguette slices with some goat cheese - yum! It's the perfect way to use up some of the late summer tomatoes from your garden, or transform grocery store tomatoes into something special.

Maple Syrup-Roasted Tomatoes
from Saveur

16 cherry tomatoes, halved
2 tablespoons maple syrup
2 tablespoons olive oil
3 sprigs fresh thyme, leaves removed from stems
2 garlic cloves, thinly sliced

Preheat oven to 250 F. Line a rimmed baking sheet with aluminum foil.

Place the tomatoes on the prepared baking sheet, cut side up. In a small bowl, whisk the maple syrup, olive oil, thyme and garlic together. Season with kosher salt and black pepper. Drizzle over the tomatoes.

Bake the tomatoes for 3-4 hours, or until concentrated and dark reddish-brown. Once cool, you can store them in the fridge topped with a bit of olive oil.

Homemade Apple Cinnamon Toaster Strudels

It occurred to me the last time I was wandering the aisles of the grocery store that the only prepackaged foods I ever really crave are the breakfast ones. I walk down the cookie/cracker aisle all the time and am never tempted to pick anything up but the cereal aisle is a completely different story. I love the sugary cereals (Fruity Pebbles especially!), but also have a soft spot for Pop-Tarts and the little packages of flavored oatmeal (I adore the cinnamon & spice). And in the freezer section, it's the toaster strudels that try to lure me. We rarely had them as kids, but I still remember how much I loved squeezing that little packet of icing onto the warm pastries, yum!



Aside from an occasional box of cereal, I almost never actually buy any of those things. Instead, I get in the kitchen and make a homemade version :) It still makes for a completely indulgent over-the-top breakfast, but at least I know exactly what went into it. And though I'm sure this comes as a surprise to no one, the homemade version puts the store-bought to shame 99.9% of the time!



While I'm on a major apple kick lately, it seemed like the perfect time to test out these apple cinnamon toaster strudels. Flaky puff pastry filled with a brown sugar and cinnamon apple mixture and topped with a cream cheese icing - in one word, heavenly! I am totally enamored with these little strudels. Trader Joe's stopped selling the all butter puff pastry I would sometimes buy, and I'm not a huge fan of the other options, so I made my own for this recipe. If you've never done it, I promise it's not terribly hard and both the texture and taste are so worth it. The mornings are starting to get cooler around here, and these warm apple pastries are the perfect fall treat!

Apple Cinnamon Toaster Strudels
from The Kitchn

{Note: if you decide to make homemade puff pastry, you'll only need half of the recipe I link to below. I make a whole batch and freeze the second half.}

Crust
1.1 lb puff pastry (I used this recipe, store-bought would also work)
1 egg, lightly beaten (for egg wash)

Filling
2 baking apples, peeled and cored (I used Gala)
3 tablespoons cold unsalted butter, divided
1/2 cup packed dark brown sugar
1 tablespoon all-purpose flour
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
pinch kosher salt

Icing
4 oz cream cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract



To make the filling: Grate the apples on the large holes of a box grater. Set a medium saucepan over medium heat and add 2 tablespoons of the butter. Once it's melted, add the apples and stir to coat. Mix in the brown sugar, flour, lemon juice, cinnamon and salt. Cook for about 10 minutes, stirring often, until the mixture cooks down and is thick and syrupy. Remove the pan from the heat and stir in the final tablespoon of butter until completely incorporated. Allow the filling to cool completely.

Preheat oven to 375 F. Line a baking sheet with parchment paper.

To assemble:
Unfold one sheet of puff pastry (if you're using the homemade, cut the dough into 2 equal portions - you'll use each half as if it were one sheet of store-bought). Place on a lightly floured work surface and roll into a large, thin rectangle that measures slightly larger than 10x14 inches. Trim the edges to make the sides of the rectangle even, then cut the dough into 8 equal rectangles, each 3 1/2 x 5-inches.

Move 4 of the rectangles to the prepared baking sheet. Top each of them with about 2 tablespoons of the cooled apple filling - be sure to leave a small border (roughly 1/2-inch) around the outside edge so you'll be able to seal them. Brush the remaining 4 rectangles on one side with the egg wash. With the egg washed side facing the filling, place one egg washed piece of dough over a filled piece of dough. Press along the edges to seal completely. Repeat to complete all 4 of the pastries. Use a fork to dock the strudels all over, including on the edges.

Repeat the process with the second sheet of puff pastry and the remaining filling (you may need a second baking sheet to fit all of the strudels).

Bake for 30-35 minutes, or until the strudels are golden brown and puffy. Remove the baking sheets to wire racks and allow to cool for at least minutes before topping with the icing.

To make the icing: Beat the cream cheese, confectioners' sugar and vanilla together with a hand mixer in a medium bowl until smooth and fluffy. Transfer the icing to a pastry bag or small resealable plastic bag. Cut off one of the corners then drizzle over the strudels. These are at their best served slightly warm, but still very good at room temperature.

Makes 8 strudels

Skillet Pork Chops and Rice with Parsley Butter

Since I got serious about meal planning at the start of this year, I've talked about it quite a bit here. A lot of you have asked me to do a post detailing my process, and I promise to put that together for you soon! But today, let's just be honest and set the record straight for a minute. We don't eat seven well-balanced, home-cooked meals a week, that's just not real life. There are boxes of macaroni and cheese on occasion, meals composed entirely of items from Trader Joe's frozen section, and sometimes, yes, even popcorn is a meal (though that's usually when I'm eating alone, I don't know that I could convince Shane popcorn was a meal :) )

Some weeks, even though I know (and love!) all of the benefits of meal planning, I lack inspiration, motivation, time or some combination of all three to get it done. I'll come up with 3 or 4 meals, and then revert back to old habits for the rest. Old habits = wander around the store throwing whatever looks good or happens to be on sale into the cart, then figure it out on the fly during the week. Sometimes I get lucky and still wind up with a great meal, as was the case with these pork chops.



I love a good 30-minute, minimal clean-up required kind of dinner. The best are the ones where you can finish most of the dishes while the meal is still cooking. This recipe falls into both categories. Pork chops are browned, rice is par-cooked in the microwave, and then they're both finished at the same time in one pan with some onion, garlic and thyme for flavor. I accidentally overcooked the pork chops slightly and they were still juicy. The parsley butter served on top of them certainly didn't hurt matters either :) The rice was my favorite part of the meal though - so simple but loaded with flavor and perfectly cooked! It certainly won't be the last time this meal shows up on our table.

Skillet Pork Chops and Rice with Parsley Butter
from Cook's Country, August/September 2011

4 tablespoons unsalted butter, softened and divided
2 tablespoons minced fresh parsley
2 1/4 cups low-sodium chicken broth, divided
1 cup long-grain white rice
4 (6- to 8-oz) boneless pork chops, 3/4 to 1 inch thick
1 medium onion, chopped fine
1 garlic clove, minced
1/2 teaspoon dried thyme

In a small bowl, stir 2 tablespoons of the butter together with the parsley. Set aside.

In a large microwave safe bowl, combine 1 cup of the chicken broth and the rice. Cover the bowl with plastic wrap and microwave for 6-7 minutes, or until the liquid has been completely absorbed (note: all microwaves vary, so keep an eye and maybe check yours early just in case). Be very careful when you remove the plastic wrap from the bowl, the steam is super hot!

While the race is cooking, pat the pork chops dry with paper towels. Cut two slits, about 2 inches apart, in the fat cap around the outside edge of each pork chop (this will prevent them from curling up as they cook). Season both sides of the pork with salt and pepper. Set a 12-inch skillet over medium-high heat and add 1 tablespoon of the butter. When it's melted and the pan is hot, add the chops. Brown on both sides, about 6-8 minutes total. Remove the pork chops to a plate and tent with foil.

Add the final tablespoon of butter to the skillet and melt, then add the onion and cook, stirring occasionally, until browned, about 6-7 minutes. Stir in the garlic and thyme, cooking just until fragrant, about 30 seconds.

Add the rice and the remaining 1 1/4 cups of chicken broth to the skillet. Bring the mixture to a boil, the nestle the pork chops and any accumulated juices in the pan. Reduce the heat to medium-low and cover the pan. Cook for 10-14 minutes, or until the rice is tender and the pork is cooked to your desired doneness (it should register at least 145 F on an instant read thermometer). Top the pork with the parsley butter when serving.

Caramelized Apple Chips

Yep, more apples. And I hope you won't mind, but I still have at least one more post featuring them to come later this week... Looks like it's inadvertently becoming apple week over here.

Recently I picked up a copy of Southern Living for the very first time. It had the most gorgeous caramel apple coffee cake on the cover and promised even more apple goodness inside; I simply couldn't resist. When I got home, I couldn't decide where to start. Oooh, cheesecake - no muffins, maybe an ice cream tart? In the end, the simplest recipe, these caramelized apple chips, won me over. It was partially because of the stunning photo, but also because it allowed me another chance to use my mandoline. After nearly cutting my finger off on my first few attempts at using it, I've finally figured out how to safely slice just about anything, and that mandoline has quickly become one of my favorite kitchen toys!





I've never had apple chips before so I wasn't sure what to expect but I'm not kidding when I tell you these wound up tasting like little caramel apple candies. They were so much fun! The chips are super easy to make too - the apple slices are cooked in simple syrup briefly and then transferred to the oven and baked on a wire rack until golden. I thought for sure these were going to be a fail because even after they'd become the perfect golden color in the oven, they were still flimsy and not even remotely crisp. Like magic though, they firmed up within a minute or two of being pulled from the oven and were perfect! The chips are a great snack on their own, or, as the magazine suggested, they'd also be a really neat garnish alongside another apple dessert.



PS - If you don't have a mandoline, don't worry - I've seen plenty of posts about apple chips made with just a knife to slice the apple. Here's one from my friend Rachel that looks awesome. If you try it with this recipe, please let us know how it worked!

Caramelized Apple Chips
from Southern Living, September 2012

1 small apple (I used a Gala)
1 cup sugar
1 cup water

Preheat oven to 350 F. Place a wire rack inside of a rimmed baking sheet and spray the rack lightly with nonstick cooking spray.

Cut the apple into very thin slices (about 1/16-inch, I used a mandoline). You don't need to worry about coring or peeling the apple, though you'll want to remove any seeds from the slices.

Add the sugar and water to a 3-qt saucepan and bring to a boil, stirring frequently. Add the apple slices and cook, stirring frequently, for about 10 minutes, or until they are translucent and the syrup has reduced and thickened slightly. Use tongs to remove the slices from the syrup and place them on the wire rack in a single layer. (You can discard the syrup or save it - it's amazing apple-flavored simple syrup!)

Bake the apples for about 15-20 minutes, or until they're golden in color. The baking time will vary depending on the thickness of your apple slices - I found the best indicator of doneness to be color. Don't be concerned if the slices aren't crisp when they become golden - mine definitely weren't - the chips will crisp as they cool. Transfer the chips to a sheet of waxed paper lightly coated with nonstick cooking spray and let them cool completely, it'll only take about 10 minutes.

Makes about 24 chips