Fried Pork and Shrimp Wontons

When I was testing out appetizers to share with you guys this week, I knew I wanted to fry something. I have to confess that as much as frying used to terrify me, I kind of love it now. I've learned that I don't need a huge pot of oil to do it (which was really the main reason I hated it previously), and in fact, I rarely fry anything in more than a few cups of oil.

Oh, and I've totally convinced myself that it's healthier to enjoy fried food at home than to eat the exact same thing out somewhere. I know, I'm delusional. The doughnuts I fry at home are just as bad for me as the ones at the local coffee shop. I guess the reality is that I just indulge less frequently if I only eat what I make myself. And I should probably tell you that I only fry maybe 4 or 5 times a year - just in case I've given you the impression I'm in my kitchen on a weekly basis making french fries :)



Anyway, I finally decided on these pork and shrimp wontons as my Super Bowl week indulgence. The recipe comes from The Chinese Takeout Cookbook, one of my new favorites, which (obviously) is a collection of Chinese takeout dishes you can make at home. We almost never order Chinese takeout anymore since finding a ton of recipes to replicate our favorites at home, and we probably won't be picking up the phone any time soon with all the recipes we have flagged in this book!

The great thing about these wontons is that you can assemble them ahead of time and throw them in the freezer so the only thing you need to do on the day of your party is fry them. And you really don't even need to be standing over a pot of oil frying them on demand for your guests. I didn't dig into my first wonton until nearly an hour after it came out of the oil, and it was still fantastic! The wonton wrapper was super crisp and though the filling only has a few ingredients it's very flavorful. I just dipped my wontons in soy sauce but I think they'd be really great with a sweet and sour sauce!

Fried Pork and Shrimp Wontons
from The Chinese Takeout Cookbook by Diana Kuan

{Note: you can assemble the wontons ahead of time and freeze them, just leaving the frying to do at the last minute. I spread mine in a single layer on a baking sheet and freeze - once frozen, I transfer to a resealable plastic bag.}

1 lb ground pork
1/2 lb large shrimp, peeled and deveined, cut into small pieces
2 scallions, thinly sliced
2 teaspoons minced fresh ginger
1 tablespoon low-sodium soy sauce
2 teaspoons rice vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
50 wonton wrappers
canola oil for frying

Add the pork, shrimp, scallions, ginger, soy sauce, rice vinegar, salt, and pepper to a medium bowl. Stir to combine and evenly distribute.

Cover the wonton wrappers with a damp towel so they don't dry out as you fill and assemble them. Set up a platter for the assembled wontons and have a second damp towel ready to cover them (again, you don't want them to dry out). Fill a small bowl with water - you'll use this to seal the wrappers.

To assemble: Place a wonton wrapper on your work surface, with a corner edge pointing upward. Moisten the tip of your finger in the water and brush the edges of the wonton wrapper. Add 1 heaping teaspoon of the filling to the center of the wrapper, then fold the bottom corner up and over the filling to meet the top corner. Press the edges to seal, pressing out as much air as you can.



Moisten your fingertip again, and brush the bottom 2 corners of the triangle. Fold the corners into the center so they overlap one another.



Transfer the wonton to the platter you set up earlier, and cover with the damp towel. Before you proceed to assemble all of the wontons, get the oil heating. Add about 3 cups of oil to the bottom of a Dutch oven and set over medium heat. Heat the oil to 350 F while you assemble the wontons with the remaining filling and wrappers.

When the oil is ready, drop about 6 wontons at a time into the pan and fry for 4 minutes, turning them a few times to brown them evenly on both sides. Remove with a spider strainer and transfer to a paper towel-lined plate. Return the oil to 350 F before adding a new batch of wontons to the pan. Serve the wontons with your favorite dipping sauce.

Makes about 50 wontons

Bacon-Wrapped Potato Bites with Chipotle Sour Cream

I absolutely love this week before the Super Bowl in the food blog world. It seems as though nearly everyone is sharing appetizer and snack ideas, and I can't get enough! Though I will say, it's making it nearly impossible to finalize my menu for our party. Every time I think I've decided what to make, someone else shares a recipe that catches my eye and I have to start all over again. There are certainly worse problems to have :) I really was trying to avoid planning this menu at the last minute on Saturday, but it appears this is one time my procrastinating ways might have come in handy!



At this point, two things are certain: cupcakes will be served at our party (cupcakes are always non-negotiable), and so will these bacon-wrapped potato bites. The bites were among the first things I ever pinned - actually I just realized I can even check exactly when I pinned them, and it was 43 weeks ago! That's a long time to wait for something, it sort of felt like Christmas morning when I finally headed to the kitchen to make this recipe :)



If ever there were an appetizer with comfort food written all over it, it's these bacon-wrapped potato bites. They're so simple, but they really are more than the sum of their parts. Little red potatoes are partially cooked on the stove top, then tossed with oil and rosemary and finally wrapped with bacon. Pop them on a rack set in a baking sheet, throw them in the oven and wait for the magic to happen. When they emerge, the bacon is super crisp, while the potatoes are creamy and tender. Who knew salty bacon and earthy rosemary were such a good combination, I loved them together here! Oh, and if that weren't enough, there's a quick 1-minute spicy dipping sauce too. If you're changing your menu as frequently as me these days, these potato bites are definitely worthy of a spot!

Bacon-Wrapped Potato Bites with Chipotle Sour Cream
potato bites from The Kitchn

1 lb red potatoes, scrubbed (preferably small ones if you can find them)
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
1 lb thick-cut bacon
1 cup sour cream
2-3 teaspoons adobo sauce

Preheat the oven to 400 F. Place a wire rack inside of a rimmed baking sheet.

Cut the potatoes into 1/2 to 1-inch pieces. Add them to a medium pan and cover with cold water. Season the water with 2 teaspoons of the salt then bring to a boil. When the water reaches a boil, cook the potatoes for about 3-4 minutes, or until a fork can be inserted in them without a lot of resistance. Don't cook them until they're completely tender - if they're fully cooked they won't hold their shape as you continue with the recipe.

While the potatoes cook, combine the rosemary, olive oil, the remaining 1/2 teaspoon salt and a pinch of black pepper to a medium bowl. Stir to combine. When the potatoes are ready, drain them, then add them to the bowl and toss to coat with the rosemary mixture.

Cut each strip of bacon into three equal pieces. Working with one piece at a time, wrap the bacon around the potato and use a toothpick to secure it. Transfer the potato to the wire rack you set up earlier. Repeat until you've wrapped all of the potatoes. Don't crowd the potatoes - if you need to bake them on two pans, you can.

Bake for 30-40 minutes, or until the bacon is crisp. As long as you bake the potatoes on a wire rack, you don't have to worry about flipping them (if you bake directly on the baking sheet without a rack you'll need to flip at least once). Stir the sour cream together with the adobo sauce (start with 2 teaspoons then taste, and if you want more heat, add additional adobo sauce). Season with salt and pepper. Serve with the potato bites.

Makes about 3 dozen potato bites

Brown Butter Cocoa Fudge Sandwich Cookies

Here's something I never thought I'd find myself saying: I'm becoming a cookie person. For the longest time I've been pretty meh about cookies (except whoopie pies, but I don't really consider them true cookies). If we were checking out a new bakery I'd never think about ordering a cookie, and similarly, if I was heading into the kitchen to bake, cookies would pretty much be last on the list of things I'd consider.

But I'm starting to come around. Cookies are usually pretty low maintenance - one, maybe two dirty bowls and, assuming you're lining your baking sheets with parchment, no pans to wash. Plus, you can have the dough ready in literally just a few minutes and you get to snack on it while your first batch of cookies bakes :) I've also found I'm really good about portion control with cookies. I grab one or two and wrap the rest immediately, usually throwing them in the freezer - out of sight, out of mind!



These brown butter cocoa fudge cookies are the definition of simplicity. The dough is made entirely in one saucepan with just a spoon - no fancy mixer required. And they bake for less than 10 minutes so it's as close to instant gratification as you can get with baking from scratch. The recipe calls for yogurt, which is a little bit of an unusual ingredient for cookies, but it keeps the cookies moist. I've heard in the past that yogurt can replace some of the butter in baking, and I've done it with muffins, but never cookies until now.



It's in my nature to make things more complicated than they need to be so of course I had to go and brown the butter and then make a filling to sandwich the cookies, but feel free to skip one or both of these steps. The cookies can definitely stand on their own; they're fudgy and chewy, in many ways sort of brownie-like. You may be thinking I tinted the filling red and pink in a nod to Valentine's Day, but the truth is I wasn't in my own kitchen when I made them and those were the only two colors I'd brought with me (in anticipation of making other V-Day treats, of course). You could leave it white or even make it team colors if you want to serve these at your Super Bowl party!

Brown Butter Cocoa Fudge Sandwich Cookies
cookies slightly adapted from Cooking Light, January 2002, filling from Smitten Kitchen (originally from Retro Desserts)

{Note: I used half nonfat Greek yogurt and half light sour cream in place of the yogurt called for below. Also, as I noted above, if you want to simplify things you can just melt the butter and skip browning it.}

Cookies
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons unsalted butter
7 tablespoons unsweetened cocoa powder
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract

Filling
3 tablespoons unsalted butter, at room temperature
3 tablespoons vegetable shortening
1 1/2 cups sifted confectioners’ sugar
1 1/2 teaspoons vanilla extract

Preheat oven to 350 F. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda and salt. Add the butter to a medium saucepan and set over medium heat. The butter will melt then begin to bubble and foam (I usually just swirl the pan a few times as I'm browning the butter, no need to stir). Eventually it will start to turn brown and smell nutty - be patient and watch carefully, it can go from brown to burned quickly. Remove the pan from the heat and add the cocoa powder and both sugars to the pan and stir to combine - the mixture will look like wet sand. Mix in the yogurt and vanilla until incorporated. Add the dry ingredients and mix until completely combined (the mixture will be thick).

Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the batter onto the prepared baking sheets, spacing the cookies about 1 inch apart. These cookies won't spread much so if you want flat cookies, press them down until they're about 1/3 to 1/2-inch tall discs. (If you don't press them down, they'll look more like this. The taste and texture will be the same, but I preferred the appearance of the flat cookies.) Bake for about 7-8 minutes (rotating the baking sheets halfway through), or until the edges of the cookies are just barely set. Transfer the baking sheets to wire racks and let the cookies cool for just a few minutes then use a spatula to transfer them to the wire racks to cool.

To make the filling: Add the butter and shortening to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and well combined. Gradually add the confectioners' sugar (I did 1/2 cup at a time) and then the vanilla. Increase the mixer to high, and beat the filling for about 2 minutes, or until light and fluffy. If you want to color the filling, divide it into separate bowls and stir in gel food coloring until you achieve the color you want.

To assemble: Match the cookies in pairs by size. Transfer the filling to a piping bag (or bags if you're doing multiple colors). Pipe filling onto the flat side of one cookie of each pair. Sandwich the cookies together, gently pressing the filling to the edge.

Makes about 12 sandwiches

Asiago Crab and Artichoke Dip

I almost feel like I should apologize in advance for the recipes I'm planning to share with you this week. There'll be an abundance of cheese, carbs, chocolate, bacon, and even something fried. Awesome, right?! Right. So I'm not sorry, but consider this your warning of the decadence ahead :)

I know at least half of you probably don't care about the Super Bowl at all - honestly, I'm not all that invested this year either. I'll go on record and say I'll be cheering for the Niners but at the end of the day it doesn't much matter to me. Regardless, we're having a party, because why not use it as an excuse to hang out with some friends, make a meal of appetizers and desserts, and watch the commercials?



This cheesy crab and artichoke dip has been on my "must try" appetizer list ever since Shawnda hit publish on the post and it popped up in my Reader. I adore artichoke dip but I'd never had a version with crab before; the combination of flavors sounded amazing. And it was. The dip is packed with both crab and artichokes so you literally don't get a bite without a little of each. I loved the fresh pico on top, it was perfect paired with the creamy goodness underneath. The dip is even made with some lighter ingredients (like nonfat Greek yogurt) which totally helped me justify it as dinner one night when Shane wasn't around.

If only lump crab meat didn't cost a fortune and I weren't so cheap, this dip would be happening a lot more frequently around here. That said, I'm more than ok with celebrating it as an occasional and totally worthwhile splurge.

Asiago Crab and Artichoke Dip
just barely adapted from Confections of a Foodie Bride

{Note: You can use reduced fat cream cheese and light mayonnaise in this recipe if you'd like. Also, the dip can be prepped and refrigerated a day ahead and baked just before serving.}

Dip
8 oz cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup nonfat Greek yogurt
4 scallions, thinly sliced
1 tablespoon lemon juice
6 oz (about 1 1/2 cups) grated Asiago cheese, divided
14 oz can artichoke hearts, drained and roughly chopped
8 oz lump crab meat

Pico de gallo
2 roma tomatoes, seeded and chopped
1/4 cup diced red onion
1 jalapeno, seeds and ribs removed, minced
2 tablespoons chopped fresh parsley
reserved dark green parts of the scallions from the dip
squeeze of lime juice
pinch of salt

Preheat oven to 425 F.

Stir the cream cheese, mayonnaise and yogurt together in a medium bowl until well combined and smooth. Mix in the white and light green parts of the scallions (reserve the dark green tops for the pico), the lemon juice and all but 1/4 cup of the cheese. Fold in the chopped artichokes and the crab meat until evenly distributed. Season the mixture to taste with salt and pepper.

Transfer to a 1 1/2 quart baking dish and spread in an even layer. Top with the reserved 1/4 cup of cheese. Bake for 15-20 minutes, or until hot and bubbly. Totally optional, but if you want to really brown the cheese, turn on your broiler and pop the dish under there for about 2 minutes (just keep an eye on it so nothing burns).

While the dip bakes, make the pico de gallo. Add all of the ingredients to a small bowl and toss to combine. When the dip is ready, top with the pico. Serve with toasted baguette slices, chips or veggies.

Homemade Peanut Butter Hot Cocoa Mix

I am not a hot beverage person. I've never liked coffee, and if it's possible, I enjoy tea even less. Hot chocolate is the only warm beverage I'll touch, but even then, only on rare occasions. In high school and college I dated a guy who played hockey so I spent a lot of time in chilly ice rinks. I sometimes ordered hot chocolate, though if I'm honest, it was mostly for the purposes of keeping my hands warm :)

This week, for the first time since the days of those hockey games, I found myself craving a warm mug of hot cocoa. A wave of brutal arctic air has settled over New England, and basically sapped me of motivation to do anything but hide under a giant blanket on the couch. I did go out to run errands one day and when I came back happened to be pulling in at the same time as my neighbor. We chatted for maybe 10 minutes, and by the time I got back inside my fingers hurt so much! I immediately decided to make myself hot cocoa to warm up.



The only problem was we don't keep hot cocoa mix on hand since it's such a rare treat. Fortunately, it takes all of about 3 minutes to whip up this awesome homemade version so I was enjoying my hot chocolate in no time! Rather than make a plain chocolate mix, I went with a peanut butter version and am so glad I did. The cocoa was rich and creamy with tons of both peanut butter and chocolate flavor. I know we're well past Christmas, but I think packages of hot cocoa mix would make a lovely gift throughout the winter. You could even get fancy and include homemade marshmallows if you really wanted to impress :)



Homemade Peanut Butter Hot Cocoa Mix
from Cook's Country, February/March 2007

{Note: you can substitute white chocolate chips for the peanut butter chips to make classic hot cocoa instead.}

1 1/2 cups nonfat dry milk powder
1 cup confectioners' sugar
3/4 cup Dutch-processed cocoa powder
3/4 cup peanut butter chips
1/8 teaspoon salt

Add all of the ingredients to a large bowl and stir to combine. Transfer half of the mixture to the bowl of your food processor and pulse until the peanut butter chips are finely ground. Transfer to an airtight container, and repeat with the other half of the mix. (You really want to be sure the chips are finely ground or you'll find them clumped at the bottom of your mug of hot cocoa - I speak from experience...)

To make hot cocoa with the mix: Stir 1/3 cup of the mix into 1 cup of hot milk. Garnish with marshmallows, whipped cream, or your favorite topping before serving.

The mix will keep for 3 months if stored in an airtight container.

Chicken Enchiladas with Red Chile Sauce

Last week I tried a new recipe for making chicken in the slow cooker. Long story short, it was kind of a bust - the chicken was flavorless and bland. I probably could have doctored it up, but well, I was lazy so instead we went ahead with the plan to use the chicken to make tacos, loading them up with tons of good, flavorful ingredients to compensate for the boring chicken. After three straight nights of tacos though I realized we'd barely made a dent in this giant bowl of chicken, and as much as we love taco night, I think we were both ready to move on.



Enter these chicken enchiladas, which rescued us from our predicament. I'd seen the recipe on a number of blogs, always with rave reviews, and we definitely weren't disappointed. From the homemade enchilada sauce to the flavorful chicken filling and of course the melty cheese on top, these were a home run! I served the enchiladas with this Mexican rice on the side. Both recipes make enough food to feed just the two of us for several nights; I'm not sure we've ever looked forward to leftovers quite so much :)

If you don't have shredded chicken on hand, you can cook chicken breasts in the enchilada sauce (see Laura's post for instructions). Also, if you're really short on time, you could substitute canned enchilada sauce for the homemade, though I wouldn't recommend it - this stuff is good!

Chicken Enchiladas with Red Chile Sauce
adapted from Tide & Thyme and America's Test Kitchen Healthy Family Cookbook (originally seen on Fake Ginger)

1 teaspoon canola oil
1 medium onion, finely chopped
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
2 (8-oz) cans tomato sauce
1/2 cup water
2 cups cooked and shredded chicken
8 oz cheddar cheese, shredded
1 (4-oz) can chopped green chiles
1/2 cup minced fresh parsley
12 (6-inch) corn tortillas

Preheat oven to 425 F.

To make the sauce: Add the oil to a medium saucepan and set over medium-high heat. When the oil shimmers, add the onion and cook for about 5 minutes, or until softened, stirring occasionally. Stir in the garlic, chili powder, cumin, and sugar and cook, stirring constantly, for 30 seconds - 1 minute, just until fragrant. Mix in the tomato sauce and water. Bring the sauce to a simmer and cook for 5 minutes, or until slightly thickened. Strain the sauce through a fine mesh strainer, really pressing on the onions to extract all the liquid you can. Transfer the onion mixture to a medium bowl. Season the strained sauce to taste with salt and pepper.

Add the chicken, half of the cheddar cheese, the chiles, the parsley, and 1/4 cup of the enchilada sauce to the onion mixture. Stir to combine.

Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel. Microwave for 25 seconds, or until the tortillas are soft and pliable. Spoon 1/3 cup of the chicken mixture onto the lower third of each tortilla, and roll tightly. Place seam side-down in a 13x9 baking dish. Repeat with the remaining tortillas and filling.

Lightly spray the tops of the enchiladas with nonstick cooking spray. Cook, uncovered, for about 7-8 minutes, or until the tops of the tortillas just start to brown slightly. Remove the enchiladas from the oven and reduce the temperature to 400 F. Pour the remaining enchilada sauce over them and sprinkle with the remaining cheese. Cover the dish with aluminum foil and bake for about 20 minutes, or until the enchiladas are heated through.

Remove the foil and bake for an additional 5 minutes, or until the cheese browns. Let the enchiladas stand for 10 minutes before serving. Garnish with additional parsley and serve with your favorite toppings.

Cinnamon Roll Muffins

My weekend routine involves getting up before the sun on Saturday and hitting as many grocery stores as necessary to cross off everything on my list for the following week's meals. It's usually just two stores, but I'm crazy enough to visit four or five if I'm looking for something unique. I secretly love grocery shopping, but the early alarm and all the running around is anything but relaxing (though for the record, it's still preferable in my mind to dealing with the crowds later in the day).

And that's precisely why I love Sunday mornings so much, I'd say it's my favorite time of the week. We almost never have anything going on, so the world is literally our oyster, as they say :) Most Sundays at our house you'll find Shane sleeping in and me in the kitchen, in my pjs, the sound of the music from my latest iTunes playlist filling the room as I bake. It makes me so happy to have that peaceful and relaxing hour or two just to enjoy myself before the day really gets going!



It's actually pretty rare that I use that time to whip up a breakfast treat to serve that morning, but on occasion it does happen. This past Sunday morning I threw together these cinnamon roll muffins, and had them waiting when Shane woke up and came downstairs. The muffins are fairly similar to the cinnamon swirl cream biscuits I made last year - they're both fun alternatives to traditional yeasted cinnamon rolls when you just can't spare the time required to make them. I wouldn't claim either as a perfect substitute for a yeasted cinnamon roll because, let's face it, there is no substitute, but I'd put both recipes in the "next best thing" category. These muffins have that tender, gooey cinnamon-sugar center you know and love, especially when they're still warm from the oven. They were the perfect way to start our day, and something tells me it won't be all that long before I find myself making another batch on a lazy Sunday morning!



Cinnamon Roll Muffins
just slightly adapted from Fearless Homemaker

Dough
1/2 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg, at room temperature
1 cup buttermilk, at room temperature
3 cups all-purpose flour (plus more as needed)

Filling
3 tablespoons unsalted butter, melted
1 cup loosely packed light brown sugar
1 1/4 teaspoons ground cinnamon

Icing
1 cup confectioners' sugar
2 tablespoons half-and-half
1/4 teaspoon vanilla extract

Preheat oven to 375 F. Spray a muffin pan with nonstick cooking spray.

Add the brown sugar, baking soda, salt, vanilla, and the egg to a large bowl. Whisk until well combined (make sure you break up any clumps of brown sugar). Add the buttermilk and whisk to incorporate. Switch to a rubber spatula, and add the flour to the bowl, mixing until a rough dough comes together. Give the flour a minute to absorb the liquid, then if necessary add additional flour until you can handle the dough (ie, it isn't super sticky) - I probably added about 1/4 cup.

Turn the dough out onto a lightly floured work surface and knead the dough for a minute or two, until it is uniform. Roll the dough into a rectangle measuring approximately 12x24-inches (if the dough is sticking to your work surface, add additional flour). Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting with a wide side facing you, tightly roll the dough into a log. Cut the log into 12 equal pieces (each about 2 inches). Place one piece of dough into each well of the prepared muffin pan.

Bake the muffins for 15-18 minutes, or until golden brown. Transfer the pan to a wire rack and let the muffins cool for a few minutes then remove them to the rack.

Make the icing by whisking together the confectioner's sugar, half-and-half, and vanilla. I like my icing fairly thick, but if you want a thinner consistency, just add a little more half-and-half. Drizzle the muffins with the icing and serve warm. (Like cinnamon rolls, I thought these muffins were best warm, but we revived them on subsequent days with 20 seconds or so in the microwave.)

Makes 12 muffins

Cheesy Jalapeño Popper Chicken

There's a big game, yes that one, in a few weeks, and I know a lot of you are probably looking for party foods and appetizers. Next week I'll be sharing a few new game day ideas with you, so stay tuned. Even if you hate football, how can you pass up an excuse to get together with friends and enjoy lots of good food?! From wings to dips and fried foods to desserts, I fully believe Super Bowl Sunday is one of the best food days of the year :)

If jalapeño poppers are among your favorite appetizers, you'll really love this recipe. It's a dinner idea inspired by that little bundle of deliciousness, and it's the perfect thing to help you break out of a chicken rut. Chicken is definitely the protein we eat most, and I'm always looking for ways to switch it up. Here, chicken breasts are pounded thin, then rolled around a mixture of cream cheese, cheddar cheese, bacon, jalapeños and scallions. The chicken is coated with panko breadcrumbs that have already been toasted so they really get extra crispy in the oven.



I actually made this recipe for the first time back in October and it's had a spot in our dinner rotation ever since. The chicken stays juicy and the melty cheesy mixture inside gives it a ton of flavor. I don't find it super spicy so if you like a lot of heat you might want to think about keeping the ribs and/or seeds from the jalapeños.

One last note: I have to thank Rachel of Rachel Cooks for featuring me on her blog today as part of her "A Day in the Life" series. If you want to learn a little more about me, you can head over and check out my interview :)

Cheesy Jalapeño Popper Chicken
adapted from Skinny Taste and Elly Says Opa

2 boneless, skinless chicken breasts
1/2 cup panko breadcrumbs
2 teaspoons canola oil
1 large egg
1 slice bacon, cooked until crisp and crumbled
2 jalapeños, seeds and ribs removed, minced
2 oz cream cheese, at room temperature
2 oz shredded cheddar cheese
1 tablespoon chopped scallions

Place the chicken on a cutting board. Working with one breast at a time, place your hand on top and use a sharp knife to cut the breast in half horizontally, to make two thinner chicken cutlets. (Don't worry if they're not perfectly even, mine never are!) Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.

Preheat oven to 375 F. Place a wire rack inside a rimmed baking sheet and spray the rack with nonstick cooking spray.

Add the panko and oil to a skillet, and stirring frequently, toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish. Crack the egg into a second wide, shallow dish and use a fork to break it up.

In a medium bowl, stir together the crumbled bacon, jalapeños, cream cheese, cheddar cheese and scallions.

Season the chicken on both sides with salt and pepper. Divide the cream cheese mixture evenly among the four chicken cutlets, spreading the mixture to within about 1/4-inch of the edge. Roll each chicken cutlet up, and secure the ends with toothpicks to prevent the cheese from spilling out as they cook.

Working with one piece of chicken at a time, dip it first in the egg to coat all sides, then transfer to the panko and coat it completely. Transfer to the prepared rack. Repeat with the remaining pieces of chicken. Bake for about 30 minutes, or until the chicken is cooked through.

Chocolate Chip Cookie Dough Whoopie Pies

Raw cookie dough. It's one of life's little pleasures, don't you think? I've always enjoyed cookie dough more than the actual baked cookies; before I started baking I'd buy slice and bake cookie dough from the store and not a single bit of it would ever see the inside of an oven :)

I won't lie, I've never really worried about the eggs in raw cookie dough. I'm sure the fact that I never got sick eating it has something to do with that... But anyway, if you're not keen on raw eggs, you're in luck because eggless cookie dough is all the rage lately. I experimented with it a few years ago with these cupcakes, but more recently I'm seeing it everywhere (including in this book, which I highly recommend!). And if you're wondering how it tastes, every version I've tried (and there have been several) has been delicious. The texture's slightly different than what you've probably come to expect of raw cookie dough, but the flavor is spot on.



It's been ages, about eight long months to be more precise, since I last shared a whoopie pie recipe here, but rest assured, I'm just as obsessed with them as ever. As soon as I saw these cookie dough whoopie pies, I knew I needed them in my life. Classic chocolate whoopie pie cookies with an eggless chocolate chip cookie dough filling - it's the stuff my dreams are made of! The chocolate cookie is soft and cake-y, and pairs perfectly with the sweet filling. My resident taste tester couldn't get enough of them - I was more than a little worried they'd be gone before I got a chance to photograph them!

And yes, I did want to eat about 10 of these after the Pats game last night. Ugh.

Chocolate Chip Cookie Dough Whoopie Pies
cookies adapted from Martha Stewart, cookie dough filling adapted from Cookies & Cups (via Smells Like Home)

Cookies
1 3/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract

Cookie Dough Filling
3/4 cup unsalted butter (12 tablespoons), at room temperature
3/4 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 cup + 1 1/2 teaspoons milk (I used 1%)
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 cup mini chocolate chips

Preheat the oven to 400 F. Line 2 baking sheets with parchment paper.

Sift the flour, cocoa powder, baking soda, and salt together into a medium bowl. (Note: I usually just whisk, but you really want to make sure you don't end up with lumps from the cocoa powder.) In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg, beating to incorporate, then mix in the buttermilk and vanilla until combined (the batter may look curdled, mine did). With the mixer on low, gradually add the dry ingredients, beating just until incorporated. Use a rubber spatula to scrape the bottom of the bowl and ensure the batter is uniformly mixed.

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 the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 8 minutes (rotating the baking sheets halfway through), or until the cookies spring back when gently pressed. Transfer the baking sheets to wire racks and let the cookies cool for 5 minutes then remove the cookies to the racks to cool completely. Repeat with remaining dough.

To make the cookie dough filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, about 3 minutes. Mix in the milk and vanilla until combined. Gradually add the flour, beating until incorporated, then increase the mixer speed to medium and beat until fluffy, about 1 minute. If the batter seems especially thick, beat in just a little more milk (I did about 1 1/2 teaspoons). Use a rubber spatula to stir in the mini chocolate chips.

Match the cookies in pairs by size. Transfer the filling to a piping bag - make sure the tip you use (or the opening you cut if you don't use a tip) is large enough to accomodate the mini chocolate chips. Pipe a small amount onto the flat side of one cookie of each pair. Sandwich the cookies together. (Note: I usually pipe the filling in the center and push it out toward the edges when I sandwich the cookies, but the combination of a stiffer filling and soft cookies here made it difficult. Instead, I piped the filling in a spiral pattern almost entirely covering one of the cookies and just topped it with the second.)

Makes 20-24 whoopie pies

Gooey Caramel-Filled Chocolate Cookies

TGIF, friends! This has seriously felt like the longest week ever, probably because I'm so excited about the weekend. If you're a longtime reader, you'll know I'm kind of a sports fanatic, and this weekend is big. Tomorrow night is the first game of the season for the Bruins (and it should be a good one against the Rangers!), and then on Sunday, the Pats are playing in the AFC Championship. Keeping my fingers crossed for another trip to the Super Bowl! :)

I've been pinning "game day" recipes all week. Although we're not hosting a get-together until the Super Bowl, I can't help myself - I will definitely be putting together a few fun treats for just the two of us to munch on while watching the games this weekend. And rest assured that if any of the recipes are a hit, I'll be sharing them with you soon!



I won't lie, these cookies have been sitting in my archives waiting to be shared since early last fall. I made them for a football weekend way back in October, and then they got buried in my drafts folder. I'm not even sure how I let that happen but it's time to remedy the situation.

These cookies utilize one of my favorite candies of all time - Rolos. Every time I'm in line at the grocery store and see them in the candy display I'm so, so tempted to throw a roll (or two or three) in my cart. Here the Rolos are stuffed inside a rich chocolatey dough and baked so you wind up with a soft, chewy cookie with a gooey caramel center. They're easy to make (though unwrapping the Rolos is kind of tedious) and completely irresistible! As I often do, I microwaved the leftover cookies for a few seconds to recreate that warm from the oven texture. It was the perfect treat to satisfy a chocolate craving, and dare I say my love of the chocolate/caramel combo is right up there with chocolate/peanut butter these days?!



Gooey Caramel-Filled Chocolate Cookies
from Iowa Girl Eats

1 1/4 cups all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar, divided
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
24 rolos

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

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, 1/2 cup of the granulated sugar, and the brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Mix in the egg and vanilla extract. With the mixer on low, gradually add the dry ingredients, beating just until combined. Refrigerate the dough for 1 hour.

Place the remaining 1/4 cup granulated sugar in a wide shallow bowl. Portion the dough into about 1 tablespoon balls. Working with one ball of dough at a time, press one rolo into the center and then enclose the rolo completely with the dough. Reform the dough into a ball. Roll in the granulated sugar and transfer to the prepared baking sheet. Repeat with all the dough, spacing the cookies about 2 inches apart on the baking sheets.

Bake for 7-9 minutes, or until the edges are just barely set. Transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes then remove them to the racks. I liked these best slightly warm from the oven, so I popped leftovers into the microwave for a few seconds to recreate the same texture.

Makes about 2 dozen cookies

Banana-Mango Smoothie

I don't know about you guys, but I find it hard to eat enough fruit in the winter. Most of my go-to favorites aren't in season, and even if I were to spend a ton of money at the store to buy them out of season, they don't usually taste very good anyway. Now, don't get me wrong, I love that citrus fruits abound right now but I'm much more likely to bake with them than choose them as snacks :)

So, every winter, I turn to smoothies to help me make sure I'm getting the nutrients I need. They're so quick and easy, and the possibilities for different flavor combinations are endless. My freezer is full of frozen fruit, especially lots of berries, so I can whip up any number of smoothies at a moment's notice. I mostly eat them for breakfast, but some nights they even become dessert.



This banana-mango smoothie is one of the newest recipes I've added to my rotation. It's so thick and creamy, and uses ingredients I almost always have on hand. Banana is definitely the dominant flavor, with the mango mostly adding sweetness - you could probably even skip the honey in the recipe if you wanted and it'd still be great. The smoothie includes nonfat dry milk powder, which adds extra calcium, but it's optional so no worries if you don't keep it on hand. You can also make this the night before and stick it in the refrigerator for a super quick breakfast on the go the next morning - gotta love that!

Banana-Mango Smoothie
from Cooking Light, March 2001

{Note: I'm sure you could just sub frozen mango for fresh here to make life easier but it's been hard to find at my grocery store lately.}

1 cup cubed peeled ripe mango (about 1 mango)
3/4 cup sliced ripe banana (about 1 medium)
2/3 cup milk (I used 1%)
1 tablespoon nonfat dry milk powder (optional)
1 teaspoon honey
1/4 teaspoon vanilla extract

Spread the mango in a single layer on a baking sheet and pop in the freezer until frozen, about 1 hour. Combine the frozen mango, banana, milk, dry milk powder, honey, and vanilla in your blender. Press the top on tightly then process for about 1 minute, or until smooth. Pour into glasses and garnish with banana slices or more mango, if desired. Serve!

Serves 2

Guinness Beef Stew

After a bizarre week of unseasonably warm weather for New England in January, we woke up to a winter wonderland this morning. Ok, it really wasn't that wonderful. The roads were an absolute mess and there was shoveling to do so Shane could get to work. It's too bad that 1-hour delays only apply to schools, we definitely would have benefited from one today! I had a ton of errands I wanted to run today, but I will be staying put inside at least until the plows decide to come by...

Despite the trouble it causes, it sure is pretty...



If I were smart, I'd have saved this Guinness beef stew to serve for dinner tonight. Wouldn't it be the perfect bowl of comfort food to enjoy on a day like this? I wasn't paying attention to the weather forecast though and didn't know about the impending storm so I served it earlier this week. Luckily my entire menu plan this week revolved around comfort food so it won't be hard to come up with another soul-satisfying option for dinner. Gotta love winter!



This Guinness beef stew is hearty and although it's not made in the slow cooker, it's very low maintenance. One of my favorite things about the recipe is that it doesn't call for browning the meat, which is nearly always the first step in a dish like this. It saves time, and means I don't have to clean up the oil that's inevitably splattered all over the stove as the meat sears. Instead, the stew is cooked uncovered in the oven, which helps the exposed meat to brown and really concentrates the flavor of the sauce. This makes a lot of stew, but the leftovers are delicious so I promise you won't mind! I simply added a little more Guinness and some water and reheated it over low heat on the stove top the second day. We don't eat a ton of red meat, but this stew will definitely be on the menu again at some point this winter :)



Guinness Beef Stew
from Cook's Country, February/March 2013

{Note: the recipe suggested avoiding Guinness Extra Stout - it'll make the stew bitter.}

3 tablespoons vegetable oil
2 onions, finely chopped
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 1/4 cups Guinness Draught, divided
1 1/2 tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
1 (3 1/2 to 4 lb) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
1 1/2 lb Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley

Preheat oven to 325 F, with a rack in the lower third of the oven.

Set a large Dutch oven over medium-high heat and add the oil. Once it starts shimmering, add the onions and 1/4 teaspoon salt. Cook for 8-10 minutes, stirring occasionally, until the onions have browned. Stir in the tomato paste and garlic and cook for about 2 minutes, or until fragrant and rust-colored. Add the flour and cook, stirring constantly, for 1 minute (just to get rid of the raw taste). Mix in the chicken broth, 3/4 cup of the Guinness, the brown sugar, and the thyme leaves. Scrape the bottom of the pot to pick up any browned bits.

Bring the mixture to a simmer and cook for a few minutes until it has thickened slightly. Season the beef generously with salt and pepper, and add to the pot. Return the mixture to a simmer, then transfer the pot to the oven (uncovered).

Cook for 90 minutes, stirring once halfway through the cooking time. Remove the pot from the oven and add the potatoes and carrots, stirring to distribute. Return the pot to the oven and cook for another 60-90 minutes, stirring at 30-minute intervals. The stew is ready when the veggies and beef are fork tender. Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley. Season to taste with salt and pepper and serve.

Homemade Kettle Corn

I can't remember if I've already told you guys this, but about 6 months ago, I gave up potato chips completely. Shane likes to have them in the house at all times and all too often I would grab the bag and just start mindlessly snacking on them. It never ended well... It was much easier to just stop eating them altogether than to try to limit myself to a few. We still keep a bag in the pantry almost all the time for Shane, but I just stay away. To be honest, I don't even miss them. That said, I definitely still crave salty snacks from time to time and popcorn has become the go-to option.



I usually just make the popcorn on the stove top, season it with a little salt and call it a day. Homemade popcorn is so good, even with just a few simple ingredients! And you can eat a big bowl without nearly the same guilt that comes with a lot of other snacks :)

The only variation I've ever had any interest in making at home was kettle corn, and I've been trying to find a good recipe for a while (probably even before I stopped eating chips). You'd think it would be easy - just add a little sugar, right? But no, I have wound up with so much burnt sugar on the bottom of pots you wouldn't believe it. Finally, I came across this recipe, and my search for amazing homemade kettle corn was over. It turns out the keys to success are twofold: use a really large pot to make the popcorn and shake the heck out of it as the kernels pop. I have had nothing but good results with this method since I started using it. This kettle corn is the perfect mix of salty and sweet; no movie night at our house is complete without it these days!

Homemade Kettle Corn
from Our Best Bites

3 tablespoons canola oil
1/3 cup popcorn kernels
3 tablespoons sugar
kosher salt, to taste

Set a large stock pot (a big pot is key here, don't sub a smaller one) over medium to medium-high heat. Add the oil to the pot along with 3 kernels of popcorn. Cover the pot and wait - once the oil gets to the right temperature, those first 3 kernels will pop. That's your cue to add the remaining kernels to the pot.

While you're waiting for those first 3 kernels to pop, stir together the remaining kernels and sugar in a small bowl. Once the first 3 kernels pop, add this mixture to the pot. Using a wooden spoon, immediately stir, scraping the sugar from the bottom of the pot. Cover the pot.

The key to this recipe is making sure to shake the pot frequently to ensure the sugar doesn't burn on the bottom of the pot as the kernels pop. Use a dish towel or pot holders to grip the handles of the pot and the cover at the same time and aggressively shake the pot up and down and from side to side. You'll want to do this about every 10-15 seconds as the kernels pop (to be clear, you want to start shaking as soon as you add the kernels to the pot - don't wait for them to start popping).

Continue shaking the pot frequently until you can hear that the kernels have nearly finished popping. Remove the cover and stir the popcorn immediately. Season to taste with kosher salt and continue stirring. You can serve the popcorn warm or at room temperature once it's cooled.

Chocolate Swirl Buns

Show me a recipe that justifies chocolate as a breakfast food, and I can almost guarantee you it's one I want to try :) These chocolate swirl buns have been on my to-do list for months, and while it probably would have made more sense to make them back in December when decadence was in vogue, I didn't get around to it until just recently. I pulled them from the oven on a random weeknight and Shane and I came this close to abandoning our dinner plans and just devouring these instead. The aromas wafting through the kitchen were completely irresistible!

We sampled just a bite, then exercised restraint and waited until breakfast the next day to really dig in. A quick spin in the microwave recreated that fresh from the oven texture, and yielded one of the more decadent (and fantastic!) breakfast treats I've ever had. Truthfully, there's so much chocolate stuffed into each of these rolls that I did enjoy them more for dessert, but you can't go wrong either way.



If you've ever had chocolate babka, these buns are Deb's simplified take on the idea. It's the same buttery brioche dough stuffed with a rich chocolatey mixture, but rather than bake it in loaf form, you get these individually portioned rolls. I've made traditional babka, and loved that too, but there's just something about these minis that's more fun. Unlike most of the treats I bake which are shared with family and friends, Shane and I kept these all to ourselves. Best decision ever :)

Chocolate Swirl Buns
barely adapted from Smitten Kitchen

Dough
1/4 cup sugar
1 3/4 teaspoons instant yeast
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup whole milk
1 large egg, room temperature
3 tablespoons unsalted butter, at room temperature

Filling
1/4 cup granulated sugar
8 oz semisweet chocolate, coarsely chopped
pinch of salt
3 tablespoons unsalted butter, at room temperature

Egg Wash
1 large egg
2 teaspoons heavy cream (or milk)

To make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the sugar, yeast, flour and salt. Mix briefly to combine. Warm the milk (I microwaved mine but you could also do it in a small saucepan) until it is about 110 F, then whisk together with the egg. With the mixer on low, gradually add the milk/egg mixture to the bowl until incorporated (you may need to stop and scrape down the bowl once or twice). Cut the butter into 3 pieces and add to the mixer, beating until incorporated. Knead the dough on low speed for about 10 minutes. It may still be sticky - resist the temptation to add more flour!

Spray a large bowl with nonstick cooking spray and transfer the dough to the bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

To make the filling: Add the sugar, chocolate and salt to the bowl of your food processor. Pulse until the chocolate is very finely chopped (some may even be powdery). Add the butter and continue to pulse until the mixture resembles a chunky paste.

Spray a muffin tin with nonstick cooking spray.

When the dough has doubled, turn it out onto a lightly floured work surface. Gently deflate and then let it rest for 5 minutes. Roll into a large rectangle, about 12x20 inches (add flour as necessary to prevent the dough from sticking). Sprinkle the filling over the dough in an even layer. Starting with a short end facing you, roll the dough tightly into a log. Pinch the edges to seal. Use a sharp serrated knife to cut the dough into 12 equal (about 1-inch) pieces. Place one piece in each well of the muffin tin, cut side up. Loosely cover the pan with plastic wrap and allow to rise for 30-45 minutes, or until the rolls are puffy.

Meanwhile, preheat the oven to 350 F.

To make the egg wash, use a fork to beat and cream together until combined. Once the rolls have risen, brush them with the egg wash. Bake for 18-20 minutes, or until the rolls are golden brown and puffed (an instant read thermometer inserted in the center should register 190 F). Transfer the pan to a wire rack and allow the buns to cool briefly before removing them. These were best warm, but we enjoyed leftovers for several days, microwaving the rolls briefly to recreate that fresh from the oven warmth.

Makes 12

Roasted Brown Butter Banana Bread

Things I'm loving lately:

1. Friday Night Lights. By day 3 of being sick on the couch last week, I was so bored I decided the only remedy was to start watching a new show on Netflix. I'd heard really good things about Friday Night Lights from some other bloggers, and it also stars Connie Britton who I'm loving in Nashville right now so I gave the first episode a shot. Four days later and I'd finished the entire 22-episode first season. Yep, you could say I'm a fan :) I love football, but the show is about so much more than that, and I was drawn in immediately. I haven't started season 2 yet, but only because I fear what it'll do to my productivity...

2. Hockey is back! Well, soon anyway. This fall just wasn't the same without my boys in black and gold. And as much as I'm enjoying watching the Patriots in the playoffs, football will be over in a few short weeks and without hockey, it was going to be a very long winter.



3. Comfort food. It's winter - enough said, right? We've been all about soups and stews, meatloaf, mac & cheese and other simple pasta dishes. But we can't forget about dessert!

For me, banana bread is one of the ultimate comfort food desserts. It's right up there with chocolate chip cookies. There are a million banana bread recipes out there, and a lot of them are fantastic, but there are a few things that make this one extra special. First, the bananas are roasted which really concentrates their flavor. The butter in the recipe is also browned before being added, and I think we can all agree that everything is better with brown butter! I love the combination of peanut butter and banana so I threw in peanut butter chips as well, but you could use chocolate chips or nuts if you'd rather. This one is a keeper for sure!

Hope you all have a great weekend :)



Roasted Brown Butter Banana Bread
adapted from Bella Baker

{Note: choose yellow bananas for this recipe - you don't want to use bananas with dark peels like you normally would for banana bread.}

3 medium bananas
1/2 cup (1 stick) unsalted butter
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sugar
1/2 cup whole milk, at room temperature
1 1/2 teaspoon vanilla extract
1 cup peanut butter chips

Preheat oven to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.

Place the bananas (in their peels) on a rimmed baking sheet. Roast for about 15 minutes, or until the peels have blackened and the fruit begins to seep out. Remove the baking sheet to a wire rack and allow the bananas to cool completely. (Maintain the oven temperature.)

Meanwhile, add the butter to a large skillet set over low heat. The butter will melt then begin to bubble and foam. Eventually it will start to turn brown and smell nutty - be patient and watch carefully, it can go from brown to burned quickly. Remove the pan from the heat and pour the butter into a heatproof bowl. Allow to cool slightly.

Whisk the cake flour, baking soda, cinnamon, nutmeg and salt together in a medium bowl. Add the sugar to the bowl with the cooled butter and whisk to combine. Stir in the milk and vanilla extract until incorporated. Remove the cooled roasted bananas from their peels and mash them, then add to the butter/sugar mixture in the bowl. Whisk to combine. Add the dry ingredients to the bowl in two additions, stirring just until combined. Fold in the peanut butter chips.

Pour the mixture into the prepared pan. Bake for 55-60 minutes, or until a thin knife inserted in the center comes out clean. Transfer the pan to a wire rack and allow the bread to cool for 15 minutes before turning it out to cool completely.

Buffalo Chicken Meatloaf

Someone at my favorite local grocery store must have gotten carried away when they ordered ground chicken recently. For the past month every time I go they're having a crazy sale on the stuff trying to get rid of it - like $.99/lb crazy. Given that I usually have trouble finding it under $3/lb, that's a deal I can't pass up. So I've been grabbing a few pounds every time I'm there and shoving them in my freezer.

It's been awesome for my grocery budget, but not so great for variety in our meals. We only have a handful of go-to ground chicken recipes, and as much as I love these meatballs, they've been on our table quite a bit the past few weeks. It was time for a change.

I had the idea to make buffalo chicken meatloaf and found a recipe to serve as my starting point. I've made it three times now, adapting it a little more each time to get the desired result, and finally it's ready to be shared with you guys! The meatloaf has all the classic buffalo chicken flavors you know and love - ok, except the blue cheese which we aren't fans of, but if you are, I noted a swap below. Shane likes things extra spicy and I like them more mild, and we agreed this meatloaf fell somewhere in the middle that worked for both of us. I know it's not for everyone, but we are definitely meatloaf lovers in this house - I'm so glad to have another version to add to our arsenal!

Buffalo Chicken Meatloaf
heavily adapted from Busy Cooks

{Note: we aren't bleu cheese fans, but if you are you could substitute blue cheese dressing for the ranch and blue cheese for the mozzarella.}

Meatloaf
1 tablespoon olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 large egg, lightly beaten
1/3 cup bread crumbs
3 tablespoons buffalo wing hot sauce
2 tablespoons plus 2 teaspoons ranch dressing
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
pinch cayenne pepper
1/2 cup shredded mozzarella
1 lb ground chicken

Glaze
1 tablespoon buffalo wing hot sauce
1/2 tablespoon ketchup
1/2 tablespoon honey

Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

Add the oil to a medium skillet set over medium heat. When the oil starts to shimmer, add the onion and celery and a pinch each of salt and pepper and cook, stirring occasionally, for about 5 minutes, or until the veggies have softened. Stir in the garlic and cook just until fragrant, about 30 seconds to 1 minute. Remove the pan from the heat and allow the mixture to cool slightly.

In a large bowl, stir together the egg, bread crumbs, hot sauce, ranch dressing, salt, black pepper, cayenne pepper, and mozzarella cheese. Mix in the cooled veggies. Add the ground chicken and use your hands to gently mix until well combined.

Transfer the mixture to the prepared baking sheet. Shape into a rounded loaf. Stir together the hot sauce, ketchup and honey for the glaze. Brush the mixture over the surface of the meatloaf.

Bake for about 45 minutes, or until an instant read thermometer inserted in the center registers 165 F. Remove the pan and tent the meatloaf with a sheet of foil - let rest for 5-10 minutes before slicing and serving.

Easy Glazed Chocolate Cake

When we entertain, I almost always decide on dessert first. I'm still much more comfortable baking than I am cooking, plus I'm usually dealing with fewer dietary restrictions (and general pickiness) when it comes to dessert so it's an easier place to start the menu. A few weeks ago, I told you what we served for our Christmas meal, but you may have noticed I neglected to mention dessert. This glazed chocolate cake was that missing piece.

Truthfully, I probably didn't need to bake anything else. There were a ton of cookies in the house plus I'd also made fudge and had Meyer lemon pound cake on hand, but I can never leave well enough alone. Besides, it was Christmas - you can never have too many desserts(!), and I knew Shane would like this chocolate cake more than any of the other options.



It wound up being a good call to make the cake - I think it was probably the most popular option with everyone that day :) As much as I love the grandeur of a big multi-layer cake, sometimes simple does the trick. This chocolate cake is moist and fluffy, it really has a great texture. It's topped with a simple ganache glaze that is not only rich and chocolatey, but also shiny so it makes the cake just a little more special. The sprinkles are optional, but I think the pop of color on this otherwise dark cake adds a festive touch! Raspberries around the edge would also be nice, both for color and flavor (love the chocolate/raspberry combo!); I'll use them for sure if they're in season next time I make this recipe. And there will definitely be a next time!

Easy Glazed Chocolate Cake
from Gourmet, December 2010 (via Epicurious)

Cake
1 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup whole milk, at room temperature

Glaze
3.5 oz bittersweet chocolate (60% or less cacao), finely chopped
1/4 cup heavy cream
2 teaspoons light corn syrup
sprinkles, optional garnish

Preheat oven to 350 F. Spray a 9-inch round cake with nonstick cooking spray with flour. Line the bottom of the pan with a parchment round and spray the round with the cooking spray.

Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla. With the mixer on low, alternately add the dry ingredients in 3 additions and the milk in 2, starting and ending with the dry ingredients. The batter might look curdled, that's ok.

Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the cake cool for 5 minutes then turn it out onto the rack to cool completely (at least an hour).

To make the glaze: While the cake is cooling, add the chocolate to a heatproof bowl. Add the cream to a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and let it stand (ie don't stir) for 1 minute. Then, gently whisk the mixture until the chocolate is completely melted and smooth. Mix in the corn syrup. Allow the glaze to cool completely, gently stirring it a few times as it does. The glaze will thicken as it cools.

Pour the glaze into the center of the cooled cake. Use an offset spatula to spread the glaze to the edges (it should be thick enough that it's not running down the sides). Garnish with the sprinkles.

Slow Cooker Tex-Mex Chicken Stew

The last week of December brought us our very first major snowstorm of the season. It happened early in the course of a long 4-day weekend, and the timing could not have been more perfect! We didn't have anywhere to be so no need to rush and shovel the snow as soon as it fell or worry about how long it was going to take for the plows to actually come down and clear our road. I always enjoy the first snow of the season, but dare I say I think even Shane was a fan of the winter wonderland we woke up to that weekend.

Seeing the snow on the ground flipped a switch in my head and immediately had me craving soups and stews. There's nothing like sitting under a warm blanket on the couch with a big bowl of soup and watching movies on a snow day. We've done an awful lot of it lately :)



I have a goal of using my slow cooker for more than just pulled pork this winter so I flipped through a few cookbooks recently and flagged a bunch of soups and stews to try. First up was this Tex-Mex Chicken Stew, and it did not disappoint. I love the simplicity of the recipe - other than microwaving the onions to soften them up, it really is a case of dumping everything in the slow cooker and letting it do its thing. The stew is really healthy too, if you're looking for lighter options here in the new year.

Though it's light, the stew is hearty and flavorful, and there's definitely room to make it your own. As written below, it's not very spicy but feel free to leave in the ribs and/or seeds of the jalapenos or add an additional chipotle chile or two to give it some kick. The original recipe also called for black beans but given what happened the last time I served them to Shane, I took a pass this time. This recipe makes a ton of stew so you'll be eating it for days, but we enjoyed the leftovers just as much so no complaint here!

Slow Cooker Tex-Mex Chicken Stew
adapted from Slow Cooker Revolution

{Note: if you want to add black beans to the stew, do so at the same time you mix in the corn.}

2 medium onions, minced
2 jalapenos, seeds and ribs removed, minced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon canola oil
1 tablespoon chili powder
4 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes, drained
1/4 cup Minute tapioca
1 tablespoon light brown sugar
3 lb boneless, skinless chicken thighs, trimmed
2 cups frozen corn
1 chipotle chile in adobo sauce, minced
1/4 cup minced fresh parsley

Combine the onions, jalapenos, garlic, tomato paste, oil, and chili powder in a microwave-safe bowl. Microwave for about 5 minutes (stopping to stir once or twice), or until the onions have softened. Transfer the mixture to the slow cooker.

Add the chicken broth, tomatoes, tapioca, and brown sugar to the slow cooker and stir to combine. Season both sides of the chicken with salt and pepper then add it to the mixture in the slow cooker. Cover and cook on low for 4-6 hours, or until the chicken can easily be shredded.

Remove the chicken to a cutting board and when it's cool enough to handle, shred it. Meanwhile, allow the stew to sit untouched for at least 5 minutes, then use a spoon to skim any fat from the surface.

Add the corn to the stew then cover and cook on high for 10 minutes to heat it through. Stir the shredded chicken in along with the chipotle chile and cook for 5 minutes to re-warm the chicken. (If the stew is too thick, you can adjust the consistency with additional chicken broth - I didn't think it was necessary.) Stir in the parsley and season to taste with salt and pepper. Serve as is or over white rice.

Chewy Chocolate Chip Granola Bars

Well, hello there :) Happy New Year!

Long time no see, right? I can't remember the last time I didn't post for an entire week, and I certainly didn't intend for that to be the way we started out 2013. I was greeted with a particularly nasty case of the flu when I woke up last Tuesday, however, and though I'll spare you the details, I haven't done much but lay on the couch since. Thank goodness for Shane, he's been tending to my every need and nursing me back to health the whole time. I finally started to feel human again this weekend and am eager to get back to business as usual around here - I've missed you guys!



I've yet to cook or bake anything in my kitchen in the new year so yesterday I found myself digging through my draft folder looking for the perfect recipe to share today. I'm not going to lie, the ones I most wanted to share were also the most indulgent... Since it's still so early in January I decided to wait just a little longer before ruining anyone's diet :)

These granola bars seemed like a fun compromise instead. They're an awesome snack and seriously so simple to throw together - there's not even any baking required! If you're a fan of the store-bought version, you have to give them a try. I will note that they're a smidge more fragile than their packaged counterparts, but the flavor is spot-on. And while chocolate chip was always my favorite flavor, you could easily adapt this recipe in so many ways to suit your personal preferences.



Chewy Chocolate Chip Granola Bars
adapted from Lauren's Latest (via Brown Eyed Baker)

{Note: I used amber agave nectar in place of the honey as that's all I had on hand at the time. Either should work, so go with the one you prefer. Also, be sure to use quick-cooking oats - don't substitute rolled oats.}

2 cups quick-cooking oats
1 cup crispy rice cereal
1/3 cup light brown sugar
1/4 cup honey
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
3 tablespoons mini chocolate chips

Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving an overhang on opposite sides to lift the bars out afterward. Spray the foil with nonstick cooking spray.

Combine the oats and rice cereal in a heatproof bowl. Add the brown sugar, honey, and butter to a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar has dissolved. Bring the mixture to a simmer then reduce the heat to low and continue to cook for 1 more minute. Turn off the heat under the pan and stir in the vanilla extract.

Pour the wet ingredients over the dry and stir with a rubber spatula until well combined - the dry ingredients should all be moistened. Transfer the mixture to the prepared pan. Spread in an even layer and press to compact (you really want to compact the mixture or your granola bars will be crumbly). Sprinkle the chocolate chips over the top of the mixture and lightly press down on them with the spatula to compact.

Allow to set for at least 2 hours. (I transferred mine to the fridge briefly to speed things up and make them easier to cut.) Use the foil handles to lift out then cut into bars. Individually wrap the granola bars with plastic wrap and store at room temperature for up to 5 days.