Plugged Into Cooking :: The Electrified Cooks

Asian Sesame Pork Tenderloin with Napa Cabbage Slaw

Kathy — Mon, 20 Feb 2012 16:15:00 +0000

My taste buds are fickle and get bored easily. I love to cook with the seasons as the weather changes—a salad and fresh corn in the summer, a soup or stew when it snows. Yet, this time of year, I tire of winter fare and long for fresh—especially this winter with the weather so oddly warm. So I hunger for fresh and different, yet in reality, it must be simple and quick.

This week, the answer to my dinnertime dilemma was this Asian Sesame Pork Tenderloin with Napa Cabbage Slaw. I really do mean quick and easy as it uses a bottled salad dressing for the marinade and dressing. Pork tenderloin is at the top of the scale for effortless—pop in the oven and roast! Best of the, the aroma of the glazed, roasting pork fills the kitchen like only a very special dish can and the flavor is bright, fresh, crisp and wonderful. It transcends the seasons and broke my dinnertime boredom.

Asian Sesame Pork Tenderloin

1 1/4 to 1 1/2 pounds pork tenderloin
1/4 cup light Asian roasted sesame salad dressing
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon finely minced ginger
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon sesame seeds

Place pork in a zip-top plastic food bag. Combine salad dressing, sesame oil, garlic and ginger and pour over pork. Seal and refrigerate for 3 to 4 hours, or up to 24 hours.

Preheat oven to 375° F. Line a shallow roasting pan with aluminum foil. Spray foil with nonstick spray. Drain meat and discard marinade. Place meat on foil-lined pan. Combine honey and brown sugar and brush evenly over the top and sides of the pork. Sprinkle with sesame seeds. Roast uncovered 30 to 40 minutes or until meat thermometer inserted in the center registers 155° F and meat is just slightly pink in the center. Remove and allow to stand 5 minutes. Slice crosswise into medallions.

Makes 4 servings.

Tip: Pork tenderloin, without marinade or seasonings, is readily available in a vacuum sealed package. Generally, these have had the “silver skin” already removed. If your pork tenderloin is covered with a very thin, iridescent skin (known as silver skin) it is easily removed. At one end, using the tip of a sharp knife, cut the skin, then, slide your fingers under the skin. Carefully cut away the skin while pulling gently.

Napa Cabbage Slaw

4 cups thinly sliced Napa cabbage (about 1/2 of a medium head)
2 green onions, thinly sliced
1/2 red bell pepper, chopped
1 large carrot shredded (or 1/3 cup packaged, shredded carrot)
2 tablespoons minced cilantro
1/3 cup light Asian roasted sesame salad dressing
1 tablespoon seasoned rice vinegar

Combine cabbage, green onions, bell pepper, carrot and cilantro in a salad bowl. Mix together salad dressing and vinegar and pour over cabbage. Toss to combine.

Makes 4 servings

Tip: If desired, garnish with toasted sesame seeds or chopped, honey roasted peanuts.

Chocolate Flecked Mocha Blondies

Roxanne — Mon, 13 Feb 2012 03:15:26 +0000

Valentine’s Day has always been one of my favorite holidays. I can sill vividly remember the excitement of receiving valentines and decorating boxes in elementary school. The excitement would mount each year through middle and high school. It is a fun, pitter patter kind of day.

My family adores brownies of any kind. This picture includes the Bateman Family Brownies without frosting but with the addition of a white chocolate drizzle. My favorite are these crunchy almost toffee-like Chocolate Flecked Mocha Blondies. They mix together in a snap and they are a nice change from rich, decadent brownies. I decided to make both to satisfy all the loves of my life.

This is the week to remember how blessed I am to be married to my very own prince charming, parent to an adorable 14 year old and able to spend precious moments with my mom and dad….yea! And last but not least, the fluffiest toy bichon ever, Daisy. Life doesn’t get much better than that.

May each of you enjoy a moment to reflect on the blessings of those you love and indulge in a sweet treat.

Chocolate Flecked Mocha Blondies

3/4 cup butter (12 tablespoons or 1 1/2 sticks), plus melted butter for pan

2 tablespoons light corn syrup

1 1/4 cups dark brown sugar

1 teaspoon espresso powder ( I prefer King Arthur’s Brand)

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 eggs, room temperature and beaten

1 cup mini semi sweet chocolate chips

1 cup chopped roasted and salted pecans (Trader Joe’s)

Preheat oven to 350°F.

Line a 9 x 13-inch pan with nonstick aluminum foil. Brush with melted butter.

In a medium saucepan over medium heat, , melt butter. When butter has melted, whisk in corn syrup and brown sugar. Keep whisking until mixture is emulsified and smooth. Remove from heat and stir in espresso powder and vanilla.

In a small bowl, whisk together flour, baking powder and salt. Beat eggs into emulsified mixture. Add flour mixture and combine using a batter whisk or heavy spoon.

Fold in mini chocolate chips and pecans.

Bake for 23 to 25 minutes or until set. Take care not to over bake. Allow to cool on a wire rack.

If desired for garnish, drizzle with additional melted chocolate.

Spanish-Style Chicken in Garlic-Tomato Sauce Recipe

Kathy — Mon, 06 Feb 2012 13:49:08 +0000

Tastes change. It’s sad, but true. A couple weeks ago I remembered an old recipe that I had made, and loved, years ago. I was longing for it— chicken, simmered in tomatoes, onions, and peas. Warm, comforting, easy to prepare and as I recall, very good. It was one of the first meals I made when I was out on my own and newly married and I made it often. I could not erase the cravings and knew I had to make it again.
The tattered and stained recipe confirmed that it was the one, yet I was stumped. Something was very wrong. This recipe was so plain. Where were the seasonings? Surely this was not THAT recipe. I had made it in my dreams so many times last week—and it was thick and rich and packed with flavor. Cruel trick! Not all recipes withstand the test of time.
I was still craving chicken in tomatoes. So, out with the old – and in with the new. This version is the comforting, easy dish I was longing for. It is a recipe that you can easily adapt to your own tastes. I love baked dishes, because it seems I always have things to do while dinner bakes. I love recipes that I can add more zip and flavor to—when I am longing for spiciness. I love dishes that I can add peas to—just because I love peas.
This time, I split the whole chicken—which is surprising easy to do and makes for a fun presentation—but the dish would be really good with any of your favorite, bone-in chicken pieces. I served it on rice, but next time, I just may serve it with mashed potatoes, cooked pasta or just, as is. I will have to see what I am longing for that night.
So, here is my new version of that chicken recipe. Give it a try, as it just might be the perfect dish for your family tonight.

Spanish-Style Chicken in Garlic-Tomato Sauce

1/4 cup olive oil
1 whole chicken, split or cut-up, about 3 1/2 to 4 pounds
1 large sweet Spanish onion, cut into 8 wedges
3 or 4 cloves garlic, minced
1 cup sliced button mushrooms
1 red bell pepper, thinly sliced
1 can (28 ounces) crushed tomatoes
1/2 cup white wine
2 teaspoons dried oregano leaves
1 bay leaf
1/8 to 1/4 teaspoon crushed red pepper
Salt and pepper to taste
1 cup frozen peas

Preheat oven to 350° F. Heat oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook until well browned. Turn and brown the second side. Remove chicken and place, skin-side up, in an 11 x 17-inch baking dish.

Add onion and garlic to skillet and cook, stirring 3 minutes. Stir in mushrooms and peppers and cook vegetables, stirring frequently, about 5 minutes or until tender. Stir in tomatoes, wine, oregano, bay leaf, crushed red pepper, salt and pepper. Spoon tomato-vegetable sauce over chicken. Cover and bake 60 minutes (45 minutes if baking chicken pieces). Stir in peas, cover and bake 10 to 15 minutes or until meat thermometer inserted into the breast or thigh registers 170° and meat is no longer pink.

Makes 6 servings

Tip:
Ask the butcher to split the chicken for you. Or, with a large, sharp knife, cut through the center of the breast, then cut out the backbone. If desired, use one cut-up chicken or 6 of your favorite bone-in chicken pieces.

Serve chicken with sauce. Accompany with rice, mashed potatoes, or cooked pasta, if desired.

Creamy Vegetable Soup

Roxanne — Mon, 30 Jan 2012 13:25:53 +0000

It has definitely been a winter to remember…..or not? While we haven’t had any snowfall accumulation and for the most part the weather has been mild, it still seems bone chilling cold to me on many days. What is the best cure for bone chilling cold? Soup, of course.

My family adores the old standbys such as chicken noodle and vegetable beef, but we enjoy soup of all kinds and it is a terrific way to “hide” vegetables from our 14 year old. While she is not a picky eater, it is always a great day when she eats vegetables cheerfully.

Recently, my dear friend, Karen Adler (aka BBQ Queens) served Celebration Soup at a fireside dinner in her home. It was a great change of pace and it was delicious. This recipe comes from a wonderful book she wrote, A Kansas City Christmas: Traditions and Recipes from the Heartland. She inspired my version of Creamy Vegetable Soup. I hope it becomes your family favorite too.

Don’t forget to enter our contest for the 175 Best Babycakes Cake Pops Recipes giveaway. There are only a few days left to enter, so do it now. Follow this link back to the announcement of the book and learn how. It will be out at stores and available on web sites soon, but enter before January 31 and you just might win a copy now.

Creamy Vegetable Soup

3 tablespoons butter

3 carrots, thinly sliced

3 stalks celery, thinly sliced

3 green onions, thinly sliced

1 small zucchini, diced

2 cans (14.5 oz. each) low sodium chicken broth

2 cans (10 3/4 oz. each) cream of potato soup

1 cup milk

1 cup sour cream

2 jars (5 oz. each) Old English Cheese Sauce

Heat butter in large saucepan over medium high heat. Add carrots, celery, onions, and zucchini. Cook for 5 to 7 minutes. Add chicken broth and simmer for 30 minutes. Add remaining ingredients and stir until cheese melts and soup simmers. Sprinkle with chopped green onions before serving.

Makes 6 servings.

175 Best Babycakes Cake Pops Recipes

Kathy — Mon, 23 Jan 2012 15:41:28 +0000

It’s here! Our newest book, 175 Best Babycakes Cake Pops Recipes is out and we are thrilled.

Packed inside the new cookbook are recipes for cake pops of all kinds and flavors, plus muffins, biscuits, meatballs, appetizers, ebelskivers, doughnuts, scones, bread bites and more. You will find recipes that will inspire you to use your Babycakes Cake Pop maker every day—from morning to night. Most of all, when cake pops are just the right treat, you will discover the perfect flavor, plus awesome decorating and gift suggestions so your cake pops will steal the show. Weddings, showers, holidays, teacher gifts, thank you gifts, elegant affairs, simple gestures, big graduation parties, and even a dog treat are just a few of the special occasions that are described in detail so you can easily make and serve fantastic cake pops.

We think you will be especially pleased with the step-by-step photos! You will discover exactly how to attach the sticks, dip the cake pop in the coatings and add decorative swirls, marbleize the colors, make beautiful rosebuds and make darling little people. It couldn’t be easier.

We are so excited we can’t wait to share the book with you so we are going to give one away to one lucky reader. To enter for a chance to win a copy of the book, simply leave a comment on this post telling us your favorite flavor of cake pop. (Just a note of clarification–there is a delay in all comments. Go ahead, and write your comments and submit it. Once we approve the comment, it will appear.)

For additional entries:

Become a fan of Plugged Into Cooking on Facebook.
Tweet the Following: “I hope to win a copy of 175 Best Babycakes Cake Pops Recipes @ Pluggedintocooking.com.”

All entries must be received by midnight, CST on Sunday, January 31, 2012. Winner will be chosen by random drawing and notified via valid email address.

Our cookbook is now available at thebabycakesshop.com and through Amazon.com or soon, through retail and book stores everywhere.

The Winner is….SewLindaAnn. Congratulations! You won the cookbook! Happy Cake Pop Baking!

Want just a taste? Here is one of our favorites from the book.

Princess Cake Pops

Makes 22 to 24 cake pops
1 1/4 cups white cake mix
3 1/2 tablespoons strawberry instant pudding mix (half of a 3.4 oz package)
1 large egg, at room temperature
1/3 cup milk
1 tablespoon unsalted butter, melted

In a medium bowl, using an electric mixer on low speed, beat cake mix, pudding, egg, milk and melted butter for 30 seconds or until moistened. Bake on medium speed for 2 minutes.

Spray cake pop wells with nonstick baking spray. Fill each well with about 1 tablespoon batter. Bake for 4 to 6 minutes or until a tester inserted in the center comes out clean. Transfer cake pops to a wire rack to cool. Repeat with the remaining batter.

Attach cake pop sticks, dip and decorate as desired.

Credit: 175 Best Babycakes Cake Pops Recipes, by Kathy Moore and Roxanne Wyss, (Robert Rose, Inc., 2012)

Winter Salad

Roxanne — Mon, 16 Jan 2012 13:33:13 +0000

We are still trying to stay focused on increasing the amount of vegetables in our family meals. Winter is the perfect time to add soup and salad to the menu. While the weather doesn’t make me yearn for the grilled salads of summer, I still turn to leafy greens as often as possible. This Winter Salad has been a favorite for years. The ingredients provide a heartier profile that suits these winter days perfectly.

I served this hearty salad with a bowl of Cheesy Vegetable soup over the weekend and everyone clamored for more. It’s a great recipe to warm your soul during these gloomier winter months. I would love to know if you give this salad a try.

Winter Salad

6 cups salad greens, such as spring mix with arugula
2 slices bacon, cooked crisp and crumbled
3 tablespoons toasted, coarsely chopped walnuts
3 tablespoons dried sweetened cranberries
1/4 cup crumbled goat cheese

Dressing

3 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon coarse grain mustard
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced

In a large salad bowl, toss all the salad ingredients.

In a small bowl, whisk together the dressing ingredients. Drizzle desired amount of dressing and toss gently.

Souvlaki Pork

Kathy — Mon, 09 Jan 2012 13:58:15 +0000

What’s for dinner? Such a simple question and yet, it strikes terror in our hearts almost daily. I have a confession to make—and that is sometimes I hate that question as much as you do. I know, I write about food and love to develop new recipes. But, when stuck between a rock and a hard spot (you know–hunger pangs with time pressing in,) I turn to a few, same old tried and true recipes. Do you do that too? Worst of all, those same old familiar ones get boring—but this one just never bores me.

Pork with lots of garlic and oregano with pita bread is one of my favorite recipes. It is my version of a Greek inspired fast food—souvalaki, and I make it with the traditional foods and flavors but then, just cause it is me, add more veggies than the classic recipe and love every bite. It sounds so very exotic, but really, it uses every day foods, so that makes it easy to do–even when you can’t think of what else to do. It is best to marinate the meat–and several hours or even overnight as that adds more flavor then marinating just an hour–but do what you can.

This winter, in my part of the country, it has been incredibly mild, so you will find me outside grilling many nights. I know sooner or later, the cold and ice will keep me indoors –but never fear—this recipe is such that I can do the whole thing in a skillet on the stove or out on the grill. Easy, no-brainer, year-round food. That makes it tried and true in my book. How about yours?

Souvlaki Pork

1 1/2 pounds boneless pork sirloin roast
5 tablespoons olive oil, divided
3 tablespoons lemon juice
1 tablespoon red wine vinegar
4 cloves garlic, minced
1 tablespoon oregano leaves
Salt and pepper to taste
1 red pepper, seeded and cut into thin strips
1 red onion, thinly sliced
Warm pita breads, quartered
Tzatziki sauce, see below
Shredded romaine lettuce, optional

Cut pork into 3/4-inch cubes and place in a zip-top bag. Add 4 tablespoons olive oil, lemon juice, red wine vinegar, garlic, oregano salt and pepper. Seal bag and squeeze to evenly coat pork. Refrigerate several hours or overnight.

Drain and discard marinade. Thread pork cubes onto skewers. Preheat grill to medium-high, or allow coals to burn down to white ash. Grill skewers in a covered grill 6 to 7 minutes or until pork is well browned and just slightly pink in the center, turning to cook evenly. Remove from grill, cover and allow to stand 5 minutes.

Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Add red pepper and red onion and cook, stirring frequently, 7 to 9 minutes or until vegetables are done as desired.

Serve pork and vegetables with tzatziki sauce and accompany with warm pita and shredded romaine, if desired.

Makes 4 to 6 servings

Skillet method: Heat a large skillet over medium-high heat. Pour meat, with any marinade mixture into the skillet. Cook, stirring frequently, 10 to 14 minutes, or until liquid has evaporated, meat is well browned and meat is just slightly pink in the center. Remove from skillet and keep warm. Add oil and vegetables to skillet and cook as directed. (Note: meat may also be cooked in a grill pan or follow manufacturer’s directions and cook on an indoor grill.

Tip: Pork sirloin roast is readily available at grocery stores and is an ideal cut for this dish as it has a great balance of lean with a little fat for flavor. You can use other pork cuts, such as loin or a well-trimmed Boston Butt. Especially if you choose a lean piece of pork loin, cook just until the pork is slightly pink, as it will taste dry if overcooked.

Tip: Not all pita bread is equal. Be sure to purchase the freshest, softest pita bread you can find. In my area, that means a quick stop at The Olive Bakery and Café where the pita is absolutely perfect.

Tzatziki Sauce

1 carton (6 ounces) plain Greek yogurt
1/2 cucumber, not peeled and shredded
Juice of 1 lemon
2 cloves garlic, minced
Salt and pepper, to taste

Combine all ingredients in a small bowl. Stir well.

Makes about 1 cup

Black Eye Pea Dip

Roxanne — Fri, 30 Dec 2011 02:34:38 +0000

If you’ve been reading our blog very long or if you know me very well, you have probably figured out that I love all things Southern. I mean Louisiana, Georgia, Alabama, Tennessee, North Carolina, South Carolina, Mississippi, Virginia and Texas. Since I was born and raised in Missouri, I like to think I am a Southerner…..oh, well sort of.

That said, a tradition that our family has shared for many, many years is eating black eyed pea dip on New Year’s Day. This ritual is said to bring prosperity and much “good luck” to all who partake. We take a moment to reflect on all the blessings of the past year and say a prayer of gratitude. Some years this has been easier to do than in others, but each and every year is sprinkled full of so much to be thankful for that this is an important time for each of us. After we have reflected on the past year, we turn our thoughts to the New Year and share our hopes and dreams for all that the New Year holds. It is always a bit magical to enjoy this dip and have fun with our plans for the future.

Kathy and I want to take this opportunity to thank you for reading our blog this past year. We never imagined that 2011 would hold so much for us and that we would complete not one, but two cookbook manuscripts! Wow! A lot can happen in 12 months.

We have some special announcements to make in 2012, so please come back, pull up a chair, savor recipes and stories with us. We would love to hear from you.

Happy New Year!

Black Eyed Pea Dip

1 can (15 oz.) black eyed peas, drained
3 green onions, cut into 1-inch pieces
1/2 cup sour cream (light works well)
1/2 cup salsa
1 teaspoon garlic salt
4 slices bacon, cooked until crisp and crumbled

Place black eyed peas into food processor bowl, reserving 1 tablespoon for garnish. Add green onions, sour cream, salsa and garlic salt. Pulse until smooth.

Pour into a bowl and fold in bacon, reserving 1 tablespoon for garnish.

Sprinkle with reserved black eyed peas and bacon.

Serve at room temperature or cold.

Tip: This dip is best served with scoop corn chips or fresh vegetables.

Merry Christmas

Kathy — Fri, 23 Dec 2011 15:24:30 +0000

One of my adult daughters came by last night and commented that many of her co-workers wanted to take “Christmas Class” next year. They envision a class, taught by Roxanne and I, where we will share every taste, treat and tradition of the season. They asked if it might be taught in September so they would have plenty of time to get ready for the holidays.

They were dreaming, but what a fun class it would be– yet let me share a secret. The Electrified Cooks really don’t have a corner on all things Christmas—we just love it. Every part of the season is something to embrace and cherish. From the decorating and first candle of Advent, through the wrapping and baking, to the final toast of the season—it is all magical and it is packed with love. Each activity can become a favorite family tradition.

When planning a recipe to share today, my mind was filled with all things Christmas. Should it be gingerbread cookies, or that great glaze for the ham, or candy or what? Then I realized that you, like me, plan and dream in the fall—then crazy days of last-minute scrambling take over. There is just not time to add another new recipe to the plate. So next year maybe we will teach that Christmas class and we will certainly share more holiday recipes here, in our blog, but for now, let’s just share the magic and love of the season.

Most of all, let us take this time to share the warmest of wishes to each and every one of you. We are so grateful for the opportunity to have you stop by and hope you will come often. We love to share our favorite recipes with you and always have a story or tip to share. We are always eager to learn what you cooked or would be happy to answer your cooking questions.

We are blessed to be the best of friends and are thankful to include you in our circle of friendship.

Have a very Merry Christmas.

Apricot Cookies

Roxanne — Mon, 19 Dec 2011 13:33:46 +0000

This is such a special time of year. The weekends are jam packed with activities, festivities and lots of great food. On Saturday, we had a wonderful lunch at The Webster House followed by a performance of The Nutcracker at the Kauffman Center. What a magical afternoon. We celebrated my husband’s birthday with our annual Cinderella carriage ride on the Country Club Plaza and we enjoyed the sights, sounds and smells of the most joyous time of year. Sunday was a beautiful advent service at church followed by an annual mother daughter tea that a special friend hosts each year.

The tea brings me to this recipe, Apricot Glazed Cookies, which are perfect to accompany a Christmas cup of tea. This is very easy to mix together and the kids will have fun glazing the rich butter tea cookies. No pressure to decorate, just bake and enjoy.

It is our wish that each of you will take time to create food memories and traditions this holiday.

Apricot Glazed Cookies

1 cup butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups all purpose flour

Glaze:
1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 tablespoon butter, softened
1 to 2 tablespoons half and half
1 teaspoon light corn syrup

Toasted almond slices

Combine 1 cup butter, sugar, brown sugar and almond extract in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.

Divide mixture into fourths and form 4 logs about 4 1/2 inches each. Wrap in plastic wrap and refrigerate at least 1 hour.

Preheat oven to 375º F. Cut logs into 1/4 inch slices with sharp knife. Place 1-inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges are slightly browned. Cool completely.

Combine all glaze ingredients in small bowl. Beat at low speed until creamy and smooth. Frost cooled cookies. Garnish with toasted almond slices.

Makes about 5 dozen cookies