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Chocolate Cream Pie

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2012 has gotten off to a rocky start in our home. Tough times call for tough measures, most importantly hope, faith, love and prayer. A close second would be food. In order to show my love and devotion, I do the best thing I know……get in the kitchen and cook. Comfort food has been in order these past several weeks. My #1 go to comfort food is Chocolate Cream Pie. This recipe is so very easy to stir together and there are no worries about tempering the hot mixture with the eggs. This is as easy a “one saucepan method” as you can find. [Read more…]

Asian Sesame Pork Tenderloin with Napa Cabbage Slaw

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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.

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Chocolate Flecked Mocha Blondies

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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

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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.

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Creamy Vegetable Soup

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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.