Dessert: PBC Blondies

February 28, 2013 by Lee in Plan for a Party

PBC = Peanut butter cup, and these blondies = obsession! I love peanut butter, chocolate and gooey, and this cookie definitely delivers on all three. I suggest cutting these blondies into tiny triangles for a rich less guilty bite! Pack them up for picnics, or potlucks - also party perfect for March madness (my other obsession)!

INGREDIENTS

5 oz [150g] mini chocolate peanut butter cups, unwrapped and chopped
8 tablespoons [113g] butter, melted
1 cup [180g] brown sugar
1 large egg
1/2 teaspoon [2.5mL] vanilla extract
1/2 teaspoon [2.5mL] almond extract
pinch of salt
1 cup [120g] all-purpose flour

DIRECTIONS

Butter an 8"×8" [20cm] pan
Mix melted butter with brown sugar – beat until smooth.
Beat in egg; add vanilla and almond extract.
Add salt, stir in flour. Mix in chopped mini peanut butter cups.
Pour into prepared pan. Bake at 350 degrees [177C] 20-25 minutes, or until slightly set in the middle. Cool on baking rack before cutting.

Adapted from Smitten Kitchen

Comfort Food: Chipotle Chicken Corn Chowder

February 21, 2013 by Lee in Comfort Food, Weeknight Meals

If it's cold and a little dreary outside, I like to make this warming chicken corn chowder. The chipotle pepper gives it a smoky kick, and the orzo thickens it beyond soup status. Doubling the recipe easily feeds a crowd - so add a crusty baguette or two and you're ready for a weekend get-together. To keep entertaining simple, make it a day ahead - just reheat slowly and ladle into bowls(or mugs) to serve.

INGREDIENTS

1 T [15g] butter
1/2 c [75g] red pepper, diced
1 medium onion, chopped
1 10.5 oz [298g] can condensed cream of chicken soup
1 chipotle chili, diced plus 2 t [10mL] adobo sauce
32 oz [950 mL] chicken broth
16 oz [475 mL] shoepeg white corn, frozen*
2 c [450g] cooked chicken breast, cubed
1/2 c [95g] uncooked orzo
1/2 t [2.5mL] basil, dried or 1 t [5mL] fresh, chopped
1/2 t [2.5mL] thyme, dried or 1 t [5mL] fresh, chopped
1 T [12.5g] sugar
1/2 t [2.5mL] salt
1/2 t [2.5mL] pepper
1 c [240mL] milk

* NOTE: I often substitute Trader Joe's Corn and Chile Tomato-Less Salsa - if using, omit corn, sugar, salt and pepper

DIRECTIONS

Melt butter in a large Dutch oven over medium-high heat; add onion and red pepper, sauté 5 minutes or until tender.
In a small bowl, mix diced chipotle chili and 2 t adobo sauce with condensed cream of chicken soup; add to sautéed vegetables.
Add chicken broth and next 8 ingredients; simmer 20 minutes or until orzo is very tender and soup is thickening.
Stir milk into chowder, and simmer 5 minutes.

Adapted from Southern Living

Comfort Food: Greek Stew

February 18, 2013 by Lee in Comfort Food, Entrees

Comfort food in a few easy steps! This delicious stew, really low on the difficulty meter, combines beef with tomato, green beans and a healthy dose of oregano, a Greek favorite. Serving this flavorful stew over pasta really makes for a hearty dish. Or, you can omit the pasta, fill individual bread boules and host a comfort-filled dinner party!

INGREDIENTS

1/4 cup [60mL] olive oil
1 - 1 1/2 lbs. [450-680g] beef stew meat, cut in small cubes
1/4 cup [30g] flour
1 14.5 oz. [411g] can stewed or diced tomatoes, with juice
1 teaspoon salt [5mL]
2 teaspoons pepper [10mL]
1 tablespoon [15mL] dried oregano
12 oz. [340g] frozen green beans
1/2 c [120mL] water
12 oz. [340g] frozen cavatelli pasta* (optional)
1/4 cup [28g] parmesan cheese, grated (optional)
4 mini bread boules [optional]

Note: *Celetano brand cavatelli is a sturdy shell pasta perfect for serving with stew.

DIRECTIONS

Heat olive oil in stock pot.
Place stew meat in plastic bag with flour, salt and pepper and shake vigorously to coat.
Shake off excess flour and carefully place meat in hot olive oil.
Brown meat in oil, in two batches if necessary.
After all meat is browned, pour in tomatoes with juice, scraping bits from bottom of pot.
Add oregano, and if needed, additional salt and pepper to taste.
Bring temperature just to boil and then simmer on low 2 hours, or until meat is fork tender.
Add frozen beans to pot, using 1/2 c [120mL] water to cover beans.
Cook on low for 30 minutes and then serve over pasta, or in bread boules, sprinkling with grated parmesan cheese if desired.

Quick Appetizer: Dolores Dip

February 14, 2013 by Lee in Appetizers, Plan for a Party

Try this savory dip when you want a "make ahead" option for a party, or a potluck. If you're hosting a bridal or baby shower, this is also an easy and deliciously different filling for tea sandwiches. It's named for my mother, Dolores, who is always asked to bring this creamy spread to every occasion. Thanks, Mom, for sharing the super secret family recipe!

INGREDIENTS

8oz. [227g] regular or light cream cheese, softened
1 1/2 t [7.5 mL] horseradish
3 T [36g] mayonnaise
1 1/2 T [18g] yellow mustard
1 small red or yellow onion, grated or very finely diced
pinch of salt and pepper

DIRECTIONS

In a medium bowl, add mayonnaise, mustard and horseradish to softened cream cheese, mix well.
To creamed cheese mixture, add onion and pinches of salt and pepper to taste.
Refrigerate mixture one hour to meld flavors.
To serve, let dip sit 15 minutes to soften, then use as spread for tea sandwiches or place in small bowl and serve with chips, crackers or breadsticks.

Easy Entree: Red Pizza

January 25, 2013 by Lee in Entrees, Plan for a Party, Comfort Food, Weeknight Meals

I created this recipe after a trip to my local farmer's market. I realized that, without intending to, I'd chosen all "red" produce - juicy cherry tomatoes, red bell pepper, red onions - even some sun-dried tomatoes! Luckily, all those "red" vegetables taste even better when layered with mozzarella on a marinara sauced crust. For a spicy kick, I added the red pepper flakes. This pizza is fabulous as a quick weeknight meal, but can easily become the centerpiece of a cozy weekend party for friends. So, go to the grocery or farmer's market and stock up on "red" - oh, and maybe grab a nice bottle of it too!

INGREDIENTS

1 homemade or store-bought pizza crust
1 1/2 c [350mL] marinara sauce
1 red bell pepper, seeded and sliced into strips
1/2 c [75g] sun-dried tomatoes, diced
1/2 red onion, sliced
pinch of red pepper flakes
1/2 pint [230g] cherry or grape tomatoes, halved
1 1/2 c [168g] mozzarella cheese, shredded

DIRECTIONS

Spread marinara sauce on pizza crust, leaving 1/2 inch [13mm] border.
Sprinkle 1 c [112g] mozzarella cheese over sauce.
Layer red bell pepper strips, sun-dried tomatoes and onion over cheese.
Sprinkle with red pepper flakes.
Top pizza with cherry tomato halves and remaining 1/2 c [56g] cheese.
Bake at 400 degrees [204C] until brown on bottom and cheese is melted - about 15-20 minutes.