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Soups, Salads & Sides

Pasta Primavera Summer Salad

pasta primavera summer salad

Making pasta salads, which taste great warm or chilled, are a great meal option especially in the summer when you don’t want to have a heavy meal. And when the vegetables are fresh from the garden or local farmer’s market, it’s time for some pasta primavera.

I adore albacore tuna, especially when it’s packed in olive oil. Because there’s garlic-infused extra virgin olive oil coating the pasta and vegetables in this pasta primavera salad, it blends beautifully with the tuna.

pasta primavera summer salad

Doesn’t it look absolutely delish!?! And it’s beyond simple to make.

To get started all you need is some of your favorite pasta, two of your favorite fresh, in-season vegetables, albacore tuna, extra virgin olive oil, minced garlic, salt and pepper. These eight ingredients will come together in less than 15 minutes of cooking time (all in the microwave, so you get to stay cool in the kitchen!).

To make garlic-infused olive oil couldn’t be simpler. Take some minced garlic (about 1 teaspoon) and put in a small bowl. Cover with 4 tablespoons of extra virgin olive oil and let it steep while you prepare the vegetables and pasta.

I chose to use sugar snap peas and baby lima beans, but you can use any fresh vegetables you love. I blanched them in the microwave by putting them in a glass bowl and lightly submerging in cold water. Cook them on high for 5 minutes and voila! Drain the water and rinse with cold water to stop them from cooking, which can cause them to lose color, nutrients. Set aside the vegetables while you cook the pasta.

The pasta cooks in the microwave on high in about 10 minutes (for 2 servings). Drain the water and put the pasta in a large mixing bowl.

Combine pasta with the vegetables and add the albacore tuna. Drizzle with the garlic-infused olive oil and toss to coat.
pasta primavera summer salad

Season with salt and pepper and you’ve got a classic summer salad that’s perfect for a light lunch to enjoy at home or at the office. And for when you don’t have even 15 minutes to make lunch, you can still enjoy savory albacore tuna with sun-dried tomatoes and olive oil.

 

Pasta Primavera Summer Salad

Rating: 51

Cook Time: 15 minutes

Yield: 2 - 4 servings (2 as entree or 4 as side dish)

Ingredients

15 ounces baby lima beans
4 ounces sugar snap peas
1/2 pound uncooked mini farfalle pasta
5 ounces (2 packages) Bumble Bee Prime Fillet Albacore Tuna with Sundried Tomatoes & Olive Oil
4 tablespoons extra virgin olive oil
1 teaspoon minced garlic
sea salt and fresh ground black pepper, season to taste

Instructions

Put the minced garlic in a small condiment cup or bowl. Pour in the extra virgin olive oil and set aside. The garlic will infuse itself in the olive oil while you prepare the vegetables and pasta.

Blanch the lima beans and sugar snap peas in a microwavable bowl. Add enough water to cover vegetables; microwave on high for 5 minutes. Remove from microwave and drain. Rinse with cold water, drain and set aside.

Using a pasta cooker for the microwave, follow pasta package directions to prepare. For 1/2 pound of mini farfalle pasta, cook on high for 10 minutes. If you don't have a microwave pasta cooker, use a glass or microwave safe bowl. Put pasta in bowl and cover with water. Do not overfill; all pasta should be lightly submerged. Do NOT put a cover on the bowl; that will cause it to boil over before it's done cooking.

Drain the cooked pasta. Transfer to a large mixing bowl and stir in the vegetables. Add the Bumble Bee Prime Fillet Albacore Tuna. Drizzle the garlic-infused olive oil over the pasta and vegetables. Stir until all ingredients are well coated. Salt and pepper to taste. Serve immediately or refrigerate.

Notes

Adapted from Nigella Lawson's Pasta Primavera Salad, 2003.

http://bakedchicago.com/pasta-primavera-summer-salad-2/

Entrees

Tex-Mex Rice Bowl with Salsa Fresca

tex mex rice bowl #shop

For Cinco de Mayo,I decided to try a south-of-the-board-inspired dish quite popular throughout the Southwest. I used to live in Houston and Tex-Mex “anything” was always a popular item on every restaurant’s menu. So I wanted to take some of my favorite ingredients (brown rice and ground turkey) and create a healthier version of a Tex-Mex Rice Bowl.

tex-mex rice bowl

Tex-Mex Rice Bowl

First, I made a salsa fresca, which is also known as pico de gallo, with fresh tomatoes, onion, garlic, sweet peppers, olive oil, lime juice and cilantro. I got all of my ingredients for salsa fresca in place (mise en place) and I was off-and-running.

salsa fresca mise en place #shop

This portion of the Tex-Mex Rice Bowl recipe, the prep for the salsa fresca, takes about 15 minutes of cutting and dicing. After that, the recipe goes quite fast.

I tend to prefer mildly spicy foods, so I’m using sweet peppers in this recipe. But if you like something with more fire, definitely swap out the sweet peppers for jalapeno peppers. Combine all of the salsa fresca ingredients in a large glass or ceramic bowl.

salsa fresca

Then set aside to let it marinate while you prepare the ground turkey and rice mixtures. Gather all of your ingredients and measure out the spices to make cooking a breeze:

tex mex rice bowl ingredients mise en place #shop

First you’ll cook the instant brown rice, following the package directions. Set aside.

In a large stock pot, heat the ground turkey over medium-high heat. Cook until done and stir to crumble. Stir in the water, chili powder, paprika, cumin, onion powder, garlic powder and cayenne pepper. Bring this to a simmer, then stir in the corn and black beans. Cook for about 2 minutes, then stir in the brown rice and cook for another 2 minutes.

Ladle the rice mixture into individual serving bowls. Top each bowl with salsa fresca and sprinkle with cilantro. I’ve found that when I have a large group or if your family has different levels of spice, heat they like that it’s best to let each individual add as much (or little) of the salsa fresca as they like to personalize their own Tex-Mex Rice Bowls. That way everybody gets what they want.

This Tex-Mex Rice Bowl recipe makes a large batch; enough for 8 to 10 people. If you have leftovers, freeze the turkey-rice mixture for up to 2 months in an airtight container. For any leftover salsa fresca, that will keep for only a few days in the refrigerator in an airtight container. Use leftover salsa alone or add to melted Cheddar cheese as a dip.

Tex-Mex Rice Bowl

Rating: 51

Cook Time: 25 minutes

Yield: about 8 to 10 servings

Tex-Mex Rice Bowl

This dish has many variations in texture, from the rice and beans to the corn and salsa fresca. Personally, I like to add a small dollop of creamy, cool sour cream on the top of a hot Tex-Mex rice bowl to help cleanse the palate from the spice.

Ingredients

For salsa fresca:
4 medium plum or vine-ripened tomatoes, diced
1 medium white onion, diced
1 clove garlic, minced
2 sweet peppers, seeded (with ribs removed) and diced (substitute with jalapeno peppers, if desired)
1 tablespoon olive oil
fresh-squeezed juice of 1 lime
2 tablespoons fresh cilantro, chopped
1/2 teaspoon sea salt
For Tex-Mex bowl:
1 pound lean ground turkey
16 ounces instant brown rice (about 4 cups, dry)
1/2 cup water
1 tablespoon chili powder
1 tablespoon sea salt
1 tablespoon ground black pepper
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cups whole kernel corn
30 ounces black beans, rinsed and drained
4 teaspoons fresh cilantro, chopped

Instructions

Instructions for salsa fresca:

In a large glass or ceramic bowl, combine all ingredients and set aside to let it marinate.

Instructions for Tex-Mex rice bowl:

Cook instant brown rice according to the package directions; set aside.

Heat a large stockpot or Dutch oven over medium-high heat. Add the ground turkey. Cook until done, stirring to crumble. Stir in water, chili powder, paprika, cumin, onion powder, garlic powder and cayenne pepper. Bring to a simmer.

Stir in corn and beans. Cook for 2 minutes. Stir in rice and cook for 2 minutes.

Scoop rice mixture into individual serving bowls. Top each bowl with salsa fresca and cilantro.

Notes

I would rate the level of spiciness for this recipe at medium. If you prefer a milder spice level, reduce the amount of chili powder and cumin. If you like a very spicy dish, substitute jalapeno peppers for the sweet peppers.

The majority of prep time for this dish is for the salsa fresca. You could also make the salsa fresca in advance and keep in an airtight container in the refrigerator for up to 48 hours.

http://bakedchicago.com/tex-mex-rice-bowl-recipe/

Entrees

Crunchy Fiesta Chicken

Cinco de Mayo is almost here, so I’m hopeful that spring will decide to return soon…and stay for while!

To get into the celebratory spirit, I wanted to add some spice to a traditional baked chicken recipe featuring panko breadcrumbs. I love the crunchy texture of the panko so much that I’ll use it in turkey meatloaf and I’ve been known to eat them right from the bag.

With this Crunchy Fiesta Chicken, I’ve simply blended store-bought taco seasoning with panko breadcrumbs for my breading mixture.

panko bread crumbs

Some recipes have you mix the shredded cheese with the breadcrumb mixture, but I prefer to put the cheese on last in the baking process. That allows the breadcrumbs to stay crunchy and for most of the cheese to stay on the chicken breast.

mix the spices and cheese with the breadcrumbs

After dipping in an egg/water mixture, you dredge the chicken breasts in the glorious panko breadcrumbs on both sides. Then it’s ready to pop in an oven.

coat the chicken breasts with breadcrumbs

Turn once in the baking cycle for both sides to crisp up. Then top with 4-blend Mexican cheese a few minutes before the baking is done; just enough to let the cheese lightly melt. And you’ve got a crunchy, lightly spicy chicken breast that would be perfect for your Cinco de Mayo dinner. Pair it with a taco side salad and a great Mexican beer or tequila. Now that’s a meal worth celebrating!

crunchy fiesta chicken

Crunchy Fiesta Chicken

Rating: 51

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

4 large chicken breasts, refrigerated
2 cups panko breadcrumbs
1 cup shredded Mexican cheese blend, divided
1 package taco seasoning
2 eggs, beaten
2 tablespoons water

Instructions

Preheat oven to 400 F degrees. Line a baking pan with parchment paper, lightly coat with nonstick spray or olive oil. Then set aside.

In a pie pan, whisk together breadcrumbs and taco seasoning. Set aside.

In another pie pan, beat the eggs and incorporate 2 tablespoons of water. Take each individual chicken breast and dip (one side at a time) into the egg mixture, then the breadcrumb mixture. In some cases, you may need to dip each side twice to ensure full coverage.

Lay the chicken breast in the prepared baking pan, and repeat for the remaining chicken breasts.

Bake for 25 to 30 minutes, or until chicken is tender. Turn the chicken breasts halfway in the cooking time to ensure a crispy texture on both sides of the chicken.

During the last 3 minutes of baking, add about 1/4 cup of Mexican cheese on top of each chicken breast. Return to the oven and let it melt completely. Remove from the oven and serve immediately.

http://bakedchicago.com/crunchy-fiesta-chicken-recipe/

 

Soups, Salads & Sides

Tomato-Cantaloupe Salad

canta mato salad #FuelTheLove #ad

When summer arrives, I get very excited. Excited because summer means fresh fruits and vegetables.

tomato cantaloupe salad Pennzoil Summer Rollback #FuelTheLove #CollectiveBias #ad

There’s a lot to love about this recipe. It has only four ingredients. And the key to its refreshing, sophisticated taste is quality extra virgin olive oil and fresh mint. Seriously. A quality olive oil can make all the ingredients of a dish work together beautifully.

tomato cantaloupe salad Pennzoil Summer Rollback #FuelTheLove #CollectiveBias #ad

Tomato-Cantaloupe Salad

Rating: 51

12 minutes

Yield: 4 servings

Ingredients

1 pint cherry tomatoes, halved
1/2 cantaloupe, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 cup fresh mint, chopped

Instructions

Gather your ingredients. Slice the tomatoes. Cut the cantaloupe. Chop the mint.

Put the tomatoes and cantaloupe in a large bowl. Season with salt and pepper. Drizzle with olive oil, add chopped mint and gently toss to coat. Serve immediately or refrigerate in an airtight container.

http://bakedchicago.com/tomato-cantaloupe-salad-2/

Breakfast/ Desserts

Peanut Butter-Banana Nut Pound Cake

 

peanut butter banana nut pound cake

This pound cake is perfectly balanced with the flavors of the peanut butter, banana and pistachios. Making this pound cake slightly sweet AND slightly savory.

pb-banana-bread-mise-en-place-41

It’s always easier to execute a recipe by getting all of your ingredients organized first.

pb-banana-bread-mise-en-place-12

Then measure out each ingredient and sort by the order you’re going to use the ingredient in executing the recipe. This process, called ‘mise en place’ – which means everything in its place, will save you so much time and possible heartache. It’s like the law of gravity. It just works, so you gotta do it! Let’s get started.

You’re going to preheat your oven and preparing your baking pan. You can go traditional and grease-flour your pan but I’ve found that non-stick cooking spray, when applied correctly, works just as well and is much easier.

Sift together your dry ingredients: flour, salt, baking soda, baking powder and cinnamon. Next you’ll cream the butter product with the brown sugar and peanut butter. Be sure to incorporate lots of air into this mixture; it will help the pound cakes rise properly.

artisan-mixer1

Add your eggs, as instructed, followed by the mashed banana and vanilla.Then add the flour mixture and sour cream, alternately. Then you’ll fold in the pistachios by hand with a spatula. Pour the batter into your prepared baking pan and smooth out the top with the spatula.

pb-banana-bread-two-loaves1

Bake for 50 to 65 minutes. I recommend checking at the 45-minute mark, because the baking process accelerates toward the end. It is very easy to over bake a pound cake, unless you are monitoring closely. The top should be golden brown and an inserted toothpick should come out clean.

pb banana bread 2

After cooling in the pan for about 10 minutes, remove and let cool complete on a wire rack. You can freeze a whole loaf for up to 2 months in an airtight container. But I recommend enjoying it warm fresh out of the oven!

deliciously simple 3

Peanut Butter-Banana Nut Pound Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 loaf

Peanut Butter-Banana Nut Pound Cake

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 1/2 cups brown sugar
1/2 cup peanut butter (crunchy or smooth)
3 eggs
1/2 cup ripe banana, mashed (about 2 small or 1 large banana)
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 cup pistachios, chopped (optional)

Instructions

Preheat your oven to 350 F degrees. Generously coat a 9x5-inch loaf pan with non-stick cooking spray. Set aside.

In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of a stand mixer, cream together the butter, brown sugar and peanut butter until light and fluffy (at least 5 minutes).

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed, between additions. Add the mashed banana and vanilla.

Continuing on low speed, add the sifted flour mixture and sour cream, alternately; begin and end with the flour mixture. Beat just until combined. Fold in the pistachios with a spatula by hand.

Pour the batter into the prepared baking pan. Smooth out the top with your spatula.

Bake for about 50 to 65 minutes. The top should be gold brown and a toothpick inserted in the center should come out clean. If the top is browning too quickly, cover loosely with aluminum foil. I recommend checking your pound cake at the 45-minute mark. The baking process accelerates toward the end and it can be easy to over bake your cake.

Cool for at least 10 minutes in the pan before removing. The sides should start to come away from the pan to make removal easier. Then remove the loaf and cool completely on a wire rack.

Slice while still warm and enjoy with butter on top. Store any remaining slices in the refrigerator. The whole loaf may be frozen for up to 2 months.

http://bakedchicago.com/peanut-butter-banana-nut-pound-cake-recipe/

Breakfast

Coconut-Mango Upside Down Baked French Toast

featured image of coconut-mango upside down baked french toast #shop #JungleFresh

Nothing wakes you up like a delicious breakfast. Recently, I was inspired to try something totally different after seeing a TV chef slice up some fresh mango. Thankfully, my local grocery store has a great variety of fresh fruits like mangos, plantains and papaya. I even discovered a new fruit (at least it was new to me!) called pummelos. Amazing!

mangos at Walmart #shop #JungleFresh

JungleFresh Shop Walmart papaya closeup

plantains at Walmart #shop #JungleFresh fresh produce

pummelos at Walmart #shop #JungleFresh

organizing ingredients for coconut-mango upside down baked French toast #shop #JungleFresh

I got all my ingredients organized, including non-dairy coconut milk and orange-mango juice, to use in the recipe. I’ll also serve these beverages along with the Coconut-Mango Upside Down Baked French Toast.

toasting coconut for the coconut-mango upside down baked French toast #shop #JungleFresh

Toasting coconut flakes in a skillet takes only a few minutes, and the aroma is intoxicating.

slicing mango for the coconut-mango upside down baked French toast #shop #JungleFresh

If you’ve never done it before, slicing a mango can be a bit confusing. This video from the National Mango Board shows you how to cube or slice a mango. It’s surprisingly easy.

[youtube id=”http://youtu.be/WkCYV7v7P3M” width=”620″ height=”360″]

coconut-mango upside down baked French toast about to go into the oven #shop #JungleFresh

This is what all of the ingredients will look like inside the prepared pan before you pop it in the oven.

coconut-mango upside down baked french toast #shop #JungleFresh

And here’s what Coconut-Mango Upside Down Baked French Toast looks like on your plate! Topped with the toasted coconut flakes, sliced mango, and honey, the dish is plenty sweet without any additional condiments for me. But you may wish to dust it with some confectioners’ sugar. Any way you serve it up, it is soooooo good.

top the coconut-mango upside down baked French toast with confectioners' sugar, if desired, #shop #JungleFresh

Coconut-Mango Upside Down Baked French Toast

Rating: 51

Cook Time: 20 minutes

Yield: 4 servings

Coconut-Mango Upside Down Baked French Toast

Ingredients

1 cup unsweetened flaked coconut, toasted
4 tablespoons butter
4 tablespoons honey
1 teaspoon ground cinnamon
2 mangos, thinly sliced
3 eggs
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/2 cup mango-orange juice
1 cup unsweetened coconut milk
8 slices French bread, sliced 1-inch thick

Instructions

Preheat your oven to 400 F degrees. Generously grease a 13x9-inch baking pan. Set aside.

Place the flaked coconut in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. Do not overcook.

In a small microwavable bowl, melt the butter. Then mix in the cinnamon, honey and toasted coconut. Pour this mixture into the prepared baking pan, spreading it to evenly coat the bottom of the pan. Space the sliced mango evenly over the coconut mixture.

In a shallow bowl, whisk together the eggs, vanilla, salt, juice and milk. Dip both sides of the French bread into the egg mixture, letting it soak up the liquid. Then place it in the prepared pan.

Bake for 20 minutes, or until golden brown. Invert onto a serving platter and serve immediately.

The coconut-mango upside down baked French toast is mildly sweet without any garnishes, but you may prefer to sprinkle confectioners' sugar on top or use your favorite syrup.

Notes

You could also prepare this the night before, all the way up through placing the French bread slices dipped in egg batter into the prepared pan. Securely wrap with plastic wrap overnight. Remove from the refrigerator while you're preheating the oven. Continue cooking as directed.

http://bakedchicago.com/coconut-mango-upside-down-baked-french-toast-recipe/

Desserts

Heavenly HALO Olive Oil Cake

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

The olive oil I selected for my recipe was Arbequina. Arbequina is native to the Mediterranean and the Middle East. Arbequina olives produce an extra virgin olive oil that is intensely aromatic and its flavor profile strikes a delightful balance between grassy and peppery notes, finishing with a buttery almond flavor.

I thought that this particular olive oil flavor profile was perfect for an almond-olive oil cake – so I created a recipe for what I am calling Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze. HALO stands for:

  • Honey,
  • Almond,
  • Lemon and
  • Orange

In both the cake batter and in the glaze, the honey, almond, lemon and orange come together in harmony with the olive oil for a symphony of (almost) sinful flavor.

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

The recipe is simple and you don’t have to bring out the stand mixer. Everything combines easily by hand in just a few mixing bowls.

When you taste the cake, you can tell that it’s made with olive oil because it’s so moist. And you don’t have to smother the cake in glaze because there’s a delicate sweetness to the cake itself that comes from the buttery almond flavor of the Pompeian Arbequina Extra Virgin Olive Oil.

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

I absolutely loved how this cake turned out and can’t wait to use the other Pompeian Varietals in my cooking. The other Pompeian Varietals are stronger, bolder in their flavor profiles and lend themselves more to savory dishes. But the Arbequina olive oil is so light and versatile that you could use it in almost any baking recipe.

What’s your favorite recipe for baking with olive oil?  If you use the Arbequina extra virgin olive oil in your next baking recipe, be sure to share it here on Baked Chicago. I’d love to hear how it turned out for you. Now pardon me, but a slice of cake and a cup of coffee are calling my name….LOUDLY.

Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze

Rating: 51

Cook Time: 45 minutes

Yield: 12 servings

Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze

Ingredients

For Cake:
1 1/2 cups plus 2 tablespoons whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon sea salt
3 large eggs
3/4 cup dark brown sugar
3 tablespoons honey
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
grated zest of 1 medium lemon
1/2 cup orange juice
For Glaze:
2 tablespoons unsalted butter
1 cup confectioners' sugar
3 tablespoons milk
1 tablespoon fresh lemon juice
1/2 cup dry roasted almonds, chopped

Instructions

Preheat oven to 350F degrees. Generously grease and flour a 9-inch round cake pan. Set aside.

In a medium bowl, whisk together flour, baking powder and salt to thoroughly combine. Set aside.

In a large mixing bowl, whisk eggs to break up yolks. Add brown sugar and whisk it thoroughly. Add the olive oil and whisk until mixture is lighter in color and thickened (about 1 minute). Whisk in vanilla and almond extracts, followed by lemon zest and orange juice.

Add dry ingredients to the mixture and whisk until thoroughly combined. Continue whisking until batter is smooth and emulsified.

Pour batter into prepared baking pan. Bake for 45 to 55 minutes. Cake is done when it pulls away from the sides of pan and springs back lightly when touched. A cake tester or toothpick inserted should come out clean.

Allow cake to cool for 10 minutes in pan, then remove it and allow it to cool completely on a wire rack.

While cake cools, make the glaze. Melt butter over medium heat in a small saucepan. When butter is melted, lower heat and watch carefully until it turns a light tan color. Swirl in pan while heating to distribute heat evenly. It should smell slightly nutty. Turn off the heat and let it cool. It will continue to darken.

In a medium bowl, whisk milk with the confectioners' sugar until smooth. Slowly whisk in butter and lemon juice. Stir in chopped almonds. Spread the glaze on top of the cake and let it set.

http://bakedchicago.com/heavenly-halo-olive-oil-cake-recipe/

Soups, Salads & Sides

Authentic Parisian Parsley Potatoes

This recipe is an adaptation of a traditional Parisian Herbed Potatoes dish. I like this Parisian Parsley Potatoes dish because it’s got only 5 ingredients, it takes less than 30 minutes to prepare and its flavor is simply decadent. You could use any small (or new) potato but I recommend the traditional red new potatoes. They have such a great color and the skins are quite tasty.

Parisian Parsley Potatoes

You melt the butter in a heavy pan. Then add the potatoes, salt, and pepper – and stir to coat. Cover the pan and let it cook on medium-low for about 30 minutes, shaking every 5 minutes so that the potatoes on the bottom of the pot don’t burn. When the potatoes are done, toss with parsley and serve.

These Parisian parsley potatoes are missing something....

Don’t these potatoes look delicious. Did you notice which of the 5 ingredients is missing? The parsley! Even when you only have 5 ingredients, you must pay attention to the recipe. I had plated the potatoes and after shooting a photo  realized I had totally forgotten the parsley. What’s Parisian Parsley Potatoes without the parsley? Potatoes that are buttered, salted and peppered. Still good ,but missing a star ingredient.

ooh la la - Parisian parsley potatoes

Even if you make an error with this recipe, it’s easy to fix. I simply put the potatoes back in the sauce pan and tossed with the parsley. Situation under control!

Authentic Parisian Parsley Potatoes

Rating: 51

Cook Time: 30 minutes

Yield: 4 servings

Ingredients

8 tablespoons butter
1 1/2 pounds red new potatoes, scrubbed but not peeled, cut in half
2 teaspoons sea salts
1 teaspoon ground black pepper
3 tablespoons parsley

Instructions

Melt the butter in a large heavy sauce pan. Add the potatoes, then salt and pepper. Toss well until potatoes are coated.

Cover the pan and cook over medium-low heat for 25 to 30 minutes, or until the potatoes are tender when tested with a small knife or fork. Occasionally shake the pot without removing the lid to prevent the bottom potatoes from burning.

Turn off heat and let potatoes continue to cook (with lid on the pan) for another 5 minutes. Toss with parsley and serve hot.

Notes

Recipe adapted from Ina Garten's Herbed New Potatoes in "Barefoot in Paris" cookbook.

http://bakedchicago.com/authentic-parisian-parsley-potatoes-recipe/

Desserts

Jazzy Oatmeal-Chocolate Chip Cookies

Jazzy Oatmeal Chocolate Chip Cookies with dried cherries and cinnamon

I would never call a chocolate chip cookie boring to its face…but I might talk about it behind its back.

Have you ever craved something sweet and decadent but your brain and your mouth weren’t on the same page? Let me explain my predicament.

Yesterday my mouth really wanted to taste a chocolate chip cookie warm from the oven, but my mind was saying “how effin’ boring!” I personally don’t like confrontation, but when it involves my mind vs my mouth I step in to broker the peace.

As much as I really wanted to taste a chocolate chip cookie, I couldn’t muster the excitement to make a “plain ole chocolate chip cookie,” so I decided to browse the pantry for inspiration. That’s when I came across an unopened package of dried tart cherries, which I picked up over the holidays thinking I might make a cherry-banana bread or something equally festive.

Next to the dried cherries was my Sam’s Club-sized Quaker Oats Old-Fashioned Oats. And for a moment, I thought maybe I’ll make a cherry crisp or cherry cobbler. But that wasn’t my mission; I still wanted that chocolate chip cookie. So I thought why not combine them all into a chocolate chip cookie with oats (nice for added chewiness and fiber) AND the dried tart cherries (a nice counterpoint to the semisweet chocolate chips). My mouth was calling my brain “genius” and my mind was congratulating my mouth on having such good taste. Finally my stomach had to break up this mutual admiration society to get the recipe in motion.

Jazzy Oatmeal-Chocolate Chip Cookies

Because the inspiration for this recipe was to break out of the ordinary and try new ingredient combinations, I exchanged the butter I would normally use for some extra virgin olive oil. And I added a heaping tablespoon of ground cinnamon to play off the tart cherries to create a subtle cherry crisp flavor note.

mix ingredients for Jazzy Oatmeal Chocolate Chip Cookies

This is a one-bowl recipe that is easy to mix by hand. Simply put all the dry ingredients (except the chocolate chips and dried cherries) in a very large mixing bowl. Whisk together to combine. Then add the wet ingredients. Stir to combine thoroughly, then fold in the chocolate chips and dried cherries.

If you don’t have a cookie scoop, you could take about 1 tablespoon of dough and roll it into a ball. I tested both techniques in the first batch and found that the cookies were more uniform and held together better on the baking sheet when I used the cookie scoop. Another trick for less mess: In addition to lining my baking sheets with parchment paper, I put parchment paper underneath the wire racks. That way any crumbs from the cooling process fall onto the parchment paper.

I also used a food styling trick that I learned watching some Food Network show: reserve some chocolate chips before folding them into the batter. Then put a few chips on top of each dough ball. That way each cookie will have chips on top, making it more visually appealing.

Jazzy Oatmeal Chocolate Chip Cookies by coffee mug

These cookies may look small, but they are dense and chewy. And nearly overflowing with chocolate chips. I rarely recommend “less chocolate” but in this recipe you could easily use half as many chocolate chips as called for in the recipe and you might not notice a difference in the taste.

I decided to call this recipe Jazzy Oatmeal-Chocolate Chip Cookies because with the addition of the dried tart cherries, rolled oats and ground cinnamon, this cookie is anything but boring.

What ingredients would you add to a basic chocolate chip cookie recipe to take it from drab to fab?

Jazzy Oatmeal-Chocolate Chip Cookies

Jazzy Oatmeal-Chocolate Chip Cookies

Ingredients

2 1/2 cups old fashioned oats
2 cups whole wheat pastry flour
1 1/2 cups dark brown sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 cup extra virgin olive oil
2 large eggs
4 teaspoons vanilla extract
1 tablespoon ground cinnamon
1 cup dried red tart cherries
2 cups bittersweet chocolate chips (60% cacao)

Instructions

Preheat your oven to 350 F degrees. Line a baking sheet with parchment paper. Set aside.

In a very large mixing bowl, combine the oats, flour, brown sugar, baking powder, salt, olive oil, eggs and vanilla. Mix until combined and the dough is moist. The dough will be dense and crumbly. Fold in the cherries and chocolate chips.

Using a cookie scoop, place dough balls (roughly equivalent to 1 tablespoon of dough) on the prepared baking sheets about 1 inch apart.

Bake for 10 to 12 minutes, or until golden. Let cool for a few minutes on the baking sheet before transferring cookies to a wire rack to cool completely.

http://bakedchicago.com/jazzy-oatmeal-chocolate-chip-cookies-recipe/

Entrees

Bolognese Spaghetti Sauce

I call this recipe YOLO (You Only Live Once) BOLO because the Bolognese sauce is so rich, intense with Cabernet Sauvignon flavor that it’s the only Bolognese recipe you’ll need for the rest of your life! Yep, that’s right! Seriously.

bolognese spaghetti sauce for the slow cooker

It’s made in a slow cooker, so it is so easy to make. You could literally turn it on when you leave for work and when you return home you’ll have perfectly cooked Bolognese spaghetti sauce.

bolognese spaghetti sauce

This recipe is a modern take on a classic Bolognese sauce; I’m using lean ground turkey and I left out the chopped celery. Trust me, you won’t miss it. In my opinion, celery is the most overrated vegetable. And it only takes up “valuable space” in the slow cooker that is better served by more Cabernet Sauvignon.

bolognese spaghetti sauce

After browning the ground turkey, put all of the ingredients into the slow cooker. Turn it on HIGH and let it cook for about 4 hours. You can use any pasta, but I like to use thin, whole grain spaghetti. And, of course, top it with some quality grated Pecorino Romano cheese.

bolognese spaghetti sauce

If you have any leftovers, freeze the Bolognese spaghetti sauce in an airtight container for up to 4 months.

spaghetti bolognese sauce

YOLO BOLO: Bolognese Spaghetti Sauce

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

YOLO BOLO: Bolognese Spaghetti Sauce

Ingredients

2.5 pounds 93% lean ground turkey
2 cans (28 ounces each) Dei Fratelli Crushed Tomatoes
4 carrots, finely chopped (about 24 baby carrots)
2 medium onion, chopped
4 cloves garlic, minced
1/2 cup tomato paste (about 6 ounces)
1 cup cabernet sauvignon (or any dry white or red wine)
2 teaspoons dried oregano
2 teaspoons dried thyme
2 bay leaves
2 teaspoons sea salt
1/2 teaspoon ground black pepper
1.5 pounds thin whole wheat spaghetti
grated Pecorino Romano, for garnish

Instructions

Brown the ground turkey in a large skillet.

In a 6-quart slow cooker, mix together the cooked ground turkey, tomatoes, carrots, onion, garlic, tomato paste, wine, oregano, thyme, bay leaves, salt and pepper.

Cover and cook on HIGH for 4 to 5 hours, or until the vegetables are tender. You may also cook on LOW for 7 to 8 hours. Remove bay leaves before serving.

About 15 minutes before serving, cook the spaghetti according to package directions. Plate the spaghetti, top with Bolognese and sprinkle with grated cheese.

http://bakedchicago.com/bolognese-spaghetti-sauce-recipe/

Desserts

Marshmallow Cookie Crunch Brownies

Animal crackers were a childhood favorite of mine, so when I came across some at the grocery store they became the inspiration for my next brownies creation that I call Marshmallow Cookie Crunch Brownies. You can use whatever cookies you have in your pantry.

marshmallow cookie crunch brownies

Marshmallow Cookie Crunch Brownies

Prep Time: 15 minutes; Total Time: 45 minutes

Ingredients:

  • 10 tablespoons unsalted butter
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 cups animal crackers cookies (or substitute your favorite sandwich cookie, chopped)
  • 1 teaspoon vanilla extract
  • 4 eggs
  • pinch of sea salt
  • 1 1/2 cups miniature marshmallows
  • 2 cups semi-sweet chocolate chips

Directions:

Preheat your oven to 375 F degrees. Lightly grease the bottom of a 13×9-inch baking pan with butter or non-stick cooking spray. Set aside.

Whisk together dry ingredients (cocoa powder, flour, baking powder and salt) in a medium bowl; set aside.

In a large sauce pan, melt butter over low heat. Add granulated sugar, stirring until completely blended with butter. Stir in the flour mixture. When combined, remove from heat and set aside. The mixture will be very dry at this point.

In a large bowl, whisk together eggs and vanilla. Incorporate the egg mixture into the brownie batter in the sauce pan. Stir until well blended. Fold in the animal cracker cookies, marshmallows and chocolate chips.

marshmallow cookie crunch brownies

Pour into the prepared baking pan. Spread the batter evenly to promote even baking. Bake for 25 to 30 minutes, or until set.

Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

marshmallow cookie crunch brownies