Cocoa Brownies (recipe from Bon Appetit)

I love trying out new recipes, and while I usually play around with new recipes when I'm cooking, baking is an entirely different story. My rule is that the recipe should be followed precisely the first time when baking, and then after that you can fiddle and fix all you want.

In the December 2012 Bon Appetit issue they had a recipe for Cocoa Brownies that looked divine, and it boasted being easy peasy so of course I had to give it a whirl. Also, I don't know about you but I'm more likely to have cocoa powder in my cupboard than squares of baker's chocolate, so this recipe was enticing because it didn't force me to put on pants on my day off. It's the little things in life that make me happy.

The Verdict: These are chocolate squares of heaven.


This recipe is essentially the same as the original, except I added in my notes about what I did and what I would do next time.

Ingredients:

• 1/2 cup butter
• 1 1/4 cup sugar
• 3/4 cup cocoa powder
• 1/2 tsp. salt
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cup flour

Directions:

1. Preheat oven to 325 F. Line a 8x8x2 glass baking dish with foil and grease it (next time I will use parchment paper because that's just my preference for lining dishes for bars). 
2. Melt the butter in a small bowl and set aside (I put the full block in a bowl in the microwave for 60 seconds). Mix the dry ingredients in a medium bowl, then slowly whisk in the butter. Add the vanilla (I usually triple the amount suggested), then one egg at a time, whisking as you go. Add the flour and fold into batter (I switched from whisk to large spoon at this stage to keep the fuss minimal) -- be careful not to over mix. 
3. Pour the batter and spread evenly into the prepared dish, then bake for 25-30 minutes -- test by inserting a knife - should come out clean or with a few crumbs (I baked mine in the middle of the oven for almost 35 minutes, so keep an eye on your brownies!). Cool on a wire rack before cutting (at this point you could even dust them with cocoa powder or powdered sugar).

Here is the original recipe. Trust me, this is worth the click.

Split Pea and Ham Soup - second version!

My bf's mom makes an incredible split pea and ham soup, and I have used her recipe for a slow cooker version in the past, but today I was feeling adventurous and wild and ambitious and hungry so I decided to use it again, but this time with my secret weapon: Ham Hock. Ok, it's not really my secret weapon since today is the first time I had the guts to actually buy one, but I tell ya, it is going to be my secret weapon from now on. My bf's mom uses ham bones in her soup, and I always knew that my boneless split pea and ham soup was missing something.... ding ding ding! A bone! Well, my local grocery stores don't often have ham bones laying around but they do have ham hocks (which, by the way, are extremely inexpensive so it's hard to come up with enough excuses to skip the hock).

I'll be honest - I was intimidated by the ham hock for a few years, and I'm so glad I got past that fear today because it is so delicious! Plus, this recipe requires a bit of TLC but it's easy so don't be afraid.

Here is my updated recipe for split pea and ham soup.

Ingredients:

• 2 lb ham hock
• 2 1/2 cups dried split peas
• 3 carrots, shredded
• 3 celery stalks, diced
• 1 yellow onion, diced
• 8 cups chicken stock

 Directions:

All ingredients together in the pot

1. Place all ingredients in your dutch oven (or a heavy-bottomed pan). Bring to a boil, then simmer with the lid on for 1 hour over low heat, stirring occasionally. 
2. Remove the ham hock and set in the fridge to cool enough to touch (about 1 hour). Continue simmering the soup. 
3. Once the ham is cool enough to handle, peel off the skin (thick outer layer). Then use a knife to cut away the excess fat (I left a a little on the meat just because I can!), and peel off the meat in small chunks and add to the soup. Continue simmering for 30 minutes, then serve hot. 

 Alternatively, if you don't want to use a ham hock you can use a ham bone with meat on it, or even plain old ham without the bone (this is still yummy, but bones lend a special flavor to soup that you don't want to miss!). 

Buttered Cabbage

Cabbage is such an interesting ingredient, in my opinion. It is peppery and crunchy raw, yet when you cook it it takes on a creamier, more subtle flavor. Even more exciting is that it takes on the flavor of the sauce you cook it in, so the possibilities are endless. I love cooking cabbage with apple cider vinegar, soy sauce, honey, dill, oh me oh my it's endless!!!  But, sometimes the most simple recipes are the most delicious, and in this case I think that rings very true.


Ingredients:

• 1 head of green cabbage
• 1/4 cup butter
• 1/4 cup water

Directions:

1. Melt butter in a medium sauce pan. Meanwhile, slice up the cabbage to your liking (I like long thin strips, but more chunky portions of leaves are yummy, too!). 
2. Add the cabbage when the butter is bubbling, stir, then pour in the water. Cook for 30 minutes over medium heat, stirring occasionally.  The cabbage will become more translucent and the water should cook off.
3. Add in salt and pepper to taste (I like 1 teaspoon salt and a dash of pepper). Serve hot with sausage, pork, ham, or peppered steaks. 

Corn Chowder

The other day the universe kept presenting corn chowder to me: it showed up on Stumbleupon, all over Pinterest, on my recipe generator... So I knew I had to make it (plus after seeing it over and over I had a serious craving to satisfy!).

Here is my version of corn chowder (feel free to play around with quantities and variations- this chowder is perfect for that!)

Ingredients:

• 2 tablespoons butter
• 1 yellow onion, chopped
• 1 cup canned diced green chiles
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 6 slices thick cut bacon, diced
• 1/4 cup flour
• 2 cups chicken stock 
• 2 cups cream 
• 2 cups frozen corn
• 1 1/2 cups shredded cheese (think cheddar, pepperjack)
• 3 tsp cumin
• 2 tsp ground black pepper
• 2 teaspoons salt
• 1 tsp cayenne powder

 Directions:

1. Heat a large stock pot to medium heat. Add in the butter, onion, green chiles, bell pepper, and garlic. Cook for about 10 minutes until the onions are translucent, stirring occasionally. 
2. Add in the bacon, stir to mix it in, then slowly add the flour to the mix, stirring constantly to coat the bacon and veggies. Cook for 5 minutes, stirring often, then gradually add the stock and the milk, alternating 1 cup each at a time. Add in the corn, then bring the chowder to a boil. Add in the cheese, taste the chowder, then season accordingly (listed are the amounts I used).  
3. Simmer for 20-30 minutes over low heat so that the chowder can thicken. Serve hot with slices of crusty baguette or alongside a salad. 

This chowder saves well and is excellent for weekday lunches!

Variations:
- use 3 large bell peppers instead of the green chiles for a more mild pepper flavor
- add chorizo or Italian sausage instead of bacon
- serve over a bed of rice with salsa, sour cream, and tomatoes
- add in a can of beans and use vegetarian stock instead of using bacon and chicken stock for a hearty vegetarian twist
- add roasted jalapenos and roasted garlic instead of green chiles and raw garlic

Beef and Bean Burritos

Burritos are an easy weeknight dinner, and excellent as leftovers. I usually rummage through my fridge to see what I can use up and add to them, and I have put together a little list of add-ins after the recipe in case y'all need some finger-lickin' inspiration. The BF's mom makes the best one's I've had, and I am still trying to figure out her magic element but this is my take on baked beef and bean burritos.

Serves 4 +leftovers
Ingredients:

• 10 flour tortillas
• 1 lb lean ground beef
• 1 small yellow onion, diced
• 1 jalapeno, minced
• 1/2 cup slice black olives
• 1/4 cup cream cheese
• 1 can kidney beans, drained and rinsed (or pinto beans)
• 1 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• salt, pepper to taste
• 1 1/2 cup grated sharp cheddar or jack

Directions:

1. Preheat oven to 400 F.  
2. Heat a large skillet to medium heat. Add the ground beef and onion, stir occasionally and cook until browned (about 8 minutes). Reduce the heat to medium-low and add the jalapeno, olives, cream cheese, and beans. Stir and let the flavors melt together. Add in the cumin, cayenne, salt and pepper to taste. Cook for about 5 minutes then remove from heat. 
3. Set up an assembly station: tortillas, filling with spoon for scooping, cutting board for rolling them up, and then a greased baking dish (9x13x2). Scoop about two heaping spoonfuls of filling in a strip down the middle of a tortilla. Roll the tortillas up, using your finger to tuck in the sides as you roll so it stays together as best as possible. Place seam-side down in the baking dish. Don't worry about perfect rolling - the cheese topping will bind them together!
4. Once the dish is full, top with the shredded cheese and bake for 15 minutes or until cheese is bubbly and golden. Serve hot with salsa, sour cream, and guacamole!

 

Dijon and Beer Baked Ribs

I have a confession. I love bar food. Ribs, wings, burgers, fries, chicken strips. Oh lordy, I could eat pub fare every day! Luckily I limit myself to every other day. Just kidding.

Football is a great excuse to eat bar food, and tonight we are having jalapenos wrapped in cream cheese, artichoke dip, and these ribs. They add a bit of punch and zest to any potluck or football party, and easy as heck which is always great in my book.

Serves 6 for snackin'
Ingredients:

•  3 racks of pork ribs
• 1 cup dijon mustard
• 1 can of beer
• 1 tablespoon each: Salt, pepper, cumin, garlic powder, cayenne powder for seasoning

Directions:

1. Preheat oven to 250 F. Slice ribs into individual pieces (Slice along the bone so each rib has bone on one side and meat on the other - it makes it easy to hold while you eat!). Mix the dry seasonings in a large bowl, then toss the ribs to coat in the rub. 
2. Butter a large baking dish (I prefer glass) and place the ribs in as an even a layer as possible. Brush them generously with the dijon, the pour in the can of beer (try to pour it near the edge so that it doesn't wash off the dijon). 
3. Cover the dish with foil and bake for 2 1/2 hours, basting occasionally. Turn the heat to 350 F and remove the foil; bake uncovered for 30 minutes.
4. Serve with a small bowl of dijon for dipping.

Butternut Squash Pasta Bake

I'm always trying to think of creative ways to have pasta because the BF doesn't eat tomatoes. Not stewed, canned, roasted, sun-dried, raw, pureed, nada. Which makes pasta night a little challenging - there are only so many times I can happily serve noodles with butter (his favorite) and white sauce (think cheesy, Alfredo, or mushroom soup) is too rich to have often. I was planning to make a butternut squash soup with sausage and mushrooms, but we ended up eating the sausage the night before so I came up with a casserole that was scrumptious and I even have enough leftovers to cover my next few days of packed lunches. It has a lot of little steps but it is well worth the effort!


Serves: 4-6

Ingredients:

• 2 medium butternut squashes
• 4 tablespoons butter, separated
• 10-12 white mushrooms (about 1/2 lb)
• 4 cloves garlic
• 6 slices thick cut bacon
• 1 container ricotta cheese (250g)
• 2 large eggs
• Salt, pepper, dried oregano to taste
• 8 cups cooked pasta (like shells, spirals, rigatoni-think sauce holders!)
• 2 cups shredded mozzarella

Directions:

1. Preheat the oven to 350 F. Slice the squashes lengthwise and crosswise to have 8 sections of squash total. Pour 1 cup water in a 9x13" glass baking dish, then place the squash flesh side down in the dish (it's ok if it doesn't all fit perfectly, just do the best you can). Cover with foil and bake for 30 minutes. Remove from oven, flip the squash flesh-side up and dab them with 2 tablespoons butter. Season with salt and pepper, cover the dish again and bake for an additional 30 minutes. 
2. Meanwhile, remove the stems and peel the mushrooms (or instead of peeling, clean with a moist paper towel). Preheat a large saute pan to medium heat. Add the mushrooms and butter, and cook for 15 minutes, stirring occasionally. Add the garlic and turn the heat to low, cook for 10 minutes. Place the mushroom mixture in a large bowl and set aside.
3. Remove the squash from the oven and let it cool until it can be handled. Use a spoon to scoop the flesh into the mushroom bowl, discard the peel. 
4. Re-heat the saute pan to medium-high heat. Chop the bacon into 1/2 thick slices and add it to the pan, cook until crisp (5-7 minutes). Use a slotted spoon to scoop the bacon into the squash and mushroom mixture, stir to combine everything. 
5. In a small bowl add the ricotta and eggs, beat with a fork for 2-3 minutes, season with salt, pepper, and oregano.
6. Rinse and re-use the dish that you baked the squash in. Grease the pan then add the pasta in an even layer. Scoop spoonfuls of the ricotta over the pasta, gently smoothing it to make it an even layer. Next scoop and smooth the squash mixture across the ricotta. Top with mozzarella.
7. Bake at 350 F for 30 minutes, or until top is golden and bubbly. Serve hot! (I topped mine with a drizzle of sriracha for an extra kick, while the BF kept his pure).

Slow cooker Coconut Curry Chicken

I love putting a whole chicken in my slow cooker for an easy weekday meal, and this recipe is so juicy and tender that I think we will be slow cooking our chicken like this many more times to come. The BF isn't a huge curry fan, but the flavors are so subtle that even he was delighted with how the chicken turned out -- hooray! The coconut milk makes the chicken extra tender, it basically melts off the bone!


Serves: 4

Ingredients:

• 1 whole chicken
• 1 can coconut milk
• 2 tablespoons green curry
• 1/4 cup sriracha
• 1 teaspoon salt
• 1 teaspoon ground black pepper

 Directions:

1. Do ahead: Place the chicken in a gallon-sized ziploc bag and add the rest of the ingredients. Let the chicken marinade overnight. 
2. Empty all of the ziploc contents into your slow cooker and cook over high heat for 6-10 hours. The longer the chicken cooks the more the meat will fall off the bone later. 
3. Once the chicken is cooked turn the heat off. Use tongs and a fork to take the meat off the bones, discard the bones or freeze them in a bag for making broth in the future. Let the chicken soak up the juice in the slow cooker as you prepare the rest of your meal (I like this served on top of rice with sauteed asparagus, snow peas, and basil!). Serve hot. 

Gnocchi with Garlic Butter Mushrooms and Italian Sausage

This week I bought a package of gnocchi for my first try at home and I was delighted with the results. I topped the gnocchi with mushrooms sauteed in garlic butter, piled high alongside Italian sausage -- it was sinfully buttery and delicious, but next time, homemade gnocchi!

Serves: 2 dinner portions

Ingredients:

• 2 cups gnocchi (half the package for us)
• 20 white mushrooms, cleaned and stems trimmed
• 1/4 cup butter
• 4 cloves garlic, minced
• 3 large Italian sausages

Directions:

1. Heat the broiler to 525 F. Pierce the sausages and bake 6 inches from the top of the oven in a casserole dish for 20 minutes, turning halfway through the cooking time for even browning. 
2. Meanwhile, chop the mushrooms in half. Heat a large skillet to medium heat, drizzle with oil and add the mushrooms. Stir occasionally and cook for 10-15 minutes, you really want to get a nice golden color on them! Add the butter and garlic, reduce the heat to low. 
3. When you are ready to eat - think 5 minutes to sitting down to eat, boil a pot of water and add the gnocchi. Boil until the gnocchi floats to the surface and drain. Toss immediately with the mushrooms and serve with the Italian sausage.

Beef and Bok Choy with Noodles

I have always enjoyed bok choy, but until today I never really considered buying it because, well, I'm kind of a sissy when it comes to Asian cuisine. I like to eat any and all Asian food I can get my hands on, but when it comes to actually cooking it for myself I stick with the easy and totally not authentic stuff (like my super duper easy fried rice or Thai soup).
However, I live a couple blocks from Chinatown and today while I was meandering through it, I saw piles of fresh bok choy and it just lured me in! I had to have it! And you know what? It was my first time cooking with bok choy and it was so delightful and easy and yummy that I am already dreaming of future bok choy recipes. Plus, it was a great way to use up leftover steak that we had sitting in the fridge. What can I say - bok choy is great.

So go pull on some pants and head the grocery store - it's bok choy night!


Serves: 2 hearty portions (or 2 light portions + leftovers)

Ingredients:

• 1/4 cup soy sauce
• 1 teaspoon honey
• 1/2 tablespoon barbeque sauce
• 2 cloves minced garlic
• 3 shanghai bok choy (if you get baby bok choy, double the quantity)
• Shanghai noodles - have as much or as little as you want (or any kind of long noodle will do--think spaghetti, linguini, even udon!)
• 1 small steak sliced into strips, about 6-8 oz.
• Sesame oil for drizzling

Directions:

1.  Preheat the oven to 375 F. Heat a small saucepan over low heat and add the soy sauce, honey, barbeque sauce, and garlic. Stir occasionally and let simmer for 5-10 minutes, until sauce has thickened. 
2. Meanwhile, saute the steak with a dab of butter in a skillet over medium-high heat, 3-4 minutes. Put the steak in a small baking dish. When the sauce has thickened, pour it over the steak and let it bake for 30 minutes, basting occasionally. Turn the oven off and let it sit in the heat while you finish preparing the dish.
3. Bring a pot of water to boil and add cook the noodles according to package instructions. Save 1/4 cup of the pasta water and drain the rest, set noodles aside.
4. Slice the thick bottoms off of the bok choy, just 1/2 inch off the bottom should do the trick. Slice the bok choy in half and set aside. 
5. Heat a large saute pan to medium high heat. When the pan is hot drizzle in a 50/50 mix of canola and sesame oil, then immediately add the bok choy. Add the pasta water and let the bok choy simmer for 3-5 minutes, stirring often. Turn off the heat and use tongs to gently stir in the noodles and beef (pour in all the pan juices, that's the best part!).
6. Serve with soy sauce and sriracha for extra pizazz.

Zucchini Quiche

I love having a quiche in my fridge - I can have a slice on the go, pack some for lunch, or serve it for brunch! Here is an easy quiche (complete with a super easy crust recipe that will probably change your life) that is perfect for those moments when you need a last-minute meal.

Make 8 healthy portions
Ingredients:
For the Crust

•  1 1/4 cup flour
• 1/2 cup olive oil
• 1/4 cup water
• Dash of salt, pepper, and any other seasoning you want (I used oregano in this quiche)

For the Filling

• Salt/pepper/dried oregano
• 1 medium zucchini
• 1/4 cup chopped red onion
• 2 cloves garlic
• 1 teaspoon apple cider vinegar
• 1/4 cup shaved parmesan cheese
• 3 eggs
• 1/4 cup milk

Directions:

1. Preheat the oven to 375 F.  Make the dough for the crust by simply combining all the dry ingredients in a medium bowl, then mix in the oil and water until dough forms (not sticky or dry - if it's dry add splashes of oil until you get a smooth dough, or if it's too wet add flour by the tablespoon). Roll it out on a floured surface to a 10-inch round, then carefully lay it in a round cake pan (or a pie pan - I just prefer a cake pan for quiches). Place the pan in the freezer to set up while you're preparing the filling. 
2. Cut the ends off the zucchini, then slice it lengthwise. Chop into 1/4 inch thick pieces. Finely chop the red onion, and roughly chop the garlic. Heat a pan to medium heat then drizzle with a bit of oil. Add the ingredients and stir often for 1 minute. Add the apple cider vinegar, then let it cook off (about 1 minute). Take the zucchini mix off the heat and remove the pan from the freezer. Scoop the filling into the crust, spread evenly. Top with parmesan and a dash each of salt, pepper, and oregano. 
3. Beat the eggs and milk in a medium bowl then pour over the fillings in the crust. Bake your beautiful quiche in the middle of the oven for 25-30 minutes. You can check to see if the quiche is ready by inserting a toothpick - if it comes out clean it's done!

Strawberry Balsamic Jam

I've been trying to get back to basics lately, trying to DIY and re-purpose and not be such a lump, and canning is something I've always wanted to master. Yesterday I took the plunge - I bought a canning kit! I considered buying everything separate then I realized that I would be setting myself up for disaster if I didn't have the right tools (plus, how would I know that I didn't have everything?)... so I bought myself a complete canning kit. And I'm so glad I did -- it made canning a breeze and now I just want to can everything I see!

This was an excellent recipe as a beginner, and it boosted my confidence, gave me a can-do attitude... get it? CAN do? Anyway, this recipe is great for testing the water - it makes 2 jars, takes less than 45 minutes working at a snail's pace, and it makes you feel like a gosh darn pioneer.

Makes 2 mason jars
Ingredients:

• 2 1/2 quarts of strawberries (about 10 cups)
• 2 cups white sugar
• 1 packet of pectin
• 1/4 cup balsamic vinegar

Other tools/supplies: 
Potato masher
Canning kit (1 large stock pot, canning rack, jar tongs, 2 mason jars + lid/band for each, funnel)

Directions:

1.  Place the jars, lids and bands in the large pot and cover with water, simmer as you work (this sanitizes the jars/lids)
2. Rinse the strawberries then hull them (aka lop off the stem). Place them in a rimmed baking sheet then mash with the potato masher -- leave it lumpy but make sure each strawberry gets smashed apart. Now here is where you have a couple options: Place the strawberries in a bowl and add 1 cup of the sugar, let it macerate overnight then continue. Or, you can be impatient like me and just forge ahead. 
3. Pour the strawberries into a large saucepan over medium heat. Add the sugar (or the remaining sugar if you decided to let it macerate) and stir constantly, cook for about 10 minutes. Bring the strawberries to a rolling boil and add the pectin. Turn the heat down to medium low and cook for 5 minutes stirring constantly. Remove from the heat and stir in the balsamic vinegar.
4. Remove the jars and lids from the water with your tongs, set them on a clean dishtowel. Turn the heat to high--we want to bring the water to a boil. Place the funnel in one jar and pour the jam in until it's no more than 1/2 inch from the top. Do the same for the other jar. Wipe the rim, place the lid on and screw on the band to fingertip tightness. 
5. Place the jars back in the water bath (use the tongs! The jars will be hot hot hot from the jam), cover with a lid, and boil for 10-15 minutes. Use the tongs to remove the jars from the water and set them somewhere where they can sit upright and undisturbed for 24-48 hours.
6. Consume jam within 1 week of opening, but as long as the top is concave (it shouldn't pop when pressed) it will keep indefinitely. 

Note:
Shelf life-- I found recipes and blogs and articles about the shelf life of homemade canned jam, and I found that if you sealed it properly and gave it the water bath at the start, you should be good indefinitely. If you blew off the water bath, you're on borrowed time. If the lids pop when you press them, it's time to eat up. Otherwise, your jam should last through the winter. Of course, this is my first time canning jam so I doubt my jam will last longer than a week or so because I will eat it all!
Sugar-- Most recipes I found told me to have a 1:1 berry to sugar ratio, but I am not a fan of super sugary foods so I had 8 cups of strawberries and 2 cups of sugar... and it was sweeeeet. As you can see in my photo, I didn't have enough jam to really fill up the jars all the way, so I adjusted the recipe for y'all.

Roasted Chicken with Baby Potatoes

I love roasting chickens but I have been really lazy lately and I've been slow cooking most of the ones I buy. But not yesterday! It was straight to the oven for this little chicky, and it wasn't any more work than plopping a chicken into a slow cooker. This meal took about 10 minutes out of my day and it tasted like I slaved over it! This is the kind of meal I love to eat-- effortless but yummy.

Serves 4 (or 2 with leftovers)
Ingredients:

• 1 roasting chicken
• 2 lbs baby gold potatoes, cleaned
• Salt, pepper, and dried rosemary to taste
• Olive oil

Directions:

1. Preheat the oven to 450F. While you wait for the oven to warm, rub olive oil all over the chicken. Put the bird belly-side down and coat it with a generous layer of salt and pepper, then put the chicken in a roasting dish belly-side up and do the same for this side. You want to really coast the chicken evenly because the seasonings are going to create a nice crust on the skin. 
2. In a medium bowl pour 1 tablespoon of olive oil and sprinkle 2+ teaspoons of rosemary. Add the potatoes and toss to coat evenly. Place the potatoes around the chicken in the roasting dish.
3. Roast the chicken and potatoes at 450F for 20 minutes, then reduce the temperature to 375F and cook for an additional 55-60 minutes, or when the chicken is pricked with a fork the juices run clear. Turn the potatoes halfway through roasting.
4. Let the chicken stand loosely tented with foil for 15 minutes before carving and serving. Serve with the potatoes and a light green salad!

Teriyaki Beef and Mushrooms

My slow cooker has saved me from many kitchen meltdowns, and when I'm feeling lazy I know that I can always plop a few food items in the cooker and let magic happen. The other day we needed something to eat for dinner but we also hadn't been grocery shopping in a while, so the only fresh items we had were a bunch of white mushrooms. We popped them in the slow cooker with some stewing beef and it became a dish that I will make many more times in the future!


Serves 2
Ingredients:

• 1 package of stewing beef
• 20 white mushrooms, cleaned with stems trimmed 
• 4 cloves of garlic, chopped 
• 1/2 cup teriyaki sauce
• 1/4 cup barbeque sauce

 Directions:

1. Place all of the ingredients in your slow cooker over high heat for 5 hours. Take off the lid and let it cook for another 30 minutes (this helps the sauce reduce a bit). 
2. Serve over rice or udon noodles!

Tip: This dish would pair well with steamed edamame, ponzu-glazed asparagus , or a simple green salad.

Slow Cooker Chipotle Barbeque and Lime Chicken

My slow cooker is my best friend in the kitchen. When I want sauces and sides to be the stars on the plate, I usually throw a chicken or a hunk o' beef in the slow cooker. I knew we were going to have soft tacos for dinner tonight, so last night before bed I added the marinade to the chicken and let it defrost overnight. Now, I have an arsenal of hot sauce, so if you don't have chipotle sauce on hand you can find it in, surprise, the hot sauce section of most grocery stores. Otherwise, you can add any other hot sauce you like to the mix (like tapatio or cholula!).

The chicken goes well with Mexican flavors, but I plan to use my leftovers in a lasagna!
If you are looking for sides to accompany this dish, check out my post here!

Makes enough for 8 soft tacos plus leftovers
Ingredients:

• 1 cup bbq sauce
• 1/4 cup lime juice
• 1/2 cup chipotle sauce
• 1 roasting chicken

Directions:

1. The night before, marinade the chicken in all of the sauces (you can put it all in a large ziploc bag or in a plastic-wrap covered deep dish). 
2. In the morning, place the chicken and the marinade in a slow cooker over high heat. Cook for 8-10 hours. 
3. Remove the chicken from the slow cooker using tongs, and carve it. Add the meat back into the sauce of the slow cooker, and keep it on low heat until serving time. 

Udon with Chicken and Asparagus

The BF and I ate this last night, and it took approximately 10 minutes of work... it was amazing! The best part about this meal is that it was super filling and I had everything in my pantry/fridge, so it required very little effort.

Serves 2 large portions (or enough for 2 servings + lunch leftovers)
Ingredients:

• 2 frozen chicken breasts
•  1/3 cup teriyaki sauce
• 1/3 cup soy sauce
• 1 teaspoon sriracha
• 10 stalks of asparagus (or however many you want!)
• 2 servings of udon noodles (available at most supermarkets, usually portioned out in packaging)
• 1 tablespoon sesame oil

Directions:

1. In the morning, put the chicken breasts and the teriyaki, soy and sriracha in a slow cooker. Turn the heat to low and let it cook for 8-10 hours. 
2. When you are ready to eat, bring a pot of water to boil and add the udon noodles. Boil for 2 minutes then drain and set noodles aside. 
3. Chop the chicken and asparagus. Preheat a large saute pan to medium heat and add the chicken and asparagus, then soy sauce to taste. Stir often and cook for 2 minutes, then add the noodles. Stir and cook for about 1 more minute, mainly to reheat the noodles and mix everything together. Turn the heat off, and right before serving mix in the sesame oil.

Enjoy!

Simple Steak Marinades

This is a compilation of my go-to steak marinade recipes - have at it!


Quick Marinade
This is a simple marinade that works best when you're in a pinch. If you forgot to marinade the steaks, no worries! Just put them in a ziploc bag or covered casserole dish around the time you fire up the grill or preheat the broiler (of course, the longer the better, but this will do when you're pressed for time).

• 1/2 cup soy sauce
• 1/4 cup lemon juice
• 2 tablespoons Worcestershire sauce
• 4 cloves of pressed garlic

Marinade time: 30 minutes



Simple Marinade
My love of all things uncomplicated shines through in this recipe -- it's all about the basics. It's all about the spices with a hint of liquid - let the spices do most of the work!

• 1 tablespoon coarse salt
• 1 tablespoon ground black pepper
• 2 tablespoons canola oil
• 1 tablespoon lemon juice
• Optional: Cumin/garlic powder/paprika/etc.

Marinade time: 4-24 hours (the longer the better)



Spicy Marinade
This marinade is a great way to give a plain steak dinner huge flavor! I use this marinade on my cheaper cuts of meat.

• 1/4 cup BBQ sauce
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 1 sliced jalapenos
• 2 tablespoons sriracha
• 5 cloves chopped garlic

Marinade time: 8-12 hours



BBQ Marinade
This marinade is great for grilling or broiling steaks, because the honey caramelizes with the bbq sauce with the flash of heat!

•  1/2 cup BBQ sauce
• 2 tablespoons honey
• 1 can of beer

Marinade time: 24 hours




Comfort Food Marinade
I use this when I'm craving comfort food - think stew! The deep, rich flavors that come with slow-cooking beef are alluded to when you marry the flavors in a red wine-based marinade.

• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt/Pepper
• 2 cups red wine

 Marinade time: 8-24 hours (the longer the better)

Balsamic-glazed Asparagus

Asparagus is an old fried in my kitchen - it sits beside our steaks and chicken thighs, gets mixed into our pastas and casseroles, and tonight it was sauteed with balsamic vinegar! Oh my, it was delicious (and so so easy).

Serves: 2
Ingredients:

• 1 bunch of asparagus (about 10 stalks per person if they're small, 5-7 if they're thicker)
• 1/4 cup balsamic vinegar
• 1/2 tablespoon butter

Directions:

1. Preheat a medium skillet to medium heat.  Chop off the tough ends of the asparagus and then chop the stalks in half. When the pan is nice and hot, add the asparagus and balsamic vinegar. Stir often and let it reduce for about 2 minutes.
2. Add in the butter and turn the heat to low. Cook for 10 minutes, stirring often. 
3. Serve hot as a side for lunch or dinner!

 Hooray! Steamy Balsamic Asparagus!

Variations:
- add in crumbled bacon and blue cheese for a more filling and rich side
- use fig balsamic vinegar or other infused balsamic vinegars for a more sweet/savory kick
-  Crack in an egg when you add the butter for amped up scrambies!

Fried Rice

The BF and I live a few blocks from Chinatown, so it's really easy to indulge in Chinese food "classics" like this one - fried rice. Even the name warns you that it's not going to be healthy, but that never stopped us before. This is my take on fried rice without the whole super-fried part - I use less than a tablespoon of oil for this whole dish, which provided us with two large entree-sized servings plus leftovers. Of course, you can make this as a side dish but be warned, it's addictive!


Ingredients:

• 1 cup uncooked rice
• 4 medium carrots
• 1 cup frozen peas
• 1 cup frozen corn
• 3 green onions
• 2 eggs
• 1/4 cup soy sauce
• Optional: Chopped cooked chicken/beef/pork/shrimp

Directions:

1.  Pour 2 cups of water into a medium pot with the cup of uncooked rice and bring to a boil. Add a pinch of salt and pepper then reduce the heat to low and cover the pot. Cook for 15 minutes, until the water is absorbed and the rice is tender. Fluff the rice with a fork and set aside. 
2. While the rice is simmering you can begin to prep your veggies. Peel and dice the carrots (I like to slice them lengthwise in quarters then dice them up... kind of like chopping pickles!). Slice the green onions into thin rings and set aside. Whisk the eggs in a small bowl and set aside.
3. Preheat a large frying pan to medium-high heat, then drizzle it with oil. Add the carrots + 1/4 cup of water. Let the water cook off, then turn the heat to medium and add the peas and corn. Once the carrots are fork-tender and the corn and peas have thawed, add the cooked rice to the pan. Slowly add a few splashes of soy sauce to keep the rice from drying out.
4. Hollow out a space in the middle of the pan (think volcano) and pour in the eggs. You're basically making scrambled eggs in the middle of your stir-fry without mixing them together yet. Continually stir the eggs, and as they harden start incorporating them into the stir-fry.
5. Optional: Now is the part where you'd stir in your cooked meat! Add the remaining soy sauce, give it all a good stir, then serve it up!

Enjoy!


PS If the whole egg thing seems overwhelming, just make loose scrambled eggs in a separate pan and plop them in towards the end - I just like to do them in the middle of the pan to save myself from a massive pile of dishes later on.

Rack of Lamb with Red Wine Garlic Sauce

I made my first rack of lamb last night, and it was delicious (don't worry, I have second opinions to back up my horn-tootin' self!).
This recipe is simple yet flavorful, which in case you haven't noticed is something I love.


Ingredients:

• 1 rack of lamb, frenched (your butcher can do this if it's not already packaged that way) 
• 3 cups red wine (Shiraz/Malbec)
• 2+6 cloves garlic, finely chopped
• 1 tablespoon fresh chopped rosemary
• Salt, pepper, garlic powder, cumin, dried thyme

Directions:

1. Marinate the rack of lamb in a gallon-sized ziploc bag with 1/2 cup of red wine and 2 chopped garlic cloves for at least 1 hour (overnight would be great!!!). 
2. Preheat the oven to 400 F. Prepare a roasting pan by coating it with foil and drizzling canola oil on the base. Place the rack of lamb fat-side-up in the pan. Season generously with the salt, pepper, garlic powder, cumin, and thyme, and 1/2 tablespoon chopped fresh rosemary. You want to form a crust, so don't be shy about seasoning! Bake in the middle of the oven for 20-30 minutes, depending on how well done you like your meat (30 minutes is a deep pink but not red).  Tent the rack and let it stand at room temperature for 10 minutes before cutting and serving.
3. Meanwhile, pour the remaining wine and  the garlic in a small saucepan and simmer until reduced to a thick sauce, about 1/4 of the amount of liquid that you began with. 
4. Slice the rack of lamb apart by using the bones as a guide, top with a hearty spoonful of the red wine garlic sauce, and enjoy!

 

Soy Sauce Roasted Chicken

This is a simple yet utterly delicious way to liven up a roasted chicken! It's so ridiculously easy to prepare, and the flavor pops! Serve this with garlic roasted asparagus, fried rice, ginger garlic veggies, or any other "Asian" inspired sides.


Ingredients:

• 1 roasting chicken
• 4 cups soy sauce

 Directions:

1. Place the chicken in a gallon-sized zip-loc bag. Pour in the soy sauce and marinate the chicken for at least 12 hours (the longer the better, I marinated mine for 2 days!). 
2. Preheat the oven to 450 F. Foil and lightly grease a roasting pan (or 9x13" casserole). Place the chicken breast-side up in the dish and roast in the lower third of the oven for 15 minutes. Decrease the oven temperature to 375 F and roast for an additional 50-60 minutes*.
3. Let it sit for 10 minutes before carving, then serve!

 * Note: Keep an eye on your chicken as it roasts, some ovens run hotter than others. The chicken should be a dark golden brown when it's finished. You want the chicken to be sitting just a little lower than the direct middle of the oven for best results!

Key Lime Pie

For Easter I decided to make a key lime pie, committed to bringing it to the BF's family dinner, and instantly realized that I've never made it before. I usually like to play around with new recipes, but this time I decided to pick a recipe and stick to it to avoid a disaster.
I chose Martha Stewart's Key Lime Pie, and it is beautiful! Tomorrow we will eat it, so I'll get feedback that I can add in later. I was really happy with how easy this recipe is, and I think it will be a perfect Easter dessert!

The recipe was pretty straight forward and I didn't have a hard time finding any of the ingredients which was nice. I knew that I could use regular limes if I didn't come across any Key limes, but I got lucky and stumbled upon a bag of Key limes in a nearby grocery store. For a "first time" recipe, I am so glad I chose to follow this one!

Tips and Suggestions:
I baked the pie crust then reduced the oven temperature before prepping the filling to ensure enough time for the crust to cool. 
Get yourself organized before you start! Locate the zester, the juicer, the whisk, the wire rack! Melt your butter! Make sure you have graham cracker crumbs on hand! 
Make this well ahead of serving time! I baked my pie a full day ahead.

Ingredients

•  1 1/2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 3 tablespoons sugar
• 14 oz. sweetened condensed milk
• 4 large egg yolks
• 1/2 cup key lime juice
• 1 tablespoon lime zest

Directions

1. Preheat oven to 375 F. Mix the butter, crumbs, and sugar with a fork in a medium sized bowl. Press the mixture into a 9" pie plate (I use glass pie plates!) and bake for 12 minutes. Cool the crust on a wire rack -- cool it completely before filling it!
2. Decrease the heat of the oven to 325 F. Whisk the milk, yolks, lime juice, and zest in a medium bowl, then pour into the crust. Bake for 15-17 minutes (I baked it for the full 17 minutes) and then cool completely on a wire rack. 
3. Let the pie sit in the fridge for at least 8 hours before serving for optimal flavor, and serve with whipped cream! 

Pork Enchiladas with Queso Fresco

I have been on a slow-cooked pork kick lately (say that five times fast!) and tonight I made pork enchiladas for dinner. It's a simple dinner that looks and tastes like it requires lots of hard work, which is always a great thing in my book. Plus, enchiladas are easy leftovers!


Ingredients:

• 1 1/2 lb pork blade
• 1 can of beer 
• 1 can of coca-cola
• 1 cup milk
• 1 pack of corn tortillas (about 10-12 tortillas)
• 3 cups enchilada sauce (3 cups water+ two dried mix, or 2 cans)
• 1/2 cup crumbled queso fresco (or full fat ricotta if you can't find queso fresco)
• Cumin/Cayenne/Salt/Pepper to taste

Directions:

1. About 7 hours before you want to be sitting down to eat, start cooking the pork. Prepare the pork blade by finely slicing it (you're basically pre-shredding the pork to save time and a big mess later) into little inch-long strips. Place it in a slow cooker and pour the coca-cola and the beer on top. Add your desired seasonings, then cook over high heat for 6 hours. 
2. When the pork has finished cooking, preheat the oven to 350 F. 
3. Pour the milk into a pie pan or something similarly deep/wide. Dip a tortilla in the milk, then spoon about 2 tablespoons of pork into the middle. Roll it up and place it seam-side down in a large baking dish. Don't worry about making it pretty--these babies will basically melt apart while they bake. 
4. Once you're finished filling the casserole dish, pour the enchilada suace evenly over the enchiladas. Top with the queso fresco and bake for 25-30 minutes until it's all bubbly and melty on top.
5. Serve hot with your favorite Latin sides, such as guacamole with corn, salsa, sour cream, sliced black olives, beans, rice... the list goes on! 

Enjoy!

Slow-cooker Chicken and Asparagus with Cream Spinach

I'm moving this weekend, so for a while now I've been avoiding the grocery store and trying to make use of the random food supplies I have on hand. This started out as a way to use up a bunch of asparagus and ended up becoming a delicious dish that I am going to make again soon, because it's basic ingredients that I have on hand more often than not, and it required like 10 minutes of work. Who doesn't love that?


Ingredients:

• 2 chicken breasts, sliced lengthwise into 3 strips each
• 4 frozen spinach portions (or 1 cup thawed and drained)
• 8-10 stalks of asparagus, halved with tough ends trimmed off
• 3 tablespoons cream cheese
• 1/4 cup skim milk
• Salt/Pepper/Cayenne to taste

Directions:

1. Place all ingredients in a slow cooker over low heat and cook for 5-7 hours, until chicken is cooked through and cream sauce has thickened. Serve hot! It's yummy over fettuccine or spiral pasta, spooned on a bowl of steamed rice, or even in a bun!

Easy Beef Chili

Chili is easy. It requires minimal work. The ingredients are cheap. It lasts all week. Go.


Serves: 6

Ingredients:

• 1 lb lean ground beef
• 1 small yellow onion
• 1 can kidney beans, drained and rinsed
• 2 cans crushed tomatoes
• 1 can mushrooms, drained
• Seasonings: Salt, pepper, cumin, cayenne, dried basil/oregano/cilantro, garlic powder

Directions:

1. Heat a large pot to medium heat. Add the beef and cook until browned, stirring occasionally. Chop the onion and add it to the meat. Cook the meat for about 8 minutes total. Add the beans, tomatoes, mushrooms and lightly season the chili.** Simmer over low heat for 45 minutes, stirring once or twice. 
2. Taste the chili, season accordingly. Simmer 20 minutes more. Hint: You know your chili is ready to serve when the beans are super soft!

Enjoy!

 
**Now is the time you could add any additional items (see suggestions below!)

Chili Variations:

• Add 1 chopped green bell pepper, 1 cup corn, 3 cloves chopped garlic
• Swap beef for turkey, use chickpeas instead of kidneys, 2 tablespoons chopped rosemary
• Add chickpeas, peas, corn, zucchini, and ditch the beef for a vegetarian chili

Rice Soup

I first had this soup when I was in Thailand, feeling just terrible. I had been laying on the cool tiles of the patio, trying to cool down my feverish body anyway possible and mentally kicking myself for eating pad thai from a street vendor the night before. Rule #1, don't eat street food. Well, as I was laying in the shade and sipping ginger ale, one of the house keepers brought me a bowl of soup. At first I was like, no thanks I probably shouldn't have any piping hot soup right now considering I'm a furnace all on my own, but she just wouldn't leave until I was sipping the soup so I gave in. I'm so glad I did, because a few bowls later I was golden. It was magic soup!
I had to work on the chef for a few weeks before he'd show me what went into it, and I have made this every time I've been sick since then. I swear by it for upset tummies, nausea, sinus headaches, food poisoning, congestion... pretty much anything that makes you feel like a lump.

 You know what makes this soup even more magical? It is so so so easy. So easy.



Ingredients:

• 6 cups beef broth + 2 cups water
• 1/4 cup minced cilantro
• 1 cup cooked rice
• Optional: 1/2 cup cooked ground beef

Directions:

1. Simmer all of the ingredients for 30 minutes, then serve hot.

P.S. I have found that deviating from this recipe is just as delicious, such as using chicken broth or ground sausage, but I prefer the recipe I provided. 

Savory Crepes

I like to have breakfast for dinner, especially because at the actual breakfast hour I am usually not hungry for breakfast-y foods. My body has it all wrong, I wake up craving spaghetti and meatballs or steak and potatoes, and at night I could easily have an omelet or waffles. Crepes, however, are delicious at all hours because they can be filled with anything be it savory or sweet. Yay!
I will provide the basic crepe recipe, then suggestions for what to fill them with.

Ingredients:

• 1 1/3 cup milk
• 1 cup flour
• 3 eggs
• 3 tablespoons melted butter (this is key, soft butter will make your crepes weird and crunchy, which is the opposite of what you're going for)
• 1 tablespoon sugar (yes, even for savory crepes)
• 1/4 teaspoon salt

Directions:

1. Whisk all ingredients together, just until combined. Don't try to whisk away your troubles, if you feel like going crazy hit the gym first. These are delicate crepes, not a workout. 
2. Using a measuring cup (1/4 cup is the best, I've found), pour 1/4 cup of the batter onto a hot skillet. You want to use a large, flat skillet. Tip the pan (kind of like slow-motion swirling) to spread out the batter into a thin coating, then let it cook for about 2 minutes. Use a large flat spatula to flip the crepe and cook for about 30 seconds on the other side, then set aside on a plate (cover with a paper towel to keep warm). Repeat with the remaining batter until you've used it up.
3. Fill your crepes by spooning the filling in the middle then roll them up and serve (think burritos!).

 Filling Suggestions:
Savory

• Diced and sauteed ham, mushrooms, onions, and swiss cheese
• Ricotta and dill topped with sliced cooked chicken 
• Mushrooms, aparagus, ricotta, and tomatoes
• Cream cheese, jalapenos, bacon
• Scrambled eggs, green peppers, tomatoes, onions

Sweet

• Strawberries and whipped cream
• Nutella and bananas
• Chocolate chips and raspberries
• Cream cheese and honey
• Cream cheese and jam

Thai Soup

My mom would make this when I was growing up, and it has always been a favorite. She got the gist of the recipe from a Thai girl named Nook, who was doing a home-stay with a family we'd met in Costa Rica... although when we met Nook they were living in Arizona, and my family had road-tripped from Colorado to their house. I know, I know, my family history makes no sense, but basically if it weren't for them we wouldn't have had this amazing Thai soup that is now one of my favorite "mom" dishes. You know how your own mom makes some things like, so much better than any other mom? This is one of those things.
Anyway, it's a soup that has so many flavors and textures that it's a soup that you can make year-round and not get tired of it! To me, that's a gold star!

Feel free to add in any other veggies or nix ones on this list that you don't like. It's delicious served over rice, or just as a soup!

Makes: 4 soup servings or 6 servings over rice


Ingredients:

• 2 stalks of celery
• 2 large carrots
• 2 chicken breasts
• 1 can coconut milk
• 4 cups chicken stock
• 1 can bamboo shoots
• 8-12 white mushrooms
• 1 cup snow peas
• Green curry paste (to taste, I use 1 tsp at a time!)

Directions:

1. Chop the carrots into 1/4" thick coins, slice the celery stalks lengthwise in half then roughly chop, and cut the mushrooms into quarters. Heat a large pot to medium-low heat, then add your chopped veggies. Add a little canola oil or butter (depending how naughty you feel), then put a lid on and let it cook for 4 minutes. 
2. Chop your chicken breasts into 1/2" cubes, then add to the pot. Turn the heat to medium, and let the chicken cook for about 2 minutes, stirring constantly. Don't worry about the chicken being cooked all the way through at this point, you want it to finish cooking in the liquid. 
3. Add the mushrooms, snow peas, bamboo shoots, coconut milk, and 2 cups of chicken stock to the pot (I start with 2 cups and go from there depending on how soupy I want my soup to be...). Turn the heat back to medium-low, and let the soup simmer for about 10 minutes. After simmering, add a teaspoon at a time of the green curry paste to taste. The more curry you add the spicier it will be! You can add more chicken stock now if you want your soup to be thinner. Simmer for 15-20 more minutes, then serve hot.

Enjoy!
Hint: this soup makes for excellent leftovers! The flavors just keep on developing, but good luck staying away from it for more than a few days, it's delicious!



P.S. Speaking of my mom, this is her b-e-a-utiful website in case you want to know more about her!

Broccoli, Prosciutto, and Cheese Casserole

I have been on a prosciutto kick lately, and tonight I put this together when I was originally craving a broccoli cheese casserole, but then I realized that I still had prosciutto leftover and I had to have it!
What I loved about this is that it's so easy that I was sitting there feeling like I was forgetting something... I mean, no seasoning, 1 casserole dish and one little sauce pot, basic ingredients... um, shouldn't I be doing something? Nope. I spent about 90% of the time start to finish hovering by the oven feeling guilty about the oven doing all the work.  Don't worry, if you really want to you can make your cheese sauce from scratch so you have something to fiddle with.



Ingredients:

• 2 heads of broccoli
• 10 strips prosciutto
• 1 1/2 cups warm cheese sauce, such as store-bought Alfredo or homemade  (recipe below)

Directions:

1. Preheat the oven to 400 F. Line a casserole dish with foil and lightly grease it. 
2. Roughly chop the broccoli heads apart, so everything is around 1" pieces. Make use of the stalks, too! Chop off only a 1/4" at the bottom, then chop the stalks like the rest of the pieces. Place the broccoli in the casserole dish and cover with foil. Bake for 15 minutes.
3. Meanwhile, roughly chop the prosciutto to the desired size (I like penny-sized pieces!) and set aside until broccoli is done. 
4. Remove the broccoli dish from the oven and remove the foil on top. Sprinkle the prosciutto over the casserole, then bake in the top third of the oven for 10 minutes (*If you are making your own cheese sauce, now is the time to do it!*). 
5.  Remove the casserole dish from the oven, then pour the cheese sauce over the top of the broccoli and prosciutto casserole, mix, then serve hot!

Enjoy! This would also be good as a topping for pasta, spooned onto slices of garlic toasts, or you can do what I did and eat it straight from the bowl!




Basic Cheese Sauce:

Ingredients:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1/2 cup shredded cheese (go for the cheddar, baby!)

Directions:

1. Heat a small saucepan to medium heat. Add the butter, and once it is completely melted and just starting to bubble, whisk in the flour. Let this roux cook for 2-3 minutes, whisking occasionally, then slowly pour in the milk whisking continuously. Once the lumps are gone, add the cheese and keep on whisking for about 2 more minutes. Once the sauce has thickened to your liking, you're good to go! Pour it over macaroni for homemade mac 'n cheese, add it to steamed veggies, or use it in this recipe over and over and over. 

*I like to make a big batch of this and keep it in a large jar for about a week, so I can have homemade cheese sauce on hand!

Mini Chicken and Prosciutto Quiches

These are perfect for on-the-go days when you need something substantial enough to keep you going for a few hours but you’re not ready for a full-on meal.

Ingredients:

·         1 chicken breast

·         3 slices prosciutto

·         ½ cup spinach

·         4 jalepenos

·         6 cloves garlic

·         3 tablespoons mayo

·         ¼  cup grated parmesan cheese

·         1 egg

·         12 mini tart shells, frozen

Directions:

1.      Preheat the oven to 400 F. Slice the jalapenos in half lengthwise and remove the seeds and membranes. Peel the cloves of garlic and place them in a 8x8 baking dish, cover with foil. Roast them in the middle of the oven for 20 minutes.

2.      Meanwhile, preheat a skillet to medium heat. Chop your chicken into ½” cubes put them in the skillet. Roughly chop the prosciutto and add it to the pan. Once the chicken is cooked through, about 5 minutes, add the spinach and turn off the heat. Stir the chicken mixture to let the spinach wilt and set it aside to cool.

3.      Once the jalapenos and garlic are finished roasting, remove them from the oven and transfer them to a bowl. Using a small knife and fork, roughly mash/chop the jalapenos and garlic into a paste-like consistency. Mix in the mayo and parmesan, then add the chicken mixture.

4.      Crack the egg onto the bowl of filling, then mix it for a few minutes to make sure everything is evenly combined.

5.      Spoon the mixture into the thawed pastry shells, then bake for 15-20 minutes at 375 F.

6.      Remove them from the oven when the crust is golden, then let them cool for 5 minutes before scarfing down.

Spanakopita

This is a really delicious recipe that is perfect for parties. I have a hard time resisting these delicate triangles, so I always make extra to keep frozen for when I have a hankerin' for them!

Yes, this is a tedious recipe, it takes time and a bit of planning on your part, but once you bite into the crispy phyllo and your mouth fills with the tangy goodness of spinach and feta, trust me, you'll be glad you made them with love.

Ingredients:

• 1 bag frozen spinach
• 4 cloves garlic
• 1/2 small yellow onion
• 1 cup feta
• 1/4 cup cream cheese
• Dried dill, pepper, cumin, and parlsey, to taste
• Phyllo dough, thawed
•  Oil for brushing

 Directions:

1. The key to this recipe is organization: prepare your work stations properly! First, finely chop the onion and garlic, set aside with the frozen spinach. Add about 2 tablespoons olive oil to a shallow bowl and set it next to a large cutting board, on which you will assemble the spanakopita (now is when you should find your brush for the dough! I use an unused paintbrush). Mix the feta and cream cheese in a medium bowl, seasoning to taste with the suggested spices, set it next to the brushing oil you just prepared. 
2. Heat a medium sauce pan over low heat. Add a splash of oil and the garlic and onion. Sweat the veggies until they are translucent. Add the spinach, turn the heat to medium and cover. Let it cook for 5 minutes, then stir it and cover again. Cook 5 more minutes, then turn the heat to medium high and let it cook uncovered so the water from the spinach cooks off. 
3. Remove the spinach from the heat and add it to the cheese you prepared earlier. Mix well to combine, and add spices to taste. 
4. Unroll the phyllo dough and leave it stacked. Cut the phyllo into 2 long 3" wide stacks. Roll the uncut phyllo up and wrap it tightly with plastic wrap and put it back in it's box. Leave it on the side in case you need to cut more strips of dough. Place the stacks on top of each other, then top them with a lightly damp paper towel (make sure it is thoroughly squeezed out or your dough will get soggy).
5. Working with one strip of dough at a time, begin to assemble the spanakopita. Place a strip across your cutting board or work surface horizontally and get going (hint: see the illustrations below for how to assemble these!)
1.  Lightly brush the right half of the strip with oil (you are doing this to basically seal the triangles as you finish folding them). 
2. Place a generous teaspoon of the spinach mix at the left-hand end of the strip. 
3. Take the bottom left corner and bring it up to the top of the strip to form a triangle.
4. Take the top left corner(the new point to your triangle) and fold it over to the right. Repeat folding (like a flag!!) until you have a little triangle! Repeat until you're out of spinach mix.
5. Bake at 375 F in the middle of the oven for 10-12 minutes or until golden brown. Let them cool a few minutes before serving because they're piping hot!