Bacon Jam

This is a game-changer, folks. Bacon jam. It becomes this little chant in your head, bacon jam, bacon jam, bacon jam. You'll be trying to come up with excuses to smear it on any and everything you eat. You won't want to share. You'll get a little crazy. Bacon jam, bacon jam, bacon jam!

I had been meaning to make a savory jam recipe for a few months now, and after weeks of procrastinating for homemade holiday gift ideas, I decided bacon jam would be a fun treat to give away. Of course, as soon as I had made the jam I didn't want to give any of it away because it is so dang delicious, but I resisted hoarding this jam all for myself and gave away all but one jar. I know, I'm reallllly selfless like that.

Makes six 8oz. jars
Cooking time: 2-3 hours (simply depending on whether you feel like multitasking)

Ingredients:

• 1 lb thick-cut bacon
• 8 garlic bulbs
• Olive oil for drizzling, about 1 tablespoon
• 10 yellow onions
• 1 tablespoon butter
• 1/2 cup apple cider vinegar
• 1/3 cup honey
• 1/2 cup balsamic vinegar
• 2 teaspoons salt
• 2 teaspoons cracked black pepper
• 2 teaspoons chili flakes

Directions:

1. Preheat oven to 400 F. Peel and slice all yellow onions. Place them in a large Dutch oven or heavy-bottomed pot along with the butter, apple cider vinegar, and honey. Cook for 2 hours over medium-low heat until onions are caramelized and dark brown, stirring occasionally. Add the balsamic vinegar, salt, pepper, and chili flakes. Cook for an additional 45 minutes then place in a large bowl for blending  (or if you have a blender or food processor, place the onion into that!).
2. While the onions caramelize, slice the top 1/4" off the top of each garlic bulb to expose the cloves. Grease a casserole dish then place all garlic bubs in sliced-side up. Generously drizzle with olive oil, cover with foil and roast for 35-45 minutes until garlic is tender and golden. Let the garlic cool, then use a butter knife to pop out each clove into the same bowl (or blender) where you put the onions (it doesn't matter which order you put things together for blending, so if you want to wait to roast the garlic until the end of the caramelizing time, go for it!)
3. Preheat a large skillet to medium-high heat. Chop the bacon into 1/2" pieces and cook until crispy. Use a slotted spoon to transfer the bacon onto a paper-towel lined plate to drain. Cover with foil and place in refrigerator until you are ready to blend the jam.
4. Once all cooking is finished, place the caramelized onions, roasted garlic, and bacon in a large bowl and blend with a hand immersion blender until still slightly chunky (or place directly into a food processor or blender and do the same - you want a chunky jam consistency). 
5.  Use a funnel (wide-mouthed for canning) to distribute the jam evenly between six 8 ounce jars. Jam will last up to 2 weeks refrigerated. Serve it warmed up with fresh dinner rolls, on pork chops, in a sandwich, with water crackers and brie... or on a spoon? Yeah. That's also a good option. 

I added tags and expiration dates to the jars I gave away, and wrapped them in tissue paper for an easy but festive look. I brought a jar of this jam and a loaf of homemade French bread for Christmas morning, and it was delicious along with scrambled eggs and coffee.

Chocolate Covered Pretzels with Toffee Pieces

Contributing to a bake sale is a fun excuse to try out new treats that we don't normally make at home. I really love sweet and salty foods, especially in desserts, and chocolate-covered pretzels are one of the best examples of that combo. Plus, they look adorable and that's how you first snag customers at a bake sale!

This week my boyfriend's work was hosting a holiday bake sale so I made a batch of these pretzels for him to bring along.  This bake sale treat is quite inexpensive to make, less than $15 for all the ingredients and you can purchase little bags and ribbons from most dollar stores or craft supply stores for a relatively low price. We ended up with over 100 pretzels plus all the broke bits that I mixed into the leftover chocolate and toffee bits at the end, so it was pretty successful in my book.

Of course, as with many of the recipes I share, you can put your own spin on this treat (such as crushed peppermint candies, sprinkles, or toasted coconut) if you're not a fan of toffee. 

Ingredients:

• 1 bag of pretzels
• 3 cups dark chocolate chips (2 packages)
• 1 1/2 cups toffee pieces (I used 1 package of Skor bits)

Equipment: parchment paper

Directions:

1. Prepare the toffee bits by placing them in a small bowl for easy access later. 
2. Pour the chocolate into a double boiler and melt until smooth. If you do not have a double boiler place a bowl filled with the chips over a pot of shallow, slowly simmering water. You do not want the bowl to be touching the water, it needs to rest above it so the steam will gently melt the chocolate (this way you won't risk burning your chocolate). Please check first to make sure the bowl fits snugly on top of the pan as you do not want any large space between the bowl and the pan. 
3. One at a time, dip a pretzel into the chocolate, shake lightly to let excess chocolate drizzle off, then place on a sheet of parchment. Sprinkle with toffee bits, then repeat for remaining pretzels. (This can be made more efficient by working with someone and having one person be the dipper and the other working to sprinkle toffee). 
4. Let the pretzels cool to room temperature until no longer glossy and chocolate has set, approximately 2 hours. Gently pull the pretzels off the parchment and separate into bags for the bake sale (or into a large tupperware container). Store sealed at room temperature.

Helpful hint:  I hand dipped each pretzel to ensure that they would remain intact and because I also liked the exposed pretzel for easy no-melt handling later on. If you're pressed for time and not concerned about having bits and pieces rather than separate full pretzels you can cut down on the work by gently mixing the pretzels straight into the chocolate. Then use a spoon to spread the pretzels out on a large span of parchment, sprinkle the toffee bits on top and let it cool like that. It won't be as pretty but it will still be delicious!

Roasted Chicken with a Rosemary-Salt Crust

Roasted chicken is something that we make on a weekly basis, and what I love most about chicken is how many ways it can be seasoned and used. Essentially, this means we don't get tired of it because it's a bit different each time. This week I forgot to marinate the chicken overnight as I usually try to do so I decided to be a bit heavy-handed with the seasonings to ensure maximum flavor. What resulted was a mouthwatering, golden, salty crust over a juicy rosemary flavored chicken. Even better, the leftovers were delicious simply chopped and served cold in a salad. Hooray for leftovers!

Ingredients:

• 1 roasting chicken
• 1/3 cup kosher salt
• 2 tablespoons chopped fresh rosemary
• 1/2 tablespoon cracked black pepper
• 1 tablespoon olive oil 

 Directions:

1. Preheat the oven to 450 F.
2. Mix the salt, rosemary, and pepper in a small bowl.  Rub the oil all over the chicken. Gently rub the salt mixture all over the chicken. Place the chicken breast-up on a greased and foil-covered roasting pan. Sprinkle any of the remaining salt mixture evenly over the chicken.
3. Bake at 450 for 15 minutes, then reduce heat to 375 F and bake for an additional 55-65 minutes.
4. Let the chicken rest for 15 minutes before carving (I tipped the chicken to let any excess salt fall off).

Split Pea and Ham Soup Version 3.0

This is the third split pea and ham soup I've posted and while it may seem redundant, they are each different in their own wonderful way which is why I can't just let it slide. It's also a bit on the ugly duckling side of things appearance-wise, so I feel obligated to expose the beauty of its flavor over and over and over until we can all agree that split pea soup is awesome.

This soup is great for many reasons but let me touch on the two most important ones. 1) The flavors only get better with time so one pot of soup will cover at least a few days' worth of lunches or easy repeat dinners. 2) It's really really really easy to make. It takes nearly 3 hours from start to finish, but your actual active time will be more like 10 minutes. This is another recipe that is great to try when you will be home for that amount of time busying yourself with other chores or projects. I made this soup, Asiago French Bread (it makes a guest appearance in this post as a dipper for the soup), did laundry, and organized my craft bins in that 3 hour time. Hooray for multitasking!

Ingredients:

• 1 tablespoon butter
• 1 yellow onion, diced
• 2 large carrots, peeled and grated
• 2 cups dry split green peas
• 6 cups chicken broth
• 2-3 cups chopped ham (ends and pieces from your local butcher are perfect for this, meat from a slow cooked ham hock would work, or you can use bacon if you're feeling sinful)
• 2 tsp red chili flakes
• 2 tsp ground black pepper
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dill
• 1/4 cup balsamic vinegar

Directions: 

1. Heat a large heavy bottomed pot or dutch oven over medium heat. Add the butter, onion and carrots, and cook until the onions are translucent, about 3 minutes. Reduce the heat to low and add all ingredients except the balsamic vinegar. Cover with a lid and simmer for 2 hours, stirring occasionally (about once every 30 minutes). If the soup is quite thick, add 1/2 cup of water at a time as needed. Should be smooth, not thich like mashed potatoes!
2. Once the split peas have cooked down (at the two hour mark they should have basically melted apart in the soup) add the balsamic vinegar and give it a good stir. Cover and simmer an additional 30 minutes, then serve hot with crusty bread and a light salad. 

See I told you the soup was not too sexy lookin'. Don't worry, just turn down the lights and enjoy. Just kidding please don't eat hot soup in the dark. Bad, bad idea.

For leftovers reheat the soup with a splash of chicken stock or water to thin it out as needed.

Asiago French Bread

There is a bit of a dark cloud that comes with homemade bread. It's a sense of dread that can be quite a wall for some people, myself included. I find my mind flooded with self-doubt and excuses like I don't have time for the dough to rise or Kneading is hard or What if it doesn't taste good after all that work?

But you know what? Those are pretty silly reasons to skip homemade bread. Yes, it takes time. But what about that time when you spent the entire day at home slowly tidying and doing laundry without stepping foot outside? Or that afternoon you spent watching the entire season of Orange is the New Black on Netflix? Heck, even a day or afternoon where you only are out and about for no more than an hour  or two at a time? Yes, my friends, those are all examples of you having enough time to make homemade bread. Especially this bread. Asiago French Bread.

Start-to-finish this recipe takes roughly 3 hours. But actual hands-on effort is more like 10 minutes. Yes, 10 minutes. The other time you will simply be waiting: for the dough to rise or for the loaf to bake. Plus, the taste of homemade bread is just indescribably better than store-bought. Plain and simple. Don't believe me? Give it a whirl.

Ingredients:

• 1 cup warm water
• 2 1/4 teaspoon dry active yeast
• 1 tablespoon sugar

• 1 teaspoon salt
• 1 teaspoon balsamic vinegar
• 2 cups all purpose flour + extra for dusting your work surface 
• 1/4 cup finely grated parmesan (use a microplane grater if you have it!)

Directions:

1. Pour the water into a large bowl, then add the yeast and sugar. Stir to dissolve and let sit for 5 minutes. Prepare a work surface for kneading your dough by generously scattering flour  on it (I also place a small bowl with extra flour for easy scattering later on if needed).
2. Add the salt and vinegar, stir to mix, then add the flour. Use your hands to combine the dough, then take the dough to the prepared work surface for kneading.  Knead for about 7-10 minutes, or until the dough is smooth and elastic (no longer shaggy but still slightly sticky to touch).
3. Clean out the bowl you used for mixing so you can minimize dishes later on. Pour 2 tablespoons of olive oil into the bowl, turning to coat. Place the dough into the bowl and turn to coat with the oil. Cover the dough with plastic wrap or a kitchen towel and let the dough rise undisturbed for 1 1/2 hrs or longer if needed. Check the dough: stick your finger in the dough - if the dough springs back let it rise another 15 minutes and test again. Dough is ready when the indent remains. 
4. Punch down the dough and scatter the cheese across the dough, then fold into itself to form into a ball (will be all greased up from the oil so don't expect perfection, not much handling is needed or helpful). Place the dough on a baking sheet (or a bread stone if you have it!!). Let the dough rise again in a warm place undisturbed for 45 minutes. Brush the loaf with olive oil, then season with salt. Let the dough rise again for another 30 minutes.
5. Preheat the oven while the dough rises to 400 F. Place one rack on the lowest shelf and one rack in the center of the oven. 
6. Pour 4 cups of water into a pan then place on the bottom rack in the oven. Slash the top of the dough into a crisscross or swirl, then place the pan on the middle rack in the oven and bake the bread for 35 minutes. The loaf with be golden brown and will sound hollow if you lightly knock on it. Place on a wire rack and cool for at least 1 hour before slicing. 

Serve as is with balsamic vinegar and olive oil to dip, or toasted and topped with your favorite sliced meats. Or make a sandwich. Or dip it in some soup. Or slather it with jelly. 

This recipe has been adapted from the French Bread recipe in this Bon Appétit cookbook  (which, by the way, is a fantastic cookbook).

Spinach & Ham Quiche with an Olive Oil Crust

I have said this before and I'll say it again: the beauty of making a quiche is that it's a great place to use up random bits of leftovers. You know that last tablespoon of capers you can't seem to use up? Or that little hunk of blue cheese you keep meaning to use? Or the mashed potatoes you made too much of? Yeah, you can throw pretty much anything into an olive oil crust, whisk in some eggs, and bake it for a wonderful brunch or set yourself up for quick breakfasts for the week. I have even mixed in beef and broccoli from Chinese takeout leftovers

This recipe came from just that, leftovers. I slow cooked a ham hock earlier in the week for Pig Pie, and I had about a cup of chopped ham leftover. I keep frozen spinach on hand at all times as it's a great add-in for meals that are lacking in color (add it to the rice as it cooks, swirled into a plain broth, into the pot of noodles boiling, etc.).  I also had a few odds and ends of cheeses that I couldn't seem to get rid of, so I shredded the cheeses and added them to the mix as well.

That is also something wonderful about a quiche - it can be as complex or plain as you like!

Ingredients:
Olive Oil Crust: 

• 1 1/4 cup all purpose flour
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 teaspoon cracked black pepper

Filling:

• 6 eggs
• 1/2 cup shredded cheese (cheddar, mozza, parmesan, blue, gouda)
• 1 cup chopped ham (you can substitute this for leftover chicken, turkey, or sausage)
• 1/3 cup cooked spinach (thawed and drained)
• 1/2 small yellow onion, diced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

 Directions: 

1. Preheat the oven to 375 F. 
2. Mix all crust ingredients in a medium bowl, using your hands or a large spoon to mix the dough together until smooth. This should come together fairly quick, dough will be soft but not sticky, just oily. Press the dough into a pie plate, cover with plastic wrap and chill the crust in the refrigerator while you assemble the filling. This is not a very firm dough, so expect it to look more rustic that perfect.
3. In a large bowl whisk the eggs lightly then stir in all of the remaining ingredients.  
4.  Remove the crust from the fridge and discard the wrap. Pour the filling into the crust (use a spoon to gently even out the filling if needed). Bake for 30-35 minutes, until crust is golden and the filling has set. 

Serve warm or chilled along with condiments such as salsa, sweet chilli, sriracha, and/or Dijon. 

Homemade Flour Tortillas

My mom recently sent me a car package from home and it contained Mexican spices galore (among many other goodies). You see, in the Pacific Northwest, "Mexican" equals chips and salsa from the grocery store or perhaps the occasional burrito. I'm not complaining, it's just lacking the flavors I grew up with in Colorado (I know, it's still not Mexico, but its influence was much clearer). So, inspired my newly acquired spices, I decided to make homemade tortillas to accompany a Mexican themed dinner.

The main thing that surprised me is how simple these are to make. I guess I didn't really stop to consider how simple the ingredients were, nor did I realize how fast they cook (less than a minute each!). And now that I've refreshed my memory as to how dang delicious homemade tortillas are, I have a feeling they will be making multiple encore appearances in my kitchen. 

Makes 15 tortillas

Ingredients: 

• 3 cups all purpose flour + extra for flouring the rolling surface
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 tablespoons shortening or lard*
• 1 1/3 cup warm water

Directions:

1. In a large bowl, mix the flour, baking powder and salt. Use a pastry blender (or your hands) to mix in the shortening. The dough will be very crumbly, but if you lightly squeeze some of it in your palm it should stick together.
2. Pour in the water and use your hands to form the dough, folding the dough over on itself about a dozen times to make it smooth and no longer sticky. Cover with plastic wrap and let the dough rest at room temperature for 10 minutes. 
3. Remove the dough from the bowl, then separate into 15 small pieces of dough (I separated the original dough into three sections, then pulled each of those into 5 smaller portions, but however you want to break it down evenly will work). Roll each dough portion into a ball and set aside. 
4. On a generously floured surface roll out one tortilla at a time to about 8" in diameter, rotating the disk of dough a 1/4 turn after each pass with the rolling pin to create a round and even tortilla (mine we not perfect circles, but a general round shape is all you need). Set aside on a large plate or cutting board and repeat for all dough balls. 
5. Preheat a large skillet to medium-high heat. Place one tortilla at a time in the pan, and cook for about 30 seconds.The tortilla will bubble and puff up quite a bit, and this is usually the moment you want to flip it. Use tongs or a spatula to gently flip the tortilla and cook for an additional 20-30 seconds, then remove the tortilla from the pan and set on a paper towel-lined plate or tortilla warmer. Note: If you burn a tortilla be sure to rinse the pan and start again so the charred flavor doesn't taint your other tortillas!
6. Serve warm with whatever filling you desire: pulled pork, beans, eggs, cream cheese and jam, Ceasar salad! The possibilities are endless!

If you want some ideas for foods to accompany these tortillas, see my Mexican Side Dishes and Stuffed Poblanos with Slaw

Homemade Vanilla Extract

There is nothing quite like the smell of vanilla. I don't mean that fake vanilla lotion or candle scent -- it's not the same as a real vanilla extract. It's like holiday cheer in a bottle. Plus, with this recipe, you're essentially mixing rum and vanilla beans, and that combination is just heavenly.
When I was making this I didn't want to be done because it smelled so darn good. I know, that's kind of silly, but once you get your hands on some fresh vanilla beans you'll have an Aha moment and finally understand what I mean by, there is nothing quite like it.

I had first seen this on many food blog and DIY blogs online, and the recipe seemed consistent, and the presentations similar: alcohol, vanilla beans, bottles, corks. To be honest, it is on the pricey side of homemade gifts, but it is something that can be used more than once so it has a long-term value for the receiver. Plus, it's not very often that you receive homemade vanilla extract, so it's a fun and unique thing to give away during the holidays.

Most recipes online call for just two beans per bottle, but I enjoy a richer vanilla flavor so I actually add 3 beans per bottle plus the caviar of one-two additional beans scooped into the bottle. This is a matter of personal preference, so you can tweak the recipe to your liking.

You can buy individual vanilla beans in most grocery stores, but they are quite pricey (anywhere from $2-6 per bean!). I recommend buying them bulk online where you will pay a fraction of the price per bean from somewhere like Beanilla. Also, there are differences in vanilla bean flavors, and I have found that Madagascar vanilla beans lend a creamier flavor than others so that is what I used. 

I use dark rum for my vanilla extract, however you can use vodka if you prefer that instead. You see, it can be tweaked and tailored to suit your needs. Hooray!

Makes 6 bottles of homemade vanilla extract
Ingredients:

• 26 ounces of dark rum (750 ml)
• 6 5-6 oz. glass bottles with corks (can be found online or a local craft store)
• 30 vanilla beans
• Small funnel

Directions:

1. Gently split a vanilla bean by slicing halfway through the bean with a sharp knife lengthwise. Use the tip of the knife to spread the bean open, then run the blade down the bean to scrape out the vanilla caviar. Use the funnel to drop the caviar into your glass bottle. Do this twice for each bottle so that there is the caviar of two beans per bottle.
2. Next, gently slice an inch lengthwise in the middle of each remaining vanilla bean to expose the caviar, but do not scrape it out. Depending on the height of your bottle, you may want to trim the beans or cut them in half to fit in the bottle. Place 3 beans in each bottle. 
3. Using the funnel, pour about 4 oz. of rum into each bottle, or until filled with enough room to cork it.
4. Cork each bottle tightly and give them a good shake. Store in a cool, dry place for 8 weeks for optimal flavor, shaking the bottle a couple times per week. The vanilla will keep indefinitely as long as you top the bottle with rum as needed. I recommend that you replace the beans a couple times per year for the freshest taste.

I gave my vanilla extract away within a week of bottling (along with instructions for how to age it properly), because I have found that most people enjoy seeing the vanilla change over time. Plus, even at the beginning when it's more like rum with a little hint of vanilla, it tastes amazing! Think vanilla rum and coke, or vanilla-rum fudge! If you prefer to keep it a surprise, though, that is always a nice gift, too (beware, you might have a hard time stopping yourself from keeping it all to yourself!).
The pictures show the bottles before adding the rum, the color of the vanilla on day one, and the color of the vanilla 3 weeks in.

 This is another recipe I'd originally tried out with my friend Chelsey, and you can see what she's up to in the kitchen these days by visiting her blog, Curio of the Culinary World

Cornish Game Hens with Roasted Carrots and Potatoes

I can't tell you the number of times I've walked past the frozen Cornish game hens at the grocery store and thought, Ooh! Oh. Uh. Never mind. I don't know how to make them. Next time.
So recently when I started to go through the same inner dialogue I cut myself off and said, Yes please, and plopped two hens in my shopping cart. Don't worry, I didn't say that out loud all by myself, I just thought it. Anyway, I'm so glad I finally tried them because they were so juicy and extremely easy to make, and it was a fun meal to have. We actually were so caught up in the meal that I forgot to take a picture of them presented on our plates which looked much prettier than this one!

Ingredients:

• 2 Cornish game hens, fresh or fully thawed overnight in fridge
• 2 sprigs of fresh rosemary
• 1 lemon
• Salt and Pepper
• 6 large carrots, peeled
• 1 lb red baby potatoes

Directions:

1. Preheat oven to 450 F. 
2. Slice the lemon in half and place a half in the cavity of each game hen. 
3. Pull the leaves off the rosemary stalks,  and gently tuck the rosemary underneath the skin on the breast of the birds. Season the hens generously with salt and pepper and place breast-up in a greased baking pan lined with foil.
4. Bake the hens for 15 minutes. Meanwhile, chop the carrots into 3" long pieces, and place in a greased baking dish. Slice the baby potatoes in half and add to the carrots. Drizzle with olive oil, season with salt and pepper. 
5. Reduce the oven temperature to 375 F and add the carrot and potato pan to the oven. Bake the hens and vegetables for an additional 50-60 minutes, or until the Cornish game hen juices run clear. 
6. Let the hens rest for 10 minutes before serving: place a hen on each dinner plate along with the carrots and potatoes. The meat should easily fall off the bone, but be sure to provide each diner with a sharp knife to assist with carving. Helpful tip: I like to provide a bowl for discarded bones and the lemon halves on the table.

Note: I know that many roasted bird recipes call for the wings and legs to be trussed to ensure even cooking, but I have never had an issue with an untrussed roasted bird. To each their own.

Bacon and Green Chili Dip

I was first introduced to this dip by my former roommate Chelsey at a Superbowl gathering during university, and it's a dip that disappears quickly because once you have a little taste you're hooked. I asked her for the recipe afterward, and to be honest I was expecting a hoard of secret ingredients and tricks because it was indescribably delicious. Like, you can taste the bacon and green chiles (seeing them also helps), but it's so much more than that. I brought this dip to a party last night and listening to their comments I remembered my exact sentiments the first time I tried it -- What else is in here? Why does it taste so good? Is that a parmesan taste? Are there olives in here? What seasonings were used? Doesn't it kinda taste like baked potato skins?  What's in it?!   And the best part about it? It's so simple and easy it's laughable. Which is fabulous. Be warned, this dip is super rich and decadent and by no means a "healthy option" dish, but if you're looking for a crowd-pleaser this one will surely do the trick. 

Ingredients:

• 1 lb bacon, thick cut style
• 2 cans diced green chilies
• 1 1/2 cups sour cream
• 1 cup cream cheese, room temperature
• 2 green onions, thinly sliced

Directions:

1. Preheat oven to 375 F. 
2. Chop the bacon into 1/2" pieces (roughly), then cook to your desired crispness (I like it just-crisp in this dip). Drain on a paper towel-lined plate and set aside. 
3. In a medium bowl mix the green chiles, sour cream, cream cheese, and green onions. Fold in the bacon, then scoop into a casserole dish. Bake for 20 minutes or until bubbly, serve hot with tortilla chips, slices of baguette, and/or fresh veggies (such as carrots, celery, bell peppers).

Variations and other add-ins: minced jalapeño, diced black olives, caramelized onions, roasted garlic.

Note: the original recipe I was given had slightly different amounts (1 can green chilies and 1 cup sour cream), but I found for a crowd of 10+ people the portions above are just right as an appetizer that leaves no leftovers. Also, it was originally served in a hollowed out sourdough loaf, which is also yummy but for the sake of minimal prep for bringing a dish to a party, I leave it in a casserole dish.

If you want to see what else Chelsey is cooking up these days, please visit her blog: Curio of the Culinary World

Chocolate Pecan Pie

I have been trying a few new pie recipes this year, and yesterday I made a Chocolate Pecan Pie that I will definitely be making again soon. Chocolate is something that I will never tire of, and this pie has only made it easier to love that cocoa goodness. I based this recipe off Martha Stewart's Chocolate Pecan Pie with only a few tweaks (more vanilla and pecans, and I swapped the light corn syrup for golden). To be honest, I was about to make a pie with a hybrid of recipe tips from online, then I found the Martha Stewart pie and it was exactly what I was trying to make, so, thanks Martha!

Ingredients:

• 4 ounces of dark chocolate
• 4 large eggs
• 1 1/2 cups golden/dark con syrup
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups pecan halves
• 1 recipe of basic pie crust for 9" pie plate (see links below for recipes)

Directions:

1. Preheat oven to 350 F. Place the rack on the lowest shelf in the oven.
2. In a double boiler melt the chocolate until smooth, then set aside. How do you do that? Place a heat-proof bowl over a smaller pot of water (the bowl should not touch the water, simply sit above it), put the chocolate in the bowl, then turn on the heat to simmer the water in the pot. The heat will melt the chocolate slowly so you don't have to worry about burnt chocolate.
3. In a large bowl add the eggs and beat them lightly. Mix in the corn syrup, vanilla, and salt. Then slowly fold in the melted chocolate. 
4. Pour the chocolate mixture into the prepared pie crust, then place the pecans on top. They will remain floating on the top layer, so feel free to get artsy with this part! 
5. Place the pie plate on a rimmed baking sheet, then transfer the sheet and pie into the oven. Bake for 60 minutes, or until the filling jiggles only slightly when the pie plate is nudged. (Martha Stewart's recipe quoted 50-60 min, but I found mine took closer to 65, so keep an eye on your pie).

Let the pie cool on a wire rack for at least 4 hours. Serve room temperature or chilled with vanilla ice cream. Enjoy!

Pie crust recipes:
Martha Stewart's Basic Pie Crust
Pioneer Woman's Perfect Pie Crust

Prawn and Bacon Fajitas

Prawns and Bacon sitting in a tree, d-e-l-i-c-i-o-u-s.

I know, that didn’t even come close to rhyming, but that’s not what this is about. This is a love story on a plate. In a tortilla. Along with some queso fresco and guacamole (and that guac has a back story of its own, but I’ll tell you all about it another time). And I think there are certain things in this life that are just absolutely perfect when paired together. Cinnamon and chocolate. Shirley Temples and Mexican food. Snow and hot cocoa. Prawns and Bacon. There is something so naughty about combining a juicy prawn and that divine hunk of fatty pork in one bite, and to date this is my favorite dish that does just that. Thus, I give you Prawn and Bacon Fajitas.

Prawn and Bacon Fajitas

Serves 2 (or 4+ for small appies)

Ingredients:

• 15-20 large raw prawn tails, peeled and deveined
• 2 cloves garlic
• ½ tablespoon sriracha
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon each salt and pepper
• ¼ small red onion
• 1 large ripe avocado
• 2 fresh lemons
• ½ cup chopped cilantro, divided
• ½ cup Queso Fresco (or other soft farmer’s cheese)
• 1 large tomato
• 2 cups chopped spinach
• ½ lb bacon (if you can get it as one thick slab, do it. Otherwise, get thick-cut bacon)
• 8 small tortillas

 

Directions:

1.      Mince the garlic and add it to a medium bowl along with the prawns, sriracha, onion powder, cumin, salt, and pepper, and the juice of one lemon. Stir lightly to coat the prawns evenly, cover with plastic wrap and set in the fridge.

2.      Finely dice the red onion and add it to a small bowl. Add the juice of the remaining lemon and ¼ cup of the chopped cilantro. Slide your knife around the pit of the avocado, gently grab each half and twist to separate. Discard the pit. Scoop the avocado into the bowl with the red onion and mix together (I like to run my knife crisscross through the flesh while it’s still in the peel so it’s easier to mix once it’s been scooped out). Season to taste with salt and pepper and set aside.

3.      Chop the tomato, toss with a splash of olive oil and the cilantro, season with salt, and set aside.

4.      Chop the bacon into roughly ½ chunks am-sized and place in a medium skillet. Place the skillet over medium heat and cook the bacon until just crispy stirring minimally, about 5 minutes. Remove the bacon with a slotted spoon and place on a paper-towel lined plate and set it aside.

5.      Remove the prawns from the fridge and set them next to the stove (I’m all about organization!). Drain the bacon fat off the pan and place the pan back on the heat.  Add the prawns and let them cook for 2-3 minutes each side. Place the prawns in a bowl, add the bacon and toss together.  

6.      Serve hot with queso fresco, spinach, tortillas, and the prepared toppings. Assemble as you wish!

This is also delicious with other sides and toppings, such as:

·         Corn

·         Chopped black olives

·         Rice

·         Salsa

·         Sour cream

·         Beans

·         Chopped green chiles

Seared Ahi Tuna

The BF and I love fresh tuna - we rarely leave a sushi restaurant without ordering some sort of tuna dish. Basically if we see it on the menu it's going in our bellies. Before now, I'd never tried to make any sort of tuna dish at home because A) I'm lazy, and B) I never noticed it for sale where I shop.

The other day I saw fat steaks of Ahi at my grocery store, and I knew I had to try to make some sort of tuna dish for dinner. I decided to make a simple seared Ahi tuna as an appetizer, and I can't wait to make this again and again because it was delicious and incredibly easy to make. I love when that's the case.

Ingredients:

• 1 Ahi tuna steak
• 1 tsp minced fresh ginger
• 1 tsp minced garlic
• 2 tablespoons soy sauce
• 1 tsp sesame oil

 Directions:

1. Whisk the ginger, garlic, soy sauce, and sesame oil in a small bowl. Place the tuna in a bowl or dish and pour the marinade on top. Cover with plastic wrap and let the fish marinate in the fridge for up to one hour.
2. Preheat a skillet over medium-high heat. Add 1 teaspoon each oil and butter to the pan and place the steak in the pan. Let it cook untouched for 3 minutes. Flip the tuna and sear an additional 3 minutes.
3. Remove the tuna from the pan onto a cutting board. Slice thinly into strips, then serve with soy sauce to dip the fish in. 

Chicken and Salsa Bake

The great thing about chicken is that it is an excellent vessel for flavor. One of the easiest marinades that I go to time and again is salsa. Jarred, fresh, homemade, roasted, fruity, spicy... any salsa will work wonders on your chicken and you won't have to do anything except pouring it on the chicken. See, I told you it was easy!


Serves 2
Ingredients:

• 2 fresh chicken breasts
• 2 cups salsa of your choice, separated

Directions:  

1. 2 hours before you plan to bake the chicken, place it in a large ziploc bag with 1 cup of the salsa (you can do this up to 8 hours ahead of time -- if my chicken is frozen I start marinating overnight so they thaw and marinate simultaneously). Seal the bag with as little air as possible inside, and let the chicken marinate in the fridge.
2. Preheat the oven to 400 F and line a baking pan with foil and grease it. Place the chicken breasts in the pan, top each with 1/2 cup of salsa. Bake for 45 minutes. 

Sides to serve it with: rice, black olives, shredded lettuce, green chile, beans, diced tomatoes, corn, avocados, and shredded cheese. 

Click here to see some of my Mexican side dish recipes!

Winter Burgers (as in, no grill needed!)

I have a deep love for burgers of all varieties. Buffalo, sausage, chicken, turkey, bean, fake chicken... you name it, I'll try and probably thoroughly enjoy it. But to me, the ultimate burger is a beef burger. I know there are purists out there who only put ground beef in a beef patty, and I'm okay with that. But sometimes I like a little pizazz (blue cheese stuffed inside! eggs and spicy breadcrumbs!), and that's exactly what the following recipe will provide. That's right, pizazz.

I'll tell you exactly how I made it, and I'll also provide you with way too many other options or substitutions so you can get your creative juices going.

I don't have access to a grill where I live, so these babies are made indoors in a pan. So for all those other apartment-dwelling folks with strict barbeque policies, fear not, you too can make burgers at home!


Makes 4 burgers


Ingredients:

•  1 lb ground beef (I prefer lean but if you want the effect of burger juice dripping down your hand in pure glory so you can lick it off later, please feel free to get regular ol' beef)
• 1 small yellow onion, finely chopped
• 1 tablespoon butter
•  1 tsp honey
• Salt & pepper -- season as you wish but go light on the salt, you'll see why in a minute. 
• 4 Buns (this is that moment where you can put your own spin on it: cheddar buns, thick slices of sourdough, Portuguese buns, or even lettuce for all you low-carbers)
• Deli sliced cheese (again, go wild: pepperjack, sharp cheddar, mozzarella, gouda, or even a smear of goat cheese)
• Butter lettuce or any lettuce you prefer (arugula is really great on burgers, too!)
• Sliced dill pickles, tomatoes, sliced red onion
• Condiments: Mayo, ketchup, mustard, dijon, hummus, roasted red pepper spread, etc.

Directions: 

1.  Add the onion, butter, and honey to a small sauce pan over low heat. Cook for 30 minutes or until onions are golden, stirring occasionally. Remove from heat and set aside.
2. When you are 15-20 minutes from chow-time you can begin assembling the patties. Place the beef and cooked onions in a medium bowl and mix thoroughly. Add about 1/2 tsp each salt and pepper, or a few healthy dashes of each (whichever makes you feel more in control, ok?). Divide the meat mixture into 4 even parts so you can form 4 same-size patties. Use your hand to form 4 round balls, then roughly press them out into 1/4 inch thick patties. Don't worry -- this is not an exercise in making a perfectly round patty. 
3. Preheat a large skillet to medium heat. When the pan is hot, scatter a teaspoon of salt across the pan. Place your patties in, set the timer for 5 minutes, and let them cook. Flip them over after 5 minutes, please your cheese on each patty, and cook for another 5 minutes. You can start prepping your vessels at this point - smear mayo on the buns, pile on pickles and lettuce. Once the burgers have finished cooking, use a spatula to transfer the patties onto the buns. Pat yourself on the back, you've just made a Winter Burger. Enjoy!

My burger: soft Italian buns, marble cheddar cheese,pickles, mayo, lettuce.


Here are some other combinations I love:
goat cheese, roasted red pepper spread, hummus, pickles
pepperjack cheese, pickles, sliced banana peppers, lettuce
sharp cheddar, dijon mustard, pickles, sliced red onions

Classic Oatmeal and Chocolate Chip Cookies

Ah, the humble oatmeal cookie -- not the most glamorous baked good, but oh so irresistibly delicious and easy to make. They are made up of staple pantry items so they require little to no prep work, and they take less than 30 minutes from start to finish. I mean, what else do I need to tell ya? These are dang good and dang easy.

Ingredients:

• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 cup butter, softened
• 2 tsp vanilla extract
• 1 egg
• 2 cups quick-cooking oats
• 1 1/2 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips

Directions:

1. Preheat the oven to 350F. In a large bowl, mix the sugars, butter, and vanilla until smooth. Add the egg and whisk in until combined.
2. Mix the flour, baking soda, and salt in a separate bowl, then slowly incorporate with the wet mix. The add the oats, mix until just combined, and then finally add the chocolate chips.
3. Drop spoonfuls on an ungreased baking sheet about 2 inches apart, and bake for 10-12 minutes. Cool on pan for 2 minutes before transferring to a wire rack to cool completely.