Wednesday, July 30, 2014

 

s'mores cheese ball

INGREDIENTS
INSTRUCTIONS
  1. In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
  2. Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.
  3. Put the crushed graham crackers on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the graham crackers. Place on a serving plate and serve with more graham crackers.

# posted by Chelsea @ 3:42 PM 0 comments
 

s'mores no bake icebox cake

Ingredients
Instructions
    To make the chocolate pudding:
  1. In a medium saucepan over medium low heat, combine the milk, sugar, cocoa, cornstarch and sugar, and stir until smooth. Heat mixture until it just begins to steam.
  2. In a medium bowl, whisk together the egg yolks. Slowly add the milk mixture to the egg yolks in a small stream while whisking constantly. When fully combined, pour back into the saucepan.
  3. Place over medium heat and cook until thickened, about 4-5 minutes, while stirring constantly. Remove from heat and add vanilla extract. Chill in the fridge for at least 1 hour.
    4. To assemble the icebox cake:
  4. In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the heavy cream until it starts to thicken. Add the sugar and vanilla and continue to beat to soft peaks. Add the marshmallow cream and beat until combined and smooth, about 2 minutes.
  5. Line a 9x5-inch loaf pan with plastic wrap. Place a row of graham crackers on the bottom (you may need to break some in order to make them fit). Then add a layer of mini marshmallows. Top with the marshmallow whipped cream and spread it so it fills in the cracks between the marshmallows. Finally, spread on a layer of the chocolate pudding.
  6. Repeat layers until the pan is full (you should be able to get 3 layers. Top with one final row of graham crackers. Cover with plastic wrap and chill in the fridge overnight.
    7. To serve the icebox cake:
  7. In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the heavy cream until it starts to thicken. Add the sugar and vanilla and continue to beat to medium peaks.
  8. Remove the plastic wrap from the top of the icebox cake. Place a serving platter upside-down on top the icebox cake, then invert the whole thing so that the cake is now sitting on the platter. Gently remove the loaf pan and plastic wrap.
  9. Cover the icebox cake in the whipped cream and top with the mini marshmallows. If desired, use a kitchen torch to toast the marshmallows, working quickly so you don't melt the whipped cream.
  10. Store leftovers in the fridge for up to 5 days.

# posted by Chelsea @ 3:41 PM 0 comments
 

Cake batter balls

1 ½ cups all purpose flour
1 cup yellow cake mix
½ cup {1 stick} unsalted, room temperature butter
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 tablespoons milk

sprinkles  {approximately 2 tablespoons and more for decorating}
1 lb white chocolate candy  melts

In the bowl of your electric mixer beat together 1 1/2 cups of flour, 1 cup of yellow cake mix, 1/2 cup of unsalted, room temperature butter and 1/2 cup of white sugar until mixture comes together. Add in 1 teaspoon of vanilla, 1/8 teaspoon of salt and 3-4 tablespoons of milk. Use the milk to control the consistency. Start with 2 tablespoons and work your way up {I used the full 4 in my batter}. Finally mix in 2 tablespoons of sprinkles. Roll the dough into 1-inch balls. Place on a cookie sheet and allow the batter to chill for 15 minutes in the fridge or freezer.
Using either an electric handy-dandy chocolate melting machine or simply placing the chocolate in a microwave safe bowl, melt 16 ounces of white chocolate candy melts until smooth. {If using the microwave option, be sure to melt in 30-second increments and stir after each increment}.

Dip cake batter balls into the melted candy melts to coat completely. This does get a little messy, but messy is part of the fun!! Remove with a fork and place on a parchment paper lined baking sheet. Decorate immediately with sprinkles. Finally, hide these from your friends, significant others, children, etc etc. because they will be gone before you know it!

# posted by Chelsea @ 8:54 AM 0 comments

Monday, July 28, 2014

 

crispy vegetable quesadilla

Preparation

  1. 1. Place oven rack in middle of oven. Preheat broiler to high. Place a baking sheet on rack in oven (keep pan in oven as it preheats).
  2. 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano and corn; cook 5 minutes, stirring once. Add quinoa, salt, and spinach; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.
  3. 3. Combine beans and hot sauce in a small bowl; mash with fork until smooth. Spread 2 1/2 tablespoons bean mixture on each of 4 tortillas; top each with 1/2 cup spinach mixture and 1 tortilla. Lightly coat quesadillas with cooking spray. Arrange quesadillas on preheated pan in oven; broil 3 minutes or until lightly browned, turning once.
  4. 4. Cut each quesadilla into 6 wedges. Serve with sour cream and lime.

# posted by Chelsea @ 11:11 AM 0 comments
 

mushroom ramen bowl

Preparation

  1. 1. Combine 5 cups water, bacon, and shiitake mushrooms in a saucepan; cover. Bring to a boil; remove from heat. Let stand, covered, 15 minutes. Strain through a fine-mesh sieve over a bowl; discard solids. Return broth to saucepan; stir in soy sauce. Keep warm.
  2. 2. Bring remaining 2 cups water to a simmer in a Dutch oven. Place eggs in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam eggs, covered, 6 minutes. Add bok choy to steamer; steam 2 minutes. Set bok choy aside; place eggs in a bowl of ice water. Let eggs stand 1 minute or until slightly cool. Peel and halve eggs.
  3. 3. Divide noodles evenly among 4 deep bowls. Top evenly with bok choy, enoki mushrooms, and bamboo shoots. Ladle 1 cup warm broth into each bowl. Arrange nori around edges of bowls. Place 2 egg halves in center of each bowl; top evenly with green onions. Serve immediately.

# posted by Chelsea @ 11:11 AM 0 comments
 

roasted mushrooms on white bean puree

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Combine mushrooms, zucchini, and 1 tablespoon oil. Set zucchini aside. Arrange mushrooms, gill sides down, in a single layer on a jelly-roll pan. Bake at 425° for 4 minutes. Turn mushrooms over; sprinkle with 1/8 teaspoon salt and 2 garlic cloves. Carefully layer zucchini slices over mushrooms. Bake at 425° for 6 minutes. Top evenly with cheese. Bake 2 minutes or until cheese melts.
  3. 3. Combine remaining 1 tablespoon oil, 1/8 teaspoon salt, oregano, and tomatoes.
  4. 4. Combine remaining 1/4 teaspoon salt, remaining 2 garlic cloves, milk, peppers, and beans in a saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Place mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid (to avoid splatters). Blend until smooth. Add parsley and thyme; pulse 5 times or until well combined. Divide puree among 4 plates. Arrange mushrooms over puree; top with tomato mixture.

# posted by Chelsea @ 11:10 AM 0 comments
 

thai shrimp curry

Preparation

  1. 1. Cook noodles according to package directions; drain.
  2. 2. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan. Return pan to high heat. Add remaining 1 tablespoon oil; swirl to coat. Add onion, celery, lemongrass, and ginger; stir-fry 1 minute. Combine coconut milk and next 4 ingredients (through fish sauce) in a bowl, stirring with a whisk until sugar dissolves. Add coconut milk mixture to pan; cook 3 minutes or until sauce is slightly thickened.
  3. 3. Add noodles, shrimp, bean sprouts, basil, and mint to pan; toss to coat. Divide noodle mixture among 4 shallow bowls; sprinkle with cashews and celery leaves. Serve with lime wedges.

# posted by Chelsea @ 11:10 AM 0 comments
 

roasted tomato and cannelini beans

Place 6 halved plum tomatoes, cut side up, in an 8×8″ baking dish, drizzle with 1 Tbsp. olive oil, and top with a minced garlic clove and 1 Tbsp. fresh thyme leaves. Season with kosher salt and freshly ground black pepper and roast in a 375-degree oven 45 minutes. Using kitchen shears, immediately cut up tomatoes. Rinse 1 can cannellini beans, add to tomatoes, and toss to combine. Top with 1 cup breadcrumbs and drizzle with olive oil. Broil until bubbly and just charred in spots, about 4 minutes.
# posted by Chelsea @ 11:06 AM 0 comments
 

jalapeno and white bean flautas

Rinse and mash a can of cannellini beans and toss with 1/4 cup finely chopped fresh cilantro, 1 finely chopped jalapeño (remove seeds if you want less heat), 1 cup shredded Monterey Jack and 1 Tbsp. fresh lime juice. Divide filling among 16 tortillas, then roll up tightly to form flautas. Bake in a 425-degree oven, seam side down, on a parchment-lined baking sheet until tortillas are crisp and just beginning to crack, 15-20 minutes.
# posted by Chelsea @ 11:06 AM 0 comments
 

mashed garlic beans

Cook 2 minced garlic cloves in olive oil until fragrant. Rinse and mix in a can of cannellini beans along with 1/4 cup low-sodium chicken broth. Bring to a boil, reduce heat, and simmer about 15 minutes. Mash mixture with the juice of 1/2 lemon. Drizzle with olive oil and season with coarsely ground black pepper.
# posted by Chelsea @ 11:05 AM 0 comments
 

white bean fritters

Rinse and coarsely mash a can of cannellini beans, then stir in 1 sautéed finely chopped onion, 1/2 cup grated Parmesan, and the juice of 1 lemon. Shape mixture into 1 1/2″ balls, then flatten into patties. Dredge patties in all-purpose flour, shaking off excess, and fry in olive oil until golden on both sides. Serve with lemon wedges alongside.
# posted by Chelsea @ 11:04 AM 0 comments
 

down and dirty pasta

Serves 4
  • 2cloves garlic
  • 4fillets anchovies
  • 4ripe plum tomatoes
  • 3healthy sprigs rosemary
  • salt and pepper
  • 1can chick peas
  • 4cups chicken broth (better) or water
  • 1/2packet small pasta, like farfalle
  • 3tablespoons olive oil
  • grated parmesan
  1. Dice garlic. Cut up anchovies, roughly chop tomatoes.
  2. Over medium heat, saute garlic, anchovies and two rosemary sprigs until the anchovies are melted.
  3. Add chopped tomatoes. Sautee 10 or 15 minutes, till the tomatoes are fully cooked. Salt as needed.
  4. Increase heat and add can of chick peas, with water in the can, and a few cups of boiling water or heated chicken broth. Add last sprig of rosemary. Bring to soft boil.
  5. Add pasta. The liquid should just barely cover the pasta. Reduce heat to healthy simmer and cook till one minute less than the package recommends. Add water or broth if needed. But remember, the broth should be thick, so add the least amount of liquid possible that still allows the pasta to cook.
  6. When the pasta is done -- to my taste less done than usual -- spoon into bowls. Add grated parmesan, ground pepper and a few drops of good olive oil. Perfect.

# posted by Chelsea @ 11:04 AM 0 comments
 

broccoli and aglio e olio and breadcrumbs

Serves 4 as a main course, more as a side dish
For the broccoli
  • Salt, to taste
  • 1 largebunch broccoli, cut into florets (about 6 cups)
  • 1/4cup olive oil, plus 2 tablespoons
  • 3/4pounds spaghetti, whole wheat or semolina, both work fine
  • 5 clovesgarlic, minced
  • 2 fatanchovy fillets
  • 1teaspoon Aleppo pepper
For the "gremolata" bread crumbs
  • 1tablespoon olive oil
  • 1clove garlic, minced
  • 2teaspoons lemon zest
  • 2tablespoons chopped parsley
  • 1/3cup bread crumbs (I use whole wheat)
  1. Heat oven to 425° F.
  2. Put a pot of salted water on to boil for the spaghetti.
  3. Place broccoli florets on a half sheet pan. Drizzle 2 tablespoons olive oil over top and toss to coat. Sprinkle a little kosher or sea salt over top. Roast in oven for 15 to 20 minutes. You want them to cook through and brown a little. Throw the little tiny florets and bits of broccoli into the pan as well -- they will crisp up a bit and provide a nice crunch.
  4. Once the water is boiling, add the pasta and cook to "al dente" according to directions on the package.
  5. Heat a high-sided sauté pan, with enough room for the whole recipe, over medium to medium-low heat. Add the 1/4 cup olive oil and then the 5 cloves of garlic. Let the garlic soften and brown a little, but not burn. Add the anchovies and stir until the anchovies dissolve. Add the Aleppo pepper and a sprinkle of salt. Once everything is mixed, leave the burner on very low to keep this warm.
  6. Heat up a small skillet over medium heat and add 1 tablespoon olive oil. Add the remaining garlic and let it soften and lightly brown. Add the lemon zest and parsley, and then the bread crumbs and mix well. Lower burner to medium-low and let the bread crumb mixture toast lightly.
  7. Once the broccoli is well roasted, add it to the pan with the garlic and anchovy. Mix well to coat.
  8. Reserve 1/2 cup pasta water and drain the pasta. Add the pasta to the pan and toss well. If the mixture seems dry, add some of the pasta water a few splashes at a time.
  9. Add about 3/4 of the bread crumb mixture to the pan and mix well.
  10. Once the pasta mixture is in a serving dish, sprinkle the remaining bread crumbs over the top.

# posted by Chelsea @ 11:03 AM 0 comments
 

al forno pasta with tomato, cream and five cheese

Serves 4, or 6 to 8 as an appetizer
  • 2cups heavy cream
  • 1cup chopped canned tomatoes in heavy puree
  • 1/2cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
  • 1/2cup coarsely shredded (1 1/2 ounces) Fontina cheese
  • 1/4cup crumbled Gorgonzola cheese, (1 1/2 ounces)
  • 2tablespoons ricotta cheese
  • 1/4pound thinly sliced mozzarella cheese
  • 3/4teaspoons kosher salt, plus more for pasta water
  • 6fresh basil leaves, coarsely chopped
  • 1pound penne rigate or conchiglie rigate
  • 4tablespoons (1/2 stick) unsalted butter, sliced thinly
  1. Heat oven to 500 degrees F.
  2. Bring a large pot of salted water to a boil.
  3. In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
  4. Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
  5. Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.

# posted by Chelsea @ 11:03 AM 0 comments

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