Archive for March, 2015

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Sour Cream Swirl Brownies

March 27, 2015

20150301 Sour Cream SwirlI made these the other weekend during an ice storm. Some of D’s friends were in town, so we decided to make something yummy to warm up our afternoon.

You will need:

  • 1/2 c unsalted butter
  • 1/4 c unsweetened cocoa powder
  • 2 eggs
  • 1 c sugar
  • 1 t vanilla extract
  • 1/2 t salt
  • 1/2 t ground cinnamon
  • 1/2 t baking powder
  • 3/4 c whole wheat flour
  • 1 c chocolate chips
  • 1/2 c sour cream
  • 3 T honey
  • 1/2 t ground nutmeg

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking pan with tinfoil and lightly grease with nonstick cooking spray.
  2. In a small saucepan, melt the better.
  3. Whisk in the cocoa powder, salt, cinnamon and baking powder until smooth. Remove from heat.
  4. In a medium mixing bowl, whisk the eggs until light and fluffy.
  5. Whisk the vanilla into the eggs.
  6. Gradually whisk the chocolate mixture into the egg mixture. Be sure to do this slowly and whisk continuously to avoid scrambling the eggs.
  7. Mix in the flour until well combined.
  8. Mix in the chocolate chips.
  9. Spread in the prepared baking pan.
  10. In a small bowl, mix the sour cream together with the honey and nutmeg.
  11. Drop the sour cream mixture on top of the brownie batter. Use a knife to swirl the sour cream into the brownie batter.
  12. Bake for 35 to 45 minutes or until set in the middle.
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Paprika Spinach Chicken

March 21, 2015

This is a fragrant, juicy chicken dish perfect for an upcoming date night or night in with friends. It is made from a few simple ingredients that turn magical in the pan.

20150223 Paprika Chicken 02

You will need:

  • 1 lb chicken breasts
  • 1 t paprika
  • 1/4 t salt
  • 1/2 t pepper, divided
  • 3 T olive oil, divided
  • 2 T unsalted butter
  • 1/4 fresh sage, washed and dried and finely chopped
  • 3 cloves garlic, minced
  • 1 c dry white wine
  • 4 oz fresh baby spinach

Then you will…

  1. Season the chicken with the paprika, salt and 1/4 teaspoon of the pepper, spreading it out on all sides.
  2. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat.
  3. Add the chicken and cook 3-5 minutes until the first side is golden.
  4. Flip the chicken over and cook another 3-5 minutes until the second side is golden.
  5. Add the remaining olive oil, the butter, sage, and garlic to the pan.
  6. Sauté for 2-3 minutes or until the butter is melted and the seasoning fragrant.
  7. Stir in the wine and bring to a simmer. Allow to simmer for 20 minutes, partially covered.
  8. Stir in the spinach and allow to just wilt. Remove from heat.
  9. Season with salt and pepper, to taste.
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Simple Lime Cake

March 15, 2015

20150127 Lime Cake 01

I noticed a can of sweetened condensed milk hiding in my pantry the other night. Then, I spotted a stray lime in the fridge. This was the result! It would be great with a cup of fresh tea.

You will need:

  • 1 can (14 oz) fat-free sweetened condensed milk
  • 4 eggs, lightly beaten
  • 1 lime, zested and juiced
  • 1/4 t ground nutmeg
  • 3 T unsalted butter, melted
  • 1 1/4 c all-purpose flour

Then you will…

  1. Preheat your oven to 350 degrees. Grease a bundt or 8-inch cake pan liberally.
  2. In a mixing bowl, whisk together all the ingredients.
  3. Pour into the prepared pan.
  4. Bake 35-50 minutes or until golden and set in the middle. A tester should come out clean.
  5. Allow to cool 10 minutes before inverting to cool the rest of the way.
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Chili Queso Dip

March 6, 2015

20150201 Queso 02

I’m not sure I could go without cheese in life. When it’s melty, I love it even more. This is a fun version of queso dip that will be a big hit at your next party. If you have a crockpot, use it to keep the dip warm when serving.

You will need:

  • 2 T olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 c ale of your choice
  • 1 1/2 c milk
  • 3 T cornstarch
  • 1 t chili powder
  • 1 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t pepper
  • 1/4 t salt
  • 2 c sharp cheddar or a Mexican blend of cheese, shredded
  • 1 lime, juiced
  • 1 can (14.5 oz) diced fire-roasted tomatoes with green chili peppers, drained
  • 1/4 c scallion, chopped
  • 1/4 c fresh cilantro, chopped

Then you will…

  1. In a large sauce pot, heat the olive oil over medium heat.
  2. Add the onion and garlic and saute until just starting to brown, about 5 minutes.
  3. Stir in the beer and allow to reduce for 2-3 minutes.
  4. Mix in 1 cup of the milk. Bring to a simmer.
  5. Meanwhile whisk together the remaining half cup of milk with the cornstarch.
  6. Stir the cornstarch mixture into the onion-milk pot. Stir constantly as the sauce thickens.
  7. Stir in the spices and mix well.
  8. Stir in the cheese until melted and smooth.
  9. Stir in the lime juice and tomatoes. Stir occasionally until heated through and bubbly.
  10. Just before serving, add the scallion and cilantro. Serve with your favorite tortilla chips!
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