Molten Lava Cakes

Wow! If you are a chocolate fan, you've got to try this one! This recipe is from The Neely's on foodnetwork.com. I LOVED the addition of the cayenne. It gave it a real pop. However, I feel that the portion sizes are way too huge, especially if you are having it to follow a large dinner. I think this recipe could easily be stretched to 12 portions. It's very rich, yet YUMMY!

INGREDIENTS:

2 sticks butter, unsalted, plus more for ramekins

4 teaspoons sugar

1/2 teaspoon ground cinnamon

pinch cayenne

pinch nutmeg

12 ounces semisweet chocolate, chopped (I actually used dark chocolate, and it was fabulous)

1 cup allpurpose flour

2 1/2 cups confectioners' sugar

6 large eggs

6 large egg yolks

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

DIRECTIONS:

Preheat oven to 400 degrees F. (I actually prepared these ahead of time and refrigerated until I was ready to cook them. I would probably cook a few minutes longer if I refrigerate them again)

Butter 8 (8-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar. (I would do 12)

In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.

In a large bowl, whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.

Pour into prepared ramekins.

Bake cakes until the top is stiff and cracked and the edges are dark, about 12-14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

Risotto Milanese Style

I have made this recipe several times, and it always turns out really good. It is one of Emeril Lagasse's recipes from foodnetwork.com. The only thing I changed was in the directions. Rather than stiring in all of the beef stock at once, I add it in one cup at a time and cook it until the liquid has been absorbed into the arborio rice. This gives you a creamier texture. I have made this recipe without the saffron, and it is still delicious. In the photo above, I topped the risotto with London Broil which I marinated and grilled, then sliced thin.

INGREDIENTS:

1 Tablespoon Olive Oil

2 Tablespoons Butter

2 ounces diced Pancetta

1 Cup chopped Yellow Onion

1/2 teaspoon Salt

1/4 teaspoon White Pepper

12 turns fresh ground Black Pepper

1 pound (appx. 2-2 1/2 cups)Risotto (arborio rice)

5 cups Beef Stock, warmed (keep a little extra on hand. I have had to add extra)

1 cup warm Beef Stock

1/2 teaspoon saffron threads

2 teaspoons chopped garlic

1/4 cup Heavy Cream

1/2 Cup grated Parmigiano-Reggiano Cheese

DIRECTIONS:

Over medium heat, in a large sute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute. Add the onions, salt, white pepper and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes.

Stir in 5 cups of beef stock and garlic. Bring the liquid up to a simmer, about 6 minutes. (I add the stock 1 cup at a time, and let it absorb into the rice before adding another cup).

Simmer the risotto for 18 minutes, stirring constantly.

Stir in the remaining butter, cream and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.

Beef Marinade

This marinade would be great on any beef, I think. I have used it several times with a London Broil, which we then cook on the grill. YUMMY!!

INGREDIENTS:

1/4 Cup Red Wine Vinegar

1/4 Cup Balsamic Vinegar

2 Tablespoons Olive Oil

2 Tablespoons Worcestershire Sauce

2 Tablespoons Soy Sauce

2 Tablespoons Spicy or Dijon Mustard

1 1/2 Tablespoons minced Garlic

1 1/2 teaspoons ground Black Pepper

1/2 teaspoon Salt

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1 1/2 teaspoons Paprika

1/2 teaspoon dried Thyme

1/2 teaspoon dried Oregano

1/2 teaspoon Cayenne Pepper

Combine all ingredients and marinate with your meat for several hours.

Blackened Corn Chowder

I took this chowder to a Halloween party last night, and it got great reviews. Sorry there isn't a photo. It was gone before I could get one!

Recipe:

1 T fresh minced garlic

1 red onion, diced

1 3oz can green chiles

3-6(if small) cobs of corn grilled-just blackened

3 diced potatoes

6 T butter

6 T flour

1/2 gallon heavy cream

1 T paprika

Dash white pepper

Salt and pepper to taste

Directions:

Melt a couple tablespoons of the butter in a large pot. Add the garlic and onion and saute until soft. Add the remaining ingredients. Simmer for 1 hour.

*I have used frozen corn and blackened it in the oven. It works just as well. I personally like to double the amount of green chiles, as I like a little kick. If you want to use half and half instead of the heavy cream, I think it would still be great.

Tortellini & Spring Greens Salad

This was a concoction of mine, as I tried to come up with some kind of dinner with leftover tortellini, yet satisfy my craving for a salad and toasted pine nuts. Derrick actually requested that it be put on the blog, so he must have thought it was as tasty as I did!

INGREDIENTS:

1/2 pound Tortellini, cooked as directed and cooled to room temperature

1 pkg spring greens salad mix

1 green onion, chopped

1/4 C toasted pine nuts

fresh mozzarella cheese, cubed

Mix together and top with this dressing:

DRESSING:

2 garlic cloves, minced

2 T peach preserves (or whatever flavor you may have)

2 T red wine vinegar

1 T Dijon Mustard

1 t oregano

1/3 C light olive oil

Freshly ground pepper

Warm Chocolate Cakes with Berries

Okay, SERIOUSLY.  If you are watching your weight, just don't go here.  This recipe is way unhealthy, but oh....SO GOOD!  Thank you Giada De Laurentiis.  This is one of her recipes off of foodnetwork.com.  It is really easy to make, but comes out looking and tasting like you slaved over it.  So it's a great recipe to use when you are having guests over.

INGREDIENTS:

1 C (2 sticks) unsalted butter, softened (plus extra for buttering molds)

8 oz. bittersweet chocolate, chopped

1/2 t instant espresso powder (I didn't have this, but it still tasted great without it)

4 large eggs

4 large egg yolks

2/3 C granulated sugar

4 t all-purpose flour, plus more for dusting molds

3 T Frangelico or hazelnut liqueur (I used hazelnut syrup)

2 C fresh berries

Fresh mint, for garnish

DIRECTIONS:

Butter and lightly flour 6 (6-ounce) ramekins (I spread it out to 8 ramekins).  Tap out any excess flour.  (I also covered the bottom of the ramekins with parchment paper).

In a small saucepan, bring to a boil 2 inches of water.  In a large glass bowl, add butter, chocolate and espresso powder.  Lower heat and place bowl over the simmering water.  Slowly whisk mixture until the chocolate is almost completely melted.  Remove bowl from heat and continue to whisk until all chocolate has melted.  Allow to cool slightly.

In a large bowl, add eggs, yolks, and sugar.  Using an electric mixer, beat until light and fluffy and pale in color.  Reduce speed to medium-low and slowly pour in the chocolate mixture.  Add the flour and mix until just combined.  Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds.  Line a baking sheet with parchment paper.  Place chocolate molds onto baking sheet and place in oven for 7 minutes (I baked for 10 minutes).  If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours.  When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes.  The top and sides should be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds.  Then lift 1 corner of the ramekin and the cake should slip out.  Sprinkle about 1/2 teaspoon Frangelico over each cake.  Spoon berries around the chocolate cake and garnish with mint (or powdered sugar).  Serve warm.

Buttermilk Syrup

This is as close as I've found a recipe for Magleby's yummy syrup.  I have yet to find someone who doesn't like the taste!  It makes your regular pancakes or french toast extra tasty!

INGREDIENTS:

1 1/2 C Sugar

3/4 C Buttermilk

1/2 C butter

2 Tablespoons Corn Syrup

1 teaspoon baking soda

2 teaspoons vanilla

 

In a medium saucepan, bring all ingredients except vanilla to boil (be careful, the soda makes this syrup quite foamy, so make sure your pan is big enough)!  Allow to boil gently for at least five minutes.  Remove from heat and immediately stir in the vanilla.  Serve warm over pancakes or waffles.  Stores well for a few weeks in the refrigerator.

Italian Bread Dipping Spices

MMMMM!!!  If you have ever been to Carrabba's and loved their bread-dipping spices, try this recipe out.  I kept seeing the same copycat recipe on the internet, so I gave it a try.  It would be even better with fresh herbs, but I didn't have any on hand at the time, so this is what I came up with using all dried!  And it really tastes great with a bit of olive oil.  Just dip some yummy bread in it and enjoy!

INGREDIENTS:

1/2 T dried basil

1/2 T dried parsley

1 T minced garlic

1 t dried thyme

1 t dried oregano

1 t ground black pepper

1/2 t kosher salt

1/2 t dried rosemary

1/4 t crushed red pepper flakes

1/2 t olive oil

Combine all ingredients in food processor, except olive oil.  Chop until all ingredients are about the same size.  Stir in olive oil.  

To serve:  Combine 1 1/2 t spices to 3-4 T olive oil on a plate and dip sliced bread in the mixture and enjoy!

Buttermilk Pie

I've made this pie so many times, so I was surprised when I  realized I didn't have it on this blog!  Great, moist pie with a different flavor.  And what I love best, is that it forms it's own crust.  This is one of Paula Deen's recipes from Foodnetwork.com.  This is also a very EASY, QUICK recipe to put together.  Pretty much need to just allow for the cooking time!

Ingredients:

1 1/2 C sugar

1 C buttermilk

1/2 C biscuit mix (recommended: Bisquick)

1/3 C (5 1/3 T) butter, melted

1 t pure vanilla extract

3 eggs

Directions:

Preheat oven to 350 degrees F.  Grease a 9-inch pie pan.

Put all ingredients in a bowl and blend for 1 minute with a  handheld electric mixer.  Pour mixture into prepared pan.  Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.  Cool for 5 minutes.  (I prefer it refrigerated)

"Instant" Pancake Mix and Pancakes (or waffles)

Derrick made these pancakes a few weeks ago, and they were honestly the coolest, yummiest, FLUFFIEST pancakes ever!  This is Alton Brown's recipe, which we found on foodnetwork.com.  This recipe makes a lot of mix, so unless you are making pancakes for an army, plan on storing the mix.  It will be good for up to 3 months.  Oh!  And you'll notice the photo is of a waffle.  That's because we made waffles with the mix today.  Makes great waffles, too!

INGREDIENTS:

6 C all-purpose flour

1 1/2 t baking soda (check expiration date first)

3 t baking powder

1 T kosher salt

2 T sugar

DIRECTIONS

Combine all of the ingredients in a lidded container.  Shake to mix.  Use within 3 months.  Use the recipe below to make the pancakes.

"INSTANT" PANCAKES

2 eggs, separated

2 C buttermilk (we have used regular milk when we didn't have buttermilk.  Still good, but we prefer the buttermilk)

4 T melted butter

2 C "Instant" Pancake Mix, recipe above

1 stick butter, for greasing the pan

2 C fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F.  Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl.  In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.  Pour the liquid ingredients on top of the pancake mix.  Using a whisk, mix the batter just enough to bring it together.  Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto the griddle.  The griddle is ready if the water dances across the surface.

Lightly butter the griddle.  Wipe off thoroughly with a paper towel.  (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.  When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes.  Continue to cook 2-3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel.  Hold in a warm place for 20-30 minutes.

Yield:  12 pancakes

French Dip Sandwiches--Slow-Cooker Version

If you want a real quick and easy recipe for French Dip sandwiches, try this other one.  I love french dip sandwiches, so I decided to try a recipe where I had to cook the roast and everything.  This turned out really good.  

INGREDIENTS:

1 boneless beef roast (appx. 4 lbs)

1 medium onion, sliced thin

1/4 C soy sauce

3 T worcestershire sauce

1 t beef base (or 1 beef boullion cube)

1 bay leaf

1 T pepper

3/4 t dried rosemary

1 t dried thyme

1 t oregano

3 garlic cloves, minced

Steak rolls, or french bread to serve (I like it toasted with garlic, with a slice of swiss cheese)

DIRECTIONS:

Trim roast of all visible fat.  Rub with a mixture of garlic powder, season salt, salt and pepper, then brown on stove before placing in slow cooker.  Saute onion in remaining drippings and add to slow cooker.

Combine soy sauce, worcestershire sauce, beef base, bay leaf, pepper, rosemary, thyme, oregano and garlic.  Pour over roast.  Add water until liquid reaches top of roast.  Cover and cook on high 6-8 hours, or on Low 10-12 hours (or until meat is tender enough to be shredded).

After cooking, remove roast from broth and slice or shred as desired.  Cook down reserved broth and use for dipping.

Strawberry Cake from Scratch

I made this for Ainsley's first birthday.  Cecily thought a strawberry cake would be perfect (since she is the biggest strawberry fan ever!).  Yes, I realize the cake looks hideous, but I am a terrible cake decorator.  It tasted great, though!  I got this recipe off of Allrecipes.com.  I have been finding some great recipes from that site recently.  I used a homemade strawberry filling and cream cheese frosting.  **One change I made to the recipe:  I whipped the egg whites to peaks and folded them in at the end.  

INGREDIENTS:

2 C white sugar

1 (3 oz) pkg strawberry flavored gelatin

1 C butter, softened

4 eggs

2 3/4 C sifted cake flour

2 1/2 t baking powder

1 C whole milk, room temperature

1 T vanilla extract (I actually used almond extract for a twist)

1/2 C strawberry puree made from frozen sweetened strawberries (I didn't use sweetened strawberries, and the cake was still plenty sweet)

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour 2 9-inch round cake pans (I like to use parchment paper on the bottom to ensure it doesn't stick).  

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.  Beat in eggs one at a time, mixing well after each (see egg note above).  Combine the flour and baking powder; stir into the batter alternately with the milk.  Blend in the vanilla and strawberry puree.  Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean.  Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Carrot Cake

MMMM....  I had been craving Carrot Cake for a while, and tried this recipe by Alton Brown (foodnetwork.com).  So good!  There's nothing worse than craving a yummy, moist carrot cake and getting something dry.  Not the case with this recipe.  Very moist!  I'm craving it again just typing this! ** I did double the amount of spices indicated in the recipe, as I like strong flavors.  I also added a handful of raisins because I love them in carrot cake! 

INGREDIENTS:

Unsalted butter, for the pan (most likely, I used the salted butter.  I rarely have unsalted around the house!)

12 oz, appx. 2 1/2 cups, all-purpose flour, plus extra for pan

12 oz grated carrots, medium grate, appx. 6 medium

1 t baking powder

1 t baking soda

1/4 t ground allspice

1/4 t ground cinnamon

1/4 t freshly ground nutmeg (I didn't use fresh, but it would be way good!)

1/2 t salt

10 oz sugar, appx. 1 1/3 C

2 oz dark brown sugar, appx. 1/4 C firmly packed

3 large eggs

6 oz plain yogurt

6 oz vegetable oil

Cream Cheese Frosting

DIRECTIONS:

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan.  (Do not go bigger than this!!  I tried it and wished I hadn't.  Still good, but not deep enough!)  Line the bottom with parchment paper.  Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices and salt in the bowl of a food processor and process for 5 seconds.  Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs and yogurt.

With the processor still running drizzle in the vegetable oil.  Pour this mixture into the carrot mixture and stir until just combined.  Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes.  Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205-210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan.  After 15 minutes, turn the cake out onto a rack and allow cake to cool completely.  Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting

I am becoming a huge fan of Alton Brown's recipes (foodnetwork.com)!  Everything of his that I have tried has been great!  This recipe is pretty basic, and I don't know if it was the sifted sugar or using the paddle attachment (both techniques I haven't used in the past), but this is the best frosting I have ever made!  I have used it on a few different things, and it works out great every time!

INGREDIENTS:

8 oz cream cheese

2 oz unsalted butter, room temperature

1 t vanilla extract

9 oz powdered sugar, sifted, appx. 2 cups

DIRECTIONS:

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium until just blended.  Add the vanilla until just combined.  With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5-10 minutes before using.

Yields:  Approximately 2 cups.

Chicken Noodle Soup

I had some extra chicken from some chicken tacos we made the other night, so I shredded it and made the following Chicken Noodle Soup recipe from Tyler Florence (foodnetwork.com).  It was SO good, and tasted even better the next day.   The Mexican spices from the chicken gave it a little kick.  I used my own recipe for the egg noodles (below). I served it with some savory bread from the bread store.

Ingredients:

2 T extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs (I used dried)

1 bay leaf

2 quarts chicken stock (I used canned broth)

8 oz egg noodles (recipe below)

1 1/2 C shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped (I didn't use this)

Directions:

Place a soup pot over medium heat and coat with the oil.  Add the onion, garlic, carrots, celery, thyme and bay leaf.  Cook and stir for about 6 minutes, until the vegetables are softened but not browned.  Pour in the chicken stock and bring the liquid to a boil.  Add the noodles (recipe below) and simmer for 5 minutes until tender.  Fold in the chicken, and continue to simmer for another couple of minutes to heat through.  Season with salt and pepper.  Sprinkle with chopped parsley before serving.

Egg Noodle Recipe:

1 egg

1/2 t salt

2 T milk

1 C flour

1/2 t baking powder, if desired

Mix together, roll out, cut into noodles.  Can be used right away in soup, or left to dry a bit.  

Emeril's Pork Ribs

This recipe is one of Emeril Lagasse's.  I found it on foodnetwork.com.  These pork ribs turned out SO good.  Derrick was a real fan.

I actually cut this recipe in half, and it was still awesome.

INGREDIENTS:

2 (3-pound) slabs country-style pork ribs, sliced into individual ribs

2 t. salt

2 C Steen's 100% Pure Cane Syrup or other cane syrup (I didn't have this in my pantry, so I used 1/2 molasses and 1/2 karo syrup.  It was still yummy!)

1/4 C Soy Sauce

1/4 C Apple Cider Vinegar

1/2 C water

2 T sesame oil (I didn't have this either, so I substituted olive oil, and added a sprinkling of sesame seeds.  Yes, I realize that's getting a little creative)

1/4 C minced yellow onion

2 T chopped garlic

2 T peeled and grated fresh ginger (or just use ground ginger, like I did)

1/2 t. cayenne

1/4 t. freshly ground black pepper

Scallions (green parts only), thinly sliced on the bias, for garnish (I totally omitted this one.  C'mon, I'm not THAT into impressing my family.  Sadly.)

DIRECTIONS

Put the ribs in a very large soup pot or kettle.  Add the salt and enough water to cover them.  Bring to a boil and let boil for 30 minutes.  Remove from the heat and drain.

Whisk the remaining ingredients together in a medium-size mixing bowl, blending well.  Put the ribs in a large, deep braising pan or roasting pan and pour half of the marinade over them.  Cover and refrigerate for 2 to 3 hours, turning the ribs in the marinade every hour.  

Preheat the oven to 350 degrees F.

Cover with foil and cook, basting with the reserved marinade and turning the ribs every 15 minutes, for 1 to 1 1/2 hours.

Remove the ribs from the pan.  Divide among 6 plates and garnish with sliced scallions.