FONDANT POTATOES aka MELTING POTATOES ~ BLOG 366.23

FONDANT POTATOES aka MELTING POTATOES

Think scallops of the potato world – perfectly seared tops and golden bottoms on the outside and melting tender flesh on the inside, infused with intense flavor from roasting in a buttery stock.

4- 8 russet potatoes
FRESH ground sea salt and black pepper
2 tablespoons avocado or (neutral) oil
2 tablespoons unsalted butter, cut into 1/2″ cubes
6 thyme sprigs
1 cup homemade chicken bone broth

  • Preheat oven to 400°.
  • Carve cut each potato into cylindrical rounds of even size so you have short scallop sized pieces.
  • Pat potatoes dry.
  • Place in a large bowl and toss with half the oil plus all the salt and pepper.
In an ovenproof heavy
  • based skillet, heat the remaining oil over medium high heat.
  • Add the potatoes and sear each side for 5-7 minutes until golden.
Add butter and thyme.
  • Once butter is melted, spoon the butter over the potato to baste.
  • Add stock, bring to a SLOW boil.
  • Transfer to the oven and bake for 30 minutes until the potatoes are tender, basting half way or as needed. Your stock will be absorbed by the potato making your potatoes tender and fluffy.

  • Baste one last time then serve immediately!

COOKING THURSDAY ~ SNICKERDOODLE CHEESECAKE BARS ~ BLOG 366.18

For years many trusted name brands featured recipes on the labels – Bisquick, Campbell’s Soup, Quaker Oats, Nestles, Philadelphia Cream Cheese… These days the recipes are fewer and farther between. I did decide to try a recent Philadelphia Cream Cheese recipe and found it exceptionally flavorless. A few tweaks later and we love the recipe.

SNICKERDOODLE CHEESECAKE BARS
CRUST

1 1/2 cups AP flour
1/4 cup sugar
2 teaspoons QUALITY cinnamon
3/4 cup COLD butter

  • Preheat oven to 325°.
  • Line 8 inch baking pan with foil so that it overlaps to create handles.
  • Sift together the flour, sugar and cinnamon into a large mixing bowl.
  • Use a cheese grate and grate cold butter into bowl. Use a pastry blender or your gloved hands to cut in butter until mixture resembles coarse sand. Reserve 1/3 of the mixture to use as topping.
  • Press remaining dough into baking pan.
  • Bake 20 minutes until lightly browned.

FILLING
1/2 cup sugar
16 ounces QUALITY cream cheese
1 tablespoon PURE vanilla
Seeds from one vanilla bean
1/2 teaspoon PURE almond paste
1/4 cup sour cream
2 LARGE eggs

  • While crust is baking prepare the filling.
  • Beat cream cheese, sugar, vanilla, vanilla seeds and almond paste together until well blended.
  • Add sour cream and eggs one at a time, mixing on low JUST until blended.
  • Set aside until crust is done baking.

TOPPING
2 teaspoons sugar
1/8 teaspoon QUALITY cinnamon.

  • Mix sugar and cinnamon together.

ASSEMBLY

  • When crust is out of the oven pour the filling into crust.
  • Top with reserved crumb topping.
  • Top with cinnamon sugar mixture.
  • Bake 45-50 minutes until center of cheesecake is almost set.
  • Cool COMPLETELY.
  • Refrigerate for 4-5 hours before cutting and serving.

GARLIC BUTTER ROAST CHICKEN ~ BLOG 366.16

GARLIC BUTTER ROAST CHICKEN

8-10 chicken thighs
1 head garlic, cleaned and minced to a paste
FRESH ground sea salt and pepper
1/3 cup butter, melted

  • Preheat oven to 425°.
  • Add a piece of foil to a roasting pan.
  • Pat dry chicken thighs.
  • Season to taste with FRESH ground sea salt and pepper.
  • Arrange chicken thighs skin side up on roasting pan.
  • In a small bowl combine melted butter and mixed garlic until you have a paste.
  • Spread paste over the skins.
  • Roast 45 minutes and then loosely cover with foil (to prevent burning) for another 30-45 minutes until chicken is cooked through.
  • Let stand, covered for 5 minutes before serving.

COCONUT MILK CHOCOLATE MACADAMIA NUT COOKIES ~ BLOG 366.12

While on a holiday shopping trip last October, a bestie took me to a favorite coffeehouse of hers. Funny thing, I ordered iced tea, but she made me try her favorite cookie, a soft and chewy cookie that was LOADED with milk chocolate chips, macadamia nuts and a sweet shredded coconut.

I instantly fell in love – I mean heart thudding, swooning kind of love and had to immediately experiment to recreate these incredible cookies.

Well, I did actually wait until the next day, but boy did I nail it, if I do say so myself 😀

You will want to make these cookies a little on the larger side so that you get lots of chewy goodness in each and every bite.

COCONUT MILK CHOCOLATE MACADAMIA NUT COOKIES 16-18 cookies
1 cup cold butter, chopped
1 cup brown sugar
1/2 cup sugar
2 LARGE eggs
1 teaspoon almond paste

1 teaspoon PURE vanilla
1 1/2 cups of cake flour
1 1/2 cups of all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon sea salt
2 1/2 cups QUALITY milk chocolate chips
1 1/2 cups Sweetened Flaked Coconut
1 1/2 cups Macadamia Nuts

  • Preheat oven to 375-400°.
  • In a large mixing bowl, cream together cold cubed butter, almond paste, brown sugar, and sugar for 4 minutes or until creamy.

  • Add eggs, one at a time, mixing well after each one.
  • Add vanilla.
  • 
Sift in flours, cornstarch, baking soda, and salt mixing until JUST combined.
  • Gradually add flour mixture into creamed mixture until well blended.
  • Fold in chocolate chips, coconut, and macadamia nuts. 

  • Roll dough into medium-sized balls and place on a silpat or parchment covered cookie sheet.
  • Bake for 9-12 minutes or until golden brown on the top.
  • Let them rest for AT LEAST 10 minutes to set.


COOKING THURSDAY ~ GERMAN POTATO DUMPLINGS ~ BLOG 366.11

In Germany potato dumplings are known as Kartoffel Kloesse. They are traditionally served with a brown butter sauce, but I usually serve them with my Chicken Paprikash and top them with that sauce.

GERMAN POTATO DUMPLINGS
3 pounds potatoes, peeled and quartered
1 cup AP flour
3 LARGE eggs, lightly beaten
2/3 cup bread crumbs
1 teaspoon salt
1/2 teaspoon FRESH ground nutmeg
1/4 cup minced shallots
6 cups homemade chicken bone broth
6 cups water

  • Cook potatoes in boiling water until tender.
  • Drain and transfer to a large bowl.
  • Mash potatoes.
  • Stir in flour, eggs, bread crumbs, salt and nutmeg.
  • Shape into 16 2 inch balls.
  • Bring bone broth and water to a boil in a Dutch oven.
  • Carefully add the dumplings. Reduce heat and simmer uncovered 7-8 minutes until dumplings float and a toothpick comes out clean.

BROWNED BUTTER SAUCE
1/2 cup butter, cubed
1 tablespoon chopped shallots
1/4 cup dry bread crumbs

  • In a small saucepan melt butter and onions over medium heat, stirring constantly, for 5-7 minutes or until butter is golden brown.
  • Remove from heat and stir in bread crumbs.

CHICKEN PAPRIKASH ~ BLOG 366.9

This easy recipe is my version and isn’t the traditional Hungarian dish where bone-in pieces of chicken are used (that recipe is below), but we prefer the skinless, boneless cuts to not have to deal with the bones. It is still cooked in a delicious sauce loaded with paprika and sour cream. Using Greek yogurt is certainly not traditional either, but is definitely a workable substitute for lower fat and calories.

HUNGARIAN CHICKEN PAPRIKASH

2 pounds boneless, skinless chicken thighs or breasts
½ cup all-purpose flour
2-3 tablespoons QUALITY Hungarian paprika (see notes)
FRESH ground sea salt and black pepper
3 tablespoon butter
1 cup sweet onion, chopped
⅛ teaspoon cayenne pepper (optional)
2 cups homemade chicken bone broth
1 cup sour cream or Greek yogurt

  • Combine flour, 2 tablespoon paprika, salt and pepper in a dredge pan.
  • Dredge the chicken in the flour mixture. NOTE: DO NOT THROW OUT FLOUR you will use it later.
Heat butter in large Dutch or skillet over medium-high heat.
  • Add chicken pieces and brown 3-4 minutes per side.
  • Remove chicken and set aside, keeping warm.
  • Add onion, cayenne pepper and 1 tablespoon paprika, saute 2-3 minutes until the onion is tender.

  • Add chicken stock.
  • Bring to SLOW boil and then reduce heat, cover and simmer 5-10 minutes or until chicken is completely cooked through. 

  • To the leftover flour, add ½ cup sour cream and ½ cup of liquid from skillet. Mix until smooth.
  • Add mixture back into pot and simmer for 5 minutes, stirring occasional.
  • Return chicken pieces to the sauce.
  • Turn heat off and add remaining sour cream, stirring constantly.
  • The sauce should be a very pale orange color.
  • Serve immediately.

NOTES:

  • Chicken thighs contribute another layer of richness to the dish.
  • Regular paprika has almost no heat level whereas Hungarian paprika has a serious kick to it. Adjust the type and amount of paprika based on your tolerance for the heat level.

CHICKEN PAPRIKASH Yield: 6 servings slightly adapted from MOLLY YEH

Level: Easy Total: 35 min Active: 35 min

4 tablespooel.ns unsalted butter
2 large onions, thinly sliced
FRESH ground Kosher salt and black pepper
4 cloves garlic, FINELY minced
2 tablespoons Hungarian SWEET paprika
1/4 teaspoon cayenne
2 tablespoons WONDRA flour
1 1/2 cups homemade chicken bone broth
Pinch of sugar
1 pound skinless, boneless chicken thighs, trimmed and cut into 3/4-inch pieces
1/4 cup heavy cream
1 tablespoon white wine vinegar
Crusty bread, for serving, optional

  • Melt 3 tablespoons of the butter in a large saucepan.
  • Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
  • Add the garlic, paprika and cayenne and cook, stirring 2-3 minutes, until dark red in color.
  • Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes.
  • Stir in the broth and sugar and cook2-3 minutes until the sauce is thickened.
  • Add the chicken to the sauce and bring to a SLOW simmer.
  • Cook over medium-low heat 10-15 minutes until the chicken is tender. Stir in the heavy cream and vinegar.
  • Taste and season to taste with salt and pepper.
  • Serve with crusty bread if desired!

COOKING THURSDAY ~ VANILLA BEAN CHEESECAKE ~ BLOG 366.4

Hubby loves a “plain” cheesecake so I FINALLY created a recipe that satisfies us both! Vanilla bean for the cheesecake and flavored glazes for me. This one was for Christmas so it had a cranberry pomegranate glaze.

VANILLA BEAN CHEESECAKE
CRUST
1 1/4 cups graham cracker crumbs**(see notes)
1/3 cup melted butter
1/4 cups sugar

  • Preheat oven to 350°.
  • Stir all together until well blended.
  • Spread evenly into a 9 inch spring form pan, pressing into the bottom and up the sides.

FILLING
16 ounces cream cheese, softened
8 ounces sour cream
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter, softened
1 vanilla beans, split and scraped for seeds
2 cups whipping cream
8 ounces white chocolate, chopped small

  • Add 2 packages of the cream cheese, sour cream, cornstarch and sugar to a large bowl and beat on low until well combined and sugar is dissolved.
  • Add butter and vanilla bean paste, mixing until smooth.
  • Pour over graham cracker crust.
  • Bake 40-45 minutes until top is light golden brown.
  • Turn off oven and let cheesecake sit for 30 minutes in the oven.
  • Remove from oven and cool COMPLETELY on a wire rack for 2 hours.

MOUSSE LAYER
2 cups heavy whipping cream
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 vanilla beans, split and scraped for seeds

  • Beat whipping cream in a chilled bowl until you have soft peaks.
  • Gradually add powdered sugar, beating until you have stiff peaks. Chill until needed.
  • Microwave white chocolate for 30 second increments until smooth.
  • In another bowl beat cream cheese until smooth and fluffy.
  • Beat in melted chocolate and vanilla bean paste until blended.
  • Fold in chilled cream.
  • Spread over cooled cheesecake.
  • Chill, covered until firm.

NOTES:

  • Crisp ginger snaps make a flavorful alternative to the graham cracker crumbs.
  • This is best made 1-2 days in advance.

TEX MEX RANCH CHICKEN CASSEROLE ~ BLOG 365.362

Here’s another version of the infamous King Ranch TEX MEX RANCH CHICKEN CASSEROLE, none of which have any real affiliation to the ranch itself based on what research I can find.

TEX MEX RANCH CHICKEN CASSEROLE
1 tablespoon avocado oil
1 LARGE onion, FINELY chopped
2 stalks celery, FINELY diced
2 small sweet red peppers, FINELY chopped
2 cloves garlic, FINELY minced
3 cups diced or cubed rotisserie chicken
2 cans undiluted cream of celery soup (see NOTE)
1 can ROTEL tomatoes, drained but reserve juice
FRESH ground sea salt and black pepper
1 tablespoon chili powder (see NOTE)
12 small corn tortillas cut into 1 inch pieces
2 cups shredded Mexican blend cheddar/Jack cheeses

  • Preheat oven to 350°.
  • Lightly spray 3 quart baking dish with non-stick cooking spray.
  • Heat oil in large skillet over medium-high heat.
  • Add onions, celery and peppers, sauteing until crisp tender.
  • Add garlic, cooking until fragrant.
  • Add chicken pieces, tomatoes and spices, stirring to combine and heat through.
  • Whisk together soups and reserved drained Rotel tomato juice until smooth.
  • Fold soup mixture into chicken mixture until well combined.
  • Line the bottom of baking dish with half of the corn tortilla strips.
  • Top with half the chicken mixture, followed by half of the cheese.
  • Repeat layers.
  • Bake uncovered 30-40 minutes until cooked through and bubbly.

NOTE:

  • You can mix up the soup flavors of your choice – I like to use a combo of cream of celery and golden mushroom or tomato bisque – really whatever is on hand works just fine!
  • I also use Pampered Chef TEX MEX seasoning instead of chili powder.
  • Rotel heat is your choice – mild, original or HOT.

LASAGNA STUFFED GARLIC BREAD ~BLOG 365.360

LASAGNA STUFFED GARLIC BREAD
2 tablespoons avocado oil
1 yellow onion, chopped small
2 garlic cloves, FINELY minced
½ cup mushrooms, cleaned and sliced
½ pound ground beef
1 cup marinara sauce
FRESH ground sea salt and pepper to taste
1 teaspoon dried oregano
½teaspoon dried basil
8 ounces cream cheese, softened
½ c. shredded mozzarella cheese (reserve a bit for garnishing)
½ c. shredded sharp cheddar cheese
2 French baguettes
FRESH parsley, chopped for garnish
4 tablespoons butter
1 garlic clove, crushed to paste

  • Preheat oven to 400°.
  • Spray baking dish with non-stick cooking spray.
  • In a large skillet, heat oil over medium heat, add the onion and cook for 3 minutes.
  • Add minced garlic and mushrooms and cook until tender.
  • Add your beef and season it with salt, pepper, oregano and basil. Cook until the meat is browned.
  • Drain off excess grease.
  • Add marinara sauce and cook for 3 minutes.
  • Spread the cream cheese on the bottom of your dish.
  • Spread the meat/tomato sauce mixture over the cream cheese.
  • Top with the mozzarella cheese and cheddar cheese. 
  • Bake for 15 to 20 minutes, or until hot and bubbly.
  • Cut the ends off the baguettes, cut it in half and then hollow out the middle.
  • Spoon in the lasagna mixture into the baguette.
  • Melt 4 tablespoons of butter, mix with the crushed garlic and most of the parsley.
  • Brush the mixture all over the baguette.
  • Sprinkle some of the grated mozzarella over all of it for the final touch.
  • Bake for about 5 to 8 minutes. KEEP A CLOSE EYE THAT IT DOESN’T BURN.
  • Remove from oven and sprinkle the remaining chopped parsley over it.

COOKING THURSDAY ~ CREME-DE-MENTHE BROWNIES ~ BLOG 365.348

GRASSHOPPER BROWNIES
11 ounce package dark chocolate pieces
1/2 cup butter
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 LARGE eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
Creme-de-Menthe Filling (BELOW)
Dark Chocolate Ganache (BELOW)

  • In a medium saucepan, melt and stir 4 ounces (3/4 cup) of the dark chocolate pieces, butter, and the unsweetened chocolate over low heat.
  • Remove from heat; cool.
  • Preheat oven to 350°.
  • Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside.
  • Stir sugar into the cooled chocolate mixture in saucepan.
  • Add the eggs, one at a time, beating with a wooden spoon JUST until combined.
  • Stir in vanilla.
  • In a small bowl, stir together the flour, baking soda, and salt.
  • Add flour mixture to chocolate mixture, stirring just until combined.
  • Stir in the remaining 7 ounces (1-1/2 cups) dark chocolate pieces. Spread batter evenly in the prepared pan.
  • Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack.
  • Spread Creme-de-Menthe Filling over cooled brownies.
  • Place uncut brownies in the refrigerator while preparing the Dark Chocolate Ganache.
  • Spread slightly cooled Dark Chocolate Ganache over Creme de Menthe Filling, spreading to the edges with a spatula.
  • Cover and chill about 1 hour or until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars.
  • Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

CREME-DE-MENTHE FILLING
3 ounce package cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
3 tablespoons GREEN creme de menthe
Milk (optional)

  • In a large bowl, combine cream cheese and butter.
  • Beat on medium speed with an electric mixer for 30 seconds.
  • Gradually beat in 1 cup of the powdered sugar.
  • Beat in creme-de-menthe.
  • Gradually beat in remaining powdered sugar. If necessary beat in 1 tablespoon of additional milk to make the filling slightly thicker than a frosting

CHOCOLATE GANACHE
1/2 cup whipping cream
1 11 ounce package dark chocolate pieces

  • In a medium saucepan, bring whipping cream JUST to boiling over medium-high heat.
  • Remove from heat.
  • Add dark chocolate pieces (do not stir).
  • Let stand for 5 minutes. Stir until smooth.
  • Cool for 15 minutes.
  • Pour over brownies and QUICKLY spread evenly.

NOTE: You can substitute 2 tablespoons milk, 1/2 teaspoon mint extract, and several drops of green food coloring for the GREEN Creme-de-menthe.

MEXICAN STREET CORN CASSEROLE ~ BLOG 365.339

MEXICAN STREET CORN CASSEROLE serves 4-6 adapted from Jet Tila

CASSEROLE
5 to 6 ears fresh corn, shucked and kernels cut from the cobs
4 slices bacon, crisp and crumbled

1 cup sour cream
1/2 cup mayonnaise
2 tablespoons canned chipotle in adobo
1 teaspoons chili powder
1 teaspoon garlic salt
FRESH ground sea salt and black pepper
6 ounces Cotija, crumbled
1/4 cup sliced scallions
1/4 cup chopped FRESH parsley

  • Preheat the oven to 375°.
  • Grease a 9-by-13-inch baking dish with cooking spray.
  • In a large bowl, combine the corn, sour cream, mayonnaise, adobo, chili powder, garlic salt, salt, pepper, bacon pieces and 3 ounces Cotija.
  • Pour into the prepared baking dish, then bake for 35 to 45 minutes or until bubbling on the edges.

CHIPOTLE CREAM DRIZZLE
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon canned chipotle in adobo, plus more if desired
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper

  • Combine the sour cream, mayonnaise, chipotles, lime zest and juice in a blender. Add more chipotle, if desired.
  • Season well with salt and pepper.
  • Place in a squeeze bottle.
  • Remove the casserole from the oven and let cool for 5 to 10 minutes.
  • Garnish with the scallions, parsley, remaining 3 ounces Cotija and a drizzle of the chipotle cream.

CARMELITAS COOKIE BARS ~ BLOG 365.335

CHOCOLATE CARAMEL COOKIE BARS
adapted from https://donuts2crumpets.com/2016/03/caramelitas.html

These are awesome cookie bars with deliciously gooey layers of buttery oats, rich chocolate and creamy caramel.

2 (11 ounce) bags of Kraft caramel ball bits OR 22 ounces creamy Werthers caramels
1 cup whipping cream
2 cups quick cooking oats
2 cups brown sugar
2 cups flour
1 tsp baking soda
1-1/2 cups – 3 sticks melted butter
1/4 cup spiced rum
1/2 cup golden raisins
2 cups mini semi sweet chocolate chips

  • Preheat oven to 350°.
  • Pour the rum over the raisins and let sit 10 minutes.

 

  • Melt the caramel bits and whipping cream together in a large saucepan over medium heat until smooth. Set aside.
  • In a large bowl mix together the oats, brown sugar, flour and baking soda until combined well.
  • Stir in the melted butter until you have a crumbly mixture.
  • Press half of the oat mixture in to a greased 9×13 pan.
  • Bake 15 minutes.
  • Drain raisins of excess rum, saving the rum for a yummy drink later.
  • Sprinkle the raisins and chocolate chips over the baked base.
  • Drizzle the caramel over the raisins and chocolate chips (they will be swimming in it.)
  • Crumble remaining oat mixture evenly over the caramel layer.
  • Bake for 15-20 minutes more.
  • Let cool for AT LEAST 4 hours on a wire rack, but the longer, the better if you can. Try to leave them over night. You can eat them sooner (if you must) BUT be warned you will just have a gooey mess, not bars!

NOTE: I like to keep these in the refrigerator! These bars are even yummier cold in my opinion!