Bacon Salad Cups

I found these bacon cups on www.notmartha.org Which is a website that I adore! I filled the cups with fresh spinach, cherry tomatoes and covered it with sweet vidalia dressing. They turned out great! The whole house did smell of bacon for days though which was a drawback! You can find a full set of instructions with additional photos at:
http://www.notmartha.org/archives/2008/02/27/bacon-cups/

Soft Pretzels

This is another recipe from Alton Brown. They turned out great and were actually pretty easy and fun to make. I have a ton of ideas for different add ins that I could try and other toppings to play around with at some point!

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

French Silk Pie

This recipe is a Pillsbury Bake Off winner from 1951. It is the best french silk pie I have ever tasted! I generally use a store bought frozen crust for this pie. A crucial step in the process is that the eggs must be brought to room temperature before starting. I also only use Ghiradelli chocolate.

French Silk Pie
1 9-in. pie crust, baked and cooled
1/2 cup butter, room temperature
3/4 cup sugar
1-oz semisweet or bittersweet (60% cacao) chocolate, melted and cooled
1 tsp vanilla extract
2 large eggs, room temperature

In a large mixing bowl (or the bowl of an electric mixer), cream together butter and sugar until light and fluffy. Beat in chocolate and vanilla extract.
Add in one egg and beat at medium speed for 5 minutes (I prefer the paddle to the whisk if you’re using an electric mixer). Scrape down sides of bowl. Add in the second egg and beat for an additional five minutes. Mixture should be very light and smooth.
Pour into pre-baked pie crust and smooth with a spatula.
Refrigerate for at least 2 hours before serving, until firm.
Serve cold, with whipped cream and chocolate shavings, if desired.

Makes 1 pie. Serves 8.

Baked Greek Chicken

This chicken was super simple and super flavorful. I seasoned the chicken with greek seasoning, salt, pepper, and lemon pepper. I placed it in a 9x13 pan and placed a pat of butter on each breast. I baked the chicken covered in a 350 degree oven for 30 minutes. I then removed the foil covering and cooked for an additional 10 minutes.

Spanakopita

I found this recipe on the food network website. It turned out great and was fairly easy to make. Next time I might add some additional feta and possible some greek seasoning to the spinach mixture.

Ingredients

• 1/3 cup olive oil
• 2 pounds spinach, washed and drained
• 1 bunch scallions, white and green parts, chopped
• 1/4 cup finely chopped parsley
• Salt and freshly ground black pepper
• 1/2 pound feta cheese, crumbled
• 1 to 2 eggs, lightly beaten
• 1 cup (2 sticks) unsalted butter, melted
• 1 pound filo pastry sheets

Directions

Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.

Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

Chocolate-Covered Cherry Cake

Normally, I prefer not to bake a cake in a 9x13 pan. I made an exception for this cake though because it sounded good and got great reviews. Next time I make it I will try it in 2 round pans and see how that goes. I got this recipe from the Cake Mix Doctor by Ann Byrn. It was super easy and tasted great!
Ingredients

Cake:

• Vegetable oil spray for misting
• 1 package (18.25 ounces) plain devil's food cake mix or devil's food mix with pudding
• 1 can (21 ounces) cherry pie filling
• 2 large eggs
• 1 teaspoon pure almond extract

Chocolate Glaze:

• 1 cup sugar
• 1/3 cup butter
• 1/3 cup whole milk
• 1 package (6 ounces; 1 cup) semisweet chocolate chips

Directions

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.

Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.

For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.

Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

Chicken Primavera with White Cream Sauce

This is a recipe that I created.
Ingredients

4 chicken breasts
EVOO
8 oz cream cheese
1/4 cup half and half(you could also just use milk)
2 bags of frozen snap pea stir fry vegetables
2 cloves of garlic
4 tablespoons of butter
salt and pepper
Italian seasoning
parsley
1 lb rigate pasta

I sprinkled the whole chicken breasts with salt and pepper and then cooked it in a preheated skillet with a little olive oil. I cooked each side for about 5 minutes. I then removed chicken from the pan, sliced it and placed the pieces back in the pan. I browned each side an additional 2 or 3 minutes. I then removed the chicken and placed it in aluminum foil to retain heat. I had already thawed the vegetables by this point and I put them in the same skillet I had used to cook the chicken. I seasoned the veggies and let them heat up in the pan. Meanwhile, in another skillet I started the sauce. I placed the butter, cream cheese and garlic in the pan and melted it over low heat. Once it was all melted I added the half and half. At this point it will look like a complete disaster but have faith. Mix it together the best you can and then begin to whisk with a small whisk until everything is combined. Pour sauce over veggies. Add chicken. Mix everything together and allow to simmer about 2 minutes. Serve over pasta.

Black Magic Cake with Chocolate Coffee Frosting

According to food lore the black magic cake originated as a recipe from Hershey's. I have been using a different black magic cake for the past few years though and had never looked into another one. When I wanted to make this cake I didn't have access to my regular recipes so I decided to search the net. I found the original Hershey's recipe and decided to give it a try. I will now be using the Hershey's recipe exclusively. The old recipe was great but this was fabulous. The cake was so moist and full of flavor. It was perfect.

As far as the frosting goes I searched for a chocolate frosting recipe that also included the coffee flavor to match with my cake. I was a little unsure of using a chocolate frosting on this cake as I usually use a white frosting to contrast the flavor of the cake but I felt a little daring yesterday. When I made the frosting it ended up very thin and I had thought it was going to end badly. I even thought of throwing it away and trying a different recipe. However, the taste was good and I was not feeling motivated to start over.

I ended up using the frosting as more of a drizzle than an actual frosting. After sitting for awhile it did firm up and had I waited to frost the cake perhaps I could have spread it. Actually in the end I was pleased with the drizzle effect. I think if this had spread like a regular frosting it would have been too much. The frosting provided just enough flavor without being too overpowering. It also seemed to seal in the moisture of the cake. There were some tiny bubbles in the frosting that popped once the frosting set so the cake looks kind of spotted. I think if I would have let the frosting sit for a minute or so after mixing I could have avoided this problem. When I served the cake I put a dollop of whip cream on the top for a little contrast.

Black Magic Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Chocolate Coffee Frosting:

1 pound confectioners sugar
4 tablespoons cocoa
6 tablespoons boiling coffee
6 tablespoons butter, melted
1 teaspoon pure vanilla extract

Directions:
In a large bowl, sift together the cocoa and the sugar. Add the boiling coffee and melted butter, then add the vanilla extract. Beat until smooth and thick enough to spread.

Chicken with Wild Mushroon and Balsamic Cream Sauce

This was last night's dinner. It got rave reviews! I found the recipe on the food network site courtesy of Rachel Ray. It was supposed to be one of her 30 minute meals though it ended up being more of a 45 minute meal when all was said and done. I followed the recipe just as it was laid out. I thought it ended up to be very good but I wish the flavor had been a little bit more intense. I think next time I will try using a bit more vinegar. I also think this would be great using beef and beef stock instead of chicken.

Ingredients

• Salt
• 1/2 pound orzo pasta
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 4 boneless, skinless chicken breasts, 6 ounces
• Pepper
• 2 tablespoons butter
• 12 cremini or baby portobello mushrooms, sliced
• 12 shiitake mushrooms, stems removed and sliced
• 12 white mushrooms, sliced
• 2 large cloves garlic, chopped
• 1 tablespoon thyme leaves, a couple of sprigs, chopped
• 2 large shallots, thinly sliced
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 1 tablespoon balsamic vinegar, eyeball it
• 3 tablespoons heavy cream or half-and-half, a couple turns of the pan
• 1/4 cup chopped flat-leaf parsley, a generous handful

Directions

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Lemon Meringue Pie

For my first attempt at Lemon Meringue Pie I decided to go with a recipe from Alton Brown. I have found that generally Alton's recipes turn out great if you follow the directions exactly. I went to the Food Network website to find the recipe and had not actually seen Alton prepare the pie on his show. As a rule, I always read the reviews of a recipe before I make it to see if there are any tips I might need. Lucky I did this time! The recipe neglected to note a key step that Alton talked about on the show. After the butter, lemon juice and zest are added you must bring the mixture up to a boil again and let it boil for at least 1 minute. I let mine boil for about 1 minute 45 seconds.

Lemon Meringue Pie Alton Brown Style

Ingredients
Lemon Filling:
4 egg yolks (reserve whites for meringue) 1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows

Directions
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Bring mixture back to a boil. Allow mixture to boil for no less than a minute. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie