Rosemary Chicken and Wild Rice

I found this recipe recently and thought it looked pretty good and kind of healthy, but I wasn't overly excited about it.  I wasn't overly excited, that is, until I tasted it.  It was SO good!  I totally did not expect to like it so much.  I will definitely be making it again.  The combination of flavors was surprising, and it was very easy to make.

  

Rosemary Chicken and Wild Rice

Ingredients:

1 cup wild rice or wild rice/brown rice mix

1 tablespoon olive oil

2 garlic cloves, minced

1-1/2 pounds boneless, skinless chicken breasts, cubed

2 carrots, diced

1 tablespoon dried rosemary or 2 tablespoons chopped fresh rosemary

1/3 cup orange marmalade (low sugar, if possible)

2 tablespoons Dijon mustard

1/4 teaspoon black pepper

Directions:

1.  Prepare wild rice or wild rice/brown rice mix according to package directions, substituting chicken broth for the water and adding salt.

2.  Heat oil in a large nonstick skillet over medium heat.  Sauté garlic for 1-2 minutes or until golden.  Add chicken and carrots.  Sauté for 3-4 minutes.  Stir in the rosemary.  Cook until chicken is cooked through, about 3-4 minutes.

3.  Stir in the marmalade, mustard, and pepper.  Heat through.

4.  Stir in the hot rice and toss to combine.

Source:  Mel's Kitchen Cafe      

Slutty Brownies

When I saw a recipe for "Slutty Brownies," I immediately though of my best friend.  Don't worry!  It was not because she's an immoral lady.  She's completely the opposite.  

You see, we have strange senses of humor, and words like "floozy" and "trollop" have always made us giggle.  Cindi and I were planning to have a girls day and do some baking, and we both agreed that these brownies would be perfect.  Perfect, they were.

Slutty Brownies

Ingredients:

Brownie layer -

10 tablespoons unsalted butter

1 cup sugar

3/4 cup unsweetened cocoa powder

1/2 teaspoon salt

2 teaspoons vanilla extract

2 eggs

1/2 cup flour

Oreo layer-

16 double-stuffed Oreos

Cookie layer-

8 tablespoons unsalted butter, softened

1/4 cup brown sugar

1/4 cup sugar

1 egg

1-1/4 teaspoons vanilla extract

1-1/4 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup semi-sweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees.  Line a 9" by 9" pan with aluminum foil.  Spray aluminum foil with non-stick spray.

To make brownie layer-

1.  Melt butter in saucepan over low heat.  Remove from the heat.

2.  Add the sugar and cocoa powder.  Whisk to combine.

3.  Whisk in salt, vanilla, and eggs.

4.  Add flour and mix until combined.

5.  Set aside.

To make cookie layer-

1.  Beat the butter and sugars using an electric mixer until light and fluffy.

2.  Add egg and vanilla.  Beat until combined.

3.  Mix in flour, salt, baking powder, and baking soda until combined.  

4.  Fold in chocolate chips.

5.  Set aside.

To assemble-

1.  Press the cookie dough into the pan.  

2.  Layer with the Oreo cookies.

3.  Pour brownie batter over the top of the Oreo layer.  Spread batter gently and evenly with a spatula.

4.  Bake for about 35 minutes, or until toothpick comes out mostly clean.   

Source:  Handle the Heat

Vanilla Chai Cupcakes

Back in the good old days when I was not obsessed with coffee, I would order a chai tea latte every time I went to a coffee shop.  I learned that chai tea lattes are especially delicious when you ask for a shot of vanilla in them.  When I saw the recipe for Vanilla Chai Cupcakes, I knew I would love them.  It was my first time using decorating bags, and clearly I need more practice.  Nevertheless, they were great cupcakes.

Vanilla Chai Cupcakes

Ingredients:

1/2 cup butter

1 cup sugar

2 teaspoons vanilla extract

2 eggs

2 teaspoons chai spice mix (1-1/2 teaspoons cardamom, 1-1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg)

1-1/4 cup all-purpose flour, sifted

1/2 cup buttermilk

1/2 teaspoon baking soda

1/2 teaspoon apple cider vinegar

Directions:

1.  Preheat oven to 325 degrees and prepare a muffin pan with paper liners.

2.  Combine the chai spices and set aside.

3.  Cream together the butter and sugar.  Beat in the vanilla and eggs, adding one egg at a time.  Add 2 teaspoons of the chai spice mix.  Alternately fold in the flour and buttermilk, stirring just until combined.  

4.  Mix the baking soda and vinegar, and then stir into the batter.

5.  Fill prepared tins 3/4 full.  Bake for 15-20 minutes.  Cool completely.

Chai-Spiced Buttercream

Ingredients:

1 cup butter

1 teaspoon vanilla extract

2 cups powdered sugar, sifted

remainder of chai spice mix

1 tablespoon cold milk, if necessary

Directions:

1.  Beat the butter until creamy.  

2.  Mix in the vanilla and chai spice mix on low speed.

3.  Beat in the powdered sugar, 1/2 cup at a time.

4.  Add cold milk if frosting is too thick.

5.  Pipe onto cupcakes.

Source:  Gimme Some Oven

Bacon Cheeseburger Spaghetti

I cannot stand the term hot dish.  When my dad called this hot dish, I nearly flipped out on him.  This is NOT hot dish.  THIS is Bacon Cheeseburger Spaghetti, and THIS is darn delicious.

Bacon Cheeseburger Spaghetti

Ingredients:

10 ounces spaghetti, cooked according to package directions

1 pound ground beef

2/3 cup chopped onion

6 slices bacon, cooked and crumbled

3/4 cup ketchup

1/2 cup barbecue sauce

1/4 cup yellow mustard

1 cup chopped dill pickles

2 cups shredded cheddar cheese

Directions:

1.  In a large skillet, cook the beef and onion.  Stir in the bacon, ketchup, barbecue sauce, mustard, and pickles.  Bring to a boil and then reduce heat.  Simmer for 5 minutes.

2.  Add spaghetti and stir into sauce.

3.  Sprinkle cheese over top of spaghetti, remove dish from heat, and cover dish until cheese is melted.

Source:  Taste of Home's Simple & Delicious, March/April 2009

Red Velvet Whoopie Pies

I hate Valentine's Day.  But I love these!  And if one actually liked Valentine's Day, these would be the perfect treat.  

Red Velvet Whoopie Pies

Ingredients:

2 cups flour

2 tablespoons cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

1 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup buttermilk

2 tablespoons red food coloring

8 ounces cream cheese, softened

3 cups powdered sugar

4 teaspoons vanilla

Directions:

1.  Preheat oven to 375 degrees and line baking sheets with parchment paper.  

2.  Combine flour, cocoa powder, baking soda, and salt.

3.  In a separate bowl, beat butter for 30 seconds.  Add brown sugar and beat until light and fluffy.  Beat in egg and vanilla.

4.  Alternate between adding flour mixture and buttermilk.  Beat after each addition until just combined.  Stir in food coloring.

5.  Drop dough onto baking sheets.

6.  Bake 9 to 11 minutes or until tops are set.  Cool.

7.  Using a stand mixer and the paddle attachment, beat cream cheese until smooth.  Add powdered sugar and beat until smooth.  Beat in vanilla extract.

8.  Pipe filling onto half of cookies.  Top with remaining cookies to make sandwiches.

Source:  Sweet Pea's Kitchen

Turkey & White Bean Chili

I know it doesn't feel much like winter around here right now, but since I'm always cold, I always enjoy a steaming-hot bowl of chili.  I've made this recipe a couple of times, and I will definitely make it again.  It's very easy and quick to make.  It's also very healthy (although the giant piece of beer bread that normal accompanies my heaping bowl of chili probably cancels that out).  This isn't a very soupy chili; it's pretty chunky with a little bit of tomato-juice goodness.  

Turkey & White Bean Chili

Ingredients:

1 Tablespoon olive oil

1 pound ground turkey (93% lean)

1/2 teaspoon salt

1 medium onion, chopped

4 teaspoons chili powder

1 Tablespoon ground cumin

1 can (28 ounces) whole tomatoes in juice, chopped

1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained

Directions:

1.  In a large skillet, heat olive oil.  Add turkey and salt.  Cook until turkey is no longer pink.  Add onion and cook until translucent, about 4 minutes.  Stir in chili powder and cumin.  Cook for 1 minute.

2.  Add tomatoes with their juices, beans, and 1/2 cup water.  Heat to boiling and then reduce heat to medium.  Cook, uncovered, for 10 minutes.

Source:  Good Housekeeping, December 2007

Almond Joy Banana Bread

Almond Joy is my absolute favorite candy bar.  I love the coconut and almond combination!  In fact, I love it so much that I had a mocha last week with coconut and almond flavor.  Yum.  When I saw this recipe for Almond Joy Banana Bread, I knew I had to try it.

And try it, I did!  Like, I ate over half the loaf by myself.  And then I forced myself to give the rest of it away so I wouldn't feel so guilty.  The texture of this bread is unique.  The crunchiness of the almonds and coconut contrasts nicely with the soft chocolate chips.  There is no doubt that I would make this again...as long as I have someone to share it with.

Almond Joy Banana Bread

Ingredients:

2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/4 cup butter, softened

2 eggs

3 mashed ripe bananas

1/3 cup plain low-fat yogurt (I used low-fat Greek yogurt.)

1 teaspoon vanilla extract

1/2 cup chocolate chips

3/4 cup slivered almonds

1/2 cup sweetened shredded coconut

Directions:

1.  Whisk together the flour, baking soda, and salt.

2.  In a separate bowl, cream together the sugar and butter.  Add the eggs, one at a time, beating after adding each one.  Add bananas, yogurt, and vanilla.  Beat until blended.

3.  Add flour mixture.  Beat on low until combined.

4.  Stir in chocolate chips, coconut and almonds.

5.  Pour batter into a greased 9x5 loaf pan.  Bake at 350 degrees for 1 hour.  Cool in pan for 10 minutes.  Remove from pan and cool completely.

Source:  The Little Yellow Kitchen