Brownie Frosting

This frosting is a bit untraditional because it starts with melted butter.  I think it makes for an especially creamy, decadent frosting.  After it's been chilled, it almost reminds me a little of a dense mousse.

Brownie Frosting

Yield: a thick layer of frosting for an 8x8 pan

Ingredients:

1/2 cup salted butter

1/2 cup cocoa powder

2 cups powdered sugar

1 teaspoon vanilla 

4-6 tablespoons heavy whipping cream

Directions:

1. In a large microwave-safe bowl, melt the butter in the microwave.

2. Add the cocoa powder and use an electric mixer to combine thoroughly.

3. Add 1 cup powdered sugar, the vanilla and heavy whipping cream, as needed to help everything mix together.  Beat thoroughly.

4. Add one more cup powdered sugar and heavy whipping cream as needed.  Beat 3-4 minutes, until frosting noticeably lightens in color.  If frosting is too thick, add more cream.

5. Spread on completely cooled brownies.  This frosting is good chilled.

 Source: adapted from www.cookiesfordays.com

Peanut Butter Chocolate M&M cookies

 

While I love a good chocolate chip cookie, I seem to find myself opting for a version that includes peanut butter more often than not.  These cookies are dressed up fancy by adding peanut M&Ms and roasted peanuts to the tops.  I like to bake 10 cookies per sheet if making a typical medium-sized cookie.  But my favorite way to bake them is as big, bakery-style cookies.  I do four to a sheet and they are thick and delicious.  

I like to cut the large size in half before freezing them so we can pull out half to eat as a serving (which actually equals about the size of a regular cookie, but I love the thickness of the large cookie).

Here is a size comparison.  I like to refrigerate the dough before baking them to help ensure they bake up thick.  I portion the dough out into dough balls of the desired size, place them on a cookie sheet, cover tightly with plastic wrap and refrigerate about 24 hours.  Lots of people might say the best way to eat a cookie is when it's still warm from the oven, but I like these best when they've been frozen and are still cold.  I take one out of the freezer and put it in a ziploc bag to thaw for a few minutes (probably less than 5 minutes) and enjoy one of my favorite cookies!

Peanut Butter Chocolate M&M Cookies

Makes 28-30 medium-sized cookies or 14-15 very large bakery-sized cookies

Ingredients:

1 cup salted butter, very slightly softened, but still quite cold

1 cup creamy peanut butter (I like natural peanut butter)

1 1/2 cups light or dark brown sugar

1/2 cup granulated sugar

2 large eggs

1 large egg yolk

2 teaspoons vanilla

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt (more if using unsalted butter)

2 1/2 cups (300 g) all-purpose flour

2 1/2 cups chocolate chips (I like to use the larger Ghirardelli 60% bittersweet chocolate chips and give about half of them a rough chop to get a variety of sizes of chocolate pieces in the cookies)

Additional chocolate chips for placing on tops of cookies

Peanut M&Ms (for placing on top)

Roasted peanuts (I like the big roasted, salted Virginia peanuts I can find at my local Costco)

Directions:

1. In the bowl of a stand mixture, beat butter until creamy.  Add the peanut butter and beat until well combined.

2. Add in both sugars and beat until light and fluffy, scraping down sides of bowl as needed, about 3-4 minutes.

3. Add eggs, egg yolk and vanilla and mix until well combined.

4. Add baking soda, baking powder and salt and mix until combined.  Add flour and mix until about halfway incorporated.  Add the chopped chocolate chips and whole chocolate chips and mix until just combined.

5. Portion out dough into desired size onto a silicone mat or parchment-lined baking sheet.  (I like to make medium-sized cookies about 2.25 oz. each and large cookies about 4 oz. each.)  No need to leave room for cookies to spread as they will just be chilled at this point.  Press peanut M&MS, peanuts and additional chocolate chips on top of each cookie as desired.  These toppings can be placed quite close together as the cookies will later spread during baking.  Cover baking sheet tightly with plastic wrap and refrigerate dough balls for about 24 hours.

6. After chilling, preheat oven to 350 degrees.  Place cookies 10 to a sheet for medium-sized cookies or 4 to a sheet for extra large cookies.  Medium cookies bake for about 12 minutes, large cookies bake for about 15 minutes.  Pull the cookies out when you start to see the first hint of browning around the edges (or even just before).  Immediately after removing from oven use the back of a spoon to push in the sides of each cookie slightly to create an even circle and make the cookie edges a little thicker.  If any cookies look sparse, press additional chocolate chips or M&Ms on top.  Allow to cool completely on cookie sheet.  

7. To freeze cookies: after cookies have cooled completely, (cut large cookies in half if desired) and either place the baking sheet in the freezer or carefully transfer cookies to plates in a single layer and freeze cookies for about 15 minutes.  (Uncovered is fine.)  Transfer cookies to freezer bags.  Before enjoying a cookie from the freezer allow it to sit at room temperature for a few minutes to slightly thaw.

If you don't want to bake all the cookies in the same day, you can transfer the dough balls to a ziploc bag and refrigerate for up to a total of 72 hours from the time you mixed up the dough, or they can be frozen in a freezer bag.  They will need an extra bit of time in the oven if baking frozen dough.

Source: adapted from bakerbynature.com

Crispy Chicken Fajita Wraps

If you have some cooked chicken on hand, these are so quick and very tasty.  If you want to add a little crispy cheese layer to one or both sides of the wrap, it's a fun addition, but totally optional.

Crispy Chicken Fajita Wraps

Makes 4 wraps

Ingredients:

4 large flour tortillas

2 red bell peppers, seeds removed and sliced thinly

1 small red or yellow onion, thinly sliced

Olive oil

1-2 cups shredded white cheddar cheese

1-2 cups cooked, chopped chicken (rotisserie chicken works great)

Cooking spray

Extra white or yellow shredded cheddar, if desired

1-2 avocados

Salt

Sour cream or plain Greek yogurt

Directions:

1. Heat a skillet over medium heat.  Add a teaspoon or so of olive oil to a skillet.  Add peppers and onions to the skillet, and don't stir for a minute or two to let them char a bit.  Stir and saute peppers and onions until tender.  Remove from heat.

2. Heat a griddle (or clean skillet) over medium heat.  Place tortillas on the griddle and add desired amount of chicken, sauteed peppers, onions and cheese to each tortilla.  Fold up to create a flat wrap.  Spray one side lightly with cooking spray.  Turn over, spray over side.  Cook on both sides until brown and crispy.  If you want a crispy cheese layer on the outside, put a tablespoon or so of cheese directly on the griddle next to the wrap.  Let the cheese sizzle for a few seconds, then move wrap on the cheese.  Cook for another minute or so.  Remove from heat.

3. Smash avocados and mix in desired amount of salt.  Top wraps with smashed avocado and/or sour cream/plain Greek yogurt.

Source: inspired by melskitchencafe.com

Chicken-Stuffed Poblano Peppers

I love these flavorful (and healthy!) stuffed Mexican peppers.  They are too spicy for everyone else in my family, but luckily Mexican ingredients are so easily adaptable that they can make nachos or soft-shell tacos out of the Mexican fixings used in this meal.  If you have leftover pinto beans, you can make refried beans while the peppers cook for a delicious side.

Chicken-Stuffed Poblano Peppers

Makes 1 serving

Ingredients:

1 large poblano pepper

1 teaspoon olive oil

1/4 cup chopped tomato

1/4 cup chopped onion

1 teaspoon minced garlic

1/4 teaspoon kosher salt

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1/2 cup cooked, shredded chicken

1/4 cup pinto or black beans, drained

1/2 cup shredded sharp cheddar cheese, divided

Directions:

1. Preheat oven to 400 degrees.  Line a baking sheet with foil and spray with oil.

2. Rinse and dry the poblano pepper.  Cut a thin slice off the top and cut the pepper in half.  Remove seeds and core.  

3. Heat olive oil in a skillet over medium-high heat.  Add tomatoes, onion, garlic, salt, oregano and cumin.  Cook, stirring often, about 5-7 minutes.  Off heat, stir in chicken, beans, and 1/4 cup cheese.  

4. Stuff the mixture into the pepper halves, packing lightly so it doesn't fall out.  Top with remaining cheddar cheese.

5. Bake about 30 minutes, until peppers are soft (and possibly charred in places).  Remove from oven, and turn oven to broil.  Place pan about 6 inches below heating element and broil for 1-2 minutes, until cheese gets brown spots.  Let rest 5 minutes before serving.  

Source: adapted from healthyrecipesblogs.com

French Onion Dip Sandwiches

This is a tasty alternative to burgers for a hot sandwich.  The toasty bun, caramelized onion, melty cheese, and beef combo are made even better when dipped in the French Onion soup-flavored sauce.  I've adapted the measurements for just two sandwiches.

French Onion Dip Sandwiches

Makes 2 sandwiches

Ingredients:
1/2 of a French baguette

1/2 pound (or less, depending on how much meat you like in your sandwich) deli roast beef, thinly sliced

1/2 tablespoon butter

1/4 teaspoon dried thyme

1/2 large yellow onion, sliced thinly

Dash salt

Dash black pepper

Dash crushed red pepper flakes

1/2 teaspoon white wine vinegar

1 cup beef stock or broth

1/4 teaspoon cornstarch

1/2 teaspoon cold water

Sliced or grated white cheddar cheese, to taste

Directions:

1. Preheat oven to 500 degrees.  

2. In a small skillet, melt the butter over medium heat.  Add thyme and onions, stir well.  Cook, stirring occasionally, for 20-25 minutes, until soft and golden in color.  Add water to the pan and/or turn down the heat if the onions seem to be browning too quickly instead of slowly caramelizing.

3. Stir in the salt, pepper, and crushed red pepper flakes.  Cook for 1-2 minutes, then stir in the white wine vinegar.

4. Add the beef broth or stock.  Increase heat to medium-high.  Bring mixture to a boil, then reduce heat to a simmer and cook for 5 minutes.  

5. Mix the cornstarch with the cold water to form a slurry.  Add it to the onion mixture.  Cook for another minute or two, stirring occasionally, until the dipping sauce thickens a bit.  Remove the onions from the liquid using a fork or slotted spoon.  Divide the dipping sauce into two ramekins.

6. Slice the baguette into 2 sandwich portions of desired size.  Slice each piece in half, only cutting 3/4 of the way through the bread (so one side is still attached together, like a hot dog bun).  Put each baguette piece on a piece of large foil.  Assemble sandwiches by putting desired amount of roast beef on each baguette piece, top the beef with cheese, then finally with the caramelized onions.  

7. Wrap each sandwich in foil, place on a baking sheet, and bake for 5 minutes.  Serve immediately with dipping sauce.

Source: adapted from bakerbynature.com

Grilled Chicken Shawarma Bowls (or wraps)

 

I love bowls packed with vegetables, lean protein and flavor!  The most time consuming part of this recipe is threading the chunks of chicken on skewers.  To save time on busy days, I might try marinating and grilling the chicken as whole pieces, then chopping it after grilling.  However, I do like how grilling smaller chunks on the skewers creates more tasty browned bits because there are so many more edges to get a little charred.

Grilled Chicken Shawarma Bowls (or wraps)

Ingredients:

1 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (or grill whole pieces and chop after)

Marinade:

1/4 cup olive oil

1 tablespoon honey

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon coriander

1/2 teaspoon cardamom

1/2 teaspoon oregano

1/4 teaspoon crushed red pepper

1/4 teaspoon turmeric

2 cloves garlic, minced

Juice of 1 lemon

Garlic Yogurt Sauce:

2/3 cup plain Greek yogurt

2 teaspoons lemon juice

1 clove garlic, minced

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon pepper

Bowls or wrap fixings:

4-5 pieces naan bread (if making wraps, or for serving with bowls)

Hummus

1 head greens (can use a mix of spring greens/spinach or chopped romaine)

1 cup cherry tomatoes, halved

1-2 cucumbers, sliced

1 avocado, sliced or cubed

1/2 red onion, diced or thinly sliced

Garbanzo beans (optional, but good in a bowl)

Feta cheese

Directions:

1. Whisk together all marinade ingredients.  Pour marinade over chicken and stir to coat chicken evenly.  (You can do this in a dish and then cover it, or in a ziploc bag.)  Marinate in the refrigerator for 1-6 hours.

2. Stir together all ingredients for the garlic yogurt sauce.  Store in refrigerator.

3. Heat grill to medium-high heat.  Thread chunks of chicken onto skewers (or grill larger pieces of chicken directly on grill).  Grill for 10-12 minutes, rotating periodically, until temperature reaches 165 degrees.

4. To assemble bowls: Put greens in the bottom of each bowl.  Top each with desired amounts of cherry tomatoes, cucumbers, avocado, red onion, garbanzo beans, feta and chicken.  Top with a spoonful of hummus and drizzle on garlic yogurt sauce.  (If desired, serve with a wedge of pita or naan bread.)

To assemble wraps: Spread some hummus on each naan bread.  Top with a handful of greens, chicken and toppings of your choice.  Wrap up and serve.

Source: adapted slightly from https://houseofnasheats.com/grilled-chicken-shawarma-wraps/ as seen in the Spring 2022 Y Magazine

Borscht (Beet Soup)

Justin introduced me to Russian (or Ukrainian) beet soup, called Borscht.  It's become one of my favorite soups, especially when we have it with this molasses bread.  This is not a quick soup to make, as it involves a fair amount of chopping.  But both this recipe and the molasses bread recipe make enough for leftovers and the soup and bread freeze well, so it can make for quick meals later on.  

Borscht

Ingredients:

1 lb. pork stew meat (I buy this already cut into chunks)

14 cups cold water

1 tablespoon salt

2 large or 3 medium beets, washed, peeled, and cut into matchstick pieces

2 tablespoons olive oil

1 tablespoon white vinegar

1 teaspoon sugar

2 tablespoons tomato paste

1 tablespoon butter

1 medium onion, finely diced

2 carrots, diced

2 cloves garlic, minced

2 large or 3 medium potatoes, peeled and cubed into bite-sized pieces

1/2 head of a small cabbage, finely sliced

2 bay leaves

1/4 teaspoon ground pepper

More salt, to taste

 Directions:

1. Wash meat in cold water, place in large soup pot with 14 cups cold water and 1 tablespoon salt.  Bring to a boil and remove foam as soon as it boils.  Reduce heat, partially cover and simmer 45 minutes to 1 hour, periodically skimming off any foam that rises to the top.  

2. Heat olive oil over medium heat in a large skillet.  Add beets and vinegar and saute for 5 minutes.  Add sugar and tomato paste and saute for another 5-7 minutes, stirring occasionally.  Remove mixture from pan.  

3. In the same pan, melt 1 tablespoon butter.  Saute onion in butter for 2 minutes, then add carrots.  Saute another 5 minutes, or until vegetables are softened, adding more oil if it seems too dry.  Add garlic and saute 1 more minute.  Remove from heat.

4. Once meat has been boiling at least 45 minutes, add potatoes and cook for 5 minutes.  Then add cabbage, sauteed beets, and onion and carrot mixture.  Cook another 10 minutes, until potatoes can easily be pierced with a fork.

5. Add bay leaves, pepper, and more salt to taste.  Remove from heat and cover.  Let rest 20 minutes for flavors to meld.  Serve with sour cream or plain Greek yogurt.

Source: adapted from natashaskitchen.com