Classic Macaroni and Cheese

October 27, 2014

No recipe collection is complete without a mac and cheese recipe. And with Thanksgiving right around the corner, I wanted to get this recipe up on the blog ASAP. It’s a great crowd pleaser with adults and kids alike. This mac and cheese has the best of both worlds, it’s cooked on the stove top, and finished off under the broiler. The Monterey Jack gives this mac and cheese texture, while the sharp cheddar cheese gives it flavor.

Classic Macaroni and Cheese

Yield: 8

No Ratings

Ingredients

6 slices hearty white bread, torn into quarters
5 tablespoons unsalted butter, plus 3 tablespoons cut into 6 pieces and chilled
4 quarts water
1 pound elbow macaroni
1 tablespoon kosher salt
6 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
5 cups milk (whole, low-fat or skim will work for this recipe)
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)

Instructions

Pulse bread and 3 tablespoons chilled butter in a food processor to coarse crumbs, about 10 pulses and set aside.
Bring 4 quarts of water to a boil in a large pot. Add macaroni and 1 tablespoon salt and cook stirring often, until tender, just past al dente stage and drain.
Adjust your oven rack to the lower-middle position and heat broiler.
Melt remaining 5 tablespoons of butter in the now empty pot over medium-high heat. Add flour, mustard, 1 teaspoon salt and cayenne pepper and cook whisking constantly until the mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk and bring the mixture to a boil, whisking occasionally, until thickened, about 5 minutes. Turn off the heat and slowly whisk in Monterey Jack and cheddar cheese until completely melted. Add macaroni to the sauce and cook over medium-low heat, stirring constantly until the mixture is heated through about 6 minutes.
Transfer the mixture to a 13x9 inch broiler safe baking dish and sprinkle the bread crumb mixture on top. Place under the broiler for 3 minutes, rotate baking dish and broil for another 3 minutes. Once the topping is a deep golden brown, remove from the oven and let cool for 5 minutes before serving.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 716Total Fat: 34gSaturated Fat: 21gCholesterol: 93mgSodium: 1556mgCarbohydrates: 71gFiber: 3gSugar: 14gProtein: 28g

Adapted from Cooks Illustrated

Ultimate Beef Chili

October 24, 2014

It’s that time of year again. Time to get out your favorite soup, stew and chili recipes! And after having made this chili recipe, I’m pretty confident you would want this one in your recipe collection. Being born and raised in Texas, I’ve had some pretty good chili. But let’s get one thing straight, this is NOT Texas chili. And I may be about to speak blasphemy on my state but I really like my chili with beans and tomatoes. Something Texas chili usually is not. But I made it in my kitchen which is in Texas, so in some convoluted sort of way, it is Texas chili!

I wasn’t entirely sure I wanted to post this recipe just yet. My employer is having a chili contest in about a week but unfortunately I can’t participate. I work in our satellite office in Houston, Texas while our corporate office is in Spokane, Washington. How convenient to leave the Texas girl out of the chili competition right? Well good luck to all in Spokane next week and may the best chili win! And don’t forget to check out this Cornbread recipe to pair with this awesome chili. Oh and don’t forget the Tums.

If you can’t find ancho chiles, dried New Mexican or guajillo chiles make a good substitute. Each dried arbol chiles may be replaced with 1/8 teaspoon cayenne. Good choices of toppings include: diced avocado, finely chopped onion, chopped cilantro, lime wedges sour cream and shredded Monterrey Jack or cheddar cheese.

Ultimate Beef Chili

Yield: 8

No Ratings

Ingredients

3 tablespoons kosher salt
4 quarts water
8 ounces dried pinto beans, picked over and rinsed
6 dried anchochiles, stemmed, seeded and torn into 1 inch pieces
2-4 dried arbolchiles, stemmed, seeded and split into 2 pieces
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons sweetened cocoa powder
1/2 teaspoon kosher salt
2 1/2 cups low sodium chicken broth, divided
2 onions, cut into 3/4 inch pieces
3 small jalapenos, stemmed, seeded and cut into half inch pieces
3 tablespoons vegetable oil, divided
4 garlic cloves, minced
1-14.5oz. canned diced tomatoes
2 teaspoons molasses
1 teaspoon salt
3 1/2 pounds chuck-eye roast, trimmed and cut into 3/4 –inch pieces
1 1/2 cups mild lager

Instructions

Combine 3 tablespoons salt, 4 quarts of water and beans in a Dutch oven and bring to a boil over high heat. Remove the pot from the heat and cover. Let stand for 1 hour. Drain, rinse well and set aside.
Adjust an oven rack to the lower-middle position and preheat the oven to 300 degrees. Place anchos in a 12-inch skillet, set over medium-high heat and toast, stirring frequently until fragrant, about 4-6 minutes. Reduce the heat if chiles begin to smoke. Transfer to a food processor and let cool before processing. Do not wash out the skillet.
Add arbols, cornmeal, oregano, cumin, cocoa, and 1/2 teaspoons salt to food processor with toasted anchos and process until finely ground, about 2 minutes. With the processor running, slowly add 1/2 cup broth until a smooth paste forms, about 45 seconds. Scrape down the sides of the bowl if necessary. Transfer paste to a small bowl and set aside. Place the onions in the empty food processor and pulse until coarsely chopped, about 4 pulses. Add jalapenos and pulse until it is the consistency of chunky salsa, about 4 pulses. Scrape down the sides of the bowl as necessary.
Heat 1 tablespoon of oil in the Dutch oven over medium-high heat. Add the onion mixture and cook stirring occasionally until the moisture has evaporated and the vegetable are softened, about 7 to 9 minutes. Add the garlic and cook until fragrant, about 1 minute. Add chile paste, tomatoes and molasses and stir to combine. Add 2 cups chicken broth and the drained beans and bring to a boil, then reduce to a simmer.
Meanwhile, heat 1 tablespoon of oil in the now empty skillet over medium-high heat until shimmering. Pat the beef dry with paper towels and sprinkle with 1 teaspoon of salt. Add half of the beef to the skillet and cook until it is browned on all sides, about 10 minutes. Transfer the beef to the Dutch oven. Add 3/4 cup of beer to the skillet and scrape up the browned bits from the bottom of your pan and bring to a simmer. Transfer the beer to the Dutch oven. Repeat this process with the remaining 1 tablespoon of oil, remaining beef and remaining 3/4 cup of beer. Stir and return the mixture to a simmer.
Cover the Dutch oven and transfer to the oven. Cook until the meat and beans are fully tender, about 1 1/2 -2 hours. Let the chili stand, uncovered for 10 minutes. Stir, season with salt if necessary and serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 944Total Fat: 56gSaturated Fat: 21gCholesterol: 205mgSodium: 668mgCarbohydrates: 37gFiber: 10gSugar: 11gProtein: 63g

Adapted from Cooks Illustrated

Pasta with Classic Bolognese Sauce

October 19, 2014

I know I am a few days behind for National Pasta Day, but better late than never! This sauce is sweet and salty with acidic flavors in the background. But just a heads up… this sauce has to simmer for about 3 hours! Make it a family affair, and get your family to join in on the prep work. Pair this with a side salad and garlic bread and you have a family-style meal.

Pasta with Classic Bolognese Sauce

Yield: 6

No Ratings

Ingredients

5 tablespoons unsalted butter
2 tablespoons finely chopped onion
2 tablespoons minced carrot
2 tablespoons minced celery
1 pound 80% lean ground beef
1 pound ground pork
1/2 teaspoon kosher salt
1 cup whole milk
1 cup dry white wine
1 28-ounce canned whole tomatoes, drained with juice reserved, and tomatoes chopped fine
1 pound linguine or fettuccine
Grated Parmesan cheese for garnish

Instructions

Melt 3 tablespoons of butter in a Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 to 7 minutes. Stir in your ground beef, pork and 1/2 teaspoon salt and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 5 minutes.
Stir in the milk and bring to a simmer and cook until the milk has evaporated, and only rendered fat remains, about 10 to 15 minutes. Stir in the wine and then bring to a simmer until the wine evaporates, about 10 to 15 minutes. Stir in tomatoes and the reserved tomato juice and bring to a simmer. Reduce the heat to low so that the sauce is just barely simmering. Simmer until liquid has evaporated, about 3 hours.
Right before the sauce is complete, bring about 4 quarts of water to a boil in a large pot. Add pasta and 1 tablespoon kosher salt and cook, stirring frequently until the pasta is al dente. Reserve ½ cup of the cooking, then drain the pasta and return to the pot. Add the sauce and the remaining 2 tablespoons butter to the pasta and toss to combine. Add the reserved cooking water as needed to adjust the consistency. Garnish with Parmesan cheese.

Notes

Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 784Total Fat: 38gSaturated Fat: 17gCholesterol: 134mgSodium: 484mgCarbohydrates: 65gFiber: 4gSugar: 7gProtein: 30g

Adapted from Cooks Illustrated Cookbook

Blueberry Swirl Muffins

October 11, 2014

Everyone needs a go-to Blueberry Muffin recipe in their repertoire. And this is mine. It's got the best of everything! I always like to refer to my Cook's Illustrated cookbook for the classics such as these Blueberry Swirl Muffins.

As I mentioned before this recipe has the best of everything. A muffin that is full of fresh blueberries; a homemade blueberry jam to help take the blueberry flavor up a notch, and a lemony-sugar topping for that extra crunch.

The lemon-sugar topping is best the same day the Blueberry Swirl Muffins are made, but the sweet lemony flavor will remain after that. They just won't have the same texture the following day.

You'll notice this recipe calls for buttermilk. If you don't have any on hand you can add 1 tablespoon of lemon juice or white vinegar to 1 cup milk and let sit for a few minutes and viola....buttermilk!

Adapted from Cook's Illustrated

Blueberry Swirl Muffins

Yield: 12

Prep Time: 30 minutes

Cook Time: 19 minutes

Additional Time: 10 minutes

Total Time: 59 minutes

Blueberry Swirl Muffins made with fresh blueberries, a homemade blueberry jam swirl and a lemon-sugar topping.

No Ratings

Ingredients

SPECIAL TOOLS

12 cup cupcake pan

LEMON SUGAR TOPPING

1/3 cup granulated sugar
1 1/2 teaspoons grated lemon zest

MUFFINS

2 cups blueberries, divided
1 teaspoon granulated sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
1 1/8 cups granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted and cooled
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoon vanilla extract

Instructions

LEMON SUGAR TOPPING

In a small bowl, stir together sugar and lemon zest and set aside.

MUFFINS

Adjust an oven rack to the upper middle position and heat oven to 425 degrees. Line a 12 cup cupcake pan with cupcake liners or spray pan with baking spray and set aside.
In a small saucepan add 1 cup blueberries and 1 teaspoon sugar to a simmer over medium heat. Cook smashing the blueberries with a spoon until the blueberries have broken down and thickened and has reduced to about ¼ cup, about 6 minutes. Transfer to a small bowl and let cool for about 15 minutes.
In a large bowl whisk together the flour, baking powder, and salt together. In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs together until thick and combined. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined.
With a rubber spatula, fold in the egg mixture and remaining 1 cup blueberries into the flour mixture until moistened. Don’t over mix. The batter should be lumpy with a few spots of dry flour remaining.
Using an ice cream scoop or a large spoon, divide batter evenly among the prepared cupcake pan. The batter should completely fill the cups and mound slightly. Spoon 1 teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer or toothpick, gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar topping evenly over muffins.
Bake for about 17 to 19 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Rotate the pan halfway through baking. Let muffins cool in the pan for about 5 minutes. Invert muffins onto a wire rack to cool for 5 more minutes before serving.

Notes

*Nutrition information is an estimate and will vary.*

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 9gSaturated Fat: 3gCholesterol: 40mgSodium: 467mgCarbohydrates: 49gFiber: 1gSugar: 29gProtein: 4g

German Chocolate Cake

October 5, 2014

If you're ready to hear "This is the best German Chocolate Cake I've ever had" then this is the recipe for you! Numerous times I've received compliments on this cake that go exactly like that phrase. Personally, growing up I never liked German Chocolate Cake. That was until I had this version! This recipe uses bittersweet chocolate instead of German chocolate. Now we can probably argue that means it's not really German Chocolate Cake, and that may be true. But, I'm too busy enjoying this version to care much about the specifics. Let's checkout how it all comes together below!

German Chocolate Cake Ingredients

Cake flour: has a lower protein content than all-purpose flour which produces a delicate and fine crumbed cake

Unsweetened cocoa powder: gives the cake layers its chocolate flavor.

Baking soda: is an alkali and must be used in conjunction with and acidic ingredient. In this cake the baking soda reacts with the sour cream to produce carbon dioxide. This action happens right after mixing so it's important to bake the cake right away.

Salt: enhances flavor.

Bittersweet chocolate: helps flavor the cake layers.

Boiling water: melts the bittersweet chocolate for this recipe.

Sour cream: gives this cake a tangy flavor with a thick and creamy texture. It also reacts with the baking soda in this recipe. The Cake Chica's Tip: You can substitute sour cream with buttermilk or yogurt in most baking recipes.

Vanilla extract: enhances flavor.

Unsalted butter: is preferred over oil for its flavor. Plus, butter's salt content changes depending on the brand so it's best to stick with unsalted butter when baking for consistency sake.

Granulated sugar: has an evenly ground and loose texture which combines with softened butter beautifully.

Egg yolks: provide structure to the cake layers. If only egg whites were used (below) the cake would still rise, but would fall as it begins to cool.

Eggs whites: this recipe uses whipped egg whites folded into the batter, which traps air in the foam, then expands with the heat of the oven, which provides volume and height.

Cream of tartar: gives stability to the whipped egg whites.

How To Make Coconut Pecan Filling

In a medium saucepan, combine the cream, sugar, egg yolks and butter and cook over medium heat, and stir constantly until the butter has melted and the mixture thickens and bubbles. Reduce the heat to low and cook for 2 minutes longer.
Remove the pan from the heat and stir in the vanilla, coconut and pecans. Cool for about 1 hour or until the mixture is spreadable, before using.
MAKE AHEAD: Filling can be made up to 2 weeks in advance, stored in the refrigerator in an airtight container. Bring to room temperature before using.

How To Make Chocolate Buttercream

Put the chocolate in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from over the pot and set the chocolate aside to cool.
In the bowl of a stand mixer, with the paddle attachment attached, beat the butter on medium speed until creamy, about 30 seconds. Gradually add the powdered sugar and beat on high speed until light and creamy, about 2 minutes. Beat in the vanilla extract.
Add the cooled chocolate at low speed, mixing until combined and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until the frosting is slightly aerated, about 1 minute. Use the frosting immediately or cover tightly and set aside at room temperature for up to 3 hours.
The Cake Chica's Tip: Don't let your chocolate cool for too long or it will start to solidify and you'll end up with bits of chocolate in your completed buttercream.

German Chocolate Cake Assembly

Cut off domes from each cake layer that may have formed during baking. Place one of the cake layers on a cake board and spread half of the filling on top of the cake. Top with the other cake layer (bottom side up).
Using a small offset spatula, smooth the frosting on the sides of the cake, filling in any gaps between the layers. Spread the remaining filling on top of the cake. Decorate with remaining frosting to your liking.
The Cake Chica's Tip: Be sure to check out my German Chocolate Cake Video to check out how I like to decorate this German Chocolate Cake above!

Cake Decorating Tools

Small offset cake spatula
Piping bag
Wilton piping tip #1M
Cake scraper (optional)

German Chocolate Cake Baking Schedule

Day 1: Toast the pecans and prepare the coconut pecan filling.
Day 2: Bake the cake layers.
Day 3: Make the buttercream, assemble, decorate and serve.

Cake Storage

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in an airtight container in the refrigerator.
Filling can be made up to 2 weeks in advance, stored in the refrigerator in an airtight container. Bring to room temperature before using.
Assembled cake can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Bring to room temperature before using.

Let's Connect

The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.

German Chocolate Cake

Yield: 12

Prep Time: 35 minutes

Cook Time: 35 minutes

Additional Time: 1 hour

Total Time: 2 hours 10 minutes

Homemade German Chocolate Cake filled and topped with coconut-pecan filling and frosted with chocolate frosting.

No Ratings

Ingredients

SPECIAL TOOLS

Stand mixer
Hand mixer
2 8-inch or 9-inch round cake pans
Nonstick baking spray
8-inch round cake board
Cake turntable (helpful but optional)
Small offset cake spatula
Piping bag
Wilton piping tip #1M
Cake scraper (optional)

COCONUT-PECAN FILLING

1 cup heavy cream
1 1/4 cups (8.75 ounces) granulated sugar
4 large egg yolks, lightly beaten
1/2 cup (8 tablespoons) unsalted butter, cut into tablespoons
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
1 1/4 cups pecans, toasted and chopped

CAKE

2 cups (8 ounces) cake flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon table salt
4 ounces bittersweet chocolate, finely chopped
1/2 cup boiling water
1 cup sour cream
2 teaspoons vanilla extract
1 cup (2 sticks) unsalted butter, softened
2 cups (14 ounces) granulated sugar, divided
4 large eggs, separated at room temperature
1/4 teaspoon cream of tartar

FROSTING

6 ounces bittersweet chocolate, chopped
1 cup (2 sticks) unsalted butter, softened
2 cups (8 ounces) powdered sugar, sifted
2 teaspoons vanilla extract

Instructions

FILLING

In a medium saucepan, combine the cream, sugar, egg yolks and butter and cook over medium heat, and stir constantly until the butter had melted and the mixture thickens and bubbles. Reduce the heat to low and cook for 2 minutes longer.
Remove the pan from the heat and stir in the vanilla, coconut and pecans. Cool for about 1 hour or until the mixture is spreadable, before using.

CAKE

Place an oven rack in the center of your oven and preheat to 350 degrees. Grease the bottom and sides of 2 8-inch round cake pans and spray pans with nonstick baking spray and set aside.
In a medium bowl, whisk together the cake flour, cocoa powder, baking soda and salt to combine.
Combine the chocolate and boiling water in a bowl and whisk until the chocolate is melted and the mixture is smooth and set aside to cool.
In a small bowl, stir together the sour cream and vanilla extract and set aside.
In the bowl of a stand mixer with the paddle attached, beat the butter at medium speed until creamy, about 1 minute. Slowly add 1 1/2 cups of the sugar and beat on high speed until well blended and is light and fluffy, about 3 minutes. Reduce the speed to medium and add the egg yolks one at a time, beating after each addition and scraping down the sides of the bowl as needed. Add the cooled chocolate and mix until blended. Reduce the speed to low and add the flour mixture in three additions, alternating it with the sour cream mixture in two additions and mixing just until blended. Remove the bowl from the mixer stand and set aside.
In a medium bowl, using a hand mixer beat the egg whites at low speed until foamy. Add the cream of tartar and mix until blended. Increase the speed to medium and beat until the whites are fluffy and begin to form soft peaks. Gradually add the remaining 1/2 cup sugar 1 tablespoon at a time. Increase the speed to high and whip until the whites until they are glossy and smooth and form stiff peaks. Using a rubber spatula, gently fold the whites into the chocolate batter one-third at a time. Pour the batter into the prepared cake pans and smooth the tops.
Bake the cakes for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool the cakes in their pans on a wire rack for 15 to 20 minutes. Invert each cake onto a wire rack to cool completely.

FROSTING

Put the chocolate in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from over the pot and set the chocolate aside to cool.
In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Gradually add the powdered sugar and beat at high speed until light and creamy, about 2 minutes. Beat in the vanilla extract. Add the cooled chocolate at low speed, mixing until combined and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until the frosting is slightly aerated, about 1 minute. Use the frosting immediately or cover tightly and set aside at room temperature for up to 3 hours.

ASSEMBLY

Place one of the cake layers on a cake board and spread 1 1/2 cups of the filling on top of the cake. Top with the other cake layer (smooth side up).
Set aside about 1 1/2 cups frosting for piping in a piping bag fitted with a 1M piping tip. Using a small offset spatula, smooth the remaining frosting on the sides of the cake, filling in any gaps between the layers. Spread the remaining filling on top of the cake, leaving about 1/2-inch from the edge free of filling for piping. Pipe frosting on the top and bottom edges of the cake.

Notes

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight cake container at room temperature.

Assembled cake can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1346Total Fat: 85gSaturated Fat: 44gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 313mgSodium: 431mgCarbohydrates: 136gFiber: 7gSugar: 99gProtein: 14g

*Nutrition information is an estimate and will vary.*

Chef's Salad

October 3, 2014

Grandmas’ are notorious for making something out of nothing. Take my Grandma for example, just some iceberg lettuce, a tomato, oil, vinegar, salt and pepper and you’ve got a salad. A salad so simple and so good, I never would have thought I’d have this adoration for such a simple salad. I love the simple dressing she uses. I asked her once how to make it and I have tried numerous times to copy her simple salad dressing but it was just not the same. I was extremely happy when I started making this Chef’s Salad when I noticed a familiar aroma in the air. I thought this scent reminds me of my Grandma’s salad! Oh how I hoped it would taste the same. After the first bite I knew this was pretty darn close to Grandma’s salad dressing and a definite keeper in my recipe repertoire. This salad may not be as simple as Grandma’s but I’d like to think of this as an upscale version of her salad. Enjoy!

Chef's Salad

Yield: 8

No Ratings

Ingredients

VINAIGRETTE

6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons minced shallot
1 garlic clove, minced
1 teaspoons minced fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

GARLIC CROUTONS

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/4 teaspoon kosher salt
6 slices hearty white bread, crusts removed, cut into 1/2 –inch cubes

EGGS

4 eggs

SALAD

1 cucumber, peeled, halved lengthwise, sliced
2 heads leaf lettuce, washed, dried and torn into bite-sized pieces
8 ounces baby arugula
6 ounces radishes, trimmed, sliced thin
Salt and pepper
12 ounces cherry tomatoes, halved
8 ounces deli ham, sliced 1/4 inch thick, and cut into 1/4 inch squares or 2- inch long matchsticks
8 ounces deli turkey, sliced 1/4 inch thick, and cut into 1/4 inch squares or 2- inch long matchsticks
8 ounces sharp cheddar cheese, sliced 1/4 inch thick, and cut into 1/4 inch squares or 2- inch long matchsticks

Instructions

VINAIGRETTE

Whisk all the ingredients together in a medium bowl and set aside. Add the sliced cucumbers and let stand for 20 minutes.

GARLIC CROUTONS

Adjust the oven rack to the middle position and heat your oven to 350 degrees. Combine the oil, garlic and salt in a small bowl. Let stand for 20 minutes, then pour through a fine mesh strainer into a medium bowl and discard the garlic. Add bread cubes to the bowl with the oil and toss to coat.
Spread the bread cubes in a single layer on a rimmed baking sheet and bake for 5 minutes. Take the croutons out of the oven and stir. Place the croutons back in the oven and bake for another 5 minutes. Let cool on the baking sheet to room temperature. Set aside until needed. Any remaining croutons can be stored in a zip top bag for 1 day.

EGGS

Place the eggs in a medium saucepan and cover with 1 inch of water and bring to a boil over medium high heat. Remove the pan from the heat and cover and let sit for about 10 minutes. While the eggs sit, fill a medium bowl with 4 cups of water add ice cubes to create a water bath. Transfer the eggs to the water bath with a slotted spoon and let sit for 5 minutes. Once the eggs have cooled you can begin to peel the eggs. Slice the eggs in half and set aside.

SALAD

Toss the lettuce, arugula and radishes in a large bowl. Add cucumbers and all but 1 tablespoon of the dressing, and toss to combine. Season with salt and pepper. Toss the tomatoes in the remaining dressing and place the tomatoes around the edges of the greens. Arrange the ham, turkey and cheese over the center of the greens and sprinkle with croutons. Arrange egg halves around the salad and serve.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 32gSaturated Fat: 11gCholesterol: 71mgSodium: 908mgCarbohydrates: 23gFiber: 2gSugar: 7gProtein: 23g

Adapted from Cook’s Illustrated

Oven-Roasted Salmon with Fresh Tomato Relish

September 27, 2014

Salmon is one of my favorite types of fish to make at home. For this recipe, you’ll need salmon fillets with skin on and about 1 1/2 inches thick. We’ll preheat the oven to 500 degrees. Then, we’ll turn down the heat to 275 degrees just before placing the fish in the oven. This initial blast of heat will firm the exterior of the salmon and render some excess fat, while the oven temperature slowly drops, the fish will cook gently and stay moist at the same time. Pair an easy relish of fresh tomatoes on top and enjoy.

Oven-Roasted Salmon with Fresh Tomato Relish

Yield: 4

No Ratings

Ingredients

RELISH

12 ounces tomatoes, cored, seeded and diced
1/2 shallot, minced
1 small garlic clove, minced
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
2 tablespoons chopped fresh basil
Kosher salt and black pepper
Combine all ingredients for the relish in a medium bowl and season with salt and pepper and set aside.

FISH

4 (8 ounces each) fillets skin-on salmon, about 1 1/2 inches thick
2 teaspoons olive oil
Kosher salt and black pepper

Instructions

FISH

Adjust your oven rack to the lowest position, and place a rimmed baking sheet lined with foil (for easy clean up) on the rack, and heat the oven to 500 degrees. Make 4 or 5 shallow slashes about an inch apart along the skin side of each piece of salmon, being careful not to cut into the flesh.
Pat the salmon dry with paper towels. Rub fillets with oil and season with salt and pepper. Reduce the oven temperature to 275 degrees and remove the baking sheet from the oven. Carefully place the salmon, skin side down on the baking sheet. Roast for 9 to 13 minutes or until the thickest part of the fillets register 125 degrees. Transfer fillets to serving plates and top with relish.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 27gSaturated Fat: 5gCholesterol: 141mgSodium: 116mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 49g

Adapted from Cook’s Illustrated

Chewy Brownies

September 21, 2014

As an Amazon Associate, I earn from qualifying purchases.

Who can resist the urge to bite into a perfectly baked, rich, chocolatey, and chewy brownie? I certainly can't! These chewy brownies have become a staple in my family. They’re quick to bake and perfect for serving a crowd. Plus, you'll love the delightful pockets of melted chocolate chunks in every bite.

Overhead shot of baked Chewy Brownies cut up on cooling rack. — Nikon D850 ISO 250 50mm f/4.5 1/125

What Makes These Brownies So Chewy And Flavorful?

The use of both liquid and solid fat help give these brownies their chewy texture.
Adding egg yolks helps reduce the greasiness of the brownies thanks to the emulsifiers in the egg yolks.
The addition of espresso powder brings out the flavor in the chocolate.
Chocolate chunks also give these Chewy Brownies awesome texture and of course chocolate flavor.

Overhead shot of Chewy Brownie batter with chocolate chunks on top. — Nikon D850 ISO 250 50mm f/4.5 1/125

Overhead shot of Chewy Brownie batter in baking pan. — Nikon D850 ISO 250 50mm f/4.5 1/125

Chewy Brownie Baking Tips

To get an accurate measurement of boiling water, boil a saucepan of water (more than the required amount in the recipe) and then measure out the boiling water before adding into the brownie batter.
Bake sure the brownies are well cooled before cutting into for the best texture.
If you're using a glass baking dish, only cool the baked brownie in the baking dish for 10 minutes and then remove to a cooling rack. Glass retains heat and can lead to over-baking.

Close up of three stacked Chewy Brownies on a plate. — Nikon D850 ISO 800 40mm f/4.5 1/125

Baking Tools

1 13x9x2 inch metal baking pan
Parchment paper
Baking spray
Large mixing bowl
Whisk
Rubber spatula

Close up of bitten Chewy Brownie. — Nikon D850 IS0 800 40mm f/4.5 1/125

Brownie Storage

Brownies can be stored in an airtight container on the counter for up to 3 days.

Close up of Chewy Brownies on plate. — Nikon D850 ISO 800 40mm f/4.5 1/125

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Wide open shot of Chewy Brownies. — Nikon D850 ISO 800 40mm f/4.5 1/125

Suggested Recipes

Close up of Homemade Cosmic Brownies with a bite. — Homemade Cosmic Brownies

Cosmic Brownie Layer Cake three quarter angle on cake pedestal. — Cosmic Brownie Layer Cake

Chocolate Cream Cupcakes on a plate with bite. — Chocolate Cream Cupcakes

Adapted from Cook's Illustrated

Chewy Brownies

Yield: 24

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 2 hours 30 minutes

Total Time: 3 hours 20 minutes

Indulge in these homemade chocolate brownies, perfectly baked with a rich and chewy texture. Each bite is loaded with luscious chocolate chunks, ensuring a melt-in-your-mouth experience that chocolate lovers will adore.

No Ratings

Ingredients

TOOLS

1 13x9x2 inch metal baking pan
Parchment paper
Baking spray
Large mixing bowl
Whisk
Rubber spatula

BROWNIES

1/3 cup (1 ounce/35 grams) Dutch-processed cocoa
1 1/2 teaspoons instant espresso powder
1/2 cups, plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped fine
1/2 cup plus 2 tablespoons vegetable oil
4 tablespoons unsalted butter, melted
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces/495 grams)granulated sugar
1 3/4 cups (8 3/4 ounces/248.5 grams)all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

Instructions

Adjust your oven rack to the lowest position and heat the oven to 350 degrees. Line a 13x9x2 inch baking pan by placing 2 sheets of parchment paper in the pan, one sheet horizontal and one vertical. Be sure to leave excess paper on each side to create handles to help pull the brownies out of the pan when they have finished baking. Spray the parchment paper with baking spray and set aside.
Whisk cocoa, espresso powder, and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in the oil and melted butter. Mixture will look curdled. Add the eggs, egg yolks and vanilla and continue to whisk until smooth. Whisk in the sugar until fully combined. Whisk in the flour and salt. With a rubber spatula, fold in bittersweet chocolate pieces.
Transfer the batter into the prepared pan; spread the batter into the corners of the pan and smooth out the surface. Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached, about 30 to 35, rotating the pan halfway through baking. Transfer the pan to a wire rack and let cool for 1 1/2 hours. (For the chewiest texture, be sure to cool the brownies thoroughly before cutting.) If you have baked in a glass baking dish let the brownies cool for 10 minutes, then; remove promptly from the pan, otherwise the heat retention of the glass can lead to over-baking.
Remove the brownies from the pan using the excess parchment paper. Return the brownies to a wire rack and let cool completely, about 1 hour. Cut the brownies in 2 inch squares and serve.

Notes

Brownies can be stored in an airtight container at room temperature for up to 3 days.

TIP: If you are using a glass baking pan, be sure to remove the brownies from the pan after 10 minutes of cooling. Glass retains heat and could lead to over baking the brownies.

Classic Hash Browns

September 21, 2014

My favorite diner food has got to be the hash brown. The long wait at the diner on Saturday and Sunday mornings are usually worth it to get some crispy-browned hash browns. But why wait when you can make them at home! A food processor makes this recipe a breeze, but if you feel like getting in a morning workout, feel free to use a box grater to shred the potatoes. Be sure to shred the potatoes right before cooking so they don’t turn brown.

Classic Hash Browns

Yield: 4 servings

No Ratings

Ingredients

1 pound russet potatoes, peeled and shredded
1/4 teaspoon table salt
Pepper
1 tablespoon unsalted butter

Instructions

Wrap the shredded potatoes in a kitchen towel squeeze to release any excess moisture. Toss the potatoes with 1/4 teaspoon salt and pepper and set aside.
Melt 1/2 tablespoon butter in a 10-inch nonstick skillet over medium-high heat until it begins to brown, swirling to coat the skillet. Scatter the potatoes evenly over the skillet and press to flatten. Reduce the heat to medium and cook until dark golden brown and crisp, about 7 to 8 minutes.
Slide hash browns onto a large plate. Add the remaining 1/2 tablespoon butter to the skillet and melt, swirling to coat the pan. Invert the hash browns onto a second plate and slide, browned side up, back into the skillet. Continue to cook over medium heat until the bottom is dark golden brown and crisp, about 5 to 6 minutes.
Fold the hash brown cake in half and cook for about 1 minute longer. Slide onto a serving platter or a cutting board and cut into wedges and serve immediately.

Nutrition Information:

Amount Per Serving: Calories: 109Total Fat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 147mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 3g

Adapted from Cooks Illustrated

Simple Shrimp Scampi

September 15, 2014

Shrimp scampi. Honestly I’ve never been a fan of the stuff. The shrimp scampi I’ve had at some chain restaurants was just overcooked shrimp swimming in oil and butter. Yuck! Nothing special right? But I thought if made the right way, it could be pretty good. So there I went searching my cookbook collection for something shrimp scampi like. And what did I find? Simple Shrimp Scampi, one that’s not drowning in butter and oil and where you can actually taste the flavor of the shrimp.

Simple Shrimp Scampi

Yield: 4

No Ratings

Ingredients

2 tablespoons olive oil
2 pounds extra large shrimp, peeled and deveined
3 tablespoons unsalted butter
4 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon dry vermouth or dry white wine
2 tablespoons minced fresh parsley
Pinch of cayenne pepper
Salt and pepper

Instructions

Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add 1 pound of shrimp and cook, stirring occasionally, until just opaque, about 1 minute and transfer to a medium-sized bowl. Repeat with the remaining 1 pound of shrimp, transferring shrimp to the bowl with the first batch.
Melt 1 tablespoon of butter in the now empty skillet over medium-low heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off the heat and add the lemon juice and vermouth. Whisk in the remaining 2 tablespoons butter, add parsley and cayenne and season with salt and pepper. Return the shrimp and accumulated juices to the skillet. Toss to combine and serve immediately.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 15gSaturated Fat: 5gCholesterol: 375mgSodium: 260mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 47g

Adapted from Cooks Illustrated

Classic Caesar Salad

September 10, 2014

I usually can’t pull myself away from ordering a Caesar salad at any restaurant I go to these days. They are all slightly different, in good ways and bad. But nothing I have had comes close to what I can make in my own home. At home my salad is never over dressed, I know exactly what’s in it and I am never disappointed. Feel free to substitute 1/4 cup of Egg Beaters for the egg yolks.

Classic Caesar Salad

Yield: 6

No Ratings

Ingredients

CROUTONS

2 garlic cloves, peeled
5 tablespoons extra-virgin olive oil
Ciabatta bread, 5 cups, cut into 3/4 inch cubes
1/4 cup water
1/4 teaspoon kosher salt
2 tablespoons Parmesan cheese, finely grated

SALAD

3 tablespoons fresh lemon juice
2 large egg yolks
6 anchovy fillets, rinsed, patted dry, minced and mashed into a paste
1/2 teaspoon Worcestershire sauce
5 tablespoons canola oil
2 tablespoons extra-virgin olive oil
3/4 cup shredded Parmesan cheese
Pepper
3 romaine lettuce hearts, cut into 3/4 inch pieces

Instructions

CROUTONS

Press the garlic through a garlic press or grate very fine on a rasp-style grater. Measure out 1/2 teaspoon of the garlic paste for the croutons, and 3/4 teaspoon garlic paste for dressing. You can toss out any remaining garlic paste. Combine 1 tablespoon oil and the 1/2 teaspoon garlic paste in a small bowl and set aside. Place bread cubes in a large bowl and sprinkle with water and salt. Toss and squeeze gently so that the bread absorbs the water. Place the remaining 4 tablespoons oil and soaked bread cubes in a 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
Remove the skillet from the heat and push croutons to the sides of the skillet to clear the center of the pan. Add the garlic mixture in the center of the pan and cook with the residual heat of the pan, about 10 seconds. Sprinkle with Parmesan and toss until the garlic and Parmesan are evenly distributed. Transfer croutons to a bowl and set aside.

SALAD

Whisk 3 tablespoons lemon juice and reserved 3/4 teaspoon garlic paste together in a large bowl. Let stand for 10 minutes.
Whisk in the egg yolks, anchovies and Worcestershire into the garlic mixture. While whisking constantly, drizzle canola oil and olive oil into the bowl in a slow, steady stream until fully blended. Add 1/2 cup Parmesan and pepper, and whisk until incorporated.
Add romaine to the dressing and toss to coat. Add the croutons and mix gently until evenly distributed. Serve immediately, passing remaining 1/4 cup Parmesan separately.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 727Total Fat: 38gSaturated Fat: 8gCholesterol: 77mgSodium: 602mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 8g

Adapted from Cook’s Illustrated Cookbook

Creamy Avocado Ranch Dressing

September 10, 2014

I remember years ago when I made the decision to start eating cleaner I started reading the ingredients lists of every packaged product I planned on buying. As I went to grab the “healthy” Italian dressing I always loved so much, and just out of curiosity (not thinking I was going to find anything bad) I turned the bottle around and saw a bunch of ingredients that were not very “clean”. I was pretty disappointed, but I discovered that making homemade salad dressings is affordable, easy, quick, and tastes so much better than the bottled stuff.
This dressing pairs great with iceberg or romaine lettuce. Toss in some grape tomatoes, thinly sliced onion and some real bacon bits and you have a meal.

Creamy Avocado Ranch Dressing

Yield: 1 1/2 cups

No Ratings

Ingredients

1 avocado, halved and pitted
1 tablespoon lime juice
1/2 teaspoon hot sauce
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon red onion, minced
1 tablespoon fresh cilantro, minced
1 garlic clove
1/2 teaspoon granulated sugar
3/4 teaspoon kosher salt
1/4 teaspoon pepper

Instructions

Puree avocado, lime juice and hot sauce in a food processor until the avocado is broke down, about 30 seconds. Add the remaining ingredients and process until the dressing is completely smooth. (The dressing can be refrigerated for up to 1 week.)

Adapted from Cook’s Illustrated

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?

Ingredients

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Ingredients

SPECIAL TOOLS

LEMON SUGAR TOPPING

MUFFINS

Instructions

LEMON SUGAR TOPPING

Notes

Nutrition Information:

Did you make this recipe?

You May Also Like:

German Chocolate Cake Ingredients

How To Make Coconut Pecan Filling

How To Make Chocolate Buttercream

German Chocolate Cake Assembly

Cake Decorating Tools

German Chocolate Cake Baking Schedule

Cake Storage

Let's Connect

You May Also Like

Ingredients

SPECIAL TOOLS

COCONUT-PECAN FILLING

CAKE

FROSTING

Instructions

FILLING

CAKE

FROSTING

ASSEMBLY

Notes

Nutrition Information:

Did you make this recipe?

Ingredients

VINAIGRETTE

GARLIC CROUTONS

EGGS

SALAD

Instructions

VINAIGRETTE

GARLIC CROUTONS

EGGS

SALAD

Nutrition Information:

Did you make this recipe?

Ingredients

RELISH

FISH

Instructions

FISH

Nutrition Information:

Did you make this recipe?

What Makes These Brownies So Chewy And Flavorful?

Chewy Brownie Baking Tips

Baking Tools

Brownie Storage

Let's Connect

Suggested Recipes

Ingredients

TOOLS

BROWNIES

Instructions

Notes

Did you make this recipe?

Ingredients

Instructions

Nutrition Information:

Did you make this recipe?