Handle the Heat

Chicken Chilaquiles

noreply@blogger.com (Tessa) — Wed, 23 May 2012 11:00:00 +0000

I am SO excited to share this recipe with you guys today!! It comes from Martha Stewart Living's Great Food Fast and guess what? It really is great and fast. I seriously cannot stop eating this stuff. This is one of those recipes that just makes me happy. It's quick, easy, cheap, full of flavor, and the leftovers taste fantastic.

What qualities do you look for in a recipe? What are your favorite easy, weeknight recipes?

Recipe Rundown
Taste: Sweet, spicy, smoky, tangy, and fresh.
Texture: Meaty, saucy, creamy, and crunchy.
Ease: Super duper easy. Just make sure you don't rub your eyes after chopping the chipotle!
Appearance: This dish looks like something you'd get at a Mexican restaurant.
Pros: Easy, cheap, flavorful. The perfect weeknight meal.
Cons: None really. If you find (or make) tortilla chips that have better fiber and less sodium, all the better!
Would I make this again? Absolutely.

Chicken Chilaquiles
Serves 4
From Great Food Fast

1 tablespoon olive oil
3 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes
1 to 2 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce
Kosher salt
1 cooked rotisserie chicken, skinned and shredded (about 4 cups)
1/2 cup lightly packed cilantro leaves, chopped, plus more for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup sour cream
1/4 cup queso fresco (or feta cheese)

Combine the oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until garlic is fragrant and sizzling, 1 to 2 minutes.

Add the tomatoes, chipotle, adobo sauce, and 1/2 cup water. Season with salt and bring to a boil. Reduce to a rapid simmer and cook until mixture is slightly thickened, about 6 to 8 minutes.

Add the shredded chicken to the pot and cook for 1 minute, or until warmed through and coated. Remove from heat and stir in cilantro.

Divide tortilla chips between 4 shallow bowls and top with chicken in sauce. Garnish with cilantro, sour cream, and queso fresco. Serve. Chicken in sauce can be stored in an airtight container in refrigerator for up to 2 days.

Mexican Brownies with Brown Sugar Glaze

noreply@blogger.com (Tessa) — Mon, 21 May 2012 11:00:00 +0000

Here is another recipe that reminds me of why I love brownies so much. They are a chocoholic's go-to dessert because they are easy, portable, and don't require much planning (unlike a layer cake). This recipe puts a more exotic and gourmet spin on your typical brownie. A healthy tablespoon of cinnamon enhances the chocolate flavor and makes these brownies smell better than any candle while baking in the oven. The brown sugar glaze on top just takes these brownies to a new level.

Recipe Rundown
Taste: The brownies are sweet but have a beautiful warmth thanks to the big dose of cinnamon and brown sugar. Not to mention they smell FANTASTIC while baking.
Texture: Soft, chewy, rich. These brownies are good both chilled and at room temperature.
Ease: There's nothing very difficult about these spruced-up gourmet brownies. They can be made a day ahead of time.
Appearance: The glaze is intriguing but honestly the smell of these brownies is probably the best part.
Pros: Amazing twist on a classic American dessert.
Cons: Lots of sugar (and I cut the sugar down from the original recipe).
Would I make this again? Yes.

Mexican Brownies with Brown Sugar Glaze
Adapted from the Bon Appetit Cookbook
Makes 16 squares
For the brownies:

4 ounces unsweetened chocolate, finely chopped
1 stick (4 ounces) unsalted butter
1 cup packed light brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup milk chocolate chips (about 6 ounces)

For the brown sugar glaze:

1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 tablespoon unsalted butter
1/4 teaspoon vanilla extract

For the brownies:
Preheat oven to 325°F. Line an 8-inch square baking pan with foil, extending foil over the sides. Spray foil with nonstick cooking spray.

Heat the chocolate and butter in a large microwave-safe bowl on high for for 45 seconds, then stir and heat for 20 seconds more. Stir again, and, if necessary, repeat in 15-second increments until mixture is completely smooth but not overheated. Cool for 5 minutes.

Add brown sugar, cinnamon, and salt to chocolate mixture and stir with a rubber spatula to combine. Stir in eggs, one at a time, then add vanilla. Add flour and stir until incorporated. Fold in chocolate chips.

Pour batter into prepared baking pan and smooth the surface. Bake until a toothpick or cake tester inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies completely in pan on a wire rack.

For the brown sugar glaze:
Whisk sugar, cream, butter, and vanilla in a small saucepan set over low heat until mixture is smooth and begins to boil. Remove from heat and let cool for 10 minutes. Whisk mixture again until thick and smooth. Pour over brownies, spreading into a thin even layer. Let brownies stand at room temperature until glaze sets, about 1 hour. Brownies can be stored covered in the refrigerator for 1 day.

To serve, use the foil to remove brownie from pan. Cut into 16 squares and serve cold or at room temperature.

Steak Sandwiches

noreply@blogger.com (Tessa) — Fri, 18 May 2012 11:00:00 +0000

These sandwiches are inspired by Philly Cheesesteaks. I would never dare to call these sandwiches that because people get very upset if they feel something isn't traditional. I've never had a cheesesteak in Philly so I don't have any basis for comparison when I do eat a cheesesteak. However, I do know when something is delicious!

If you're like me, you don't have access to super thinly sliced steak like they use at sandwich shops. I don't remember the last time I saw a meat counter that actually employed a skilled butcher outside of Whole Foods. Whenever a recipe recommends that you have your butcher slice, grind, or dress your meat I get a little sad because where I live butchers don't really exist, and if they do they are really far away and/or too expensive. Same with fish mongers (this one I can't really complain about since I live in a desert). I always get jealous when I see Ina Garten on Barefoot Contessa run errands at beautiful, local, artisan specialty shops. Must be nice.

Until I live in the Hamptons or buy a deli slicer, I have to settle for just *kind-of-thin* meat. That's fine with me, though, because you can still make a mighty good sandwich that way.

Recipe Rundown
Taste: Savory, meaty goodness.
Texture: The bread is toasty, the steak is juicy, the veggies are tender, and the cheese is oh-so-melty.
Ease: Very easy, as sandwiches should be.
Appearance: The sight of melting cheese is nearly impossible to resist.
Pros: Easy and much more exciting than your typical turkey or PB&J sandwich.
Cons: A little bit indulgent.
Would I make this again? Yes.

Steak Sandwiches
Serves 4
From AllRecipes.com

1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, sliced
Salt and freshly ground black pepper to taste
2 green bell peppers, cut into 1/4-inch strips
2 yellow onions, sliced
4 hoagie rolls, split lengthwise and lightly toasted
4 slices provolone cheese
1 teaspoon dried oregano

In a small bowl combine the mayonnaise and garlic. Cover and refrigerate until ready to use. Preheat oven to 450°F.

Heat oil in a large skillet over medium heat. Generously sprinkle beef with salt and pepper and saute until lightly browned. Stir in green pepper and onion and season with more salt and pepper. Saute until vegetables are tender then remove from heat.

Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with provolone and sprinkle with oregano. Place sandwiches on a rimmed baking sheet and heat in oven until cheese is melted.

Mint-Filled Brownie Cupcakes

noreply@blogger.com (Tessa) — Mon, 14 May 2012 11:00:00 +0000

The past week has been a giant blur of recipe testing for the cookbook. So much so that I almost forgot to make a recipe for today's post. Oops! Luckily I remembered last minute and am supplied with enough sugar and butter to last a lifetime. Yesterday I scrambled to find a quick dessert recipe that wouldn't make a huge mess out of my already disaster-zone kitchen. Thankfully these brownie cupcakes came out beautifully and ended up being a really cute and fun twist on the classic dessert.

Side note, off to the side of the photo, Chewie the puppy thought a nice clean spot of carpet would be a good place to pee while I was busy snapping photos. UGH.

Recipe Rundown
Taste: Chocolate and mint are a match made in heaven.
Texture: Thick, chewy, and fudge-y. The peppermint patty in the middle just takes these brownie cupcakes to a whole new level.
Ease: Super easy!
Appearance: The bright white minty surprise on the inside is such a cool (literally) treat.
Pros: Easy, fun twist on brownies.
Cons: None.
Would I make this again? Yes.

Mint-Filled Brownie Cupcakes
Makes 12
From Cupcakes

8 ounces semisweet chocolate, chopped
1 stick (8 tablespoons) unsalted butter
1 cup granulated sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder, sifted
12 small (1 1/2-inch) York peppermint patties

Preheat oven to 350°F. Line a standard muffin tin with paper liners.

Place chocolate and butter in a large microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth. Let cool slightly.

Whisk in sugar and salt until smooth. Whisk in eggs. Gently whisk in flour and cocoa until just smooth.

Spoon 1 tablespoon of batter into each lined cup. Press 1 peppermint patty on top of batter. Top with 2 more tablespoons of batter, covering peppermint patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into the centers comes out with only a few moist crumbs attached, about 25 to 30 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes.

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

Pizza Hummus

noreply@blogger.com (Tessa) — Fri, 11 May 2012 11:00:00 +0000

The other day I was watching a TV show that made fun of the fact that Kim Kardashian and Lindsay Lohan attended the White House Correspondents' Dinner. It got me thinking. So many of the female celebrities I grew up with have completely lost it. Britney Spears, Lindsay Lohan, and now even Amanda Bines. All train wrecks. I suppose you could say at least those ladies have some sort of talent besides consistently screwing up. But then there's Paris Hilton and the Kardashians and other women who are rich and famous for being rich and famous. Perhaps the worst, though, are the reality stars on 16 and Pregnant who are paid for their bad behavior and get to be on magazine covers.

It's kind of depressing. And scary. What is this teaching the girls who are growing up with all this? There are so many women out there doing great things but those stories are never on magazine covers, front pages of websites, or on the news. We should demand quality news reporting and entertainment. People like Spencer Pratt and Heidi Montag should never have been given the 15 minutes of desperate fame they had.

Okay, sorry. Rant over! On to pizza hummus. Because you can dip anything into this hummus and it will pretty much taste like pizza. What's better than that?!

Recipe Rundown
Taste: Strangely enough, just like pizza!
Texture: Thick and smooth and fulfilling.
Ease: Very easy. Takes about 10 minutes to make.
Appearance: Let's face it, hummus isn't the most beautiful thing in the world. At least this hummus has personality?
Pros: Quick, easy, much more healthy than pizza! Dipping vegetables into this hummus is a sure way to get kids (or even yourself) to eat your veggies.
Cons: None.
Would I make this again? Yes.

Pizza Hummus
Makes about 4 cups
From Food Network Magazine October 2011

1 tablespoon extra virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
2 garlic cloves, peeled
3 cups canned garbanzo beans (chickpeas), drained and rinsed, 1/2 cup liquid reserved
1/4 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt

Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano, and basil and cook until slightly toasted, about 2 minutes. Transfer mixture to a blender or food processor. Add the garlic, garbanzo beans, garbanzo bean liquid, tahini, lemon juice, and salt. Puree until smooth and creamy. Store in an airtight container in the refrigerator for up to a week.

Ground Beef Tacos

noreply@blogger.com (Tessa) — Wed, 09 May 2012 11:00:00 +0000

I know, I know. Another taco recipe. Sorry! I just love them. I remember as a kid thinking tacos were the perfect meal. In one neat package you got your protein, starch, dairy, and veggies (although adding a side salad would be a wise choice). Ground beef tacos are definitely nothing gourmet or fancy but if you're like me you grew up eating them often. I had many friends who's families had Taco Night.

These ground beef tacos are the perfect mash up of textures in my book. The hard taco shells are crispy while the filling is meaty and slightly liquidy. You probably have most of the ingredients on hand to make these. Not to mention they're pretty budget friendly.

There was a recent episode of The Office where Nellie, the new British office manager, encounters a taco for the first time and she has no clue how to go about eating it. I never even thought about what someone might think of a taco if he or she had never seen one!

Recipe Rundown
Taste: Much better than tacos made with those packaged spice mixes. The sweetness of the onion and tomato balances out the slight spiciness of the jalapeno and spices.
Texture: Like I mentioned before, the texture of these tacos is my favorite part! Crispy yet meat and saucy.
Ease: Very simple and easy. Takes less than 30 minutes.
Appearance: I suppose if you've never eaten a taco before these look pretty bizarre to you!
Pros: Quick, easy, home-style meal. The leftovers taste good, too.
Cons: None.
Would I make this again? Yes.

Ground Beef Tacos
Serves 4
From Mel's Kitchen Cafe

2 tablespoons canola oil
1 large onion, chopped
1 pound ground beef (or ground turkey or chicken)
1 garlic clove, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (8-ounce) can tomato sauce
1 jalapeno, seeded and finely minced
Taco shells
Taco garnishes (sour cream, shredded cheese, shredded lettuce, tomato, bell pepper, cilantro, etc.)

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until onion is softened and translucent, about 4 to 5 minutes. Add the beef and cook, breaking the meat up into smaller pieces, until cooked through, about 5 minutes. Drain the fat from the pan.

Stir in the garlic, chili powder, cumin, coriander, salt, and pepper. Cook for about 30 seconds before adding tomato sauce and jalepeno. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Serve meat in taco shells with desired toppings.

Carmelitas

noreply@blogger.com (Tessa) — Mon, 07 May 2012 11:00:00 +0000

I saved this recipe to my favorites a long time ago but never made them. I think it was because it calls for store-bought caramels and I've always been skeptical of those. However, the other day I saw them at the store and found myself placing a bag in my cart with this recipe in mind. When I got home I couldn't help but open the bag and taste a caramel for myself. I was expecting something sickly sweet and artificial but they were actually addicting and good.

I am SO thrilled I made these caramel-chocolate-oatmeal bars. The combination of tastes and textures is to die for. The hardest part about making these carmelitas is that they take a long time to cool and are best eaten at room temperature. THE TEMPTATION.

Recipe Rundown
Taste: Heavenly. Sweet with warm caramel and brown sugar and rich chocolate. Slightly nutty with the oats.
Texture: BEST PART. The chocolate and caramel are ooey and gooey and the crust and topping holds it all together for a mouthwatering bite.
Ease: Super easy. Just don't leave the melting caramel unattended for too long.
Appearance: The luscious caramel and chocolate filling is literally oozing out the sides of these bars.
Pros: This is a glorious dessert.
Cons: Indulgent and just slightly slightly too sweet for me. Next time I think I'll reduce the brown sugar a bit.
Would I make this again? Yes.

Carmelitas
Makes about 16 squares
From Lulu the Baker

1 1/3 cups caramel bits or 32 caramel squares
1/2 cup heavy cream
1 1/2 sticks (12 tablespoons) unsalted butter, melted
3/4 cup packed light brown sugar
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces (about 1 cup) semisweet chocolate chips

Preheat oven to 350°F. Line an 8x8-inch baking dish wish parchment paper or tin foil, leaving an overhang. Spray paper or foil with nonstick cooking spray.

In a small saucepan set over low heat cook the caramels with the heavy cream until completely smooth, stirring often.

In a large bowl combine butter, brown sugar, flour, oats, baking soda, and salt. Press half of the oatmeal mixture into the bottom of the prepared baking dish. Bake for 10 minutes.

Remove dish from oven and sprinkle chocolate chips evenly over oatmeal crust. Pour caramel evenly over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake for an additional 15 to 20 minutes, or until the edges are lightly browned.

Let carmelitas cool completely in pan on a wire rack (this may take over an hour). Cut into 16 squares and serve at room temperature.

Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream

noreply@blogger.com (Tessa) — Fri, 04 May 2012 11:00:00 +0000

I have been slightly addicted to fashion blogs and shopping lately. If you've got any recommendations for blogs, I'd love to hear them! I pretty much enjoy anything that would be in a women's magazine. Food and recipes (obviously), fashion, beauty, fitness, interior design, and my guilty pleasure, celeb gossip. I think my dream job would be to work for a magazine that produces high-quality women's content. It seems like so many of the magazines that are out there just recycle the same material. Not to mention the products and clothes featured never seem unbiased to the advertisers. That's why I think blogs of all topics have become so popular. The material has to be fresh because there's such tremendous volume and frequency. However, the smell of a new glossy magazine will always be a delight!

This recipe is perfect for Cinco de Mayo! It's easy, fresh, and festive.

Recipe Rundown
Taste: The chile powder isn't eye-watering, face-sweating spicy but it does give the chicken a little heat. The avocado cream and cilantro slaw are completely refreshing.
Texture: The chicken is slightly caramelized on the outside and juicy and tender inside. The avocado cream is luscious while the slaw is crisp.
Ease: Very easy but there are 3 parts, each of which takes about 10 minutes so it's still weeknight-friendly.
Appearance: I just love the colors of these tacos!
Pros: Easy, fresh, and a slight change of pace.
Cons: None, really. I even saved some leftover chicken to make quesadillas with the next day.
Would I make this again? Yes.

Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream
Serves 4
Slightly adapted from Cooking Light May 2011
For the slaw:

2 cups packed shredded red cabbage or slaw mix
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon canola oil
1/4 teaspoon salt

For the avocado cream:

1/8 teaspoon lime zest
1 tablespoon fresh lime juice
1/4 cup low-fat sour cream
2 tablespoons low-fat milk
1/2 ripe peeled avocado, diced

For the chicken tacos:

2 teaspoons canola oil
1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
8 (6-inch) corn or whole-grain tortillas

For the slaw:
In a medium bowl combine the cabbage, onions, cilantro, lime juice, canola oil, and salt, tossing to coat. Set aside.

For the avocado cream:
Combine lime zest, lime juice, sour cream, milk, and avocado in the bowl of a blender or food processor. Process until smooth and cream. Press plastic wrap against the surface of mixture and set aside until ready to use.

For the chicken tacos:
Heat oil in a large skillet over medium-high heat. Combine chile powder, cumin, garlic powder, and salt in a small bowl. Sprinkle evenly all over chicken strips. Add chicken to hot pan and cook, about 3 to 4 minutes per side, or until chicken is nicely browned and registers 165°F.

Meanwhile, heat tortillas according to package directions. Divide chicken evenly among tortillas. Top each tortilla with about 1 tablespoon of avocado cream and a 1/4 cup of cilantro slaw.

Cookies & Cream Cookies

noreply@blogger.com (Tessa) — Wed, 02 May 2012 11:00:00 +0000

No, the recipe title isn't a redundant typo. These cookies actually have crushed Oreos inside!

While putting away new groceries the other day I discovered I had a half-empty package of Oreo cookies leftover from a recipe I was testing for my cookbook. If I didn't use them soon, they'd go stale. I couldn't have that happen! So my dilemma was finding a quick and easy way to use them. You know you have a good job when that is one of your daily dilemmas.

I recalled seeing a cookie recipe that used Oreos on quite a few food blogs over the years. I can practically make cookies in my sleep so a check mark to the quick and easy. I wasn't sure if the idea of "cookies & cream" would translate into an actual cookie but I'm very happy to say my doubts were needless. These cookies are AWESOME.

Recipe Rundown
Taste: Like you combined a chocolate chip cookie and an Oreo cookie! Mmhmmmm.
Texture: The cookie itself is slightly crisp around the edges, soft yet chewy in the middle, and all-around buttery. The bits of Oreo pieces are just heavenly.
Ease: Super easy. The hardest part is not sneaking a few Oreos when you're breaking them up!
Appearance: Who could resist one of these gorgeous cookies?
Pros: Easy, fun twist on chocolate chip cookies.
Cons: Definitely indulgent.
Would I make this again? Absolutely. These cookies would be the perfect thing to bring to many occasions.

Cookies & Cream Cookies
Makes about 18 cookies
Slightly adapted from Picky Palate

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons, 4 ounces) unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
12 Oreo sandwich cookies, broken into small pieces

Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

In a small bowl whisk together the flour, baking soda, and salt.

In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light in color and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. On low speed gradually add flour mixture, beating until combined. With a rubber spatula fold in the Oreo pieces.

Drop 1 1/2-tablespoons of dough onto prepared baking sheets. Bake cookies for 8 to 10 minutes, or until the edges just begin to brown. Place baking sheets on wire racks and let cool for 5 minutes before removing cookies to racks to cool completely. Store at room temperature in an airtight container for up to 3 days.

Spring Minestrone with Chicken Meatballs

noreply@blogger.com (Tessa) — Mon, 30 Apr 2012 11:00:00 +0000

There's a reason an entire series of inspirational books was titled "Chicken Soup for the Soul." Chicken soup is as warm and comforting as food gets. This recipe is no exception. It has pasta so it's reminiscent of the chicken noodle soup you ate as a kid on a cold day or when you were home sick from school. It's also got flavorful chicken meatballs, a component that makes any meal crave-worthy. The leek, basil, and Parmesan give it a modern twist. Just writing about this recipe is making me wish I had a bowl of it steaming away right next to me.

Recipe Rundown
Taste: The meatballs are definitely the shinning star of the dish. They are bursting with a surprising amount of flavor, especially for being chicken!
Texture: The meatballs are tender and moist without being soggy. The vegetables add a little chunkiness and the pasta adds a nice firm bite.
Ease: I think forming the meatballs was the most time-consuming and hands-on part. Luckily they can be formed a day ahead of time.
Appearance: Pretty rustic and homely but comforting none the less.
Pros: Easy enough to be a weeknight soup. Full of wonderful flavor.
Cons: None!
Would I make this again? Definitely.

Spring Minestrone with Chicken Meatballs
Adapted from Bon Appetit April 2012
Serves 4-6

1 pound ground chicken
1/2 cup plain dry breadcrumbs
6 tablespoons finely grated Parmesan cheese, divided
2 garlic cloves, minced
2 tablespoons chopped fresh chives
1 large egg
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 leek, white and light green parts only, sliced into 1/4-inch rounds
7 cups low-sodium chicken broth
3/4 cup ditalini or other small pasta
1 cup carrot 1/2-inch rounds (peeled)
1 cup packed baby spinach
Chopped fresh basil

In a medium bowl, combine ground chicken, breadcrumbs, 3 tablespoons of the Parmesan, garlic, chives, egg, salt, and pepper. Form into 1-inch meatballs. Meatballs can be covered and stored in the fridge for up to 1 day before cooking.

Heat olive oil in a large Dutch-oven or heavy-bottomed pot over medium heat. Cook meatballs until golden all over, about 6 minutes. Transfer to a paper towel-lined plate.

Add leek to pot and cook, stirring often, for about 3 minutes or until it begins to soften. Add broth and bring to a boil. Stir in pasta and carrots and simmer for 4 minutes. Add meatballs and simmer until the pasta is al dente, the carrots are tender, and the meatballs are cooked through, about 8 minutes. Add spinach and remaining 3 tablespoons of Parmesan and stir until the spinach is wilted and Parmesan is melted. Season to taste with salt and pepper.

Ladle into soup bowls and garnish with chopped Basil.

Allspice Streusel Muffins

noreply@blogger.com (Tessa) — Fri, 27 Apr 2012 11:00:00 +0000

I remember making streusel muffins for the first time at a friend's house as a kid. Although it was from a box mix I fell in love instantly with that sweet, buttery, crumbly topping. Is there anything better? When I saw this recipe for allspice muffins in Baking with Dorie, I was intrigued. Allspice is rarely the shining spice in the spotlight. It's usually cinnamon. I don't know why allspice is always ignored but this recipe proves it shouldn't be. In fact, this recipe makes me thankful for spices in general. Can you imagine how boring the world of cooking would be if no one had discovered all these plants can be used to flavor what we eat?

Recipe Rundown
Taste: The scent of these muffins is spectacular. Giving allspice the attention is something not a lot of recipes do so it's a nice change of pace. Allspice is still warm and pairs with sugar just like cinnamon and nutmeg. These muffins are only slightly sweet.
Texture: The muffin is soft but the streusel is definitely the best part! Crumbly and buttery.
Ease: Very easy.
Appearance: How could you resist one?
Pros: Easy and heart-warming. Perfect for breakfast, a brunch, a snack, or a dessert.
Cons: Well, there's the fact that these muffins have lots of butter, sugar, and white flour.
Would I make this again? Yes, next time I might add some sour cream to the muffin batter.

Allspice Streusel Muffins
Makes 12 muffins
From Baking with Dorie
For the streusel:

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon ground allspice

5 tablespoons cold unsalted butter, cut into small pieces

For the muffins:

2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 tablespoon baking powder

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 stick (8 tablespoons) unsalted butter, melted and cooled

2 large eggs

3/4 cup whole milk

1/4 cup vanilla extract

Preheat oven to 375°F. Spray a standard muffin pan with nonstick cooking spray or line with paper liners.

For the streusel:
Using your hands, blend together the flour, brown sugar, and allspice in a small bowl. Add butter, a few pieces at a time, mixing with your hands to coat the butter in the dry ingredients. Once all the butter is added the mixture should be lumpy. Place in the refrigerator while preparing the muffins (can be covered and refrigerated for up to 3 days).

For the muffins:
Whisk together the flour, granulated sugar, brown sugar, baking powder, allspice, and salt in a large bowl, making sure there are no clumps. In a large glass measuring cup or small bowl whisk the butter, eggs, milk, and vanilla. Add mixture into dry ingredients and gently stir with a rubber spatula until mixture is combined but still lumpy.

Divide batter evenly among cups in prepared muffin pan. Sprinkle streusel over each muffin, gently pressing into the batter. Bake for about 20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Allow muffins to cool in pan on a wire rack for 5 minutes before removing muffins to rack to cool completely.

Weeknight Meals

noreply@blogger.com (Tessa) — Fri, 27 Apr 2012 02:08:00 +0000

Most of the recipes below take 45 minutes or less of active prep work and cooking time (for example, marinading overnight wouldn't count as active cooking time). They either use simple ingredients, simple methods, inexpensive foods, can be prepared fast, or some combination of the qualities you look for in a good weeknight recipe. I hope it helps you plan your family's meals!

Chicken & Turkey

Ancho Chicken Tacos with Cilantro Slaw & Avocado Cream

Maple Dijon Chicken Thighs

Five-Spice Grilled Chicken Thighs with Blackberry Glaze

Sesame Chicken

Chicken Cordon Bleu

Braised Chicken with Mushrooms and Oven-Baked Polenta

Turkey Lettuce Cups

Chicken Fajitas

Grilled Hawaiian Turkey Sliders

Turkey Burgers

Chicken with Creamy Dijon Sauce

Spiced Chicken with Couscous Salad

Grilled Lemon Chicken Caesar Salad

Rosemary Mustard Grilled Chicken

Chicken Scallopine

Bacon & Goat Cheese Stuffed Chicken

Chicken with Prosciutto and Sage

Spicy Honey-Brushed Chicken Thighs

Chicken Milanese with Spring Greens & Orzo

Mexican Pulled Chicken

Balsamic Chicken with Baby Spinach & Couscous

Beef

Ground Beef Tacos

Taco Pie

Carne Asada Tacos

Grilled Flank Steak with Spicy Parsley Sauce

Slow-Cooker Shredded Mexican Beef

Meatballs (these can be made ahead and frozen!)

Beef & Broccoli

Mongolian Beef

Chili-Rubbed Steak Tacos with Cucumber-Avocado Salsa

Pork

Rosemary-Balsamic Pork Tenderloins

Spicy Peanut Noodles with Pork & Shredded Vegetables

Sweet & Sour Pork

Seafood

Shrimp & Sausage Cioppino

Kung Pao Shrimp

Soy-Ginger Salmon

Fish Tacos with Chipotle Cream Sauce

Grilled Shrimp & Sausage Skewers (can be assembled ahead of time)

Chipotle Lime Shrimp

Fish Tacos with Mango Salsa Verde

Pasta

Cajun Mac & Cheese

Shrimp-Stuffed Shells

Creamy Chicken Pasta with Mushrooms & Spinach

Chicken in Lemon Cream with Penne

Rigatoni with Sausage, Artichoke and Asparagus

Tortellini with Sausage, Fennel, and Mushrooms

Penne with Spicy Sausage Tomato Sauce (sauce can be made ahead of time)

Chicken Fettuccine with Pesto Cream Sauce

Cheesy Pasta Bake

Healthy Chicken-Zucchini Alfredo

Garlic-Basil Shrimp Orzo

Maple-Dijon Chicken

noreply@blogger.com (Tessa) — Wed, 25 Apr 2012 11:00:00 +0000

This recipe has been floating around the Pinterest sphere for a few weeks now (side note: when do you think spell-check will include the word Pinterest?). It sounded like the perfect weeknight staple. Just a few ingredients, nothing that needs to be planned ahead of time, and nothing too expensive (especially if you buy your maple syrup at Costco). I was a little nervous the mustard flavor would be overwhelming. I hate regular yellow mustard. I'm not a big fan of things that are sour or bitter.

A few random foods I really dislike:
-beans (I hate the mushy texture)
-pickles (UGH)
-raw onion (I can handle it in small quantities but I always pick raw onions out of salads or sandwiches)
-bitter greens like collard
-ketchup (this one has gotten me some weird looks, especially when I was a kid. I eat my fries plain. I will even eat a hotdog plain)
What foods do you hate?

I usually go for Dijon mustard when making myself a sandwich and even then I slather a VERY thin layer on my bread just for a little tangy bite. The maple in this recipe balances out the Dijon which is why I think it works. If you don't have maple syrup on hand you can substitute honey!

Recipe Rundown
Taste: The Dijon flavor definitely mellows a bit in the oven and is complimented by the sweetness of the maple but if you really hate mustard you won't like this chicken (that's not much of a surprise though). I love the piney, earthiness of fresh rosemary on practically anything.
Texture: The chicken is moist and juicy and the sauce is slightly thick and rich.
Ease: Really simple and easy.
Appearance: Not the prettiest dish in the world.
Pros: Simple and tasty.
Cons: None.
Would I make this again? Yes. My boyfriend loves Dijon so this will be a perfect go-to weeknight meal.

Maple-Dijon Chicken
Serves 3-4
From The I Love Trader Joe's Cookbook via Witty in the City

1 1/2 pounds boneless skinless chicken thighs

Salt and freshly ground black pepper to taste

1/3 cup Dijon-style mustard

1/4 cup pure maple syrup

1 tablespoon rice vinegar

2 teaspoons chopped fresh rosemary leaves

Preheat oven to 450°F. Place chicken in a large rimmed baking dish in one even layer. Sprinkle both sides of chicken with salt and pepper.

In a liquid measuring cup or small bowl whisk together the mustard, maple syrup, and vinegar. Pour mixture of chicken. Turn chicken to coat evenly.

Bake for 40 minutes, or until meat is slightly browned and registers an internal temperature of 165°F. Baste chicken with juices halfway through cooking time. Sprinkle cooked chicken with rosemary and allow to rest for 5 minutes before serving.

Chocolate Truffle Pie

noreply@blogger.com (Tessa) — Mon, 23 Apr 2012 11:00:00 +0000

You know you've been doing a lot of recipe testing when you read the sign for the exit on the freeway as being a "1/4 cup" away instead of a "1/4 mile" away. When you realize you don't have to look up measurement conversions because you have so many memorized. When you have about a dozen sharpies and pens for note-taking all over your kitchen. And when you run your dishwasher at full capacity multiple times a day.

I will always have a special love for chocolate recipes. They will always be my favorite. It's probably because I crave chocolate 24/7. This recipe for chocolate truffle pie may be my new favorite pie recipe. It's so indulgent and luxurious and has an intense chocolate flavor that makes me smile and close my eyes with every bite.

Recipe Rundown
Taste: This pie tastes like a heavenly chocolate dream. I love how the graham cracker crust contrasts the intense chocolate flavor.
Texture: So much textural goodness. The crust is crunchy and buttery, the truffle filling is rich and fudge-like, the whipped chocolate filling is like a chocolate cloud, and the whipped cream on top just takes the whole pie to another level.
Ease: This pie is a bit laborious and needs to chill overnight but that just means you can make it ahead of time!
Appearance: The contrast of colors and the height of this pie make it beautiful and impressive.
Pros: Deeeeeelicious.
Cons: Labor-intensive.
Would I make this again? Absolutely. This may be my new favorite pie!

Chocolate Truffle Pie
Serves 8-10
From The Deen Brothers
For the crust:

20 graham crackers
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the truffle filling:

2/3 cup heavy cream
6 ounces bittersweet chocolate, chopped

For the whipped chocolate filling:

6 ounces bittersweet chocolate, chopped
1 1/2 cups heavy cream, divided
1/2 teaspoon vanilla extract

For the whipped cream topping:

1 cup heavy cream
1/4 cup confectioners' sugar

Garnish:

Shaved chocolate (if desired)

For the crust:
Preheat oven to 375°F.

In the bowl of a food processor, pulse graham crackers and sugar until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch pie dish. Bake for 7 minutes. Place pie dish on a cooling rack and let cool completely.

For the truffle filling:
In a small saucepan set over medium heat bring the cream just to a simmer. Place chocolate in a medium bowl and pour hot cream over chocolate. Let stand for 1 minute then whisk until smooth. Spread filling over the bottom of cooled crust. Freeze for 20 minutes, or until firm.

For the whipped chocolate filling:
Place chocolate, 1/2 cup of the cream, and vanilla in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each burst, until chocolate is melted and mixture is smooth. Do not overheat. Let cool to room temperature.

In the bowl of an electric mixer beat the remaining 1 cup cream on medium speed until thick. Add chocolate mixture and beat until soft peaks form. Spread the whipped chocolate mixture over truffle filing in crust. Refrigerate overnight.

For the whipped cream topping:
Before serving, beat cream on medium speed until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form. Spread whipped cream over top of pie. Garnish with chocolate shavings and serve.

Weekly Recap #6

noreply@blogger.com (Tessa) — Sat, 21 Apr 2012 20:45:00 +0000

This week I started getting notices from people that haven't been able to pin some of my posts on Pinterest. I think I fixed the problem (Flickr changed their settings and didn't alert anyone and it seems there are still some bugs to work out), but if anyone notices an issue with pinning I'd really appreciate a heads up!

I used some of this chocolate when I made the Ultimate Chocolate Cupcakes from Wednesday's post. Stay tuned for Monday's post which also uses lots of chocolate!

This dark picture (sorry) was taken first thing in the morning while I was eating my favorite breakfast of whole-wheat waffles topped with peanut butter and fruit. Chewie the puppy was jealous.

More chocolate!! I've been testing chocolate recipes for both the blog and the cookbook this past week. I love what I do.

On Handle the Heat this week:

Mediterranean Salad with Quinoa

Ultimate Chocolate Cupcakes and a GIVEAWAY (be sure to enter!)

Jalapeno Popper Breadsticks

Anything EXCITING happen during your week? I'd like to live vicariously through someone! Also, I'd enjoy some book recommendations as the school semester is starting to wind down and I hope to finally have time for some non-required reading.

Jalapeno Popper Breadsticks

noreply@blogger.com (Tessa) — Fri, 20 Apr 2012 11:00:00 +0000

Right now there's a puppy barking at me, a fly buzzing around my face, and a neighbor blasting the same song on repeat. The temperature is also nearing the three digit mark, which feels like death. But it's all okay because I can go to my happy place by thinking about these gooey and cheesy breadsticks. They're a fun finger food to serve as an appetizer, snack, or side.

Enjoy your weekends! Don't forget to enter my Favorite Things Giveaway!

Recipe Rundown
Taste: Like a mix between a jalapeno popper and pizza. Doesn't get much better than that! The jalapeno flavor isn't necessarily spicy after deseeding and baking. If you want more spice, use more jalapenos or leave some seeds in.
Texture: The breadsticks brown on the bottom for a nice crust while the cheese on top becomes gooey yet crunchy all at the same time. The filling inside is thick and creamy.
Ease: Nothing overly difficult here, assembly does take some patience. Make sure to really seal your pizza dough after filling with the cream cheese mixture so it doesn't spurt out during baking.
Appearance: The filling is studded with green jalapeno pieces and is a wonderful surprise when you take a first bite.
Pros: Fun way to change up a classic appetizer. They actually taste pretty darn good reheated in the oven too (store in an airtight container in the fridge).
Cons: Quite hands-on.
Would I make this again? Yes.

Jalapeno Popper Breadsticks
Makes about 16 breadsticks

1 ball pizza dough
2 (8-ounce) packages cream cheese, at room temperature
2 medium jalapeno peppers, seeded and minced
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup shredded cheddar cheese

Preheat oven to 425°F. Line large baking sheets with parchment paper or silicone baking mats. In a small bowl combine the cream cheese, jalapeno, salt, and pepper.

Dust a large work surface with flour and divide the dough ball in half. Working with one half, roll the dough with a rolling pin into a 1/4"-thick rectangle about 16" wide and 8" tall. If dough is not stretching out, let rest for 5 to 10 minutes before rolling again. Cut the dough lengthwise into 2" wide strips.

Place cream cheese mixture in a large zip-top bag and cut a small hole in one corner. Slowly and steadily squeeze cream cheese mixture in a narrow line down the center of each dough strip. Fold dough over and press tightly to seal. Place on prepared baking sheet. Repeat process with remaining dough ball.

Brush breadsticks with olive oil. Sprinkle with the cheddar cheese. Bake for 10-12 minutes, or until breadsticks are puffed and cheese is melted and golden brown. Serve warm.

Ultimate Chocolate Cupcakes AND Favorite Things Giveaway

noreply@blogger.com (Tessa) — Wed, 18 Apr 2012 11:00:00 +0000

This week celebrates Handle the Heat's THIRD birthday! I published my first post back in April of 2009. It somehow seems like a long and a short time ago. So many things have happened since then. I moved out of my parents' house, I decided to take a break from college to attend culinary school, I spoke at a food blogging conference, and I got a cookbook deal. If you had told me three years ago all the wonderful things that would come about from this blog I don't think I would have believed you. I am SO grateful for all of it.

That's why I decided to put together a fun giveaway of all my favorite kitchen items to thank every person who takes the time out of his or her day to read my little blog. THANK YOU!!! You've all inspired me so much.

I thought it was only fitting to post an outrageous chocolate recipe for my blog's birthday since I'm a major chocoholic. Somehow, this is my first chocolate post for the month. That NEVER happens. Just as well, though, because this recipe calls for a whole lot of chocolate. Chocolate cupcake filled with chocolate ganache topped with chocolate buttercream. Can you say chocolate overdose? In the best possible way, of course.

Recipe Rundown
Taste: This is probably the most chocolate-y batch of cupcakes I've ever tasted. SO much intense chocolate flavor it's ridiculous.
Texture: The cake is soft, the filling is thick and fudge-like, and the frosting is light and smooth.
Ease: There are three steps: the ganache filling, the cupcake base, and the swiss meringue buttercream. I think the buttercream is probably the most difficult but it's still doable. If you're curious about swiss meringue buttercream, this is a fantastic in-depth tutorial.
Appearance: The chocolate cupcakes have a deep and intense color reminiscent of Oreos. And of course, piped frosting always looks lovely.
Pros: Perfect cupcakes for a chocoholic like myself.
Cons: A little more challenging than most cupcakes. However, some parts of the recipe can be done ahead of time.
Would I make this again? Yes!

Ultimate Chocolate Cupcakes
Makes 12 cupcakes
From The Cook's Illustrated Cookbook
For the ganache filling:

2 ounces bittersweet chocolate, finely chopped
1/4 cup heavy cream
1 tablespoon confectioners' sugar

For the cupcakes:

3 ounces bittersweet chocolate, finely chopped
1/3 cup (1 ounce) Dutch-process cocoa
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoon vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the frosting:

1/3 cup granulated sugar
2 large egg whites
Pinch salt
12 tablespoons (6 ounces) unsalted butter, cut into 12 pieces and at room temperature
6 ounces bittersweet chocolate, melted and cooled slightly
1/2 teaspoon vanilla extract

For the filling:
Place all ingredients in a medium microwave-safe bowl and microwave until mixture is warmed, about 30 seconds. Whisk until smooth. Place mixture in refrigerator until just chilled, no longer than 30 minutes.

For the cupcakes:
Place chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then transfer to refrigerator to cool completely, about 20 minutes.

Meanwhile, preheat oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

Whisk flour, sugar, salt, and baking soda together in a small bowl.

Whisk oil, eggs, vinegar, and vanilla into cooled chocolate mixture until smooth. Whisk in flour mixture until smooth.

Using a spring-loaded ice cream scoop or a large spoon, divide batter evenly among prepared muffin cups. Place 1 generous teaspoon of ganache on top of each batter-filled cup. Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

For the frosting:
Combine sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes.

Fit stand mixer with whisk attachment and beat egg white mixture on medium speed until slightly cooled and thickened, about 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary. Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cupcakes.

To assemble:
If desired, spoon frosting in a piping bag fitted with a large star tip. Frost about 3 tablespoons of frosting over each cooled cupcake and serve.

~~{Favorite Things Giveaway}~~
Giveaway is now closed - Congratulations to Rachelle

*I'm giving away 10 of my favorite kitchen goodies to 1 lucky winner*

How to enter:

Leave a comment on this post telling me what your favorite kitchen item is

Optional additional entries:
Do any or all of the following additional entries. Be sure to leave a separate comment for each entry. If you do not leave a comment, the entry will not be counted. There are a total of four (4) entries available.

Follow @handleheat on twitter. If you already follow, leave a comment saying you're already a follower
Follow Handle the Heat on Facebook. If you already follow, leave a comment saying you're already a follower
Subscribe to Handle the Heat's RSS Feed. If you already subscribe, leave a comment saying you're already a subscriber

Rules:

Include your name and email address with every comment entry
Giveaway open to U.S. residents only
Giveaway closes at 11:59 PST on Sunday, April 29th. Any entries submitted after that time will be invalid
1 winner will be chosen randomly and will be emailed. Winner has 48 hours to respond with mailing address before a new winner is chosen

Winner will receive:

Brown Sugar Saver

This little gem saves your brown sugar from turning rock-hard. I love the rich taste brown sugar lends to baked goods so this is a must-have.

Garlic Peeler
I usually don't go for gimmicky gadgets but this product is actually super cool. This little silicone tube rolls the paper right off garlic cloves which is great because I hate it when garlic paper gets stuck to my fingers and knife.

Le Creuset Spatula

I use this spatula daily. I have 3. The silicone part detaches from the handle so its super easy to clean.

OXO Horizontal Peeler

Y-shaped peelers are so much easier for me to use than traditional peelers! They take off long strips of skin and are perfect for peeling things like butternut squash.

OXO Cookie Scoop

I use this scoop every time I make cookies (which is a lot, especially with recipe testing for my cookbook). It creates cookies that are just the right size.

Digital Thermometer

This is ESSENTIAL for cooking meat and poultry. In culinary school our uniforms have a special little pocket to store a thermometer. Cooking your food to just the right temperature make your meat juicy and tender and more importantly, safe.

Microplane Grater
This grater is seriously sharp! From lemon zest to ginger to cheese and even nutmeg, I've had mine for years and it seems to never dull.

Silpat

NOTHING sticks to these. So much easier than cutting sheets of parchment paper. I use it when baking both sweet and savory things. It's even great for rolling out dough!

Wusthof Classic 3 1/2" paring knife
These forged knives are durable and SHARP. The paring knife is perfect for cutting small fruits and vegetables or more intricate and delicate knife work.

Wusthof Classic 8" Chef's knife
This knife is a workhorse. I find this size is just right for almost all my prep-work. Cutting onions is almost tearless with a nice, sharp knife.

Total Approximate Value: $260.59
*This is not a sponsored giveaway. All prizes were provided by Tessa of Handle the Heat.
*Product images via Amazon and Sur la Table.

Mediterranean Salad with Quinoa

noreply@blogger.com (Tessa) — Mon, 16 Apr 2012 12:00:00 +0000

When I was asked to participate in this month's Side Car Series over at Kitchen Play, I had no idea who the sponsor was going to be. Imagine my excitement when I discovered the sponsor was the International Olive Council (IOC) with their campaign, Add Some Life. You see, I LOVE olive oil. I use it almost daily. It's delicious.

I'm sure you've also heard it's pretty healthy. So are olives. One of my most favorite cuisines is Mediterranean food. It's so fresh and flavorful. The Mediterranean diet in general and olives and olive oil in particular have many anti-inflammatory properties. For example, increased olive oil consumption has been linked to a decreased risk of developing rheumatoid arthritis, an autoimmune disease characterized by inflammation and pain, particularly in the joints. Have you ever known someone to suffer from RA? It's terrible. Who knew olives and olive oil could help?

So April's Side Car theme is "Build a Better Salad."

Salads can be pretty boring. And when they're just iceberg lettuce slathered in ranch dressing, they don't even qualify as health food anymore. Olive oil salad dressings are much more heart-healthy. Last year I took a nutrition class for culinary school, and I remember learning that some nutrients actually need fat to be absorbed by your body. With all the silly anti-fat verbiage seared into our brains, I'm guessing a lot of people don't realize this. So what have we learned here? Olive oil on your salad is tasty and healthy. Win-win! And olives add a little briny, salty bite that makes you want more. Oh, and in this particular recipe I'm sharing today the quinoa is also a nutritional powerhouse. Your family will love this salad without even realizing how good it is for them.

By the way, be sure to check out Add Some Life on twitter and facebook because don't we all love olive oil and recipes?

*Disclosure: This post was sponsored by Add Some Life as part of the Kitchen Play Sidecar series. All opinions given are my own. Some information about olive oil and olives was provided by the Add Some Life.

Recipe Rundown
Taste: The fruitiness and freshness from the veggies and olive oil is balanced out by the slight sourness and saltiness from the olives, vinegar, and feta and the nuttiness from the quinoa.
Texture: The quinoa has a unique fluffy yet chewy texture that perfectly complements the crunchy, juiciness of the salad.
Ease: Super easy!
Appearance: I just love the bright complimentary colors of this salad.
Pros: Fresh, easy, healthy, tasty.
Cons: None!
Would I make this again? Yes! This is a great lunch or side salad to go with dinner.

Mediterranean Salad with Quinoa
Serves 4-6
For the vinaigrette:

1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon dried Italian seasoning
1/2 teaspoon Dijon-style mustard
Kosher salt and freshly ground black pepper to taste

For the salad:

1/2 cup dry quinoa
Pinch kosher salt
1 large head romaine lettuce, chopped
1 medium red bell pepper, seeded and chopped
2 small ripe tomatoes, chopped
1 medium cucumber, peeled and cut into half moons
1/4 cup pitted black olives, such as Kalamata, halved
4 ounces crumbled feta cheese
2 tablespoons chopped fresh basil

For the vinaigrette:
In a small bowl whisk all ingredients until thoroughly combined and smooth. Set aside while preparing salad.

For the salad:
Thoroughly rinse the dry quinoa in a fine strainer under running water. Place rinsed quinoa in a small saucepan with a pinch of salt and cover with 1 cup of water. Bring to a boil; reduce to a simmer and cover. Cook for 15 minutes, or until quinoa has absorbed all of the water. Fluff with a fork and let cool. Quinoa can be cooked ahead of time and stored in an airtight container in the fridge for up to 2 days.

In a large bowl combine the lettuce, pepper, tomato, cucumber, olives, feta cheese, and basil. Toss with quinoa.

Just before serving, whisk the vinaigrette to reincorporate the ingredients then drizzle just enough over salad to moisten. Extra vinaigrette can be stored in an airtight container in the fridge for up to 1 week. Bring to room temperature and whisk ingredients back together before using.

Weekly Recap #5

noreply@blogger.com (Tessa) — Sat, 14 Apr 2012 17:25:00 +0000

I think I'm finally getting the hang of my new curling wand. This is actually my hair the next day! I love being able to wake up and my hair is still styled from the past day. When it's the middle of summer in Arizona (just a few more weeks, probably, until we hit three digit temperatures) the last thing I want to do is put a hot straightener or curling wand next to my head.

This is Trader Joe's 15 minutes after they opened their doors. GLORIOUS. That store is always crowded and there's so many products that I get overwhelmed and miss out on things. There's no other time of the day to go.

Two food bloggers in this month's Food Network Magazine! Go food bloggers :)

Chewie taking a little nap right next to my cookbook shelf. Adorable. The cuteness didn't last too long though. As soon as he saw his reflection in the glass bookcase door he flipped out and started scratching the glass like a maniac.

My lovely and talented food blogger friend, Lauren, sent me this birthday card all the way from France!

I bought a dress from Mod Cloth and it fits! Yipee.

Here's the dress:

It's called "Angle of Opportunity" and I can't wait to wear it out! I also bought some more summer clothes the other day. And of course, it's raining this weekend. Oh well, I'll have some long, hot months to wear bright colors, tank tops, and dresses. Have you purchased any cute clothes lately?

This week on Handle the Heat:

Barley Pilaf with Mushrooms, Red Peppers, and Spinach

Brown Butter Rice Crispy Treats

Shrimp & Sausage Cioppino

Stay tuned for next week. I'm planning a fun giveaway for my blog's third birthday!

My favorite posts from other blogs:

Pesto Polenta Cakes with Caramelized Onions from The Novice Chef

How to Frost a Fluffy Cloud Cake from Annie's Eats

Whipped Garlic Sauce from What's Gaby Cooking

BBQ Meatball Sliders from Clearly Delicious

All Natural Red Velvet Cupcakes from Sophistimom

Baked Homemade Pizza Rolls from Back to Her Roots

Shrimp & Sausage Cioppino

noreply@blogger.com (Tessa) — Fri, 13 Apr 2012 11:00:00 +0000

A lot of people in the culinary industry discredit television chefs like Giada de Laurentiis (this recipe is from her latest cookbook). It seems they feel like the general public is invading their little exclusive club and it pisses them off. I think that's ridiculous. So what if the average Giada fan doesn't know the difference between a batonnet and a julienne? At least that person is cooking for his or her family. Celebrity chefs instill the confidence in people to cook dinner instead of order takeout. They inspire people to try something new instead sticking with the the same old and boring dishes. What could be wrong with that?

When I first started exploring the world of food and cooking I had the Food Network on 24/7. How the heck do you chop an onion? Why would anyone want the brown bits stuck to the pan inside their food? What's the difference between saute and fry? I learned a lot. The more I learned, the more I loved. And now I'm writing my own cookbook. I still have a lot to learn but I really do owe my inspiration to the television chefs that make cooking look doable instead of intimidating.

Recipe Rundown
Taste: Slightly spicy yet slightly sweet with a hearty tomato broth that's good on its own.
Texture: The shrimp is perfectly cooked and goes wonderfully with the meaty sausage. You've have to serve the dish with crusty bread to soak up the broth, it's glorious!
Ease: This is a stew which means it is easy almost by definition. You really can't get this one wrong!
Appearance: The broth is a beautiful vibrant red color with specks of green.
Pros: Much easier and cheaper than traditional cioppino. Plus this recipe uses turkey sausage so it's a little lighter too.
Cons: Leftovers aren't the greatest.
Would I make this again? Yes. This dish is easy enough for weeknight and fancy enough for company.

Shrimp & Sausage Cioppino
Serves 4
From Weeknights with Giada

1/4 cup olive oil
1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
4 garlic cloves, peeled
2 large shallots, chopped
Kosher salt and freshly ground black pepper
1 pound spicy Italian turkey sausage, casings removed
2 cups dry white wine
1/4 cup tomato paste
3 cups low-sodium chicken broth
1 dried bay leaf
1 pound peeled and deveined large shrimp
1 cup fresh basil leaves, chopped
1 tablespoon chopped fresh thyme leaves
Crusty bread, for serving

In a Dutch oven or large pot, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces. Cook until brown, about 5 minutes.

Add the wine and scrape up any browned bits at the bottom of the pan. Stir in tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.

Uncover pot and add shrimp, basil, and thyme. Simmer, uncovered, until shrimp is pink and just cooked through, about 4 minutes.

Remove bay leaf and discard. Season to taste with salt and pepper. Serve in bowls with crusty bread.

Brown Butter Rice Crispy Treats

noreply@blogger.com (Tessa) — Wed, 11 Apr 2012 11:00:00 +0000

I love recipes that put a twist on a classic food item. Sometimes things need to be shaken up. Would you believe that I didn't like packaged rice crispy treats as a kid? Even back then they were too sweet for me. I did always enjoy homemade versions, though. I've never posted a recipe for rice crispy treats on the blog. Can you call something with 3 ingredients a recipe?

When I saw this version of rice crispy treats in the Flour cookbook, though, I mentally bookmarked it. Then, just a few days later, Trader Joe's had a huge end-cap display of their crispy rice cereal. The universe was telling me to make rice crispy treats (because the universe has nothing better to do). And I'm glad I did because these are my new favorite rice crispy treats! Although I have yet to try a peanut butter or chocolate version...

Recipe Rundown
Taste: Slightly nutty and much more flavorful than the sickly sweet store-bought treats.
Texture: Crispy, sticky, gooey.
Ease: Super duper easy. If you're worried about the idea of browning the butter, don't be. It sounds weird if you've never done it but it's easy and delicious.
Appearance: Well, they look exactly like rice crispy treats! I love when you take a bite and the marshmallow pulls into a long string of sweet goodness.
Pros: Easy, simple, better than regular rice crispy treats.
Cons: Uses store-bought marshmallows. I usually like to make things from scratch.
Would I make this again? Yes. These would be great for so many occasions.

Brown Butter Rice Crispy Treats
From Flour
Makes 12 large bars

2 sticks (8 ounces) unsalted butter
1 teaspoon vanilla extract
Two (10-ounce) bags marshmallows
1/2 teaspoon kosher salt
9 cups crispy rice cereal

Spray a 13x9-inch baking pan with nonstick cooking spray.

In a large saucepan set over low heat, melt the butter. Once melted, the butter will begin to foam and sizzle. Continue to cook until the sizzling subsides and the butter is brown in color and smells nutty, about 5 minutes, watching carefully to avoid burning the butter. Immediately add the vanilla, marshmallows and salt to the saucepan. Cook on low heat, stirring constantly, until the marshmallows are completely melted.

Remove marshmallow mixture to a large mixing bowl. Add the rice cereal and stir with a rubber spatula until the cereal is evenly coated. Scrape mixture into prepared baking pan in one even layer. Allow to cool to room temperature, about 1 hour. Cut into 12 squares before serving. Squares can be stored in an airtight container at room temperature for up to 2 days.

Barley Pilaf with Mushrooms, Red Peppers, and Spinach

noreply@blogger.com (Tessa) — Mon, 09 Apr 2012 11:00:00 +0000

I hope everyone had a good Easter or Passover, or just a great weekend if you don't celebrate either. Unfortunately I had to work all weekend. The joys of working in retail! I'd much prefer to work on the blog and on recipes and the cookbook all the time. If only blogging paid the big bucks. But hey, we can't all be The Pioneer Woman, right? This recipe might be a teeny bit too healthy for PW's regular selection. It's full of fiber and vitamins thanks to the barley and fresh veggies. Best of all, it doesn't even taste like healthy food.

Recipe Rundown
Taste: Earthy, nutty, fresh.
Texture: I've always loved the chewiness of barley. To me, it doesn't taste like a health food. The mushrooms also add some nice meatiness to this dish.
Ease: The barley takes a long time to cook but it's almost all inactive. Overall this dish is pretty simple.
Appearance: The green and red pops of color make the barley much less of an eyesore.
Pros: Simple, healthy, perfect lunch food or side dish.
Cons: None!
Would I make this again? Yes. I've already eaten again because I reheated the leftovers the next day for lunch!

Barley Pilaf with Mushrooms, Red Peppers, and Spinach
Makes 12 (2/3 cup) servings
From The Essential Eating Well Cookbook

4 teaspoons extra-virgin olive oil, divided
1 large onion, chopped
1 3/4 cups pearl barley
1 garlic clove, minced
1 teaspoon dried thyme leaves
4 cups low sodium vegetable or chicken broth
12 ounces assorted mushrooms, wiped clean, trimmed, and sliced
1 large red bell pepper, seeded and diced
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
4 cups fresh spinach leaves, chopped
1 tablespoon balsamic vinegar

Heat 2 teaspoons of the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until softened, about 2 to 3 minutes. Add the parley, garlic, and thyme, stirring until fragrant, about 30 to 60 seconds. Pour in broth and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, about 45 minutes.

Meanwhile, heat the remaining 2 teaspoons of olive oil in a large nonstick skillet over high heat. Add the mushrooms and bell pepper and season with salt and pepper. Saute until just tender, about 2 to 3 minutes. Add spinach leaves and stir until they have just wilted, about 1 minute.

Add vegetables to cooked barley and stir gently to mix. Season with vinegar and more salt and pepper if necessary. Pilaf will keep in an airtight container in the refrigerator for up to 2 days.

Weekly Recap #4

noreply@blogger.com (Tessa) — Sat, 07 Apr 2012 19:05:00 +0000

This week was pretty uneventful. I did lots of recipe testing for the cookbook which is sort of a bittersweet experience. When I finally nail down a recipe and taste it and it's awesome, I can't share it with you guys for a long time. But it is exciting to start to see the recipes come together.

Hmm... what else happened this week? I had a nightmare that there were pickles in all my food. I hate pickles. I had to get a cavity filled because I chipped my tooth on a peppercorn two years ago and when they fixed the chip it blocked my floss and toothbrush from cleaning one part of my molar or something like that. I also had to get my car's oil changed. So much fun.

I did get some retail therapy in, though. I had some gift cards from my birthday and bought a new blush that I love and a new curling wand that I think I'll love if I can get the hang of it. If you guys have any product recommendations for Sephora, I still have some moolah on my gift card.

Dandelion blush from Benefit

Remmington T-Studio Curling Wand

I saw the weirdest commercial on TV this week. I thought it was an SNL skit. Apparently this is a real dating website. They just get more and more specific!

In the past two weeks I've purchased three pairs of wedges that don't fit in my other shoe organizer. Target had this one for like $15! Not as great as Oprah's closet but a girl can dream.

This week on Handle the Heat:

Lemon Poppy Seed Muffins

Sausage & Artichoke Calzones

Banana Bread

Favorite posts from other blogs:

Peanut Butter S'mores Bars from Pinch of Yum

Ultimate Twice Baked Potatoes from Center Cut Cook

Key Lime Pie from Kitchen Runaway

Samoa Scones from Tracey's Culinary Adventures

Asparagus, Spinach, & Feta Quiche from Two Peas and Their Pod

Banana Nutella Muffins from Beantown Baker

Banana Bread

noreply@blogger.com (Tessa) — Fri, 06 Apr 2012 11:00:00 +0000

Sometimes it's the simplest things you crave. Like banana bread. I have posted a lovely recipe for banana bread with chocolate glaze before. But this past week, that's not what I was craving. No, I was craving something simple and just like the banana bread I had eaten as a kid. I'm not quite sure when/where/from who this reminiscent banana bread came from but I remember it had nuts in it and I usually don't like nuts in baked goods. But I loved this bread. It's sweet without being cloying, it's moist without being undercooked, and it smells heavenly while its baking in the oven. This bread would be the perfect homemade gift.

Recipe Rundown
Taste: Warm yet sweet and nutty with distinct banana flavor.
Texture: Soft and moist with crunchy nuts. The texture is the best I've had from banana bread.
Ease: Very easy. Plus the bread can be made ahead of time.
Appearance: Rustically comforting. I love that this banana bread doesn't dome too much at the top.
Pros: Easy, tasty, perfect way to use up overripe bananas.
Cons: None!
Would I make this again? This will be my go-to banana bread recipe.

Banana Bread
Makes one 9-inch loaf
From Flour

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons granulated sugar
2 large eggs
1/2 cup canola oil
3 1/2 very ripe medium bananas (1 1/3 cups mashed)
2 tablespoons sour cream or plain yogurt
1 teaspoon vanilla extract
3/4 cup walnut halves, toasted and chopped

Preheat oven to 325°F. Butter a 9-by-5-inch loaf pan.

In a medium bowl sift the flour, baking soda, cinnamon, and salt.

In the bowl of an electric mixer, beat the sugar and eggs on medium speed until light and fluff, about 5 minutes. On low speed slowly and steadily drizzle in the canola oil, it should take about 1 minute. Add the bananas, sour cream, and vanilla, beating until just combined.

Using a rubber spatula, fold in the flour and walnuts. Pour batter into prepared loaf pan and smooth the top. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.

Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

Sausage & Artichoke Calzones

noreply@blogger.com (Tessa) — Wed, 04 Apr 2012 11:00:00 +0000

The other night I took our puppy, Chewie, outside to poo. As he sniffed around for what seemed like an eternity I happened to tilt my head up at the night's sky. It had been way to long since I'd taken a moment to stargaze. I can't think of anything more impressive, inspiring, and humbling than realizing you're just a speck of start dust in an infinitely massive universe. In junior high and high school my family had a trampoline in the backyard. Sometimes I would lay down on that dusty, bouncy surface to stare up at those alien suns illuminating our night. To think that our little planet managed to be in just the right place at the right time to initiate life is mind-blowing.

Not only are we lucky enough to have a plethora of life in an otherwise cold universe, but we also have intelligence and culture. We have language, literature, music, and my favorite, food. Finding or writing recipes to post for Handle the Heat can sometimes feel like a chore when I have a million other things to do. But when I think about the awesomeness of the universe and our planet, I can't help but be inspired.

Recipe Rundown
Taste: Spicy, slightly acidic from the tomato sauce and the marinated artichokes, cheesy, just all-around savory.
Texture: The dough is slightly crisp on the outside, fluffy inside, all enveloping cheesy meaty goodness.
Ease: You can make the dough ahead of time and refrigerate it overnight or freeze it for months. The filing takes about 15 minutes total.
Appearance: These calzones just beg to be bitten into.
Pros: Fun, full of flavor, surprisingly easy.
Cons: Not very healthful.
Would I make this again? Yes.

Here is a tutorial for making pizza dough.

Sausage & Artichoke Calzones
Makes 2 large calzones (serves 4)
From Pizza
For the dough:

3 1/3 cups all-purpose flour, plus extra for dusting
1/4 cup whole-wheat flour
1 package (2 1/2 teaspoons) quick-rise yeast
1 tablespoon sugar
1 tablespoon salt
1 1/4 cups warm water (110 degrees), plus extra if needed
2 tablespoons olive oil, plus extra if needed

For the filling:

1/2 pound hot Italian sausage, casings removed
1 large egg
1 tablespoon milk
All-purpose flour for dusting
Salt and freshly ground black pepper
1 jar (6 1/2 ounces) marinated artichoke hearts, drained and cut into bite-sized pieces
1/3 cup finely grated Parmesan cheese, plus 1 tablespoon for sprinkling
1/2 cup shredded Italian Fontina or smoked mozzarella cheese
6-8 fresh basil leaves, torn into small pieces
1/2 cup tomato sauce, warmed or at room temperature

For the dough:
Food processor method: In a food processor, combine the all-purpose flour, whole-wheat flour, yeast, sugar, and salt. Pulse to mix together. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1-2 teaspoons of water and pulse again until a ball forms. Let the dough rest for 5-10 minutes. Process again for 25-30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball with your hands. Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.

Stand mixer method: Fit the mixer with the dough hook attachment and combine the all-purpose flour, whole-wheat flour, yeast, and salt. Mix together. On low speed, add the water and olive oil in a steady stream and mix until the dough comes together in a rough mass. If the dough does not form into a ball, sprinkle with 1-2 teaspoons of water and mix again until a ball forms. Let the dough rest 5-10 minutes. Process again 5-10 minutes, until the dough is smooth and elastic. Transfer the dough to a lightly floured work surface and form into a smooth ball with your hands. Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.

Once dough is risen, turn out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide the dough into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding.

Place one ball of dough in a zip-top bag and freeze for up to 2 months for later use (when ready to use, thaw the frozen dough for 3-4 hours at room temperature). Reserve remaining ball of dough for calzones.

Place a pizza stone on a rack in the lower third of the oven and preheat to 450°F. Heat stone for 45-60 minutes.

For the calzones:
In a small nonstick frying pan set over medium-low heat, cook the sausage, breaking up into small pieces, until no longer pink, about 5 to 7 minutes. Drain on paper towels. Combine sausage, artichokes, 1/3 cup Parmesan, Fontina, and basil in a medium bowl.

Beat egg and milk in a small bowl.

Cover a work surface with two sheets of parchment paper. Divide the ball of dough in half and shape each half into a ball. Place each half of dough on its own parchment sheet. Roll out each ball of dough into a 7-inch round of even thickness. Cover rounds with a clean kitchen towel and let rise for 5 minutes.

Season dough rounds lightly with salt and pepper. Spoon one-half of sausage-artichoke mixture onto one half of each dough round, leaving a 3/4-inch border uncovered. Don't mound the filling too high. Gently fold the uncovered half over the covered half to enclose the filling. Pinch the edges firmly with your fingers and crimp with the back of a fork. Repeat with second dough round. Brush the tops of calzones with egg-milk mixture. Sprinkle calzones with remaining 1 tablespoon Parmesan. Cut a small steam vent in the top of each calzone. Using a pizza peel or rimless baking sheet, carefully slide the calzone-topped parchment paper onto the hot pizza stone. bake until golden, about 15 minutes.

Use a pizza peel to remove calzone from oven and transfer to a cutting board. Let stand 15 minutes, then cut into halves and serve warm with tomato sauce on the side.