Handle the Heat

Healthy Chicken-Zucchini Alfredo

handleheat@gmail.com (Tessa) — Tue, 07 Sep 2010 22:11:00 +0000

I write this post as I'm eying the digital clock at the upper corner of my computer screen. Not since kindergarten have I started classes after 11 a.m. and let me tell you, it feels weird. The culinary arts program I attend only offers night-time classes and the concept is still bizarre to me. I bolt out of bed every morning ready to start the day when I have to remind myself I still have over nine hours till class starts.

I usually work nights during the week at my part-time job, so my days have become spare. I've started to get used to this new schedule, though, especially when I realized it opened up a glorious amount of time for cooking and taking photos during when the sun is flooding through my windows (yay!). This Chicken-Zucchini Alfredo was a by-product of my newly discovered day-time freedom when I went through all of my old cooking magazines and organized my favorite recipes into a binder. This gem made it into that binder and now onto your screen where I hope you'll save it to your list of favorite recipes. I usually don't go for "low-fat" anything but sometimes you want to feel like you're indulging without also feeling the side effects (for example: "Since when do these jeans not fit...?"). I wouldn't trust anyone else to nail a "low-fat" recipe except for Ellie Krieger, who wrote this one in March's issue of Food Network Magazine. Its healthy, easy, and utilizes the perfect compromise of pantry ingredients and fresh ingredients.

How do you pass the time when you manage to snag a spare day?

Recipe Rundown
Taste: Looking at the low-fat and otherwise inconspicuous ingredients made me wonder if this dish would have any flavor. Turns out I had no need to worry as this dish, while simple, was tasty. Sometimes the best meals are the simplest ones where every single ingredient is registered by your taste buds, like a speck of pepper or parsley.
Texture: The thick and silky sauce coats your tongue while you sink your teeth into the firm pasta and tear apart the tender chicken and soft zucchini. This is the best textured low-fat Alfredo sauce I've tasted.

Ease: This recipe does make a bit of a mess in the kitchen with multiple pots, pans, bowls, and utensils but there is nothing complicated about making it.
Appearance: The half-moon shaped green zucchini really pop out among the otherwise bland colored long pieces of chicken and fettuccine.
Pros: No guilt inducing, simple ingredients makes this dish a summer staple.
Cons: None, really.
Would I make this again? Summer staple!

Chicken-Zucchini Alfredo
From Food Network Magazine March 2010

kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-oz thin skinless, boneless chicken breasts
freshly ground pepper
12 oz whole-wheat fettuccine
1 tablespoon flour
1 cup cold low-fat milk (I used 2% because that's what I had)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan chese
1/4 cup chopped fresh parsley

1. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add half the garlic and cook 30 seconds, being careful not to burn. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
2. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2-3 minutes per side. Transfer to a plate.
3. Cook the pasta in the boiling water as package directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
4. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring; 2 minutes. Add the evaporated milk, 1/2 teaspoon salt, and the cheese; stir to melt, 1 minute.
5. Cut the chicken into strips. Toss with the pasta, sauce, zucchini, and parsley, adding the reserved pasta water to loosen if necessary.

Chocolate Chip & Chunk Cookies

handleheat@gmail.com (Tessa) — Fri, 27 Aug 2010 23:34:00 +0000

Quite a while ago I posted Alton Brown's recipe for "The Chewy" Chocolate Chip Cookie. I was very much satisfied with the recipe and it ended my quest for the perfect chocolate chip cookie that had been in progress since before I started this blog. Since then I've moved on to other types of cookies and have all about forgotten my search. Then I saw a recipe for cookies on Food Gawker that led me to Babble's Family Kitchen blog which is updated by several lovely food bloggers and has become a recent favorite of mine. Brooke, who posted the recipe, made a pretty wild claim, "This is the recipe to end all recipe hunting." When someone makes a claim like that, I have to verify if it's true. So I went out to the store and bought the entire one pound of chocolate the recipe calls for and got to baking. The results can be read mostly below in my Recipe Rundown but I have realized that these quests for the "perfect" version of a well-known food are futile because in reality, there is no perfect recipe. My tastes and preferences are constantly changing, along with everyone else's. What is nearly perfect to one person might be repulsive to the next. Luckily though, that one pound of chocolate didn't go to waste because these cookies were quite close to perfection. The only thing I didn't love was how flat these cookies ended up being. I like my chocolate chip cookies to have chewy thickness to sink my teeth into. Even with that small gripe, these cookies are the current favorite in my house.

Recipe Rundown
Taste: These cookies have a warm, balanced sweetness thanks to the granulated and brown sugar combination. The whole-wheat flavor adds a slight nuttiness without having to add any actual nuts which is perfect (I enjoy my desserts sans-nuts). The cookies also have a subtle chocolate flavor all over thanks to the finely chopped pieces but every other bite a gooey chunk of chocolate coats your tongue with luscious confection.
Texture: These cookies are more flat in shape than I was expecting but still manage to possess enough of that crisp at the edges while soft in the middle textural perfection.

Ease: The recipe itself is very simple, especially if you have a stand mixer. My only issue is that the dough requires chilling time so it has to be made ahead. I've frozen half of my dough which would make baking these cookies very easy the next time I make them.
Appearance: Cookies will always look deliciously innocent.
Pros: While this dish uses a whole lotta butter, sugar, and chocolate, it utilizes whole wheat flour which is at least a small health victory (right!?). Also, depending on the size of your family, I was able to freeze 3/4 of the dough for later and still end up with a dozen cookies for now.
Cons: I'm not a big fan of chopping chocolate with a blender or food processor because I think it dulls the blades and also heats the chocolate. After a few pulses in my food processor, I finished off the rest of the chocolate pieces by hand with a knife. I think this gave the cookies the perfect balance of finely chopped chocolate and chocolate chunks.
Would I make this again? I actually froze some of the dough from my first batch so I will inevitably be baking these up again!

Chocolate Chip & Chunk Cookies
From Brooke at Babble

1/2 pound butter, slightly softened
3/4 cup granulated sugar
1 1/2 cup brown sugar
2 large eggs
1 1/2 cup flour
1 1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon pure vanilla extract
1 pound high quality chocolate chunks, chopped well in a blender or by hand with a knife, or a mixture of both methods (see above)

1. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream together butter, sugars, and eggs until very light and fluffy.
2. Add dry ingredients; flours, salt, soda, baking powder and vanilla, and beat just until well-incorporated. Fold in chocolate chunks.
3. Refrigerate for 2-24 hours before baking. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silpat. Roll into tablespoon-sized balls (I like to use a spring-loaded ice cream scoop).
4. Bake in an oven for 8-10 minutes, or until the edges of the cookies are slightly browned. Remove from oven and let cool slightly on cooling racks.

Essential Skills: How to buy a knife

handleheat@gmail.com (Tessa) — Thu, 26 Aug 2010 19:02:00 +0000

This is the first post in what I hope will become a prolific and useful set to a new series I'm calling "Essential Skills" where I'm taking everything I've learned from personal experience in the kitchen, culinary school, and my time working at Sur la Table and putting it into useful tips, tricks, tools, and ideas for you. My hope is that through this series you will save time, effort, money, and hassle in the kitchen whether you are a busy mom trying to feed her family or an enthusiastic home cook. I'd love to see what you think of this first post and what you'd like to see in the future so leave a comment below, email me, or tweet me.

Whether shopping for your first great Chef's knife or registering for a set for your wedding, purchasing knives and knife sets can be a confusing and overwhelming experience. There are so many styles, sizes, materials, and brands. Santoku, what? Pakkawood, huh? When I was first trained on knives at Sur la Table I was completely dumbfounded by the amount of facts about each and every knife. You may see some of your favorite chefs on television using one brand while your friend swears by a different brand. When purchasing a knife, I believe the most important thing you can do is "test drive" the knife. Go to a store that offers display knives and hold as many different knives in your hand as you can. Try different brands, styles, and sizes. Even if your favorite chef uses one brand or style, that knife may not feel right in your hand. Once you find something that feels right, check the characteristics that are listed below to ensure it is of high quality and will last your lifetime.

Once you think you've found a brand or set of features you like (you don't have to swear your life to one brand of knives; having multiple brands and styles in your kitchen is fine) it is important to do your research. Look online at what people have to say about the integrity of the knives and the customer service of the company (some companies offer free annual professional knife sharpening). Don't let the high prices of some brands scare you away, if you treat it with proper care a good knife or entire set should last for a very long time. Also, it makes cooking and getting through prep work not such a chore when you have the proper tools. I'll never forget the first time I glided my high quality chef's knife into an onion and was amazed at how much easier chopping and dicing can be with a great knife. I actually wanted to chop up vegetables and managed to get through peeling and dicing two onions so quickly I managed to avoid staining my cheeks with mascara-tinted tears.

If you don't want to invest in a high quality full knife set just yet, you can instead slowly build your collection (see How to Build Your Knife Set below). I promise you that once you fork out (ignore that pun, please) the money for your first high-quality chef's knife (if you haven't already), you'll appreciate its value in the kitchen.

Anatomy of a knife

Handle Material: One type of handle isn't necessarily better than another but there are disadvantages and advantages to each. Ultimately, what feels the best in your hand and what is important to you should dictate the material of the handle of the knife you purchase.

Rubber or plastic

Advantages: hygienic, can be ergonomic and textured to provide a nice grip
Disadvantages: can appear cheap and unattractive in appearance, may be too lightweight, may crack over time

Metal

Advantages: Strong and sturdy, sanitary, attractive
Disadvantages: May feel cold, may feel slippery if not textured, increases the weight of the knife

Wood

Advantages: attractive, traditional
Disadvantages: requires most care, may become unhygienic, may become water-damaged

Composite (such as Pakkawood, Dymondwood, etc., see photo below for example)

Advantages: easy to care for, comfortable, attractive, sanitary, durable
Disadvantages: can result in higher expense

Photo I took of my Miyabi Fusion by Henckles 8' Chef's Knife from Sur la Table

Heel: the rear part of the blade. It is also the widest part of the blade. If your knife skills are average you will probably want a rounded heel because sharp heels can pose a danger to your fingers and hand.

Bolster: the portion of metal that connects the blade to the handle. It can provide balance and act as a guard to your hand. The bolster can sometimes be an indicator of whether the knife was forged or stamped (more on that below).

Spine: the spine runs along the top of the knife, opposite the blade edge.

Tang: unfortunately this doesn't refer to the artificially neon orange drink from the 60s but to the strip of metal that protrudes from the blade and sometimes into the handle. It can provide balance and stability. Most consumers are under the impression that a "full tang" (when the metal strip runs from the blade all the way through the handle) is superior but in actuality whether the knife has a full tang or half tang will not always indicate the overall quality.

Cutting Edge: When purchasing a knife in store, the sharpness of the display knife is irrelevant. Instead, judge a knife by the characteristics that cannot be altered such as those listed above and below, especially the blade material. Another important aspect to consider when examining the cutting edge is the blade curvature. Some blades curve up towards the tip while some remain straight (such as Santoku-style knives). This is important because some people have different chopping styles than others; for those of you who utilize a rocking style chop may be better suited with a curved blade while those who use a straight up-and-down chop may like the Santoku-style better.

Other things to consider
Blade material:

Carbon Steel:

Advantages: inexpensive material, holds a sharp edge
Disadvantages: may give off a "metallic" taste to food, may rust or stain

Stainless Steel:

Advantages: won't rust
Disadvantages: won't hold a sharp edge well, must be sharpened frequently

High Carbon Stainless Steel:

Advantages: combines the advantages of both carbon steel and stainless steel; won't discolor, maintains a sharp edge well, strong and durable
Disadvantages: more expensive

Titanium

Advantages: won't impart flavor to food, durable, lightweight, flexible (good for fillet and boning knives)
Disadvantages: expensive, doesn't hold a sharp edge well

Ceramic

Advantages: lightweight, maintains a sharp edge for a very long time, won't rust or impart flavor to food
Disadvantages: requires specific sharpening equipment, brittle; will chip, crack, and break easily

Weight: most of the time the weight of the knife does not indicate quality and is a matter of preference. Some users enjoy lightweight knives because they feel they are easier to handle and maneuver whereas some users prefer heavier knives because they feel sturdier. This is why it is important to "test drive" a knife in the store before you purchase.

Balance: high quality knives should be well balanced, meaning that the weight of the handle should not outweigh the blade and visa versa.

Flexibility: the flexibility of the knife should relate to its use. Boning and fillet knives should be flexible whereas Chef's knives should be sturdy.

Blade Manufacturing: The notion that forged knives are better than stamped knives can often be true but thanks to modern technology the stamping process has improved dramatically, producing high quality less expensive stamped knives.

Stamped: blade is cut from a piece of steel then heated for durability then ground and sharpened.

Advantages: less expensive, easier to sharpen, lightweight
Disadvantages: less sturdy and durable, not as well-balanced, won't hold sharp edge for a long period

Forged: a fully forged knife is made from a complicated craftsmanship process where a piece of steel is heated then pounded to form the blade, tang, and bolster then tempered to a specific hardness, ground and sharpened.

Advantages: thicker, heavier, sturdier, well-balanced
Disadvantages: more expensive

How to Build Your Knife Set:

The 3 essential knives to every kitchen:

8-inch chef's knife

popular length, used for everyday tasks such as slicing, dicing, chopping, mincing

3 1/2-inch paring knife

used for tasks that require precision such as coring, peeling, de-veining, seeding, and trimming

9-inch serrated bread knife

this knife is serrated so instead of applying downward pressure, the user can apply horizontal pressure (sawing motion) preventing the bread from being squished; offset bread knives are preferable.

Expand:

10-inch chef's knife

one of the longest lengths of chef's knives, sometimes preferred by users with big hands or who tackle lots of prep chopping or large pieces of food

5 1/2-inch ceramic Santoku

the ceramic material will make this one of the sharpest knives in your collection. Santoku style includes a granton edge which are evenly spaced indentations on the blade created to reduce fiction and keep food from sticking. This knife is best used for chopping vegetables.

kitchen shears

used for everyday tasks like cutting herbs, twine, wrapping, parchment, etc. Durable stainless steel shears can be used for cutting lobster or poultry.

5-inch utility knife

shorter, lighter version of a chef's knife, used for cutting jobs such as slicing small pieces of meat

10-inch carver or slicer

used to cut through large pieces of meats and roasts

serrated tomato knife

the serrated blade of this knife helps to cut through the soft flesh of tomatoes without squishing them. Also useful for cutting sandwiches, bagels, etc.

skeleton cheese knife

used to cut though soft, sticky, mushy foods (not only soft cheeses)

boning knife

this knife is usually narrow and slightly curved so it can easily work between meat, bone, tendons, and cartilage.

6-inch chef's knife

smallest of the chef's knives, sometimes preferred by users with smaller hands

What are your favorite knife brands, materials, and styles? I love my Miyabi Fusion by Henckles 8-inch Chef's knife and I also love all my Wusthof knives. If there's one thing I hope you learned from this post it is the importance of holding a knife in your hand and seeing if you like it before buying it. I've been known to go to a store to inspect a knife only to drive back home to review and purchase it online for cheaper. Stay tuned for upcoming Essential Skills posts about how to maintain and care for your knives!

Healthy Breakfast Recipe: Greek Yogurt Parfait

handleheat@gmail.com (Tessa) — Sun, 22 Aug 2010 00:43:00 +0000

When a recipe so perfectly parallels a season it produces an enjoyment that is beyond something simply tasting good. Take this healthy breakfast recipe for Greek Yogurt Parfaits and the summer season for example. The berries, besides being seasonal in the summer months, are bright and flavorful with a refreshing pop of juice in each bite that remedies the sweltering heat. The cool Greek yogurt is thick and creamy without being dense. The grains are toothsome and nutty and remind you with comfort of the cooler months to come. One bite and you know its summer (even if its the last month).

Recipe Rundown
Taste: This parfait is what a perfectly bright and blithe summer day would taste like. It is vibrant, fresh, nutty, and subtlety sweet.
Texture: A complimentary trinity of textures; the satisfactory chewy bite of the grain, the luscious thickness of the Greek yogurt, and the juicy goodness of the berries.

Ease: This recipe is mostly about assembly, especially if you have already cooked the grain you decide to use.
Appearance: This is my favorite part of this recipe. The contrasting colors and layers inside a pretty glass jar make this parfait look sophisticated yet slightly rustic.
Pros: This dish is healthy, easy to make, and tastes as good as it looks. Plus, you can use any nutritious grains you happen to have. I used pearled barley because I had it in my pantry. It has a fantastically firm texture but is not the healthiest choice since it is slightly processed.
Cons: None really.
Would I make this again? Very likely.

Greek Yogurt Parfaits
Yield: 8 servings
Inspired by Cooking Light July 2010

3-4 cups cooked grains (grano, barley, wheat berries, brown rice), from about 1 cup of uncooked grains
1/2 cup orange blossom honey, more or less depending on your preference, divided
1/4 teaspoon kosher salt
4 cups plain Greek-style yogurt
2 cups fresh berries (such as blackberries, raspberries, blueberries, and sliced strawberries)

1. Stir in half the honey and salt with the cooked grains. Stir in the other half with the yogurt.

2. Layer equal spoonfuls of yogurt, grains, berries into 8 parfait or glass containers. Enjoy!

Almond-Butter Snickerdoodles

handleheat@gmail.com (Tessa) — Fri, 13 Aug 2010 05:46:00 +0000

Is there anything better than the warm aroma of cinnamon wafting through the air, especially when it means something scrumptious is about to be pulled out of the oven? Just knowing that there are cookies baking is comforting but the scent of cinnamon is particularly satisfying. It's no wonder realtors bake cookies before an open house. Unlike traditional snickerdoodle recipes, this one uses less fattening ingredients and whole wheat flours. Not to mention the numerous health benefits cinnamon possesses: anti clotting, anti microbial, blood sugar control, fiber, and ancient warming qualities according to WH Foods. Also, for all the men reading this, the scent of cinnamon may be linked to "increased penile blood flow" (Don't worry, this link isn't spam. Promise.)

But really, who cares about all of that? Because cinnamon tastes wonderful and the word snickerdoodle is fun to say. All those health touts are all just convenient excuses to bake this mouth-watering snickerdoodle recipe.

Recipe Rundown
Taste: Warm and sweet with a complex flavor profile thanks to the tangy-ness of the cream cheese and lemon, which also adds a delightful freshness. While the almond flavor isn't dominant, it definitely adds a warm nuttiness alongside the cinnamon.
Texture: These cookies are slightly crisp around the edges but chewy in the middle.

Ease: The recipe is easy to follow although it does dirty multiple dishes.
Appearance: These cookies have a winsome crinkled appearance due to the cinnamon sugar coating.
Pros: Easy to make, whole wheat, lower in fat. You don't have to use almond butter, you can use other nut butters like peanut.
Cons: None.
Would I make this again? I've already used this recipe twice.

Almond-Butter Snickerdoodles
Yield: 2 dozen
From Cooking Light May 2010

1 cup packed brown sugar
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/4 cup unsalted butter, softened
2 tablespoons smooth almond butter
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 large egg yolks, lightly beaten
4.75 ounces white whole-wheat flour (about 1 cup)
1.5 ounces whole-wheat flour (about 1/3 cup)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided
1/2 teaspoon salt
2 tablespoons granulated sugar

1. Preheat oven to 350° and line baking sheets with parchment paper or silpats.
2. Place the first 4 ingredients (brown sugar, cream cheese, butter, almond butter) in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended.
4. For most accurate measurement, weigh flours with a digital kitchen scale. If you don't have one, lightly scoop flour into measuring cup and level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt using a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl. Using an ice cream scoop or spoon, roll rounds of dough in cinnamon sugar then drop dough onto prepared baking sheet. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks.

My Library: King Arthur Flour Whole-Grain Baking

handleheat@gmail.com (Tessa) — Sun, 08 Aug 2010 17:49:00 +0000

King Arthur Flour: Whole Grain Baking

Amazon, $24
I was given this book for my birthday back in March after adding it to my Amazon wishlist. I've been slowly and steadily eliminating refined flour from my usual diet but had been having a difficult time with desserts and homemade breads. So when I saw this book at Barnes & Noble and after flipping through just a few pages and seeing a recipe I would want to make on each and every page, I knew I had to have it. $35 is a steep price for a whim purchase so I decided to go home and check Amazon. Not surprisingly, its about $10 less there with super saver shipping. Plus, I love shopping from Amazon because you can read honest reviews of what people have to say about the book. Amazingly, this cookbook has over 90 five-star reviews.

First impressions: When I first flipped through this book at the store I was amazed by how many delicious sounding treats were on each page. Whole Wheat Chocolate Croissants? Is that possible?! The geniuses at King Arthur Flour Test Kitchens have developed a massive 544-page whole-grain baking bible. I was impressed.
Pros: There are SO many recipes I look forward to making from this book. The book is well-organized and each recipe is detailed and easy to follow. Useful tips and facts of techniques, cuisines, and ingredients are provided as well as nutritional information and multiple variations for many recipes.
Cons: Tucked away in the middle of the book there are only about 15 pages of photos. I love food photography and think that it is a definite inspiration when looking through a cookbook. Luckily, the sheer volume of amazing recipes and useful information makes up for the lack of photos. Another issue I have with this book is that while all of the recipes use at least a portion of whole-grain goodness, many still utilize lots of butter and sugar. But, hey. A treat is a treat and at least you're winning some health points by making it whole-grain.

Recipes I've Made:

Whole Grain Brownies

Recipes I Plan to Make:

Whole Wheat Baguettes, pie dough, pizza dough, tortillas, etc.
Cinnamon Buns
Chocolate Zucchini Cake
Chewy Chocolate Chip Cookies
Nectarine Galette
Lemon-Oat Squares
Fudge Pudding Cake
Maple-Brown Sugar Pudding Cake

Overall Rating: 9/10

Orange-Infused Teryaki Chicken Drumsticks

handleheat@gmail.com (Tessa) — Fri, 06 Aug 2010 17:55:00 +0000

T-minus seventeen days until the fall semester of classes starts for me. This semester is going to be different, but in a great way. I hope. Instead of taking the usual course suspects like I've done in the past (psych, sociology, English lit, natural sciences, etc) I'll be embarking on a whole new academic world. The world of culinary arts. I've never taken any type of cooking class before, and I've never taken night classes (which is what the program I'm enrolled in entails). Come to think of it, I never thought I would forgo the typical university path to pursue a passion that has become an increasingly encompassing aspect of my life. But here I am, 17 days away from beginning a new, hopefully successful and exciting chapter of my life.

To gear up for this new chapter, and more specifically for night-time classes, I thought it would be a good idea to start focusing on dinners that are weeknight friendly. My idea of weeknight friendly meals are recipes that can either be whipped up quickly or prepared in advance. Most importantly though, they need to utilize fresh ingredients. These teriyaki chicken drumsticks fall under this category because the sauce can be prepared in advance and the chicken can be marinated the night before or morning of. Also, you'll notice that the homemade teriyaki sauce doesn't feature any awful additives like high-fructose corn syrup that most store-bought varieties. Pairing this recipe with brown rice or another whole grain and a heaping serving of fresh, stir-fried or steamed veggies (drizzled with some reserved sauce) finishes this dish off deliciously and healthfully.

What are your favorite weeknight meals?

Recipe Rundown
Taste: The sauce has a wonderful mixture of complex, fresh, sweet & savory flavor. Would be great on all cuts of chicken and beef.
Texture: The chicken is moist and the sesame seeds add a nice bite.

Ease: Very easy. Sauce can easily create a few quick weeknight meals of chicken and beef if made a ahead of time and marinated the night before or in the morning.
Appearance: The sesame seeds add a nice pop of color.
Pros: Awesome simple and easy weeknight meal.
Cons: None that I can think of.
Would I make this again? Yes.

Orange-Infused Teriyaki Sauce

From The Food Addicts

4 garlic cloves, sliced

1 Tablespoons ginger root, sliced

¼ cup mirin

1 ¼ cup reduced-sodium soy sauce

1 cup packed brown sugar

1 orange, sliced

½ cup water

3 Tablespoons cornstarch

1. In a saucepan, combine garlic, ginger, mirin, soy sauce, brown sugar, and orange slices.
2. Bring to a boil and simmer for 20 minutes on low heat.
3. In a bowl, mix the water and cornstarch. Add mixture to saucepan and bring back to a boil and simmer for 5 minutes over low heat until sauce thickens. Remove from heat and let cool. Use immediately or refrigerate in an airtight container.

Teriyaki Chicken Drumsticks

Serves 4-6

3 pounds chicken drumsticks (about 12)

Teriyaki Sauce (see above)

Sesame Seeds for garnish

1. Marinade the chicken in the teriyaki sauce in a large plastic bag or dish for 4-24 hours, making sure each drumstick is evenly coated.
2. Preheat the oven to 375 degrees F and line a baking dish with tinfoil. Place the drumsticks on the baking dish in one even layer and bake for 30-40 minutes, or until sauce is set and the chicken is cooked to an internal temperature of 165 degrees F.

3. Garnish with a sprinkling of sesame seeds and serve with your favorite rice and stir-fried veggies (broccoli, snow peas, bell pepper, etc).

Nutella Cupcakes

handleheat@gmail.com (Tessa) — Tue, 03 Aug 2010 19:09:00 +0000

After watching Jamie from My Baking Addiction's lovely video tutorial on cupcake decorating I was inspired to make some cute cupcakes. There are endless flavor combinations when it comes to cupcakes and I think that's why they have become such a pop-culture food phenomenon over the past few years. So what do you get when you combine cupcakes + nutella? A sugary, chocolaty, finger-licking marriage of flavor. Add adorable cupcake liners and decorating tips and this is one cute pair. These are perfect for birthdays and baby/bridal showers. Or when you realize that you don't have to sneak spoonfuls of nutella straight from the jar to get your fix! Oh how I love nutella recipes.

Recipe Rundown
Taste: I liked this recipe because the nutella flavor was the star. And what's tastier than nutella? I think if the cake base was chocolate the flavors would compete and the cupcakes would have fallen flat. Also, I greatly reduced the amount of sugar in the frosting as nutella is sweet enough.
Texture: The cake base was soft and light while the frosting was creamy and smooth.

Ease: Not too complicated however this recipe does dirty quite a few dishes but what cupcake recipe doesn't? Great for special occasions.
Appearance: What dessert is cuter than a cupcake? Especially if you use a pretty decorating tip.
Cons: So much butter and sugar! Not an everyday treat.
Pros: Super delicious and crowd pleasing. The cupcakes will keep in the fridge for a few days (should be brought to room temperature before eating).
Would I make this again? Yes.

Nutella Cupcakes
Adapted from Koko Cooks who adapted from Dorie Greenspan

2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
¼ teaspoon salt
1 ¼ sticks (10 Tbs) butter, softened
1 cup sugar
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
¾ c whole milk (I used 2%)

Preheat oven to 350 degrees. Line 18 muffin cups with liners. Sift together the cake flour, baking powder, baking soda, and salt.

In a stand mixer (or with a hand mixer), beat the butter until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.

With the mixer on low, add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Scrape down the sides of the bowl as necessary. Mix only enough for ingredients to become incorporated.

Spoon batter evenly into prepared muffin cups, filling until about 2/3 full. Bake for about 15-17 minutes, until a toothpick inserted into the cupcakes comes clean. Remove from oven, and let cool for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.

Nutella Frosting

¾ c butter, softened
1/2 cup Nutella
1 tsp vanilla
1 Tbs milk
1 cup powdered sugar

Beat butter and nutella together in the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer until combined. Add the remaining ingredients and beat on low speed until powdered sugar is incorporated. Increase speed to medium-high and beat until frosting is smooth and stable.

Healthy Fish Tacos with Mango Salsa Verde

handleheat@gmail.com (Tessa) — Thu, 29 Jul 2010 18:55:00 +0000

Living here in the South-West, fish tacos are fairly popular. If you ask me, though, when its scorching hot outside the last thing I want is something battered, fried, and then wrapped in more carbs. When I saw this recipe I was delighted. Out went the deep frying and in came broiled fish with fresh, juicy, sweet fruit and vegetables all wrapped in a toasted whole wheat tortilla. Yum. And good for you, too.

Recipe Rundown
Taste: These fish tacos are bursting with flavor. The Old Bay seasoning combined with the tropical freshness and sweetness of the salsa provides a great balance.
Texture: To my pleasure, you really don't miss the typical fried fish in this healthier fish taco recipe. Toasting the tortillas adds a nice crunch along with the red onion. The tomato adds a burst of juicy goodness while the mango adds a lovely velvety element.

Ease: Super super easy. Getting through the prep work for the salsa was the most hands-on task in this recipe which is great because the chopping can be done ahead of time.
Appearance: The combination of colors all neatly stuffed inside a lightly browned tortilla looks not only appetizing but healthy as well.
Cons: I really can't think of any.
Pros: This recipe only serves two, which is perfect for me, but can be easily doubled. Also, if you can't find green tomatoes, red bell peppers can be substituted. The best part of the recipe, of course, is that it hits the trifecta: easy, healthy, delicious.
Would I make this again? Yes.

Healthy Fish Tacos with Mango Salsa Verde
From Cooking Light Magazine July 2010
Yield: 2 servings

Salsa:

1/2 cup chopped peeled mango
1/2 cup chopped green tomato
2 tablespoons finely chopped red onion
4 teaspoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 teaspoon chili powder

Tacos:

2 (6-ounce) tilapia fillets
Cooking spray
1/2 teaspoon (reduced sodium) Old Bay seasoning
4 (8-inch) whole-wheat flour tortillas
1 cup mixed salad greens

1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.
2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.
4. Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.

Salted Dulce de Leche Cheesecake Bars

handleheat@gmail.com (Tessa) — Fri, 16 Jul 2010 03:25:00 +0000

Towards the end of the June issue of Bon Appetit magazine this scrumptious recipe was hiding. The moment I saw it I added it to my "List of Recipes to Make". The very next day I bought Dulce de Leche and Fleur de Sel at work (Sur la Table) and set out to make these bars. Then I forgot about them. Whoops. As I was looking through my pantry last week I found the bottle of Dulce de Leche and remembered: Dulce de Leche Cheesecake!! How could I forget a recipe that simply sounds delicious? So I raced to my fridge and set out 3 packages of cream cheese under a sunny window and waited for them to come to room temperature. I'm very glad I remembered this recipe because it was fabulous. If you decide to whip up a batch of this cheesecake do not omit the sprinkling of fleur de sel! It would be criminal.

Recipe Rundown
Taste: Rich and complex sweetness that is perfectly offset by delicate saltiness of the topping and warmth of the cinnamon crust. Who doesn't love the salty-sweet combination?
Texture: Smooth creamy filling, soft sticky topping, and crunchy toothsome crust.

Ease: If you have a food processor this recipe is a cinch. Cheesecake has a reputation for being difficult and demanding but cheesecake bars are so much easier and taste just as great.
Appearance: I've said it before, any dessert in bar-form is bound to look mouth-watering.
Cons: I had to think for a while if there was anything bad about this recipe. I came up with one thing and that was cost. Fleur de Sel is expensive if you don't already have some and a good quality Dulce de Leche jar can be fairly expensive too. Oh and this recipe isn't exactly healthy.
Pros: Deeeeelicious.
Would I make this again? Yes, these would be great for a party.

Dulce de Leche Cheesecake Bars

Makes 24 bars

From Bon Appetit Magazine June 2010

Crust

Nonstick vegetable oil spray
2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted

Filling

3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche*
2 teaspoons vanilla extract

Glaze

2/3 cup purchased dulce de leche
3 tablespoons (or more) heavy whipping cream
Fleur de Sel

*A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.

1. Preheat oven to 350°F. Coat 13x9x2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

2. Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

3. Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD Can be made 2 days ahead. Cover; chill.

4. Cut cheesecake lengthwise with a sharp knife or scraper into 4 strips, then crosswise into 6 strips, forming 24 bars. For cleaner squares, dip knife in hot water then wipe off excess water before each cut. Sprinkle bars with fleur de sel.

Whole Wheat Pasta with Summer Veggie Sauce

handleheat@gmail.com (Tessa) — Thu, 15 Jul 2010 01:15:00 +0000

The forecasted high temperature for tomorrow here in Phoenix is 116 F (if you don't hear from me in the next few days its because I've spontaneously combusted). On days like tomorrow the last thing I want is to be slowed down by eating a big and overly filling meal. At the same time I don't want to be left hungry or unsatisfied. That's where this recipe comes in. Its full of vegetables and whole-wheat goodness that won't weigh you down. Also, if you're like me and don't have many mouths to feed, this recipe is even better because it only serves 2. It can easily be doubled to serve 4, though.

On a side note, I didn't have any carrots so I was forced to omit them when I made this dish. Luckily it turned out alright.

Recipe Rundown
Taste: Every ingredient compliments each other perfectly flavor-wise; sweet, spicy, acidic, bitter, fresh. Overall the dish is light and summery.
Texture: Crisp vegetables, al dente pasta, light yet velvety sauce, and perfectly wilted greens.

Ease: This recipe require a lot of prep work and steps but should still take less than 40 minutes.
Appearance: Most of the veggies are the same size as the pasta and present a rainbow of colors so it just looks healthy.
Cons: I wish this recipe were quicker but luckily most of the ingredients can be prepped ahead of time to make it an easy weeknight meal.
Pros: This pasta dish serves two people! Since most of the time I am cooking for myself and sometimes my boyfriend, meals that don't waste food are perfect.
Would I make this again? Probably a version of it.

Whole Wheat Pasta with Summer Veggie Sauce
Adapted from Cooking for 2
Serves 2
Note: To make this recipe vegetarian, substitute low-sodium vegetable broth for the chicken broth. Yellow squash can be substituted for the zucchini.

1 tablespoon extra-virgin olive oil
1/2 zucchini, halved lengthwise and sliced 1/4 inch thick (see note)
1/2 cup cherry tomatoes, halved
1 carrot, peeled and grated
1 small onion, sliced thin
1/2 medium red bell pepper, stemmed, seeded, and cut into 1/4 inch pieces
salt
1 1/2 tablespoons tomato paste
2 garlic cloves, minced
pinch red pepper flakes
3/4 cup low-sodium chicken broth (see note)
1/4 pound whole-wheat rotini pasta or other curly shaped whole wheat pasta
1 1/2 cups baby arugula
2 tablespoons chopped fresh basil
freshly ground black pepper
grated Parmesan cheese

1. Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the zucchini and cook, stirring often, until well browned, about 3 minutes. Add the cherry tomatoes, toss to combine, and cook until slightly wilted, about 1 minute. Transfer to a large bowl.
2. Add 1 teaspoon more oil to the skillet and heat over medium heat until shimmering. Add the carrot, onion, bell pepper, and 1/8 teaspoon salt, cover, and cook until the vegetables have softened, 5-7 minutes. Stir in the tomato paste and continue to cook until it begins to brown, about 1 minute. Stir in the garlic and pepper flakes, and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 1 minute; cover and set aside.
3. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
4. Add the sauteed zucchini-tomato mixture, broth mixture, arugula, basil, and remaining 1 teaspoon oil to the cooked pasta, and gently toss to combine. Cover and let sit off the heat until the vegetables are hot, about 1 minute. Season with salt and pepper to taste and adjust sauce consistency with the reserved cooking water as desired. Sprinkle with grated Parmesan and serve.

Mocha Whoopie Pies

handleheat@gmail.com (Tessa) — Tue, 06 Jul 2010 18:57:00 +0000

There is something about whoopie pies that just makes you feel like a kid again. Maybe its the fact that something sweet with two mini pies sandwiching a thick layer of frosting reminds almost anyone of a favorite childhood treat. I adapted this recipe from a super cute book simply titled "Whoope Pies" written by two girls who grew up with this adorable dessert. I did make some changes in the recipe which originally included vegetable shortening (gross!) and what was in my opinion an overly complicated list of instructions. The result of my alterations were some delicious and indulgent whoopie pies. Everyone who tried one wanted the recipe.

Recipe Rundown
Taste: Indulgent chocolate flavor with hints of espresso.
Texture: The pies were super soft and tender and the ganache was light and airy.

Ease: This isn't the easiest dessert since there are quite a few steps and the ganache needs to chill for at least four hours. But believe me, it is worth it!
Appearance: Whoopie pies are adorable.
Cons: The recipe isn't exactly quick.
Pros: You can make everything a day ahead of time and assemble when you plan to serve. I actually found that the whoopie pies stayed delicious for about 2-3 days after being assembled.
Would I make this again? I'll definitely make whoopie pies again, but I'll probably experiment with the flavor combination.

Mocha Whoopie Pies
Makes 48 2-inch cakes
Adapted from Whoopie Pies

3 tablespoons instant espresso powder
2 tablespoons water
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla
1 cup milk
Whipped Chocolate Ganache (recipe follows)

Position rack in the center of the oven and preheat the oven to 375 F. Line 2 baking sheets with parchment paper or silpats.

In a small bowl or cup, mix together the instant espresso powder and water and set aside.

Sift together the flour, cocoa, baking soda, and salt into a medium bowl.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour and half the milk and beat on low until just incorporated. Scrape down the sides of the bowl. Add the espresso-water mixture and remaining flour mixture and milk and beat until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto the prepared baking sheets, spacing them at least 2 inches apart. Bake for about 10 minutes or until the cakes spring back when touched. Remove the baking sheets from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

Whipped Chocolate Ganache

1 pound bittersweet chocolate, chopped
2 1/2 cups heavy cream
pinch of salt, preferably sea salt
1 tablespoon vanilla, rum, or rosewater

Put the chocolate in a large, heatproof bowl. In a large, heavy-bottomed saucepan over medium heat, heat the cream until it bubbles. Pour the hot cream over the chopped chocolate and let sit for about 10 minutes, until the chocolate is melted. Add the salt and vanilla and stir with a wooden spoon or silicone spatula just to combine.

Refrigerate the ganache for at least 1 hour and up to 24 hours, until it is firm. Using a hand mixer or stand mixer, beat the ganache at medium speed until it is softened and lighter in color, about 2 minutes.

Note: Ganache is easiest to spread on whoopie pies when at room temperature.

Chili-Rubbed Steak Tacos & Cucumber-Avocado Salsa

handleheat@gmail.com (Tessa) — Sun, 04 Jul 2010 19:12:00 +0000

Happy 4th of July! I'm celebrating America's independence with a recipe that's perfect for a summer BBQ. Its quick, flavorful, and healthy. I hope that everyone enjoys the warm air, grilled goodies, and exploding fireworks today. And if you're not American, enjoy your Sunday (or Monday, depending on where you're located!).

Recipe Rundown
Taste: Wonderfully flavorful, a little spicy, and super fresh. This recipe produced tacos that are better than most I've had at Spanish restaurants.
Texture: The steak is tender and the salsa lends both a satisfying crunch and a indulgent velvety texture.
Ease: Very easy and quick. You don't even have to let this marinade and it will still produce super flavorful beef.
Appearance: Beautiful combination of colors and shapes. My red cabbage went bad before I could use it for this recipe so unfortunately there's no brilliant red-purple in my photo.
Cons: The salsa can't be saved for leftover snacks or meals but chances are there won't be any salsa left.
Pros: Quick, easy, healthy, and bursting with flavor.
Would I make this again? Yes!

Chili Rubbed Steak Tacos
Serves 6
From Ellie Krieger's The Food You Crave

1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
Cucumber-Avocado Salsa (recipes below)

1. In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.

2. Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 minutes. Carve into thin slices.

3. Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm.

4. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Cucumber-Avocado Salsa in serving dishes and let diners make their own tacos at the table.

Cucumber-Avocado Salsa

1 medium English cucumber, seeded and diced
2 medium firm-ripe avocados, peeled, pitted, and diced
1/2 red onion, diced
juice of 2 limes (about 1/4 cup)
salt to taste
1/4 cup fresh cilantro
3 jalapeno peppers, seeded and finely chopped, or to taste

Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour or preparing.

Nutella Palmiers or the Easiest Dessert Ever

handleheat@gmail.com (Tessa) — Fri, 18 Jun 2010 18:50:00 +0000

If you didn't already know this, a Palmier is a French cookie we call Elephant Ear cookies. Although it may sound foreign, palmiers couldn't be easier to make or more delicious. On a whim I used puff pastry scraps from when I made Goat Cheese & Tomato Tarts to make these palmiers. There are so many variations on the traditional sweet palmier which simply contains puff pastry and sugar. I chose to add Nutella, but there are a host of other delicious goodies you can slather or sprinkle onto the puff pastry dough before rolling it up into a little elephant ear.

Nutella + Puff Pastry = Success.

Recipe Rundown
Taste: What is better than buttery puff pastry? Nutella is.
Texture: The puff pastry is flaky and slightly crunchy while the nutella is smooth and slightly oozing.
Ease: One of the easiest things to make. It would be a great dessert to make with kids.
Appearance: They're edible elephant ears! What could be cuter?
Cons: The only negative thing I can think of is how bad these are for you, but if you manage to buy puff pastry without nasty ingredients like margarine, it makes it a little better ;)
Pros: Super delicious, super easy, and perfect for entertaining.
Would I make this again? I think next time I'll make savory palmiers, maybe with some homemade pesto.

*Note: As I mentioned earlier, it is a little difficult to find puff pastry at the grocery store that isn't loaded with manufactured ingredients like margarine or other hydrogenated oils. I was able to find an all-natural frozen puff pastry at Whole Foods.

Nutella Palmiers

frozen puff pastry dough, thawed (see note)
Nutella

Preheat oven to 450; line a baking sheet with parchment paper or a silpat.

On a clean work surface roll out a sheet of thawed puff pastry dough so it is roughly 10x12 inches. Using a spatula, spread out nutella onto puff pastry, remembering that less is more. Gently take one vertical side of the dough and roll it inward, stopping at the middle. Take the remaining side and roll it inward, meeting at the middle to create the palmier shape. Press the sides together so they stay put. Repeat for as many sheets of puff pastry as desired. For a flakier palmier, let the nutella filled logs chill in the fridge for at least 30 minutes.

Using a sharp knife, slice the log into 1/2 inch chunks. Place the palmiers onto the prepared baking sheet, leaving plenty of room in between palmiers so they can spread in the oven. Bake for 10-15 minutes or until the dough is slightly golden.

The Best Burger. Ever.

handleheat@gmail.com (Tessa) — Sun, 13 Jun 2010 18:04:00 +0000

Burgers. In America. In the spring and summer-time. This all just sounds right. And it is, especially with this recipe. I don't have a barbecue (ugh, I know) so I've been scouring the internet and my recipe books and magazines for a delicious burger recipe that doesn't require grilling. This recipe is definitely delicious. I had never cooked with buffalo meat before but after testing this recipe I think I'm going to incorporate it into my kitchen much more. Its leaner than beef, just as tasty, and not too gamey (which I was afraid of). Plus much of the buffalo meat at the market comes from animals who have access to wide, open areas and food that is natural to their diets which makes the meat better for the earth, your body, and your taste buds. Yum, yum, yum.

Recipe Rundown
Taste: Bison meat is good. So are onions caramelized in wine. So is cheese.
Texture: The burgers are lean yet juicy and tender which pairs perfectly with the slightly crisp buns.
Ease: The onions do take some time but they can be made ahead. No step is too difficult. I made these for lunch and it took about 40 minutes from start to finish.
Appearance: Fast food restaurants have given burgers a very unappealing image so pile on each ingredient somewhat carefully and you will have a scrumptious looking burger.
Cons: My only gripe is the amount of time the onions take to caramelize but it since they are low-maintenance you can accomplish other things in the kitchen during this time.
Pros: My boyfriend, who loves burgers, said this was the best burger he's ever eaten (hence the title!).
Would I make this again? Already have :)

Bison Burgers with Cabernet Onions and Wisconsin Cheddar
From Bon Appetit February 2009
Serves 4

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
Dijon mustard
1 small head of escarole, leaves separated

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD Can be made 3 days ahead. Cool, cover, and chill.

Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute (Keep an eye on them!). Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

Blondie vs. Blondie

handleheat@gmail.com (Tessa) — Mon, 07 Jun 2010 18:21:00 +0000

The reason I might have an unmistakable attraction to blondies could possibly be because I'm a blondie (imagine me as a kid with light blonde ringlets). Or maybe it is because when blondies are done right they are positively mouth-watering. Especially when you add peanut butter to the mix. And chocolate chips.

I've noticed that the popularity and availability of blondies is much like the number of natural blonde people in the population - limited. It seems that cookies and chocolate brownies rule the hand-held dessert tray. But I think these blondies deserve a spot on the dessert tray too. They are simply delicious. Make them for your family or friends, I think they'll agree.

Recipe Rundown
Taste: I love peanut butter and I love chocolate. The combination of the two is perfect.
Texture: The main reason I love brownies and blondies and cookies so much is the texture. Soft, chewy, and slightly crisp around the edges. Mmm.
Ease: Straightforward & simple directions, no need to even wait for the butter to soften.
Appearance: I've concluded that pretty much anything in bar-form is going to look tasty. These blondies are no exception! Especially since they are beaded with just melted chocolate chips.
Cons: None. Except maybe the sugar and butter involved. Worth it though!
Would I make this again? 100% yes.

Peanut Butter Blondies
Adapted from My Kitchen Addiction who adapted from Better Homes and Gardens

1/2 cup (1 stick) unsalted butter
2 cups brown sugar
1/2 cup natural peanut butter
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk or semi-sweet chocolate chips

1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.

2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool while combining the flour, baking powder, baking soda and salt in a large mixing bowl.

3. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter. Fold in half the chocolate chips, reserving the rest for sprinkling on top.

4. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the milk chocolate chips and lightly pressing them into the batter.

5. Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into 1-2 inch squares and serve.

And the winner is...

handleheat@gmail.com (Tessa) — Fri, 04 Jun 2010 18:35:00 +0000

Before I went on my vacation to San Francisco, I held a giveaway sponsored by the folks at Snubbr for a free cookbook of the winner's choice. Snubbr picked Julia as the winner! Congratulations to Julia who commented:

"I wanna win the Artisan bread in 5 minutes. b/c I am sick of buying bread from my supermarket. I wanna be in charge of what ingredients to put in my food, and am trying to be more health conscious this year because my doctor says i have high cholesterol."

I love my copy of Artisan Bread in 5 Minutes a Day (I think I'll post my experience with my first loaf of artisan bread soon!). I hope you do too, Julia!

Happy Friday everyone!

Chicken Milanese with Spring Greens & Orzo

handleheat@gmail.com (Tessa) — Sat, 22 May 2010 03:50:00 +0000

Two days from now I'll be hopping on a plane with my boyfriend, leaving the 101 degrees F that defines Phoenix for the brisk and often overcast San Francisco. I. can't. wait. This recipe for Chicken Milanese makes me think I might miss cooking while I'm gone away from home for 5 days but I'm sure San Francisco's wondrous culinary attractions will appease me ;). If anyone has any recommendations on where to go or what to eat, please let me know!

I come back Thursday, the day after my giveaway closes, so make sure you enter before then! Hopefully I'll be posting pictures of my trip on twitter so if you'd like to see what I end up doing, follow me.

Have a good weekend and make this recipe!).

Recipe Rundown
Taste: Every element of this menu was very flavorful, no boring chicken, salad, or pasta here.
Texture: Along with the taste this menu's textures were very lovely and complimentary; crisp yet moist chicken, al dente orzo, and tender just coated greens.
Ease: Although there are quite a few steps and dishes dirtied, nothing is too difficult or daunting.
Appearance: The plates look full and delicious, yet light enough for spring/summer and healthy.
Pros: Tasty and healthy. Also, this recipes serves 2 which is nice since usually it is just me and my boyfriend eating.
Cons: Like I said before there are quite a few steps and dishes involved which never leaves your kitchen looking very pretty.
Would I make this again? Most likely :)

Chicken Milanese with Spring Greens
& Parmesan Browned-Butter Orzo
Serves 2
From Cooking Light Magazine
Note: Letting the breaded chicken set for a few minutes ensures the coating will adhere.

3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon kosher salt, divided
Dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Serve with Parmesan-Browned Butter Orzo: Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add ½ cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1¼ cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.

Nutella Ice Cream + A Giveaway!

handleheat@gmail.com (Tessa) — Wed, 19 May 2010 18:35:00 +0000

There are some recipes that just sound good when you hear the title or list of ingredients. Anything that has nutella in it is bound to be tasty but when I saw a recipe Nutella Ice Cream over at Sugarlaws, I knew I had to make it. So with more milk and cream than I had ever used before in one recipe and my brand new lovely Cuisinart Ice Cream Maker, I made the easiest, most delicious ice cream I've ever had. Ever. I don't claim that phrase to a many recipes but I think this ice cream recipe deserves it. Its _________ (insert multiple synonyms for the word "delicious") and so simple if you have an ice cream machine.

Now if Nutella Ice Cream wasn't enough to make you swoon, I'm also hosting a giveaway! My second one because the first one was so much fun.

Thanks to the pretty folks over at Snubbr I am giving away ONE cookbook under $30 of YOUR CHOOSING to the U.S. resident who leaves the best comment on this post saying which cookbook you would like to win and why. Snubbr will pick their favorite comment after one week and send the lucky winner the cookbook they desire. ONE COMMENT/ENTRY PER PERSON! Giveaway will close in one week, Wednesday May 26th. Good luck!
Now onto that Nutella Ice Cream...

Recipe Rundown
Taste: The sweet combination of chocolate and hazelnut that is Nutella is absolutely positively delicious.
Texture: Nutella is heavenly on its own but when it is refreshingly cool and indulgently smooth and creamy it turns into a dessert that I can confidently say is better than most I've had in my life.
Ease: If you have a working ice cream machine this is super simple. Just mix the ingredients together, pour into bowl of machine, turn on and then let freeze until the consistency is right. You don't even have to turn on the stove or oven.
Appearance: Scoops of ice cream will always look appetizing.
Pros: Super easy, amazingly delicious, perfect for summer.
Cons: Nutella ice cream definitely isn't the healthiest treat in the world but is SO worth it on special occasions.
Would I make this again? YES.

Nutella Ice Cream

From Sugarlaws

1/3 cup nutella
1/3 cup sugar
1/2 cup heavy cream
1 cup milk
1 tbsp vodka

1. Beat together the nutella, sugar, heavy cream, milk and vodka until blended evenly.

2. Churn into ice cream according to your ice cream machine’s directions, and then freeze for four hours before serving. The ice cream lasts about a week in the freezer.
Makes about 2 cups.

Healthy Almond Cupcakes with Pomegranate Frosting

handleheat@gmail.com (Tessa) — Wed, 12 May 2010 20:17:00 +0000

Cupcakes. They seem to have hit America by storm over the past few years. They are cute, small, and indicative of a special occasion. Today, for instance, was my last final test and last day of class for all my general education classes! Cupcakes were in order to welcome in summer break. Pastry chefs and innovative home cooks have been spewing out flavor combination by the hundreds, from traditionals like vanilla cupcakes with chocolate icing, to more unique pairings, sometimes involving bacon. Most of the time, however, the cupcakes are overly sweet with so much sugar and butter its hardly worth the momentary enjoyment of those first few bites.

So, I decided I wanted to make a batch of cupcakes that had a uniquely scrumptious flavor without all those ingredients that makes your body wish you hadn't scarfed that giant Sprinkles cupcakes in 5 seconds flat. The first and more obvious changes I made were to add some whole-wheat goodness (I finally found some King Arthur White Whole-Wheat flour at my grocery store! Score!) and reduce the fat by adding some apple sauce. Next came the goal of reducing the sugar which I think I successfully achieved by adding a healthy splash of both vanilla and almond extracts, creating both a sweet aroma and taste. Lastly, I needed a frosting that didn't call for pounds of butter and full-fat cream cheese but also didn't compromise taste. Taking a cue from Ellie Krieger's recipe for healthier cupcakes, I used Neufchatel cream cheese, a lot less sugar, and pomegranate molasses for both added tangy-ness and color. No food coloring here.

I was pleased with the results of my healthy cupcake recipe experiment, hopefully you will be too if you try these!

Recipe Rundown
Taste: Although this recipe doesn't require much sugar, the almond and vanilla extracts sweeten the cupcake itself while the frosting adds a nice tangy touch.
Texture: The cupcakes are moist and tender, you would never know they were made using whole-wheat flour and applesauce.
Ease: Every step of this recipe is easy, although it does require quite a few. I love having a batch of pomegranate molasses in the fridge, it can be used to all sorts of recipes (lamb, pork, chicken, salad dressing, baked goods).
Appearance: Cupcakes are always cute, especially when they have a subtle pink-purple frosting.
Expense: The most expensive thing would probably be the POM juice to make the molasses, which is still less than $5.
Pros: I love that these cupcakes are not only cute and delicious with a sweet tangy-ness, but they are healthy due to the lowered fat, whole wheat flour, and POM molasses (hello, antioxidants!).
Cons: There are a few steps involved, but I think they're well worth it.
Would I make this again? For sure.

Healthy Almond Cupcakes with Pomegranate Frosting
Yield: 10 cupcakes Recipe by Tessa

1/2 cup all-purpose flour
1/2 cup white whole-wheat flour (King Arthur)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/3 cup granulated sugar
1/4 cup butter, softened
1/2 teaspoon almond extract
2 large eggs
2/3 cup unsweetened applesauce

1. Preheat oven to 350 F. Line 10 muffin cups with liners.

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a stand mixer or with a hand held electric mixer and a large bowl, beat together the sugar, butter, vanilla, and almond of high speech for about 2 minutes, or until well mixed.

4. Add the eggs, one at a time, until incorporated. Now add the flour mixture alternately with the applesauce, beating after each addition until just combined, scraping down the sides as needed.

5. Pour batter into prepared muffin tin until each cup is 3/4 full and place in oven. Bake for 20-25 minutes or until lightly browned on top and a toothpick poked into the middle of the cupcake comes out clean. Let cool completely on rack before frosting.

Pomegranate Frosting

3 ounces 1/3 less fat cream cheese (Neufchatel)
1/4 cup confectioners sugar
1 tablespoon pomegranate molasses (recipe below)

Beat the cream cheese and sugar with an electric hand mixer until well mixed and fluffy. Add the pomegranate molasses in and beat until incorporated. Using a small offset spatula, ice the cupcakes. Icing will be somewhat runny initially. Once the iced cupcakes are stored in the refrigerator it should set.

Pomegranate Molasses

2 cups POM Wonderful pomegranate juice
3 tablespoons sugar
splash of fresh lemon juice

1. Combine ingredients in a small saucepan set over medium heat. Bring liquid to a boil, then reduce heat to a gentle simmer. Simmer for about 40-50 minutes until the mixture has a thick consistency. Let cool, the use or store in the refrigerator.

Flatbread with Pancetta, Mozzerella, and Asparagus

handleheat@gmail.com (Tessa) — Wed, 05 May 2010 00:43:00 +0000

This recipe was lurking on the very last page of April's issue of Cooking Light magazine. I almost didn't see it. I'm so glad I was paying attention though, because "Pancetta, Mozezerella, and Asparagus" just call out to me, asking to be prepared together because they'd be delicious combined. Also, I had just purchased a baking stone so there was really no better recipe to test out the stone than this one. The stone was a success and so was this flatbread recipe. It turned into something more similar to pizza which I didn't mind at all. The recipe in the magazine calls for the asparagus to be thinly sliced with a mandolin but I couldn't be bothered with that, it seemed unnecessary so I just cut mine into bite sized pieces.

There's something uniquely rewarding about making something nearly completely from scratch, especially if it involves dough. This recipe is no different. Although the dough does take some time, it is small in comparison to most dough recipes. Also this dough is surprisingly easy to handle, I felt like an Italian pizza man must feel when he confidently tosses the pizza dough into the air when I managed to coax my dough into a proud circle. Make this recipe before asparagus goes out of season! I think you'll like it.

Recipe Rundown
Taste: The flavor of the asparagus and the flatbread itself is enhanced with the saltiness of the pancetta and parmesan. The combination of ingredients is just delicious.
Texture: My flatbread ended up being more like a pizza. The crust was soft in the middle and crusty around the edges (especially if you use a baking stone in the oven), the asparagus chunks were tender, and the pancetta added a wonderful crunch.
Ease: Not the easiest recipe in the world since you are making your own crust but its one of the easiest doughs I've made and formed.
Appearance: Pizza is pizza and when does it not look like something you want to sink your teeth into?
Expense: Asparagus are in season so they're cheap right now. A hunk of real Parmigiano-Reggiano cheese can be expensive but it will last forever.
Pros: The flatbread held up in the fridge and reheated well in the oven. Plus this is a healthier take on pizza.
Cons: Since you are making scratch pizza dough it does take some time and patience but I think its worth it.
Would I make this again? For sure.

Flatbread with Pancetta, Mozzarella, and Asparagus
Yield: 8 servings
From Cooking Light April 2010

1/2 cup warm water (100° to 110°)
1 teaspoon dry yeast
6.7 ounces all-purpose flour (about 1 1/2 cups), divided
1/2 teaspoon sea salt
Cooking spray
1 teaspoon dried thyme
2 ounces pancetta, finely chopped
1 garlic clove, minced
1/8 teaspoon freshly ground black pepper
1 tablespoon cornmeal
1 cup very thinly vertically sliced asparagus
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

1. Combine warm water and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 5.6 ounces (about 1 1/4 cups) flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1.1 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.)

3. Heat a small skillet over medium heat. Add thyme, pancetta, and garlic to pan; sauté 5 minutes or until pancetta is crisp. Stir in pepper.

4. Preheat oven to 475°.

5. Place a baking sheet in oven for 15 minutes to preheat. Punch dough down; cover and let rest for 5 minutes. Stretch dough into a 10-inch circle on a floured surface. Sprinkle 1 tablespoon cornmeal on preheated baking sheet, and place dough on sheet. Spread pancetta mixture evenly over dough. Arrange thinly vertically sliced asparagus over pancetta mixture; sprinkle evenly with shredded part-skim mozzarella cheese. Bake flatbread at 475° for 10 minutes or until crust is golden. Remove from oven. Sprinkle with freshly grated Parmigiano-Reggiano cheese. Cut flatbread into 8 wedges

Whole Grain Brownies

handleheat@gmail.com (Tessa) — Fri, 30 Apr 2010 23:13:00 +0000

As of late, I've been more and more interested in simple & healthy recipes. Something I've done steadily for the past year is try to phase out refined flours in all that I eat. I switched to eating pretty much only whole-wheat sandwich bread and even whole-wheat bagels and English muffins. No more white rice and I try to stay away from enriched pasta, but sometimes that's a tough one. Whole wheat pasta is yummy though.

I realized that lately the only times I was eating refined flour was when I either went out to eat or when I was baking a treat. I've decided that's going to change though, I'm on a mission to change my baking to utilize whole-grain flours more often than not. To aid my mission I recently picked up a copy of the wonderful King Arthur Flour's Whole Grain Baking Book. This book is pretty much the bible of whole-grain baking, containing nearly every baked good recipe you can imagine, even one for whole-grain chocolate croissants. And although I've spotted quite a bit of butter and sugar, even margarine (gasp!), this is definitely a step in the right direction to more healthy baking. The next time I make these brownies, I'm going to substitute applesauce for butter and see what happens (I'll let you know!).

Recipe Rundown
Taste: After letting the brownies rest overnight like the recipe recommends I was absolutely pleasantly surprised by how chocolate-y and rich these brownies tasted, I would have never guessed they were whole-grain if I hadn't have made them.
Texture: Soft, chewy, fudgey, moist. Nothing you'd expect from a whole-grain brownie.
Ease: Straight-forward homemade brownie recipe. The hardest part is waiting overnight to eat them.
Appearance: These brownies are thick and just look gloriously chocolate-y and fudgey
Expense: Inexpensive, especially if you buy your chocolate chips on sale or in bulk.
Pros: These brownies are whole grain! And you can substitute applesauce for the butter which I'm going to try next time then update this. They stay soft for several days, too.
Cons: The only thing I can think of is that you have to wait overnight to eat these brownies.
Would I make this again? I think this will be my go-to brownie recipe. Sorry, Baked Brownie!

Whole Grain Brownies
Yield: 2 dozen
Adapted from King Arthur Whole-Grain Baking

1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla
4 large eggs
1 1/2 cups white whole wheat flour
2 cups semisweet chocolate chips

Preheat oven to 350 F. Spray a 13 x 9-inch pan with cooking spray and, if desired, line the pan with parchment paper or aluminum foil leaving an overhang on opposing sides for easy removal after baking. I like to spray the aluminum foil with cooking spray too just to make sure the brownies release.

Add the butter to a saucepan set over low heat and melt it. Remove the pan from the heat, add the brown sugar and stir to combine. Return the pan to the heat (still on low) until the butter/sugar mixture is hot (about 110 F to 120 F) but not bubbling. If the mixture separates, stir briefly to recombine.

Transfer the mixture to a large bowl then add the cocoa, salt, baking powder, espresso powder and vanilla. Add the eggs one at a time, stirring to incorporate after each addition. Finally, add the flour and chocolate chips and mix to combine.

Transfer the batter to the prepared pan. Bake for 28-30 minutes, or until a cake tester inserted in the center reveals wet crumbs, but not raw batter, and the edges are set. Move the pan to a cooling rack to cool completely.

Once cool, cover and let sit overnight before cutting. This rest allows the bran to absorb moisture and soften, leading to both better flavor and texture.

Mexican Pulled Chicken + A winner!

handleheat@gmail.com (Tessa) — Fri, 23 Apr 2010 21:43:00 +0000

Sometimes I see a photo for a recipe on Tastespotting or Food Gakwer that looks so delicious I just have to re-create it. I love that with cooking and baking you can take a photo of something gorgeous and recreate it so that you're eating that same gorgeous thing in less than a few hours. Now if only I could recreate and live out the gorgeous photos in travel and fashion magazines and websites. Katerina's recipe for Mexican Pulled Chicken over at Daily Unadventures in Cooking. is fabulously delicious but healthy and super easy. My favorite. I made this pulled chicken one day and served it on a whole wheat homemade tortilla from Trader Joe's with some sour cream, fresh greens, and sliced avocado. Then the next day I used the leftovers for a cheese quesadilla. The chicken keeps well in the fridge in an airtight container.

Recipe Rundown
Taste: I was concerned by the lack of ingredients in this recipe but the chicken ended up being full-flavored. I was pleasantly surprised.
Texture: Surprisingly tender for boneless skinless chicken breast.
Ease: Simple simple simple (Thoreau would have liked this recipe).
Appearance: The chicken might not look amazing on its own but when placed upon a tortilla with fresh veggies it looks very appetizing.
Expense: Inexpensive.
Pros: Simple, cheap, healthy, and the leftovers are versatile.
Cons: Honestly can't think of one!
Would I make this again? This one is going into my weekly routine.

Now for the part of this post I've been waiting for! Announcing the winner of Handle the Heat's one year blog birthday! The winner of the Escali Digital Scale is.... Stephanie of Ice Cream Before Dinner!!!! Stephanie, who has great taste in music, commented:

its amazing how fast a year goes by, isn't it? congrats on blogging for a whole year! i'd have to say my fave dessert is BLONDIES. they're so versatile - you can add so many DIFFERENT things to them, so many different toppings, that they can be completely different each time you make them. :)
your berry cobbler looks great, i'm preparing to make one of those in a few days!

Congratulations! I love blondies too, I'll have to post a blondie recipe soon! A lot of you answered that your favorite dessert is something chocolaty which I have to agree, chocolate really is the best. I enjoyed hosting this giveaway and I think I'll do one again.

Happy Friday!!

Mexican Pulled Chicken Recipe
Yield: 2-4 servings

1 tablespoon olive oil
1/2 onion roughly chopped
1 heaping teaspoon ground cumin
1/2 teaspoon chili powder
salt and pepper
2 boneless, skinless chicken breasts
3/4 cup salsa (homemade is better but jarred is fine for a quick dinner!)
1 cup chicken stock
1/2 lime juiced
In a heavy pot with a lid heat olive oil to medium and add onion, cumin, chili powder and a big pinch of salt and pepper. Cook onion, stirring regularly until it starts to soften. Add chicken, salsa and chicken stock and bring to a simmer. Cover and cook for 15-20 minutes or until chicken is cooked through.
Remove chicken from pot and set aside. While chicken cools bring the sauce to a simmer, uncovered and reduce by half. When the chicken is cool enough shred it with two forks. Stir chicken back into sauce and reduce heat to low. Add lime juice. Taste and adjust for seasoning.

Mixed Berry Cobbler, Blog Birthday, and a Giveaway!

handleheat@gmail.com (Tessa) — Sat, 17 Apr 2010 17:52:00 +0000

I have a bad habit of beginning a project and never finishing it. I love the rush of excitement and inspiration that comes with discovering a concept and going with it, but I have a tendency to get bored or frustrated and just letting the idea or project fade away.

At least, I thought I had that problem but something recently has occurred to me. Maybe its not that I have trouble sticking to something but that I just hadn't found something worth sticking to yet. A perfect example is of me and my boyfriend. Before I met him all my previous relationships were short, I would get bored of things real quick. But just this past March my boyfriend and I celebrated our two year anniversary. I think he's worth sticking with. And now it is Handle the Heat's first birthday! I finally found something that I'm passionate about, something I wake up thinking about and fall asleep dreaming about. I had started websites and blogs in the past but none of them lasted more than a few months, like my past relationships. Now I'm happy to say that today marks the day that I first started Handle the Heat, one whole year ago. And I look forward to many more years.

I don't think I would have stuck around this long if it weren't for all the amazing people in the food blogging community. I've learned so much not only about food, cooking, baking, photography, and coding, but about how one nice comment or email can vastly improve someone's day. How a whole community of people with common interests can be so lovely, even though most of us have only "met" via the internet. I think what has motivated me the most, however, is each and every person who reads my blogs. I can't tell you how much I appreciate every single comment, but I can show you. As a thanks to everyone who has ever stopped by Handle the Heat, I'm hosting my very first giveaway!

I am giving away an Escali Primo Digital Multifunction Scale to one U.S. or Canadian reader. A scale is invaluable in the kitchen, especially if you like to bake or measure out your portions. One of my favorite baking books, The Art & Soul of Baking, says of measuring by weight,

"... Here's the most foolproof path to success: Put aside the dry measuring cups, purchase a digital scale, and start weighing. If one thing can improve your baking, beginning with your first pan of brownies, it's a scale. You don't need a big professional scale; in fact, a slim, digital one that slips easily out of sight when not in use is perfect for your home baking."

How to enter:

Enter once by leaving a comment on this post telling me what your favorite dessert is (cookies, brownies, cake, pie, fruit, etc). Make sure to leave your email address to be contacted by in case you win!
Enter twice by tweeting about the giveaway @handleheat and then leaving me a second comment telling me you've tweeted.
You have until 12pm MST on Thursday, April 22nd to enter. I will choose a winner on Friday, April 23rd via random.org

When I was deciding what to post about for my blog birthday the first things that came to mind were extravagant cakes and desserts that I normally wouldn't make. Then I came across this recipe for Mixed Berry Cobbler. Its healthy, simple, and absolutely divine. Why make an extravagant cake when something simple is just as good? Especially since those are the kind of recipes that I feature on Handle the Heat more often. Now, don't get me wrong, making croissants or a five layer cake from scratch is something I enjoy doing, but not everyday. Mixed berry cobbler is something I could make everyday.

Recipe Rundown
Taste: The berries are luscious on their own but when they are cooked down with a little sugar and a hint of orange they turn into something magical. The cobbler topping makes this recipe that much better, and I actually think it is improved with the use of nutty whole grain flour.
Texture: The berries form an almost chunky jam-consistency when baked. It is lovely.
Ease: Easy peasy.
Appearance: Its rustic and familiar. I love the contrast of the bright pinks and purples or the berries contrasted with a light colored baking dish.
Expense: Frozen berries are less expensive, often fresher since they are picked and frozen at the peak of freshness, and won't go bad sitting in your fridge for too long.
Pros: Simply delicious and the fact that it is healthy is an added bonus.
Cons: I can't think of any.
Would I make this again? Maybe next week!

Mixed Berry Cobbler
Yield: 6 servings
From Ellie Krieger's So Easy

For the Filling:

Cooking spray
2 (12-ounce) bags frozen mixed berries, thawed (about 6 cups)
1/4 cup whole-wheat flour
1/4 cup sugar
1 orange, zest finely grated (about 2 teaspoons)

For the topping:

1/4 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup lowfat buttermilk
2 tablespoons canola oil

Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.

In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.

In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.

In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

Garlic Basil Shrimp

handleheat@gmail.com (Tessa) — Tue, 13 Apr 2010 22:54:00 +0000

Did you know that I adore shrimp? And pasta? And Italian food all-together? Did you also know I love my meals (and men) to be uncomplicated, easy, healthy, satisfying and great on a weeknight? I can safely say that this recipe satisfied all of what I love in a recipe. It comes straight from the cover of Ellie Krieger's newest book So Easy. I've made a few of Ellie's recipes in the past and have been pleased with every single one and this Garlic Basil Shrimp is no exception. I think if you add this recipe to your menu for dinner this week, you'll be pleased too.

Recipe Rundown
Taste: Simple yet mouthwatering. These flavors are divine when paired.
Texture: Perfect, just don't overcook the shrimp.
Ease: Very easy, very weeknight dinner proof.
Appearance: Shrimp is an attractive seafood specimen. I love the look of this dish because the shrimp and tomatoes are about the same size and orzo always looks lovely.
Expense: If you buy the shrimp frozen this recipe rounds out under $10.
Pros: Super easy, delicious, and healthy. And shrimp is my favorite!
Cons: I can't think of any.
Would I make this again? Mhmm!

Garlic Basil Shrimp

2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
salt and freshly ground black pepper
3 cups cooked orzo pasta, preferably whole wheat

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.