Hezzi-D's Books and Cooks

Stuffed Pepper Soup

2012-02-24T06:46:00.001-05:00

When I received my soup recipe swap recipe I laughed out loud. The recipe I received was for Stuffed Pepper Soup, which was exactly the recipe I submitted for the swap. However, after looking at the recipe I noticed several differences between my recipes and Ammie's. The most noticeable difference is that while mine is made in the crock-pot, her version is made on the stove.

This soup recipe was very straight forward and was ready in less than an hour. I like the addition of both green and red peppers. The brown sugar adds just a hint of sweetness which is perfect in this soup. My husband and I both enjoyed this version and I'll keep this recipe on hand for a quick weeknight meal.

Stuffed Pepper Soup (adapted from Adventures in My Kitchen)
1 lb. ground sausage
2 c. water
16 oz. tomato sauce
28 oz. canned plum tomatoes, undrained
1/2 c. uncooked white recipe
2 garlic cloves, minced
1/2 onion, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T. brown sugar
1 t. salt
1 beef bouillon cube
1 t. black pepper

1. Heat a Dutch oven over medium high heat. Add in the ground sausage and cook until it is browned. Drain the excess fat.

2. Add in the remaining ingredients, stirring to combine.

3. Bring the soup to a boil and then reduce heat to low. Cover and simmer for 30 minutes or until the peppers are tender.

This post linked to:
Fusion Friday, Foodie Friday , Shine on Friday

Homemade Gnocchi

2012-02-23T06:11:00.002-05:00

     Making homemade gnocchi has been on my to do list for a long time. I love the pillow soft clouds of potato pasta. I figured they were probably difficult to make just like any pasta and was surprised when I took a look at the recipe. It didn’t seem nearly as difficult as I thought but it did look time consuming.

     I happened to have a 2 hour delay yesterday so I baked my potatoes before going to work and let them cool during the day. When I got home I peeled them and put them into the shredder on my new food processor. The shredder made the recipe fairly easy because it took around 2 minutes to shred all 3 potatoes.

     Mixing the dough was the difficult part. I had a hard time getting the potatoes and flour to form a dough, but after 30 minutes or adding flour and kneading I’d formed a passable dough. The gnocchi was easy to form and cut and they puffed up in the boiling water. The end result was a little heavy but tasted ok. It wasn’t the best gnocchi I’ve ever had but both my husband and I thought it was good for a first effort. In the future I will bake the potatoes longer so they are easier to incorporate into the dough.

Gnocchi (adapted from Stick a Fork in It )
3 large potatoes (about 2 ½ pounds)
1 egg, lightly beaten
1-2 c. flour
½ t. salt

1. Preheat the oven to 425 degrees. Bake the potatoes for an hour and a half. Set aside to cool.

2. Peel the potatoes, and put them through a food mill or a food processor shredder.

3. Pile the potatoes on a cutting board and drizzle the egg over top of them. Add in ¾ cup of flour and salt. Use your fingers and combine the ingredients to form a soft dough. Continue adding flour until the dough is smooth and moist, but not sticky.

4. Cut the dough into four pieces and roll each piece into a long roll. Use a knife and cut into ½ inch pieces. Dust with flour.

5. Bring a pot of water to a boil. Put the gnocchi in the water and boil for 5 minutes. Drain and serve with sauce.

This post linked to:
Frugal Food Thursday, Full Plate Thursday, It's A Keeper Thursday
Sundae Scoop Sundays

Slow Cooker Smokey Pulled Pork Tacos

2012-02-22T06:07:00.003-05:00

      On Thursdays I don't get home from work until 6:30. Well, that's not exactly true. I work until 3:30, then tutor students until 4:30, and then I got to Zumba from 5-6. On those days I'm always exhausted when I get home so I always try to have something in the slow cooker. I've been finding some wonderful crock-pot recipes lately and I currently have a stack of them sitting on my bedside table.

     I recently made these smoky pulled pork tacos. This was super easy to put together in the crock-pot and smelled delicious by the time I got home. The spiciness of the green chilies, the smokiness of the chipotles, and the sweetness of the brown sugar combine to make a great tasting taco meat. The taste and texture were much better then plain old ground beef and it only to minutes to shred the pork once I got home.

     We had our tacos with lettuce, cheese, black beans, sour cream, and rice. We made nachos with it on the weekend and they were really good. I love making dishes that can be used in different way when eating them later on in the week. It would also be good on a bun as a sweet and spicy pulled pork sandwich.

Slow Cooker Smoky Pulled Pork Tacos (adapted from Tasty Trials)
3 lb. pork shoulder roast
2 c. salsa
4 oz. can green chiles
2 chipotles in adobe, finely chopped
1/3 c. brown sugar
1 bottle Mexican beer
1 t. salt

For serving:
Tortillas
Cheddar cheese
Sour cream
Black beans

1. Trim the pork of excess fat.

2. Combine the salsa, green chilies, chipotles, brown sugar, and salt in the bottom of a crock-pot. Mix well.

3. Place the pork roast in the salsa mixture and spoon some on top of the pork. Pour the beer over top of everything in the crock-pot and cook on low for 8-10 hours.

4. When ready to serve use two forks and shred the pork, leaving it in the salsa.

5. Serve on tortillas with cheese, sour cream, and black beans.

This post linked to:
What's Cooking Wednesday, Mid-Week Fiesta, Cast Party Wednesday
Not Baaad Sundays

King Cupcakes for Mardi Gras

2012-02-21T06:07:00.001-05:00

Get out the green, gold, and purple beads it's Mardi Gras time! Mardi Gras, or Fat Tuesday, is the last day before Lent and many people use it to eat, drink, and be merry! Last year I made a large King Cake for our Mardi Gras celebration. While it was delicious, it took a lot of work. This year the teacher's at my school have to work but we don't have any kids so I thought it would be fun to make something for the staff to help us get into the Mardi Gras mind set.

I saw some Mardi Gras cupcakes that looked perfect. I used a cupcake recipe from Cook's Illustrated and the filling recipe from DJ's Sugar Shack. The cupcakes were easy to make and smelled wonderful with the brown sugar and cinnamon mixture in the middle. I skipped a heavy frosting in favor of a light powdered sugar glaze and sprinkled gold, green, and purple sugar on top. My mom gave me some sugar sheets for Christmas so I used scissors and cut out little king crown's to put on top. The cupcakes were cute and I loved the spiced centers. These were perfect to make for a crowd.

King Cupcakes (cupcake recipe adapted from Cook's Illustrated, King Cupcake idea from DJ's Sugar Shack)
For the cupcakes:
3 c. flour
1 1/2 c. sugar
1/2 c. brown sugar
1 T. baking powder
1 t. salt
12 T. butter, room temperature
1/4 c. applesauce
1 c. low fat sour cream
3 eggs
2 egg yolks
1 T. vanilla

For the filling:
1 c. brown sugar
1 T. cinnamon
1 t. nutmeg
2 T. butter

For the glaze:
2 c. powdered sugar
3-5 T. low fat milk
1 t. vanilla

1. Preheat the oven to 350 degrees. Line 2 standard cupcake tins with cupcake liners (24 total). Set aside.

2. In a large mixing bowl combine the flour, sugar, brown sugar, baking powder, and salt. Add in the butter, applesauce, sour cream, eggs, egg yolks, and vanilla. Mix for several minutes or until the batter is smooth.

3. In a small bowl melt the butter for the filling in the microwave. Add in the brown sugar, cinnamon, and nutmeg and mix well.

4. Put a tablespoon of batter into each cupcake cup. Put a teaspoon of filling on top of the batter. Then carefully pour another tablespoon of batter on top of the filling. Repeat for all 24 cupcakes.

5. Bake for 22-26 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the tin and cool on a wire rack.

6. Meanwhile, combine the powdered sugar, milk, and vanilla in a small bowl. Mix until well combined. Spread a small amount of glaze on each cooled cupcake and sprinkle with gold, green, or purple sugar.

This post linked to:
Crazy Sweet Tuesdays, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays
Made From Scratch Tuesdays, Tuesdays at the Table

Stir Fried Tofu with Ginger Oyster Sauce

2012-02-20T08:24:00.001-05:00

We really enjoy tofu but I find myself making the same handful of tofu dishes over and over. I've tried several tofu dishes that haven't turned out too well and others are complicated and take a lot of time. While this is yet another Asian tofu dish, the flavors are different from many of the other ones I make. My favorite part of this dish is that several different vegetables are cooked with the tofu and sauce which makes for an easy meal to put over rice.

Another thing I liked about this recipe is that there is a choice of vegetables at each of the three stages so I picked three vegetables that I had on hand. Next time I could choose three different vegetables and make a totally different meal. This time we went with carrots, broccoli, and napa cabbage.

The colors of the dish were gorgeous and the vegetables went well with the sauce. The tofu is cooked up crispy then taken out of the pan. The vegetables are stir fried then coated with a ginger oyster sauce which is light but packs a lot of flavor. Everything is tossed together and then served over rice. It's a delicious and fairly healthy meal that can be made many different ways so that it's new each time.

Stir-Fried Tofu with Ginger-Oyster Sauce (adapted Cooks Illustrated )
Glaze:
2 T. soy sauce
1 T. sugar
¼ c. chicken broth

Sauce:
1 T. soy sauce

1 c. chicken broth

3 T. oyster sauce

2 t. sesame oil
1 T. cornstarch

Vegetables:
4 cloves garlic, minced
1 T. minced ginger
3 T. vegetable oil
1 container extra firm tofu, cut into 24 triangles
1/3 c. cornstarch
2 c. carrots (or green beans, asparagus, or cauliflower)
½ c. chicken broth
1 c. broccoli (or snow peas, celery, or bell pepper)
1 lb. napa cabbage, cut into thin strips (or bok choy)
1 T. sesame seeds

1. Whisk together the glaze ingredients in a small bowl. In a medium bowl whisk together the sauce ingredients. In a third bowl, combine the garlic and ginger. Set all three bowls aside.

2. In a large skillet heat 1 tablespoon of vegetable oil over medium high heat. While the oil is heating sprinkle the tofu with the cornstarch, coating evenly. Add the tofu to the skillet and heat for 4-6 minutes on each side or until golden brown. Add the glaze and cook for 1-2 minutes or until tofu is coated. Remove tofu from pan and put on a plate.

3. Wipe the skillet with a dry paper towel. Heat 1 tablespoon of vegetable oil in the skillet. Add in the carrots and cook for 3-4 minutes or until they just start to brown. Add in the chicken broth and cook an additional 2 minutes.

4. Add the broccoli to the carrot mixture and cook for 3-4 minutes. Stir in the cabbage and cook for one minute. Push the vegetables to the side of the pan and add the garlic and ginger to the middle. Cook for 1 minute or until fragrant.

5. Pour the sauce into the pan of vegetables and stir to coat. Cook 3-5 minutes or until the sauce has thickened. Return the tofu to the skillet and cook until just reheated through.

6. Serve tofu and vegetables over rice.

This post linked to:

Meatless Mondays, Mangia Mondays, Make You Say Mmmm,

Making You Crave Mondays

Untraceable by S.R.Johannes

2012-02-19T00:22:00.002-05:00

Untraceable by S.R. Johannes is a novel about Grace, a 16-year-old girl who is saddened and confused by the disappearance and presumed death of her father. But unlike many other teenagers, Grace is determine to explore the Smokey Mountains where her father disappeared and search for clues as to where he might be. It's been three months since they last saw her father and the local authorities are closing the case and ruling her father's disappearance as death by drowning.

   One day while Grace is out in the woods tracking her father she meets Mo, a teenage boy who is living in the woods and studying to be a geologist. Not only does Mo know what he's doing in the woods, he's funny and good looking as well. The two begin meeting up to fish and talk.

    Then Grace overhears two men talking about illegal poaching of bears. She can only imagine that they could be involved with the disappearance of her father since he was hot on the tail of some local poachers when he went missing. Grace follows the men into the woods only to be caught by then. In a daring rescue Mo shoots one of the men and gets her to safety.

    That's when everything Grace thought she knew about her town, the people in her town, and even Mo gets blown wide open. Grace has stumbled upon something much bigger then finding her father and the people involved will do anything to keep her quiet. The last pages of the novel are a series of lies, betrayals, hope, and tragedy as Grace struggles to process what she has learned and to keep herself alive in time to tell the authorities what she has learned.

     While I thought the book started out slow, it quickly gripped my attention once it got moving. Grace is a strong young woman who not only knows how to take care of herself but is smart as well. Even when no one else believes her father is still alive, she trucks on determined to find out the truth. The side story of romance between her and Mo is sweet. The ending of the book may be a little graphic for younger readers and is a bit over the top, but overall it fits with the theme of the book. This young adult novel is action packed and full of heart racing moments, heart breaking moments, and many different kinds of love.

I give this book 4 out of 5 stars.

This post linked to:
Saturday Situation

Cold Noodle Salad

2012-02-18T07:52:00.001-05:00

I made this salad for the first time in the summer when we were having temperatures in the 90's everyday. I didn't want to turn on the oven or even cook on the stove at any point past 9 am, so I was looking for cold salads to make early in the morning that are filling enough for lunch and dinner. However, I liked this noodle salad so much that I often make it for my lunch even in the winter.

I wanted some type of cold noodle salad because noodles are so filling. I looked around for a while and finally found an Asian inspired one that sounded perfect. I substituted in red bell peppers for the peas (because I hate peas) and it made for a very tasty and refreshing cold noodle salad. I recommend making it a day before you want to eat it so the noodles absorb the sauce and actually turn brown from it. The sauce is slightly spicy, a little tangy, and vaguely Asian. The shredded carrots, and thinly sliced red peppers pair perfectly with the noodles. The cold noodle salad was filling enough to eat for lunch or dinner.

Cold Noodle Salad (adapted from Allrecipes)
8 oz. spaghetti noodles
1 1/2 t. sesame oil
1/4 c. rice vinegar
1/4 c. soy sauce
Juice from 1 lime
Zest from 1 lime
1 T. brown sugar
4 cloves garlic, minced
1 t. red pepper flakes
3/4 c. finely grated carrots (about 2 carrots)
1/2 red bell pepper, cut thin, then chopped into thirds
1/4 c. fresh cilantro, chopped

1. Cook the spaghetti noodles according to package directions. Drain and run cold water over top of them until they are cooled then drain again. Set aside.

2. In a large bowl with a lid combine sesame oil, vinegar, soy sauce, and lime juice. Mix in the lime zest, brown sugar, garlic, and red pepper flakes. Toss in the carrots, peppers, and cilantro and gently toss to coat.

3. Pour the noodles into the bowl with the dressing and stir to coat the noodles. Cover and refrigerate for at least an hour, though it's best overnight.

4. When ready to serve mix the noodles well with the dressing and serve cold.

This post linked to:
Sundae Scoop Sundays, Not Baaad Sundays

Crispy Chicken with Creamy Italian Herb Sauce and Pasta

2012-02-17T06:09:00.002-05:00

When I saw this recipe I knew I had to make it. It has all of my favorites in it-crispy chicken, a creamy sauce, and pasta all wrapped up into one dish. This is another great 30 minute meal. The pasta cooks while the chicken is crisping in the skillet. The chicken was awesome by itself and with the sauce. The cornflake crust gets extra crispy and is flavored with salt and pepper.

The sauce was tasty but really thick. Next time I think I'll eliminate the cream of chicken and add in another cup of chicken broth. It's creamy, filled with herbs, and very tasty. The recipe called for bowtie pasta but I had a box of vegetable pasta (tomato and carrot) that I needed to use and I think it went really well with the creamy sauce. This is definitely comfort food with the fried chicken and creamy sauce. It's a great winter time dish.

Crispy Chicken with Creamy Italian Herb Sauce and Pasta (adapted from Jamie Cooks It Up!)
3 large chicken breasts
4 c. corn flakes
3/4 c. flour
1 t. salt
1 t. black pepper
1/2 c. low fat milk
3 T. olive oil
12 oz. pasta

For the Sauce:
1 (10 oz) container Philadelphia Cooking Cream (Italian Cheese and Herb)
1 can cream of chicken soup
1 c. chicken broth
1/2 c. low fat milk
2 T. fresh chopped parsley

1. In a small food processor crush the cornflakes into crumbs. Pour into a shallow dish and add half the salt and all the pepper.

2. In another dish combine the rest of the salt and the flour. In a third shallow dish pour the milk.

3. Cook the pasta according to the package directions. Drain and set aside.

4. Heat the olive oil in a large skillet over medium high heat.

5. Cut each chicken breast in half. Dredge in the flour then dip into the milk. Immediately coat with the corn flakes making sure the chicken is completely covered. Put in the skillet and cook for 5-7 minutes on each side until golden brown and cooked through.

6. Remove the chicken to a plate and cover with foil. In the same pan you cooked the chicken in add the chicken broth, Philadelphia Cooking Cream, cream of chicken soup, and milk. Whisk the sauce until well combined. Cook for 5 minutes or until warm and bubbly.

7. Put the pasta on a plate and top with the sauce. Place a piece of chicken on top of the pasta and drizzle with the sauce. Garnish with fresh parsley.

This post linked to:

Shine on Friday, Foodie Friday, Fusion Friday

Texas Chicken with Lime Butter

2012-02-16T06:14:00.001-05:00

I'm always looking out for new ways to make chicken because it is my favorite meat. When I ran into this recipe it sounded intriguing as the spice rub included cinnamon, chili powder, and cocoa powder. I also loved the idea of a spicy lime butter to pour over top of the chicken.

When I saw that it was Texas chicken I thought it was going to be a Mexican type dish but I don't think this dish would be considered Mexican. The rub makes a great coating on the chicken and keeps it very moist, but the chicken isn't very good without the butter sauce. The butter is combined with onions, jalapenos, and lime which makes for a mouthwatering sauce. Poured over top of the chicken it makes for a unique and tasty dish that is really unlike anything I've had before.

Texas Chicken with Lime Butter (adapted from Cook Lisa Cook)
4 boneless, skinless chicken breasts

For the spice rub:
1 T. ground cinnamon
2 t. chili powder
1 T. brown sugar
1 t. unsweetened cocoa powder
1 t. sea salt
1 t. black pepper
3 T. olive oil
1 T. balsamic vinegar

For the lime butter:
1/4 c. butter, melted
Juice from 1 lime
1 jalapeno pepper, seeded and minced
2 T. onion, minced

1. In a large Ziploc bag combine all of the spice coating ingredients and blend well. Add the chicken to the bag and move it around until the chicken is well coated in the spices. Let the chicken sit in the spice mix for 3 hours or overnight.

2. Preheat the oven to 450 degrees. Spray a 9 x 13 pan with cooking spray.

3. Place the pieces of chicken in the pan and bake for 20 minutes or until they are cooked through. Allow the chicken to rest 5 minutes before serving.

4. While the chicken is cooking prepare the butter sauce. In a small bowl combine the melted butter, lime juice, jalapeno, and onion. Drizzle the butter over top of the chicken and serve with a slice of lime.

This recipe linked to:

Frugal Food Thursday, Full Plate Thursday, It's A Keeper Thursday

Chili Corn Chip Pie

2012-02-15T06:09:00.001-05:00

I've seen several recipes from Frito pie but I've refused to make them because of the huge fat content. Then I opened up my Cooking Light magazine last month. Imagine my surprise when I saw a recipe in CL for chili corn chip pie! The fat content is not low, but it was much lower then many other similiar recipes. My husband loves Fritos so I was immediately sold on the recipe.

The chili is made on the stovetop and cooks up quickly. It has a rich flavor and thickens while it cooks. The corn chips are simply placed on the bottom of the bowl and the chili is scooped on top of them. For as fast as this chili cooks, it's really rich in flavors. The corn chips add salt and crunch with are perfect for this cold weather dish. Frank and I both enjoyed the corn chip pie and we'll be having it again this winter.

Chili Corn Chip Pie (adapted from Cooking Light Magazine)
1 lb. lean ground beef (I used 93% lean)
1 onion, chopped
1 green pepper, chopped
6 garlic cloves, minced
1 t. ground cumin
1/2 t. red pepper
1/2 t. salt
1 T. tomato paste
1 c. low sodium beef broth

1 (14 oz) can diced tomatoes, undrained

4 oz. Fritos
1/3 c. cheddar cheese

1/4 c. light sour cream

1. Heat a large skillet over medium heat. Add the ground beef and cook for 5 minutes or until no longer pink. Drain off the fat and return the pan to the heat.

2. Add the onion and green pepper to the pan and saute or 5 minutes. Add the garlic and saute 1 minute. Stir in the cumin, salt, and red pepper.

3. Stir in the tomato paste, beef broth, 1/3 cup water, and tomatoes. Bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes or until slightly thickened. Remove from heat.

4. Place 1 oz. corn chips in each bowl. Top with the chili, 1 tablespoon of cheddar cheese, and 1 tablespoon of sour cream.

This post linked to:

What's Cooking wednesday, Mid-Week Fiesta, Cast Party Wednesday

Happy Valentine's Day: 5 Delicious Desserts

2012-02-14T06:06:00.001-05:00

Happy Valentine's Day! Yes it's that time of year again. The stores are filled with chocolates, cards with sentiments of love, and giant teddy bears. My favorite thing about Valentine's Day is the baking. I've included my top five favorite Valentine's Day desserts perfect for the love of your life or the little ones in your life.

Brown Sugar Blondies

Chocolate Covered Brownie Bottom Cheesecake

Red Velvet Cupcakes

Chocolate Chip Cookie Dough Brownies

Valentine Sugar Cookies

Happy Valentine's Day!

This post linked to:

Crazy Sweet Tuesday, Tempt my Tummy Tuesdays, Tuesdays at the Table

Made From Scratch Tuesdays, Totally Tasty Tuesdays

Cook's Illustrated Perfect Chocolate Chip Cookies: Secret Recipe Club

2012-02-13T12:00:00.003-05:00

   I am so glad that we are back in the swing of things with The Secret Recipe Club! The club took last month off and while I thought I needed a break, I really ended up missing it! This month I got to explore Patricia's blog ButterYum. I had such a good time looking around. Her blog design is very clean and simple and I loved it. There were so many incredible recipes to choose from including Caramelized Onion and Bacon Dip, Chocolate and Vanilla Linzer Hearts, and Chocolate Biscuit Cake.

    The recipe that really caught my eye was the Cook's Illustrated Perfect Chocolate Chip Cookie. I've had my eye on this recipe since my husband bought me a subscription for Christmas and I was only too happy to try it out. My favorite part of the recipe is the browning of the butter. I'm not sure exactly what it does to this recipe but the results were amazing. As my husband bit into it he immediately knew it wasn't my usual cookie recipe. He and I both thought it was so much better then the recipe I normally use.

     The cookies were larger then the ones I normally make. They were just crisp on the edges then soft and chewy on the inside. The cookies were buttery and filled with chocolate goodness. I've officially changed my "go to" chocolate chip cookie recipe. This is my new favorite chocolate chip cookie!

Cook's Illustrated Perfect Chocolate Chip Cookie (recipe from ButterYum)
1 3/4 c. flour
1/2 t. baking soda
14 T. unsalted butter
1/2 c. sugar
3/4 c. packed brown sugar
1 t. salt
1 t. vanilla extract
2 eggs
1 1/2 c. chocolate chips

1. Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.

2. In a medium mixing bowl combine the flour and baking soda, set aside.

3. In a medium sized skillet heat the butter over medium high heat. Swirl the butter around in the pan until it has melted and has started to brown. The butter will have a nutty smell. Remove from heat and pour into a large heatproof mixing bowl.

4. Add the sugar and brown sugar to the butter and mix well. Whisk in the salt and vanilla. Add both eggs and whisk for 1 minutes. Let the mixture rest for 5 minutes then whisk for another minute or until the mixture is shiny and smooth.

5. Pour the flour mixture into the wet ingredients and stir well until completely combined. Stir in the chocolate chips.

6. Drop by heaping tablespoon onto the baking sheets. The batter should make about 16 large cookies.

7. Bake the cookies one cookie sheet at a time for 10-15 minutes or until the edges are golden brown but the centers still look soft.

8. Allow the cookies to cool on the cookie sheet for 10 minutes then remove to a wire cooling rack to finish cooling.

This post linked to:
Meatless Mondays, Mangia Monday, What Makes You Say Mmmm
Making You Crave Monday, Mouth Watering Monday

Brown Sugar Blondies for Valentine's Day

2012-02-10T06:07:00.002-05:00

This month the What's Baking? Challenge was hosted by Sandra of She Cooks and Bakes! She challenged us to bake with Valentine's Day colors which was perfect because I was planning on doing that anyhow!

When I think of Valentine's Day desserts I think of sweet, pretty, and pink. These brown sugar blondies are all of those things. The blondies are full of sweet brown sugar, are mixed with chocolate chunks and Valentine's M&M's, then sprinkled on top with the M&M's. I served these treats to my students at school and they were begging for more!

Brown Sugar Blondies (adapted from Baked Perfection)
2 c. flour
1 t. baking powder
1 t. salt
10 T. butter
1 c. brown sugar
3/4 c. sugar
2 eggs
1 T. vanilla
1 1/2 c. M&M's (Valentine's Day colors)
1 c. chocolate chunks

1. Preheat the oven to 375 degrees.

2. In a medium mixing bowl combine the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl combine the melted butter, brown sugar, and sugar. Mix well. Add in both eggs and vanilla and blend together.

4. Slowly add the flour mixture to the wet ingredients, mixing well after each addition.

5. Stir in 1 cup of the M&M's and all of the chocolate chunks. Spread into a 9 x 13 baking dish.

6. Sprinkle the top of the blondies with the remaining M&M's. Bake for 20-25 minutes or until brown on the edges and cooked through.

This post linked to:

Shine on Fridays, Sweet Tooth Friday, Foodie Friday

Sweets for a Saturday, Seasonal Inspiration

Asian Lettuce Wraps

2012-02-09T06:11:00.002-05:00

I've never had an Asian lettuce wrap before but recently I've seen them on a number of different blogs. I've seen people eat them in restaurants and I've heard people talk about them, but I've never really seen the appeal. However, since so many people have been blogging about them I decided to give them a try.

I've been missing out! A combination of ground chicken, cabbage, water chestnuts, soy sauce, and sriracha sauce, the filling is spicy and delicious. The filling is then placed on leaf lettuce, rolled up, and dipped in a sweet soy sauce. They were filling but tasted fairly light. I served them with jasmine rice which was perfect. There was also plenty left over for lunch the next day.

Asian Lettuce Wraps (adapted from Our Best Bites)
2 t. canola oil
4 clove garlic, minced
1 T. fresh ginger, minced
1 lb. ground chicken
1 t. kosher salt
1 t. black pepper
2 c. bagged coleslaw mix
1 (8 oz) can sliced water chestnuts, minced
4 T. soy sauce
1 t. sesame oil
1 t. lemon juice
1 T. sriracha sauce
1 head lettuce (we used Bibb)

For the dipping sauce:
4 T. soy sauce

4 T. rice vinegar

3 T. water
2 t. honey
1 t. fresh ginger, minced

1. In a large skillet heat the canola oil over medium high heat. Add in the garlic and ginger and saute for 1 minute. Stir in the ground chicken, onion, salt, and pepper and cook for 10 minutes.

2. Add coleslaw and water chestnuts. Cook for 2 minutes. Stir in the soy sauce, sesame oil, lemon juice, and hot sauce. Stir while cooking for 1 minute. Remove from heat.

3. In a small bowl combine all ingredients for dipping sauce and whisk to combine.

4. To serve carefully tear leaves from the lettuce. Spoon ground chicken mixture into the lettuce leaf, wrap, and dip into the sauce.

This post linked to:

Full Plate Thursday, Frugal Food Thursdays, It's A Keeper Thursday

Bacon Time

Slow-Cooker Jambalaya

2012-02-08T06:25:00.001-05:00

I've never really been sure of what jambalaya is exactly. I know it's a spicy, Cajan dish that usually has sausage and rice in it, but beyond that I was pretty clueless. I went online looking for a definition and found many. Most of them agree that it's a Creole or Cajun dish made with meat (most commonly sausage and chicken), vegetables (some type of peppers and onions), and rice.

I looked through several recipes I had and decided to use the one in the crock-pot so I could make it on one of my busy nights. I included the chicken and sausage, I used a sweet onion and a green pepper, and then the white rice. I thought about only using the Cajun seasoning, but I just received a box of Penzey's spices and was dying to try the Forward spice. It turned out the be perfect in the jambalaya.

The jambalaya was spicy and full of flavor. It's the perfect one dish meal because the meat, vegetables, and starch are all included in one pot. The flavors of the chicken and sausage really mixed into the tomato base. It's a great meal for a cold winter night.

Slow-Cooker Jambalaya (adapted from Cats and Casseroles)
1/2 pound boneless chicken breast, cut into small pieces

1 pound andouille sausage, sliced

28 oz. can diced tomatoes in juice
1 onion, chopped
1 green pepper, chopped
2 c. chicken broth
2 t. oregano

2 t. parsley

1 t. Cajun seasoning

2 t. Penzey's Forward spice

1 t. cayenne pepper

1 c. instant rice

1. Place all ingredients except the rice in a slow cooker. Cook on low for 8 hours.

2. Cook the rice according to the package directions. Add the rice into each individual serving of jambalaya.

This post linked to:

Mid-Week Fiesta, Cast Party Wednesdays, What's Cooking Wednesdays

Roast Beef with Onion Gravy

2012-02-07T06:31:00.001-05:00

I love my crock-pot when I'm having a busy week. It's so nice to prepare a meal before work and have it ready to eat when I walk in the door. This roast beef with onion gravy was one of the easiest recipes I've ever made in the crock-pot and only has a few simple ingredients.

The sauce thickens up in the pot and makes a nice dark brown gravy. It's perfect for a hearty winter meal. I served it up with mashed potatoes and used the gravy on them as well. The beef was super tender and there was enough left over the next day to make roast beef sandwiches with gravy.

Roast Beef with Onion Gravy (adapted from A Taste of Home Cooking)
1 (2-3 pound) beef roast
1 onion, sliced
1 packet onion soup mix
3 c. cold water

1 T. cornstarch

salt and pepper

1. In a crockpot combine the onion, onion soup, and water.

2. Put the roast in the crockpot and season with salt and pepper. Cook on low for 8 hours.

3. Remove 1 cup of the gravy from the cockpot and mix with cornstarch in a saucepan on medium heat. Boil for 3-4 minuntes and serve over top of the beef.

This post linked to:

Tempt My Tummy Tuesdays, Made From Scratch Tuesdays

Tuesdays at the Table

Pasta with Black Bean Sauce

2012-02-06T06:10:00.001-05:00

I love making a dish where the flavors are a surprise. When I'm eating pasta I expect that the red sauce will be a tomato based marinara sauce. This sauce is a red sauce with tomatoes in it, but it has black beans and red pepper in it as well. It's a surprise taking the first bite to have a Mexican sauce on an Italian dish but the surprise was a pleasant one.

This black bean sauce is thick and slightly spicy. It has a delicious flavor and a smooth texture from the black beans but it is still mixed with traditional tomatoes. Frank and I both enjoyed this twist on an Italian favorite.

Pasta with Black Bean Sauce (adapted from Branny Boils Over)
1 medium onion, chopped
3 garlic cloves, minced
1 can (14.5 oz) stewed tomatoes
2 T. chopped jalapenos
1 T. chopped cilantro
1 t. red pepper
1 t. salt

1 t. pepper

1/2 t. oregano
2 c. canned black beans, rinsed and drained

16 oz. spaghetti

1. Spray a large skillet with cooking spray. Add the onion and garlic and cook over medium heat for 5 minutes or until tender.

2. Add in the tomatoes, jalapenos, red pepper, oregano, salt, pepper, oregano, and black beans. Bring to a boil and reduce the heat. Simmer for 20 minutes.

3. Spoon the hot mixture into a food processor and blend until mostly smooth. You can also do this using an immersion blender (which I do not have).

4. Serve over hot cooked pasta and garnish with cilantro.

This post linked to:

Meatless Mondays, Making you Crave Mondays, Mouthwatering Mondays

What Makes you Say Mmmmm, Mangia Monday

Winners of Cooking Light and Books a Million gift card GIVEAWAY!

2012-02-05T08:50:00.000-05:00

I loved seeing all the responses to my giveaway and reading what your favorite books of the past year have been! I'm happy to say I've read all but 2 of them and they are now on my to read list. I used random.org to choose the winners of this giveaway. The first winner, who will win a one year subscription to Cooking Light Magazine is #7:

The Home CookFeb 1, 2012 04:32 AM

My favorite book in the past year has actually been a series - The Hunger Games

The second winner, who will be receiving a $10 gift card to Books a Million and the book Lola and the Boy Next Door is #29:

AmmieFeb 4, 2012 06:02 AM

My favorite book this last year was Eat Pray Love

Congratulations to both winners! Please leave your e-mail address on this post and I will contact you to receive your contact information and send you your prizes!

Mr. Rebound (Book Review)

2012-02-04T07:20:00.003-05:00

Mr. Rebound, by new author Michael Cain, opens with Susan being dumped just minutes before she walks down the aisle. She stares in shock at the note written on a bar napkin given to her by the best man. Her best friends, Kevin and Liz, sweep her out of the church and get her back to her apartment. While trying to decide what to do first Liz has the idea to send Susan and Kevin on the already paid for honeymoon trip to Cancun.

     Soon Kevin and Susan find themselves in a huge suite in Cancun. There are two major problems. Kevin has always been in love with Susan and isn't sure how to act with her in this tropical paradise. The second is that Susan is curled up in a fetal position crying in her room. In an effort to bring her back into the world Kevin begins playing songs from their time together in college. Susan soon comes around only to realize that her geeky buddy Kevin has turned into gorgeous, well muscled hunk.

    Kevin and Susan finally realize their attraction to each other which leads to some steamy scenes in Cancun. However, before they can talk about what has happened between then Liz makes her way to Mexico and interrupts. In an effort not to be hurt, Kevin leaves the girls in Mexico and flies home without a goodbye.

    The rest of the novel takes us through how both Susan and Kevin cope in the months after their tryst in Cancun. Six months later they have a chance meeting while making a bid for the design of the new opera house for rival architect firms. Feelings come to the surface, assumptions are made, and these two best friends will never be the same after it's all over.

    I enjoyed reading this book and that the characters were believable. It is a romantic comedy that is filled with fun, romance, and a few very steamy scenes. Overall it's a quick and fun read.

I give this book 3 1/2 out of 5 stars.

This post linked to: Saturday Situation

Cranberry Chai Cupcakes

2012-02-03T06:15:00.003-05:00

When I first saw a picture of this cupcake I was literally speechless. These were perhaps the most gorgeous cupcakes I've ever seen and I knew I had to make them immediately. I had everything in the pantry so I got started right away. My cloves and fennel were not ground, so I had to put them in my coffee grinder and grind until they were fine and powdery. The chai spice would be great to put in teas, coffees, or muffins.

The cupcakes were easy to make though I was a little concerned because they seemed to be runnier then most cupcakes I make. While they were making I made the chai cream cheese frosting. The frosting was thick and spicy with hints of cinnamon and cloves. It paired nicely with the sweet cupcakes and the sourness of the cranberries.

While my cupcakes weren't nearly as pretty as Kelsey's, they did look good. I had no idea that the recipe made up to 2 dozen until I looked over the entire recipe, so I ended up taking some of them into work. They were a big hit with the teachers. These would be a beautiful cupcake to make at Christmas time.

Cranberry Chai Cupcakes (adapted from Apple a Day)

For the chai spice:

1 t. ground fennel

1 t. ground cloves

1/2 t. nutmeg

2 t. cinnamon

1/4 t. black pepper

For the cupcakes:

1/4 c. applesauce
1/4 c. unsalted butter
1 1/4 c. sugar
2 c. flour
1 T. chai spice seasoning
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. vanilla
2 eggs
1 1/4 c. buttermilk
3/4 c. chopped fresh cranberries

For the frosting:
1 (8 oz.) block cream cheese
4 T. butter
2 t. vanilla
2 t. chai spice seasoning
4 c. powdered sugar

1. Preheat the oven to 350 degrees. Line 20 muffin cups with paper liners.

2. In a small bowl combine all the ingredients for the chai spice. Stir until well combined.

3. In a stand mixer beat the butter on medium speed. Gradually add the sugar. Beat for 2 minutes or until fluffy. Add in the vanilla and then the eggs, one at a time.

4. In another bowl combine the flour, chai spice, baking powder, baking soda, and salt.

5. Alternately add the flour mixture and then the milk to the butter and sugar mixture. Mix until fully incorporated. Fold in the cranberries.

6. Fill each muffin cup with 2/3 of the way full with the cranberry batter. Bake for 15-20 minutes or until a toothpick comes out clean.

7. Remove from the oven and cool on a wire rack.

8. Cream together the cream cheese and butter with an electric mixer. Add vanilla and chai spice and beat until fully incorporated. Add the powdered sugar 1/2 cup at a time until the frosting reaches the desired consistency.

This post linked to:

Friday Potluck, Shine on Fridays, Fusion Fridays

Foodie Friday, Sweet Tooth Friday, Sweets for a Saturday

Seasonal Inspiration

Spicy Pork Tinga Enchiladas

2012-02-02T06:10:00.004-05:00

My schedule this year is a little more hectic then it has been in previous years because I've been going straight from work to zumba and not coming home until 6:30 or 7 on Tuesdays and Thursdays. Since this is fairly late I've been searching for crock-pot recipes to make on these days so that I can come home and immediately eat a hot meal.

A great recipe I have found is for pork tinga enchiladas. The pork marinates in the crock-pot in a smokey, spicy, tomato based sauce all day. When it's time to eat the pork goes on a tortilla along with black beans, cheese, and cilantro. It's a delicious meal that is easy to prepare in the morning. The pork is spicy and full of flavor. The beans and cilantro cut through the spice and give the enchiladas a wonderful flavor. We topped ours off with a little sour cream and served it with a side of rice. There was also enough left to have for lunch the next day.

Spicy Pork Tinga Enchiladas (adapted from What's Cookin, Chicago?)
2 pounds boneless pork loin, fat trimmed, cut into 1 inch pieces
1 medium onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
4 sprigs fresh thyme
2 c. beef broth
1 t. olive oil
1/2 t. oregano
1 (14 oz) can tomato sauce
4 minced, canned chipotle chilies in adobo sauce
1 t. pepper

For the toppings:

4 oz. shredded pepper jack cheese
4 oz. shredded cheddar cheese
1 (14 oz) can black beans, drained and rinsed
1/4 c. chopped cilantro
8 tortillas
1 c. enchilada sauce

1. In a slow cooker combine all the ingredients from the pork through the pepper. Cover and cook on low for 6-8 hours.

2. After 8 hours, use two forks and shred the pork meat in the crock-pot.

3. In a large bowl combine the cheeses, black beans, and cilantro.

4. Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.

5. Place 2 tablespoons of pork tinga filling in the center of each tortilla. Sprinkle with the cheese mixture. Roll up the tortilla and place seam side down in the baking dish.

6. Sprinkle remaining cheese mixture on top of the enchiladas and then pour the enchilada sauce over top. Bake for 20 minutes.

This post linked to:

Frugal Food Thursdays, Full Plate Thursdays,

Cooking Thursdays, It's A Keeper Thursday, Bacon Time

Hezzi-D's Books and Cooks is on Facebook GIVEAWAY!

2012-02-01T06:59:00.000-05:00

As you know, I've recently made a Facebook page for Hezzi-D's Books and Cooks. In honor of my new Facebook page I've decided to have a giveaway! Since my blog is both about cooking and books I have a giveaway for each one. The first prize I am giving away is a 1 year subscription to one of my favorite cooking magazines, Cooking Light.

The second prize I am giving away is a $10 gift card to Books A Million as well as a hardback copy of Lola and the Boy Next Door.

To enter the giveaway you must complete the mandatory entry. You may also complete any of the optional entries in order to receive extra entries into the giveaway. Leave a comment for each of the entries including an e-mail address so I can contact you if you are a winner. All entries must be in by Saturday, February 4, 2012 at midnight. Giveaway is open to all US residents. There will be 2 winners, 1 for each prize. Winners will be announced Sunday, February 5.

Mandatory Entry: Follow Hezzi-D's Books and Cooks on Facebook. Leave me a comment letting me know you are following me on Facebook.

Optional Entries:
1. Follow Hezzi-D's Books and Cooks on Twitter.
2. Follow Hezzi-D's Books and Cooks on Google Friends Connect.
3. Leave me a comment letting me know what your favorite book has been in the past year.

Alice Springs Chicken

2012-01-31T06:10:00.002-05:00

I recently saw a picture of Alice Springs chicken and knew it was something I had to make. Chicken is my absolute favorite meat and smothering it with cheese is my favorite way to eat it. This chicken is not only smothered with cheese but with sauteed mushrooms, bacon, and a honey mustard sauce as well.

I was a little concerned that the Dijon mustard would overpower the other flavors in this dish, but once it was combined with the honey and oil it took on a whole new flavor. The chicken itself was incredibly moist and the sweet and tangy honey mustard was slathered on top of it. Then came the sauteed mushrooms and bacon. It's finished off with a handful of Mexican blend cheese.

The only word to describe it is delicious. My husband, who is not all that fond of chicken, even called me at work the next day to tell me how good this chicken was. I served it with a side of mashed potatoes and some green beans.

Alice Springs Chicken (adapted from Everyday Food)
1/4 c. Dijon mustard
1/3 c. honey
2 T. olive oil, divided
1 t. lemon juice
4 boneless chicken breasts
1 c. sliced mushrooms
1/2 t. salt
1 t. pepper
4 slices bacon

1 c. shredded Mexican blend cheese

2 t. chopped fresh parsley

1. Combine the mustard, honey, half the olive oil, and the lemon juice in a bowl. Whisk to combine.

2. Place the chicken breasts in a ziplock bag and our half the mustard mixture over top. Refrigerate for at least 2 hours.

3. Preheat the oven to 375 degrees. Heat the remaining olive oil in a large skillet over medium high heat. Remove the chicken from the marinade and sprinkle with salt and pepper.

4. Add the chicken to the skillet and cook for 5 minutes on each side or until browned. Remove and place in a 9 x 13 pan. Brush with remaining marinade.

5. In the same skillet add the mushrooms. Saute for 5-7 minutes or until the liquid is gone. Spoon the mushrooms on top of the chicken. Put the chicken in the oven.

6. Cook the bacon in the same skillet, turning to brown on both sides. Remove the bacon to a paper towel and let drain for 2 minutes. Remove the chicken from the oven. Place a strip of bacon on each piece of chicken and sprinkle with the cheese. Cover with aluminum foil and bake 10 mintues or until cheese is melted and the chicken is cooked through.

7. Remove from oven and top with any remaining marinade and sprinkle with parlsey.

This post linked to:

Tempt My Tummy Tuesdays, Tuesdays at the Table, Made From Scratch Tuesdays

Cast Party Wednesday

Chili Lime Tofu

2012-01-30T05:44:00.002-05:00

When I told my husband we were having chili lime tofu for dinner I could tell he wasn't thrilled. I've been making a lot of tofu recipes lately and some have been good and others have not. The chili lime sounded good and had very simple ingredients.

I liked that the tofu is cooked in a skillet sprayed only with cooking spray. The tofu triangles turned a golden brown and were nice and crispy. The sauce smelled amazing and when it was poured over top of the tofu it made a nice glaze over it. The tofu is spicy, flavorful, and crisp with hints of lime, garlic, and soy sauce. I served it over lime scented jasmine rice with sauteed sesame garlic spinach.

My husband loved this dish and in fact asked if I would make it with 2 bricks of tofu next time so he could have leftovers the next day! The only thing I would change is that I would double the sauce recipe and save some to pour over the rice as well as the tofu. This dish will be making it on our menu at least once a month from now on!

Chili Lime Tofu with Jasmine Rice and Spinach(adapted from Food For Thought)

1 c. jasmine rice
1 1/2 c. water
1/2 t. salt
1 lime
1 t. nutmeg
1 T. sugar
3 T. soy sauce
1/2 t. cayenne pepper
1 t. garlic chili pepper sauce
2 cloves garlic, minced
1 package extra-firm tofu, pressed and drained
2 c. fresh spinach

1 T. sesame oil

2 garlic cloves, minced

1. In a medium sized saucepan combine the jasmine rice, water, salt, zest of the lime, and nutmeg. Cook according to the package directions.

2. In a small bowl combine the sugar, soy sauce, cayenne pepper, garlic chili pepper sauce, garlic cloves, and juice of the lime. Mix well and set aside.

3. Slice the tofu into 5 slices. Cut each rectangle in half then each square into two triangles. Spray a skillet with cooking spray and cook the tofu for 10 minutes on each side or until it is golden brown.

4. Remove the skillet from heat and pour the chili lime sauce over top of the tofu. The sauce will bubble up , reduce, and form a glaze.

5. In a medium saute pan saute the spinach, sesame oil, and garlic. Cook for 5 minutes or until the spinach is wilted but still green.

6. Serve the rice topped with spinach with the tofu on top.

This post linked to:

Meatless Mondays, Mangia Mondays, Making you Crave Mondays

Mouthwatering Monday, What's Cooking Wednesday

Healthy Turkey Chili

2012-01-27T06:56:00.002-05:00

   This week I decided to get back into the bi-weekly recipe swaps when I saw that we were exchanging healthy recipes. I've really been trying to cook healthier the past few weeks and can always use delicious tasting healthy recipes. When I received a recipe for chili I was a little bit concerned. I have several chili recipes that I make frequently and none of them are healthy.

   After looking over the recipe I noticed that ground turkey is used instead of beef and lots of vegetables are added in. This recipe also calls for beef broth which I've never put in chili before. The turkey chili ended up being thick and flavorful. I loved the addition of all the vegetables.

It was very filling and healthier then my other recipes. Frank was able to tell that I used turkey instead of beef, but he still thought it was good as well. The chili also cooks up in about an hour which is a time saver over my other recipes. I'll be keeping this recipe handy for future use.

Healthy Turkey Chili (adapted from Does NOT Cook Well With Others)
1 T. olive oil
1 pound lean ground turkey
1 package taco seasoning mix
1 t. ground coriander
1 t. dried oregano
1 t. chili pepper flakes
3 T. tomato paste
1 (14.5 oz) can low-sodium beef broth
1 c.salsa
1 (28 oz) can crushed tomatoes
1 (5 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed and drained
1 medium yellow or white onion, finely chopped
1 green bell pepper, diced
1/2 c. low-fat sour cream
1/2 c. shredded low-fat Cheddar cheese

1. In a large stock pot cook the turkey over medium high heat, stirring occasionally. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste. Mix well and continue cooking until turkey is well browned.

2. Pour in beef broth and simmer to reduce liquid, about 5 minutes. Add salsa, tomatoes, black beans, and green chilies.   Continue cooking at a moderate simmer for 10 minutes.

3. While the chili is cooking, heat the olive oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili in the stock pot, and continue cooking at a very low simmer.

4. Continue cooking the chili for an additional 15-30 minutes. Add in a half cup of water if it gets too thick.

5. Ladle chili into serving bowls. Top with sour cream and cheddar cheese. Serve hot.

This post is linked to:

Seasonal Inspiration, Bacon Time with Hungry Hypo