Pink Parsley

Cornmeal-Herb Waffles with Salsa and Poached Eggs

2012-01-26T20:56:00.000-08:00

Oh man, this was a gooooood dinner. Like, really really good. We felt like we were eating a fancy brunch in a restaurant when we had this - something that we never do anymore, but I definitely miss!

The waffles are of the savory variety, containing just a little sugar. They have cornmeal to give them a nice texture, and chives and cilantro for more flavor. Topped with homemade salsa and a poached egg, this was really and truly one of the best dinners we've had in a while.

And speaking of poached eggs, this was my first time attempting them. I'm happy to say that I had great success thanks to Deb of Smitten Kitchen and her step-by-step tutorial (and thanks to my pal Annie for recommending the tutorial)! My eggs weren't the most beautiful poached eggs ever, but they were definitely tasty. I topped the whole thing with some freshly cracked black pepper and a sprinkle of chives and cilantro. I considered adding cheese to the waffle batter, but it really isn't needed. And I suppose if you really wanted to go crazy, you could sprinkle some bacon over the top. But I personally think this meal is pretty perfect as is.

Make this this weekend. I promise you won't be sorry.

Savory Cornmeal-Herb Waffles with Salsa and Poached Eggs
waffles barely adapted from Joy the Baker

1 1/4 cups all-purpose flour
1/4 cup cornmeal
1 1/2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper, plus more for serving
pinch of cayenne
5 Tbs unsalted butter, melted
2 eggs
1 1/4 cups buttermilk
3 Tbs snipped fresh chives, plus more for serving
1 Tbs chopped fresh cilantro, plus more for serving
salsa
poached eggs

Preheat your waffle iron as you mix the batter. Preheat the oven to 200 degrees and place a baking sheet inside.

In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, black pepper, and cayenne. In a medium bowl, whisk together the butter, eggs, buttermilk, and herbs. Make a well in the dry ingredients, and add the wet ingredients. Stir until just combined - there will still be lumps, and that's okay.

Cook waffles according to the directions for your particular waffle iron. Keep warm in the oven as you cook them all.

To serve, top each waffle with salsa and a poached egg. Sprinkle with additional chives, cilantro, and season with pepper. Serve immediately.

Prosciutto-Wrapped Tilapia with Blood Orange Salsa

2012-01-24T18:57:00.000-08:00

If you are still on the healthy-eating bandwagon for 2012, here is another super delicious recipe for you. Fish is always a good choice when you're trying to keep things light (unless it's beer battered and fried, that is). Seeing as how all things prosciutto are holy, and winter citrus is my obsession right now, this dinner was destined to be a winner. The only beef I have, however, is that my blood oranges were probably the palest ones I've ever seen. I love the deep red, creepy bood oranges, and these were just a little darker than a grapefruit. It's okay though because they still tasted wonderful.

Tilapia is known to be a very mild and unassuming fish - one that some may call bland - but I call it a blank canvas. Wrap it in prosciutto and you give it more flavor, plus some crispy texture. Top it with the blood orange salsa and dressing, and you have a home run dinner. I served this with a simple chopped salad, but I think it would also be great with some orzo, rice, or quinoa. Or serve the whole thing over some salad greens and make it into a big entree salad.

Prosciutto-Wrapped Tilapia with Blood Orange Salsa
adapted from Confections of a Foodie Bride

4 filets of tilapia
4-8 slices of prosciutto
2 tsp Olive oil
Salt
Pepper

For the salsa:

2 blood oranges
2 Tbsp very finely chopped red onion
2 Tbsp chopped cilantro
1 tsp finely chopped jalapeno (without seeds or ribs)
Juice of 1/2 lemon
1 Tbsp olive oil
Salt & pepper

Preheat the broiler and place an oven-safe cooling rack inside a cookie sheet. Spray it lightly with nonstick cooking spray.

Very lightly season the fish with salt, and wrap each filet with 1-2 slices of tilapia. Sprinkle the fish with about 1 teaspoon of orange zest (total, not per filet). Season with pepper and brush with olive oil.

Cook the fish 6-8 minutes, or until the center is completely cooked and the prosciutto is crispy.

Meanwhile, zest one of the oranges into a small bowl. Set a strainer over the bowl and peel and segment the oranges. Cut each segment in half or thirds. Squeeze the juice from the leftover membranes into the bowl. Whisk in the lemon juice olive oil, and season with salt and pepper. Add the orange segments, onion, cilantro, and jalapeno and toss to coat.

When ready to serve, top each piece of fish with the salsa, and an extra spoonful or two of the orange dressing.

Kale & Bacon Omelet Baked in a Bread Boule

2012-01-22T19:28:00.000-08:00

There are certain words that just make my skin crawl. I won't bore you with the (longish) list, but one of the biggest offenders is "brinner." I don't know why I hate it so much, but it just annoys me to no end when people say it. Just say "breakfast for dinner." It's really not that many more syllables. And saying "brinner" doesn't really specify what you're eating: it could be eggs and bacon, waffles or pancakes, omelets, oatmeal, cereatl, etc. It's like saying that you're having dinner for dinner. Or lunch for dinner. I just don't get it. However, I'm certainly not against the concept. One of my favorite dinners growing up was eggs, grits, and biscuits. And I'm up for pancakes and waffles any time of the day.

This is one of those ideas that I was annoyed that I didn't come up with on my own. Bake an omelet in a bread boule. Seriously, how ingenious is that?! This particular omelet was really wonderful - lots of kale, Parmesan, ricotta, and just a little bacon. But you could certainly mix up the add-ins with infinite possibilities. Anything you like in an omelet or quiche would be wonderful here. I am pretty partial to this combination though, partly because it is one of the only times Joey has actually enjoyed kale. And not only did he like it, but he ate all the leftovers for breakfast for the rest of the week. Tha'ts definitely a success, considering that he rarely eats breakfast at all.

This was such a unique presentation of an omelet. I can't wait to play around with different variations. And I think it would be so adorable to bake individual servings in sourdough dinner rolls (or really any roll that is hard and crusty). The possibilities are endless!

Kale & Bacon Omelet Baked in a Sourdough Bread Boule
barely adapted from Virginia Willis, Basic to Brilliant, Y'all!

2-3 thick-cut slices of bacon, cut into 1-inch pieces
1 onion, chopped
5 cups kale cleaned, stems removed, and chopped
kosher salt and freshly ground black pepper
2 Tbs water or broth
6 large eggs, lightly beaten
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/4 tsp red pepper flakes
1 tsp Dijon mustard
3/4 cup ricotta cheese (part-skim is fine)
1 8-inch round sourdough bread boule

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large skillet, cook the bacon until crisp and brown, 5 to 7 minutes. Use a slotted spoon to transfer to a paper towel to dry. Pour off all but 2 teaspoons of the fat. Alternatively, if you want to make a vegetarian version, skip the bacon and heat 2 teaspoons of canola oil over medium heat until shimmering.

Add the onion and cook until softened and golden, stirring often, about 4 to 6 minutes. Decrease the heat to medium-low, add half the greens, and toss until they begin to wilt, about 1 minute. Add the remaining greens and season well with salt and pepper. Add the water, decrease the heat to low, and cover. Cook, stirring occasionally, until the greens are wilted and tender, about 15 minutes. Use a slotted spoon to transfer the greens to a large bowl, leaving any excess water in the skillet.

Meanwhile, prepare the bread boule. Slice off the very top of the bread and then remove the inside bread in chunks, leaving a shell. Reserve the bread for another use (croutons, bread crumbs, etc). Place the bread boule on the prepared baking sheet.

To the greens, add the eggs, 1/4 cup of the grated cheese, the reserved bacon, the red pepper flakes, and the Dijon mustard. Fold in the ricotta and season with salt and pepper.

Pour the filling into the bread boule and sprinkle the top with the remaining 1/4 cup cheese. Bake 45 to 50 minutes, or until the eggs are set. Allow to cool at least 10 minutes, and sprinkle with reserved cheese. Slice into wedges using a serrated knife, and serve.

Short Rib and Porcini Lasagne

2012-01-18T20:01:00.000-08:00

Sometimes you just need comfort food. Like when it's cold outside. Or you've had a bad day. Or your toddler has had a fever for five straight days and it peaked at 106 degrees. Or your three month old baby rolls off an ottoman and hits his head. You know, those kinds of days. This lasagne certainly fits the bill. It's homey, it's rustic, and it's utterly delicious.

If you love short ribs, you'll love this lasagne. If you love porcini mushrooms, then you'll love this lasagne. If you love lasagne, then you'll love this lasagne. It's rich and filling, but a little goes a long way, so you don't have to eat a giant slice to be satisfied. Though you may eat a giant slice (or two) because it's so darn good.

Admittedly, it is a bit of an undertaking from a time standpoint. But it's great for when you want to zone out and forget all your worries and just cook. Nothing is terribly difficult or time-consuming, but from start to finish it will take a few hours - but don't let that scare you away. A majority of the prep-time is cooking the short ribs, so that is inactive. And you can actually make them a few days ahead of time, so that will save you a lot of time the day you plan to serve this. If you are feeling particularly ambitious, you can make your own pasta, but I took the easy way out this time and used no-boil noodles. Which surprisingly taste almost as good as fresh pasta once the whole thing has been assembled and cooked.

Once assembled, this lasagne is pretty awesome. The tender pasta, the short ribs (it's hard to go wrong with short ribs), the earthy mushrooms, rich and hearty tomato sauce, and the creamy bechamel all work so wonderfully together. Yes, it takes a long time to make, but what a perfect project for a cold and dreary weekend. While you're at it, invite some friends over to eat. They will most definitely thank you.

Short Rib and Porcini Lasagne
adapted from Fine Cooking, Dec 2011/Jan 2012

3/4 oz (1 cup) dried porcini mushrooms
2 lbs beef short ribs
kosher salt and freshly ground black pepper
1 Tbs extra-virgin olive oil
1 small yellow onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1 Tbs tomato paste
1 bay leaf, fresh or dried
1/2 cup dry red wine
1 1/2 cups canned crushed tomatoes
3 Tbs unsalted butter
3 Tbs all-purpose flour
2 cups milk (low-fat is fine)
1 clove garlic, smashed
1 1/2 cups finely grated Parmesan cheese
1 box no-boil lasagne noodles

In a small bowl, soak the porcini in 1 1/2 cups of hot water for about 10 minutes. Drain, and reserve the soaking liquid. Coarsely chop the mushrooms and set aside.

Season the short ribs with salt and pepper. In a large Dutch oven, heat 1 Tbs of the oil over medium-high heat until shimmering. Add the short ribs, in batches if necessary, and brown on all sides, 2 to 3 minutes per side. Transfer to a plate and pour off all but 1 tablespoon of fat.

Reduce the heat to medium and add the onion, carrot, and celery. Cook until the vegetables are tender, 4 to 5 minutes. Add the garlic and cook until fragrant 30 seconds to 1 minute. Add the tomato paste and cook until it darkens 1 to 2 minutes. Pour in the wine and add the bay leaf. Simmer, stirring and scraping up any browned bits as you go, until almost all the wine has evaporated, 2 to 3 minutes.

Add the reserved mushroom liquid and the tomatoes, and bring to a simmer. Return the short ribs to the pot, along with any accumulated juices and the chopped porcini. Cover and reduce the heat to maintain a gentle simmer. Cook, turning the ribs every 30 to 40 minutes, until the meat is fall-off-the-bone tender, 2 1/2 to 3 hours total.

Use tongs to remove the ribs from the pot and move them to a plate to cool. Pour the sauce into a heatproof bowl and discard the bay leaf. Allow to sit for a few minutes, until the fat rises to the surface. Be sure to get as much fat off as you can, or the tomato sauce will be greasy. Skim it off with a large spoon and discard. When the meat is cool enough to handle, remove and discard the bones and any fat or cartilage. Shred the meat and set aside in a medium bowl.

Make the bechamel sauce. Melt the butter in a 3-4 quart saucepan set over medium heat. Stir in the flour with a wooden spoon and cook until golden, stirring constantly, about 2 minutes. Gradually whisk in the milk and add the garlic clove. Cook at a gentle simmer, stirring often, until the mixture thickens, about 10 minutes. Fish out the garlic clove and season with 1 teaspoon of salt. Mix the bechamel sauce into the tomato sauce.

Add the lasagne noodles to a large heatproof bowl or casserole dish. Pour enough boiling water over them to cover completely, and allow them to soak about 5 to 10 minutes, or until they are soft and pliable. Drain the water, and when cool enough to handle, line them in a single layer on a lint-free kitchen towel. Pat dry with another kitchen towel.

Assemble and bake the lasagne. Heat the oven to 350 degrees and lightly grease a 9x13 inch baking dish.

Spread 3/4 cup of the sauce on the bottom of the dish and cover the sauce with a slightly overlapping layer of the noodles. Spread 3/4 cup of sauce over the noodles, and add 1/2 cup of the shredded meat over the sauce. Sprinkle with 1/4 cup of the shredded Parmesan cheese.

Add another layer of noodles, then repeat the layers as instructed above, to make a total of 4 layers of sauce and meat and 5 layers of noodles. At this point you should have used all the meat, but still have some sauce and cheese left over. Spread 3/4 cup of the sauce over the top and sprinkle with the remaining cheese.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving. Sprinkle with additional cheese as desired when you serve.

Portabello & Black Bean Enchiladas with Roasted Poblano Sauce

2012-01-12T20:31:00.000-08:00

Without a doubt, these chicken enchiladas will forever be my favorite. But it never hurts to try new flavors and combinations, which is why I've also posted enchiladas verdes and vegetable enchiladas. I also have a recipe for shrimp enchiladas that I love but just haven't ever posted. So my point in all this is that I love enchiladas. They will always and forever be one of my favorite Mexican dishes. And anytime I see a new recipe, I'm tempted to try it.

These enchiladas have a lot going for them: they are full of veggies, relatively healthy but still taste indulgent and rich; and the roasted poblano sauce is to die for. It is so flavorful thanks to the combination of chile powder, cumin, and the all-important poblano pepper. That pepper gives the sauce so much spicy/tangy flavor, and I'm pretty tempted to add a roasted poblano to all my enchilada sauces in the future. So so good.

It seems like there are a lot of steps and this is a labor-intensive meal, but if you stagger it and work efficiently, it comes together pretty quickly. First, roast the poblano. Then as it cools, start the sauce. As the sauce is simmering, dice and roast your veggies. Then you can just mix it all together, assemble, and bake!

Portabello & Black Bean Enchiladas with Roasted Poblano Sauce
adapted from Eating Well by A Hint of Honey, via Perry's Plate

Roasted Poblano Enchilada Sauce

1 poblano pepper
2 tsp. extra virgin olive oil
1/2 large onion, chopped
2 cloves minced garlic
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. paprika
1/8 tsp. ground chipotle pepper (optional)
2 cups crushed tomatoes
about 1/4 cup water (to thin out the sauce)
1/2 cup fresh cilantro, chopped + extra for garnish

Filling

1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
12 oz. portobellos (about 4-5 mushrooms), stemmed, gills scraped out, and diced
1/2 onion, chopped
extra virgin olive oil
salt and freshly ground black pepper
1 can black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
1/2 cup shredded cheddar cheese or Pepperjack

12-14 six inch corn tortillas
1/2-1 cup shredded cheese (cheddar, Pepperjack, or a combination)
fresh salsa or pico de gallo, for serving

Preheat oven to 425 F.

To prepare the sauce: Roast the poblano pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes, or until cool enough to handle.

Meanwhile, heat 2 tsp. olive oil in a medium saucepan over medium heat. Add the onion and saute until softened, 3-5 minutes. Stir in the garlic, salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring constantly, until fragrant, about one minute.

Peel the poblano, discard the stem and seeds, and chop. Add to the saucepan along with the tomatoes, water, and chopped cilantro. Return to medium heat and simmer, until the liquid has reduced slightly, 10 to 15 minutes. Remove from heat and puree using an immersion blender, or transfer to a blender or food processor (be very careful if you do this since the sauce will be piping hot!). The sauce can be made a few days in advance and refrigerated.

To prepare the filling:

While the sauce simmers, spread the mushrooms, peppers, and onions in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes. Transfer to a large bowl and stir in beans, 1/3 cup of the enchilada sauce, the cheese, and cilantro.

Reduce oven temperature to 375 F.

To prepare the enchiladas: Spread 1/2 cup of the sauce in the bottom of a lightly greased 9x13 baking dish. Stack the tortillas on a microwave safe plate and cover with plastic wrap or a damp paper towel. Micrwave 30 seconds to 1 minute, or until they are soft and pliable. Arrange the tortillas in a single layer on a clean work surface.

Spread about 1/3 cup of the filling in each tortilla, and roll them. Place seam-side down in the baking dish. Spread the remaining sauce over the enchiladas and sprinkle with cheese

Bake, uncovered, until hot, about 15-20 minutes. Before serving, top with fresh salsa and garnish with cilantro.

Mocha-Frosted Espresso Brownies

2012-01-10T18:56:00.000-08:00

I have a major weakness for both coffee and all coffee-flavored desserts. Even as a little girl, I loved coffee ice cream. And as much as I try to convince Caroline that my coffee is "yucky," she still likes it and asks for sips when we go to Target (is anyone else incapable of going to Target without also going to the Starbucks in the front of the store?). It was also a cruel cruel punishment that my biggest craving throughout my pregnancy with Smith was iced vanilla lattes. So as much as I love coffee, I'm actually not a huge fan of mochas. I think they are a little too rich for a drink. But mocha flavored desserts? I'm all over those.

Sometimes I just can't leave well-enough alone. I started out wanting to make brownies for dessert one night when we were having some friends over. Then when I opened my cookbook to the recipe I use, the espresso brownies caught my eye. So I figured, why not? And then once they came out of the oven, I thought about how awesome they would be if I topped them with some mocha buttercream. Again, why not? And then I remembered these peppermint frosted brownies that I bookmarked at Christmas, and how I loved the thin layer of ganache on top. And I went for it.

Let me tell you right now that if you make these, you might as well throw your resolutions out the window. Unless your resolution was to eat more brownies. In that case, good job! I definitely should have cut these into smaller squares... but I didn't. These might be one of the most decadent desserts I've ever made, so it should come as no shock that they are also one of my favorite. And definitely my favorite brownie.

Mocha-Frosted Espresso Brownies
inspired by Confections of a Foodie Bride

Triple-Chocolate Espresso Brownies
barely adapted from Baking Illustrated

5 oz semisweet or bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
8 Tbs unsalted butter, cut into quarters
3 Tbs cocoa powder
2 Tbs instant espresso powder or instant coffee powder
3 large eggs
1 1/4 cups sugar
2 tsp vanilla extract
2 Tbs Kahlua liqueur (optional)
1/2 tsp salt
1 cup all-purpose flour

Preheat the oven to 350 degrees and adjust the rack to the lower-middle position. Line a 9-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Use another sheet of foil to line the dish perpendicular to the fist piece, leaving another overhang on two sides. Spritz with cooking spray.

Add the chopped chocolates and the butter to a medium, microwave-safe bowl, and cook for 30-second intervals, until melted, stirring well after each time. Whisk in the cocoa and espresso powder until smooth. Set aside to cool slightly.

In a medium bowl, whisk together the eggs, sugar, vanilla, Kahlua, and salt until well-combined. Whisk in the warm chocolate mixture, then stir in the flour with a wooden spoon. Pour the batter into the prepared baking dish, and spread into the corners with a spatula. Level the surface.

Bake 30 to 35 minutes, or until a toothpick comes out with just a few crumbs attached. Cool on a wire rack to room temperature, about 2 hours.

Mocha Frosting
adapted from My Baking Addiction, via Smells Like Home

1 stick unsalted butter, softened to room temperature
pinch of salt
1 Tbs Kahlua
2 - 2 1/2 cups powdered sugar, sifted
1 Tbs cocoa powder, sifted
1 Tbs instant espresso powder, dissolved in 1Tbs warm water
1-3 Tbs heavy cream

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter at medium speed until light and fluffy. Decrease the speed to low and slowly add in the powdered sugar and cocoa powder. As it combines, increase the speed and beat until it has all come together. Add the salt, kahlua, espresso, and heavy cream, and increase the speed to medium. Beat until well combined and light and fluffy. Add more cream or sugar to get the consistency you like.

Chocolate Glaze
adapted from Confections of a Foodie Bride

1/2 cup semisweet chocolate chips
2 Tbs butter or vegetable oil
1 tsp Kahlua

Melt the chocolate chips and butter in the microwave. Stir in the Kahlua

To assemble the brownies, use an offset spatula to spread the mocha frosting in an even layer over the brownies. Allow to set for about 10-20 minutes. then pour the chocolate glaze over the top. Working quickly but gently, use a rubber spatula or the back of a spoon to spread the glaze over the frosting. Refrigerate for at least 30 minutes, or until the glaze is set. Remove the brownies from the pan using the foil overhang, and cut into squares.

Spinach-Artichoke Stuffed Portabellos

2012-01-08T19:20:00.000-08:00

Everyone and their mother loves spinach-artichoke dip. If it is available at a party, no matter how much you make, or how many people are eating it, it will all be gone by the end of the night. It's a perennial favorite for good reason - it's warm and comforting, cheesy, delicious, and it's "healthy." At least that's what I tell myself. It does have spinach. And artichokes. And vegetables = good for you right? Don't they negate the absurd amount of cheese in there?

These mushrooms actually are pretty healthy. They are heavy on the veggies and light on the cheese. And I made them even healthier (and egg-allergy friendly) by substituting Greek yogurt for the mayo, and reduced fat cream cheese for the full-fat version. And of course it should come as no surprise that they are delicious as well. Not only is is hard to go wrong with mushrooms stuffed with spinach-artichoke dip, but they are popping up on several of my favorite food blogs as well. So they are blogger-approved.

Served with a side salad, this was a great light and healthy meal, though I think they would also be great as a side to roast chicken, pork tenderloin, or a steak dinner. The filling itself makes a great dip (I had a little left over and had it for a snack the next day!). It would also be great stuffed into small mushrooms as well - a lighter way to serve that popular dip at a party!

Portabello Mushrooms with Creamy Spinach-Artichoke Filling
adapted from Fine Cooking, December 11/January 12
serves 4

3 Tbs olive oil
4 garlic cloves, minced
4 medium portabello mushrooms, stems and gills removed (a butter knife works really well for removing the gills)
4 oz cream cheese, softened (reduced-fat is fine)
3 Tbs nonfat Greek yogurt
2 tsp fresh thyme
pinch red pepper flakes
10 oz frozen chopped spinach, thawed and squeezed dry
9 oz frozen artichokes, thawed, patted dry, and chopped
1/2 cup fresh breadcrumbs or panko
1/2 cup grated Parmesan cheese

Preheat the oven to 450 degrees.

In a small bowl, combine 2 tablespoons of the olive oil and about half of the minced garlic. Brush the insides of the mushroom caps with the mixture and sprinkle generously with salt and pepper. Arrange the mushrooms in a single layer on a baking sheet, oiled-side up. Roast until just tender, about 10 minutes. If the mushrooms gave off excess water, use a paper towel or kitchen towel to blot up the moisture.

While the mushrooms roast, mix the cream cheese, Greek yogurt, and 1 teaspoon of the thyme in a medium bowl. Stir in the spinach and artichokes and season with salt and pepper.

In another bowl, toss together the remaining garlic, 1 tablespoon oil, 1 teaspoon thyme, breadcrumbs, and Parmesan cheese.

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumbs. Bake until the crumbs are golden-brown and the filling is hot, about 10-12 minutes. Serve immediately.

Chicken Parmesan Pizza

2012-01-05T18:10:00.000-08:00

When people say they don't like leftovers, I have to imagine that they are eating rubbery, dried out meat with limp and soggy veggies. That is not at all how I eat them. I actually really like leftovers because it gives me an opportunity to re-imagine the dinner into something else. This pizza is the perfect use for not only leftover chicken parmesan, but also any grilled, fried, or baked chicken as well. It is most definitely one of my favorite meals - leftovers or not.

And the best thing? It is so flipping easy. Just spread some marinara on pizza dough, top with some chopped up chicken breasts, and then cover the whole thing with mozzarella and Parmesan. It doesn't get any easier. Happy Friday, everyone - here's hoping for a delicious and fun weekend!

Chicken Parmesan Pizza
Pink Parsley Original

1 lb pizza dough
olive oil
cornmeal, for sprinkling
1/2- 3/4 cup marinara sauce
1 cup chopped chicken (fully cooked)
1 1/2 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 Tbs chopped fresh basil

Place a pizza stone or upside-down baking sheet in the oven and preheat to 500 degrees for at least 30 minutes.

Sprinkle a piece of parchment paper generously with cornmeal, and then shape the pizza dough into a 12 inch circle. Brush the outer edge with olive oil. Spread a thin layer of marinara sauce over the dough, and top with the chopped chicken. Scatter the shredded cheese over the top.

Bake 10 minutes, or until the crust is golden-brown and the cheese is bubbly and browning. Remove from the oven and allow to cool for about 10 minutes. Sprinkle with basil before slicing and serving.

Pan-Roasted Fish with Avocado-Pineapple Salsa

2012-01-03T19:17:00.000-08:00

I'm a meal-planner. I sit down every weekend and peruse my cookbooks, spreadsheets, magazines, and favorite blogs for inspiration and recipe ideas, go to Starbucks for a coffee, and then I wander around the grocery store for a while. It's one of my favorite weekend rituals. For the most part I am pretty good about sticking with my menu plan, but there are definitely times when something gets pushed back or taken off if I'm not in the mood for it.

I almost pushed off this fish. And if it weren't for the fact that I couldn't bear the thought of wasting the $20 I spent on the wild-caught sea bass, I probably would have. Now to think that this meal could have suffered that fate is pretty crazy. Because it ended up being one of the best meals we've had in a while.

You could use pretty much any mild, white fish that you'd like. Halibut would be great, but tilapia would definitely be the most budget-conscious choice (though since it is thinner, you would need to adjust the cooking time accordingly). Pan roasting the fish allows it to be nice and crispy on the outside, while remaining tender and soft inside. The real standout here was the salsa though. It was a perfect balance between sweet and spicy, and the avocado mellowed the whole thing out. I served this over cilantro-lime quinoa, and we loved every single bite of this dinner. If you aren't a fan of seafood, you could easily serve the salsa over chicken, pork, or even tofu. I also think this would be a great combination for fish tacos.

It is below freezing outside right now, but this bright and fresh meal made me feel like summer is just around the corner... I can wish, right?

Pan-Roasted Fish with Avocado-Pineapple Salsa
salsa adapted from Everyday Food, January/February 2012

2 avocados, diced small
2 cups finely diced pineapple
1/2 jalapeno, seeds and ribs removed, finely chopped
1/2 small red onion, finely chopped
1/4 cup finely chopped fresh cilantro
juice of 2 limes
salt and freshly ground black pepper
4 white fish fillets (5-6 oz each)
1 Tbs olive oil

Preheat the oven to 425 degrees.

In a medium bowl, combine the pineapple, jalapeno, cilantro, red onion, and lime juice Season with salt and pepper to taste and set aside.

Pat the fish dry with paper towels and season liberally with salt and pepper.

Heat the oil in a large oven-safe skillet until very hot, but not smoking. Carefully place the fish in a single layer in the pan. Allow to cook, without moving them, for 1-2 minutes, or until they are very light golden-brown. Very carefully flip the fish with a spatula.

Remove the pan from heat and transfer it to the oven. Cook 5-7 minutes, or until the fish is opaque throughout and flakes easily with a fork. The cooking time will vary based on the thickness of the fish, so start checking it around 4-5 minutes.

To serve, top each piece of fish with salsa.

Tortellini Minestrone

2012-01-01T18:47:00.000-08:00

Happy 2012, everyone! I hope everyone had a great weekend, and now of course it's time to buckle down with your resolutions. Lose weight. Get more organized. Save more money. The usual, right? I'm actually not really big into resolutions, per se, but I do think it's important to set goals. And did you know that you are 60% more likely to reach your goals if you write them down? I totally made up that statistic, but the sentiment is true. I find that writing down specific, tangible goals definitely makes a big difference, versus just having vague ideas of things I want to achieve.

So anyway, if you made the resoltion/goal to eat healthier, eat more dinners at home, eat more veggies, and/or cook more, then this soup is a great place to start. It is healthy, tasty, filling, and perhaps most importantly, it's on the table in under 30 minutes. This particular version uses a combination of carrots, onions, celery, mushrooms, and zucchini, but I think pretty much any combination of veggies would work. This would be a great soup to make when you're trying to clean out the veggie drawer in your fridge. It also calls for cannellini beans, but again, I think several other varieties would be just as good.

If you need some healthy inspiration, I've updated my Featured Recipes page to showcase some of my favorite healthy dinners.

Tortellini Minestone
adapted from Cook's Illustrated, Soups and Stews
serves 4-6

1 Tbs olive oil
2 carrots, peeled and cut into 1/2-inch pieces
2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, minced
5 oz mushrooms, sliced
4 garlic cloves, minced
1 Tbs minced fresh oregano, or 1 tsp dried
3 cups low-sodium chicken broth
2 1/2 cups V8 vegetable juice
1 (15-oz) can cannellini beans, drained and rinsed
1 (9-oz) package fresh cheese tortellini (preferably whole wheat)
1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
salt and ground black pepper
1/2 cup pesto (homemade, or if store-bought, use the refrigerated variety)
grated Parmesan, for serving

Heat the olive oil in a large Dutch oven over medium heat. Stir in the carrots, celery, and onions,1/4 teaspoon of salt, and black pepper to taste, and cook until just softened, 3-5 minutes. Stir in the mushrooms, and cook until all the vegetables are softened, 5-6 more minutes. Add the garlic and oregano and cook until fragrant, about 30 seconds.

Stir in the broth, scraping up any browned bits. Stir in the vegetable juice and beans and bring to a boil. Reduce the heat to a simmer and cook about 10 minutes.

Add the tortellini and zucchini and continue to simmer until they are cooked through and tender, 5-7 minutes.

Season with salt and pepper to taste. Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkling of Parmesan before serving.

Sparkling Pear Sangria

2011-12-29T19:25:00.000-08:00

Sangria is one of my favorite cocktails to serve at a party. It can be made ahead of time, in large batches, and everyone loves it. Plus, there are endless variations out there. White wine sangria made with peaches is one of my favorites, and this Pomegranate Sangria is my go-to during the winter months. Well, it was anyway. Now this sparkling pear sangria holds that spot.

If you are still looking for a fun and festive cocktail for New Year's Eve, look no further. Vodka, Pear nectar, lemon juice, and sparkling wine. What's not to love? Joey has a theory when it comes to mimosas - that they are pretty nearly impossible to screw them up. 100% orange juice = good. 100% champagne = good. Any combination of the two? Good! I'd venture to say that the same is true for sangria. Though actually I guess you actually could add too much vodka to this one and it might be a bit strong.

This is mixed up in literally 2 minutes. Then just chill it in the fridge until you're ready to serve. Pop open your champagne, and you're good to go! The bubbles make it fun and festive, the pear flavor is nice and prominent, and there's just enough kick from the vodka to keep it interesting. We enjoyed these for "cocktail hour," and I'm already looking forward to having another one on New Year's Eve.

Happy New Year's, everyone! Thanks for being so awesome - see you in 2012!

Sparkling Pear Sangria
adapted from The Bonne Femme Cookbook, by Wini Moranville
makes 4-5 drinks

Pear nectar can be found in the Mexican food section of your grocery store, or in the juice section. One can costs about 50 cents. Regular vodka is fine, but if you happen to come across it, pear vodka would be even better.

6 oz vodka (pear vodka is optional)
2 oz freshly squeezed lemon juice
5 oz pear nectar
sparkling wine, preferably a sweeter variety, chilled
thinly sliced pear slices, for serving

In a small pitcher, combine the vodka, lemon juice, and pear nectar. Refrigerate until chilled. When ready to serve, fill champagne flutes 2/3 to 3/4 of the way full, and top with champagne. Drop a pear slice into each glass and serve immediately.

2011 in Review: My Favorite Posts

2011-12-28T18:23:00.000-08:00

I always have a hard time narrowing down my posts to my favorites because I really don't post anything that I don't truly love. I felt like I was choosing my favorite child as I pored through old blog posts, but these are my absolute favorites of 2011. I ended up with more than 10, but I hope you don't mind. See you next year! Have a festive and safe New Year's Eve!

I actually made these Buttermilk Biscuits on New Year's Day 2011, and I've lost count of the number of times I've made them since. They have perfectly flaky layers, crisp exteriors, and light and fluffy insides. They come together quite quickly, and rise perfectly every time. I have a feeling I'll be starting 2012 the same was as I did 2011....

The crust for this Thin Crust White Pizza was pretty wonderful, but what really made it special to me was the topping. A creamy white sauce, topped with lots of cheese... what could be better? This is another recipe that I've made several times this year - I've also made several variations - adding spinach, sliced tomatoes, mushrooms, shrimp, chicken, sausage... I've also used yogurt instead of the heavy cream to lighten it up a bit, omitted the egg, and replaced the mozzarella with fontina...it's pretty great however you decide to make it.

Strawberry, Mango, and Avocado Salad was a surprise hit for us. I threw this together as a quick side one night expecting Joey to be less than thrilled... but he (we) absolutely loved it! I made this quite often throughout the spring and summer, and I never got tired of this salad. It's also great if you chop the fruit in smaller pieces and use it as a salsa. Yum yum yum.

Out of the hundreds of recipes I made this year, I am the most proud of the Individual Cream Cheese Danish. I felt pretty intimidated to make them, but once I got started it wasn't too bad - just time consuming. And the reward showed that they are most definitely worth the work.

This Strawberry and Goat Cheese Grilled Cheese Sandwich was another smash hit. Strawberries and goat cheese are a great combination, and to turn that into a sandwich - well it was pretty awesome. I ate this for lunches all throughout the spring, and I can't wait to make it again once strawberries come into season.

If you are still looking for an appetizer to serve for New Year's Eve... or for any random day for that matter... you should definitely make this Baked Tex-Mex Pimento Cheese Dip. It combines my two favorite cuisines, and well... it's baked cheese that's spicy. What else could you ask for?

Though they aren't healthy - and they aren't a quick and easy dinner - and they make a big mess... these Beer-Battered Fish Tacos are so insanely good that you'll forget about all that the minute you take your first bite. Served with mango salsa and avocado crema, these are one of my all-time favorite dinners. That I only make once a year.

I was also really proud of this Arnold Palmer Layer Cake. This is a fluffy white buttermilk cake, filled with lemon curd, and frosted with Sweet Tea Buttercream. I don't know where I got the idea for sweet tea buttercream, but it was a pretty great one if I do say so myself.

Chicken with Tomato-Herb Pan Sauce was definitely a surprise hit. It's a simple dish, but the combination of flavors is truly wonderful - and is there anything better than roasted cherry tomatoes? I'm kind of cheating here because I'm also including the Fresh Corn and Basil Polenta. We loved it with this chicken, and I loved it on it's own or topped with grilled veggies as well.

Tomato Cobbler is another recipe that really doesn't need much of a write-up. Gruyere biscuits. Caramelized onions. Roasted tomatoes. The end.

Vanilla Latte Cupcakes were another smash hit of the summer. I didn't have very many pregnancy cravings this time around, but I couldn't get enough iced vanilla lattes (decaf, of course). Turning that drink into a cupcake was pretty amazing, and I ate waaaay too many of these. And for the record, I'm still addicted to iced vanilla lattes. I feel kind of silly when I order one when it's 35 degrees outside.

These tacos require very little work, but the reward is oh so sweet. Made in the crockpot, Korean Beef Tacos are one of Joey's favorite meals to date. You start with short ribs (though from what I hear from others, any beef roast or ribs will do), and you throw them in the crockpot with an easy sauce. Eight hours later you have fall-off-the-bone meat. Top them with a quick and easy cucumber slaw, and garnish with extra cilatnro and Siracha. These made their way around the blogosphere this year, and for good reason. They are just awesome.

Here's another crockpot meal that knocked our socks off. Tequila-Lime Turkey Chili is a pretty standard chili, but it gets a dose of brightness and freshness from the tequila and lime juice. A slightly different take on your traditional chili, and a very successful one at that.

And I'm wrapping this up with Sweet Potato Casserole Cookie Bars with Toasted Marshmallows. I knew I would like these (what's not to like?), I wasn't expecting them to blow me away. I definitely ate more than my fair share of these - for dessert... for a snack... for breakfast... I wish I was joking.

And of course, how could I forget? My absolute most favorite thing I baked this year - Baby Smith!! He is such a sweet baby, and I love every single minute with him. Caroline is a wonderful big sister (though a little overly enthusiastic at times), and I can't wait to see how much they grow and change in 2012! Happy New Year!

2011 in Review: Most Popular Posts

2011-12-27T18:26:00.000-08:00

As 2011 draws to an end, my first thought is "holy crap, this year went by fast!" It has definitely been a great year - both for the blog, and for me personally. Over the next two days, I'll be posting year end round-ups. Today I'm sharing the most popular recipes posted this year, and tomorrow I'll share with you my personal favorites. So let's jump right in...

While once again the chicken enchiladas I posted over two years ago still reign supreme as the most-viewed recipe on my blog, these baked chicken taquitos are quite popular as well. They are easy, delicious, and relatively healthy. And they can be made ahead and frozen, which makes them even more wonderful. I prepped a double batch of these to freeze when I was pregnant, and I loved having a quick and easy lunch or dinner on busy days. I have a few variations of these in the works as well, so I can't wait to share those with you in the coming months!

These blackberry pie bars are not only popular because they are just so darn good, but also because they are open to so many variations. I've made them with raspberries, strawberries, peaches, and a combination of of these as well. These are equally good chilled as they are fresh from the oven. And since they use frozen berries, they can be enjoyed year-round.

Cookie dough fudge. I feel like I shouldn't even have to say anything else about this.

Oven-fried onion rings are a bit labor-intensive, but they are well worth the effort. They are coated with a combination of potato chips and saltine crackers, and it creates the most perfect onion ring. I won't lie - they still aren't healthy. But they don't make a big mess from deep-frying, and I guess you save a few calories. You can just tell yourself that if it makes you feel better in any case...

This spiced chipotle-honey chicken with roasted sweet potatoes is healthy though. It is also a one-pot meal, which makes my dishwasher/husband very happy. The potatoes and chicken are tossed in a sweet-spicy sauce of chipotles, honey, cinnamon, cumin, and garlic. It's a wonderful combination of flavors, and I can see why so many of you loved this dinner!

It definitely came as no surprise that these Pumpkin Pie Pop Tarts made the list. Pop Tarts are a childhood favorite, so to recreate them as a pumpkin pie flavor - well it was sure to be a hit. I am already antsy to make another flavor soon. The possibilities are endless....

Peach pie is a perennial summer favorite, and this version is gussied up with the addition of brown sugar, cinnamon, and bourbon. I'm already craving peaches, and I know I'll be making this again next summer.

I made these Chocolate-Strawberry Cupcakes as a Valentine's Day treat, but they can be enjoyed throughout the spring and summer as well. A rich, chocolatey cake topped with one of the most delicious icings I've ever had - totally irresistible.

This Foil-Baked Fish with Black Beans and Corn was not only one of the easiest meals I made this year, but it is also really tasty. Halibut is coated in a compound butter made of chipoltes, orange juice, garlic, and herbs. My mom made foil-packet meals a lot when I was growing up, and this is definitely an updated version of one of my childhood favorites.

And finally, we round out the top 10 with these Steakhouse Mushroom Burgers with Creamed Spinach Sauce. Mushrooms. Burger. Creamy spinach. Parmesan. This is a fancy, fork-and-knife burger, and I loved every single indulgent bite.

See you tomorrow - I'll be posting my personal favorites of the year!

Bacon-Blue Cheese Dip

2011-12-21T19:52:00.000-08:00

Two ingredients that immediately make me want to make a recipe. Bacon. Blue Cheese. Combine the two? It is sure to be a hit. This dip was a wonderful snack (err ... dinner) for us the night we decorated our house for Christmas. Warm, cheesey, bacon-y... and it was equally good once it had cooled to room temperature. It also comes together quite quickly, and can be prepped in advance. So when it's time to serve, just pop it in the oven for a few minutes, and you're good to go!

If you are still looking for a quick and easy appetizer for your Christmas dinner, or if you are a planner and you're already putting together a menu for New Year's Eve, this is a great choice.

Bacon-Blue Cheese Dip
adapted from Southern Living, December 2004

7 slices bacon, chopped (preferably thick-cut, applewood smoked bacon)
2 cloves garlic, minced
2 (8-oz) packages cream cheese, softened (reduced fat is fine)
1/3 cup half-and-half, heavy cream, or Greek yogurt
4 oz crumbled blue cheese
2 Tbs chopped fresh chives
salt and pepper to taste
grapes, for serving
crackers, for serving

Preheat the oven to 350 degrees.

Cook the bacon in a skillet until browned and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Pour off all but about 1 tsp fat, and add the garlic. Saute until fragrant, about 1 minute.

Beat cream cheese in a large bowl with an electric mixer until smooth. Add the bacon (reserve a small amount for garnish), garlic, half-and-half, blue cheese, and chives. Stir to combine and season with salt and pepper to taste. Spoon into a lightly greased serving dish, and bake 15 to 20 minutes, or until golden and bubbly. Garnish with reserved bacon and allow to cool slightly before serving. Serve with grapes and crackers.

Hot Chocolate Layer Cake with Homemade Marshmallows

2011-12-19T20:02:00.000-08:00

This cake has been a long time coming. I've had it bookmarked ever since I saw it on the cover of a 2009 issue of Fine Cooking (which is my current favorite cooking magazine, by the way). Since then, I've kept it in the back of my mind, just waiting for a good opportunity. Well, apparently a random Wednesday night is the perfect occasion. We were having our best friends over for dinner, and when I was trying to decide on a dessert, I ran a few options by Joey. I started with this one, and said he didn't even need to hear the other options because this was the one he wanted. It turns out that he made an excellent choice. It is a rich and dense chocolate cake, with a thick and rich fudgy chocolate frosting. It is extremely rich, but somehow adding more sugar in the form of marshmallows manages to mellow it out and cut the richness. Go figure, right? The chocolate part isn't so much reminiscent of hot cocoa - the whole thing just looks like it due to the marshmallows on top

While the cake isn't terribly difficult, it is a bit of an undertaking from a labor standpoint. The cake itself is very easy and simple - the batter is even mixed by hand! But the frosting uses a technique that I've never encountered before. It is first cooked on the stovetop, then poured into a dish and chilled overnight. Before frosting the cake, it is whipped in a food processor until it's light and fluffy. And then if you manage not to eat it all by the spoonful, you can frost the cake. ;-)

If you've never made homemade marshmallows before, this is your chance! You only need about half a batch for the cake, so the rest are left for snacking. Also, they can be made a few days in advance. So you can make the marshmallows one day, mix up the frosting, and then the next day all you have to do is bake the cake and assemble. Easy peasy! So since today's Tuesday, you can start this cake on Wednesday or Thursday, and have it ready for Christmas Eve or Christmas Day!

Hot Chocolate Layer Cake with Homemade Marshmallows
adapted from Fine Cooking, October 2009
marshmallows from Gourmet, December 1998, via Ezra Pound Cake

For the Frosting

2 1/2 cups heavy cream
6 Tbs unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz bittersweet chocolate, finely chopped
2 cups sugar
6 oz (2 cups) natural unsweetened cocoa powder, sifted; plus more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt

Combine the cream, butter, and vanilla bean and seeds in a 4-quart saucepan over low heat and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.

For the Cake

3/4 cup (12 Tbs) unsalted butter; more for the pans
3 cups (13-1/2 oz.) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4 oz bittersweet chocolate, finely chopped
1 cup brewed coffee (or water)
3 cups sugar
3/4 cup (2-1/4 oz.) unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.

In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and coffee. Heat over medium heat until melted.

In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.

Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.

Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. It is possible for them all to be done at varying times.

Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

For the marshmallows

1 cup confectioner’s sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water (approximately 115°F, which takes about 15 seconds in the microwave. )
1/4 teaspoon salt
2 large egg whites
2 teaspoons

Lightly spray a 13- by 9- by 2-inch rectangular metal baking pan with nonstick spray, and dust it (bottom and sides) with a little confectioner’s sugar.

Pour the cold water into bowl of your stand mixer, and sprinkle the gelatin over the water. Set it aside to soften.

3. In a large saucepan, combine the granulated sugar, corn syrup, hot water and salt. Cook the mixture over low heat, stirring it with a wooden spoon, until the sugar is dissolved.

4. Turn up the heat to medium, and bring the mixture to a boil (without stirring it!) until your candy thermometer reads 240°F. This will take about 12 minutes, but you do need to use a thermometer to verify the temperature.

Remove the pan from heat, and pour the sugar mixture over the gelatin mixture that's in the stand mixer. Stir it until the gelatin is dissolved.

Beat the mixture on high speed until it’s bright white, thick and nearly tripled in volume. (This will take about 6 minutes if you’re using a standing mixer or 10 minutes with a hand-held.)

In a separate bowl and a set of clean beaters or a whisk, and beat your egg whites until they just hold stiff peaks. Add the egg whites and vanilla to the sugar mixture, and beat them until they’re just combined.

Pour the mixture into your prepared pan, and sift 1/4 cup of confectioner’s sugar over the top of the marshmallow.

Transfer the pan into the refrigerator, and let the mixture chill, uncovered, until it’s firm. This will take at least at least 3 hours, but you can leave it in the fridge for up to 24.

Take a thin knife, and run it around all four edges of the pan. Turn the pan upside-down onto a large cutting board. Then lift up a corner of the pan, and use your fingers or a knife to loosen up the marshmallow block so that it falls onto the board. Cut into desired shapes and sizes. Sift the rest of your original cup of confectioner’s sugar into a large bowl, and add the marshmallows in batches, tossing them to evenly coat them in sugar. For this cake, I cut the marshmallows into 1/4-1/2 inch squares. I only cut about 1/3-1/2 of the batch though. The rest I cut into larger squares for snacking and gifting.

To assemble the cake, remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 1-1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer.

Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.

Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips.

Mound the marshmallows on top of the cake (you’ll need only a third to half of them). Sift some cocoa powder over the marshmallows.

You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month. You can refrigerate the frosting for up to 3 days. The assembled cake can be refrigerated for up to 4 hours (return to room temperature before serving). Wrapped well, leftover marshmallows keep at room temperature for up to 1 month.

Holiday Giveaways: My Favorite Southern Cookbooks - CLOSED

2011-12-18T20:37:00.000-08:00

***This giveaway is now closed and a winner has been chosen. Thank you for entering!***

For my final giveaway this year, one lucky winner will receive three of my favorite cookbooks. Born and raised in the south, southern food is quite easily my favorite cuisine. And I would argue vehemently that it has the richest food culture of any other region in the US. It is definitely more than just Paula Deen, fried food, and lard. It's the original farm-to-table cuisine. It's about passing down treasured recipes from generation to generation. It's about family and togetherness and love. And this week I want to share that love with all of you. I'll be giving away three cookbooks: The Lee Bros. Southern Cookbook, Sara Foster's Southern Kitchen, and Basic to Brilliant, Y'all by Virginia Willis. I have made multiple recipes out of each of these cookbooks, all with rave reviews.

The Lee Bros. Southern Cookbook is my Bible when it comes to southern food. It has all the basics of southern cuisine - a killer pimiento cheese recipe, boiled peanuts, fried green tomatoes, collards, Brunswick stew, pound cake, biscuits... plus some fun and interesting spins on classics as well. Wine and beer and beer pairings are also included with most of the recipes, and the recipes and commentary are witty and wonderfully written. This is the first book I pull out when I want to reference any southern classic.

Sara Foster's Southern Kitchen is another winner. She's all about seasonal and local cooking. She takes traditional southern recipes and gives them a modern twist - some of the standouts: flounder with garden vegetable ratatouille, corn cakes topped with an avocado-tomato salad, country ham and hominy hash, Autumnal chicken pot pie, grits with roasted butternut squash and blue cheese, grilled peach salad with country ham and herbs, rhubarb-cornmeal tart...and her cornbread dressing is one of the best I've ever had. It is now my Thanksgiving staple, bar none.

And finally, Basic to Brilliant, Y'all. This is the newest cookbook that I've added to my collection, and I am so in love. Virginia Willis is a classically French-trained chef who was born and raised in the south. She combines the two cuisines effortlessly, giving fancy French recipes a down-home feel, and updating some classic southern-style dishes as French preparations. Some standouts: sweet potato grits, pecan-crusted trout with brown-butter sauce, kale omelet baked in a bread boule, roasted red pepper and goat cheese gratin, apple-Roquefort turnovers, summer squash slaw, poached eggs in red wine sauce, deviled chicken thighs, peach dijon-crusted pork tenderloin, Coca-Cola Cake... and each recipe is accompanied by a "brilliant" idea: a shortcut, a short recipe that can accompany the dish, or an alternate presentation. The book is also beautifully photographed by the talented Helene Dujardin.

The Rules:

To enter, leave me a comment answering this question: What is your favorite cuisine?
One entry per person. The winner will be chosen by a random number generator.
Must leave a valid email address with your entry (I need a way to get in touch with you if you win!!)
Giveaway is open until Thursday 12/22 at 10 pm EST.

Recipe Remix: Peppermint Oreo Cheesecake Cupcakes

2011-12-15T19:04:00.000-08:00

My first thought when I made the Oreo Cheesecake Cupcakes last year was "these would be really good with mint cookies!" And of course, they are. Though if I'm being technical, I didn't use Oreos for these. I used candy cane Joe-Joes. Which in my humble opinion are so much better. They aren't just regular cookies flavored with mint - they have pieces of crushed up candy canes in the filling! If you have a Trader Joe's nearby, I highly recommend that you go buy a few boxes. You can thank me/curse me later.

I followed the exact same recipe as with the classic cheesecakes, but just replaced them with mint-flavored ones. If I had had any on hand, I probably would have used peppermint extract in place of the vanilla extract as well. So that is also a good adaptation to keep in mind. To serve, I topped each cupcake with a bit of whipped cream and a peppermint.

Peppermint Cookies and Cream Cheesecakes
Martha Stewart's Cupcakes
makes 30 cupcakes

42 mint-flavored cookies and cream sandwich cookies - 30 left whole, and 12 chopped
2 lbs cream cheese, room temperature (reduced fat is fine)
1 cup sugar
1 tsp vanilla extract or peppermint extract (or half and half!)
4 large eggs, lightly beaten
1 cup sour cream or Greek yogurt (low fat is fine)
pinch of salt

Preheat the oven to 275 degrees. Line muffin tins with paper liners, and place 1 cookie in the bottom of each cup.

With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Gradually add the sugar, and beat until smooth. Beat in the vanilla or peppermint extract, then drizzle in the eggs. When well combined, mix in the sour cream and salt. Stir in the chopped cookies by hand.

Divide the batter evenly among the muffin tins, filling each one almost to the top. Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.

Transfer the tins to wire racks to cool completely, then refrigerate (in tins) at least 4 hours. Remove from tins just before serving.

Chocolate Chip Cookie Dough Fudge

2011-12-12T19:44:00.000-08:00

Yes, really. If that doesn't stop you dead in your tracks, then I don't think you're human. This is serious stuff. I have a family recipe that I use for standard fudge, but I like making fun and unique variations as well - peanut butter, pumpkin pie, and white chocolate have all been well-received in the past. But I'm pretty sure this one surpasses them all.

This comes together pretty easily, and honestly the hardest part is waiting for it to set up! The fudge was smooth and creamy, with the perfect cookie dough flavor. This was my test batch, and it passed with flying colors - I'll definitely be including this candy in my holiday baskets. The only change I'll make is to use mini chocolate chips instead of the full-sized ones. I just think it will look cuter, and be a little bit easier to eat.

So head into your kitchen and make these now. You definitely won't regret it.

Chocolate Chip Cookie Dough Fudge
barely adapted from Sweet Confections, via Bake at 350

1 3/4 c. sugar
3/4 cup brown sugar
1/2 cup heavy cream
1/4 c. milk
1 Tbs corn syrup
3/4 tsp kosher salt
2 Tbs unsalted butter
1 tsp vanilla extract
1/2 cup flour
1/3 cup mini semi-sweet chocolate chips

Spray an 8x8 inch baking dish with cooking spray and set aside.

In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches 242 degrees (ie the soft-ball stage). Remove from heat and stir in the butter, vanilla, and flour.

Pour the mixture into a 9x13 inch casserole dish, and allow to cool until it reaches 110 degrees, 10 to 20 minutes.

Use a large spoon to scrape the mixture in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until the fudge thickens and holds its shape, 3 to 5 minutes. Transfer the fudge to the prepared 8x8 inch dish and smooth the top with a spatula. Sprinkle the chocolate chips over the top, pressing them lightly into the fudge.

Allow to set at least 2 hours. If it's not setting up, cover and refrigerate for a few hours. Cut into squares and store in an airtight container.

Holiday Giveaways: Cuisinart Mini-Prep Food Processor - CLOSED

2011-12-11T20:03:00.000-08:00

This giveaway is now closed. Thank you to all that entered!

This week I'm giving away one of my favorite kitchen tools: a mini-prep food processor. While I do have a full-sized food processor that gets used quite often, I actually use this smaller one even more. It is perfect for herbs, bread crumbs, chopping several cloves of garlic, nuts, cheese, salad dressings and marinades, small batches of dips and purees, etc. It is truly one of the workhorses of my kitchen.

I have the brushed chrome one that is pictured above, but now they have all these fun colors available through Amazon. I can't say that I'm not tempted to buy another one just so I can order the pink or green :-) So if you win, you get to choose the color of your new toy!

The Rules:

To enter, leave me a comment answering this question: Are you done with your holiday shopping? And if not, have you started?
One entry per person. The winner will be chosen by a random number generator.
Must leave a valid email address with your entry (I need a way to get in touch with you if you win!!)
Giveaway is open until Thursday 12/15 at 10 pm EST.

Eggnog Waffles

2011-12-08T19:40:00.000-08:00

I'm in full-on holiday mode now, which means I'm giving Christmas-y makeovers to some of my favorite recipes. I have another peppermint and chocolate combination coming at you next week, but I thought I'd share these waffles first - weekends are made for indulgent breakfasts, after all.

Though I've never blogged them before, my go-to recipe for waffles is the Waffles of Insane Greatness. I've made them a million different ways too - plain, chocolate chip (Joey's favorite), blueberry (my favorite), strawberry, gingerbread, pumpkin, chocolate... but these eggnog waffles reign supreme right now.

To be honest, I used to hate eggnog. As a child, I thought it tasted weird, thick, and yucky. Now, while it may not be my number one drink of choice, I enjoy a small glass here and there throughout December. And I love eggnog-flavored treats.

To make these waffles, I just took the standard base recipe and replaced the milk with eggnog, added some nutmeg and cinnamon, and spiked the batter with some bourbon. I served these with maple syrup, some freshly whipped cream, and a sprinkling of nutmeg. The result was a wonderfully festive waffle. I froze the ones we didn't eat, so we have another festive breakfast waiting for us this weekend.

And as an aside, does anyone have a waffle iron they love and would recommend? Mine is not the best, and it's on it's last leg!

Eggnog Waffles
adapted from the Waffles of Insane Greatness, via Annie's Eats

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp sugar
1/2 tsp nutmeg (preferably freshly grated)
1/2 tsp cinnamon
1 cup eggnog (low-fat is fine)
1/3 cup canola oil
1 egg
1 Tbs bourbon or dark rum

In a medium mixing bowl, whisk together all the dry ingredients. In a large mixing bowl, whisk together the wet ingredients. Add the dry to the wet, and stir until just combined - be sure not to overmix!

Allow the batter to sit for 30 minutes. Preheat the waffle iron and cook the waffles according to the manufacturer's instructions. Serve immediately with maple syrup, whipped cream, and nutmeg.

Peppermint White Russians

2011-12-06T18:29:00.000-08:00

Though I've never seen it, I hear that White Russians are the drink of choice in the movie The Big Lebowski. In fact, one night in college some friends decided to have a Big Lebowski party and watch the movie while drinking White Russians. We ended up just drinking them and hanging out instead of actually watching the movie. So the moral of the story is - I love White Russians.

My neighbor shared some Peppermint Mocha Kahlua with us a few weeks ago, and Joey and I immediately fell in love. After we got a bottle of our own, we started dreaming up drink possibilities for it: drink it on the rocks, mix into hot chocolate, mix into coffee (though not in the morning. We're not that big of lushes), use it to make a martini.... but in the end we decided on Peppermint White Russians. It proved to be an excellent choice.

We went out and bought our Christmas tree over the weekend, and these were the perfect drink to sip on while we decorated and made the house merry. If you like White Russians and you like peppermint, then it's hard to go wrong here. Feel free to adjust the volumes to your tastes - obviously you can make it as strong or as weak as you like - just add more milk or Kahlua until you think it tastes perfect! This would be a great drink to serve at a holiday party - make a big pitcher and then just add ice to individual glasses when you're ready to serve. Happy Holidays!

Peppermint White Russians
Pink Parsley Original
makes 2 drinks

2 oz Peppermint Mocha Kahlua
1 oz vodka
2 oz milk or cream

In a large glass or pitcher, combine all the ingredients and stir to combine. Divide between small glasses and add ice to fill up the glass. Serve.

optional: crush peppermints or candy canes, wet the rim of the glass, and press into the candy. This make for an especially festive presentation!

Holiday Giveaways: The Pastry Queen Christmas - Closed

2011-12-04T17:59:00.000-08:00

This giveaway is now closed, and a winner has been chosen.

For this week's giveaway, one lucky reader will win a copy of The Pastry Queen Christmas by Rebecca Rather. The Pastry Queen is one of my very favorite cookbooks, and I love her Christmas cookbook just as much. From breakfast treats, to salads, sandwiches, and appetizers, to main course offerings and side dishes, to over-the-top desserts and sweets, this cookbook has it all for perfect holiday entertaining. And while many of the recipes are geared towards holiday gatherings, I've found myself cooking from it all year round. You may have already seen a few recipes from this book here on the blog: Apple-Spice Layer Cake with Caramel-Swirl Icing, Bacon-Green Bean Bundles, Warm Pear-Ginger Upside Down Cake, Red Velvet Cupcakes, and Wild Mushroom Quesadillas with Cranberry-Pecan Salsa. And I can think of a few more off the top of my head that I have made but not blogged. I already have several recipes bookmarked to be part of my holiday baking and cooking for this year too!

The Rules:

To enter, leave me a comment telling me your favorite holiday dessert.
One entry per person. The winner will be chosen by a random number generator.
Must leave a valid email address with your entry (I need a way to get in touch with you if you win!!)
Giveaway is open until Thursday 12/8 at 11 pm.

Sweet Potato & Pomegranate Salad with Pepitas and Avocado

2011-12-01T21:07:00.000-08:00

First off all, thank you to everyone who entered my giveaway this week! Your responses gave me tons of inspiration for my own holiday baking! Joanne from Eats Well with Others is the lucky winner of a one-year subscription to Cook's Illustrated! Congratulations, girl! I still have 3 more giveaways, and I think you will all really like them - the next one will be posted on Monday. Now onto this fun salad...

I'm about to inundate you with holiday sweets and treats, so I felt like it was only fair to give you a salad first. You know, moderation and balance and all that. I first made this salad a few weeks ago to serve at book club, along with the infamous Turkey Cranchiladas. I wanted a fall-ish salad, but for some reason I wasn't feeling my usual Harvest Pear Salad. So as I perused the aisles of the grocery store, I came up with this one. I love the combination of sweet potatoes and avocado, and pomegranate seeds and pepitas seemed like good add-ins as well. I was kind of stumped on the dressing, but then I saw Nicole mention that she was making a salad with a pomegranate vinaigrette, and that sounded perfect.

I really loved this salad. There's a nice sweetness from the sweet potatoes and pomegranate seeds, creamy richness from the avocado, and a salty crunch from the pepitas. The sweet/tart vinaigrette pulls it all together really nicely as well. I roasted a huge sweet potato, and had plenty of the other ingredients on hand, so I was able to enjoy this salad for lunches all week long. One day I added some feta, and it was a nice addition as well. I think cotija or queso fresco would be equally tasty. The recipe for the dressing makes much more than you'll need, so if you don't want to make this salad 50 times, maybe try this chopped salad out? I think I'm going to make another jar of the dressing, just for that salad!

Not only is this salad healthy and full of super foods, but it is also so pretty and colorful! And who doesn't like pretty food?

Sweet Potato & Pomegranate Salad with Pepitas and Avocado
Pink Parsley Original
Pomegranate Vinaigrette adapted from Bobby Flay

1 medium sweet potato, scrubbed, peeled, and chopped into 1-inch pieces
1 Tbs olive oil
kosher salt and black pepper
1/4 tsp cumin
1 avocado, halved, pitted, and sliced into thin pieces
2-3 Tbs Pomegranate seeds
1-2 Tbs roasted and salted pepitas (pumpkin seeds)
8 oz mixed greens

Pomegranate Vinaigrette

1 cup Pomegranate juice
2 Tbs red wine vinegar
1 heaping Tbs Dijon mustard
1 Tbs honey
salt and pepper
pinch cayenne
2/3 cup extra virgin olive oil

Preheat the oven to 400 degrees and toss the sweet potato cubes with olive oil, salt, pepper, and cumin. Arrange in a single layer on a baking sheet and roast about 20 minutes, stirring once, until they are cooked through and browning around the edges. Allow to cool.

Meanwhile, make the vinaigrette. Add the pomegranate juice to a small saucepan and bring to a boil over medium heat. Boil until the juice has reduced to about 1/4 cup and has thickened to a syrup. Set aside to cool slightly, then combine with the vinegar, mustard, honey, salt, pepper, and cayenne. Add the oil, whisking to combine well. Alternatively, combine it all in a mason jar and just shake it to mix (this is my preferred method).

To assemble the salad, toss the greens with just enough dressing to coat, and top with the sweet potatoes, avocado slices, pomegranate seeds, and pepitas. Season with additional salt and pepper to taste. Serve.

Glazed Cranberry-Lemon Cake for Eat to the Beat

2011-11-29T19:23:00.000-08:00

Years ago, before I started blogging, my friend Elly hosted a blogging event called Eat to the Beat. I remember reading her blog back then and wanting to start my own food blog just so I could participate. So when she resurrected it for her 5 year Blogiversary, I couldn't wait to participate. The premise is pretty straightforward - make any recipe that can be related to music in any way. I had several ideas floating around in my head, but then as the deadline approached, I couldn't make up my mind. I was already planning to make this cake for Thanksgiving, so I decided it would be a great recipe to submit.

Does anyone else remember when Woodstock was held in 1994? That was back in my angst-ridden preteen years, and I sure did love some of those bands. My older sister had the VHS (ha!) of the concert, so when she came home from college over Thanksgiving break, I watched it over and over and over again (in case you couldn't guess, I was really cool back then). I still remember the performance by The Cranberries, which became my favorite band after that. Though they are probably most known for "Linger," I really loved "Dreams" as well.

So onto the cake - it was a great contribution to Thanksgiving because not only is it something a little bit different from the usual pumpkin and pecan pies, but it is easy to make and is visually impressive. The cranberries are so pretty, and I always love it when a cake has glaze dripping down the sides.

The lemon bundt cake is really delicious. Oftentimes bundt cakes can seem dry and crumbly, but this one isn't. It is perfectly moist and sweet with a nice hint of lemon. And the cranberries on top were a nice tart contrast to the sweetness of the cake and glaze. Just as a warning, if you don't like tart, then you should increase the sugar in the topping. But I found that the tartness mellowed over the course of a few days anyway, so keep that in mind.

***Don't forget to enter my giveaway before Friday at midnight - I'm giving away a 1 year subscription to Cook's Illustrated magazine.***

Glazed Cranberry-Lemon Cake
barely adapted from Williams-Sonoma

Unsalted butter for greasing the pan, plus 12 Tbs. (1 1/2 sticks), at room temperature
1/3 - 2/3 cup firmly packed light brown sugar
3 cups (12 oz) fresh cranberries
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups granulated sugar
2 lemons
3/4 cup buttermilk
1 1/2 tsp. vanilla extract
3 eggs
1 cup confectioners’ sugar, sifted, plus more as needed

Preheat the oven to 350°F. Generously grease a 12-cup bundt pan with butter. Sprinkle the brown sugar in the bottom of the pan, then evenly scatter the cranberries over the sugar.

In a bowl, whisk together the flour, baking powder, baking soda and salt. Add the granulated sugar to the bowl of a stand mixer. Finely grate the zest from the lemons over the sugar and use your fingers to combine the two, sort of pinching the sugar through your hands.

Squeeze the juice from the lemons. In a liquid measuring cup, combine 2 Tbs. of the lemon juice, the buttermilk and vanilla. Set aside the remaining lemon juice.

Add the butter to the lemon zest–sugar mixture and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs, 1 at a time, scraping the sides of the bowl after each addition. Reduce the mixer speed to low and add the dry ingredients in 3 batches, alternating with the buttermilk mixture. Start and end with the dry ingredients. Raise the mixer speed to medium-high and beat for 2 minutes.

Scrape the batter into the prepared pan and spread it evenly over the cranberries. Bake until the cake is browned and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then invert the cake onto a cake plate, lift off the pan and let cool completely.

After the cake has cooled, whisk together the confectioners’ sugar and 1 1/2 - 2 Tbs. of the reserved lemon juice until thick and smooth. Test the consistency by drizzling a bit of glaze over the cake. If it runs off the cake, whisk in a little more confectioners’ sugar; if it sits on the cake without moving, whisk in a little more lemon juice. Drizzle the glaze over the cake and let set for at least 15 minutes. Slice into wedges and serve.

Holiday Giveaways: Cook's Illustrated Subscription - Closed

2011-11-27T17:51:00.000-08:00

***This giveaway is now closed, and a winner has been chosen. Thank you to everyone who entered!***

Now that Thanksgiving is over, we are officially in the holiday season! And since I love you guys so much, I thought I'd celebrate by giving away some of my favorite things over the course of the next few weeks. I'll be giving something new away once a week between now and Christmas, so be sure to check it out every Monday.

I'm kicking things off by giving away a one-year subscription to one of my favorite cooking magazines. Cook's Illustrated is always one of the first places I look when I'm researching a new recipe. I love their scientific approach to cooking, and they have never let me down. I own several of their cookbooks, but I really love receiving the magazine every month as well. I'll be giving a way a one-year subscription to either the magazine or the website - winner's choice!

To enter, leave a comment telling me what you are most looking forward to cooking this holiday season. One entry per person. International residents will only be eligible for the online subscription. This giveaway is open until Friday, December 2nd at midnight.