Combine the following ingredients in a blender. Blend. Drink. Faint from happiness.
1 cup ice
1 whole ripe mango, peeled, pitted, diced
1 can coconut milk
1/4 to 1/2 cup lemonade
6 tablespoons sugar
1 cup water
Try it, you'll LOVE it!
Sunday, September 26, 2010
Tuesday, September 21, 2010
Chicken Tikka Masala
Who's not a fan of Indian food? Well if you aren't, then you've probably never tasted Chicken Tikka Masala. This is one of Aaron's favorite Indian dishes, and I'm glad I stumbled upon the recipe so I can give it a whirl tonight. I'll let you know how it turns out!
Chicken Tikka Masala
Yields 6 servings
3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes
Sugar
1 1/2 cups Heavy Cream
2 cups Basmati Rice
_____
OPTIONAL:
Fresh Cilantro
Chili Peppers
Turmeric
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add the can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.
Chicken Tikka Masala
Yields 6 servings
3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes
Sugar
1 1/2 cups Heavy Cream
2 cups Basmati Rice
_____
OPTIONAL:
Fresh Cilantro
Chili Peppers
Turmeric
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add the can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.
Friday, September 17, 2010
Aaron's birthday cake
As some of you may know, Aaron's birthday is coming up...very soon. I suppose I should be a good wife and make him a birthday cake, but as you all know I'm not the best with fondant, decorations, etc. So my cakes are a little more down to earth. I came across this recipe the other day, and thought if I could find a little spare time in between now and Sunday, I just might give it a shot! Mind you, it most likely won't look as good as it does in this picture!
Toffee Bar Brownie Torte
Yield: about 20 servings
For the brownies:
2 cups (4 sticks) unsalted butter
16 oz. bittersweet chocolate, coarsely chopped
3 cups sugar
8 large eggs
2 tbsp. vanilla extract
2½ cups all-purpose flour
½ tsp. salt
For the frosting:
3 cups chilled heavy whipping cream
1/3 cup confectioners' sugar
1 tsp. vanilla extract
2 tbsp. instant espresso powder dissolved in 2 tsp. boiling water, chilled
For the filling:
16 oz. mascarpone cheese
2 tbsp. instant espresso powder dissolved in 2 tsp. boiling water
½ cup confectioners' sugar
2 tsp. vanilla extract
Pinch of salt
1 cup reserved frosting (above)
For garnish:
2 cups chopped toffee bits or finely chopped toffee bars
Directions:
To make the brownie layers, preheat the oven to 350˚ F. Grease and flour the edges of three 9-inch round cake pans and line the bottoms with parchment paper. Combine the butter and chocolate in a large heatproof bowl set over a few inches of simmering water. Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula. Remove the bowl from the heat and set aside. Transfer the chocolate mixture to a large mixing bowl. (If your heatproof bowl is very large, transfer to a new bowl is not necessary.) Whisk in the sugar, eggs and vanilla extract until the mixture is smooth and glossy, about 1 minute. Stir in the flour and salt, and mix just until the dry ingredients are incorporated.
Divide the batter evenly between the prepared baking pans. Gently smooth the batter in the pans. Bake 20-25 minutes, until the brownies are just firm to the touch. Transfer to a wire rack and let cool in the pans 30 minutes. Then run a knife around the edge of each pan and invert the brownies onto the rack to cool completely.
To make the frosting, add the chilled heavy cream to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until medium-soft peaks form. Blend in the sugar, vanilla and espresso mixture, whipping just until combine. Continue to whip until stiff peaks form. Reserve and refrigerate 1 cup of the frosting for use in the filling. Set aside the rest of the frosting.
To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, espresso liquid, sugar, vanilla and salt. Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1 cup of frosting with a spatula.
To assemble the torte, lay 1 of the brownie rounds to a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie round, and the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Use any remaining frosting to pipe decorative swirls around the top edge of the cake, if desired. Refrigerate until ready to serve.
Toffee Bar Brownie Torte
Yield: about 20 servings
For the brownies:
2 cups (4 sticks) unsalted butter
16 oz. bittersweet chocolate, coarsely chopped
3 cups sugar
8 large eggs
2 tbsp. vanilla extract
2½ cups all-purpose flour
½ tsp. salt
For the frosting:
3 cups chilled heavy whipping cream
1/3 cup confectioners' sugar
1 tsp. vanilla extract
2 tbsp. instant espresso powder dissolved in 2 tsp. boiling water, chilled
For the filling:
16 oz. mascarpone cheese
2 tbsp. instant espresso powder dissolved in 2 tsp. boiling water
½ cup confectioners' sugar
2 tsp. vanilla extract
Pinch of salt
1 cup reserved frosting (above)
For garnish:
2 cups chopped toffee bits or finely chopped toffee bars
Directions:
To make the brownie layers, preheat the oven to 350˚ F. Grease and flour the edges of three 9-inch round cake pans and line the bottoms with parchment paper. Combine the butter and chocolate in a large heatproof bowl set over a few inches of simmering water. Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula. Remove the bowl from the heat and set aside. Transfer the chocolate mixture to a large mixing bowl. (If your heatproof bowl is very large, transfer to a new bowl is not necessary.) Whisk in the sugar, eggs and vanilla extract until the mixture is smooth and glossy, about 1 minute. Stir in the flour and salt, and mix just until the dry ingredients are incorporated.
Divide the batter evenly between the prepared baking pans. Gently smooth the batter in the pans. Bake 20-25 minutes, until the brownies are just firm to the touch. Transfer to a wire rack and let cool in the pans 30 minutes. Then run a knife around the edge of each pan and invert the brownies onto the rack to cool completely.
To make the frosting, add the chilled heavy cream to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until medium-soft peaks form. Blend in the sugar, vanilla and espresso mixture, whipping just until combine. Continue to whip until stiff peaks form. Reserve and refrigerate 1 cup of the frosting for use in the filling. Set aside the rest of the frosting.
To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, espresso liquid, sugar, vanilla and salt. Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1 cup of frosting with a spatula.
To assemble the torte, lay 1 of the brownie rounds to a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie round, and the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Use any remaining frosting to pipe decorative swirls around the top edge of the cake, if desired. Refrigerate until ready to serve.
Thursday, September 16, 2010
Pasta with Tomato Cream Sauce
I'm all about the simple dishes these days... nothing is simpler than the following Tomato Cream Sauce I borrowed from the Pioneer Woman but changed up a bit.
I served this with a delightful spinach salad with sliced strawberries, glazed almonds, and shredded parmesan cheese topped with sweet red onion salad dressing and slices of warm garlic bread. Mmmmm!
2 T butter
dash of EVOO
2 cloves garlic, minced
1 onion, diced
1/2 c chicken broth
16 oz tomato sauce
1-2 tsp sugar
salt/pepper as needed
fresh basil or whatever herbs you want to use, I used about a tsp of Italian Seasonings
red pepper flakes for a kick, optional
1 c cream
1 lb penne or your favorite pasta
grated parmesan cheese
Cook pasta according to package directions.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately.
I served this with a delightful spinach salad with sliced strawberries, glazed almonds, and shredded parmesan cheese topped with sweet red onion salad dressing and slices of warm garlic bread. Mmmmm!
2 T butter
dash of EVOO
2 cloves garlic, minced
1 onion, diced
1/2 c chicken broth
16 oz tomato sauce
1-2 tsp sugar
salt/pepper as needed
fresh basil or whatever herbs you want to use, I used about a tsp of Italian Seasonings
red pepper flakes for a kick, optional
1 c cream
1 lb penne or your favorite pasta
grated parmesan cheese
Cook pasta according to package directions.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately.
Monday, September 13, 2010
Honey it's cold outside...
Not really, but it will be sometime very soon! We're supposed to have lovely weather in Portland for the next couple of days, and what's better to enjoy in the sun than a little chocolate? Well, frozen hot chocolate to be exact!
Frozen Hot Chocolate
1/3 c. powdered milk
1/3 c. sugar
2 T. Ghirardelli cocoa powder
1 T. Hershey’s cocoa powder
1 T. Scharfen Berger cocoa powder (or 1 T. Ghirardelli)
1 c. milk
3 c. ice
Pour the milk, mix powder, then ice into a blender. Blend until nice and smooth. Pour into glass of your choice, topping with whipped cream and chocolate shavings.
Frozen Hot Chocolate
1/3 c. powdered milk
1/3 c. sugar
2 T. Ghirardelli cocoa powder
1 T. Hershey’s cocoa powder
1 T. Scharfen Berger cocoa powder (or 1 T. Ghirardelli)
1 c. milk
3 c. ice
Pour the milk, mix powder, then ice into a blender. Blend until nice and smooth. Pour into glass of your choice, topping with whipped cream and chocolate shavings.
Thursday, September 9, 2010
Why did the chicken cross the road?
Because it couldn't remember where it left its beer.
I've been wanting to prepare this dish for quite awhile, but just haven't. No excuses. When I was in the office today I inquired what my friend Angela was making for dinner tonight, and she proclaimed "Beer Can Chicken!" Which made me remember that I've been wanting to give it a shot. So Beer Can Chicken it is! Of course you can substitute the beer for wine, apple juice, chicken stock - liquid of your choice. Just use an old pop can or tin can (I suppose that would work). Me, I'm using good old Pabst Blue Ribbon beer.
Beer Can Chicken
Yields 4 servings
Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
*For those of you without a grill...get with the times man! No really, you could easily cook the bird in the oven as well.
I've been wanting to prepare this dish for quite awhile, but just haven't. No excuses. When I was in the office today I inquired what my friend Angela was making for dinner tonight, and she proclaimed "Beer Can Chicken!" Which made me remember that I've been wanting to give it a shot. So Beer Can Chicken it is! Of course you can substitute the beer for wine, apple juice, chicken stock - liquid of your choice. Just use an old pop can or tin can (I suppose that would work). Me, I'm using good old Pabst Blue Ribbon beer.
Beer Can Chicken
Yields 4 servings
Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
*For those of you without a grill...get with the times man! No really, you could easily cook the bird in the oven as well.
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