Tuesday, January 31, 2012

Honey Garlic Balsamic Chicken

I'm on a balsamic vinegar kick. There's just something about it: the tangyness, the sweetness. I just love it. Now pair it with some fresh garlic and a touch of honey, then reduce it into a nice syrupy sauce...mmmm. This is my new favorite chicken because it's so delicious, requires NO prep, and is a super fast dinner.

4 boneless, skinless, chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter
1 Tablespoon olive oil
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 Tablespoon fresh lemon juice
3 garlic cloves, minced
1 1/2 teaspoons honey

In a bowl whisk together chicken broth, balsamic vinegar, lemon juice, garlic and honey.

Pat the chicken dry with paper towels. Season with salt and pepper. Melt the butter over medium-high heat and add the olive oil. Add the chicken to the pan. Cook the chicken until both sides are brown and the chicken is cooked through. During cooking, brush chicken with balsamic sauce several times. Cook about 6 to 7 minutes on each side. Take the chicken out of the pan, and put on a plate and cover with foil.

Add the rest of the balsamic mixture to the hot skillet. Cook for about 5 minutes, the sauce will thicken. Use a spatula to get the browned bits off of the bottom of the pan. Simmer till thick and syrupy.

Slice the chicken on a bias, and spoon the pan sauce over the top. Then die because it's so good.

*From bakedbree.com

Monday, January 23, 2012

Reese's Cheesecake Brownies

LinkThis is BY FAR the best thing I've ever made. I can't have these in the house or they're gone. I made them, tasted them and immediately sent them to my hubby's work because I KNEW I would eat the entire batch. I have to admit it. I have a severe weakness for these babies. They're just way too good. Make them, love them.

One 19.5-oz. box chocolate fudge brownie mix
One 8-oz. package cream cheese, softened
One 14-oz. can sweetened condensed milk
½ cup creamy peanut butter
12 oz. Reese’s Pieces candy
One 12-oz. bag milk chocolate chips
3 tablespoons whipping cream
12 large Reese’s Peanut Butter Cups, chopped

Preheat oven to 350 degrees. Lightly coat a 9x13 pan with cooking spray.

Prepare the brownie mix according to package directions. Spread the batter in pan and set
aside. In a large bowl, beat cream cheese with hand-held mixer until fluffy. Add condensed
milk and peanut butter and beat until smooth. Stir in the Reese’s Pieces candies. Spoon the
mixture over the batter. Spread evenly.

Bake for 40 minutes or until cheesecake layer is set and edges are golden brown. Cool for
30 minutes and refrigerate for 30 minutes.

In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1
minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle
Reese’s Peanut Butter Cup pieces over top. Store covered in the refrigerator.

From Pip & Ebby

Wednesday, January 18, 2012

Mexican Pizzas

The other day I was SERIOUSLY craving a Mexican pizza. Have I ever had one? No. It just sounded like something I needed. Immediately. So I got to it and came up with this. The foundation for these pizzas is the grilled dough. I'm ALL about grilling my pizza dough. It leaves the crust crunchy and chewy and holds up to a lot of toppings. Instead of waiting for my own pizza dough to rise and such, I just quickly defrosted some Rhodes rolls I had in the freezer. Jackpot! They were perfect. And the kids thought they were pretty fun. Switch it up with this simple, delicious dinner.

Rhodes rolls, defrosted (or your favorite pizza dough)
1 pound ground turkey (ground beef can be substituted)
1 taco packet
1 can refried beans
1 can black beans, drained and rinsed
shredded cheese
shredded lettuce
1 cup sour cream
1/4 cup salsa
Any other toppings you prefer on a taco

In a large skillet, brown turkey. When meat is browned, add the taco packet and 1/4 cup water. Simmer for several minutes until thick. Add refried beans. Stir until well incorporated. Cover and remove from heat.

Roll out small dough balls into small circles, about 6-7 inches in diameter. Heat a grill pan (or outside grill) on high heat. Brush one side of the dough with olive oil. Put oil side down on hot grill pan. They will cook fast, so beware. Before flipping, brush raw side with olive oil. Finish cooking the other side. Remove to a large baking sheet.

Spread a large spoonful of the taco mixture on top of the grilled pizza dough. Sprinkle with black beans and then shredded cheese. Broil on high until the cheese is melted and bubbly. Remove and top with shredded lettuce and your favorite toppings, such as tomatoes, avocados and onions. Mix 1 cup sour cream with about 1/4 cup salsa and drizzle over pizzas. Enjoy!!

Sunday, January 15, 2012

Hi-Hat Cupcakes

These were so fun and turn out SO fancy. My kids especially loved them since I made them mini. They're basically just a chocolate cupcake with vanilla buttercream, dipped in chocolate. They would be perfect for any party and everyone LOVES them!

Your favorite chocolate cupcakes made and cooled

1 cup (2 sticks) butter, softened

3-4 cups powdered sugar

1/4 t salt

1 T vanilla

About 4 T milk or heavy cream if needed

2 cups semi-sweet chocolate chips

3 T vegetable oil

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Pipe onto cooled cupcakes. Place in the fridge while you melt the chocolate.

In a microwave safe bowl, combine the chocolate chips with oil. Microwave in 15 second incrememts, stirring in between, until chocolate is melted and smooth.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes. To make the chocolate set, place in fridge and allow to cool until hard.

Idea from Martha Stewart and frosting from Savory Sweet Life

Wednesday, January 11, 2012

Jalapeno Popper Chicken

My husband is ALL about jalapenos. If they are an option to put on any dish, they MUST go in. I don't know why this is...so weird:) But anyway, when I saw this recipe I knew it would be his new favorite. It's basically like a jalapeno popper stuffed into a chicken breast, breaded then fried and baked. I'm pretty sure it's every manly man's dream. Hey, I even enjoyed it!

4 slices bacon, diced (I just used crumbled bacon in the bag)
6 ounces cream cheese, softened
1/2 cup shredded cheddar cheese (I recommend sharp)
2 whole jalapeno peppers, seeded and finely minced
4 whole skinless, boneless chicken breasts
2 T garlic powder, plus more to season chicken
Salt and pepper
1 cup bread crumbs (I recommend Panko)
vegetable oil for frying

Stir together the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl.

Season both sides of chicken breasts with a dash of garlic powder, salt and pepper. Cut a pocket horizontally through the thickest side of each chicken breast and fill with some cheese mixture. Secure with toothpicks.

Add the 2 teaspoons garlic powder, salt and pepper to the bread crumbs and mix.

Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat and cook chicken breasts about 3 minutes per side until golden brown.

Finish cooking chicken breasts in a 425ºF oven for about 10 minutes or until cooked through.

*From Tasty Kitchen

Sunday, January 8, 2012

Chocolate Cake Reese's Peanut Butter Chunk Cookies

These are my new favorite cookies. Not just because they are absurdly delicious, but also because there's only 5 ingredients. Pure peanut butter and chocolate bliss!!

1 box devils food cake mix

1 stick (8 tablespoons) butter, melted (if dough seems too dry, add 2 more Tbsp melted butter)

1 large egg

2 cups mini chocolate chips

25 mini Reeses Peanut Butter Cups

Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

Place all ingredients into a large bowl mixing until combined. I find it easiest to mix with hands. If dough seems too dry, you can add 2 additional Tablespoons melted butter. With a medium cookie scoop, scoop dough onto baking sheet placed 1 inch apart. Bake for 13-15 minutes until cooked through. Let cool for 10 minutes on baking sheet before transferring to cooling rack.

Makes 3 dozen cookies

*From Picky Palate