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Enjoying Life One Bite at a Time!

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Brown Sugar Cookies

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There are those recipes that you see that just scream “Make Me NOW!” and then there are others that look good, that you want to make but they don’t speak to you enough to move to the top of the list.  The cookie recipes that typically scream at me are those that are packed full of chocolate chunks, heath bits or candy pieces.  As of lately, some of the more simple cookies seem to be speaking to me.  Every time I make one of these cookies that seems to be more simple I am surprised how delicious and full of flavor they are, even without all those add-ins.  I have come across, yet another cookie that is not a typical cookie that speaks to me.

Brown sugar cookies.  Yes, that’s it.  A simple name, simple ingredients but full of flavor.  What can I say about these cookies?  Honestly, I cannot say enough good about them.  I saw these one day on my new addiction, AKA Pinterest, and the description simply read “they melt in your mouth”.  That sums these up perfectly.  They are perfectly light and fluffy then topped with the most delicious brown butter frosting.  They honestly do melt in your mouth and they will be gobbled up before you can turn around.  

The cookie, as the name states, is brown sugar based.  The addtion of sour cream helps not only make these cookies extremely moist but lends a tangy undertone to the cookie.  The cookie is delicious itself, but let’s talk about the brown butter frosting.  I’m slightly obsessed with brown butter.  Not only does it help enhance the flavor of savory foods but it really compliments the flavors in sweet foods as well.  It has a slightly nutty flavor that is out of this world.  In this case the brown butter is combined with powdered sugar and a splash of milk.  I could honestly get a spoon and eat this frosting right out of the pan…don’t worry, I didn’t!  The soft, sweet cookies topped by this nutty, brown butter frosting is a true treat.  

Brown Sugar Cookies

Ingredients:

For the cookies-
2/3 Cup unsalted butter, room temperature
2 Eggs
1 Cup sour cream
1 Tsp vanilla extract
1 1/2 Cups packed brown sugar
2 1/2 Cups all-purpose flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt

For the frosting-
1/4 Cup unsalted butter
2 Tbsp milk
1 1/2 Cups powdered sugar

Directions:

For the cookies-
Preheat oven to 350.  Line a cooking sheet with a silicone baking mat or spray with non-stick cooking spray.  Set aside.

In a medium bowl sift together the flour, baking powder, baking soda and salt.  Set aside.

Place butter and sugar in the bowl of a mixer and cream on medium-high until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla and mix until combine.  Alternating between the flour mixture and the sour cream; add to the sugar mixture, mixing well after each addition.

Using a tablespoon, place rounded spoonfuls on prepared cookie sheet.  Repeat process with remaining dough.  Place in preheated oven and bake for 8 minutes.  Remove from oven and transfer cookies to cooling rack and allow to cool completely.

For the frosting-
Place butter in medium saucepan and place over medium heat.  The butter will begin to crackle and foam as it melts.  Once the crackling subsides, the butter will begin to brown.  Swirl the butter around the pan as the butter cooks.  Once the butter is brown remove from heat.  Add the powdered sugar and stir, add milk 1 tablespoon at a time, until frosting is at a spreadable consistency.

Using an offset spatula, spread frosting on cooled cookies.  Return to cooling rack and allow frosting to set before placing in airtight container.  Place parchment paper between cookie layers to avoid sticking together.

Recipe source: Best Ever Cookies via Susie QT Pies Scraps of Life

Salsa Verde Chicken and Dumplings

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I don’t know about you, but the weather here has been very spiratic, to say the least.  We’ve seen 80 degree weather at the beginning of the week then been in the 30’s by the end of the week.  Not only is this weather an open invitation for colds, coughs and all that other fun stuff but it’s also a pain trying to get a meal plan together.  Our meals plans have been as extreme as grilling burgers outside one night and cuddled up in cozy clothes eating soup, stew or chili the next night.  I guess a perk to this weather is if you really have a craving for summer inspired food and a cozy, comfort food all at the same time you can plan your menu accordingly.

I came across this recipe on Pink Parsley last year.  From the moment I saw it I knew this was a must to make.  I have made it a few times and we have absolutely loved it, but I haven’t shared it with you (don’t me mad!) until now because I just couldn’t get any pictures that I just loved.  Well, I made it again during one of our many cold spells and finally got some pictures I was pleased with.  So without further or due, here is a delicious meal perfect for any day of the week the fuses together two delicious foods.

Chicken and dumplings are quickly becoming a staple in our meal plans.  Mexican food, um, yes please!  Combining the comforts of chicken and dumplings and the flavors inspired by Mexican food, simply brilliant.  That’s exactly what has been done here and let me tell you, it’s wonderful spin on a classic.  This meal brings it all to the table, the creamy soup base that is so familiar to the classic chicken and dumplings.  Then things are lived up and the flavors are truly amped up with the addition of the spicy salsa verde and the bright earthiness from the cilantro.  This truly becomes a one pot meal with the addition of vegetables and protein.

This meal is a crowd pleaser and the flavors can be adjusted to suite any taste.  This meal is quick enough for a weeknight but just as perfect for one of those lazy weekend days when you want a satisfying meal but you don’t want to be in the kitchen for hours and hours.   

Salsa Verde Chicken and Dumplings

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter
1/2 Large onion, diced
2 Cloves garlic, minced
1/2 Cup + 2 Tbsp all-purpouse flour
1 Can (14 ounces) low-sodium chicken broth
2 Cups (16 ounces) salsa verde, homemade or store bought
1 (5ounce) can evaporated milk
1 Cup corn kernels
1 Rotisserie chicken, remove skin and debone meat (approximately 6 cups)
1/3 Cup chopped cilantro
2 Scallions, minced
Kosher salt and black pepper

For the dumplings-
1 Cup milk
3 Tbsp unsalted butter
1 1/2 Cups all-purpose flour
1/2 Cup cornmeal
1 Tbsp baking powder
3/4 Tsp salt
1/4 Cup thinly sliced scallion greens
1/4 Cup chopped cilantro

Directions:

Place butter in a medium, heatproof skillet.  Place skillet over medium heat and allow the butter to melt.  Once the butter has melted, add onions and cook until softened and translucent, about 5-8 minutes.  Add the garlic and cook an additional 1-2 minutes.  Add the flour and whisk to make a paste.  In a medium bowl combine the chicken broth, salsa verde, and evaporated milk.  Whisk to combine then add to the onion garlic mixture and whisk to combine.  Whisk vigorously at first, to ensure there is no clumping, once the ingredients are well mixed allow the sauce to simmer and thicken, stirring occassionally.
Once the sauce has thickened add corn, chicken, and herbs and stir to combine. Season, to taste, with salt and pepper. Keep ingredients over medium heat until heated through.  Remove from heat and cover to keep warm. 

Pre-heat oven to 400 degrees.

To make the dumplings-
Place milk and butter in a small saucepan and heat until the mixture is steaming.  In a separate bowl mix the flour, cornmeal, baking powder, salt, scallions and cilantro.  Add the milk to the flour mixture and stir to form a smooth yet firm dough. 
Using a tablespoon, scoop the dough and add to the chicken soup mixture.  Once all the dough is added, place the skillet over medium-hight heat and allow to warm. Once the mixture is heated through, cover and transfer to the pre-heated oven.  Bake until dumplings are thoroughly cooked, about 15-20 minutes.  Serve immediately. 
Recipe source: adapted from One Dish Dinners via Pink Parsley

Wedding Cake

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December was a busy month for me.  Not only do we have the traditional activities and gatherings that come along with Christmas but we also celebrate the birthday of our pride and joy and the most important little man in our lives.  This year I had a little more added to my plate, along with Christmas and Tucker’s birthday I also made a wedding cake.  Wow!

First and foremost, I was incredibly flattered to be asked to be such a huge part of this person’s special day.  Out of all of the bakery options our city has to offer this person thought of me.  Just being thought of is an honor.  The bride, who is the daughter of a co-worker of mine, had one of my cakes for her graduation/engagement party.  When planning their reception she came to me and asked if I would be interested in making their cake.  I instantly said yes.

From the beginning, both the bride and the groom had ideas of what they wanted their cake to include.  They decided on simple, yet classic flavors with a simplistic design.  They chose white cake with white buttercream filling and frosting.  The perfect recipe instantly came to mind, but I of course wanted their seal of approval.  I made them a tester cake using Dorie’s Perfect Party Cake.  They were pleased with the flavor and texture and were not interested in tasting any other recipes.  For the decor, they wanted white on white frosting with minimal detail.  I gave the top and bottom tier a smooth coat of frosting and finished the edges with buttercream “pearls”.  While the middle tier had a little more detail.  I used a #2 tip and piped a very simple design then finished off the edges with more buttercream “pearls”.

The topper was simple, a small bouquet of red flowers accented with greenery.  The bottom tier was surrounded by a vine of greenery accented by red, shiney holly berries.  They were so happy with the cake, they loved the flavor and the finished product.  I’m so happy, honored and privilaged they allowed me to play a part in their special day!

Pictures courtesy of: Daniel Champion Photography

Lemon Garlic Linguine with Mascarpone and Shrimp

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For the past few years we have stayed in on Valentine’s and we have really enjoyed it.  I love being in, away from chaotic, overcrowded restaurants; our time together is so much more relaxing and enjoyable.  Since I am capable of cooking quality meals (for half the price) we enjoy staying home to celebrate most special occasions.  I enjoy purusing cookbooks, blogs and various other websites to compile the perfect meal for for whatever occasion and for Valentine’s it wasn’t any different.  Since Valentine’s fell on  a weekday this year I wanted the meal to not only be delicious and impressive but fairly quick to assemble so we could still eat around our normal meal time.  Once I came across this pasta on Pink-Parsley I stopped looking.  This pasta was exactly what I was looking for!

The title alone, although long, is enough to make anyone stop in their tracks.  Lemon.  Garlic. Pasta. Mascarpone cheese. Shrimp.  How could you possibly go wrong wtih these ingredients?  You can’t!  This pasta was definitely a show stopper.  It was full of flavor; the lemon lent a nice, brice citrus flavor while the mascarpone helped make the sauce rich and creamy.  The process as well as the ingredients are simple, but when combined they make a rich and delicious meal.  To go along with this pasta we had a green salad and some garlic bread and nice glass of wine.  To finish off this meal we had molton lova cakes with a light dusing of powdered sugar.  The next time you need an impressive yet simple meal, look no further than this pasta.  It does not disappoint. 

Lemon Garlic Linguine with Mascarpone and Shrimp

Ingredients:

Kosher salt

8 ounces dried linguine
1 1/2 Tsp lemon zest
Juice of 1 lemon
1 lb shrimp, peeled and deveined
Freshly ground black pepper
2 Tbs butter
3 Garlic cloves, thinly sliced
1 Small shallot, thinly sliced into rings
1/8 to 1/4 Tsp crushed red pepper flakes
1/4 Cup dry white wine
1/2 Cup mascarpone cheese
2 Tbsp minced fresh chives
Lemon slices, for serving

Directions:

Add water to a large stockpot and bring to a boil.  Add a generous amount of salt along with the linguine and cook until al dente, 7 to 8 minutes.  Before draining, remove half a cup of the pasta water and set aside.  Drain the pasta and set aside.
Using a papertowel, pat the shrimp to remove any excess moisture.  Place half of the lemon zest, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a medium bowl and stir to combine.  Toss the dry shrimp in the lemon mixture to coate.
Place a large skillet over medium-high heat, add the butter and allow to melt.  Place the shallot, garlic, and red pepper flakes in the melted butter and allow to cook until fragarent, about 1 minute.  Be sure to stir the mixture continuously to avoid burning.  Place the shrimp in the seasoned butter mixture and cook for 1 1/2 minutes on one side.  Reduce heat to medium, using tongs, gently turn the shrimp and slowly add the white wine along with half of the lemon juice.

Bring the lemon shrimp mixture to a boil and allow to cook for 1 minute.  Place the reserved pasta water, mascarpone cheese and linguine in the shrimp mixture and toss to coate.  Allow to cook an additional 1-2 minutes, until the sauce has slighltly thickened.  Add the remaining lemon zest, juice and chives and stir to combine. Adjust seasonings, if necessary and serve immediately.  Garnish with lemon slices and additional chives.
    
Recipe source: Fine Cooking via Pink-Parsley

DB:Garam Masala Muffins with Orange Pistachio Glaze

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It amazes me how a series of unexpted events leads to the perfect outcome.  Until recently we have never had an issue with Tucker eating.  He has never been a picky eater and he’s never met a food he doesn’t like.  If it’s edible and placed in front of him he would eat it.  However, things have changed a little.  He’s a little over 2 and reached that phase where he is only going to eat when and what he wants, we have days where he eats anything we give him and other days where we struggle to find something he will even entertain eating.  Right before I learned what the February challenge was for daring bakers’ I was looking for some type of muffin or bread to make for Tucker for breakfast.  Then I learned that this month’s challenge was quick bread.  While preparing a breakfast bread for Tucker I could also complete my challenge for daring bakers’.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Since I was already on the lookout for something to make for my little man I already had quite a few recipes marked to test.  I found about 15 recipes that literally jumped off the page when I saw them and I wanted to make them all at once.  After I finally composed myself and came back to reality, I decided to start off with this muffin I found on Kelsey’s blog.  Her description of these muffins drew me in and is so precise.  They are light and fluffy, not overly sweet and have the perfect hint of warmth from the garam masala.  I love that the heat is cut my the citrus from the orange zest as well as the orange juice glaze.  These are the perfect start to any morning or the perfect pick-me-up for any afternoon snack. 

Garam Masala Muffins with Orange Pistachio Glaze

Ingredients:

1 1/4 Cup All-purpose flour

1/2 Cup Whole wheat flour
1/3 Cup Packed brown sugar
1 Tsp Baking powder
1 Tsp Baking soda
1/4 Tsp Salt
1 Tsp Garam masala
Zest of one orange
1 Cup Low-fat buttermilk
1/4 Cup Unsalted butter, melted
1 1/2 Tsp Vanilla extract, divided
1 Large egg, lightly beaten
1/2 Cup Shelled dry-roasted, salted pistachios, chopped
1/2 Cup Powdered sugar
1 Tbsp Fresh-squeezed orange juice

Directions:

Preheat oven to 375.  Place liners in a muffin pan, spray with non-stick cooking spray and set aside.

In a large bowl add the flours, sugar, baking soda, baking powder, garam masala, orange zest and salt and whisk together.  Make a well in the middle of the ingredients.  In a separate bowl combine the buttermilk, butter, 1 teaspoon vanilla and egg and stir to combine.  Add the wet ingredients to the dry ingredients and stir until all ingredients are combined.

Divide the batter among the prepared muffin cups and sprinkle with the chopped pistachios.  Bake for 15 minutes, or until wooden pick inserted in the middle comes out clean.  Remove and cool on wire rack for 5 minutes.

While muffins are cooling combine the powdered sugar, orange juice and remaining 1/2 teaspoon vanilla in a small bowl, stirring until smooth.  Drizzle evenly over the muffins.       

Recipe source: barely adapted from Kelsey’s Apple A Day, inspired by All Day I Dream About Food and Gastronomy

SRC:Chocolate Chip Cookies

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I just recently joined the secret recipe club.  After enrolling I was put on a waiting list and was contacted shortly after to notify me that there was finally an opening!  I was so excited to finally be accepted and couldn’t wait to find out whose blog I had to I could start searching for the perfect recipe for my first reveal!  I was assigned Tami’s Kitchen Table Talk this month.  Tami’s blog is commited to family friendly recipes that are both convenient and appealing to people of all ages.  She’s commited to getting her kids involved in the kitchen and they inspire her to prepare and create recipes they will not only like but recipes they can help prepare as well.

There were quite a few recipes to choose from but I opted for a simple classic, the chocolate chip cookie.  I, like many others, am still on the hunt for that perfect chocolate chip cookie, because can you ever have too many perfect chocolate chip cookie recipes stashed away?  A cookie that is fluffy, chewy, full of flavor, and, of course, packed full of those delicious chocolaty morsels.  This cookie packed so much flavor and each bite was full of chocolate chips.  This cookie had the perfect ratio of cookie to chocolate chips.  If you like a cookie that is more on the cake-y side then this is the cookie for you!

Chocolate Chip Cookies

Ingredients:

3/4 Cup (1 1/2 sticks) unsalted butter, room temperature
1/2 Cup granulated sugar
1 Cup brown sugar
2 Eggs
1 1/2 Tbsp coffee
2 Tsp vanilla
2 1/4 Cups all-pourpose flour
1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups chocolate chips

Directions:

Preheat oven to 350.  Link baking sheet with silicone baking mat or spray with non-stick cooking spray and set aside.

In a medium bowl sift together the flour, salt and baking soda.  Set aside.

Place butter and both sugars in the bowl of a stand mixer and mix on medium-high using the paddle attachment.  Mix until light and fluffy, about 2-3 minutes.  Reduce speed to low-medium and add the eggs, one at a time, mixing well after each addition.  Add the vanilla and coffee and mix to combine.  Reduce speed to low and slowly add the flour mixture and mix until thoroughly combined.  Once all ingredients are incorporated, remove bowl from mixer and stir in the chocolate chips.

Using a small-medium cookie scoop, scoop cookie dough and place on prepared baking sheet, leaving one inch of space between each.  Repeat process with remaining dough.  Place in the preheated oven and bake for 7-9 minutes.  Remove from oven and allow to cool on baking sheet for 2-3 minutes, remove cookies and place on cooling rack to allow to cool completely.

Recipe source: Adapted from Chocolate Bytes (Bliss Tree) via Tami’s Kitchen Table Talk

Chocolate Peanut Butter Cookies

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Peanut butter and chocolate.  What can I say about this tantalizing flavor combination?  It’s a classic that was meant to be together.  I, personally, am a huge fan of this epic flavor combo.  As big of a fan as I am, Spencer is an even bigger fan.  Reese’s peanut butter cups are his all-time favorite candy.  So when I got the urge to make cookies I asked him if there was a particular flavor he would like.  His only specifications were no sandwich cookies and no frosted cookies.  With those being the only stipulations I quickly set out to find the perfect sweet treat to whip up.  I came across quite a few options that were totally drool worthy and he approved of all of them (and I bookmarked them all!), but when the words chocolate and peanut butter came out of my mouth he froze in his tracks.  Ding ding ding ding, we have a winner!

These cookies were as good in real life as they sounded on paper.  They were rich, chewy and decadent.  The flavor of both the chocolate and the peanut butter really shined in the cookie batter alone.  The flavor of the cookie dough alone was delicious, but the addition of the chocolate chips and the miniature peanut butter cups (which are a treat in and of themselves) truly enhance this cookie and take it to a whole other level of peanut buttery-chocolaty goodness.  I love thick and chewy cookies that are packed with flavor and these cookies are definitely all of those things.  You must enjoy at least one of these fresh from the oven with a ice, cold glass of milk, there is truly nothing better.  Start your weekend off right, make a batch of these decadent cookies to enjoy over the weekend!
Chocolate Peanut Butter Cookies

Ingredients:

1 1/2 Cups flour
1/2 Cup Dutch process cocoa
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Cup granulated sugar
1/2 Cup brown sugar
1/2 Cup (1 stick) unsalted butter, room temperature
1/4 Cup smooth peanut butter
1 Tsp vanilla
1 Large egg
2 Tbsp water
2 Cups miniature peanut butter cups
1/4 Cup milk chocolate chips

Directions:

Preheat oven to 350.  Line a cookie sheet with a silicone baking mat or spray with non-stick spray and set aside.

In a medium bowl sift together the flour, cocoa, baking soda, and salt.  Set aside.

Place the butter and sugars in the bowl of a stand mixer.  Using the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.  Reduce speed to low-medium and add the peanut butter, egg, vanilla and water and mix until combined.  Slowly add the flour mixture and mix until thoroughly combined.  Remove the bowl from the mixer and stir in the peanut butter cups and chocolate chips.

Place rounded tablespoons about 1 inch apart on a prepared baking sheet.  Using the bottom of a glass, slightly press the cookies to lightly flatten.  Repeat process with remaining cookie dough.  Place in preheated oven and bake for 7-9 minutes.  Remove from the oven and allow to cool on cookie sheet for 2-3 minutes, transfer to a cooling rack to allow to cool comlpetely.

Recipe source: very slightly adapted from King Arthur Flour

White Bread

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Food is one of those things that has a way of evoking memories.  It can be the look, smell, taste or all of the above.  I know I have been taken back to my childhood after the first smell or bite of many foods.  This bread is one of those things that took me back to a special place in my childhood.  When I was young my parents had a friend who among other things, made bread.  This bread was out of this world good.  It was so light and fluffy but rich and buttery at the same time.  The bread had such a distinct flavor, texture and smell and everytime I was able to enjoy a piece of this delicious bread I was instantly taken to a happy place. 

I was never lucky enough to get the recipe from my parents’ friend so I have been on the search for a bread recipe that was even half as good and fluffy as hers.  I think I’ve come pretty close with this recipe.  It is rich and buttery as well and fluffy.  Even from their raw state, once all of the ingredients were combined the buttery, yeasty aroma instantly took me back to my childhood.  I had to excersize true patience to allow the bread to rise the proper amount of time.  I can honestly say it was worth the wait.  When I pulled the bread from the oven it looked just like the bread I remembered.  The true test was still to come, the test of taste and texture.  Would this bread resemble that delightful, buttery, fluffy treat I enjoyed as a kid?  Let me say, it was pretty darn close.  I was so happy with the way this bread turned out.  Although a little more dense than I remembered that buttery goodness was there.  Enjoying a piece warm and fresh from the oven is like nothing else, but since you can’t eat a whole loaf of bread at one sitting (or can you?) just pop it in the microwave for a few seconds and smear a smidge of butter on it and this too will take you to your happy place!  

How exactly did I excersize patience so the bread could properly rise?  By spending time with Spencer and this cute, little man.  We had a blast enjoying the pretty weather we’ve had lately.  Isn’t he a cutie?

 White Bread

Ingredients:

2 2/3 Cup flour
1 Tsp salt
2 1/2 Tbsp sugar
1 Envelope (2 1/4 tsp) yeast
2 Tbsp butter
1 Cup milk

Directions:

Melt butter and heat milk to luke warm.  Combine butter, milk, yeast, salt, sugar and 1 cup of flour in a medium bowl and stir gently to combine.  Slowly add the remaining flour and knead for 3 minutes, until dough has come together and forms a ball.  *If dough is too sticky add more flour, 1 teaspoon at a time.  Place oil in a large bowl and coat lightly.  Place dough in the bowl and turn 2 to 3 times, cover and allow to rise for 45 minutes to 1 hour, until dough has doubled in size.

Remove dough from bowl and place on a well floured work surface.  Knead dough 2-3 times, form dough into a rectangle the same size of a loaf pan (9×5).

Recipe source: adapted from All Recipes

Chicken and Dumplings

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When I think of classic comfort foods one of the first things that comes to mind is chicken and dumplings.  Here is the south, chicken and dumplings seems to not only be comefort food but a staple in everyone’s recipe box.  Although I am a true southern girl, I have a confession, I didn’t grow up on chicken and dumplings and until recently I haven’t been their biggest fan.  Both mine and Spencer’s tastes are pretty much on the same page, except when it comes to chicken and dumplings.  See, chicken and dumplings rank right up there with red beans and rice for Spencer, he absolutely LOVES them.  Until recently, he has never requested that I make this dish simply because he knew I didn’t really care for it.  When the day came where he requested this dish I started scouring the interet trying to find some tried and true recipes because A)I didn’t want my first attempt at one of his favorite meals to be an ultimate fail and B)if I was going to make it I was going to eat it and I wanted it to be delish!

After doing my “homework” I finally came across an original recipe from a fellow Nestie and blogger, Jessica.  I read over her recipe and directions and decided that this not only sounded pretty easy to assemble and prepare but it sounded delicious.  Both winning combinations!  I can honestly say I’m now converted and an avid fan of chicken and chicken and dumplings.  This recipe turned out delicious.  It was thick, creamy, full of flavor, vegetables and chicken and the dumplings were so tender but bready at the same time.  The truly is the utlimate comfort food.  Even though I enjoyed it the true test was with Spencer, since this is one of his all time favorites he had to approve before I could know if I achieved success with this meal.  It didn’t take long, he not only finished his first bowl but went back for seconds!  If that’s not a stamp of approval I don’t know what is!  I’m so glad Spencer finally requested that I make this, it is because of him I know have a go to chicken and dumpling recipe.

The only change I may make the next time, and there will be a next time, would be with the dumplings.  These dumplings were delicious and very simple to make but next time I want to push myself and make a more classic version of the dumpling.  The kind where you make the dough, chill it, roll it out, cut it and then add it to the soup to cook.  A very minor change that really isn’t necassary, just something I want to attempt! 
    
Chicken and Dumplings

Ingredients-

1 Onion, chopped
1 Carrot, quartered and finely chopped
1 Stalk celery, finely chopped
2 Cloves garlic, minced
3 Cups rotisserie chicken, shredded
Salt and pepper, to taste
1 Bay leaf
3 Sprigs fresh thyme
42 Oz (6 Cups) Low sodium chicken broth

For the dumplings-
1 1/3 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 1/2 Tbsp butter, room temperature, cubed
3/4 Cup cold milk
Salt and pepper, to taste

Directions-

Place a large Dutch oven or stock pot over medium heat and add the butter.  Once the butter has melted add the onions, carrots, celery, and garlic and cook for about 5 minutes, until vegetables become tender.  Add salt, pepper and thyme to season. Add the chicken broth and water and bring to a boil.

Meanwhile, add the flour, baking powder, sugar, pepper and salt to a medium bowl and stir to combine.  Using a pastry blender or fork, cut in the cubed butter until dough is crumbly.  Add the milk and stir to make a soft dough.  Drop the dough, one spoonful at a time, into the boiling broth. Reduce heat to low and cover. Simmer for 10 minutes then add the shredded chicken and carefully stir. *By this time the broth should have thickened.  If the broth needs to be thickened combine equal amounts of flour and milk (a tablespoon or two) in a small bowl then add to the broth.

Remove the sprigs of thyme before serving.  Serve immediately.

Recipe source: adapted from Sunny Side Up In San Diego

Mongolian Beef

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Mongolian beef is one of my favorite Asian meals.  Pretty much anytime we go to
Pei Wei this is my “go to” dish.  We rarely go to PF Chang’s but we frequent Pei Wei quite often, since Pei Wei is the sister restaurant of PF Chang’s I knew the recipes had to be practically identical.  When I came across this recipe that claimed to be a “knock-off” of PF Chang’s Mongolian Beef on Love and Olive Oil I knew I had to try it out!  The claims are true, although it’s not identical (I mean it’s pretty close to impossible to replicate a restaurant dish exactly) it’s pretty darn close.  

There’s just something so irresistable about that sauce.  I’m a sweets girl and all but I mean this sauce is practically candy itself.  I love the sweet, salty, stickiness of the sauce and it coats the very tender, pan fried beef perfectly.  I served this exactly how I get it when we order out, over brown rice.  The starchy, brown rice compliments the rich flavors from the Mongolian beef so well, as well as helping to mute some of the richness from the sauce.  I think I could eat this on a weekly basis, my mouth is literally watering just tellin you about it.

I’ve always been one to steer away from Asian inspired meals because I always have such high hopes and they never turn out as good as envisioned.  Since I had a huge success with this dish, I now have a new found confidence for Asian style cooking and I will definitely be perusing my resources for more meals to attempt.  This meal was incredibly simple to make and very quick to put together.  I made this on a weeknight after work and had it on the table in about 30-40 minutes…which isn’t too shabby if I say so myself!  If you’re like me, and steer clear of Asian cuisine because of a lack of confidence or previous failure try this recipe to redeem yourself and get your confidence back.  You won’t be disappointed, I guarantee.              

Mongolian Beef

Ingredients:

2 Tsps vegetable oil

1/2 Tsp ginger, minced
1 Tblsp garlic, chopped
1/2 Cup soy sauce
1/2 Cup water
3/4 Cup dark brown sugar
Vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 Cup cornstarch
1 Medium yellow onion, thinly sliced
2 Large green onions

Directions:

To make the sauce-
Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-low heat.  Add the ginger and garlic to the pan then quickly add the soy sauce and water before the garlic scorches. Add the brown sugar and allow to dissolve in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove sauce from the heat and set aside.

For the steak-
Place the cornstarch in a bowl or on a small plate and set aside.  Slice the flank steak against the grain into 1/4″ thick bite-size slices. (Tilt the blade of your knife at about a forty-five degree angle to the top of the steak so that you get wider cuts.) Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat one cup of oil in a wok or large skillet until it’s nice and hot, but not smoking. Carefully add the beef to the hot oil and saute for two minutes, or until the beef just begins to darken on the edges. *The beef doesn’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to remove the meat and place on a paper towel lined plate, then pour the oil out of the wok or skillet.

Return the pan to the stove over medium heat, add the meat back to the skillet/wok. Add the onion and saute for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan.

Recipe source: adapted from Food.com via Love and Olive Oil

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