S'mores Pie

Oh My Gosh.  If you love s'mores, or pie, or chocolate at all, you need to make this pie.  It is ridiculously easy and oh so delicious.  I made this and a few other treats (I'll share those as separate links) for my mom's birthday this week.  We had a little get-together Wednesday night with family and friends and it was really nice to spend time together.  This is a perfect desert for you to make for any event and its sure to impress everyone!  Recipe courtesy of Mrs. How Sweet.  She never leads me astray!  I believe her recipe came from Tyler Florence.  I didn't get a chance to take any pictures before we gobbled this up so all pictures are courtesy of How Sweet.

S'mores Pie

for crust

1 3/4 cups graham cracker crumbs

1 1/4 sticks butter, melted

Preheat oven to 325.  Add melted butter and graham cracker crumbs together until a crust forms. Press in to a 9 inch pie plate.

for chocolate filling

1 cup heavy cream

1/2 cup milk

10 ounces semisweet chocolate, chopped

2 tablespoons sugar

1/4 teaspoon salt

2 eggs

1 bag of large marshmallows

Combine milk and heavy cream in a saucepan and heat over low heat. Watch carefully and once it begins to simmer, remove from heat and add in chocolate. Stir until chocolate is melted, then whisk in sugar and salt. In a separate bowl, lightly beat the 2 eggs. Slowly add eggs to chocolate mixture while whisking.

Pour chocolate filling in to graham crust. My pie only needed to be baked for 20 minutes, but I would start at 15 minutes and check every 5-10 minutes after that. One the chocolate is no longer liquid & jiggly, remove the tart and top with as many large marshmallows as you can fit. I stuck the pie back in for 2 minutes so the top could get golden, but really watch because the marshmallows will brown quickly.

Let cool then refrigerate for 1-2 hours before cutting (or overnight).  Mine actually cut into slices really well with a knife and a server.  And it was Divine!

Cashew Chicken

This was the best stir fry I've made to date in me and Cor's opinion.  I found this recipe on How Sweet as well and I took one of her reader's comments to add some sriracha hot chili sauce (luckily I had already purchased this).  It added the perfect heat to compliment the sweetness of the honey.  I also loved how this recipe called for adding the cornstarch.  I never thought to do that before but it helped the soy sauce and honey thicken up and stick to the veggies and chicken.  The beauty of making a stir fry is that you can basically add any veggies that you have in your fridge.  I didn't have any red pepper, but I added in some broccoli & carrots in its place.  I thought the edamame was such a fun addition.  I actually found it in the freezer section for a really reasonable price (maybe 2 or 3 dollars a bag - and it makes a great healthy snack for another time!).

you have got to get your self some of this stuff!

Cashew Chicken

serves 2-3 - from How Sweet

2 large boneless, skinless chicken breasts, chopped

2 tablespoons cornstarch

2 tablespoons olive oil

1 cup mushrooms

1/2 red pepper, sliced thin

3 green onions, chopped

1/4 cup shelled edamame

2 cloves garlic, minced

1/2 cup unsalted cashews

3 tablespoons honey

3 tablespoons low sodium soy sauce

optional sriracha asian hot chili sauce - I would start with a 1/2 teaspoon and add slowly depending on how spicy you like it - I think I probably ended with about 1 teaspoon.

Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper (I chopped first so it would cook quicker), then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. (You can add a little more or less if needed.).  Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, and cashews and stir for 30 seconds (I added my roasted broccoli & steamed carrots here too). Turn heat to medium low.  Mix in soy sauce, honey, sriarcha, and some red pepper flakes if you like.  Serve with jasmine rice per Jessica's suggestions but I could not find any at the grocery so I just used white rice I already had at home.

Mexican Chef Salad

I already posted this recipe here, but I didn't have a picture for you!  So here is an updated post.  I realize now I forgot the Frito's before I took the picture, but you get the idea!

What you'll need:
1 pound lean ground beef
1 pkg taco seasoning
1 can black beans
1 head lettuce (we used romaine)
Shredded Cheese
Diced Tomatoes
Frito's
Ranch dressing
Salsa

Method:
Brown 1 lb lean ground beef then season with 1 pkg of taco seasoning.  Mix in 1 can black beans to warm them (sometimes I also throw in some frozen corn at this point).  Chop up your choice lettuce.  Mix Lettuce, beef and bean mixture, shredded cheese, crunched up Frito's, diced tomatoes.  Serve in bowls with "salsa ranch" (equal parts ranch dressing & salsa).

Cheez-it Casserole

I have absolutely no idea where the name for this casserole came from.  There are no cheez-its or anything resembling the flavor or texture of a cheez-it involved.  But you must make it because it is so good.  This is a recipe from Corey's mom.  It is probably his favorite dinner ever.  Its suprisingly healthy for a casseroleand it is so easy to make.  There is nothing better than a passed down recipe that comes along with great memories in my opinion.


What you'll need:
3-5 summer squash & zucchini (just depends on the size)
1 medium onion
2 tablespoons butter
1 pound lean ground beef
Shredded Cheese (your choice of type - I used one with yellow and white cheeses)
1 large container of cottage cheese (I used fat free)
2 eggs
parmesean cheese (the grated stuff works just fine here)

Method:
1.  Brown the ground beef with salt and pepper.  This will be your first layer.
2.  Boil chopped squash, zucchini, and onion in salted water until tender.  Pour into a collander and sqeeze out as much excess liquid as possible.  Mix with butter.  You can leave out the butter if you feel like it - not too much taste difference.  This will be your second layer in a 13 x 9 in casserole dish.
3.  Sprinkle desired amount of shredded cheese over the top (layer three).  You definitely do not need to go overboard here.  The casserole will turn out creamy enough with the remaining layers.
4.  Mix cottage cheese with eggs in a bowl.  This is your forth layer.
5.  Sprinkle the top with parmesean.  This is your fifth layer.
6.  Cook at 350 for 45 minutes or until top is no longer jiggily (egg mixture).  I started checking every 15 minutes at 30 minutes and ended up cooking mine for 1 hour total.  We usually serve this over rice or else just by itself.

handwritten recipe :)

1st layer, ground beef

Squash, zucchini, & onion ready to boil, 2nd layer

Shredded cheese, 3rd layer

cottage cheese & 2 eggs, mixed will make 4th layer

ready for the oven!

Fettuccine Alfredo & Sides

Sunday night...mmm...one of my favorite nights to cook because there is no rush and I usually make a big meal.  Its so much more enjoyable to cook when you get to take your time!  Tonight I made Fettuccine Alfredo, Focaccia bread, Caprese Salad, & Roasted Asparagus.

Fettuccine Alfredo
from Epicurious
8 to 9 ounces fettuccine
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmesan

Method:
Cook fettuccine in a pasta pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta.  Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.  Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.  I sauted some mushrooms & garlic to top the fettuccine.

Focaccia Bread
Adapted from Pioneer Woman’s Olive Focaccia (I halved this recipe below & only added some chopped olives as a topping to Cor's side.  Olives are one of the only foods I hate!)
1-½ teaspoon Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Olive Oil, For Drizzling
Kosher Salt, For Sprinkling
Method: 
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Warm a non-metal mixing bowl in the microwave until warm. Coat it with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it (I did overnight).
Remove dough from bowl and place on a lightly floured surface.  Divide dough in half and roll each half into a large, thin oval/rectangle. Place on separate sheet pans (or cookie sheets) drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one with plastic wrap. Put in a draft-free/warm place for one hour.
Preheat oven to 400 degrees.
Remove the plastic wrap (dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle surface with olive oil and sprinkle with kosher salt. Bake for 30 to 40 minutes, or until focaccia is golden brown.  (You can add some cheese to the top, but I would bake mine with the cheese next time.  I added after and broiled without watching and ended up only being able to save a few pieces …whoops!  See the only 4 darkened pieces I was able to save from my platter!)  Cut into pieces with a pizza wheel or sharp knife. Serve immediately

Caprese Salad
Tomatoes
Fresh Mozzarella
Balsamic Vinegar
Olive Oil
S&P and other Italian seasoning (fresh basil is awesome with this if you have it)
Slice Tomatoes & Mozzarella into even slices.  Layer slices on a platter alternating.  Drizzle with oil & vinegar and sprinkle with S&P & Italian seasoning.  Serve.

Roasted Asparagus
Preheat oven to 400.  Rinse asparagus spears and bend the bottom end until the end snaps off (they will naturally snap off where ripe).  Arrange in a roasting pan and drizzle with olive oil and S&P.  Roast for about 7 – 10 minutes.

Whole Wheat Oatmeal Chocolate Chip Muffins

These were probably the healthiest muffins I've ever made!  Instead of all purpose flour and white sugar, they use whole wheat flour, oatmeal, and brown sugar.  If you are not a person who likes wheat bread, I may modify this to use all purpose flour.  You will definitely taste the whole wheat flour, but we really enjoyed these hearty muffins.  They were so good.  You could also leave out the choc chips if you wish, but I am not a person to do such a thing!

Whole Wheat Oatmeal Chocolate Chip Muffins
adapted from How Sweet – yields 1 dozen
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup brown sugar
1 egg
1/4 cup butter, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk
3/4 cup chocolate chips
Preheat oven to 350.
Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips.
Line a muffin tin (or spray with cooking spray if you are out like me) and pour evenly into 12 cups. Sprinkle the tops with sugar & cinnamon. Bake for 15-18 minutes, or until cooked through. Serve with butter.

Roasted Garlic, Red Pepper, & Mushroom Quinoa

Have you tried Quinoa yet?  If not, you will want to soon.  If this combination doesn't appeal to you, try this one.  Quinoa is such a great grain to use.  A great side dish substitute to rice that provides protein you with some extra protein. 

Roasted Garlic, Red Pepper and Mushroom Quinoa

makes about 2 cups

1 head garlic

1 cup of quinoa

2 tablespoons olive oil

1/2 cup chopped red pepper

1/2 cup chopped mushrooms

salt & pepper to taste

Preheat oven to 400 degrees. Chop the top off the garlic and peel away the loose outside paper. Drizzle olive oil on cloves, wrap in foil, and roast for 20-30 minutes, or until golden. Let cool.

Cook quinoa according to directions on package. While quinoa is cooking, heat a skillet on medium heat and add olive oil. Add red pepper and mushrooms and saute until soft, about 6-8 minutes. When quinoa is done, fluff with a fork and add peppers and mushrooms. Squeeze the entire head of garlic cloves into the quinoa, mashing some with a fork and leaving others whole. Season with salt and pepper and mix well.

Roasted Garlic, Red Pepper and Mushroom Quinoa

adapted from How Sweet

1 head garlic

1 cup of cooked quinoa

2 tablespoons olive oil

1/2 cup chopped red pepper

1/2 cup chopped mushrooms

salt & pepper to taste

Preheat oven to 400 degrees. Chop the top off the garlic and peel away the loose outside paper. Drizzle olive oil on cloves, wrap in foil, and roast for 20-30 minutes, or until golden. Let cool.  Your house will smell a-ma-zing.

Cook quinoa according to directions on package. While quinoa is cooking, heat a skillet on medium heat and add olive oil. Add red pepper and mushrooms and saute until soft, about 6-8 minutes. When quinoa is done, fluff with a fork and add peppers and mushrooms and garlic cloves (squeeze the entire head of garlic cloves out) into the quinoa

Season with salt and pepper and mix well.  I served ours with salmon and topped the quinoa with parmesan cheese - because what doesn't taste better with cheese!