Stuffing

Thanksgiving is right around the corner. I am hosting for the first time and I seriously can't wait. I love hosting events. I love planning the menu, researching the recipes, planning the decor, etc. It just excites me- probably a little too much. Part of the appeal for me is that Thanksgiving is a big deal. If you mess up dinner on a Saturday night it's relatively harmless. If you mess up dinner on Thanksgiving... I won't go there- I plan to not mess up. Part of not messing up is testing out new recipes. I knew I needed to find an awesome stuffing recipe. Stuffing is my favorite side dish on Thanksgiving. I have never made it before (with the exception of Stove Top!) so I needed a recipe that would appeal to everyone.

I turned to the cooking board I frequent and asked for help finding a classic but delicious stuffing. This recipe came from Elly, her blog is linked below, and I couldn't be more thrilled. I made this and was seriously unable to control myself- I ate way more than I needed to eat. But 'tis the season, no? If you are still undecided on your Thanksgiving stuffing recipe give this a shot. I can promise you that you won't be disappointed! I personally can't wait for Thanksgiving just so I can eat this stuff again!




Source: Adapted from Cook's Illustrated by Elly from Elly Says Opa!

Yields 3-4 servings

Ingredients:

2 Tbsp. butter

1/2 small onion, chopped

1 rib celery sliced

Heaping 1/8 tsp. sage

1/4 tsp. thyme

1/8 tsp. marjoram

2 Tbsp. fresh parsley

1/4 tsp salt

pepper to taste

3 cups dried bread in cubes
2/3 cup 
chicken stock
3 Tbsp. 
extra butter

Directions:
Saute onion & celery in 2 tablespoons of butter until tender.

Add to a bowl with the herbs, s&p and bread and toss.

Pour in the stock and then put into a baking dish.

Dot with extra 3 tablespoons butter.

Bake at 400 for about 25 min.

Crockpot Honey Glazed Chicken

Sometimes cooking dinner is the last thing I want to do. My house has an open floor plan so when I am sitting on the couch I am staring at my kitchen and my oven. As I sit there, trying to pretend the hours aren't ticking away and I need to make something, the oven stares back. Ugh. And let's be honest, the oven will win the staring contest. It was one of those days where I just wanted a home cooked meal but I didn't want to cook it. Considering John only knows how to make eggs I knew I had to formulate a plan. Crockpot it is!

This chicken dish was tasty. It used common ingredients that I had on hand and was really good. The chicken was tender and juicy with a subtle sauce. It wasn't overly sweet which I feared with 1/2 cup of honey. At first the 1/4 cup of butter was discouraging but honestly so much of the sauce is leftover after the chicken cooks that I don't feel guilty because there is really minimal butter per serving. If you need a simple dinner idea that is easy and flavorful, give this a shot.

Source: Adapted from Crockpot Tuesdays

ngredients:
1/4 cup butter, melted
1/8 cup low sodium soy sauce
1/2 cup honey
1/4 cup bbq sauce
3 chicken breasts
1/2 teaspoon garlic powder
Pepper & Salt

Directions:

Place the chicken in the crockpot. Stir the remaining ingredients together in a bowl, then pour over the chicken. Cook on low 6-8 hours or on high 4-6 hours.

For freezing: Place all ingredients int a 1-gallon freezer bag. Lay flat in freezer. To thaw: Take the bag out of the freezer the night before, making sure the frezer bag is completely sealed. Dump contents in the crockpot and follow the directions above.

Double Chocolate Cookies

Let me paint a picture for you... It's Sunday at 10 a.m. Shoprite is packed with everyone and anyone, rushing and pushing their carts through the aisles. I am in the dairy aisle, grabbing the last of my items when I realize I forgot bread. BREAD. The one item on the exact opposite side of the store. Ugh. So I start the polite "Excuse me!", "Pardon me!", "Oops, sorry I bumped you with my cart (even though you are standing and taking up the whole aisle and I am not sorry, I'm just saying it!)" routine as I attempt to make my way to the bread. I quickly grab a loaf, I see the check out area, and right there at aisle 7 there is no line! NO LINE! So I start rushing, basically sweating, to beat all the other crazies. And then it happens. I stop. Dead in my tracks. And I stare. Cookies. Double chocolate cookies. Just like the kind my mom used to buy. Oh god... I'm drooling. They are in the bakery section, neatly wrapped up, a hand length away. But aisle 7 is empty!! Cookies? Or quick check out? Cookie? Or quick check out? Well... you can guess which one I went with.... quick check out! Fooled you, right? You thought cookies for sure. Well you're wrong. HA! I mean, sorry, that's not correct! :)

After this event (true story by the way... slightly shameful to admit, but true none the less) I have been dying for some double chocolate cookies. I decided to make a recipe and use up some of the Halloween candy we have left. We have so much left... it's sick... but that's a story for another day. This Martha Stewart recipe was delightful. The cookies are delicious, easy to make, and quite pretty too. They are thin and chewy which is an interesting combination. Overall, huge success, and worth the quick check out and lack of cookies on that Sunday morning!

On a side note- this is my 300th post! 300 recipes in a year and 1 month. Not too shabby. Thank you for reading, I appreciate you reading my blog more than you could ever imagine!

Source: Slightly adapted from Martha Stewart

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces milk chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
2 bags of M&M candies

Directions

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms.

Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft).

Let cool on parchment on wire racks.

Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Pepper and Parsley Dry Steak Rub

Beef. It's what's for dinner. Well... not in our house. At least not very often. I probably make beef once every couple months. I could honestly never eat beef again and be fine. Unfortunately John disagrees and would probably eat steak once every other week or so. Meh.

I went to Wegmans a couple days ago and saw these beautiful NY strip steaks. They looked really clean and fresh. I also liked the packaging. Isn't that sick? I bought steak because I liked the packaging. I am every marketing executives dream come true. Wrap it up nicely and I will buy it. Sigh. That's probably why I need to stay out of stores like Sephora and Anthropologie- everything is packaged nicely! Ugh... cooking and shopping- my two biggest weaknesses.

This steak rub was awesome. I googled "how do I cook NY strip steak" because I honestly wasn't sure the best method. Since I don't cook steak often I always turn to my good friend google when I am going to cook it. The link listed below was really helpful. I adapted the rub from one of the rubs listed on their website and it was really tasty. I am interested in trying several of their rubs and marinades in the future since this was such a success.

Source: Adapted from Squidoo.com

Ingredients:
1 tablespoon coarsely ground black pepper
1 tablespoon dried parsley flakes
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon dried thyme leaves
1 tablespoon onion powder
1/4 teaspoon crushed red pepper
1/8 teaspoon cajun seasoning

Directions:
1- Place the steaks on a clean cutting board. Allow them to rest at room temperature while you prep.
2- Spray a cast iron grill pan with cooking spray. Turn the heat up to medium high heat and preheat the grill for 10-15 minutes.
3- While the grill heats coat the steaks with a thin layer of olive oil, rubbing it into the meat.
4- In a small bowl combine all of the ingredients above and stir to combine.
5- Rub the steaks and cover with the dry rub. You want it to form an even layer that coats the steak so it crisps up when you cook.
6- Grill 5 minutes on one side. Flip, and repeat.
7- Move the steaks to an area that receives less direct heat in the grill pan and allow to cook until the desired level is achieved.

Tomato Zucchini

I am not a foodie, Maybe some would say I am since my biggest hobby is cooking and blogging my experiences with food, but I just don't consider myself a foodie. However, as I have developed my love for cooking I have increased my techniques in the kitchen, increased my experience, and enhanced my palate. Some foods that used to hold vast appeal to me (Lipton's Noodle Sides, packaged flavored rice, etc.) really don't anymore. I taste the sodium. I taste something unnatural. And then I fantasize about how I could make this exact side with real ingredients. Ok- maybe I am slowly becoming a foodie...

One major change I have noticed with my palate is my dislike for most chain restaurants. Now, not all chain restaurants are created equal. Some still really appeal to me (California Pizza Kitchen, Cheesecake Factory, PF Changs) but others just don't (Applebees, TGIFriday's). One new chain I recently discovered was Bonefish Grill. My friend Alison loves that place and has been talking about it for years. I finally got around to trying it this summer and I was converted. I have gone 3 times since my first visit in July and I just love it.

I love the Bang Bang shrimp, the dipping oil and bread, the seasoned jasmine rice, and above all else the tomato zucchini. The tomato zucchini was the seasonal summer vegetable they served this summer with all entrees. It comes on the plate, you don't ask for it. It's just there. So you figure, "Why not? I'll try it." And oh boy- I gobbled it up. It's simple and fresh tasting. Best of all it's easy, uses minimal ingredients, and yet spices up your vegetable side dish without adding fat. Unfortunately Bonefish converted to their seasonal winter vegetable (corn with lima beans and peppers- not that I was there recently...) and I immediately knew I'd be making this at home. I made it using how I remember it tasting and I really can't wait to make it again.

Source: Stephanie Cooks Original (Inspired by Bonefish Grill)

Ingredients:
1 zucchini
1 teaspoon olive oil
2 tablespoons of chunky tomato sauce
Garlic powder
Salt

Directions:
1- Slice both ends off the zucchini. Standing the zucchini up on the cutting board, cut down to create three planks.
2- Lay the zucchini on it's side, slicing the zucchini into three equal parts.
3- Working with one section at a time, stand it up on the cutting board and slice the zucchini into three segments, creating 9 zucchini sticks. Repeat this with the other two sections.
4- Heat a nonstick skillet with the olive oil. Toss the zucchini with the oil. Season lightly with salt and garlic powder. Saute under zucchini begins to tenderize.
5- Add the tomato sauce. Stir and continue to hear over low heat until the zucchini is cooked through. Serve warm.

Chocolate Chip Pumpkin Bread

I currently have 6 open bags of chocolate chips. SIX. And they're all different- white, milk, semisweet, mini, etc. I decided it was time to use some of them up because honestly this is insanity! I remembered this pumpkin bread recipe and decided to whip it up since I had all of the ingredients on hand. I halved the recipe to yield just one loaf because I don't have two loaf pans. This came out really well. It's moist and light with a nice blend of contrast between the cinnamon and chocolate. Quite tasty if I do say so myself.

I checked my bread after about 55 minutes and the skewer (I used wooden skewers since it's longer than a toothpick) came out perfectly clean. I checked it in 4 areas because I didn't get how it could be done 20 minutes early. They all came out clean so I took it out for fear of over baking it. Ehhh- the bottom is SLIGHTLY undercooked so even though my toothpicks came out clean I wish I had let it keep going. It won't kill us (or I certainly hope not!) but I wish I had trusted the cook time.

Source: Adapted from Cooking Light

Ingredients:

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup buttermilk
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup milk chocolate chips
Cooking spray

Preparation:

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Kung Pao Chicken

My love for cooking Asian food at home grows and grows with each recipe. For starters, most of my homemade Asian meals have been low-fat. However their takeout counterparts are often VERY high in fat. When you make it at home you control the oil and other fattening ingredients. You can feel good about saving some money and calories by making some takeout classics in the comfort of your own kitchen. Best of all you can wear mismatched pajamas while you cook it and nobody judges you. Not that I do that or anything... ::wink wink::

This recipe has been on my "to try" list for so long. I had all of the ingredients on hand this week so I decided to finally put it on the menu. I am so glad I did because this was delicious. Truly, truly, delicious. I modified the original recipe a bit to add some veggies, but other than that I kept it exactly the same. John gets kung pao chicken everywhere so I knew this meal would be a hit and it certainly was!

If you are interested in some of my other Asian takeout fake-outs, give these a shot:
Baked egg rolls
Spicy shrimp fried rice
Japanese cucumber salad
Orange chicken
Chinese brown sauce
Sweet and sour chicken

Source: Adapted from Pennies on a Platter

Ingredients:

1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil (I used canola and it was fine)
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
1/2 cup chopped peppers (red, green, or both)
1/4 cup chopped mushrooms

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Add peppers and mushrooms. Heat for about 3-4 minutes.

Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.