Groumet S'Mores

Ok, so we've all made s'mores at some time in our lives, right? Well one day last season we were talking about s'mores and I figured for one of the luncheons I could make them in a way that would be able to be served in a restaurant. These are super rich and decedent but I love them!

1 cup graham cracker crumbs
4-5 Tbsp melted butter
1 Tbsp sugar
1 Tbsp brown sugar
1/4 cup finely chopped or ground hazelnuts (or any type of nut you like)

8 oz semi sweet or milk chocolate chips
6 oz heavy cream
1/4 tsp rum extract (if you don't have rum you can use vanilla or almond)
1/4 tsp instant espresso (optional)

Marshmallow Fluff

Instructions:

If you can't find graham cracker crumbs in the grocery store just buy some graham crackers and crush them up either in a food processor or crush them in a zip top bag
grind up nuts in a food processor or finely chop them
mix together the graham cracker crumbs, nuts, and sugars before adding in the melted butter.
You want it to be fairly moist so that you end up with a nice crust
Press that into small ramekins, large pie tin or mini pie tins
Put into the fridge to let set

while that is setting heat up the heavy cream in a pan until it just starts to bubble along the edge, add in the instant espresso
pour the heavy cream over the chocolate chips add in the extract and stir until the chocolate is fully melted

pour a thin layer of chocolate into each ramekin or pie tin
This is a very rich chocolate, you don't have to use a lot, but its up to you how much you put in

Put that in the fridge to set up for about 30-60 mins

You have 2 options for the marshmallow fluff. You can either spread it on top with a knife which can be difficult because its so sticky, but you can either coat your knife with corn starch to spread it easier
Or you can put the fluff into a piping bag (or zip top bag with a tip cut off) and pipe it onto the chocolate.

Either way you do it, just go with whatever works best for you.

Finally to finish this off and give you that s'more feel toast the marshmallow under the broiler until golden brown

Garnish with chopped nuts and shaved chocolate

Beer and Cheese Chowder

So for whatever reason lately I've been obsessed with soups, strange cause the weather is getting warmer and you're less likely to want a thick and hearty or even just super hot thin soup. But I'm loving them either way! This is one of my favorites that I used to make at the Cheeky Monk in Denver. And I still make it from time to time cause its just delicious! You can't go wrong, beer and cheese together with sweet and regular potatoes! yum!

1 1/2 bottles of beer (I use New Castle Brown Ale, but you can use whatever you prefer, remember this flavor will be concentrated so use something you like! Lagers work great so do Ales)
1 large carrot diced
2-3 ribs of celery diced
1 large onion diced
2 large cloves garlic
1 sweet potato peeled and diced
1 russet potato peeled and diced
1 can vegetable or chicken stock/broth
1/2 cup sour cream
1/4-1/2 cup milk
1 Tbsp hot sauce (optional)
2 Tbsp cajun seasoning (optional)
2 cups of cheddar cheese or blend
salt and pepper to taste

Instructions:

dice up all the veggies to approx the same size. You want 1 part celery, 1 part carrot, 2 parts onion.
Saute all the veggies lightly, season with salt and pepper
deglaze the pan with the beer
let bubble away covered until veggies are softened about 20 mins
using either an immersion blender, food processor or blender blend until mostly smooth adding stock/broth to help blend if necessary
once blended return to the pot and add the rest of the stock/broth
bring to a bubble and add the cheese, hot sauce and cajun seasoning
once the cheese has melted add the sour cream and milk
if too thick thin our with more stock/broth
if too thin allow to cook down until thickened.

Garnish with a small dollop of sour cream and fresh chopped parsley

Portobello Mushroom Chicken Sandwich

I may be the self proclaimed queen of sandwiches! I LOVE them! And this one is no different. There are 2 different ways to make it, one as a sub and one as a more classic sandwich. I love both, Nick's fav is the sub.

2 portobello mushroom caps per sandwich
1 4-6 oz chicken breast per sandwich
2 Tbsp Light Honey Mustard Salad Dressing
1 Tbsp chopped sun dried tomatoes
1-2 slices of swiss or white american cheese per sandwich
1 sandwich thin or sub roll per sandwich
salt and pepper to taste

Mix together the sun dried tomatoes and the dressing set aside
cook the chicken breast through lightly seasoning with salt and pepper
scrape out the inside gills of the mushroom with a spoon and cook in a pan 3-4 mins each side lightly seasoning with salt and pepper
assemble the sandwich bottom bun, mushroom gill side up, top with cheese, then with the chicken breast and with another slice of cheese if desired, top with dressing mixture, top with the 2nd mushroom gill side down and finally finish with the top bun.

If you decide to do this in a sub roll you are going to need to slice up the mushroom then saute and either slice up or shred the chicken. With this one put the dressing mix down in the roll first then top with shredded or chopped chicken, and then cheese. If desired melt the cheese under the broiler for a few minutes.

Carnitas

Normally I make shredded chicken enchiladas, BUT I bought some pork and didn't feel like having bbq pulled pork so I decided this would be a nice change. You can serve this a few different ways by shredding it and throwing it into tacos or a burrito or even on its own just as an entree with rice and beans on the side. As for me I'm making this into enchiladas cause they are my fav!

Pork Carnitas

3 whole garlic cloves
1 can condensed milk
1 can cola
Water to fill if necessary
Pork shoulder cut into parts with bone
2 cinnamon sticks
1 T cumin
1 T chili powder
1 t cayenne pepper
salt and pepper

Optional
Instead of cola - Dr Pepper, or Ginger Ale
1 onion
1/2 bell peppers
1 chile pepper (optional, Anaheim or poblano)

Sear pork in a hot skillet
Layer in pork and all veg into the crock pot
Sprinkle in cumin and add cinnamon sticks
Pour condensed milk and cola on top
Fill to top with water

Let cook for 8 hours on low or 4-5 hours on high
In a pot or in the oven for 3-4 hours keeping an eye on it.

To make enchiladas put a small amount of pork into a tortilla with some cheese, roll up and place in a casserole dish seam side down.

for a sauce you can either use a canned sauce or make your own with a can of diced tomatoes, some hot sauce, sauteed onion, and jalapeno. cook until flavors combined and spoon over filled tortillas, sprinkle with cheese and bake at 350 until cheese is bubbly!

serve with rice and beans if desired! YUM

Roasted Eggplant Parmesan

So it was Friday and we needed a meat free meal, and let me tell you, I was getting sick of Talapia... Its a great fish but gets boring after a while. While grocery shopping this week I picked up an eggplant (you want it to be firm with even coloring and as heavy as possible) not sure of when I was going to use it but sure that I wanted to at some point. When Friday came along and Nick reminded me that we needed to eat meat free at first I was super bummed, but then I remembered the eggplant. I was going to make a more classic eggplant parm where you bread the eggplant and pan fry it and then add the sauce and the cheese but decided I could make it healthier and full of flavor, so here is what I came up with. (if you double this you can just use 1 large can of tomatoes, or if you want left over sauce for tomorrow you can use 1 large can and double the amounts for everything else =])

Roasted Eggplant Parmesan
serves 2; 45 mins

1 Eggplant
1 small can stewed tomatoes
1/4 cup onion – diced
2 cloves garlic
1/2 T sugar
4 slices mozzarella or 1 cup shredded
1/4 cup graded or shredded Parmesan cheese
garlic powder
Italian seasoning
olive oil or olive oil spray
salt and pepper

Instructions:

cut eggplant into 4 thick slices
(optional let them weep – sprinkle each side with salt and let sit for 15-20 mins, this pulls some of the bitterness out of the eggplant, however nowadays its not really necessary unless you're using organic or home grown eggplant, after 20 mins dry with paper towel and continue with recipe)

drizzle each side with olive oil then sprinkle with
salt and pepper
garlic powder
italian seasoning
roast in a 350 degree oven for 15 mins on a broiler pan or slotted pan
flip and repeat seasoning on other side for another 20 mins

while eggplant is roasting

Heat about a tablespoon of oil in a pot
saute onion until slightly softened
add garlic, saute for few minutes
add entire can of tomatoes with juice
add 2 Tbsp Italian seasoning and the sugar
let come to a bubble
take potato masher and mash up tomatoes
let cook down a little until slightly thickened.

Once eggplant is roasted move to a casserole dish
top with tomato sauce
sprinkle a little Parmesan over entire casserole
top with mozzarella cheese and sprinkle with more Parmesan

bake in 425 degree oven until golden brown and bubbly.

Serve over pasta and with garlic bread

Chicken Apple Mac and Cheese

So after wanting to do something different with some Mac and Cheese I decided to do chicken apple sausage without the sausage! And it tastes a whole lot like it, Yum!

Chicken Apple Mac and Cheese
30 mins – serves 2-3

1/2 box medium shells (or any small pasta)
1 large chicken breast – diced
3 slices of bacon sliced thin
3 cloves garlic minced
1/2 medium onion diced
2 T butter – up to if needed
2 T flour
2-3 cups milk
1/2 package shredded cheddar mix (white and yellow if you can find it)
1 apple – small diced (granny smith)
1.5 tsp sage
1.5 tsp fennel seed
fresh grated nutmeg (optional, if available)
salt and pepper
breadcrumbs and cheese to garnish
sliced green onion to garnish

Instructions:

slightly under cook pasta according to box

cook the diced chicken and remove it from the pot
render the bacon and remove bacon from the pot leaving the rendered fat
add onion and apple to the pot, let soften slightly
add garlic, fennel seed and sage
once cooked add the flour, stir together, if too thick, add a little more butter
let flour cook out for a few minutes and add the milk
Start with 2 cups and if necessary add up to 1 more cup
season with salt pepper and nutmeg (optional)
once thickened add in cheese, remove from heat and stir until combined

add drained pasta, chicken, and bacon to cheese sauce, stir to combine
transfer to a casserole dish (sprayed with non stick spray)
sprinkle with a little more cheese and breadcrumbs

Bake at 350 until golden brown and melted

serve and garnish with sliced green onion

Pulled Pork Eggs Benedict

I LOOOVVVEEEE eggs benedict! So much, I can't even begin to tell you! Every so often when I go out for breakfast if there is a different type of it on the menu I'll order it in a heartbeat! While I was working at Disney, my friend and I went out to breakfast at the Wilderness Lodge and I got some beef brisket eggs benedict, which was a large portion of beef brisket over large english muffins with 2 poached eggs and a classic hollandaise sauce. It was probably one of the best eggs benedicts I've EVER had!!! So I figured If you can have beef brisket you could have lots of other stuff too! So here is my favorite!

Pulled Pork Eggs Benedict

2 English Muffins - toasted to your liking and lightly buttered
4 eggs
6 oz left over pulled pork

Sauce
1 egg yolk
2-3 oz melted butter
1/2 tsp dijon (optional)
lemon juice or warm water
salt and pepper to taste
dash of cayenne pepper

[So you could poach your eggs, but I prefer over easy, they have more flavor and are easier to make. But you could poach them if you prefer (just use a pot with water and cider vinegar)]

So Toast English muffins
Heat up pulled pork (with bbq sauce on it) either in microwave or in a pan
cook eggs however you prefer

To make a quick hollandaise sauce

place egg yolk in a small pan and whip up slightly until light in color
add the dijon if desired, this will help keep the sauce from breaking
over a flame whip egg while slowly adding in melted butter
remove from heat, squeeze in a little lemon juice or water to thin out
season with salt pepper and cayenne.

Serve immediately.

Although it is not a classic hollandaise it is close and much easier to make than a classic one. If you want to make a more classic one use clarified butter (milk solids removed) and leave out the dijon, this is more of a stabilizer making it easier to make in a pan rather than in a double boiler. It isn't a necessity in either case but I find it does make things a little easier and quicker.

Any questions let me know!
Enjoy!

Better for you Hollandaise

Ok, so Although I ADORE eggs benedict and hollandaise sauce in general it is really not good for you at about 250-350 calories per serving. So I decided I needed to come up with a substitute that would work for those of us who LOVE it but can't afford to clog our arteries or add to our hips!

1 egg yolk
4 oz plain yogurt (not greek, its too thick and won't combined well) or low fat sour cream can be used as well
lemon juice or warm water if you prefer it a little less tangy
cayenne pepper
salt and pepper
*1 T butter - Optional

-stir together the yogurt and egg yolk, which will first thin out but as it starts to cook will thicken.
-Keep it moving in order to still not curdle the egg.
-It is ok to simmer this sauce as its more stable than classic however keep it moving so it doesn't burn or stick to the bottom.
-Once thickened and heated through add in the lemon juice just enough to thin it out to a good consistency
-season with salt, pepper and cayenne

This version has only 75 calories per serving and this makes 2 servings! Although it doesn't quite have the richness that a classic hollandaise if you are looking to still eat what you want without the clogged arteries this is a better option that the classic.

*If you want the best of both worlds, finish this one off with 1 tbsp of butter and stir in until smooth and combined. This will add 50 calories for each serving but give a richness that you're missing!

Honey Dijon Chicken and Mash

This is another one of my go to recipes. Its quick and easy and has many different applications. You can have it as I've demonstrated but you can also serve it over whole chicken with a side of veg and mash. You could serve it over rice, or even over pasta. You can also use pork chops or pork tenderloin. And I haven't tried it but chicken apple sausage and this would probably be good as well.

1 heaping tablespoon of whole grain Dijon (I use country dijon by grey poupon, although you can use regular dijon instead)
1 heaping tablespoon of honey
1 tsp dried thyme (1 tbsp fresh)
1 tsp dried parsley (1 tbsp fresh)
1/2 cup milk (for creamier use cream or evap milk)
12 oz of chicken (cubed if you want it to cook quicker)
1 tbsp flour
green onion or parsley to garnish

Toss the chicken (or pork) in the flour to lightly coat
cook the chicken until cooked through, remove from pan
add the dijon and honey, stir together
stir in the milk, let return to a boil
return the chicken to the pan
let cook down until thickened

Serve over or next to mashed potatoes, rice or pasta. Garnish with fresh green onion or parsley
2 servings per recipe

The sauce is only 75 calories per serving! and the chicken is about 180 calories which makes this a super delicious good for you meal!

Happy Eating!

Giant BBQ Chicken Bruschetta

Nick's parents came over for lunch today and we made a roast whole chicken. It was really tasty but when dinner came around I didn't quite feel like cooking, we had too relaxing of a day for me to spend a lot of time in the kitchen, so instead I came up with this, using all leftovers from lunch! Its super quick, super easy, and really tasty! Serve with your favorite veggies or salad and you've got yourself a whole meal!

2 large pieces of thin good quality bread
olive oil
6-8 oz shredded chicken breast
4 Tbsp bbq sauce
2 oz shredded cheese
1/2-1 cup left over mashed potatoes
2 Tbsp French fried onions (optional)
garnish with parsley

drizzle the olive oil over the bread and stick under the broiler until crispy
heat the shredded chicken up and toss with bbq sauce
Spread the heated up mashed potatoes on the crispy bread
top with the bbq chicken
top with cheese
stick under the broiler to melt the cheese
top with the french fried onions and the parsley

Enjoy, you can either eat it like you would bruschetta just picking it up and eating it or you can eat it with a knife and fork! Can you say YUM!!!