Lunch Lady Bars

Last week I needed something simple to take to a work potluck luncheon. I came across this recipe for Lunch Lady Bars on the Yum blog. They reminded me of Nestle's Tollhouse Cookie Bars. Luckily the recipe was enough to bring to work and have some leftover for home!

Lunch Lady Bars
originally from Allrecipes.com
2 1/2 c. Flour
1 tsp baking soda soda
3/4 tsp salt
1 cup oil
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla (I used almond flavoring since I was out of vanilla)
1 cup mini semi-sweet chocolate chips (I used regular semi-sweet chips, not mini)

Combine dry ingredients. Set aside. In bowl mix together oil and sugars. Add eggs one at a time. Add vanilla. Gradually add dry ingredients. Mix in 3/4 c. of chocolate chips. Spread into 9x13 pan. Sprinkle remaining 1/4 c. chips on top. Bake at 350 for 15-25 minutes or until light golden brown.

Jumping on the Bandwagon--Blueberry Crumb Cake

Wow - it's been a long time. I finally have something new to post. Last weekend, I made a fabulous blueberry crumb cake from my Barefoot Contessa at Home cookbook. Her recipes never disappoint, so this cake was scrumptious! It reminded me of Drake's coffee cakes, but with blueberries. Also it made a lot of streusel topping which was a bonus!

Blueberry Crumb Cake
from Ina Garten's Barefoot Contessa at Home

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

I've Been Tagged or Someone's Actually Reading This!

Yay! Someone is actually reading my blog. I was tagged for a meme by Lovetoeat's Weblog. She is one of the awesome girls on the cooking board that I frequent.

1. Why did you start your blog? I decided to start my blog as a way of keeping track of the many recipes that I was collecting. Our camera is really old, so the pictures on here aren't the best, but they aren't the worst I've seen either. It also serves as a diary of sorts, but with recipes attached.

2. How did you come up with your blog name? It's a play on my name and cooking style.

3. Do your friends and family know about your blog, and what do they think? I haven't really gone "public" with my blog to other friends & family, but have shared it with the message boards I frequent. My husband knows about it since I am always taking pictures of our food.

4. How do you write posts? This is one thing that I've been bad about. After spending 9 hours at work in front of a computer, sometimes the last thing I want to do at home is go online. I also get behind in downloading photos. I tend to do a bunch of posts at once.

5. Have you ever had a troll or had to delete unkind comments? Nope.

6. Do you check your stats or care how many people read your blog? If you care, how do you increase traffic? I do check the stats, mostly to see if anyone is even reading this. I also find it interesting to see what Google searches lead to my blog.

Saturday BBQ Dinner

Last weekend, we decided to have a pre-Father's Day dinner with steaks on the grill. My husband did the grilling and I did the cooking. This was the day of cooking failures (see Strawberry Meringue Cake post)! I tried a new marinade from Allrecipes.com that was okay. It wasn't anything to write home about, but it was passable. The mini macaroni & cheese bites that I was so excited to try, didn't really come out right. The sauce was incredibly thick so I kept adding milk to thin it out and then the mac bites fell apart coming out of the pan. And the spinach "brownies" I had made in the past didn't seem the same. For what it's worth, the recipes are below.

Marinade for Steak I
from Allrecipes.com

1 cup vegetable oil (I used olive oil)
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced

In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.

Three-Cheese Mini Macs

from Food & Wine

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Strawberry Meringue Cake

So this was an interesting recipe...I made this cake to go with our cookout last weekend. I had high hopes for the recipe but it just didn't come out right. The cake part was very good - dense like a pound cake - and the strawberries + whipped cream combination was good. However, the meringue layer just didn't work. I don't know if it wasn't cooked enough or what, but the meringue was spongy and not crisp.

Strawberry Meringue Cake
from Joy of Baking

Cake Batter:
4 large egg yolks
1 cup (100 grams) sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) (114 grams) unsalted butter

1/2 cup (100 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/4 cup (60 ml) milk

Meringue Layer:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup (100 grams) granulated white sugar
1/2 teaspoon pure vanilla extract

Topping:
1 cup (240 ml) heavy whipping cream
2 tablespoons (28 grams) granulated white sugar
1 pound (454 grams) fresh strawberries, sliced (Add a little sugar if necessary)
Confectioners Sugar (powdered or icing) for dusting top of cake

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease and flour two - 8 x 1 1/2 inches (20 x 3.75 cm) round cake pans. Set aside.
Cake: Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

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

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 2 minutes). Add the sugar and beat until light and fluffy (about 3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl and then beat in the vanilla extract.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans, smoothing the tops with an offset spatula. Set aside while you make the meringue layer.

Meringue: In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.
Divide the meringue between the two cake pans, gently smoothing the tops with an offset spatula. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, remove from pans.

Shortly before serving whip the cream with the sugar until soft peaks form. Slice the strawberries and, if necessary, add a little sugar to sweeten them. Place one of the cake layers, meringue side down, on a serving platter. Spread or pipe half of the whipping cream onto the cake and top with half the strawberries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Spread or pipe the rest of the whipping cream and then strawberries on top of the meringue. Dust with confectioners (powdered or icing) sugar. If not eating immediately, cover and place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.

Serves 8 - 10.

Sunday Barbeque

I had chicken breasts that needed to be used by Tuesday, so I decided to make a home cooked meal for Sunday dinner. My husband requested barbecue chicken and I turned to my standby cookbook, Weber's Big Book of Grilling. I served it with a German potato salad and jalapeno cornbread. It was all very good!

Warm Potato Salad with Beer Dressing
For Beer Dressing:
1/2 cup olive oil
3/4 cup finely chopped white or yellow onion
1 cup lager beer
1/4 cup apple cider vinegar
2 tablespoons German or Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper

For Potato Salad:
3 1/2 pounds red-skinned potatoes, cut into 1/4-inch-thick slices
2 tablespoons apple cider vinegar
1/2 cup finely chopped red onion
1/4 cup thinly sliced green onions
1/4 cup finely chopped celery
1/2 cup finely chopped parsley

For Heat 2 tablespoons of oil in small frying pan over medium-high heat. Add onion and saute until onions are translucent, about 5 minutes. Add a pinch of salt and pepper, lager, vinegar and sugar. Boil until liquid is reduced by a third, about 5 minutes.

Transfer onion/beer mixture to food processor. Add mustard and blend until smooth. With machine running, drizzle remaining oil through feed tube to form smooth dressing. Season dressing to taste with salt and pepper. Cover to keep warm.

MEANWHILE, PREPARE SALAD: Steam potato slices until just tender, about 12 minutes. Gently toss warm sliced potatoes in large bowl with 2 tablespoons of vinegar. Toss warm potatoes, red onion, green onions, celery and parsley with warm dressing. Season salad to taste with salt and pepper and serve warm.

Jalapeno Cheddar Cornbread
from Barefoot Contessa at Home

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Mesquite-Roasted Chicken
from Weber's Big Book of Grilling

Rub
2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black peppercorns
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin

2 (3.5-4 lb) whole chickens (I used thin boneless chicken breasts)

Sauce
1 cup ketchup
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon worcestershire sauce
2 teaspoons chili powder
2 teaspoons granulated onion
2 teaspoons fresh ground black pepper
1 teaspoon ground cumin

Mesquite wood chips, soaked in water to cover for at least 30 minutes

Make the rub: in a bowl, combine all the rub ingredients; set aside.
Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
Remove the backbones and cut each chicken in half.
Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.

Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
Follow your grill’s instructions for using wood chips; grill the chicken halves skin side up, over indirect medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.

Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.

Serve warm with the sauce on the side.

Chicken Enchiladas with Creamy Green Sauce

We recently joined Costco and got a coupon for a free roast chicken. So instead of eating it straight out of the box, I decided to make enchiladas. I came across this recipe on the Reservations Not Required blog, but the original recipe is from Everyday Food. It turned out delicious. I served it with black beans and lime which I found on the same blog.

Chicken Enchiladas with Creamy Green Sauce
Serves 6
3 pounds bone-in, skin-on chicken breast halves (I used a whole rotisserie chicken)
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa (I used Pace brand)
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterrey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Black Beans with Lime
Serves 6
1 tablespoon olive oil
2 scallions, white and green parts separated, thinly sliced (I used onions)
Coarse salt and ground pepper
2 cans (19 ounces each) black beans, rinsed and drained
1 teaspoon chili powder
1 tablespoon fresh lime juice

In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.

Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes. Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.