Grilled Pork and Fontina Sandwiches

 adapted slightly from Giada

Ingredients
2 (8oz) 1 -inch thick, boneless pork chops
olive oil
kosher salt & freshly ground black pepper
2 tsp. herbes de Provence
1/4 cup mayonnaise
2 Tbsp packed chopped fresh basil leaves
1-2 tsp. lemon zest
1 tsp. lemon juice
1 loaf ciabatta bread, cut in 1/2 horizontally and cut into 4-5 sandwhiches
romaine lettuce leaves or spinach leaves
4 oz. fontina cheese, cut into 1/4-inch thick slices


Directions

1.  Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.

2. While meat is cooking or cooling, in a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste. To assemble the sandwiches: spread mayonnaise on each sandwich, layer pork slices, lettuce/spinach leaves, and cheese. Serve.

Oatmeal Coconut Chewies

 

from Mel's Kitchen Cafe

Okay. Really I ate at least 9 of these yesterday. Easily.
The only thing I might play with next time would be trading a little more oatmeal for a little less flour. Thanks for introducing these to me, Katie!

Ingredients

1 cup granulated sugar
1 cup brown sugar
1 cup (2 sticks) butter, softened to cool room temperature
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour (can also use white-wheat flour)
1 cup shredded, sweetened coconut
1 cup quick oats

Directions

1. Preheat the oven to 350 degrees. In a large bowl cream together the sugar and butter. Add eggs and vanilla and beat until light and fluffy.  In a small bowl, whisk together dry ingredients. Add the dry ingredients to sugar mixture and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version- I baked mine right at 9 min). The cookies will appear a little doughy at first, but quickly settle upon being transferred to a cooling rack.

Mulligatawny

originally from San Antonio Express-News, seen on Perry's Plate

Also known as the "Seinfeld soup" which is how I convinced Nick to try it- he couldn't deny it was pretty darn good.

Ingredients

6 Tbsp butter
2 small yellow onions, peeled and diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 green or red bell pepper, cored, seeded, and diced
1/2 cup flour
1 T good quality curry powder
1/2 tsp nutmeg
6 whole cloves (or 1/2 tsp ground)
4 sprigs parsley (or 2 tsp dried)
2 quarts chicken broth
2 tsp salt
1/4 tsp pepper
2 cups chopped tomatoes (or one can diced/whole tomatoes, undrained)
2 cups cooked chicken, chopped or shredded
1 cup heavy cream or half and half
2 cups cooked brown or wild rice


Directions

1. Melt the butter in a large, heavy soup pot over medium-high heat (I used my 7 qt, but I had plenty of room). Add onions, carrots, celery and bell pepper; cook, stirring frequently until onions are soft and clear. Stir in the flour, curry powder, nutmeg, and cloves and cook for a minute or so. Add the chicken broth, parsley, salt, pepper, and tomatoes. Bring to a boil, reduce heat to medium-low and simmer, covered, for about an hour.

2. Blend soup with an immersion or stick blender (or transfer to a blender in batches and puree) until completely smooth. If using whole cloves, remove before blending.

Stir in the chicken, cream, and rice; heat through before serving.

Serves 8.

Peanut Butter Cookies with Blackberry Jam

adapted slightly from Giada

Ingredients

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, beaten
1 teaspoon pure vanilla extract
1/4 cup blackberry jam {I had raspberry on hand, so that's what I used}


Directions

1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.

2.  In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.

3. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls-split in half- and roll in the sugar. Arrange 8 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Fill a ziploc bag with jam, cut one corner off, and squeeze about 1 tsp. jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled (mine were ready at 11). Cool for 5 minutes on cookie sheet and transfer to a wire rack to cool completely, about 20 minutes.

Chocolate Coconut Bars

from Brown Eyed Baker 

This might be the best sugar fix since chances are everything is in the cupboard and it takes less than 5 minutes to prepare. This might be the worst sugar fix because we ate the whole thing in 24 hours....

 
Ingredients 
 

1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1½ teaspoons vanilla extract
1 cup sweetened coconut flakes
1 cup chocolate chips or chunks

additional coconut-for sprinkling on the top of the bars

Directions
 

1. Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray.

2. Combine the flour and salt; whisk and set to the side.

3. Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.

4. Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.

5. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake the bars. Let cool slightly before serving. Cut the bars into squares.

Stracciatella Semifreddo

 from Giada

Ingredients

Crust:
Vegetable oil cooking spray
3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
1/4 cup toasted hazelnuts, see Cook's Note
1/2 stick (4 tablespoons) unsalted butter, melted

Filling:
8 egg yolks, at room temperature
1/2 cup sugar, plus 1/4 cup
1 tsp. pure vanilla extract
1/8 tsp. fine sea salt
1 cup heavy cream
3/4 cup chocolate-hazelnut spread (Nutella)

Directions

1. To prepare the crust, put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.

In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.

2. To prepare the filling-in a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.

3. In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the Nutella spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours (preferably overnight) or up to 3 days.

 When ready to eat, run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.

Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.

Stir-Fried Chicken Salad

 

{left overs with soba noodles & watercress}

   {salad with mixed greens and watercress}

adapted from Cooking Light

Ingredients

1/4 cup fat-free, less-sodium chicken broth

2 Tbsp. rice wine vinegar

1 Tbsp. Thai fish sauce

1 Tbsp. low-sodium soy sauce

1-2 cloves chopped garlic

2 tsp. brown sugar
1 pound skinless, boneless chicken breast tenders
1 Tbsp. peanut oil 

1-2 red bell peppers, thinly sliced

1-2 large carrots, thinly sliced

fresh ginger  4 cups mixed salad greens {we used watercress and a spring mix)

1/4 cup chopped fresh basil

1/2 cup thinly sliced red onion OR green onion

2 Tbsp. finely chopped unsalted, dry-roasted peanuts

Lime wedges (optional)

Directions

1. In a medium bowl combine chicken broth, vinegar, fish sauce, soy sauce, garlic and sugar.

Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
  
2. Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Add bell pepper and carrot, cook 1-2 minutes. Add fresh ginger, to taste. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

3. Combine greens and basil in a large bowl. Prepare plates by layering salad mixture, chicken and veggies,  and garnishing with green onion and peanuts. Serve immediately. Serve with lime wedges, if desired.

{We had left over chicken & veggies, so the following day we cooked soba noodles and ate the left overs that way)