Shepherd's Pie

I LOVE shepherd's pie.  Did I mention that I love it?  I have had it all ways - with beef, with chicken, vegetarian and most versions I really like.  And now that it is getting chilly outside I decided it was time to have this for dinner.

Ingredients:
1 lb ground beef (I use 93% lean)
1/2 onion - chopped
5 button mushrooms - sliced thin
1 1/2 cups frozen peas - thawed
1 can "healthy" cream of mushroom soup
2 cups mashed potatoes

Preheat the oven to 350* and spray 9" x 13" baking pan with non stick spray.  In a large skillet, brown the ground beef and onions.  Once browned (about 8 minutes), add mushrooms and cook 2-3 more minutes.  Add peas and soup, stir and pour into baking pan.  Top with mashed potatoes, spread over the meat mixture and bake 25-30 minutes (this allows the flavors to combine).  Enjoy!

Variations:
I have seen many recipes that add cheese, which would probably be delicious between the beef and the potatoes, but I was trying to keep it on the light side.  You could add any number of veggies to this (chopped up small) - particularly if you have picky children.  It would be a good way to get them to eat their daily servings ;-).

Pesto Vegetarian Lasagna

Originally I had planned on making this crockpot lasagna, got frustrated by the lack of store bought pesto here and put it off until I only had time to make it as an oven lasagna.  I did make my own pesto which until this point in time had been intimidating to me for some reason.  I followed the recipe that I have linked using the word "homemade" and found it was super easy!  I will not be intimidated anymore and when we get settled in FL I have plans to make some in advance and freeze it.

Ingredients:
1 jar of pasta sauce
1 10 oz box lasagna noodles
2 cups pesto sauce (homemade or store bought)
1 12oz bag baby spinach
8 mushrooms, sliced thin
15 oz ricotta cheese
16 oz shredded mozzarella cheese
1 diced green pepper (or red or orange, green is what I had)

Cook the lasagna noodles until al dente.  Spray 9 x 13 baking pan with non stick cooking spray.  Spoon 2 tbs pasta sauce and spread through the bottom of the pan.  Layer 4 noodles across the bottom of the pan.  Spread 1/3 of the pesto across the layer of noodles, then ricotta and add to that a layer of including 1/3 of your mushrooms, bell peppers and spinach (you may choose to chop your spinach, but I prefer the leaves whole), cover with sauce and mozzarella cheese.  Continue with 2 more layers of noodles, pesto, ricotta, vegetables sauce and cheese.  The 4th layer should be noodles, sauce and mozzarella cheese only.  Bake for 40 minutes or until bubbly and the cheese starts to brown.

I would consider adding a variety of vegetables next time I make this, as I just used what I already had, but never again will I make lasagna without pesto!

Tomato Garbanzo Curry

One of these days I will remember to take pictures - I promise!!  I just get so excited for the food I forget to animate the posts :-).

I found the following recipe in a magazine at some point, I think of the Sunset recipe collections they put out a couple times a year.  It has become a staple in our house since we always have the ingredients on hand and I don't even refer to the recipe anymore.  I always make double since the leftovers are as good, if not better than the original dish.  I L.O.V.E. this recipe and would venture to guess it is one of Ben's favorites too.  I think he has even requested it on a few occasions.

Ingredients:
2 cans garbanzo beans (drained and rinsed)
2 cans petite cut, diced tomatoes
2 cloves garlic
1 yellow onion, diced small
2 tsp cumin
1 tbs curry powder (less or more depending on your tastes)
oil for pan
Cooked rice of your preference
Plain yogurt

Directions:
Heat pan and add oil.  Once hot saute onion for 3 minutes.  Add garlic and saute one more minute.  Add cumin and curry, saute for one minute (you should start to smell the fragrance being released from the spices). Add garbanzo beans and tomatoes, stew for 10-15 minutes, lid on to prevent from drying.

Serve over rice and add yogurt on the side.  I am always sad not to have the yogurt in the event I have forgotten to pick it up, especially if I have made it a little spicy, so don't forget!!

Slow Cooker French Dip

Who doesn't love a slow cook recipe?  You put it in, go about your day and have a great meal to show for it at dinner time!  I will be the first to admit that I find some slow cook meals to be bland and boring, so I have made a concerted effort to find recipes that don't bore my taste buds to death.  I got this one from the dinner spinner by Allrecipes and it is sure to please!

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Disclaimer:

To be honest, I am really bad at skimming directions and picked up powdered French Onion Soup mix instead of the condensed.  I still found it to be delicious! 

Slow Cooker Orange Chicken

My friend Jill loves orange chicken. I found a recipe on "A Year of Slow Cooking" and decided we need to give it a go. The overall consensus was that it needs to be spicy to be extra delicious, but I was hoping a toddler would be eating some of it so we went no spice. I will be adding some thai chili paste to the sauce next time, as the toddler was not interested in anything but the rice. However, there aren't any leftovers which I always take as a good sign. And I was looking forward to leftovers too, darn it!

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Pamela's Baking Mix)
olive oil, for browning the chicken
1 teaspoon salt
6 ounces (1/2 can) frozen no pulp orange juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup

Dredge the chicken pieces with the flour, and shake off the excess. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. You are not trying to cook the chicken, just sear it so the flour breading sticks once the sauce is folded into the chicken.

Put the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.

Chicken and Mushrooms

• I discovered this recipe thanks to the AllRecipes.com dinner spinner - yum!
• 
  
• 3 cups sliced mushrooms
• 4 skinless, boneless chicken breast halves
• 2 eggs, beaten
• 1 cup seasoned bread crumbs
• 2 tablespoons butter
• 6 ounces mozzarella cheese, sliced
• 3/4 cup chicken broth

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

I serve this over fettucini noodles (or any pasta noodles) that have been cooked in chicken broth. This reheats well, so make extra for lunch the next day.

Mexican Bean Pie

I LOVE beans, Reid loves beans and I am pretty sure Ben loves beans. I have made this dish, or some version of it a couple of times in the last month. The leftovers go great with eggs and salsa for breakfast or any other time of day really, it reheats well. I got it from the Allrecipes.com recipe spinner for the iPod and made a few changes. I will include the original recipe and show some adaptations I made.  I tagged it gluten free in the event you use corn tortillas.

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained
• 1 (16 ounce) can refried beans
• 1 (2 ounce) can sliced black olives (you can do without the olives if you are not a fan, they do not make or break this dish)
• 1/2 (15.25 ounce) can whole kernel corn, drained
• 1/2 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced (I set aside a small portion un-spiced for Reid and made him his own little pie - it you have little ones leave it out and just spice your portion up with salsa)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• ground black pepper to taste
• 5 (10 inch) whole wheat tortillas (I used corn tortillas and layered them a few per layer)
• 1 1/2 cups shredded Cheddar cheese (I used a fine grater and only use about 1 cup of cheese - only because we get enough cheese fat in our diet elsewhere ;-)
• 1/2 cup salsa (optional)
• 1/2 cup sour cream (optional)
• 
  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan.
2. In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes.
3. Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese.
4. Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish. (I also garnish with avocado, because we LOVE avocado)

Here we go, take 2!

OK, I am doing it. I need inspiration to cook now that the weather is behaving as though it is getting cool enough to cook and eat a decent meal. I probably need to go through the links list and verify that the websites are still active and add some new ones I love. It took long enough to figure out how to log into this darn site, so stick it out with me and soon I hope to have it up and running.

If you would like to join my quest to share good recipes, let me know!

PB&J Thumbprint Cookies

From the kitchen of Weelicious
These cookies make you feel heathly when you eat them!

PB&J Oatmeal Thumbprint Cookies (Makes about 60 cookies)

1/2 Cup Butter (1 Stick), softened
1/2 Cup Agave Nectar OR 1/2 Cup Honey
1 Large Egg
1 Tsp Vanilla Extract1 Cup Peanut Butter
1 1/2 Cup All Purpose Flour
1 Cup Old Fashioned Oats
1 Tsp Baking Soda
1/2 Tsp SaltJam, Jelly or preserves

1. Preheat oven to 350 degrees.
2. Place the butter and agave (or honey) in a bowl or standing mixer and beat for 1 minute.
3. Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
4. In a separate bowl, combine all the dry ingredients and mix to combine.
5. Slowly add the dry ingredients to the wet and mix to incorporate.
6. Drop 1 tbsp of the cookie dough onto a silpat or parchment-lined cookie sheet and using your thumb (or index finger if you prefer), make an indentation in the center of each cookie.
7. Fill the indentation of each cookie with about 1/2 teaspoon of jam.
8. Bake for 10-12 minutes.9. Cool and serve.

Double Cheese Delight

Valerie's Kitchen

*very simple dish
** Note-A couple of things to keep in mind with ALL of my recipes:
-I usually eyeball my ingredients so feel free to give a little/take a little according to your likes/dislikes

Ingredients:
1 lb ground beef
1/3 cup chopped onions
2 stalks celery; chopped
1 tsp salt
1-8oz can tomato sauce
3 ounces cream cheese; softened
1/2 c. cottage cheese
1/4 c. sour cream
4 ounces wide noodles (I use the "no yolks" noodles)

Directions:
-Preheat oven to 350 degrees.
-Follow package directions to cook the noodles, drain and set aside.

-Brown ground beef, onions, & celery in large skillet over med high heat
-Once browned drain off fat.
-Transfer meat mixture to casserole dish.
-Stir cream cheese into meat mixture.
-Add cottage cheese & sour cream. Fold into cooked noodles and cover.
-Bake 30-40 minutes at 350 degrees or until bubbly.
-Remove from oven and let set for 5 minutes.

-Serve and ENJOY!!!

Yummy Tucson Tour de Restaurants

Here are a few suggestions to Tucson readers or anyone who may visit at any time (hint, hint)-
Andrea

Casa Vicente - Tapas and fabulous Sangria

Cafe Poca Cosa - Delish mexican food

Pico De Gallo - The BEST fish tacos and horchata in town

Zemam's - Ethopian food. No air and water here folks, pure tastiness!

Lovin' Spoonfuls - Vegan loaded with garlic, my poor afternoon students today!

Zach's Pizza - Great college pizza joint

Bison Witches - Best sandwiches and soups/bread bowls with an INCREDIBLE beer selection

Wildflower - I have only been there once, but Noel could shine some light on the tasty food. I had a great spinach salad with goat cheese, walnuts and a raspberry vinaigrette.

I will write more when I can gather my thoughts. The links are to a variety of actual restaurant links and some to reviews if they do not have their own page. Cheers!

MOLTEN CHOCOLATE CAKES

From Tracy's kitchen

MOLTEN CHOCOLATE CAKES

(from Southern Living Ultimate Quick and Easy Cookbook)

Prep:19 minutes Cook:11 minutes Other: 1 to 24 hours

(you could change it slightly by putting each one in a custard dish to bake, I have the Pyrex ones. That way they are in their own special dish and you don't have to move them so much. )

2 tablespoons butter, melted

2 tablespoons unsweetened cocoa

3/4 cup butter, cut into pieces

3(4 oz) bars premium semi-sweet chocolate, broken into chunks (the booked called for Ghirardelli, I was unable to find chocolate bars, but used the same brand chocolate chips in the baking aisle)

1/2 cup whipping cream

1 1/4 cups egg substitute (like egg beaters, because it doesn't stay in the oven long enough to cook all the way)

3/4 cup granulated sugar

2/3 cup all-purpose flour

Powdered sugar

~Brush 16 muffin pans with 2 tablespoons melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in refrigerator to firm butter.

~Place 3/4 cup butter and chocolate in a large heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set mixture aside.~Combine egg substitute and granulated sugar in a large mixing bowl. Beat at medium speed with an electric mixer 5 to 7 minutes or until slightly thickened; add chocolate cream and flour, beating until blended. Pour batter in to muffin cups, filing to within 1/4-inch from tops. Cover and chill at least 1 hour or up to 24 hours , or cover an freeze up to 1 month. If frozen, thaw overnight in refrigerator before baking.

~Bake at 450 for 10 to 11 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with a knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plates using a spatula. Sprinkle wit powdered sugar. Serve immediately. Yield:16 servings.

Better than any restaurants Cashew Chicken

From Andrea's Kitchen:

I got a great Chinese cookbook from a friend a few years back and have loved the recipes I have tried. It is Chopstick, Cleaver and Wok by Jennie Low. This is one of my favorites from the book and one I have made several times (adapted slightly for laziness).

Cashew Chicken (Yiu Gwoh Gai)

*1/2 c roasted, unsalted cashews
*1 whole chicken breast (I have bought 2 boneless skinless chicken breast halves, but even better I started buying the breast stir fry cuts for ease) - if buying breast or breast halves, cut into 1/2" cubes - if buying stir fry meat I just leave as is.
*1 stalk celery
*1/2 yellow onion
*1 carrot
*1/4 lb fresh mushrooms
*3 tbs oil
*1/4 tsp salt
*1/4 tsp sugar
*1 c chicken stock
*3/4 c sliced winter bamboo shoots (I just buy a can of whatever I can find)

Seasoning:
*1/2 tsp salt
*1/2 tsp sugar
*1 tsp thin soy sauce (I just use what I have)
*1 tsp oyster sauce
*1 tbs corn starch

Thickener:
*1 tbs cornstarch - mixed well with 2 tbs cold water
*2 tsp dark soy sauce (again, I just use whatever I have)
*1 tbs sesame oil

1. Add seasoning ingredients to the chicken. Mix well and set aside.
2. Peel celery. Cut into 1 1/2" long pieces, then cut each piece into strips, julienne style.
3. Cut onion into 1/4" wedges
4. Peel carrot. Slice carrot and mushrooms into thin slices (I usually buy the sliced mushrooms for this)
5. Combine thickener ingredients and mix well.
6. Heat wok or large non-stick skillet and add 1 tbs oil. Add celery, onion, carrot and mushrooms and stir fry over high heat for 2 minutes. Add salt and sugar. Remove from the pan and set aside.
7. Add 2 tbs oil to the pan and heat on high. Add chicken and stir fry for 2 minutes.
8. Add chicken stock and bamboo shoots. Cover and cook on high for 3 minutes.
9. Add celery mixture. Cook thoroughly.
10. When chicken is cooked through stir in the thickener. Cook for 30 seconds.
11. Remove from the heat and mix in the cashews. Toss well and serve!!

Nutty Enchiladas with Spicy Chile Sauce

From Andrea's kitchen:

I like this recipe, but will be honest that it wasn't Ben's favorite. I personally like it a lot and ate leftovers for 2 days after making it.

For the filling:
1 tbs olive oil
2 carrots - chopped fine
1 1/2 c minced onions
1 garlic clove - minced
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 16oz package firm tofu
10 oz fresh spinach - large stems removed
1 1/2 c (1 15 oz can) black beans - rinsed and drained
1 c low-fat or non-fat cottage cheese
1/2 tsp salt
Fresh ground black pepper to taste

For the sauce:
1 tbs olive oil
1 large garlic clove - minced
2 tsp chili powder
1 tsp cumin seeds
3 c finely chopped plum tomatoes (about 8)
1/4 c sherry (vege stock if you need non-A version)
1 tbs red or white wine vinegar
1 1/3 c water
1 pinch ground cloves
1 chipotle pepper (canned in adobo sauce)
1/4 c chopped almonds - lightly toasted
1/2 tsp salt
Black pepper to taste

4 10in or 8 6-8 in flour tortillas

1. Preheat the oven to 350*.
Make the filling: In a large non-stick skillet, heat the olive oil over medium heat. Add the carrots, onions, garlic and oregano. Saute for about 8 minutes, stirring frequently. While it cooks, take the tofu out of its water and pit it into a bowl. With your hands, break up the tofu by squeezing it through your fingers. Stir in the spinach into the onions and carrots and cook until the spinach wilts. Stir in black beans, then tofu, cottage cheese, salt and pepper. Take the pan off the heat.

2. Make the sauce: In a medium sized saucepan, heat the olive oil over medium heat. Ad the garlic, chili powder,and cumin seeds. Stir constantly for 30 seconds, making sure the garlic does not brown. Add the tomatoes and sherry (or broth), vinegar and water, and let the mixture simmer for 4 minutes. Add the cloves and chipotle pepper and simmer 6-8 minutes stirring, once or twice. Remove from the heat.

3. Grind the almonds fine in a food processor or blender. Add half the sauce to the blender and puree. If you want a spicy sauce, leave the chipotle in and blend. If you want a milder sauce take out part or the whole pepper. Transfer to a bowl. Puree the second half and add to the first half.

4. Assemble the dish: On your work surface, lay out 1 large or 2 small tortillas. Fill the tortillas with 1/4 filling. So 1/3 for one large, or 1/4 for 2 small. Roll them tight and place in casserole. Fill remaining tortillas. Pour sauce over the enchiladas, then cover with foil. Bake for 20 minutes and serve hot.

Thai Tofu with Red Curry Sauce over Coconut Scallion Rice

From Andrea's Kitchen:

This is my ALL time favorite recipe:

1 1/2 tsp grated lime zest
1 1/4 c coconut milk (10 oz)
2 3/4 c water
1 tsp salt
1 1/2 c rice (I prefer jasmine, but basmati or regular long grain would work)
1 bunch cilnatro - coarsley chopped (2/3 c for the sauce and 2 tbs for garnish)
2 large garlic cloves - cut in half
1/4 c dry-roasted, unsalted peanuts
1 tbs fish sauce
1/4 c canola or corn oil (I never have either on hand and have always used olive oil)
3 tbs hot chile sauce or 2 tbs chile paste
1 16oz package firm tofu - patted dry and cut into 1/2 in cubes
1/2 bunch broccoli - cut into small pieces
1 c minced scallions - both green and white parts

1. Bring the coconut milk, 2 1/4 c water and 1 tsp salt to a boil, then add rice. Cover and reduce heat to lowest setting. Cook for about 25 minutes.

2. In a food processor or blender combine lime zest, cilantro, garlic cloves, and peanuts. Run the machine until the nuts and rind are pulverized. While the machine is running, add the fish sauce and 3 tbs oil, then add chile sauce or paste. transfer to a bowl.

3. In a hot non-stick skillet or wok, heat remaining oil (1 tbs). Add the tofu and cook until the pieces form a golden crust on the bottom. Flip and cook until a crust is formed on the other side. (To be honest, I never have enough patience for that and usually just make sure it is hot). Transfer the tofu to a plate.

4. Put the broccoli and remaining 1/2 cup water into the skillet. Cover and steam the broccoli for 2 minutes. Stir in lime/peanut paste and cook, stirring for 1 minute more. Add tofu and toss.

5. Stir scallions into the rice. Mound rice on plates and spoon tofu/sauce around it or over it. Sprinkle with cilantro for garnish and enjoy!!

Watermelon Daiquiri

From Andrea's Kitchen.....soon to be a better kitchen!

I had a watermelon in desperate need of being used, and after making a granita I still had half a melon left. What is a girl to do when a melon starts to get grainy and won't be good for much longer? Why, we drink it of course!

2 cups coursely chopped watermelon
3 tbsp sugar
1/4 to 1/2 c rum (some like it strong.....Valerie!!) I imagine vodka would work too, but you would want to add some other flavor, maybe orange liquor.
juice of 1/2 lemon

Puree the mixture then add ice to fill blender to 3/4 full. Blend until it is the consistency you want. I have to say, even though I am not supposed to be drinking during the week, I will try this with my cantelope this weekend!

Next time I will add mint to the mix, I just didn't have any on hand.

Linguine with Spicy Sausage and Scallion Sauce

From Andrea's Kitchen:

1/4 pound linguine (I used spinach flavored noodles)
4 scallions
1/2 c cilantro (it called for parsley, but cilantro packs so much more punch)
2 tbs pine nuts
1/4 c plus 1 tbs olive oil
1/2 c grated parm/reggiano cheese
salt and pepper to taste
3/4 lb hot italian sausage (I used spicy italian style chicken sausage from our local deli) about 4 links with casings removed

1. In a large pot of generously boiling water cook the pasta until al dente. Drain and reserve 1 c of the cooking liquid.
.
2. Meanwhile, in a food processor, combine scallions, cilantro, pine nuts, and 1/4 c olive oil. Add the 1/2 c cheese, season with salt and pepper and process until the pesto is just blended.
.
3. In a large skillet heat the remaining 1 tbs oil. Add the sausage and cook over high heat, breaking up the sausage with a wooden spoon until it is light brown and no trace of pink remains. Drain off the fat.
.
4. Return the sausage to the skillet. Add the pesto, pasta and 3/4 c of the reserved liquid, simmer over moderate heat, tossing, until a creamy sauce forms. Add more liquid if the sauce is dry. Transfer to bowls and serve grating extra parm to taste over the dishes.

Double Chocolate Brownies

Posted by Kelly

I'm watching Discovery Health late one night and a new show comes on, Healthy Decadence with Devin Alexander, and she is baking Double Chocolate Brownies. They looked so good, I could hardly wait till morning to go out and get the ingredients (don't worry, I might be pregnant, but I wasn't crazy enough to start baking in the middle of the night).

Anyways, the good news is these are the 'not so bad' brownies made without oil...so go ahead and have seconds!

Ingredients

1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini chocolate chips (semi-sweet)
Butter-flavored cooking spray

**Don't use Splenda! I tried the second time and they were terrible**

Directions

Preheat the oven to 350 degrees. Spray an 8x8 inch non-stick cake pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

Nutrition

Each brownie has: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium

Traditional Double Chocolate Brownies have: 260 calories, 3 g protein, 37 g carbohydrates, 12 g fat, 3 g saturated fat, 15 mg cholesterol, 1 g fiber, 165 mg sodium

Spicy Cuban Mojo Chicken

From Andrea's Kitchen

For the Marinade:

1 teaspoon cumin seed
3 cloves garlic, chopped
1 fresh red chile pepper, chopped (I used a Serano since my in-laws aren't big on spice)
1/4 teaspoon salt
2 tablespoons olive oil
5 teaspoons orange juice
5 teaspoons lemon juice
2 (8 ounce) boneless, skinless chicken breast halves

For the Sauce:

2 tablespoons olive oil
1/2 cup orange juice
1 teaspoon lime zest
1 teaspoon honey
1 teaspoon sweet soy sauce
1/4 cup cold, unsalted butter, cut into pieces
1/2 cup diced mango
1/2 avocado
chopped fresh cilantro to taste
chopped fresh parsley to taste

DIRECTIONS
1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside. (I would consider making more sauce next time I prepare this and I will prepare it again!)
5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Side dish:

I served this with Jasmin rice that was cooked in chicken broth. When the rice was done I stirred in some chopped cilantro, olive oil and rice vinegar. It was tasty seconds with some of the mango, avocado and sauce over the top!

Roast Beef

From Andrea's Kitchen:

1/2 cup all-purpose flour
ground black pepper to taste
3 1/2 pounds rump roast
1/4 cup butter
1/2 (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup dry vermouth or dry white wine

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
3. In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
4. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
5. Cover and bake in preheated oven for 3 hours or until desired doneness. You could so this in a slow cooker too, just cook for 6 hours in the slow cooker instead.