Monday, June 27, 2011

S'more cookies...yesss....

...We just went camping and had some (a lot) of extra stuff to make s'mores...I saw this recipe here, so I decided to give it a try...the result: AMAZING!
...Basically you just make a bed of graham crackers...
...prepare a special cookie dough with marshmallows and place it on top...
...cook it for 5 minutes, then put some Hershey's chocolate on top...
...and cook it for another 5 minutes!, so, so GOOD!...Here is the recipe: 

S'mores Cookies
Source: Ice Cream Before Dinner

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Monday, June 20, 2011

Pico de Gallo salad and Chili and corn bread in a jar?

...For Fathers day I wanted to cook something special for the best father (after mine, of course:) in the Mike...

and after finding this recipe here, decided to give it a try...Soo easy, so good and so healthy!
Pico de Gallo Salad
Recipe by"La Kocinera"

2 Tomatoes, chopped
½ bunch fresh Cilantro, chopped
½ Red Onion, chopped
Juice of 1-2 Limes
1 can Corn, drained
1 can Black Beans, drained and rinsed
1-2 JalapeƱos, finely diced
Salt and Pepper, to taste

Combine all ingredients in a large bowl and refrigerate to chill.
Serve with chips, on its own, or as a topping for just about anything. 
I doubled it to make more, didn't use the jalapeƱos (hate spicy stuff) and also added two avocados...delish...

...Also I saw this wonderful idea here, so it was time to try!
You basically make Chili and then  scooped it into the jars. Then I mixed up cornbread batter and spooned it on top and baked it for like 15 min.
Soo good!...Give it a try!

Sunday, June 12, 2011

Slow Cooker Chicken Tikka Masala, yummy but a pain to cook.

...I first saw the recipe here and wanted to try it...

 ...I'm a big fan of recipes with not a lot of ingredients, and fast to cook, definetely this wasn't one of those, but oh well...worth trying...Mike and I loved it!
Here is the recipe: (from The Meal Planner)

 Chicken Tikka:
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne (depending on how spicy you like it)
1 tsp cinnamon
1 tsp pepper
1 tsp salt

6-8 chicken thighs (skin on, bone-in)

Stir all ingredients except chicken into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour or overnight.

1 can 28 oz. diced tomatoes
1 can 5.5 oz tomato paste
2 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to grate)
2 garlic cloves, minced
1 onion, diced
1 tbsp garam masala
1 tbsp tikka paste (could use mild curry paste instead, but then also add about a tbsp of lemon juice)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
1 cup cream
2 tbsp fresh cilantro, chopped

Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top. Take the chicken out of the marinade and place on the baking rack. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You don't have to worry about cooking the meat all the way through, you are just looking for a nice browned color.

While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the masala (sauce). I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor. Slow cook on high for 4-6 hours or on low 6-8 hours.

Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it. I find this just brightens up the spice flavors a bit. Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over basmati rice or Yellow Basmati Rice: 2 cups basmati, 4 cups water, salt, and 1/2 tbsp of turmeric. Stir together and prepare as you normally would. When the rice is done, stir in 1/2 cup frozen peas.