Fudgy Brownies #2

I don't think the fact that fudgy rhymes with pudgy is a coincidence.  Why?  Because after eating one of these amazing fudgy brownies, you're going to want to eat the whole darn pan, and that will make you pudgy.  I told a co-worker that I would be happy to bring in sweets any time, but that I would not be responsible for the effects on the waistline or the teeth.  That co-worker is taking full responsibility for anything that may transpire from these and other concoctions I whip up on a whim.  May the force be with you on that one!  

 I recently got the new Taste of Home Cookbook, an I stumbled across a brownie recipe.  I had everything on hand, so I thought that I'd give them a try.  Well, once they were slightly cooled, I cut up a couple and served them with a scoop of ice cream for my husband and I.  Let me tell you... That recipe is amazing.  It's hard to find just the right brownie recipe, but I think this one may have hit the jackpot with me.  Fudgy is definitely an adjective that would be perfect to describe these. Get your milk ready!  Or better yet- get some ice cream ready!

Fudgy Brownies:

1 c butter, cubed
4 oz unsweetened chocolate, chopped
4 eggs
2 c sugar
1 t vanilla
1 c flour
1 c semi-sweet chocolate chips
1 c chopped pecans or walnuts (optional)

Melt the butter and chocolate in the microwave in a microwave-safe bowl.  Stir it about every 30 until it is melted.  Cool slightly.  The fridge works wonders for that.

In a large bowl, beat the eggs and sugar together.  Mix in the vanilla.  Add the chocolate mixture and stir to combine.

Add the flour and chocolate chips (and nuts, if you're using them); mix well.

Pour into a greased 9x13 pan and bake in a 350 degree oven for 25-30 minutes.

I had to cook mine for about 5 more minutes.  Make sure you stick a toothpick in the middle to test if it comes out clean.

Let them cool slightly, mainly because you will not be able to resist the smell of them any longer than that because the smell drives you mad if you can't eat them right away.

My husband was telling me that when his mom made brownies growing up, she wouldn't let them touch the brownies until they were completely cool.  He just couldn't take it.  I think he has been warm brownie frustrated his entire life until I came along.  Mom-in-law, if you're reading this... we still love you!  :)

Grilled Steak Tacos with Lime Crema and Guacamole

In the past, I have made steak tacos and trying to bite through the meat is like trying to bite through a piece of leather.  My teeth feel like they're about to rip out, and when I floss later that night, I discover enough leftover shards of meat I could feed the stray dogs in the neighborhood.  Well, my friends, that was not the case with these melt-in-your-mouth bits of marinated meat.  Heavens to Betsy!  This meat turned out fantastic.  I think something magical happened to the beef when you make the paste to marinate it in.  It was unbelievably tender.  I think Chuck Norris may have come and beat some sense into it when I wasn't looking.  Yes, it was that tender.  The Lime crema is only sour cream with some lemon juice.  It was a great addition to the flavor of the meat.  If you're a taco or fajita fan, give these bad boys a shot.

 Grilled Steak Tacos with Lime Crema and Guacamole
Source: Better Homes and Gardens Grill It!

1/2 c chopped onion
1/3 c fresh squeezed lime juice
2 T cumin
6 cloves garlic, minced
1 1/2 t paprika
1/4 t cayenne
1/2 t salt
1 large steak (I used a huge sirloin, but the recipe calls for flank

flour tortillas
shredded lettuce
sliced red onion
chopped cilantro
salsa
Monterey Jack cheese

guacamole:
2 avocados, mashed
1/2 c chopped roma tomatoes
1/2 c chopped cilantro
3 T finely chopped red onion
2 T lime juice
1/2 t salt

Lime Crema:
1/2 c sour cream
1 1/2 T lime juice

In a food processor or blender, chop the onion,  lime juice, cumin, garlic, paprika, cayenne pepper, and salt.  After the mixture is processed, it should look like a thick paste.

If you're using a thick steak, pound it out to be about 1/4-1/2 inch thick.  Spread the paste on either side and use your fingertips to press the paste into the meat.  (I think this is where Chuck Norris comes in.)  Let this sit for 2-24 hours, if possible.  Mine only sat for 45 minutes, and it was amazing.

While the meat is sitting, prepare the guacamole.  Once the avocados are mashed, add the remaining ingredients.  Done!

For the lime crema, mix the sour cream and lime juice.  Done! Hold both of these in the fridge until you're ready to use them.  For the guacamole, use a piece of plastic wrap and place it directly on top of the guacamole.  That will keep it from turning brown.

 Prepare the grill by preheating it to high for a few minutes.  Once the temperature is high, lower the heat to medium and cook the steak for two minutes on each side.  I did only use one steak, but when I pounded it out, there was just a small piece of fat holding them together.  I just sliced them apart.  And- just as a warning- that paste gets everywhere!  Look at the mess it made all over the poor grill.

 Once the meat is done, remove it, put it on a plate, and cover it with foil to rest for five minutes.

 Chop up the meat into bite-size pieces.

 Here's the Lime Crema.  My daughter cracks me up.  She said, "Wow, mom!  That garnish on the sour cream looks really nice.  Good job!"  There you have it, folks.  Even your five-year-olds will be impressed with a slice of lime and cilantro in the Lime Crema.

There you have it.  Next time you want to have tacos, veer from the traditional ground beef tacos and try this. My husband claimed, after taking one bite, that all of is wildest dreams have come true.  Happy husbands=happy homes.  :)  I guess he won't be getting that American Telecaster for Christmas.  Tacos it is!

Pollo Fundido (translation: Chicken chimichangas with an amazing melted cheese sauce on top)

You know that part on "Napoleon Dynamite" when Summer Wheatly is giving her class president election speech and says, "Who wants chiminichangas changas next year?  Not me.  Vote for Summer!"  Now, if I was there at that school and these chimichangas were on the menu, I would have jumped on stage and plowed her down!  I definitely would have voted for Pedro because I know he would be all about Pollo Fundido.  Besides, Pedro will make all of my wildest dreams come true. 

Now, I think I have mentioned my obsession with Mexican food on here a time or two or ten before.  My brother was looking at my blog on day and called me to tell me about Pollo Fundido because I had posted a Queso Fundido recipe on here before.  He continued to tell me that "Pollo Fundido" is a chicken chimichanga that is smothered with a cream cheese green chili sauce and melted cheese.  Wait... What?!  Are you serious?  Talk about a dream come true!  In fact, if I was ever in a pageant, which I never in a million years would make it into one, and they asked me, "What do you think is the most important thing?" After hearing "world peace" time and time again, I would say, "Pollo Fundido!", bust out a sombrero, and break into the Mexican Hat dance.  Bra-ha! Ole!

 Pollo Fundido:
source: http://en.petitchef.com/recipes/pollo-fundido-fid-463857

Chicken Filling

1.5 lbs. chicken breasts (I just threw mine in frozen)

16 oz. jar Salsa (you can use your favorite salsa.  I used El Pinto's Green Chili Salsa)

2 cubes Chicken bouillon

Monterey Jack cheese

Cream Cheese Sauce

8 oz. cream cheese

1/4 c. Half & Half

2 Tbsp. chopped jalapenos (I used green chilies in the hopes that my kids would actually eat it)

1 tsp. chicken boullion

1 tsp. garlic powder

 

Place the chicken, salsa, and boullion in the crock pot.  Cook it on high for 3-4 hours.  Take the chicken out, shred it, and place it back in the salsa to get it all juicy. 

 

You can also cook the chicken in a skillet on the stove.  Brown it on all sides, add the salsa, and cook on medium-low until the chicken is cooked through.  Remove it and shred it.  Return it to the salsa; mix well.

 

Use the extra large tortillas and place about 1/2 c chicken mixture down the middle.

 Place slices of Monterey Jack cheese on top of the chicken.

 Fold the right and left side over the chicken and roll the tortilla.  If you place the tortillas in a damp paper towel and microwave them for about 15 seconds, they'll be easier to work with. 

Heat 1 inch of vegetable oil in a large skillet and fry the chimichangas on all sides until they are golden brown all around.

 To make the cream cheese sauce, soften the cream cheese in the microwave or in a saucepan.  Combine all the other ingredients.  Spoon some of it onto the chimichangas.

 Top with slices of cheddar cheese.

 Bake in a 350 degree oven for 5-10 minutes.

Take them out and devour.  I'm telling you... this might be my new favorite Mexican recipe.  It is just out of this world.  Add some Mexican rice, beans, chips, and salsa, and you've got something as good as any Mexican restaurant. 

Now I'm off to get my Mariachi fringe pants, sequined jacket, and I will do a dance around a plate of these.  Ole!

Argentinean Rolled Flank Steak

I recently rejoined "The Good Cook" book club, and when you sign up, you get four cookbooks for 1.00 each.  Nice!  I was as happy a kid on Christmas morning when I got that package in the mail.  I got two different cookbooks for grilling, and I got this recipe in one of them.  It takes a little bit of prep work, but I think it's worth the time.  If you or your family doesn't like Chilies, you can try a different filling.  The possibilites are endless.  I followed the recipe exactly, but I'll make this again using different stuff.  I served this with homemade flour tortillas and chimichuri sauce.

 Argentinean Rolled Flank Steak
source: Better Homes and Garden Grill It!

1 1/4 - 1 1/2 pound steak (The recipe calls for flank, but I think flank steak should be served to dogs.  :)  I used top round)
1 medium Anaheim pepper, chopped
1/2 chopped onion
2 cloves garlic, minced
1 T vegetable oil
1 T fresh oregano
1/2 t salt and pepper
4 ounces sliced ham (I used proscuitto since I had it on hand)
1/2 c fontina cheese, shredded

flour tortillas

Chimichurri sauce *recipe below

Lay the steak on a cutting board and beat with a mallet until the steak is 1/4 inch thick.  Use a knife to score the meat in a cross-hatch pattern- do not cut it all the way through the meat.

 In a small skillet, saute the pepper, onion, and garlic in the oil for 2-3 minutes or just until tender.  Add the oregano and salt and pepper.

 Place the slices of ham on top of the meat.

 Top with the chili mixture.

 Top with shredded cheese.  If you don't want to use Fontina, monterey jack would be delicious.

 Start to roll up the meat like it's a cinnamon roll.

 Once it's all rolled up into a long and skinny slab of meat, tie it up with kitchen string.

 To prepare the grill, preheat it to medium-high heat.  Before you place the meat on, turn off one burner.  Reduce the other burners to medium.  Place the meat over the burner that is not on so you are cooking it over indirect heat.  Cook it for 35-40 minutes.  Turn it once halfway through the cooking.  Remove it, place it on a cutting board, and let it sit for 10 minutes.

 Slice the meat into two-inch pieces.  See the cheese oozing out?  Oh, yes.  It's a wonderful thing.

For the chimichuri sauce:

In a food processor, mix the following:
1 1/4 c fresh Italian parsley
1/4 c olive oil
2 T fresh oregano
1 peeled shallot (3 T onion would work as well)
4 cloves garlic
2 T red wine vinegar
1 T lemon juice
1/2 t salt
1/4 t crushed red pepper

When it's done being mixed, there should only be small chunks of fresh herbs left.  Chill for two hours if possible.

Lemon Ricotta Cake

There are two words in the title of this cake that may frighten people.  I'll give you a hint. It's not "clowns" or "hairy earlobe." It's not "cake" either. That leaves, drumroll please...  lemon and ricotta.  I know several people that don't like either, let alone paired together in a cake.  Well, let me tell you something.  This cake was amazing!  It had the perfect amount of tartness, and the cake was so tender.  I think that I just might prefer this over a chocolate cake on several days out of the year.  I actually took half of the cake, along with dinner, to a friend tonight.  She called and said that it was the best lemon cake she's ever eaten!  Shout out, Mitzi!  I'm so glad you liked it.  I made a big Italian dinner, and you know how sometimes after stuffing your face with Italian food, it feels like you've just eaten a horse.  Well, this cake, although no less fattening than a chocolate cake, seems lighter.  That means we can have a bigger piece, right?

 Lemon Ricotta Cake
source: Taste of Home Italian Favorites

Lemon Curd
3 eggs
2 egg yolks
2/3 c sugar
1/3 c lemon juice
1/3 c butter, cubed

Cake Batter:
1 c butter, softened
2 c sugar
3 eggs
1 c ricotta cheese
1 c buttermilk
1 T grated lemon peel
1 1/2 t vanilla
1 t lemon juice
3 c flour
1/2 t each baking powder, baking soda, and salt

Frosting:
2/3 c butter, softened
5 c powdered sugar
1/3 c milk
1 1/2 t lemon zest
1 1/2 t vanilla
1/8 t salt

For the lemon curd, combine the eggs and egg yolks into a bowl.  Set aside.

 In a medium saucepan, add the sugar, lemon juice, and butter over medium heat.  Stir occasionally until smooth.  Once it's all melted and smooth, take a small amount of the mixture and add it into the eggs.  Stir the egg and hot mixture until it's smooth.  Add all of the egg mixture into the saucepan and bring it to a soft boil.  Cook it for a couple minutes, stirring constantly.  Take it off the heat and let it cool slightly.  Once mine was cool, it ran it through a sieve to remove any chunks.  That worked like a charm.  Place plastic wrap over the curd and keep it in the fridge for 90 minutes. 

Meanwhile, prepare the cake batter.  Cream the butter and sugar until light and fluffy.  Add the eggs one at a time, beating after each addition.  In a large bowl, combine the ricotta, buttermilk, lemon zest, vanilla, and lemon juice.  In another bowl, combine the flour, baking powder, baking soda, and salt.  Alternately, add the flour mixture and the ricotta mixture.  Make sure you beat well after each addition.

 After you add the flour and ricotta mixture, the cake batter will have doubled in size.  One more thing- it will smell glorious.

 Prepare two 9-inch cake pans.  I cut out parchment to put on the bottom of the pan.  I have a fear of my cakes sticking when I invert them.  Heaven forbid that should happen. 

Bake the cake in a 350 degree oven for 35-40 minutes.  When you take it out, make sure that when you put a toothpick in the center, it comes out clean.  I think I had to bake mine for an extra five minutes. 

 Run a knife around the edge of the pan to loosen the cake.  Invert it onto a plate.  Let the cakes cool.  Once the are cool, use a large serrated knife and slice the cakes in half horizontally.  Gently put one of the layers on a plate.  Top with 1/3 of the lemon curd.  Repeat two more times.  The final product should be:  Cake-curd-cake-curd-cake-curd-cake.  Say that three times fast. 

 Now, before you judge me... The one thing I cannot do, for the life of me, is make a cake look presentable.  Will it taste good?  oh, yes.  Will it have a prize-winning appearance?  Not in a million years. 

 Once you've got the layers all sloppily stacked atop one another, prepare the frosting.

Cream the butter until it's fluffy- like a bunny.  Add the powdered sugar, milk, lemon juice, vanilla, and salt.  Mix with a whisk attachment until it's smooth.  Frost the cake.

I wish I had pointers to frost the cake to make it look lovely, but I've got nothing.  :)  Just slather it on there until the tops and sides are covered.  I added a little more lemon zest to the top to try and cover the fact that I don't know how to properly frost a cake. 

Seriously though, this cake was fantastic.  I want some more.  Right now. 

Pepperoni Lasagna Roll-ups

When I was trying to figure out what to do today for dinner, I seriously had a list of six new recipes to try.  As I made my grocery list, I had every intention of making a homemade marinara to go with this.  However, with the other recipes on my list, I hung my head in shame as I bought a jar of bottled marinara sauce.  *Enter blood-curdling scream* I really could taste the difference, but this was still a great recipe.  It's fairly easy, too.  Next time, when I don't have a million other things going on in the kitchen, I will make homemade sauce.  I loved the pepperoni and provolone in there.  I added fresh basil, too, and that was quite the tasty little addition.

Pepperoni Lasagna Roll-ups

source: Taste of Home Italian Favorites

6 lasagna noodles

1 1/2 c ricotta cheese

1 t minced chives (I omitted this)

1 t dried oregano

1 t dried basil

bag of pepperoni

6 slices provolone

fresh basil leaves (optional, but delicious)

2 c meatless spaghetti sauce

mozzarella for the top

Cook the lasagna noodles according to package directions.  Drain. 

Preheat the oven to 350.

Combine the ricotta, chives, oregano, and basil in a bowl.  Spread about 1/4 c of ricotta mixture on a noodle.

 Tear the provolone cheese in half and lay it on top of the ricotta mixture.  Top with pepperoni and fresh basil.

 Roll it up.

 Pour some spaghetti sauce in the bottom of a baking dish.  Place the roll-ups on top. (Clearly, I did a couple more than the recipe calls for.)

 Top the roll-ups with the spaghetti sauce.  Sprinkle some mozzarella cheese on top.  I sprinkled a little dried parsley on it as well.  Cover it with foil and bake for 20-25 minutes, or until the cheese is melted.

As a side note, I love having little helpers in the kitchen.  My kids loved helping me with this recipe.  They could do it almost completely by themselves.  I think kids are more apt to eat what you've made for dinner when they have helped.  I hope to instill a love of cooking to my kids.  :)

Antipasto Kabobs

I think I need to go talk to a psychiatrist about my obsession with food on sticks.  There's just something about it!  I recently got a Taste of Home Italian Favorites book, and when I stumbled upon this recipe, I lit up like the leg lamp on "A Christmas Story." First off, antipasto is great anyway.  There nothing wrong with marinated cheese and meat in my book.  Then, you add some fresh basil, olives, and tortellini.  Good Grief.  Talk about a dream come true.  If you're having a dinner party with Italian food, bust out these little appetizers.  People will think that Criss Angel showed up because these will just disappear.  Oh, yes I did. 

Antipasto Kabobs
Source: Taste of Home Italian Favorites

1 pkg refrigerated cheese tortellini
40 pimiento stuffed olives (I didn't use these)
40 black olives
40 chunks of mozzarella
3/4 c Italian dressing
40 slices of pepperoni (I was all out of this, too)
20 thin slices of hard salami, cut in half
fresh basil or parsley

*Keep in mind that this recipe will make 40 little appetizers.  If you are doing this for your family, you can cut the recipe down to fit your needs.

Cook the tortellini according to package directions.  Once it's done, rinse it with cold water.  Let it cool for a little bit.  Once it's cooled off, place the tortellini, olives, and mozzarella in a large plastic bag.  Add the Italian dressing.  Let it sit in the fridge for 4 hours or overnight.

For the mozzarella, you can use string cheese and cut it into chunks.

Once that is done marinating, take it out of the fridge.  Use toothpicks and skewer one tortellini, 1 piece of salami, 1 piece of pepperoni, a chunk of mozzarella, a piece of basil, and one of each olive.  If you can't fit it all on a toothpick, you can vary what you put on each toothpick or use large wooden skewers cut in half.

That's it!  My daughter helped me assemble these, and she loved it.  I think I'm passing on my kabobiness.  Oh, dear. 

Chocolate Lava Cakes

I hope you're wearing your decadent pants!  I'm sure that would involve some purple velvet, fringe, and perhaps some silver sequins.  No matter what they look like, you'll need them for this recipe.  Talk about rich and chocolaty!  The chocolate center was not as lava-like as I would have liked, so I would suggest baking them for a minute or two less so the chocolate come oozing out.  Oh, dear.  I think I just shed a little tear of joy.  Either way, these were wonderful... decadent pants or not. 

 Molten Chocolate Cakes
source: Baker's Desserts for Chocolate Lovers (that's me!)

1 pkg (6 squares) Bittersweet baking chocolate (semi-sweet should be fine)
10 T butter
1 1/2 c powdered sugar
1/2 c flour
3 whole eggs
3 egg yolks
The following are optional but make it that much better:
powdered sugar
Ice Cream or whipped cream
strawberries

6 ramekins or custard cups

Preheat the oven to 425 degrees.

Place the butter and chocolate in a bowl and microwave on high heat for two minutes, stirring about every 30 seconds until the chocolate is melted.

 Glorious. 

 Prepare the ramekins by doing one of the following:
1. Cut out littlecircles of parchment that will fit into the bottom of your dish.  Spray that with cooking spray, just in case. 
2. Spray the bottom of the ramekin with cooking spray. 

I know number two sounds infinitely easier, but I'm always paranoid that the cake won't come out, and I'll be stuck with gloopy mess of chocolate on a plate.

 To the melted chocolate mixture, add the powdered sugar and the flour.

 Stir until it is incorporated.

 Add the eggs and the egg yolks.  Stir it up.

 Here's the finished product.  Mmmm..

 Pour the chocolate into the prepared ramekins.  This recipe will make 6 cakes, so I halved the recipe so I wouldn't eat four cakes in one sitting.

 Bake for 14-15 minutes.  I think mine were a tad bit overdone.  Try cooking them for 12-13 minutes.  The edges should be firm and the center should be soft. 

Let the cakes sit for one minute.  Run a knife around the outside of the cakes to loosen them. 

 Invert the cakes onto a plate.  Please use a hot pad so you don't burn your hand.

 When you cut it open, the inside will be undercooked and gooey.

 For presentation, sprinkle some powdered sugar on the top.  If you'd like, squeeze a little chocolate syrup to make dots around the plate.  Serve whipped cream or ice cream on the side.  If you use a strawberry, slice it a few times toward the stem while the stem is still on but don't slice it all the way through.  Spread the strawberry out to look like a fan and place it on top.  Sweet nectar of the Gods...