Santa Maria Garlic Bread

My husband makes a delicious tri-tip.  It's a recipe from BBQ USA, and it's an amazing tri-tip recipe with all the fixins.  One of the fixins is this garlic bread.  I think my dad ate half of it and my brother ate the other half.  As amazing as the meat is, I think they ate more bread than meat!  It's so simple to make, and it is delicious!

Santa Maria Garlic Bread
source: BBQ USA by Steven Raichlin (an amazing cookbook!)

1 loaf french bread
10 T butter
5 cloves garlic, minced
parsley

Slice the french bread in half horizontally.

In a small saucepan, melt the butter over medium heat.  Once it's melted, add the minced garlic and cook for another minute.  Remove from heat.  If you don't have time or don't want to use the stove, just mix in some minced garlic with the melted butter.

Brush the butter on both halves.  Don't be shy!  Drench that bad boy!  Use it all.

Place it under the broiler about six inches away from the source and bake for 2 minutes at a time.  Check on it frequently so it doesn't burn.  Once it's golden and starting to brown, take it out.

Let it cool slightly and slice.

Soft Sugared Sugar Cookies

Can one really have too much sugar?  Nope.  Well, maybe.  My daughter recently had some friends over for a pajama movie party, and I set out popcorn and various candies to go along with the popcorn.  I think one girl filled up a whole bowl with M&Ms, skittles, sour patch kids, and gummy bears.  She was bouncing off the walls in a matter of moments!  

As far as these cookies goes, it is not too much sugar.  They are so good!  They aren't your typical room-em-out-and-cookie-cut-them.  They are regular ol' drop cookies that are rolled in colored sugar.  They come out soft, chewy, and delicious.  Kids and adults alike will be all over this!  My two oldest kids actually helped me roll the cookies in the sugar, and they loved it.  They may not look perfect, but they tasted divine!

Soft Sugared Sugar Cookies
source: http://allrecipes.com/recipe/soft-sugar-cookies-iv/detail.aspx

2/3 c shortening
2/3 c butter, softened
1 1/2 c sugar
2 eggs
2 t vanilla
3 1/2 c flour
2 t baking powder
1 t salt
1/3 c sugar for decoration

Preheat the oven to 350.

Cream the butter, shortening, and sugar for 4-5 minutes on medium speed until it is light and fluffy.  Add the eggs and vanilla.

Combine the flour, baking powder, and salt.  Whisk.  Add to the creamed mixture.  Mix until it comes together.  Roll into walnut-sized balls and roll in the sugar.  I used colored sugar crystals but regular sugar would work fine.

Place on a baking sheet and bake for 10-12 minutes or until the bottoms are lightly browned.

Remove and cool.

Dark Chocolate Fudgy Brownies

Here it is, folks... The brownie that you've been searching for your entire life.  The texture, taste, and flavor of these brownies is fantastic.  Another perk is that they don't require any baking chocolate.  I can't tell you how many times I've had my heart set on baking brownies late at night only to find that I don't have some fancy baking chocolate that almost every brownie recipe requires.  Drat the luck!  My brownie cravings can now be satisfied by these lovely squares of happiness.  Yes, they're that good.  

Dark Chocolate Fudgy Brownies
source: http://www.melskitchencafe.com/2012/07/the-best-fudgy-brownies.html

10 T butter (1 1/4 sticks)
1 1/4 c sugar
3/4 c plus 2 T cocoa (I used Dutch Processed, but regular works, too)
1/2 t salt
1/2 t vnilla
2 large eggs
1/2 c flour

Make sure your oven rack in in the lower third of the oven.  Preheat the oven to 325.  Line an 8x8 baking pan with parchment or foil.  I used a 9x9 pan since I don't have an 8x8.  They still turned out great.
Spray the foil or parchment with cooking spray.

Combine the butter, sugar, cocoa, and salt in a microwave-safe bowl. Cook for one minute intervals, stirring after each minute until the mixture is smooth.  Set aside and cool slightly.  It will look a bit gritty- that's fine.

Once it's cooled a tad, add the vanilla and stir with a wooden spoon.  Add the eggs, one at a time, stirring well after each one.  Once the batter is well blended, add in the flour.  Once it is all incorporated, beat vigorously for 40 strokes.  Pour into the prepared pan and smooth the top.

Bake for 20-25 minutes or until a toothpick comes out slightly moist with batter.  Cool on a rack- if you can wait that long to eat them.

Get your milk or ice cream ready!  You'll need something to go with these rich bad boys.

White Chicken Chili

I love those silly little e-cards that people post of Facebook and Pinterest.  I can relate to many of them, and the ones that I personally can't relate to, I still laugh out loud.  I saw one that said, "Don't expet a 'Bless you' after the fifth sneeze.  Get it under control."  I laughed so hard at that.  I saw one just today that said, "Sorry kids.  Dinner is going to be a bit late tonight.  Mama has five lives and this candy isn't going to crush itself."  I have a slight addiction to Candy Crush Saga, and I'm sure that although I haven't said this to my kids- dinner, breakfast, or lunch may have been a bit late due to my need to play that silly game.  

Even if you have a crazy app addiction, you can still whip this soup up in 30 minutes flat.  I love that some of the beans are pureed with broth and added to the soup to make it more creamy.  It has a delightful texture, and the flavor is wonderful.  It was about 110 degrees outside when I made this soup, and I'd do it all over again.  Delicious!

 White Chicken Chili
source: http://www.cookingclassy.com/2013/05/white-chicken-chili/

1 lb boneless skinless chicken breasts
1 small onion, diced
1 T olive oil
2 cloves garlic, minced
2 14.5 oz can chicken broth
4 oz diced chilies
1 1/2 t cumin
3/4 t paprika
1/2 t dried oregano
1/2 t ground coriander
1/4 t cayenne pepper
salt and pepper to taste
1 8 oz package cream cheese, softened
1 1/4  fresh or frozen corn
2 15 oz cans cannelini beans, drained and rinsed
1 T lime juice
chopped cilantro, for serving
shredded Monterey Jack cheese, for garnish

Heat olive oil in a large saucepan or dutch oven over medium-high heat.  Once it is hot, add the chicken and onion.  Saute until the chicken is no longer pink, about 6 minutes.  Add garlic and saute for 30 seconds longer.  Add the chicken broth, green chilies (I only added half to cut down on the heat for the kids), cumin, paprika, oregano, coriander, cayenne pepper, and salt and pepper.  Heat it just to a boil then reduce the heat to medium-low and simmer for 15 minutes.

Cut the cream cheese into cubes and add to the soup.  Stir until it is almost all melted.  There might be some small chunks left in the soup.  It'll all be okay in the end.  Add the corn, and 1 can of the drained and rinsed beans.

Put 3/4 of the other can of beans along with 1/4 c of broth from the soup in a food processor.  Pulse it until it is smooth.  Add this to the soup.  Add the remaining 1/4 can of beans to the soup.  Simmer for 15 minutes longer.

Mix in fresh lime juice.  Serve into bowls and top with Monterey Jack cheese and cilantro.

Red Velvet Chocolate Chip Cookies

No matter how well I hide my food coloring, my kids will still find the stuff in my cupboards.  They love food coloring.  In their eyes, however, it isn't food coloring.  It is rock coloring, seashell coloring, homemade potion coloring, dirt coloring, bubble coloring, and table coloring.  I admire their creativity.  I really do.  I saw my daughter get it out the other day, and I told her no before she could bust it open.  I don't think she opened it all, but when I went to clean the kitchen table, there was a bunch of red food coloring that stained my Clorox wipe.  Baffling.  

Luckily, I had enough red food coloring to make these cookies.  If I didn't have red, I suppose I could have made green velvet or blue velvet cookies.  These were some tasty cookies!  My husband ate three, and my children confessed their undying love to them- which is a nice change of pace after the strawberry banana pancake fiasco (see two posts previous.)  I can't wait to make these again.  Delicious!

Red Velvet Chocolate Chip Cookies
source: http://www.bakingserendipity.com/2010/12/14/red-velvet-chocolate-chip-cookies/

makes one dozen cookies

1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
1 t red food coloring
1 1/2 c flour
1 t baking soda
1/4 t salt
1/3 c cocoa
1/2 c semi-sweet chocolate chips

Preheat the oven to 375.

Cream the butter and sugars on medium speed until the mixture is light and fluffy.  Add the eggs and vanilla.  Mix well.  Add the food coloring.

Turn off the mixer and add the flour, baking soda, salt, and cocoa.  Turn the mixer on low and mix just until combined.

Gently fold in the chocolate chips.

Drop by large spoonfuls onto an ungreased cookie sheet.  Bake for 10-12 minutes.  I did 12 minutes, and although they came out delicious, I think they were slightly overcooked.  Shoot for ten minutes.

Let cool before devouring.

Parmesan Pasta Primavera

This recipe originally called for a Romano cheese and Greek yogurt sauce with the noodles, which I'm sure would have been delicious.  However, when I opened my Greek yogurt that had been hiding in the back of the fridge and was one day past expiration, it looked like someone had sprinkled the cremated remains of a Smurf all the over the top of the yogurt.  Have you ever seen blue mold?  Besides in Bleu cheese?  Maybe it is common, but I kind freaked out thinking that Papa Smurf was no longer with us and now atop my expired Greek yogurt.  This new sauce I found was quick, easy, and delicious.  I was worried about the flour and milk because sometimes sauces with that base turn out floury and milky.  Ick.  I was pleasantly surprised.  The vegetables were cooked to perfection, and this was a fantastic side dish. 

 Parmesan Pasta Primavera
serves 6-8
source for Vegetables: http://www.askchefdennis.com/2011/02/my-post-for-chobani-yogurt-and-ask-chef-dennis/
source for Parmesan Sauce: food.com/recipe/parmesan-sauce-59992

1 lb. angel hair pasta
1 T olive oil
1 zucchini, cut into spears or semi-circles
1 yellow squash, cut into bite-sized pieces
1 small head of broccoli (or 1 c frozen broccoli)
1 c sliced mushrooms
1 red pepper, cut into strips
1 c snap pea pods
2 carrots, sliced (I was out of carrots)
2 cloves garlic, minced
salt and pepper

1/3 c flour
3 c milk
1/4 t ground nutmeg
3/4 c Parmesan
1 t butter

Get your vegetables ready.

Start boiling your water for the pasta.

Heat a large skillet over medium heat.  Add 1 T of olive oil.  Once it is hot, add your vegetables and saute them.  I added the mushrooms in only a few minutes before I was ready to serve the dish so they weren't too soggy. After sauteing them for a few minutes, reduce the heat to low while your pasta cooks.  You don't want the vegetables overcooked.

Cook the pasta.

In a saucepan, whisk the flour to remove lumps.  Add just 1 c of milk and whisk to combine.  Add the remaining milk and nutmeg.

Whisk over medium heat until thickened abd comes to a boil.  It should take about 4-5 minutes.  Remove from the heat and add in the Parmesan cheese and butter.  Season with salt and pepper.

Drain the pasta.  Put it in a serving dish and add the sauce until you have how much sauce you like on the noodles.  Top with the vegetables.  Sprinkle with a little more Parmesan cheese, if desired.

I'm not sure why that yellow squash in the middle looks like a flashlight hidden like E.T amongst a pile of vegetables.  Oh, well.  This was delicious.

Strawberry Banana Pancakes

I love pancakes.  My kids love pancakes.  I love strawberries.  My kids love strawberries.  I thought that maybe if I combined the pancakes and strawberries, I would get the vote for mom of the year.  Well, my daughter cut into the pancakes and let out a big ol' sigh and said, "Moooooooom.... I don't like mushy fruit!" And she would not eat the pancakes.  My son, who two seconds earlier said that he liked the pancakes said, "Umm, I don't like mushy fruit either."  You'd think I was trying to feed them rotten mushroom pancakes with raccoon bacon for breakfast.  

I loved these pancakes!  They were moist, and the banana and strawberry flavor was delicious.  The whipped cream on top was delicious, too.  If you have picky eaters, perhaps you could leave out the strawberries from the batter and put them on top of the pancakes instead.  That way you won't be shunned for the next year your children catch sight of a pancake and remind you of how you dared to make pancakes  with mushy fruit.  Gasp!

 Strawberry Banana Pancakes
source: http://www.canyoustayfordinner.com/2013/02/25/strawberry-banana-pancakes/

2 c flour (original recipe was 1 c flour and 1 c whole wheat flour)
4 t baking powder
1 T sugar
1 t salt
1 1/2 c milk
2 eggs
2 t vanilla
2/3 c mashed bananas (2 large very ripe bananas)
1 c chopped strawberries

Whisk the dry ingredients in a large mixing bowl.

In a small bowl, add the milk, eggs, and vanilla.  Whisk well.  Pour this into the dry ingredients and stir until just combined.  Fold in the mashed bananas and strawberries.

Heat a skillet over medium heat and spray with cooking spray.  Drop the batter by 1/4 c onto the skillet.  Flip after three minutes, or when you see tiny bubbles around the edges.  Flip and cook for another 2-3 minutes.

Serve with syrup and whipped cream.

 Yum!