Peanut Butter Cup Bars

If there is one thing I can't resist it's a peanut butter cup.  Whether it's in a trick or treat bag at Halloween, in the form of an egg at Easter, or staring at me in line at the grocery store, it's hard to resist a classic.  The combination of peanut butter and chocolate will always be a winner.  And even better if you can get that classic taste in a recipe that comes together very quickly and easily.

These bars are so good that you will want to plan on giving some away, otherwise you'll be finding yourself sneaking into the fridge for an excuse to grab one!    Easy, delicious - can't get any better than that!

Peanut Butter Cup Bars

1 stick plus 2 tablespoons unsalted butter

1 3/4 cups powdered sugar

1 cup smooth peanut butter

1/3 cup graham cracker crumbs

Pinch of salt

1/4 cup unsalted butter

1/2 cup milk chocolate chips (slightly heaping)

Extra butter to grease pan

Directions

Line an 8x8 pan with parchment, wax paper, or foil, then butter to grease.  Set aside.

In a medium saucepan, melt 1 stick plus 2 tablespoons of butter on medium low heat.  Once melted, remove from heat and stir in powered sugar until smooth.  Next, stir in peanut butter and stir until smooth.  Next add graham cracker crumbs and salt.  Once combined, spread evenly in prepared pan.

In your empty saucepan (no need to thoroughly clean), melt 1/4 cup of butter and then add in chocolate chips.  Stir and, when almost smooth, remove from heat and stir until completely smooth.  Pour chocolate on top of peanut butter mixture and spread evenly.

Place pan into fridge for 1/2 an hour, then remove and cut into 2 inch bars.  Store in airtight container in the refrigerator.

Herb Marinated Pork

This marinated pork dish will be one that you make time and time again.  It's definitely one of my go-to recipes.  The pork is best marinated ahead of time but I've even given it a quick 15 minute soak and still gotten really good flavor.   I have also replaced the fresh herbs with dried herbs (using the same amount) with great success.  The pork will be delicious and succulent if cooked to temperature (145 degrees) and allowed to rest before cutting.   This one is a keeper!

Herb Marinated Pork

1 pork roast (about 3-5 pounds)

Zest of 1 lemon

3/4 cup of freshly squeezed lemon juice (about 4-6 lemons)

1/2 cup olive oil (for marinade)

3 tablespoons olive oil (for searing)

2 tablespoons minced garlic (about 6 cloves)

1 1/2 tablespoons minced fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

2 teaspoons Dijon mustard

2 teaspoons kosher salt, plus extra for seasoning

Black pepper

Directions

Combine lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons of salt in a 1 gallon zip-lock bag.  Add pork, seal, and turn to coat with the marinade.  Refrigerate for 3 hours or overnight.

Preheat oven to 400 degrees.

Remove pork from marinade and allow herbs to cling to the meat.  Sprinkle with salt and pepper.  Heat 3 tablespoons of olive oil in a large pan (preferably oven safe) over medium high heat.  Sear pork on all sides until golden brown.  Place roast in the oven until it reaches an internal temperature of 145 degrees, about 45 mins.   The time will vary depending on size.   When done, transfer pork to a platter, tent with foil and allow to rest for 10 minutes.  Carve 1/2 thick on the diagonal.  Season with salt and pepper if necessary to taste.

Source:  adapted from Ina Garten

Chicken Romano

This dish was inspired by Chicken Parmigiana but was created using pantry items I had on hand.  All I can say is that this dish is not lacking!  It is incredible!  So flavorful, so easy to make, and good enough to serve guests.  It's a winner!  This will definitely be going on our menu rotation because it is THAT good!

Chicken Romano

4 boneless, skinless chicken breasts

1/2 cup flour

Salt and Pepper

1/4 cup olive oil

2 tablespoons butter

1 medium onion

2 cloves garlic

1/2 to 3/4 cup red cooking wine, or red wine

1 jar Bertolli Tomato and Basil pasta sauce

1/4 to 1/2 cup Italian parsley, chopped

3/4 cup Romano cheese, grated

Spaghetti or linguine, around a pound

Directions

Place chicken into a gallon ziploc bag and leave a small opening unsealed (so the bag doesn't pop), and pound chicken breasts to around 1/4 of an inch thick.  Remove from bag and sprinkle chicken with salt and pepper.  Combine flour and a little more salt and pepper in a dish that can be used to coat the chicken.  Heat a deep skillet over medium-high heat and then add olive oil and butter.  While you're waiting for your skillet to get hot, coat chicken in flour and set to the side.  Next, place chicken in hot skillet and cook for 3 or so minutes per side, or until reaching an internal temperature of 165 degrees.  Adjust heat as necessary.  Remove chicken from skillet to a clean plate.

Begin cooking spaghetti or linguine in salted water with a little olive oil.

On medium heat, add onion and garlic to skillet with remaining oil and chicken bits.  Cooked until onions are translucent.  Add in cooking wine and let simmer until mixture is reduced by half.  The mixture will get a bit darker and will be thicker.  Add in pasta sauce and a sprinkle of fresh chopped parsley and Romano cheese.  Stir and allow to simmer for a couple of minutes.  Gently add cooked chicken back into the skillet, without covering completely with sauce.  Add grated Romano cheese to the tops of the chicken and cover skillet with a lid.  Once the cheese is melted, sprinkle tops with more fresh parsley. 

By this time your spaghetti should be done and ready to drain.

Add spaghetti to your plate, sprinkle with a little parsley and Romano cheese.  Top pasta with extra sauce from your skillet and gently place the chicken on top.

Feel free to adjust Romano and parsley more or less to your taste.

Delicioso!!

Source:  Original recipe

Chocolate Covered Peanuts / Crockpot Candy

If you're like my family, we love our chocolate covered peanuts.  Especially around the holidays.  You will love this recipe because everything gets thrown into a crockpot with very little hands on time!  This frees you up for some of your more time consuming cooking and baking.  

The first time I made this recipe I dropped the candy onto wax paper using a larger spoon.  I found that we enjoy these chocolate covered peanuts a little more munchable, so I do recommend using a teaspoon measuring spoon to achieve just the right size!  Note this recipe makes A LOT, you can easily half the recipe and still yield a good amount!

Crockpot Candy

2 pounds white almond bark
4 ounces German sweet chocolate bar
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts

Directions

Add all ingredients to slow cooker. Let cook on low for 1 hour without stirring. After an hour, stir to combine everything. Allow to cook for 1 more hour, stirring every 15 minutes.


Drop spoonfuls of the candy onto wax paper and allow to cool completely.


Source: Fake Ginger

Southern Buttermilk Pie

I'm not sure how I've lived in the South all my life and haven't tried this pie sooner!  When I first heard the term "Buttermilk Pie" I thought this pie would be tangy and sour.  But to the contrary it's very buttery sweet!  I would put it in the same realm of a pecan pie in terms of sweetness and yummy!   Like the pecan pie, make sure to bake this pie long enough that it's not jiggly in the center.  That's my biggest problem with these types of pies, but if that obstacle is conquered, it's on!   This is a very easy pie to put together and is sure to be a crowd pleaser.

I recently saw a Buttermilk Pie featured on FoodNetwork that included lemon juice and lime zest.  I will definitely be including a squeeze of lemon the next time around on this pie to give it a little lemony sweet taste!  Can't wait! 

Buttermilk Pie

1 9-inch pie crust, unbaked
3/4 cup plus 1/8 cup of sugar (the original recipe made 2 pies and this is the calculation for 1 pie)
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla
3 eggs, beaten
1/2 cup (1 stick) butter, melted
1/2 cup buttermilk
Squeeze of lemon juice - optional


Directions


Preheat oven to 350 degrees.  


In a large bowl, mix sugar, flour and salt. Add eggs, butter,buttermilk, and vanilla. Pour into unbaked pie crusts and bake for 1 hour (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. They shouldn’t jiggle very much at all when they’re done). If the tops are getting too brown, cover loosely with foil for the remainder of baking time. Let cool for at least 1 hour before slicing.


Source:  Sing for Your Supper (I love this blog)

Buttermilk Ranch Dressing

This salad dressing alone might bring me back to salads.  It is so delicious and the perfect accompaniment to any veggie snack, salad, or..pizza. :)  Not that I tried or anything..hehe.    I found myself looking for things to put it on, it's that good.   I can't wait for warmer weather so I can serve this up on a healthy salad next to nice grilled burgers.  Yum!  And I know what you're thinking...bacon ranch burgers.  :)  

Ranch Dressing

3/4 cup mayonnaise
3/4 cup sour cream
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 to 3/4 cup buttermilk
1 small bunch of chives
Small handful of italian parsley
1 clove garlic
1/2 tsp salt
1/4 tsp white pepper

Place all ingredients with 1/4 cup of buttermilk in a food processor and blend until smooth and incorporated. Check consistency and blend in additional buttermilk if desired. In lieu of a food processor you may also use a blender or finely chop all ingredients by hand.

Store in an air-tight jar in the fridge.

Source: Confections of a Foodie Bride, originally from The Gourmet Cookbook, 2004

Mini Breakfast Quiches

My family loves to start the day with some protein for breakfast, usually in the form of eggs.  Eggs are filling, my 2-year loves them, are on the healthy side, and don't induce the sugar collapse around 10 am.  :)   

I am so excited to share this recipe because it's a great make-ahead option for busy week day mornings.  It's also a great way to add variety to eggs.  Plus, a sneaky way to add some healthy veggies. I was surprised at how filling just one of these mini eggs cups are, and I have to say very delicious!

Mini Breakfast Quiches / Ham & Egg Cups

8 eggs *

3/4 cup grated sharp cheddar cheese

1/4 cup grated Parmesan or Romano cheese

1/4 cup cottage cheese

Handful of fresh Baby Spinach, chopped (or 5 oz frozen spinach, defrosted, water squeezed out and roughly chopped)

1/3 cup roasted red peppers, diced (jarred, or make your own)

1/4 to 1/3 cup diced ham, canadian bacon, or crumbled bacon

1 sliced green onion

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

foil muffin tin liners OR 12 slices ham

*or substitute 4 eggs for 1 cup of egg substitute

Directions:

Preheat oven to 350 degrees.

In a bowl, combine all ingredients (except ham slices) and stir well.

If using ham slices, spray muffin tin with non-stick cooking spray and place one piece of ham in each well to form a bowl.  

If using foil muffin liners, spray the insides of the liners with non-stick spray. 

Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed.  You want them to fill right up to the top.

Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.

Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you're reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.

Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit. 

Recipe Source:  adapted from Our Best Bites

Beef with Snow Peas

Trust me when I say that it's so easy to make asian-inspired dishes at home.  For years I thought there must be secret ingredients to asian food that I probably wouldn't be able to acquire.  Not so!  You probably already have everything in your pantry!  That means there is no need to go for take-out, and as a bonus, you always know what's in it.  Unless you enjoy that MSG buzz, but that's all you. :)  

This recipe is so good.  My husband keeps talking about it days later.  I believe I'm going to have to add this to the menu again for next week!

Beef with Snow Peas

1-½ pound Top Sirloin or Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain

½ cups Soy Sauce

3 Tablespoons Sherry Or Cooking Sherry

2 Tablespoons Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

8 ounces, Fresh Snow Peas, Ends Trimmed

5 whole Green Onions, Cut Into Quarter-inch Pieces On The Diagonal

3 Tablespoons Peanut Or Olive Oil

Crushed Red Pepper, For Sprinkling

Jasmine Rice, Cooked According To Package

Directions:

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss. Set aside.
Heat oil in a heavy skillet over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Source:  adapted from The Pioneer Woman

Nutella Chocolate Chip Cookies

Nutella and I, we go way back.  I was first introduced to Nutella when I spent a summer in Italy studying abroad.  Needing some non-perishable food for snacks and lunches, my classmates and I set out on a journey for a stash of peanut butter.  What better quick sustenance than good ole peanut butter?  Interestingly enough, we couldn't find any, to save our lives!  In every store, in every city, we looked for peanut butter.  The only thing we could find, that was even somewhat similar, was this stuff called Nutella - Chocolate Hazelnut spread.  It looked to be a spread for toast and sandwiches, but made with chocolate. I was confused?  Sure, I could see this being used in a dessert, but as a main part of a meal?  Interesting.  Hoping that the nut/protein content was somewhat significant we gave it a try.  Worst case scenario, we had some chocolate hazelnut goodness to eat with pretzels! (which is AWESOME by the way).  Surely enough, it was delicious - especially on banana Nutella sandwiches!

Lately, I've been making many different chocolate chip cookie recipes.  I've found some great ones, but was now craving something "different".   Having just completed a spring clean of my pantry the Nutella came to mind!  Yum - chocolate chip Nutella cookies!   And after a quick a consultation with google, I dove into this recipe!   It's delicious!!  You will especially enjoy the Nutella ribbon in the middle.  :)

Nutella Chocolate Chip Cookies

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

Directions:

Preheat the oven to 375 degrees and prep baking sheets with parchment.

In a large bowl whisk together the flour, baking soda and salt.

In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

Gradually add the flour until the mixture is combined.

Then mix in the chocolate chips and the Nutella.

Drop heaping Tablespoons, or use a cookie scoop, of dough onto the prepped baking sheets and bake for about 12 minutes. Take caution not to overbake. Take them out when they are golden brown and allow to cool a few minutes on the cookie sheet before transferring to a wire rack to completely cool.

Source: adapted from justJENNrecipes

Banh Mi Vietnamese Style Sandwich

I was first introduced to this amazing sandwich while watching Food Network's The Great Food Truck Race. One of the top contestants, Nom Nom Truck, came up winning almost every challenge by selling Banh Mi sandwiches from their funky cool food truck. People from all cities went crazy for these sandwiches! I knew this was something I needed to try. While I'm still on the search to try an authentic Banh Mi sandwich, the best I can do right now is attempt to make one myself. I'm not sure if this recipe is authentic, but I will say that it is delicious!

The only change I would make to the recipe is to reduce the amount of sesame oil in the sandwich sauce. I found it to be a little overpowering (as sesame oil can be). I have reflected my reduction in sesame oil below. Enjoy!

Banh Mi

Choice of Protein:
Portabella mushroom caps, sautéed
Grilled Chicken
Or
Shredded Pulled Pork

Marinated Veggies
1 carrot, sliced into sticks
1 daikon (white) radish, sliced into sticks
Small pot of boiling water for blanching veggies
Small bowl of ice water for cooling veggies
1 cup rice vinegar
1/2 cup fresh lime juice
1/2 cup cold water

Sandwich Sauce
1/2 cup chilled lime juice
2 teaspoons soy sauce
1 teaspoon fish sauce
1/4 teaspoon toasted sesame oil
2 tablespoons canola oil
2 teaspoons minced garlic
1/3 cup white sugar
1/3 cup cold water

Garnishes
Mayo to taste
1 jalapeno pepper, thinly sliced
8 sprigs fresh cilantro with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil


Bread
2 (7 inch) French bread baguettes, split lengthwise

Directions:

1. Have your mushrooms, chicken, or pork cooked thoroughly and set aside. Plunge the carrot and radish sticks into the boiling water and after 30 seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.

2. In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, garlic, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.


3. To assemble sandwiches, spread mayo on each half of the French loaves, then sprinkle a little of the sandwich sauce on each side. Place your protein onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.

Source:   adapted from Allrecipes