Stephanies Kitchen – 2008 March

Turkey Lettuce Wraps and Gourmet Chocolate Chip Cookies

March 18, 2008 By Steph 7 Comments

For a change, I decided to actually try out some of the yummy recipes from my fellow bloggers. After all, that is half the fun of being a foodie, is to discover something new that you haven’t ever tried, and try it. Well, it is for me anyway. I decided to try out a delicious recipe from one of my favorite food blogs, Picky Palate. Jenny is an amazing cook, and is always cooking up something good. She creates a lot of her recipes herself, and that is what inspires me to be more creative, and start coming up with some of my own creations. I made her Asian Turkey Lettuce Wraps, and man were they delicious! I will definitely be making these time and time again, because they were easy, light and sooo tasty. Simple ingredients, and full of flavor, these were a big hit in my house! Try them out for yourself!

Asian Turkey Lettuce Wraps

2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 12 oz bag of Broccoli Slaw
1 small can drained water chestnuts
½ Cup Yoshida‘s Teriyaki Sauce
1 teaspoon sesame oil

Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

Now for something sweet!

I love Emiline’s blog, Sugar Plum! It is full of sweet treats which I love (obviously) and everything always looks amazing. I decided to try her Gourmet Fat Chocolate Chip Cookies, they were to die for. I will make these again for sure, because they really did taste gourmet. In this recipe, she uses European Butter, and browns half of the butter and kneads the other half in the dough. They tastes just like something you’d buy a gourmet sweet shop. Thanks for the recipe Emiline!

Gourmet Fat Chocolate Chip Cookies

(recipe by Emiline)

8 oz. (1 cup) unsalted European Butter, divided use

2 1/2 cup flour

3/4 tsp baking soda

1/2 tsp finely ground sea salt

1 cup firm packed brown sugar

1/2 cup sugar

1 1/2 tsp vanilla extract

2 large eggs

8 oz coarsely chopped bittersweet chocolate (65%) with cocoa nibs

1 cup coarsely chopped pecans, toasted*

Directions:

Melt 4 oz. of butter in a small saucepan, over medium heat. Stirring frequently , cook the butter for 4 minutes, or until it starts to brown and fizz; remove pan from heat.

In a medium sized mixing bowl, sift together the flour, baking soda and salt. Work the remaining 4 oz. of butter into the flour mixture, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps.

In a large mixing bowl, using an electric mixer on medium speed, beat together, brown butter, brown sugar and granulated sugar, for 1 minute, or until well combined, and grainy. Beat in eggs and vanilla until well mixed. Reduce mixer to low, and slowly add flour mixture, until just combined. Stir in chocolate and pecans using a wooden spoon until just combined.

Cover dough; Chill in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees. Coat large cookie sheets with cooking spray.

Using 1/3 cup measuring cup, shape dough into large mounds and place on cookie sheet, 2 inches apart. Bake one sheet at a time for 14-15 minutes, or until lightly golden brown, and set. Cool 2 minutes on pan, and then transfer to wire racks to cool completely.

*to toast pecans, place in a dry skillet, over medium heat. Stirring frequently, cook for 4-5 minutes, or until golden brown and fragrant. Cool.

Filed Under: cookies, main dishes, other blog recipes

Homemade Rolls

March 17, 2008 By Steph 10 Comments

If you could only smell the wonderful aroma of these soft, buttery rolls. There is nothing like a homemade roll. This is my Mom’s recipe. She is an amazing cook, always has been. If only I could cook as half as good as she does, I would feel so fulfilled. Growing up, she always made these amazing, soft, warm, buttery rolls. Fresh hot out of the oven, they are so amazingly wonderful. They really are good as leftovers as well, but they are truly best fresh and hot out of the oven. I always make these for holiday meals, or just when I’m feeling like I need a comfort, because these definitely do the trick! To make the dough, it really doesn’t take a lot of time, but the whole process does take quite a lot of time because you let it rise 3 times. But trust me, it is worth the time it takes!

Mom’s Homemade Rolls

3 3/4 cup flour
1/4 cup warm water
1 pkg yeast
1 tablespoon sugar
1/4 cup sugar
3/4 teaspoon salt
1 cup milk
1/3 cup butter
1 egg

Dissolve yeast in the 1/4 cup warm water and the 1 tablespoon sugar. Let sit until it gets foamy on the top. In a small saucepan, warm the milk and butter just until the butter melts. Pour into mixing bowl, (I use my KitchenAid), and add the yeast mixture. Add egg and half of the flour, the salt and sugar and beat in the mixer until well blended. Add remaining flour. Add the kneading hook and knead on the highest setting for 5-7 minutes. (You can also do this by hand.) Place in a well greased bowl, cover with a towel. It rises best when in a warm place, I usually just heat my oven to 200 degrees and place on top of my stove. It does the trick perfectly. Let the dough rise until doubled in size, approximately 1-2 hours, depending on how warm the environment is. Punch down the dough with your fist, re-cover with the towel, and let rise again until doubled in size, another 1-2 hours. Take the dough out of the bowl, and place on a floured surface. Cut the dough in half, set the other half aside and roll the dough out in a circular shape with a rolling pin to about 1/2 inch thickness. Butter the top of the dough using softened butter. Using a rolling pin, or a sharp knife, cut the dough into 4ths, and then cut those 4ths into 3rds. They should now be triangular in shape. (Like a pizza or pie.) Roll from the biggest end to the littlest end, so it now looks like the same shape as a croissant. Repeat with the other half of the dough. Place on a cookie sheet and re-cover with a towel and raise again until doubled in size, another 1-2 hours. Bake in a pre-heated 350 degrees for 10-12 minutes, or until browned. Butter the tops of the rolls with melted butter. Enjoy!
Makes approximately 2 dozen rolls, depending on the size.

Filed Under: bread, rolls

Chocolate Marshmallow Cookies

March 15, 2008 By Steph 28 Comments

These cookies are scrumptious! I’m usually not a marshmallow kind of gal, unless they are melted in rice crispy treats or toasted around a campfire for s’mores, but I saw a picture of these and HAD to have them. I bought a new recipe book, Martha Stewarts Cookies, which I highly recommend to anybody. It has some delicious treats, and I want to make every single recipe in this book. Every single thing sounds tasty. I’ve been a baking fool lately! My husband comes home from work and just rolls his eyes. And I have to say…Yes I’ve been baking again. But I can’t help it, I’m addicted! Anyways, these were definitely worth the mess in my kitchen they made, and I will definitely make them again!

Chocolate Marshmallow Delights

For the cookies:

1 3/4 cup flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp course salt
1/2 cup unsalted butter, room temperature
1 cup sugar
1 large egg
1/2 cup whole milk
1 tsp vanilla extract
About 15 marshmallows, halved crosswise

For the frosting:
3 cups confectioners’ sugar (you may need to add a little more )
6 tbl unsalted butter, room temperature
1/4 cup plus 1 1/2 tsp unsweetened cocoa powder
1/4 cup milk
3/4 tsp vanilla extract

1. Preheat oven to 375 degrees. Make cookies: Sift together flour, cocoa, baking soda, and salt into a bowl. (I just use a whisk, it does the same thing.)
2. Put butter and sugar into the bowl and mix on medium high until fluffy and pale, about 2 minutes. Reduce speed to medium low; mix in egg, milk and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.
3. Using a 1 3/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes. Immediately press a marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.
4. Make frosting: Put powdered sugar in a medium bowl. Melt butter with the cocoa in a sauce pan over medium-low heat, stirring occasionally. Add butter mixture to the powdered sugar. Whisk in milk and vanilla.
5. Spread about 1 tbl of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Filed Under: cookies

Spike Chicken Filets and Cheesy Orzo

March 12, 2008 By Steph 4 Comments

Yes, I do make dinner on occasion, something other than Monkey Bread, cupcakes and cookies. I do like to cook, and ever since I found this spice (thank you Mom), I have actually enjoyed cooking chicken again. I was so bored for so long, same old marinade day in and day out. But wow, Spike…if you’ve never heard of it before, it pretty much just has every spice known to man mixed together just perfectly. It is an absolutely beautiful spice. Chicken will never be the same again. I can only find it at the specialty health stores, Good Earth, here in Utah, but I would imagine Whole Foods stores, or something similar would carry it as well. But once you find it, my advice to you is- Stock up. I go through Spike like you wouldn’t believe. It’s not only for chicken though, any meat really, salads, eggs, popcorn, potatoes, pizza. It goes with everything and the flavor is unbelievable. Okay, if I haven’t made you want to jump in your car and go buy a bottle, than I’m sorry, but I’m very passionate about Spike….enough said. So, tonight I made of course, Spike Chicken and Cheesy Orzo. I’ve never had orzo before, but have wanted to try it for sometime now. I found a really easy recipe from none other than Rachael Ray. It was actually very good! Very simple flavors, and very easy to cook. Dinner was ready in a flash, which in my house is very important. Here are the recipes…

Spike Chicken

Chicken cutlets

Spike seasoning

Olive oil

Very simple… place olive oil in hot pan, place chicken in pan, sprinkle with Spike, cook until center is cooked through. It doesn’t get any easier than that, does it?

Cheesy Orzo

2 tbl olive oil

1/2 small onion, chopped

2 garlic cloves, chopped

2 (14 oz.) cans of chicken or vegetable broth

2 cups orzo pasta

1/2 cup grated parmesan cheese

salt and pepper to taste

Preheat 8 inch pot with a tight fitting lid to moderate heat. Add oil, onion and garlic and saute for 2-3 minutes. Add chicken broth and bring to a boil. Stir in orzo and return to a boil. Cover pot and reduce heat to a simmer. Cook for 15 minutes, stirring occasionally, or until pasta is tender and liquid is absorbed. Remove lid and stir in cheese. Season with salt and pepper to taste. Your favorite herbs may be stirred in as well to strengthen the flavor to your liking. I added fresh parsley.

Filed Under: chicken, pasta

Blueberry Struesel Muffins With A Lemon Glaze

March 10, 2008 By Steph 5 Comments

I have been needing to use up some of my fresh blueberries and lemons that I bought a while ago, and I came across this recipe from an old church recipe book. It sounded so good, I couldn’t resist! It not only has blueberries, but cinnamon and fresh lemon zest. Top that with a yummy struesel topping and a fresh lemon glaze, and what you’ve got is one amazing muffin!

Hot fresh out of the oven, these muffins are irresistable! You have to try them for yourself! I used my jumbo muffin tins for these yummy treats, but you could also use just a regular muffin pan as well. As for me, the bigger the better!

Blueberry Lemon Muffins

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 tsp lemon zest
1 cup fresh or frozen blueberries
1 recipe Struesel Topping (see below)
1 recipe Lemon glaze (see below)

In a large bowl, combine flour, sugar, brown sugar, baking powder, salt,and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 6 jumbo muffin cups or 12 regular muffin cups. Sprinkle with Struesel topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Lemon glaze.

Struesel Topping

1/2 cup pecans, chopped
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1 tsp lemon zest
2 Tbl melted butter

In a bowl, combine above ingredients and sprinkle over muffins.

Lemon Glaze

1/2 cup powdered sugar
1 Tbl fresh lemon juice

In a bowl, mix powdered sugar and lemon juice together. Drizzle over muffins after baking.

Filed Under: muffins