Sunday, May 30, 2010

Chicken with Tarragon Cream Sauce

This is one of my go to dinner recipes when I need something fast and easy that the whole family will like. And it is relatively healthy for you. Add mashed potatoes and a veggie and dinner is on the table.

4 boneless, skinless chicken breasts
¼ tsp salt
¼ tsp freshly ground pepper
3 tsp extra-virgin olive oil
¼ c finely chopped shallots (or onions)
½ c chicken stock
½ c dry white wine
1 Tb Dijon mustard
1 Tb sour cream
1 Tb chopped fresh tarragon
Season chicken on both sides with salt and pepper. Heat 1 ½ tsp. oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
Reduce heat to medium. Add 1 ½ tsp. oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.

Tuesday, May 25, 2010

Chocolate Cobbler

This recipe is awesome. I got it off of the pioneer woman, she got it off of her member submitted recipe website, the tasty kitchen, the lady who originally posted it apparently got it from her grandma because her recipe title was "My Grandma's Chocolate Cobbler". Regardless... you have to try it. The directions sound a little weird but just go with it. This turns out to be a cake with it's own chocolate sauce. I thought about serving it with vanilla ice cream but after some deliberation I came to the conclusion that the only thing that can make chocolate better - is more chocolate. SO I served it with chocolate ice cream that has chocolate cookie crumbles in it. Here you go.

1 c flour
2 tsp baking powder
¼ tsp salt
7 Tb cocoa powder, divided
1 ¼ c sugar, divided
½ c milk
1/3 c melted butter
1 ½ tsp vanilla
½ c brown sugar
1 ½ c hot water

Preheat oven to 350
Stir together flour, baking powder, salt 3 Tb cocoa powder and ¾ c sugar. Stir in the milk, melted butter, and vanilla to the flour mixture and mix until smooth. Pour into an ungreased 8 inch baking dish.
In a separate bowl, mix together the remaining sugar, brown sugar, and cocoa. Sprinkle evenly over batter. Carefully pour the host tap water over all and do not stir.
Bake for 40 minutes or until center is set.
Let is stand for a few minutes. And serve warm with ice cream.

I doubled the recipe and made it in a 9 X 13 dish and it turned out great.

Friday, May 14, 2010

Dr. Pepper Cake

This is one of those things I HAD to try once I heard about it. Dr. Pepper.... in a cake... hmm... and actually it was REALLY good! The frosting just kind of soaked into the cake and it was very chocolaty. I'll be making this again for sure.

1 ½ c dr. pepper
½ c canola oil
1 stick butter
4 Tb cocoa powder
2 c sugar
2 c flour
1 tsp baking soda
2 eggs
½ c buttermilk

1 stick butter
4 Tb cocoa powder
8 Tb milk
4 C powdered sugar

Preheat oven to 350 and grease a 9 X 13 pan. Combine Dr. Pepper, oil, butter and cocoa powder in a saucepan over medium heat. When it comes to a simmer. Mix well and turn the stove off.
Mix the dry ingredients together; add to the dr. pepper mixture and mix well but don’t over beat. In a small separate bowl, lightly beat the eggs and buttermilk together, then add them to the saucepan and mix the batter well.
Pour into prepared pan and bake at 350 for 20 – 25 minutes or until a toothpick inserted in the middle comes out clean.
In a saucepan, combine butter, cocoa powder and milk over medium heat, stirring occasionally until melted and smooth. Add in the powdered sugar a little at a time, combining after each addition until smooth. Pour over warm cake.

Saturday, May 1, 2010

Why The Kurds Rock

Nashville has the largest concentrations of Kurds outside northern Iraq. No lie. Look it up. While I know next to nothing about them I DO know that their bread product rocks. Naan is what Kurds eat every day.

I happened upon, by pure chance (and the fact that I thought that an Indian spice shop would be open at 7 in the morning, but that is another story), one of the biggest naan bakeries in Nashville. It is behind a Kurdish food store (that just so happens to be next to the Indian spice shop and does open at 7 am). The shop also carries some AWESOME smoked sardines...a recent obsession of mine.




I couldn't help myself.

On the left is extra virgin olive oil, garlic, salt, black pepper, and sardines. Moments after the pic was taken it was doused in Romano cheese.

On the right is a classic with a twist: crushed tomatoes, sardines, garlic and mozz.

The left dominated the right.

I found a new favorite snack.