Portuguese Muffins (Bolos Levedos)

You're probably saying these don't look anything like a traditional muffin and you'd be right. They're more like an English muffin, but larger and sweeter, and there are no holes and no cornmeal on the bottom.  They're absolutely delicious though, and I just love using them for sandwiches (which is what I had the pleasure of doing all week), but they're also good grilled or toasted and then spread with butter, jam, peanut butter, whatever might strike your fancy.  They're from the island of Sao Miguel in the Azores, and Joe remembers eating these all the time from a local Toronto Portuguese bakery while growing up.

I find these muffins quite addictive and have a tendency to snack on them warm from the oven.  We're big fans of their slight sweetness, which makes them different from your ordinary sandwich buns, and they do taste a bit like Portuguese sweet bread (massa sovada), just a different texture.  They really are a fantastic base for sandwiches.  Don't let the sweetness put you off using these for sandwiches, I find they go with just about any filling and the flavour is phenomenal.  Of course they're not just for sandwiches.  Try them as I mentioned above, toasted and spread with whatever you might desire.

However you choose to eat these wonderful muffins, enjoy!

Portuguese Muffins (Bolos Levedos)
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1 cup milk
4 tablespoons soft butter
3 1/2 cups all-purpose flour
1/4 cup potato flour (optional)* (I used potato flour)
1/4 cup soy flour (optional)* (I didn't have so didn't use)
1/4 cup sugar
2 1/2 teaspoons instant yeast
1 1/2 teaspoon salt
2 eggs
2 teaspoons vanilla
1/8 teaspoon lemon oil OR 1 tablespoon grated lemon peel OR 1 teaspoon Sweet Dough Flavor (I used Sweet Dough Flavor)

*If you choose not to use the potato flour and/or soy flour, reduce the milk by 1 tablespoon.  Although the soy flour and potato flour are both optional, they both contribute to the muffin’s soft, tender texture.  I recommend using if you have.

MANUAL METHOD

Scald the milk (heat it just till small bubbles form), then pour it over the butter. Set the mixture aside to cool to lukewarm.

In a large bowl, or in the bowl of an electric mixer, combine all of the dry ingredients, whisking thoroughly. (This prevents the potato flour from lumping). Add the remaining ingredients, mixing to form a workable dough. Knead the dough till it's smooth; this should be a soft (though not sticky) dough. Place it in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 90 minutes; it'll become quite puffy.

BREAD MACHINE METHOD

Place all of the ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the final kneading cycle, examine the dough, and adjust its texture as necessary with additional flour or water. The dough should have formed a smooth, cohesive ball. Allow the machine to finish its cycle.

NOTE:  I used my bread machine for kneading and first rise.

SHAPING AND BAKING

Transfer the dough to a lightly oiled work surface, and divide it into 10 pieces, each about 3 1/4 ounces in weight. Form the dough into tight balls, and let them rest, covered, for about 30 minutes. Flatten the balls into circles 4 to 5 inches in diameter and about 1/2-inch thick.

Place the muffins on a lightly greased or parchment-lined baking sheet, leaving about 1 1/2 inches between them. Now, you’re going to place a second baking sheet atop the muffins, in order to keep their texture fairly dense as they rise. Place a piece of parchment paper atop the muffins, or lightly grease the bottom of the second baking sheet. Place it atop the muffins, and let them rise for 45 minutes, or until they’re about 3/4-inch thick.

Bake the muffins in a preheated 400°F oven for 18 to 22 minutes, leaving the second baking sheet in place; this will help keep the muffins flat. Remove the top baking sheet, and test to make sure the muffins are done; they’ll be golden brown on the top and bottom, with paler sides. Remove them from the oven, and cool on wire racks.

Makes 10 large muffins.

Source:  King Arthur Flour

Mocha Madness Ice Cream

I just love my Cuisinart ice cream maker.  It makes the most wonderful ice cream, and I think anyone who has ever had homemade ice cream before would agree, there's nothing quite like it.

It's been hot here in Toronto the past week - unseasonably hot, which makes it perfect ice cream weather.  I do occasionally make ice cream in the fall and winter, but I save most of my ice cream-making for the hot weather as that's when it seems to taste the best.  With our temperatures rising, I decided it was time to dig out the old Cuisinart. 

This ice cream is a chocolate-coffee ice cream studded with broken up Oreos.  Heaven!  While I don't mind chocolate, I'm not one of those people who goes crazy for it.  I like it, but I don't love it.  Chocolate ice cream is actually one of my least favourite flavours, however, I do love mocha, a cross between chocolate and coffee, so when I saw this recipe I was eager to try it.  It calls for espresso powder which I didn't have.  However, even though I loathe instant coffee, I keep a small jar in my pantry for use in recipes, so I substituted the instant coffee for the espresso powder.  It worked beautifully.  I'm sure the espresso powder has a better flavour but don't hesitate to use instant coffee if that's all you have.  It's a more than acceptable substitute.

This ice cream is perfect in every way.  Not too much chocolate.  Not too strong a coffee flavour.  Just right.  And the Oreos add wonderful flavour and crunch, but you can of course leave them out if Oreos aren't your thing.   

Needless to say, this recipe was a hit with everyone who tried it, even the folks who are not normally coffee lovers.

Even though the calendar tells us it's still spring, summer has arrived, so it's time to pull out your ice cream makers and try this delicious ice cream. 

Enjoy!

Mocha Madness Ice Cream
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1 cup cold whole milk

3/4 cup sugar

2 tablespoons espresso powder (I used instant coffee)

2 tablespoons cocoa powder, Dutch-process preferred

2 cups (1 pint) cold heavy cream or whipping cream

1 teaspoon vanilla extract

8 Oreo cookies, broken into small pieces

Whisk or mix together the milk, sugar, espresso powder, and cocoa till the sugar and cocoa powder have dissolved.  Stir in the heavy cream and vanilla.

Freeze in ice cream maker according to manufacturer's directions.

Stir cookie bits into soft ice cream, and serve immediately (I threw the cookie bits in during the last 2 or 3 minutes of the ice cream-making process instead of stirring them in by hand).

For firmer ice cream, place in a covered container and place in the freezer for 2 to 3 hours until ice cream is as hard as you like it. 

Makes 6 to 8 servings

Source:  King Arthur Flour

Hungarian-Style Chili with Polenta

I know what you might be thinking.  Why am I posting a chili recipe when it's almost summer.  Because it's so darn delicious I can't wait until next fall or winter to share it with you and really, to me, it's nothing like a traditional chili.  It's a wonderful combination of ground beef, peppers, and spices served over creamy polenta.  And hot weather or not, I still cook over the stove.  And bake.  Just maybe not as much as in the dead of winter. 

I first made this a couple of weeks ago and unfortunately never bothered to take any photos.  It was quite late when we ended up eating, and I was tired and just wanted to eat.  We loved this dish so much though that I was happy to make it again the other night so I could take some pics and post it to my blog.

This was my first time making creamy polenta and I was in for a wonderful surprise.  This stuff is so good!!!  It's so light and fluffy and well.......creamy!  We just loved it and thought it was a perfect accompaniment to the chili.  I had always thought polenta was just made from cornmeal, the kind I keep in my cupboard, but the recipe calls for "quick-cooking polenta."  I had no idea if my local grocery store even sold quick-cooking polenta, but I headed off to look for it and ended up buying Bob's Red Mill Corn Grits, Also Known As Polenta.  There, I learned something new again, I had no idea polenta and grits were one and the same, living in the north and knowing next to nothing about grits (or polenta for that matter). 

Joe and I were both crazy for this dish.  Well, we must have been to eat it twice in two weeks.  It really is so yummy, especially served with a little sour cream and some chopped dill, chives and parsley.  It's very filling too so a little goes a long way. 

Note that the polenta will start to thicken as it sits in the pan.  You'll want to have your beef mixture ready so when the polenta is done, you can serve it right up and it will still be nice and creamy.

This dish has loads of flavour, comes together quickly, and I highly recommend it!

Enjoy!

Hungarian-Style Chili with Polenta
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2 tablespoons extra virgin olive oil

2 pounds coarse ground sirloin

1 red chili pepper, seeded and finely chopped
1 red bell pepper, chopped
1 large onion, chopped
4 cloves garlic, finely chopped
Salt and pepper
1 1/2 tablespoons chili powder
1 1/2 tablespoons smoked sweet paprika
1 teaspoon dried marjoram or oregano
1/4 cup tomato paste
1 quart beef stock

Polenta

1 1/2 cups water or chicken stock
1 1/2 cups milk
1 cup quick-cooking polenta
2 tablespoons butter
1 cup shredded Gouda or smoked Gouda cheese

1 cup low fat sour cream, for garnish

Finely chopped fresh dill, parsley and chives for garnish

Heat a large pot over medium-high to high heat. Add the beef and brown, 7-8 minutes. Add the hot pepper, bell pepper, onion and garlic and season with salt and pepper. Cook to soften the vegetables, 7-8 minutes more. Stir in the chili powder, sweet paprika and oregano. Add the tomato paste to the pot and stir to combine, 1 minute. Add the stock to pot and bring the chili to a boil. Reduce the heat to simmer and cook for 15 minutes more.

In a separate pot, bring the water or chicken stock and milk to a boil; whisk in the polenta and cook for 2-3 minutes, until thickened. Stir in the butter and cheese and season with salt and pepper.

To serve, fill shallow bowls with polenta, making a well in the center. Fill the well with ladles of chili and top with sour cream and herbs.

Serves 4.

Source:  Rachael Ray's Look and Cook

Chocolate Charms

There was a time when I wasn't a fan of Martha Stewart's recipes.  Years and years ago I bought one of her cookbooks (or received it as a gift, I don't remember anymore) and I'm not sure if I've ever even used it.  If I did, it didn't leave any kind of impression on me as that book has just sat on my shelf for about 17 years now, collecting dust.  There are no photos in it and while I can handle that now, back then, forget it.  That's what makes me think I probably received it as a gift as there was a time when I wouldn't have bought a cookbook with no photos.  Sad, but true, and yes, I've evolved and now have a few favourite cookbooks that are photo-free, although I have to admit to still preferring cookbooks with photos.

I occasionally would buy one of her magazines and would try a recipe or two, and for whatever reason they just never came out.  I'm the first to admit it was most likely my fault, but as a result I steered clear of Martha's recipes.

Then when I started this blog a few years ago, I started making the odd Martha Stewart recipe and lo and behold, they not only turned out, they were delicious.  I bought her Cupcakes cookbook.  Then Cookies.  And a few weeks ago I bought Martha's American Food.  I now have four of her cookbooks, and I think I really need to go back to that first one and give it a look-through as I have no doubt there are probably some fabulous recipes just waiting to be made.

This particular recipe comes from her Cookies cookbook.  These cookies are basically a smooth chocolate shortbread with a dusting of unsweetened cocoa powder.  Very easy to make and even easier to eat.  Note that they're not very sweet (which is why I liked them) and I know from reviews online not everyone is fond of the dusting of cocoa powder.  Personally, we all loved it, but as it's unsweetened, I can understand not everyone feeling the same.  Leave it off if you want but I do think it adds a special touch to these cookies.

These were quickly gobbled up.  It is impossible to eat just one!

Enjoy!

Chocolate Charms
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2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, plus more for dusting
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract (optional)

Sift together flour, cocoa, and salt into a bowl.

Place butter in the bowl of an electric mixture fitted with the paddle attachment.  Beat on medium speed until fluffy, about 5 minutes.  Add sugar, and beat about 2 minutes more, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula.  Add vanilla, if using.  Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.  Form dough into a flattened disk; wrap in plastic.  Chill until firm, at least 1 hour.

Preheat oven to 325F.  Line two baking sheets with parchment paper.

Using a spoon, form dough into 1-inch balls (I just broke off pieces of dough with my hands); place on prepared baking sheet.  Bake until firm, 20 to 25 minutes, rotating halfway through.  Cool completely on wire rack.  Dust with cocoa powder just before serving.  Cookies can be stored in an airtight container at room temperature up to 1 week.

Makes about 3 dozen cookies.

Source:  Martha Stewart's Cookies

Almost-Famous Barbecue Chicken Pizza (California Pizza Chicken)

Well, I'm pleased to finally be able to say that I have actually tried the real version of this copycat recipe.  I've made a fair number of copycat recipes and in most cases, I've never tasted the original so I have no idea how they compare.  This pizza, however, I've enjoyed many times.  It's a copy of California Pizza Kitchen's barbecue chicken pizza and it tastes spot on.  I remember Joe and I first trying the original in the late 1980's, when there was a California Pizza Kitchen at the Golden Nugget in Las Vegas.  It was the first time ever trying chicken on pizza, and we were absolutely crazy about it.  Since then, we've made many visits to CPK on various trips to the States and this remains one of our favourite pizzas.

It's from the April 2012 issue of Food Network Magazine, one of my favourite cooking magazines, and one of the few I actually buy each month. 

Although this pizza requires a bit of prep work (which can be done ahead of time), it doesn't require a lot of ingredients.  Definitely use your favourite barbecue sauce here, whether that's store-bought or homemade.  Also, I don't suggest leaving off the cilantro, unless you really hate it of course.  I never used to be a fan of cilantro and over the past few years I've come to love it.  The cilantro really adds something to this pizza and I even added extra.  The Gouda cheese is a wonderful addition too.  I happened to have a block of Gouda in the fridge, although it wasn't smoked.  Next time I want to try it with the smoked, as suggested, but it was great with just the regular, along with the mozzarella.  I think Monterey Jack would work well here too.

This was a big hit with all of us and has been added to our pizza rotation.  We have homemade pizza at least once or twice a month and I've already been asked to make this again soon!

If you're a fan of CPK's barbecue chicken pizza, I think you'll love this.

For more "Almost-Famous" copycat recipes, check out the links below.

Enjoy!

Almost-Famous Chi-Chi's Chimichanga
Almost-Famous Cinnabon Cinnamon Buns
Almost-Famous Macaroni Grill Rosemary Bread






Almost-Famous Barbecue Chicken Pizza (California Pizza Chicken)
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1 teaspoon extra-virgin olive oil, plus more for brushing
1/2 pound prepared pizza dough, room temperature (I used 1 pound of homemade dough - recipe below)
1/3 cup plus 2 tablespoons dark barbecue sauce
1 8-ounce skinless, boneless chicken breast
Kosher salt and freshly ground black pepper
2/3 cup grated smoked Gouda cheese (about 3 ounces)
2/3 cup grated part-skim mozzarella cheese (about 3 ounces)
1/2 small red onion, thinly sliced
Fresh cilantro, for topping

Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.

NOTE:  I used my bread machine to make the pizza dough and just let it rise in the machine for the first rise and then continued with the recipe.

Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.

Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.

While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.

Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, Gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

Makes one 10-inch pizza.

Source:  Food Network Magazine - April 2012


Bread Machine Pizza Crust

For one 12-14 inch pizza

3/4 cup water
2 cups all-purpose flour
1/2 tsp. salt
1 1/2 T olive oil
2 tsp. sugar
2 tsp. bread machine yeast

Place all ingredients in bread pan, select Dough setting, and press Start.

When dough has risen long enough (1 1/2 hours on my machine), the machine will beep. Turn off bread machine, remove bread pan and turn out dough onto a floured surface. Form dough into a mound and allow it to rest for 10 minutes. Continue on with recipe above.

Source:  Bread Machine Magic

Panera's Chicken Salad

This may surprise some of you, but I've never been to Panera Bread.  I know it's hugely popular in the States, but in all my visits south of the border, I still haven't made it to one.  Panera opened in Canada a few months ago and there's one in downtown Toronto which I have yet to visit.  My daughter goes all the time, however, as it's literally steps from her work, and she raves about how good it is.  Maybe one day I'll get there, but to tell you the truth, I pretty much never buy my lunch.  I much prefer to bring it from home as it always tastes better than anything I could buy, especially when served on homemade bread or buns.  And let's face it, when you make it yourself, you know exactly what's in it!  However, the popularity of Panera really had me wanting to try one of their recipes.  Chicken salad is one of my favourite sandwich fillings, and even though I already have a recipe I absolutely love, I was willing to try another.

Apparently this is Panera's older version of chicken salad as they have a newer one which contains grapes and almonds.  That would have been too similar to the recipe I already have, which contains grapes and walnuts, so I was quite happy to try this one.  I wanted a totally different recipe which is what I got.

I have to admit that I wasn't overly impressed with the first bite.  It certainly wasn't bad, but it didn't wow me either.  I will say though, it definitely grew on me.  Big time.  I've actually made this chicken salad a few times now, but that first time I made it I thought it was "okay."  But then with each sandwich I made, I liked it more and more.  Then by the time it was gone, I liked it enough to want to make it again.  Now I love it.  It's very simple - chicken, mayonnaise, dill pickle relish, celery, tarragon, salt. and pepper.  I suggest using far more tarragon than the recipe calls for.  I probably used at least 1/4 cup.  Fresh tarragon and chicken are a match made in heaven!  I also used less mayo, more celery and a tad more relish.  Play around to suit your own tastes.  The tarragon, though, is a must, do not leave it out!

I can honestly say I like this chicken salad just as much as my other favourite.  They're two completely different salads so it just depends on what I'm in the mood for.  I'm looking forward to trying some more of their recipes and maybe one day I'll actually make it to their cafe!

On a side note, I just want to wish all my Canadian followers a wonderful and safe Victoria Day long weekend.  I'm headed to Massachusetts to visit my family for the weekend and will be back next week.

Be safe and enjoy!

Panera's Chicken Salad
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1 rotisserie chicken, about 2 1/4 pounds

3/4 cup mayonnaise

3/4 cup finely chopped celery

2 tablespoons dill pickle relish

1 tablespoon chopped fresh tarragon*

1/2 teaspoon salt

1/4 teaspoon ground black pepper

*I definitely recommend using more fresh tarragon than the recipe calls for. 

Using your fingers, remove and discard the skin, bones, and excess fat from the chicken, placing the chicken meat in a large bowl. Tear or chop meat (you should have about 3 1/2 cups).

Add mayonnaise, celery, relish, tarragon, salt, and pepper to the bowl. Stir until thoroughly combined.  Serve on bread or buns of your choice.

Serves 4 - 6

Source:  Panera Bread

Honey Wheat Sandwich Buns

I recently decided that these wonderful sandwich buns deserve their own post.  I first made them back in September 2010 when I made BBQ Pulled Chicken Sandwiches, and I posted about the buns the same time as the sandwich.  I've done that a few times and now I wish I hadn't.  If a recipe is good enough for me to blog about, I should do a separate post for it.  So I went back to that post and took out the bun recipe and am now posting about them here.  I fully expect the blogging police to come knocking at my door.  I'm sure messing around like that with posts is a no-no, but I made them again on the weekend and just thought they deserved more recognition than they originally received.  Sometimes I just feel like being a blogging rebel! 

Anyway, these delicious buns are one of my favourites.  They have the most fabulous flavour and texture, and are slightly sweet from the honey.  They're dense, but not heavy.  They complement any sandwich filling you might use.  The recipe comes from King Arthur Flour and it's actually a dinner roll recipe, but I made sandwich buns instead.

Please note that the buns do require a longer rising time, ninety minutes to two hours for the first rise and 1 1/2 to 2 hours for the second rise, so plan accordingly.  As always, I used my bread machine for the kneading and first rise and of course used my KAF hamburger bun pan to bake them (well, 6 of them - 2 had to be shaped by hand.  You'll notice I'm not showing you pics of those).

Enjoy these healthy, homemade wheat buns!

Honey Wheat Sandwich Buns

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2 1/4 teaspoons instant yeast
1 cup lukewarm water
1/4 cup orange juice*
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
3 T honey
1 cup all-purpose flour
2 cups whole-wheat flour
1 1/4 teaspoon salt
2/3 cup instant mashed potato flakes or 1/4 cup potato flour**
1/4 cup nonfat dry milk

*According to KAF, you don't need to heat the orange juice to lukewarm; you can use it straight out of the fridge. The orange juice won't add its own flavour to the rolls, but will mellow any potential bitterness in the whole wheat.

**I always keep a small box of potato flour in my pantry as I have a number of bread recipes that use it.  It comes in a very small box and doesn't take up much space, it's not like you have to buy 5 lbs. of it.  I recommend keeping some handy if you bake a lot of bread. 

Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. 

Place the dough in a lightly greased bowl (I used my bread machine to knead and left the dough in it for the first rise). Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

While the dough is rising, lightly grease one or two baking sheets (depending on size - I used my KAF hamburger bun pan).

Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 8 pieces.

Shape each piece into a smooth ball and place on baking sheet(s).

Cover the pans with lightly greased plastic wrap, and allow the buns to rise for 1 1/2 to 2 hours. While the buns are rising, preheat the oven to 350°F.

If desired, before baking the buns, they can be brushed with 1 egg white mixed with 1 tablespoon of water and sprinkled with quick oats before baking.  Alternately, they can be brushed with melted butter as soon as they come out of the oven.

Bake the buns for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.  Keep a close eye on them though as they do tend to brown quickly near the end of the baking time.  Mine baked for a total of about 23 minutes.

Remove them from the oven, and after 2 or 3 minutes, carefully transfer them to a rack.

Makes 8 sandwich buns.

Source:  Adapted from King Arthur Flour

Poblano Cream Pasta with Shrimp

I couldn't wait to share this recipe.  I was originally going to post it at the end of the week, but there's no way I can wait that long, so here it is.

It comes from the March 2012 issue of Every Day With Rachael Ray and I've had it sitting around in my recipe folder.........well, since March.  Actually, probably since the end of February.  At one point I was even thinking, "I should just pitch this, I'll probably never make it."  Thank goodness I didn't!

This is right up there as one of my favourite pasta dishes ever.  Linguine is covered in a wonderful, flavourful cream sauce (which contains no heavy cream) made up of butter, a poblano chile pepper, an onion, garlic, flour, chicken stock, and creme fraiche or Mexican crema.  Only certain stores in Toronto carry creme fraiche (I've never seen Mexican crema) and the two I went to didn't have it, so I used low-fat sour cream which I happened to already have in my fridge.  It was an excellent substitution and one I would make again, if need be, although next time I probably will make more of an effort to find the creme fraiche, just to see the difference in taste.  I'm sure my version wasn't quite as creamy as if I had been able to use creme fraiche, but it was nonetheless fantastic. 

Right before serving, saute shrimp in a little butter, and then mix the shrimp, sauce, and linguine all together, sprinkle a little fresh thyme on top (which I forgot to buy - whoops), and a little grated parmigiano-reggiano which we thought was the perfect finishing touch.

All I can say is WOW!  This dish reminds me a bit of Rachael's Summer Corn Fettuccine, not because it tastes even remotely like it, but for the wow factor and the fact it's simply different. 

As you can see from the pics, I used tail-on shrimp as that's all they happened to have at my local store.  We simply used our hands to pick up those little suckers and eat them.  Okay, a bit messy, and probably not a great idea for company, but since it was just Joe and I, it didn't matter, and I have to admit it made eating this dish just a little bit more fun!

This is by far one of my absolute favourite meals so far this year, and I know you'll love it too.

Enjoy!

Poblano Cream Pasta with Shrimp
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Salt and pepper
1 pound linguine
6 tablespoons butter
1 small poblano chile pepper, seeded and finely chopped
1 small onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup creme fraiche or mexican crema
1 pound medium shrimp
finely chopped fresh thyme, for garnishing
grated parmigiano-reggiano, for passing around the table (optional)

Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. Drain.

While the pasta is working, in a medium saucepan, melt 4 tablespoons butter over medium heat. Add the poblano, onion and garlic and cook until softened, 7 to 8 minutes. Whisk in the flour for 1 minute. Whisk in the chicken stock and simmer, stirring, for 5 minutes.

In a small saucepan, heat the creme fraiche (or crema) over medium heat. Whisk the warm cream into the poblano sauce. Transfer to a food processor or blender and puree until very smooth; season with salt.

In a large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the shrimp and cook until firm and pink; season with salt and pepper. Add the pasta and poblano sauce to the shrimp; toss well. Sprinkle the thyme on top. Pass the cheese at the table, if desired.

Serves 4 - 6

Source:  March 2012 Every Day With Rachael Ray

Jamie Oliver's Glazed Chorizo Tapas

If you love chorizo (and I can't imagine anyone who doesn't), then this dish is a must-make.  It comes from my Jamie Oliver's Meals in Minutes cookbook under a section on tapas.  It couldn't be easier or more delicious.  Chorizo (in our case, Portuguese chourico) is cut into chunks and fried in a little olive oil until crispy and golden.  Then some smashed garlic cloves are added (add lots of garlic, you won't believe the flavour), along with red wine vinegar and honey.  All that goodness is then allowed to cook down until the chorizo and garlic become all sticky and sweet and unbelievably flavourful.

Even though Jamie recommends this as an appetizer, it's as delicious served with your morning eggs and toast, which is how we enjoyed it, as it is served in the afternoon with a glass of wine.  And trust me when I say you can't add too many garlic cloves.  Each time I make this I add a few more.  The taste is very similar to roasted garlic, but better. 

If you have some chorizo lying around, along with some garlic, honey, and red wine vinegar, what are you waiting for?

Enjoy!






Jamie Oliver's Glazed Chorizo Tapas
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8 ounces of good-quality cured whole chorizo
olive oil
2 cloves garlic (definitely recommend adding more, lots more), peeled*
1/4 cup red wine vinegar
1 tablespoon honey

*Jamie says to use unpeeled garlic, I peel mine.

Slice the chorizo into 1-inch rounds.  Put into a small frying pan with a splash of olive oil and toss occasionally until golden and crisp.

Lightly bash 2 peeled cloves of garlic with the the heel of your hand or the bottom of a saucepan and add to the pan.

Carefully drain away most of the fat (I had very little fat - not even enough to drain away), leaving about 1 tablespoon of it behind.  Add the red wine vinegar and honey and leave to reduce down to a really sticky glaze.  Keep an eye on it, giving the pan a shake every so often so it doesn't catch.

To serve, take the pan of sticky chorizo to the table and enjoy.

Source:  Jamie Oliver's Meals in Minutes

Chewy Peanut Butter Chocolate Chip Bars

I, like many of you I'm sure, find it hard to resist anything with chocolate and peanut butter.  I don't think that combination will ever get old for me.  I must really love it as I'm giving you a chocolate-peanut butter dessert two weeks in a row.  Last week I shared these delectable cookies with you, and now today these cookie bars.

Trust me when I say these bars are completely addicting.  They're sweet, but not too sweet, and they're deliciously moist, dense and chewy.

If you're anything like me, you'll also love the fact that the recipe only requires one bowl. I'm all over any recipe that keeps dirty dishes to a minimum, especially since we don't have a dishwasher (well, we do......me).

These bars are another way to enjoy the delightful peanut butter and chocolate combination.  If you're looking for an easy, delicious treat, make some today!  And if you're looking for even more treats made with peanut butter and chocolate, check out these past posts.

Peanut Butter Cups
Choco-Peanut Butter Cup Cookies
Creamy Peanut Butter Chocolate Bars
Peanut Butter Cup Surprise Cookies
Gluten-Free Peanut Butter Chocolate Chip Cookies
Puffed Rice Bars with Peanut Butter and Chocolate
Mile High Peanut Butter Brownie Pie

Enjoy!

Chewy Peanut Butter Chocolate Chip Bars
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1/2 cup peanut butter
1/3 cup butter, softened
2/3 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla
1 egg
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup semi-sweet chocolate chips
3/4 cup peanut butter chips


Preheat the oven to 350. Grease a 9x9 pan and set aside.

In a medium bowl, cream together the peanut butter and butter. Add the sugars and vanilla and beat until creamy. Beat in the egg and beat until light and fluffy. Add the flour, baking powder and salt and beat until just combined. Stir in the chips.

Spread the batter in the prepared pan and bake at 350 for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out with moist crumbs (do not overbake).

Allow to cool completely before cutting into squares.

Makes 16 - 20 squares, depending on size.

Source:  Adapted from Penzey's Spice Catalog by way of What Megan's Making