Herb Roasted Lamb Chops

I have always had ham on Easter, but this year I was ready for a change. I had company coming into town the day after Easter and I need something simpler for dinner that didn't produce a mountain of leftovers. Lamb was on sale, so I decided to give it a shot. It was the first time I have ever cooked lamb and it certainly won't be the last. Miss F gobbled it right up. She liked it so much that she was even happy to eat a green bean or two. I got to use my fresh herbs from the front stoop again, which just thrills me. They have already paid for themselves ten-fold.

Herb Roasted Lamb Chops

2 large garlic cloves, pressed
1 teaspoon fresh thyme leaves, lightly crushed
1 teaspoon fresh rosemary leaves, lightly crushed
½ teaspoon coarse kosher salt
2 teaspoons extra-virgin olive oil, divided
2 1¼ inch thick lamb loin chops

Mix first 4 ingredients and 1 teaspoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400 degrees. Heat remaining olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Adapted from Bon Appetit

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Cheesecake Truffles

The traditional wedding gift for the sixth anniversary is iron or candy. C isn't a huge candy fan, but he does like cheesecake. This recipe was inspired by Books n Cooks, but I ended up using the recipe for mini cheesecakes because I didn't want to make 60 truffles (or go through five packages of cream cheese.)  I definitely preferred using chocolate chips and shortening to chocolate melts, I just prefer the flavor more.

Cheesecake Truffles
makes 24

2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips
2 tablespoons vegetable shortening

Preheat oven to 350 degrees F. Grease miniature muffin tins with cooking spray.

In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin tin with this mixture, almost to the top.

Bake for 15 minutes. Cool in the refrigerator for 4 hours or overnight.

Line a cookie sheet with parchment paper. After the cheesecakes have cooled, roll each into a ball and place on the cookie sheet. Freeze the cheesecake balls for 1 to 2 hours.

Microwave the chocolate and shortening in a small bowl until melted and smooth, stopping to stir every 30 seconds. Dip the frozen balls into the prepared chocolate and return to the parchment lined cookie sheet. Refrigerate until ready to serve.

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Parmesan Crust Pizza

When I made Stromboli, I really liked the recipe for the pizza dough, the Parmesan added such a nice depth of flavor. The Weekly Menu Plan to the right over there is always a moving target. Often things come up during the week, usually resulting in C sharing a can of chili with Miss F (shudder) or me thinking of a more toddler friendly and fun meal for the two of us. This recipe was the result of a last minute dinner C had with friends, I figured Miss F and I would have fun making pizza.  I scratched the artichoke pasta dish I had planned to have and repurposed the ingredients into a pizza for me.  I made Miss F a plain cheese pizza, which she gobbled right up.  I know everyone usually has a pizza crust recipe that they love, but this one is worth a try.

Parmesan Pizza Dough

¼ cup lukewarm water
2 teaspoons yeast
2 cups flour
½ teaspoon salt
1 tablespoon granulated sugar
3 tablespoons Parmesan cheese
1 teaspoon garlic powder
½ cup lukewarm water
1 tablespoon olive oil

Mix yeast and ¼ cup lukewarm water in a small bowl. Let it sit for 5 to 10 minutes. The yeast will dissolve and become foamy.

Whisk together the flour, salt, sugar, Parmesan cheese and garlic powder into the bowl of stand mixer fitted with a paddle.

Mix the dissolved yeast mixture with ½ cup lukewarm water. Turn the mixer on. Pour the water and yeast into the bowl and mix until the dough makes a ball. If the dough is too sticky to make a ball, add a little more flour, 1 tablespoon at a time, until it forms a ball. Swap out the paddle for the dough hook and knead until smooth, about 5 to 10 minutes.

Pour one tablespoon of olive oil into a medium bowl and swirl it around until the bowl is coated. Place dough ball into the bowl and cover with plastic wrap. Place in a warm, draft-free place. The do ugh should rise until it is twice as big as when you put it in the bowl. This should take about 1 hour.

Remove the plastic wrap from the bowl. Using your fist, press all the air out of the dough and use for stromboli recipe. (NOTE: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hours before making pizza). Divide in half and roll out into two 10 to 12” pizza crusts

Top as desired, bake at 450 degrees on a pizza stone for 12 to 15 minutes, depending on the toppings.

Adapted from Cooking Live

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Homemade Hot Dog Buns

When I saw these on Confections of a Foodie Bride, I knew I had to try them. And since the Astros were opening baseball season with an away game, why not make hot dogs at home? Don't worry, we made it to the home opener the following week. I would never miss Opening Day.  These rolls were delicious, Miss F preferred the hot dog with out the bun (which is just so strange), but I really like them.  My only issue with them is the egg wash.  It drips down the side of the rolls and makes for a crunchy bottom, which is not so good.

Homemade Hot Dog Buns

1 tablespoon sugar
2 ¼ teaspoons yeast
¼ cup warm water
1 cup warm milk
1 tablespoon vegetable oil
1 teaspoon salt
3 – 4 cups flour
1 egg

In the bowl of your stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let sit for 10 minutes. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat with the dough hook until combined.

Add flour, 1 large spoonful at a time, until the dough pulls away from the sides of the bowl. Knead 5-7 minutes, until you have a smooth, elastic dough. Put the dough into an oiled bowl, turning to coat. Cover and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. Divide into 9 equal pieces. Shape each piece into a ball. Roll the balls into cylinders, 4 ½ -inches in length and flatten slightly. Place each bun on a lined baking sheet with the sides just barely touching. Cover with a light towel and let rise until almost doubled, about 45 minutes.

Preheat oven to 400 degrees. Just before baking, lightly brush the tops of the buns with the egg wash (1 egg beaten with 1 tablespoon water.) Bake for 20 minutes or until golden brown. Transfer the buns from the pan to a wire rack to cool completely.

Yields 9 buns

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Blackberry Chocolate Cupcakes

My favorite way to eat blackberries is over vanilla ice cream, giving it a really good stir to break up the berries and turn the ice cream the most beautiful shade of purple. The blackberries have a very similar effect on cream cheese frosting and they are made even more decadent with the addition of a chocolate cupcake. Blackberries are probably my most favorite of all berries, anyone know anywhere near Houston where they can be picked? Even though the berries I have been getting at the grocer have been sweet and delicious, I imagine fresh picked would be amazing.

Blackberry Cream Cheese Frosting
frosts one cake or 24 cupcakes

1 cup fresh blackberries
1 tablespoon sugar
¼ cup butter, softened
8 ounces of cream cheese, softened
4 ½ cups of confectioners sugar

In a mini-chop or blender, blend blackberries and the tablespoon of sugar. Strain the blackberry mixture over a fine mesh sieve to remove the seeds. Cream the butter and cream cheese, add the confectioners sugar 1 cup at a time, adding the blackberry puree halfway through.

Chocolate Cupcakes
makes two dozen

2 cups sugar
1 ¾ cups flour
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil

2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350 degrees. Line muffin cups (2 ½ inches in diameter) with paper liners.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).

Fill cups ¾ full with batter. Bake 25-28 minutes.

Adapted from Hershey’s Perfectly Chocolate Cake

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Mee Hoon Goreng

C and I had an amazing honeymoon in Malaysia. One of my most favorite dishes was Mee Hoon Goreng. I think I ate it for lunch almost every day. Of course, I was eating it at the Four Seasons Langkawi, so I am pretty sure it was not totally authentic, but it was delicious nonetheless. In the picture, I used vermicelli made from green beans. While good, the rice stick vermicelli (which I had in the cabinet, but didn't use) works much better and holds up better to the stir frying. This dish is very similar to Jap Chae, which I love. I came up with this on my own trying to remember the flavors that I loved so much six years ago. Anyone know a good Malay restaurant in Houston?

Mee Hoon Goreng

8 ounces rice stick vermicelli

2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons chili garlic paste (add more if you like more of a kick)
½ cup chicken broth

1 tablespoon vegetable oil
2 carrots, peeled and cut into matchsticks
½ cup sliced cabbage
½ cup bean sprouts
¼ cup green onions, chopped
1 boneless skinless chicken breast, sliced thin
¼ pound shrimp, peeled and de-veined
1 teaspoon minced ginger
1 teaspoon minced garlic

In a large bowl, pour hot water over the vermicelli, just enough to cover. Set aside. In a small bowl, combine the soy sauce, oyster sauce, chili garlic paste and chicken broth.

In a wok or large skillet, heat the oil over medium high heat. Add the carrots, cabbage, bean sprouts and onions. Stir fry for 2 to 3 minutes. Add the chicken and stir fry three minutes more. Add the shrimp and sauté for 1 to 2 minutes, just until pink. Add the garlic and ginger, sautéing for 30 seconds, just until fragrant. Pour the chicken broth mixture over chicken, shrimp and vegetables. Cook for 2 minutes. Add the drained vermicelli noodles and toss to combine. Serve hot.

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Recipe Swap: Orzo and Squash Gratin

For this swap, I got my recipe from the same person from the last swap, Spicy Artichoke and Sun-Dried Tomato Pasta. I really loved the pasta dish and this dish was equally as good. C was not thrilled about the zucchini and squash, but he ate it anyhow, so that is a very good sign. I am going to try it in the future with other vegetables, any ideas? I bet it would be fantastic with tomatoes, but C doesn't like those either.  My changes are in italics.

Squash Orzo Bake

¾ cup whole wheat orzo (I used regular orzo)
3 squash, sliced
3 zucchini, sliced
1 small onion, diced
1 teaspoon red pepper flakes (optional)
¼ cup veggie stock (I used chicken stock)
olive oil for sautéing
1 cup grated cheese (depending on my mood I use feta, cheddar or a parmesan/romano blend) (I used cheddar)
½ cup bread crumbs (I used a couple tablespoons)
salt and pepper to taste

Preheat oven to 350.

Start by cooking orzo until almost but not quite al dente, about 6 to 7 minutes.

Sauté diced onion in olive oil until translucent, add garlic, red pepper flakes, squash and zucchini, and continue to sauté until tender.

Mix together orzo, veggies, cheese (reserving ¼ cup) and stock until evenly combined, then pour into a casserole dish and top with bread crumbs and remaining cheese. Bake until bubbling and golden brown on top, about 30 minutes.

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Jambalaya "Marylaya"

This recipe came from my friend Courtney. It is a family recipe and it is fantastic! I have blogged another of her family recipes, Fat Bread. So of course, I served Fat Bread with the Jambalaya "Marylaya". I used Ragin Cajun Sausage from Central Market, which Miss F devoured. C wasn't as much of a fan as she was, he thought it was too smoky. This recipe is reminiscent of the Chicken and Shrimp Creole that I make, but it has more flavor.  I love that it says you can add Old Bay for more flavor, makes this Maryland girl proud.

Jambalaya (“Mary”laya)

½ pound sausage
2 stalks celery, cut into 1-inch pieces
1 bell peppers, cut into 1-inch pieces
½ medium onion, cut into 1-inch pieces
½ teaspoon minced garlic
¼ teaspoon thyme leaves
¼ teaspoon cayenne pepper
¼ teaspoon salt
1 14.5-ounce can diced tomatoes
½ 6-ounce can tomato paste
1 ½ cups chicken stock, preferably home made
½ cup white wine
1 pound shrimp, peeled and de-veined
1 pound boneless chicken pieces, preparation follows
Chopped parsley for garnish

In a large, heavy pot, over medium heat, sauté sausage until brown, breaking up the pieces as it cooks. Reduce heat to simmer and add celery, bell pepper and onions, in their chunks. They will break up as you stir them. Stir in tomato paste. Toss vegetables lightly to coat with sausage drippings and tomato paste, about three minutes. Add garlic, thyme, cayenne pepper and salt; stir. Do not overcook, keeping the vegetables crisp-tender. Pour the canned tomatoes into the pot, add chicken broth and white wine. Add the chicken and shrimp, correct seasonings and cook until the shrimp is pink and all is heated through. Serve over white rice. You may add a little Old Bay Seasoning for more flavor and heat, if you like.

For the chicken
1 pound boneless chicken pieces, cut into 1-2 inch pieces.
½ teaspoon Tony Chachere's Cajun Seasoning Mix
½ teaspoon dried thyme leaves
½ teaspoon garlic powder
¼ cup olive or vegetable oil

Place chicken pieces in medium bowl. Mix spices and sprinkle half over the chicken. Turn chicken and sprinkle with remaining spices, gently working the spices into the chicken, along with 2 tablespoons of the oil. Cover or place in a Zip-Lock bag and refrigerate one hour. Brush bottom of shallow baking sheet with the rest of the vegetable or olive oil. Arrange chicken in a single layer and bake at 450 degrees for 6-8 minutes or until chicken is cooked through. Do not overcook. Add to jambalaya with vegetables.

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Pao de Queijo (Brazilian Cheese Puffs)

I have been to Brazil twice, it is one of my most favorite vacation destinations. And the food...the food is incredible. I have never had these before, but within a 24 hour period my friend Marianne and my mom had talked to me about making them. Both had different recipes, Marianne's from the internet and my mom's from the couple that cleans her house, who happen to be from Brazil. I went with my mom's recipe. These were awesome. Miss F, C and I devoured 16 of them between the three of us over dinner. And I think Miss F ate the most. Or maybe I did. I served them with Ribeyes with Chimichurri and Maduros.  I found the tapioca flour in the natural foods section of my grocer.

Pão de Queijo (Brazilian Cheese Puffs)

1 egg
1/3 cup vegetable oil
2/3 cup milk
1 ½ cups tapioca flour
½ cup mozzarella cheese, grated
1 teaspoon of salt

Preheat oven to 400 degrees. Grease a 24 cup mini muffin tin with cooking spray. Put all of the ingredients into the blender and blend until smooth. Pour mixture into each muffin tin. Place muffin pan on the oven’s middle rack and bake for 18 to 20 minutes, until completely puffy and starting to brown. Remove from oven and serve warm.

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Triple Berry Pie

For our 4th anniversary, I gave C a year of pies. Each month I baked a different fruit pie. I never did any combination of fruits, but I did learn a lot more about pie baking. C's favorite over the year was the blueberry pie, my favorite was the Batali Family Blackberry Pie. We had an excess of strawberries, blueberries and blackberries that were destined to be frozen until C mentioned bringing a pie into work. This pie is a good marriage of our two favorites.  The filling was my own invention, but the crust is from Martha Stewart. It was 80 degrees and humid when I made it, so the crust was not so fun to roll out.

Triple Berry Pie

2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter, cut into ½” pieces
3 to 4 tablespoons ice water

1 ½ cups blueberries
1 ½ cups blackberries
1 ½ cups strawberries, quartered or halved, depending on size
½ cup sugar
¼ cup cornstarch
juice of half a lemon

In a food processor, process flour, sugar and salt until combined. Add the butter and process for 10 seconds. Add the water through the feed tube in a slow stream. Process until the mixture begins to come together. Place the dough in a large Ziploc bag and place in the freezer for 30 minutes.

Preheat the oven to 375 degrees. In a large bowl, combine the blueberries, blackberries, strawberries, sugar, corn starch and lemon juice. Toss gently to combine. Let sit for 15 minutes.

Roll out the dough to fit a 9” pie pan, reserving enough dough to create the lattice top. Once the dough is lining the pie dish, pour the berry mixture over top. Roll the remaing dough into 9” strips that are ½” wide. Weave the dough on the top of the pie. Bake for 45 to 50 minutes, until the crust is golden brown.

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Recipe Swap: Spicy Artichoke & Sun Dried Tomato Pasta

The selection for this recipe swap was pasta. I would have never made this dish had it not been for the swap, but I am so glad I did. The original dish was vegetarian, but I did substitute chicken broth for vegetable. It is what I had on hand and it worked just fine for us. The dish was so delicious. I was not able to find whole wheat Campanelle pasta, so I used the regular. Miss F loved her spicy "macaroni."  I used a yellow bell pepper because they looked so much better at the store, it was a great swap since the bell pepper was my favorite part.  I also used ricotta salata, but I am not sure it added much.  If I made it again, I would omit the cheese.

Spicy Artichoke & Sun Dried Tomato Pasta

1 box whole wheat campanelle or bow tie pasta (I used regular campanelle)
¼ cup white wine (I used 1/2 cup)
½ cup veggie stock (I used chicken broth)
½ tsp red pepper flakes
1 can baby artichokes, cut into quarters
¼ cup olive oil packed sun dried tomatoes (I used 1/2 cup)
1 tbsp olive oil (recommended: olive oil from sun dried tomatoes)
½ cup garbanzo beans (I omitted)
1 red bell pepper, diced (I used yellow)
½ onion, diced
1 clove minced garlic
2 tbsp fresh oregano
2 tbsp fresh thyme or basil (I change this depending on the cheese I am using; thyme with feta and basil with ricotta silata)
2 tbsp fresh parsley
½ cup crumbled ricotta silata or mild feta
salt & pepper to taste

Boil pasta in salted water to al dente as specified on package. (Once cooked reserve ½ cup of pasta water and set aside.)

In a large sauté pan; sauté onion and bell pepper in olive oil (preferably from the sun dried tomatoes) until translucent. Add the garlic and red pepper flakes, sauté 1 minute. Then add the garbanzo beans, sun dried tomatoes, artichokes, fresh oregano, thyme or basil and white wine; bring to a simmer, cook off alcohol (about 2 minutes) then stir in veggie stock and let simmer 15 minutes.

Stir in pasta and cook 2 minutes then add crumbled ricotta silata or feta. Add pasta water if sauce needs to be thinned out.

This pasta is great as leftovers and gets better as it sits. Can be served hot or warm. (There were no instructions how to use the parsley, so I sprinkled it on top)

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Tequila Lime Pork Torta

One of my first TexMex meals was at La Tapatia when I started college at the University of Houston. I was overwhelmed by the menu, my Mexican food experience was very limited. I only ever got a Pechuga Torta (hold the beans) or Pechuga Quesadillas.  I have since branched out whenever I order TexMex, but the Torta holds a special place in my heart.  The roll is what makes a Torta a special sandwich.  And the roll is certainly what makes this sandwich special.  The Torta Roll recipe is hands down the best bread I have ever baked.  It was perfection.  I cannot wait to make it again and try it with chicken so that I can enjoy a Pechuga Torta at home.

Torta Rolls
makes 4

2 ¼ cups flour
½ teaspoon salt
½ teaspoon sugar
1 ¼ teaspoons yeast
2/3 cup water

Sprinkle the yeast over the water, wait for it to foam, approximately 5 to 10 minutes.

Mix the flour, salt and sugar in bowl of your mixer. Make a well in the center of these ingredients, pour in the dissolved yeast and the water, and stir the mixture thoroughly until all ingredients are well mixed. It will form a sticky dough.

Do not knead the dough. Cover it with a damp cloth and let it sit in a warm, draft free place for about two hours, until it has roughly doubled in size.

Return the bowl to your stand mixer, attach the dough hook and knead for 10 minutes. Divide the dough into 4 equal-sized pieces. Brush each with vegetable oil, dust lightly with flour, and flatten each piece evenly with your hand. They should be about an inch thick, and a round or slightly oblong shape.

Lightly score the top lengthwise in two evenly spaced places, using the edge of a very dull knife or the edge of your hand. This will visually form the dough into three sections. Do not score too deeply. Place the rolls on baking sheets, cover them and set them in a warm place until they are somewhat less than doubled in bulk, approximately 30 minutes.

Bake them in a preheated 350º oven until they are golden brown, about 30 minutes.
Because oven thermometers vary in their accuracy, start checking the rolls after about 20 minutes so they don't get too brown.

Adapted from Rocky Point Tides

Tequila Pork Tortas

¼ cup tequila
½ jalapeno, minced
1 clove garlic, minced
½ teaspoon cumin
juice of one lime
2 pork chops

1 avocado, sliced
1 tomato, sliced
2 tablespoons sour cream
lettuce

Combine tequila, jalapeno, garlic, cumin, lime juice and pork chops in a freezer bag. Shake to combine. Marinate 1 hour or overnight.

Grill the pork chops until cooked through. Let rest for 5 minutes and slice into strips. Serve pork on Torta rolls with avocado, tomato, sour cream and lettuce. Add refried beans if you feel so inclined.

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Baked Chicken Chimichangas & Deluxe Tomatillo Sauce

Whenever I go to Chuy's, I order the Chuychanga with Deluxe Tomatillo Sauce.  When I saw this recipe for oven baked Chimichangas, I was intrigued.  Then I googled and saw that Chuy's had their recipe for Deluxe Tomatillo Sauce online.  This recipe looked complicated, so I simplified it as best I could.  Mainly, I didn't want to deal with 50 tomatillos and I really didn't care whether it was vegetarian or not, so I used chicken broth instead of vegetable base.  The sauce was not exactly like Chuy's, but it was amazing.  I went back for a second ladlefull, then a third...so yummy!

Baked Chicken Chimichangas

2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cornstarch
2 boneless skinless chicken breasts
1 can Rotel tomatoes with chilies
¼ cup water

4 burrito (large) size tortillas
1 cup shredded Colby jack cheese

Combine spices and cornstarch in a small bowl. Sprinkle the bottom of the crockpot with the spice mixture. Top with the chicken, Rotel and water. Cover and cook on low for 4 to 6 hours. Shred the chicken with two forks and cook for 30 minutes more.

Preheat the oven to 425 degrees. Grease a large cookie sheet. Combine the shredded chicken with the cheese. Lay out the tortillas and top each with ¼ of the chicken mixture. Roll up the tortillas burrito style, placing them seam side down on the cookie sheet. Spray the top of the Chimichangas with cooking spray. Bake for 20 minutes. Serve with queso or Deluxe Tomatillo sauce. Garnish with sour cream, tomato and cilantro.

Deluxe Tomatillo Sauce

1 can (28 ounces) tomatillos, drained
1 cup chicken broth
1 teaspoon cumin
1 teaspoon fresh lime juice
2 tablespoons cilantro, minced
1 clove garlic, minced
½ jalapeno, minced
¼ teaspoon salt
¼ teaspoon sugar
1 cup sour cream

In a saucepan, combine tomatillos, broth, cumin, lime juice, cilantro, garlic, jalapeno, salt and sugar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat. Puree until smooth with an immersion blender. Return to heat, stir in the sour cream and cook 3 minutes more until heated through.

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