Baked Cod with Beans and Chorizo

Baked Cod with Beans and Chorizo

Tomorrow is Good Friday, a day when Christians traditionally eat fish and what better way to serve that fish than this baked cod on a bed of 5 beans, tomatoes and a little lean chorizo sausage. This healthy meal in bursting with color, flavor and plenty of nutrition. It is also a quick and easy meal and you should have little problem getting this one on the table in about a half hour or so.

• 1 tbsp olive oil
• 1/2 cup  low fat chorizo sausage (chicken or turkey chorizo is good)
• 2 cloves minced garlic
• 2 cups cherry tomatoes, halved or quartered
• 2 tbsp fresh thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 1/2 cups canned 5 bean mix ( or just use your favorite beans)
• 1/2 cup mixed pitted olives
• 1/2 cup white wine

Soften the garlic in the oil over medium heat, add the chorizo stir fry for a minute before adding the rest of the ingredients and bringing to a simmer.

• 1 1/2 lbs cod fillets (or your favorite white fish)

Add the cod fillets to a baking dish in a single layer. Season with salt and pepper. Add the simmered beans and sauce and place in a 375 degree oven for only about 20-25 minutes or until the cod pieces are cooked through.

Baked Cod with Beans and Chorizo

Tomorrow is Good Friday, a day when Christians traditionally eat fish and what better way to serve that fish than this baked cod on a bed of 5 beans, tomatoes and a little lean chorizo sausage. This healthy meal in bursting with color, flavor and plenty of nutrition. It is also a quick and easy meal and you should have little problem getting this one on the table in about a half hour or so.

• 1 tbsp olive oil
• 1/2 cup  low fat chorizo sausage (chicken or turkey chorizo is good)
• 2 cloves minced garlic
• 2 cups cherry tomatoes, halved or quartered
• 2 tbsp fresh thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 1/2 cups canned 5 bean mix ( or just use your favorite beans)
• 1/2 cup mixed pitted olives
• 1/2 cup white wine

Soften the garlic in the oil over medium heat, add the chorizo stir fry for a minute before adding the rest of the ingredients and bringing to a simmer.

• 1 1/2 lbs cod fillets (or your favorite white fish)

Add the cod fillets to a baking dish in a single layer. Season with salt and pepper. Add the simmered beans and sauce and place in a 375 degree oven for only about 20-25 minutes or until the cod pieces are cooked through.

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Spring Fling Screwdriver Cocktail

Happy Thursday Slow Roasters! It's Ladies Night.

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Happy Thursday Slow Roasters! It's Ladies Night.

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Creme Egg Brownies

   It's almost Easter!  Do you know what that means?  Cadbury Eggs!  Since I can remember I have anxiously awaited Easter just so I can get myself several boxes of Cadbury creme eggs, eat them before Easter, and get a few more boxes to ration after Easter.  I don't know what it is about them but the chocolate and gooey goodness make them my all time favorite candy.

 
     So when I saw a photo of a creme egg brownie I almost swooned.  Rich, fudgy brownies with a layer of creme egg goodness topped off with chocolate?  Yes it is as good as it sounds.  I made these little jewels and could barely wait for them to set in the refrigerator.  It's like a Cadbury Creme Egg with fudge.  These were amazing! 

     I took half a pan into work and they were gone in minutes.  Thankfully I froze the other half pan so I can take them to my parents on Easter.  I'm also glad I froze them otherwise my husband and I may have eaten the entire pan...they are that good!

Cream Egg Brownies (adapted from Love and Olive Oil)
For the Brownies:
2 sticks butter
2 t. vanilla
3/4 c. Hershey's cocoa
1/2 t. baking powder
2 c. sugar
3 eggs
1 c. flour
1/4 t. salt

For Cream Filling:
1/2 c. light corn syrup
4 T. unsalted butter, softened
1 t. vanilla
1/2 t. salt
3 c. powdered sugar

For Glaze:
4  oz. milk chocolate, chopped
2 T. unsalted butter, cut into cubes

1. Preheat the oven to 350 degrees. Line a 9 x 13 baking dish with foil.
2. In a large bowl combine butter, sugars, and vanilla. Beat well. Add the eggs and egg whites one at a time stirring well after each egg.

3. Add in the cocoa and mix well. Stir in flour, baking powder, and salt. Pour batter into the prepared pan.
4. Bake for 35 minutes. Remove from oven and cool.

5.  In a bowl beat together the corn syrup, butter, vanilla, and salt.  Add in the powdered sugar, half a cup at a time, until creamy.

6.  Pour 3/4 of the cream on top of the cooled brownies.  Spread into a thin layer.  Add 3 drops of yellow food coloring to the remaining cream and mix well.

7.  Drop spoonfuls of the yellow cream on top of the white layer and gently swirl with a knife.    Refrigerate for 1 hour.

8.  In a double boiler melt the chocolate and butter together over low heat.  Stir until smooth.  Pour over top of cream filling, spreading into a thin later.  Refrigerate for at least 30 minutes.

9.  Remove brownies from the pan using the foil and cut into small squares.  Keep brownies refrigerated until ready to serve.

To freeze:  Cut the brownies into squares.  Place in a freeze safe container.  Cover with foil and then the lid to the container.  Keep frozen for up to 2 months.  When ready to eat let the brownies thaw for 2 hours at room temperature.

This post linked to:
Foodtastic Friday, Shine on Friday, Foodie Friday, The Country Cook Weekend Potluck,

   It's almost Easter!  Do you know what that means?  Cadbury Eggs!  Since I can remember I have anxiously awaited Easter just so I can get myself several boxes of Cadbury creme eggs, eat them before Easter, and get a few more boxes to ration after Easter.  I don't know what it is about them but the chocolate and gooey goodness make them my all time favorite candy.

 
     So when I saw a photo of a creme egg brownie I almost swooned.  Rich, fudgy brownies with a layer of creme egg goodness topped off with chocolate?  Yes it is as good as it sounds.  I made these little jewels and could barely wait for them to set in the refrigerator.  It's like a Cadbury Creme Egg with fudge.  These were amazing! 

     I took half a pan into work and they were gone in minutes.  Thankfully I froze the other half pan so I can take them to my parents on Easter.  I'm also glad I froze them otherwise my husband and I may have eaten the entire pan...they are that good!

Cream Egg Brownies (adapted from Love and Olive Oil)
For the Brownies:
2 sticks butter
2 t. vanilla
3/4 c. Hershey's cocoa
1/2 t. baking powder
2 c. sugar
3 eggs
1 c. flour
1/4 t. salt

For Cream Filling:
1/2 c. light corn syrup
4 T. unsalted butter, softened
1 t. vanilla
1/2 t. salt
3 c. powdered sugar

For Glaze:
4  oz. milk chocolate, chopped
2 T. unsalted butter, cut into cubes

1. Preheat the oven to 350 degrees. Line a 9 x 13 baking dish with foil.
2. In a large bowl combine butter, sugars, and vanilla. Beat well. Add the eggs and egg whites one at a time stirring well after each egg.

3. Add in the cocoa and mix well. Stir in flour, baking powder, and salt. Pour batter into the prepared pan.
4. Bake for 35 minutes. Remove from oven and cool.

5.  In a bowl beat together the corn syrup, butter, vanilla, and salt.  Add in the powdered sugar, half a cup at a time, until creamy.

6.  Pour 3/4 of the cream on top of the cooled brownies.  Spread into a thin layer.  Add 3 drops of yellow food coloring to the remaining cream and mix well.

7.  Drop spoonfuls of the yellow cream on top of the white layer and gently swirl with a knife.    Refrigerate for 1 hour.

8.  In a double boiler melt the chocolate and butter together over low heat.  Stir until smooth.  Pour over top of cream filling, spreading into a thin later.  Refrigerate for at least 30 minutes.

9.  Remove brownies from the pan using the foil and cut into small squares.  Keep brownies refrigerated until ready to serve.

To freeze:  Cut the brownies into squares.  Place in a freeze safe container.  Cover with foil and then the lid to the container.  Keep frozen for up to 2 months.  When ready to eat let the brownies thaw for 2 hours at room temperature.

This post linked to:
Foodtastic Friday, Shine on Friday, Foodie Friday, The Country Cook Weekend Potluck,

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The best chocolate chip cookies ever - the New York Times cookie

The search has finally ended. After years of trying various chocolate chip cookie recipes, I have finally found the one. I am in the camp of people who like their cookies slightly crisp but mostly chewy. My ultimate chocolate chip cookies should be a bit poofy and not deflate over time. They cannot dry out or be too crunchy. They need to be sweet, but not too sweet. And of course, they have to be chock full of chocolate. Is that too much to ask for?

I should have known that Mr. Chocolate himself, Jacques Torres, would have the chocolate chip cookie that I have dreamed about all these years. I read his instructions and was horrified to learn that the cookie dough would have to be refrigerated for (gulp) 24 hours. A girl like me can't wait that long. This seemed like a harsh punishment and something that I wasn't willing to wait out. But knowing that Jacques Torres' confections have been top-notch (after all, my husband and my favorite cookies are his mudslide cookies), I figured it would be worth the lengthy wait time.

And how right I was. These cookies are my (current) favorite chocolate chip cookie of all time. Yes, they even beat out the ones from Back in the Day Bakery, but only by a slight margin. They met all the criteria that I outlined above, and their texture and taste remain unchanged after a few days. These cookies are indeed, the perfect and ultimate chocolate chip cookie. They are, at least, according to yours truly. Although a perfect man or woman does not exist, a perfect chocolate chip cookie does. This one. Go bake some now.

Jacques Torres' chocolate chip cookies

• 2 cups minus 2 TBSP cake flour
• 1 and 2/3 cups bread flour (I used all-purpose)
• 1 and 1/4 tsp baking soda
• 1 and 1/2 tsp baking powder
• 1 and 1/2 tsp coarse salt
• 2 and 1/2 sticks unsalted butter
• 1 and 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 tsp natural vanilla extract
• 1 and 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used a 12 oz bag of 365 dark chocolate chunks from Whole Foods)
• Sea salt (I used Maldon sea salt flakes)

Directions
In a large bowl, sift the flours, baking soda, baking powder and salt. Set aside.

Using a mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. Reduce the mixer speed to low, and slowly add the dry ingredients. Mix until just combined, about 5 to 10 seconds. Add the chocolate pieces in and mix them without breaking them (I mixed the chocolate by hand using a silicone spatula). Cover the dough with plastic wrap and refrigerate for 24 to 36 hours. The cookie dough may be baked in batches and can be refrigerated for up to 72 hours.

When you are ready to bake, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat (I used my imitation Silpat). Set aside.

Using an ice cream scoop or medium sized cookie scoop, portion out six 3 and 1/2-ounce mounds of dough (slightly larger than a golf ball) onto the baking sheet, and make sure to flatten any chocolate pieces that are sticking up vertically. Lightly sprinkle the tops of the balls with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto another rack to cool completely. 

Cookies can be stored in the freezer for at least a month, or in an airtight container at room temperature for several days.

Yield: I used a medium cookie scoop, made golf-ball sized spheres and got 3 dozen cookies

Source: Jacques Torres, via the New York Times

The search has finally ended. After years of trying various chocolate chip cookie recipes, I have finally found the one. I am in the camp of people who like their cookies slightly crisp but mostly chewy. My ultimate chocolate chip cookies should be a bit poofy and not deflate over time. They cannot dry out or be too crunchy. They need to be sweet, but not too sweet. And of course, they have to be chock full of chocolate. Is that too much to ask for?

I should have known that Mr. Chocolate himself, Jacques Torres, would have the chocolate chip cookie that I have dreamed about all these years. I read his instructions and was horrified to learn that the cookie dough would have to be refrigerated for (gulp) 24 hours. A girl like me can't wait that long. This seemed like a harsh punishment and something that I wasn't willing to wait out. But knowing that Jacques Torres' confections have been top-notch (after all, my husband and my favorite cookies are his mudslide cookies), I figured it would be worth the lengthy wait time.

And how right I was. These cookies are my (current) favorite chocolate chip cookie of all time. Yes, they even beat out the ones from Back in the Day Bakery, but only by a slight margin. They met all the criteria that I outlined above, and their texture and taste remain unchanged after a few days. These cookies are indeed, the perfect and ultimate chocolate chip cookie. They are, at least, according to yours truly. Although a perfect man or woman does not exist, a perfect chocolate chip cookie does. This one. Go bake some now.

Jacques Torres' chocolate chip cookies

• 2 cups minus 2 TBSP cake flour
• 1 and 2/3 cups bread flour (I used all-purpose)
• 1 and 1/4 tsp baking soda
• 1 and 1/2 tsp baking powder
• 1 and 1/2 tsp coarse salt
• 2 and 1/2 sticks unsalted butter
• 1 and 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 tsp natural vanilla extract
• 1 and 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used a 12 oz bag of 365 dark chocolate chunks from Whole Foods)
• Sea salt (I used Maldon sea salt flakes)

Directions
In a large bowl, sift the flours, baking soda, baking powder and salt. Set aside.

Using a mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. Reduce the mixer speed to low, and slowly add the dry ingredients. Mix until just combined, about 5 to 10 seconds. Add the chocolate pieces in and mix them without breaking them (I mixed the chocolate by hand using a silicone spatula). Cover the dough with plastic wrap and refrigerate for 24 to 36 hours. The cookie dough may be baked in batches and can be refrigerated for up to 72 hours.

When you are ready to bake, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat (I used my imitation Silpat). Set aside.

Using an ice cream scoop or medium sized cookie scoop, portion out six 3 and 1/2-ounce mounds of dough (slightly larger than a golf ball) onto the baking sheet, and make sure to flatten any chocolate pieces that are sticking up vertically. Lightly sprinkle the tops of the balls with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto another rack to cool completely. 

Cookies can be stored in the freezer for at least a month, or in an airtight container at room temperature for several days.

Yield: I used a medium cookie scoop, made golf-ball sized spheres and got 3 dozen cookies

Source: Jacques Torres, via the New York Times

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These are a few of your favorite things...

How do I know that these are a few of YOUR favorite things?

Because they're a few of MY favorite things, and well, we're kindred spirits, aren't we?

Let's start with butter. 

All good things start with butter.  (And maybe chocolate, but definitely butter.)

Land O' Lakes had a little webinar recently called "Kitchen Conversations," hosted by my friend, the reigning queen of butter, Ree Drummond.  You know, the Pioneer Woman.

Ree and a few other fabulous food bloggers (Brenda from A Farmgirl's Dabbles, Julie from The Little Kitchen, Sommer from A Spicy Perspective, and Maria from Two Peas and Their Pod) talked about food trends for 2013...a few highlights: meatballs & popcorn.  Can I tell you 2013 is going to be a great year for food?  (Isn't it already?)

OK...let's talk about more of our favorite things.  Butter...yes.  How about Le Creuset?  I dream about Le Creuset.  And, oh, kitchenware from Anthropolgie?  Yes, please!!!  Anthro!  Who loves Anthro?

Here are the giveaway deets:

• one coupon for Land O Lakes Sauté Express® Sauté Starter
• one coupon for Land O Lakes® Butter
• 9″ Le Creuest Enameled Cast Iron Skillet in Flame
• Anthropologie Serving Bowl
• Anthropologie Measuring spoons 
• Anthropologie Butter Dish, perfect for your half sticks of Land O' Lakes butter

See?  I knew these were your favorite things.

Land O' Lakes would love to give a set of these to one of you...they sent a set to me as well, and I can attest that they will make your heart sing!

To enter: leave a comment on this post telling me if you've ever tried Land O' Lakes butter half-sticks.(I happen to love the Olive Oil & Sea Salt variety.)

Giveaway closed! Congrats, Sally!!!

Entries will be accepted through midnight CST, Friday March 29th. (US addresses only, please.)

{Land O' Lakes provided a prize pack to me, but I loved butter long before that. :)}

How do I know that these are a few of YOUR favorite things?

Because they're a few of MY favorite things, and well, we're kindred spirits, aren't we?

Let's start with butter. 

All good things start with butter.  (And maybe chocolate, but definitely butter.)

Land O' Lakes had a little webinar recently called "Kitchen Conversations," hosted by my friend, the reigning queen of butter, Ree Drummond.  You know, the Pioneer Woman.

Ree and a few other fabulous food bloggers (Brenda from A Farmgirl's Dabbles, Julie from The Little Kitchen, Sommer from A Spicy Perspective, and Maria from Two Peas and Their Pod) talked about food trends for 2013...a few highlights: meatballs & popcorn.  Can I tell you 2013 is going to be a great year for food?  (Isn't it already?)

OK...let's talk about more of our favorite things.  Butter...yes.  How about Le Creuset?  I dream about Le Creuset.  And, oh, kitchenware from Anthropolgie?  Yes, please!!!  Anthro!  Who loves Anthro?

Here are the giveaway deets:

• one coupon for Land O Lakes Sauté Express® Sauté Starter
• one coupon for Land O Lakes® Butter
• 9″ Le Creuest Enameled Cast Iron Skillet in Flame
• Anthropologie Serving Bowl
• Anthropologie Measuring spoons 
• Anthropologie Butter Dish, perfect for your half sticks of Land O' Lakes butter

See?  I knew these were your favorite things.

Land O' Lakes would love to give a set of these to one of you...they sent a set to me as well, and I can attest that they will make your heart sing!

To enter: leave a comment on this post telling me if you've ever tried Land O' Lakes butter half-sticks.(I happen to love the Olive Oil & Sea Salt variety.)

Giveaway closed! Congrats, Sally!!!

Entries will be accepted through midnight CST, Friday March 29th. (US addresses only, please.)

{Land O' Lakes provided a prize pack to me, but I loved butter long before that. :)}

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Banana Raspberry Muffins (with hidden vegetables): Daring Bakers

     Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

     I loved this challenge as soon as I saw it.  I'm always trying to hide vegetables in dishes to get people to eat them.  Last year at my school we even did an activity with the students where each teacher would bake something with a hidden vegetable in it and the kids loved it!  In the past I've made Spiced Carrot Kale Muffins,  Pumpkin Butterscotch Muffins, and even spinach muffins.

    This time I decided to do a twist on my favorite banana muffins.  I wanted to add shredded carrots but I also had some raspberries in the freezer so I added them as well.  They were perfect.  I told everyone who tried them that they were banana raspberry and only one person even noticed the carrots in the muffins.  

     I like these muffins because they aren't too sweet.  Often times muffins are overly sweet and they are better suited for dessert then breakfast.  These muffins are perfect for breakfast on the go because they are packed with fruits and vegetables.

Banana Raspberry Muffins (with hidden vegetables)  (a Hezzi-D original)
1 c. Bob's Red Mill graham flour
1 c. all purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
6 T. butter
1 c. sugar
2 eggs
1 t. vanilla
2 bananas, mashed
2 large carrots, grated
3 T. milk
1/2 c. frozen or fresh raspberries

1.  Preheat the oven to 350 degrees.  Line 2 muffin tins with paper liners.

2.  In a medium bowl combine the flours, baking soda, baking powder, salt, and cinnamon.  Set aside.

3.  In a large bowl cream the butter and sugar.  Mix in the eggs and vanilla.

4.  Stir the carrots and bananas into the sugar mixture.  Add in the milk and stir well.

5.  Add the dry ingredients to the banana mixture and stir until just combined.  Gently fold in the raspberries.

6.  Fill the muffin cups 3/4 of the way full.  Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

7.  Cool on a wire rack.

     Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

     I loved this challenge as soon as I saw it.  I'm always trying to hide vegetables in dishes to get people to eat them.  Last year at my school we even did an activity with the students where each teacher would bake something with a hidden vegetable in it and the kids loved it!  In the past I've made Spiced Carrot Kale Muffins,  Pumpkin Butterscotch Muffins, and even spinach muffins.

    This time I decided to do a twist on my favorite banana muffins.  I wanted to add shredded carrots but I also had some raspberries in the freezer so I added them as well.  They were perfect.  I told everyone who tried them that they were banana raspberry and only one person even noticed the carrots in the muffins.  

     I like these muffins because they aren't too sweet.  Often times muffins are overly sweet and they are better suited for dessert then breakfast.  These muffins are perfect for breakfast on the go because they are packed with fruits and vegetables.

Banana Raspberry Muffins (with hidden vegetables)  (a Hezzi-D original)
1 c. Bob's Red Mill graham flour
1 c. all purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
6 T. butter
1 c. sugar
2 eggs
1 t. vanilla
2 bananas, mashed
2 large carrots, grated
3 T. milk
1/2 c. frozen or fresh raspberries

1.  Preheat the oven to 350 degrees.  Line 2 muffin tins with paper liners.

2.  In a medium bowl combine the flours, baking soda, baking powder, salt, and cinnamon.  Set aside.

3.  In a large bowl cream the butter and sugar.  Mix in the eggs and vanilla.

4.  Stir the carrots and bananas into the sugar mixture.  Add in the milk and stir well.

5.  Add the dry ingredients to the banana mixture and stir until just combined.  Gently fold in the raspberries.

6.  Fill the muffin cups 3/4 of the way full.  Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

7.  Cool on a wire rack.

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Guest Posting at Family Foodie: Bird's Nest Cupcakes

 

 

     Today's I'm guest posting over at Family Foodie, a blog written by Isabel.  For those of you who don't know Isabel, she's the founder of the Sunday Supper movement which I love being a part of.  This week Isabel asked for guest posters who had spring desserts and I was happy to be able to share one on her blog.  These delicious and fun Bird's Nest Cupcakes are easy to make and perfect for spring!  Head on over to Family Foodie to see the recipe!

 

 

     Today's I'm guest posting over at Family Foodie, a blog written by Isabel.  For those of you who don't know Isabel, she's the founder of the Sunday Supper movement which I love being a part of.  This week Isabel asked for guest posters who had spring desserts and I was happy to be able to share one on her blog.  These delicious and fun Bird's Nest Cupcakes are easy to make and perfect for spring!  Head on over to Family Foodie to see the recipe!

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