Sunday, August 31, 2014
For this month's Secret Recipe Club, I was assigned to Chef John and Anne's blog, The Saturday Evening Pot. Seeing as how Chef John graduated in culinary arts, you can bet that you're going to find some absolutely delicious recipes throughout their blog. And their two children get to be the taste testers. Lucky!
In going through their blog, I immediately knew I had found THE recipe to make when I saw their Hawaiian Chicken and Pineapple Rice Pilaf. I did make a few changes to it. I used olive oil instead of the bacon, left out the shallot, used quinoa instead of rice, and added some black pepper and red pepper chili flakes to taste.
The result was one yummy dinner indeed! Mine didn't absorb all the liquid like it was supposed to, but I'm pretty sure that had a lot to do with the fact that I used quinoa instead of rice. Nevertheless, it was wonderfully flavorful and I found myself going back for seconds.
Thanks Chef John and Anne for your fantastic creation!
Hawaiian Chicken and Pineapple Pilaf (adapted from The Saturday Evening Pot)
15 oz. can of pineapple chunks, juice reserved and chunks cut in half
1 c. smoked almonds, coarsely chopped (I used sliced almonds)
1 1/2 c. uncooked white quinoa
dash of allspice
1 lb. chicken tenders
3 c. chicken broth
1 c. pineapple juice
black pepper and red pepper chili flakes (to taste)
Form a layer of chicken in a 9x13 pan.
Put 1 Tbsp. of olive oil in a non-stick skillet and heat over medium-low heat. Add the pineapple and almonds and cook till warmed through. Stir in the quinoa to coat completely. Sprinkle with allspice and stir again. Pour the pilaf mixture over the chicken, then add the combined mixture of chicken broth and pineapple juice.
Cover with foil then bake at 350F for 1- 1 1/2 hours till all liquid is absorbed and quinoa is completely cooked. Before serving, sprinkle with black pepper and red pepper chili flakes to taste.
Monday, August 18, 2014
I was recently asked by Rizzi from The New York Baking Company if I would like to review some silicone baking cups. Of course, I said yes!!! Too well I remembered days of having to buy paper muffin cups again and again. Or, if I didn't use the cups, I'd have to grease my pans and hope that the muffins would leave intact. But, I'd heard a lot of good things about silicone products, how they make baking and cleanup so easy, how you never have to worry about greasing anything ever again. I couldn't wait to put them to the test.
As you can see, the baking cups come in beautiful bright colors.
I decided to make one of my favorite recipes for chocolate chip muffins from King Arthur Flour. But, this time, I wanted to change things up a little. So, I used browned butter, subbed in some brown sugar, and topped them off with toasted coconut and almonds. Into the gorgeous, brightly colored silicone cups went the batter and I sat back to wait for them to bake up.
With eager hands, I took them out of the oven, let them cool, and then set about to remove the muffin from the cup. 1-2-3, out it came! Not a bit was left on the cups and the muffins were perfectly intact. Cleanup was a breeze too. I was super happy. You can bet that I'll be using these again and again!
As for the muffins themselves, I loved how the toasted coconut and almonds gave some crunchiness to each bite. The rest of it was soft, moist, and yummy! If you'd like to get your hands on these cups yourself, just follow the link above.
Thanks New York Baking Company for this great opportunity!
Product Name: Silicone Baking Cups
Brand: The New York Baking Company
Material: BPA free siliconeBrowned Butter Chocolate Chip Muffins with Toasted Coconut and Almonds (adapted from King Arthur Flour)
1/2 c. browned butter
3/4 c. sugar
1/4 c. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 c. milk (I used 1/4 c. Greek yogurt + 1/4 c. water)
2 c. all-purpose flour
1 c. semisweet chocolate chips
3/4 c. toasted coconut
Line the muffin with with the silicone baking cups or paper liners. Combine the browned butter with the sugars. Beat in the eggs and vanilla. Mix in the milk. Stir in the baking powder, salt, and flour until just combined. Fold in the chocolate chips.
Divide the batter into the muffin cups. Top each with 1 Tbsp. toasted coconut and some sliced almonds. Bake at 350F for 30 minutes, or until a toothpick comes out clean when inserted in the center.
Makes 12-14 muffins
Disclaimer: I was not paid for this review. All opinions in it are solely mine.
Wednesday, August 13, 2014
So, like I mentioned, I had a major cookie craving this past weekend. As a result, one batch of cookies was just not enough. No, I had to bake TWO different types. But, since there must be a balance in all things, I decided that my second batch would be a little lighter, a little healthier, not quite as indulgent, but still every bit as delicious. Which meant it was time for biscotti!
I love biscotti. There's just something about nibbling on those crunchy bites that fills me with delight. Consequently, I've made many types through the years - cranberry, pumpkin, banana, gingerbread, chocolate, cinnamon . . . you get the point. But, I've never made the quintessential almond biscotti. It probably has something to do with the fact that I've never been a big fan of almond flavor until recently. Hmm, must be growing up.
Anyway, having formed a taste for it, and owing to the fact that I had a huge bag of sliced almonds I needed to use up, the time had come to try them out. I decided to alter one of my favorite basic biscotti recipes by using almond flavoring in place of the vanilla and adding sliced almonds instead of the typical cranberries and pistachios. It definitely worked out! The biscotti had that lovely almond flavor to them, without it being overpowering, and tasted like those Chinese almond cookies. My family said it's just as good as the ones from Starbucks. Now that's a compliment!
Normally, whenever I bake a batch of cookies, I always take some to work and share them with my co-workers. But, I think this time, I'm just going to keep the biscotti to myself. Don't judge me. :) You know you'd want to do the same.
Almond Biscotti (adapted from Martha Stewart)
3 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
4 Tbsp. unsalted butter, room temperature
3/4 c. sugar
2 tsp. almond extract
1/2 c. sliced almonds
Cream the butter and sugar. Beat in the eggs and almond extract. Mix in the flour, baking powder, and salt until well incorporated. Fold in the sliced almonds.
Dust a baking sheet with flour. Divide the dough in half and form each half into a 16x2 inch log on the sheet. Flatten slightly. Bake at 350F for 25 minutes. Slice into 1/2" thick slices with a serrated knife and place cut side down on the sheet. Bake again for 10 minutes, flip the slices over, and bake 10 minutes more. Let cool completely.