Broccoli and Cheese Stuffed Calzones

I am on the hunt for good freezer meals, with the birth of baby #4 approaching. I realized that Calzones are a great meal that I had forgotten about so I made a big batch and put half in the freezer for later. I also froze half of the sauce so I won't have to worry about that either!

Traditional calzones are stuffed with cheese and sausage or similar meats but I wanted something a little different. These were delicious and I can't wait to pop the rest out of the freezer!

DOUGH

4 cups flour

1 T yeast

1/2 T salt

2 T olive oil

1 1/2 cups water

Add yeast to warm water. Let it begin to foam. in food processor fitted with plastic blade mix flour, salt, oil and yeast mixture. Pulse until dough forms a ball and is smooth and elastic. Put dough aside to rise in a covered bowl for 1 hour. Roll dough into golf ball size balls and let rise for 30 minutes. Preheat oven to 450 F.

FILLING

2 cups ricotta

8 ounces mozzarella, shredded

1 cup grated parmesan

1 egg yolk - or whole egg

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

2 T olive oil plus 2 T for brushing calzones for baking

1 yellow or red pepper cut into small chunks

3/4 tsp garlic powder

1/4 tsp dried red pepper flakes

2 cups broccoli, either frozen or fresh that has been cooked

4 slices thick cut ham, diced

While the dough is rising, prepare the filling and the sauce. For filling, mix the cheeses, egg, oregano, salt and pepper. Meanwhile, in a large frying pan, heat the oil, then add the peppers and cook for about 3 minutes until they are beginning to soften. Add the garlic, broccoli, ham and dried red pepper flakes and saute for a few minutes. Set aside cheese mixture and vegetable mixture.

Roll each ball of dough into an 8 or 9 inch circle. Fill with a few spoonfuls of cheese and top with a few spoonfuls of veggies, leaving a 1/2 inch border around the edges. Fold dough over and seal, either crimping with your fingers or smashing with a fork.

Brush tops with egg yolk and stick those babies in the oven. Cook for 15-20 minutes, until golden brown. Serve with sauce 

TO FREEZE: Once the Calzones are formed, wrap in plastic wrap, put them in a ziploc bag and stick them in the freezer! To reheat later, cook at 450 for 25 minutes or until golden brown.

SAUCE

1 T olive oil

28 ounces crushed tomatoes in puree

2 medium crushed garlic cloves

1 tsp dried oregano

1/4 tsp sugar

1/2-1 tsp salt (to taste)

1/2 tsp pepper

For sauce, heat oil in a small sauce pan. Add garlic and cook only until fragrant - don't let it brown. Carefully add tomatoes. This will spatter if you add the tomatoes too fast, so guard your clothes and stove. Add oregano and cook for 1 minute. Add sugar, salt, and pepper to taste. continue to cook very slowly to thicken a bit while you finish the calzones.

Raspberry Bread Pudding

I have made this recipe multiple times (after pinning it on Pinterest) and the original recipe is for an army of people - like 20. So I am FINALLY writing down the pared-down recipe I use that serves my family with yummy leftovers for second helpings after the kids go to bed!

Raspberry Bread Pudding

Yield: Serves 6

ingredients:

Cream Mixture:

3/4 loaves aged, white bread, cut into 1 1/2 inch cubes (I used french bread)
2 cups heavy cream (or 1 cup cream, 1 cup milk worked great for me!)
1 1/2 cups granulated sugar
1 egg
1/2 teaspoon vanilla extract

Raspberry Filling:

2 1/2 cups raspberries, fresh or frozen
1/2 cup granulated sugar
1/4 cup apple juice

Vanilla Sauce:

1/2 cup unsalted butter
2 1/2 tablespoons flour
1 1/2 cups heavy cream
1 teaspoons vanilla
3 T. granulated sugar

directions:

1. Preheat the oven to 375 degrees F. In large bowl combine cream, sugar, egg and vanilla extract. Add bread cubes to the cream mixture. Mix until all of the bread cubes are well coated. Let sit for 30 minutes so the bread can soak up the cream mixture. Stir every five minutes.

2. In a medium bowl, combine the raspberries, sugar, and apple juice. Stir until the sugar is dissolved.

3. Layer an 8x8 baking dish 3/4 full with bread mixture, pour raspberry filling over bread mixture, spreading evenly, top with remaining bread. Place in the oven and bake for 40 minutes, or until bread turns a golden brown.

4. While the bread pudding is baking, make the vanilla sauce. In a medium sauce pan, melt butter and add flour. Stir for about 10 minutes or until the sauce has a nutty aroma, do not brown. Add cream and sugar and boil until mixture is thick, remove from heat and add vanilla extract.

5. Remove bread pudding from oven and cool for 10-15 minutes. Serve warm and top with vanilla sauce.

Adapted from twopeasandtheirpod.com, who adapted it from Kneaders!

Sunshine Pancake Mix

This is my favorite pancake recipe and now it is even better...because it is a mix. It is a family recipe that I am happy to share!


Ingredients:
12 c. flour
4 c. powdered sugar
2 ¼ c. powdered milk
½ c. baking powder
2 T. baking soda
1 ½ t. salt





Mix together and store in large tupperware or ice cream bucket.

Directions:
For every 1½ (to 1¾) cup dry mix add:
2 T. melted butter
1 egg
1 c. water

Mix until just combined.

French Toast Casserole

This was our Christmas morning breakfast...and it was perfect. Prepared the night before. Popped in the oven morning of. Ready to be devoured as soon as presents were open.

Lucky for me I had some homemade Challah bread - - we enjoy eating it with clam chowder on Christmas Eve. You can find the recipe here if you want. It is delicious!

French Toast Casserole

Adapted from Virginia Willis’ “Bon Appetit, Y’all”

In a perfect world, you’ll be able to find brioche or challah for this recipe, but if your world isn’t so perfect, go with what you can get your hands on – French bread, country loaf, Texas toast, even cinnamon-raisin bread.

Serves 8

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3/4 cup firmly packed light brown sugar ( I thought this was a lot of brown sugar - you could definitely go with less!)
  
• 1 loaf brioche or challah, sliced 1 1/2 inches thick (about 1 1/2 pounds)
• 8 large eggs, lightly beaten
• 1 cup whole milk
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of salt
• 1/2 cup chopped pecans
• Accompaniments: confectioners’ sugar; sorghum, cane or maple syrup

1. Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.
2. Arrange the bread slices in the dish. (It’s fine if they overlap.)
3. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak in.
4. Top the bread slices evenly with the pecans.
5. Cover with plastic wrap, and refrigerate for 3 to 12 hours.
6. Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.
7. Bake the casserole until it’s browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners’ sugar over the casserole, and serve it with sorghum, cane, or maple sugar.

(as found on Ezra Pound Cake.com)

Chinese Chicken Salad

My husband requested this salad this week. And when my husband actually wants to eat a salad, you better believe I jump at the request. This tasted fresh and delicious...just what he wanted.


Chinese Chicken Salad

2 green onions
1 carrot, grated
1 celery stalk, diced
1 cucumber, diced
1/2 head cabbage, chopped (or you can do a cole slaw mix, whatever)
romaine lettuce (I added about a cup to mine)
chow mein noodles
cooked chicken, diced or cooked
Asian dressing (I went with store bought because we had some)

Toss everything together and enjoy! Simple as that.

Chocolate Cake with Fresh Strawberry Frosting

My baby turned one this week. I wanted something fun, flavorful and colorful to help introduce her to the magical world of desserts. This did just the trick.


Chocolate Cake

2 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
2 1/4 cups flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups boiling water
1 1/2 tsp pure vanilla extract

Set oven to 350 degrees. Prepare a 9x9 cake pan.

Combine eggs, sugar and oil until smooth. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Add to egg mixture while alternating with boiling water. Stir in vanilla extract.

Bake for 20-25 minutes until an inserted toothpick comes out clean. Completely cool before frosting.

Fresh Strawberry Frosting

1 cup strawberries, finely chopped
about 1 lb of powdered sugar
4 T. butter, softened

In a large bowl, combine butter and (2 cups) powdered sugar. With a hand mixer on medium speed, mix the butter and powdered sugar. Add the strawberries and mix on low for about 2 minutes, or until the frosting is smooth. Continue to add powdered sugar until it is the desired consistency.


{recipes modified from Rookie Cookie}

Flag Cake

My mom's bday is the 24th of July...which is super fun. This year I wanted to try something special for her cake and found this divine recipe from the Barefoot Contessa. It was so patriotic and really really yummy.

Ingredients

• 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
• 3 cups sugar
• 6 extra-large eggs at room temperature
• 1 cup sour cream at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

For the icing:

(I totally didn't want to use 4 sticks of butter or that much cream cheese. I used maybe a 1/2 stick of butter and half a stick of cream cheese. Do what you want...)

• 1 pound (4 sticks) unsalted butter at room temperature
• 1 1/2 pounds cream cheese at room temperature
• 1 pound confectioners' sugar, sifted
• 1 1/2 teaspoons pure vanilla extract

To assemble:

• 2 half-pints blueberries
• 3 half-pints raspberries

Directions

Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

{From Ina Garten}

Stuffed Breadsticks

A few weeks ago we went out to Magleby's Fresh for lunch here in Provo. My husband got the stuffed breadstick...and about passed out. It was delicious. I of course went in search of a comparable recipe on line and found this beauty. They are really really yummy and a fun alternative to pizza with the same ingredients. You could also shape these into larger personal-sized breadsticks if you wanted to be just like Magleby's. We opted for the smaller puff versions (more kid-friendly).

Stuffed Pizza Rolls

1 recipe pizza dough
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzarella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to 400 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. Cut it into squares about 2" by 2", or however big you want your puffs to be.

Place cheese and desired toppings on each square. (Note that you’re not putting the marinara sauce on the dough- it’s for dipping after) Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I’ve used both and there’s not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top.

Serve with your favorite marinara sauce for dipping!

{as found on Our Best Bites.com}

Whole Wheat Buttermilk Pancakes

When my husband isn't around for dinner, you better believe I make breakfast for dinner - usually pancakes. Why? Because my kids devour them. I like to try new recipes to switch things up a little and this week, I tried this one from Our Best Bites.com. It was good. They are healthier than many options, but didn't taste like "healthy overload" (if you know what I mean.) Yum yum.

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.


Freezer Instructions: Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

{As found on Our Best Bites.com}

Hummus and Pita Chips

I have a crush on hummus. It only developed recently. I used to think it was gross. Turned my nose up at it. And then, I gave it a chance. It had something to do with the 3 months straight where they had hummus samples at Costco...and that was when I fell. I love it. It is a healthy yummy mid-afternoon snack! Especially with some home-baked pita chips. Just so you know, it doesn't smell that great. But it tastes delicious!!


Roasted Red Pepper Hummus

1/2 a red pepper
3 T lemon juice
1/4 cup water
6 T tahini (found by the peanut butter in the grocery store. Or try a health food store)
2 T olive oil
1 can chickpeas
1 garlic clove
1/2 tsp salt
1/4 tsp cumin
1/4 tsp cayenne

Turn your oven broiler on. Slice your red pepper into 3 or 4 wedges and place them on a baking sheet with the inside of the pepper facing down. Broil for 3-5 minutes, until the skin begins to blacken. Set aside to cool.

Combine lemon juice and water. In another bowl, whisk the tahini and olive oil.

Process the chickpeas, garlic, salt, cumin, and cayenne in a food processor. Slowly add the water mixture. Slowly add the tahini.

Once the pepper has cooled, slide the skin from the meat of the pepper and discard it. Add the remaining pepper wedges to the food processor and process until smooth.

Chill for 30 minutes. Serve with pita chips!

For homemade pita chips, buy a bag of pitas (I love the whole wheat kind!). Slice the pockets open and cut each pita into wedges. Drizzle with olive oil or spray with Pam and shake garlic salt over the top. Cook in a 300 degree oven for 20-30 minutes, until they are as crispy as you like.

Enjoy!

Chicken Teriyaki

2 boneless chicken breasts, sliced into thin slices
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 medium garlic clove, minced or pressed
2 tablespoons mirin
1/2 teaspoon cornstarch

Combine soy sauce, sugar, ginger, and garlic in a small saucepan. Stir together mirin and cornstarch in a small bowl, then stir the mirin into the saucepan. Bring the sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce forms a syrupy glaze.

Heat a small amount of olive oil in a frying pan. Season the chicken with salt and pepper. Cook over medium heat until nicely browned.

Put chicken on serving platter or bowl and cover with teriyaki sauce. Serve with rice and steamed vegetables.

{Modified slightly from America's Test Kitchen:2006}

French Onion Soup

There is something so delicious and wonderful about this soup. My husband, who hates onions, even likes it. This recipe was fast and easy.

To make it even easier, instead of sticking the whole soup bowl in the oven I just put the baguette slices covered in cheese on a cookie sheet and put that in the oven. That probably helped it be a little healthier as well because I don't know about you, but I have a weakness for cheese and tend to engulf my soup bowl with it before sticking it in the oven.

French Onion Soup

1 Tablespoon butter
5 medium onions ( a mix of yellow and red)
1/2 tsp salt
2 bay leaves
6 cups beef broth
4 or 5 sprigs fresh thyme (optional)
Freshly cracked pepper

Sourdough baguette bread, sliced
1/2 cup shredded swiss cheese (I also used jalapeno monterey jack cheese, which was divine)

Heat the butter in a large pot over low heat. Add the onion and salt. Cover the ot and cook over low heat until very soft, about 30 minutes.

Add the bay leaves, broth, and thyme. Simmer on low heat for at least 15 minutes. Season with pepper. Discard the bay leaves.

Preheat the broiler. Divide the soup among 4 oven-proof bowls. Top each with a slice of baguette and cheese. Broil until the cheese is melted and bubbling, about 3 minutes.

Honey-Mustard Salmon

I know that fish is usually a love it or hate it thing. I love it. And you might hate it. That makes me feel sorry for you, because this salmon was delicious. And so easy!!


Honey-Mustard Salmon

1 Tablespoon butter
1 Tablespoon brown sugar
2 Tablespoons Dijon mustard
1 Tablespoon honey
1 Tablespoon soy sauce
1/2 Tablespoon olive oil
Salt and Pepper to taste
4 salmon fillets, 6 ounces each

Preheat the oven to 400F. Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until they have melted together. Stir in the mustard, honey, and soy sauce.

Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (before the white fat begins to form on the surface) about 5 minutes. Remove, brush the salmon with more of the honey mustard and serve!

{From Cook This, Not That}

Everything Bread

This bread is delish. And beautiful.

1 Tbsp. active dry yeast
3/4 cup warm water
1 cup warm milk
1/4 cup butter, softened
2 Tbsp. sugar
1 egg yolk
1 1/2 tsp salt
4 to 4 1/2 cups flour
1 egg white
2 tsp water
1 tsp sea salt or kosher salt
1 tsp dried minced onion
1 tsp each sesame, caraway, and poppy seeds

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic (6-8 minutes) (or just use your Bosch). Place in greased bowl. Cover and let rise until doubled.

Punch dough down. Turn onto lightly floured surface; divide dough into thirds. Shape each into a 20-inch rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled.

Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375 for 22-28 minutes or golden brown. Remove from pan to a wire rack to cool.

{From Taste of Home magazine}

Baked Apple Dumplings

Half an apple, stuffed with raisins, sealed in dough, smothered in cinnamon and sugar served with ice cream and cider sauce. Sound yummy? It is.

These took a little time to put together. I made the dough and the cider sauce early in the day and it made it a little faster to assemble. Just pretend you are Snow White while you work away in the kitchen...you know, the seven dwarfs start salivating when she says she will make them apple dumplings??

Never mind. You obviously don't have 3 small children like I do :)


Baked Apple Dumplings

{serves 8}

Dough
2 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2 inch pieces and chilled
5 tablespoons shortening, cut into 1/2 inch pieces and chilled
3/4 cup cold buttermilk

Apples
6 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
3 tablespoons raisins, chopped
4 Golden Delicious apples (you can also use Braeburns or Galas)
2 egg whites, lightly beaten

1. For the Dough: Process the flour, sugar, baking powder and salt in a food processor until combined. Scatter the butter and shortening over the flour and pulse until the mixture resembles wet sand. Transfer to a bowl. Stir in the buttermilk until a dough forms. Turn the dough onto a lightly floured counter and knead briefly until the dough is cohesive. Press into an 8x4 rectangle. Cut in half crosswise, wrap each half in plastic wrap, and refrigerate until firm {1 hour}.

2. For the Apples: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Combine the sugar and cinnamon in a small bowl. In a second bowl, combine the butter, raisins, and 3 tablespoons of the cinnamon sugar mixture. Peel the apples and halve them through the equator. Remove the core of the apple with a spoon or melon baller. Pack the butter mixture into each apple half.

3. On a lightly floured surface, roll each dough half into a 12-inch square (my dough was quite sticky so I had to use quite a bit of flour on this step). Cut each 12-inch square into four 6-inch squares. Working 1 at a time, lightly brush the edges of each dough square with the egg white and place an apple half, cut side up, in the center of each square. Gather the dough 1 corner at a time on top of the apple, crimping the edges to seal. Using a paring knife cut a vent hole in the top of each dumpling.

4. Line a rimmed baking sheet with parchment paper. Arrange the dumplings on the prepared baking sheet, brush the tops with egg white, and sprinkle with the remaining cinnamon sugar. Bake until the dough is golden brown and the juices are bubbling, 20 to 25 minutes. Cool for 10 minutes or so and serve with cider sauce and ice cream.

Cider Sauce

To make the sauce in advance, reduce the cider mixture until it measures 1 1/2 cups, then refrigerate. When ready to serve, return the mixture to a simmer and whisk in the butter and lemon juice off the heat.

1 cup apple cider (I used apple juice with good results)
1 cup water
1 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice

Bring the cider, water, sugar, and cinnamon to a simmer in a saucepan and cook over medium-high heat until thickened and reduce to 1 1/2 cups, about 15 minutes. Off the heat, whisk in the butter and lemon juice. Drizzle the sauce over the dumplings and ice cream and serve.

{Best of America's Test Kitchen 2011 Cookbook}

Sauteed Pork Cutlets with Mustard-Cider Sauce

This was incredible.

I was interested in this recipe because of the mustard/cider combination. America's Test Kitchen knows what they are doing. It was the perfect combination of sweet and interesting flavors that paired perfectly with the pork.

Just wait until you see what we had for dessert (I'll post it tomorrow!!)


Sauteed Pork Cutlets with Mustard-Cider Sauce

Salt
1 1/2 teaspoons sugar
1 1/2 pounds boneless country-style pork spareribs, cut lengthwise into 2 or 3 cutlets about 3/8 inch wide each
4 1/2 teaspoons unsalted butter cut into 6 equal pieces
1 small shallot, minced
1 teaspoon flour
1 teaspoon dry mustard
1/2 cup chicken or beef broth
1/4 cup apple cider (or I used apple juice and it worked great)
1/2 teaspoon minced fresh sage (or dry)
Pepper
1 tablespoon olive oil
2 teaspoons whole-grain mustard

1. Dissolve 1 tablespoon salt and the sugar in 2 cups water in a medium bowl. Gently pound each pork cutlet until 1/4 inch thick (I had a hard time getting mine this thin, so I had to adjust the cooking time accordingly in steps 3 & 4). Submerge the cutlets in the brine, cover, and refrigerate for 30 minutes (DO NOT OVERBRINE!).

2. Meanwhile, melt 2 pieces of the butter in a small saucepan over medium heat. Add the shallot and cook until softened, about 1 1/2 minutes. Stir in the flour and dry mustard and cook for 30 seconds. Gradually whisk in the broth, smoothing out the lumps. Stir in the cider and sage, bring to a boil, then reduce to a gentle simmer and cook for 5 minutes. Remove the pan from the heat, cover, and set aside.

3. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Remove the cutlets from the brine, dry thoroughly, and season with pepper. Heat the olive oil in a 12-inch skillet over medium-high heat. Add 1 more piece butter, let it melt, then quickly lay half of the cutlets into the skillet. Cook until browned on the first side, 1 to 2 minutes.

4. Using tongs, flip the cutlets and cook until browned on the second side, 1 to 2 minutes. Transfer the cutlets to a large plate and keep warm in the oven. Repeat with remaining cutlets and 1 more piece of butter.

5. Return the empty skillet to medium heat, add the reserved broth mixture, and bring to a simmer. Cook, scraping up the browned bits, until the sauce is slightly thickened and has reduced to about 1/2 cup, about 2 minutes.

6. Off the heat whisk in the whole-grain mustard and remaining 2 pieces butter. Season the sauce with salt and pepper to taste, spoon it over the cutlets and serve immediately. It is delicious with mashed potatoes!!

{The Best of America's Test Kitchen 2011 Cookbook}

Individual Fallen Chocolate Cakes, or the perfect Valentine's Dessert

I got this amazing recipe book for Christmas called "The Best of America's Test Kitchen: 2011." Every recipe we have tried has been delicious.

But this is the crowning jewel. I can't even begin to tell you how much I loved these. We made these last week and I am already craving them again.

They are just like Molten Lava cakes, if you have ever had those. If you haven't, they are amazing little cakes where the outside is like a brownie and the inside is underbaked and saucy. I have wanted to try making them for awhile but I was intimidated. They seem sensitive and hard to get just right. But these were really easy and there are not many ingredients! They are so light and fluffy and are paired perfectly with a scoop of ice cream and berries. And with only 2 tablespoons of sugar, go ahead and help yourself to two!!

Trust me, your Valentine will love this dessert.

Individual Fallen Chocolate Cakes for Two

Cocoa powder, for the ramekins

2 tablespoons unsalted butter, softened

2 ounces bittersweet or semisweet chocolate, chopped

1/4 teaspoon vanilla extract

1 large egg

2 tablespoons granulated sugar

Pinch salt

1 tablespoon unbleached all-purpose flour

Confectioner's sugar, for dusting (optional)

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Butter two 6-ounce ramekins and dust with cocoa powder.

2. Combine the butter and chocolate in a medium-sized microwave-safe bowl and microwave on high until melted, 1 to 3 minutes stirring often. Stir in the vanilla.

3. In a large bowl, whip the egg with an electric mixer on medium speed until foamy (about 1 minute). Increase the speed to medium-high and whip until soft, billowy mounds form (about 1 minute). Gradually whip in the granulated sugar and salt; continue to whip the egg until very thick and pale yellow, 5 to 10 minutes longer.

4. Scrape the egg mixture onto the chocolate mixture, then sift the flour over the top. Gently fold the mixtures together with a rubber spatula until just incorporated and no streaks remain.

5. Divide the batter between the ramekins, smooth the tops, and wipe any drops of batter off the sides. Place the ramekins on a rimmed baking sheet and bake the cakes until they have puffed about 1/2 inch above the rims of the ramekins and jiggle slightly in the center when shaken very gently (about 10-13 minutes).

6. Run a small knife around the edges of the cakes. Gently invert each ramekin onto an individual serving plate and let sit until the cakes release themselves from the ramekin (about 1 minute). Remove the ramekins, dust with confectioners' sugar (if using), and serve immediately.

{The Best of America's Test Kitchen 2011}

Fruit Soup

My mom has made this 3 times now and every time we are licking the bowl. It is that good.

You might think this is "chick food" because it is a fruit dish. But guess what? Boys like it, too.

Fruit Soup

¾ c. sugar (we have used as little as 1/4 cup without noticing a difference!)
1 c. water
1 c. peach juice (or another cup of water)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. We used the tri-berry mix from Costco which includes raspberries, blueberries and blackberries.)


Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

{from Sister's Cafe}

Quick and Easy Breadsticks

This recipe is so fast and goes delicious with pizza, pasta, salad, soup, fruit...you get the idea. They literally come together in 5 minutes and cook in 10, which means I make them weekly. I usually sprinkle Parmesan cheese on top but this time we were out, so I tried mozzarella and LOVED it. The cheese got all crunchy and delicious.

Just try them and you'll see what I mean.

Quick and Easy Breadsticks

3 to 3 1/2 cups flour

1 teaspoon salt

1 tablespoon yeast

1 tablespoon honey

1 1/2 cups warm water

melted butter

cheese (parmesan, mozzarella, cheddar...whatever you want to try!)

Add 3 cups flour, salt, yeast, and honey to a bowl. Slowly mix while adding warm water. Knead until shiny and smooth. If you need to add more flour, do so until the dough isn't sticky.

Roll into rectangle. Put dough on cookie sheet and slice with pizza cutter.

Spread melted butter and sprinkle grated cheese (I love mozzarella!) on top.

Bake at 400 degrees for 10-14 minutes until golden brown.

Baked Penne with Chicken, Broccoli, and Mozzarella

This fit the bill for dinner tonight - I could make it ahead and stick it in the fridge, pop it in the oven when we were ready and it turned out delicious.

I have a love/hate relationship with sun-dried tomatoes. Sometimes they are yummy. Other times they really turn me off. I added them this time, but this would still be really good without them.

Baked Penne with Chicken, Broccoli, and Mozzarella

{serves 4}

Topping:

3/4 cup bread crumbs (store-bought or make your own)

2 tablespoons butter, melted

Filling:

1 bunch broccoli (about 1 pound), stalks cut off, florets trimmed into 1-inch pieces

8 ounces penne pasta

1 tablespoons olive oil

1/2 medium onion, minced

3 medium garlic cloves, finely minced or pressed through a garlic press

1/2 teaspoon dried thyme

2 tablespoons all-purpose flour

1 cups low-sodium chicken broth

1/2 cup heavy cream (or half-and-half worked fine for me)

1/2 teaspoon salt

1/2 teaspoon pepper

1 pounds boneless skinless chicken breasts (about 2), trimmed and cut into bite-size pieces

3 ounces mozzarella, grated

4 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces (optional)

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease an 8X8-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in some salt and the broccoli. Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1/2 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1/2 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the cheese and the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

{Modified from Mel's Kitchen Cafe}