CHOCOLATE CHIP BROWNIES

Because sometimes only chocolate will do!

CHOCOLATE CHIP BROWNIES

1/2 cup walnus
3/4 cup flour
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into chunks
6 ounces semi-sweet chocolate plus one cup
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract

Heat oven to 350F.
Line the bottom and sides of an 8 or 9 inch baking pan with parchment paper and grease the lining.
Put the nuts in a food processor and process until finely ground. Add the flour and salt, and pulse a few times to combine.
Put the butter and chocolate in a large saucepan over low heat. Cook, stirring constantly, until they melt and the mixture is smooth.
Remove from the heat and stir in the sugar. Beat together the eggs and vanilla in a small bowl, then add the egg mixture to the saucepan and stir to combine. Stir in first the flour mixture, then the chocolate chips and transfer the batter to the prepared pan.
Bake until the brownies begin to pull away from the sides of the pan, about 30 minutes. Cool thoroughly before removing from the pan and cutting.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE and ROASTED POTATOES WITH CHILE AND PARSLEY

Our very first night back in town, my youngest son wanted to celebrate his birthday at home - although he had already had a family party while we were in New Zealand.
He requested steak, potatoes and peas as his Birthday Dinner, after which, we walked around the park, then home to bake cookies for dessert, a cup of tea, and gifts - which he opened in an even shorter amount of time than it took me to wrap them.

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE

1/3 cup olive oil
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (2 pound) flank steak, cut diagonally into 1/4 inch thick slices
wooden skewers

Combine olive oil, lemon zest, lemon juice, salt and crushed red pepper, in a large shallow dish. Add steak. Cover and chill for 8 hours, turning occasionally.
Meanwhile, prepare Horseradish Lemon Dipping Sauce.
Soak skewers in water to cover, for 30 minutes.
Heat Grill or oven to 400F.
Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer. Grill steak 4 to 5 minutes on each side, or to desired degree of doneness. Serve with Horseradish Lemon Dipping Sauce.
HORSERADISH LEMON DIPPING SAUCE
Stir together 8 tablespoons light sour cream, 1 tablespoon horseradish, juice and zest from one lemon, season with salt. Cover and chill for 8 hours.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food‎

ROASTED POTATOES WITH CHILE AND PARSLEY

1 1/2 pounds small potatoes
1/2 cup olive oil
1/4 cup sherry vinegar
1/4 cup toasted walnuts, coarsely chopped
2 anchovy fillets, finely chopped
2 green onions, finely chopped
1 tablespoon honey
1 clove garlic, finely chopped
1 serrano chile, seeded and finely chopped
1/2 cup chopped parsley
2 tablespoons capers

Heat oven to 400F.
On a baking sheet, toss potatoes with 1/4 cup oil, season with salt and freshly ground black pepper, and toss again. Spread potatoes in a single layer, bake until golden and crispy, about 25 to 30 minutes.
In a bowl, whisk together remaining 1/4 cup oil, vinegar, walnuts, anchovies, green onions, honey, garlic and chile, add potatoes, parsley and capers, toss to coat.
Enjoy!

DUCK EGG SALAD WITH BACON AND ROASTED BEETS

My husband picked up a dozen duck eggs for a dinner party, for the duck egg creme brûlée I planned to make for dessert, and two duck balut while he was at the Asian Market.
We had become intrigued by duck balut since talking with a friend who remembers her father eating the snack, and reading a book that introduced us to the popular Philippino street food. Although we still haven't been able to bring ourselves to cook and eat the fertilized and developing embryo, the man at the store where my husband purchased the balut, said he sells at least a dozen of them a week.
However, it took no act of bravery at all to use some of the duck eggs in this delicious, quick salad. I loved how all the components came together to form a delectable, absolutely wonderful meal.

DUCK EGG SALAD WITH BACON AND ROASTED BEETS

MAPLE DIJON DRESSING
1 tablespoon dijon mustard
1 tablespoon maple syrup
3 tablespoons apple cider vinegar
4 tablespoon olive oil
salt and freshly ground black pepper to taste
SALAD
2 beets, tops removed
2 tablespoons olive oil
4 strips bacon
salad greens
1/4 cup toasted walnut pieces
4 duck eggs

MAKE DRESSING
Whisk together mustard, maple syrup and apple cider vinegar. Continue whisking while drizzling in 4 tablespoons olive oil. Season to taste with salt and pepper.
ROAST BEETS
Heat oven to 350F.
Wash beets and place on a sheet of aluminum foil. Drizzle beets with olive oil and fold foil up and around beets to make a sealed package. Roast for 45 minutes, or until beets are completely tender all the way through when pierced with a skewer.
Let beets sit until cool enough to handle, then peel. Cut beets into wedges.
PREPARE BACON
Stack bacon and cut cross-wise into strips about 1/2 inch wide. Gently separate the pieces and place in a heavy pan set over medium heat. Cook the bacon until brown and crispy, stirring frequently. Remove to a paper towel lined plate and allow to drain.
ASSEMBLE SALAD
Just before serving, toss together diced beets, bacon, salad greens and walnut pieces. Add enough dressing to lightly coat all the salad ingredients and divide salads equally between four plates. Divide the beets, bacon and walnuts evenly as well.
FRY THE DUCK EGGS
Heat pan over high heat, add enough cooking spray, butter or olive oil, to coat the bottom of the pan. Fry the duck eggs until the whites are very crispy and the bottom of the yolk is just starting to firm up. Flip the eggs and cook briefly on the other side.
Top each salad with a fried duck egg, sprinkle each duck egg lightly with salt and freshly ground black pepper and serve immediately.
Enjoy!

Recipe adapted from PCC Natural Markets
www.pccnaturalmarkets.com › Cook › Recipes‎

BLUE CHEESE BRUSCHETTA WITH CARAMELIZED PEARS

Following a joyous Church service on Christmas Eve, we had been invited to continue the festivities with friends. Toasts and good cheer, delicious food and jubilant conversations were in wonderful abundance - and Thankfully, they continue throughout the year.

BLUE CHEESE BRUSCHETTA WITH CARAMELIZED PEARS

4 ounces cream cheese, softened
1/2 cup blue cheese crumbles
2 pears, peeled, cored and sliced
2 tablespoons butter
toasted walnuts, coarsely chopped
honey
bruschetta

Mix the cream cheese and blue cheese together in a small bowl. Set aside.
Heat a large skillet over medium heat, melt butter. Place pears into skillet and cook until softened and browned on both sides.
Spread the cheese mixture on each bruschetta, top with a piece of pear, sprinkle with toasted walnuts and drizzle with honey.
Enjoy!

CARAMEL APPLE CRISP and GOOEY APPLE CAKE and APPLE PEAR PIE

The First Day of Fall was yesterday, with the season officially changing from Summer at 4:44pm.
With the slight drop in temperature, different produce available at the markets and clear, bright blue skies, this time of year is inspiring and exciting.
I commence drawing my curtains early against the night, as opposed to leaving them open as I do in the summer months, enclosing my family in a safe, cozy space. I change the covers on our bed, and cook heartier, warmer, richer foods.

CARAMEL APPLE CRISP

1/2 cup caramel topping
1/2 teaspoon ground cinnamon
4 to 6 baking apples, peeled, cored and diced
2/3 cup flour
1/2 cup brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cup quick cooking oats

Heat oven to 375F.
In a large bowl, stir together caramel topping and the cinnamon until blended. Add apples, toss until evenly coated. Spread in 8-inch baking dish.
Bake 45 to 50 minutes, or until apples are tender and topping is golden brown. If desired serve with whipped cream and extra caramel topping.
Enjoy!

Recipe adapted from Betty Crocker, Crisps and Cobblers

GOOEY APPLE CAKE

8 tablespoons butter, divided
1 1/2 cups sugar, divided
1 egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large apples, cored and chopped
1 cup coarsely chopped walnuts
2 teaspoons cornstarch
1/4 cup evaporated milk
1 teaspoon lemon juice
1 teaspoon vanilla extract

Heat oven to 350F.
Grease a 9 inch pan.
Cream butter and one cup of sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into pan, bake for 35 minutes.
Combine 3 tablespoons of butter, 1/2 cup sugar, cornstarch and milk in a saucepan. Bring to a boil and cook for 2 minutes, stirring constantly.
Remove from heat, stir in lemon juice and vanilla.
Pour over hot cake. Serve warm.
Enjoy!

APPLE PEAR PIE

1 1/2 pounds of apples, peeled, cored and sliced
3/4 pound pears, peeled, cored and sliced
1 lemon, zested, then juiced
1/4 cup rum
2 tablespoons finely chopped crystallized ginger
2 teaspoons vanilla extract
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon flour
2 frozen pie crusts, thawed slightly

Heat oven to 350F.
Toss apples, pears, zest, juice, rum, ginger, vanilla, sugar, cinnamon and salt in a bowl. Sprinkle with flour and toss again. Scoop fruit mixture into one crust, top with the other crust.
Cut slits and crimp edges together. Bake until golden, 45 to 50 minutes.
Enjoy!

Recipe adapted from Self, November 2009
www.self.com/

SPICED BLOOD ORANGE SALAD WITH GOAT CHEESE AND GLAZED WALNUTS and TARRAGON CHICKEN and CHOCOLATE POTS DE CREME WITH MAPLE CARAMEL AND SALT

Our babysitter, and friend, and her husband wanted to talk to my husband, a long time entrepreneur about starting their own business.
I invited them for a casual week night dinner, and put the kids to bed so we could sit, have a conversation, trade ideas, and dine in peace.
Their Boot Camp begins this Monday, February the 4th (https://www.facebook.com/fulloutfitness), and I cannot wait to get started!! I have rarely felt a hunger pang since before the holidays, and have been achieving the bare minimum of exercise - I am ready to get back to my healthier lifestyle. 
I had so much fun planning our dinner. I found blood oranges in the store, and I wanted to use them in place of regular oranges because they were a little more special. The Tarragon Chicken was wonderfully tender, and the sauce was absolutely delicious - I was literally spooning it up straight out of the pot (are you starting to see why I might need a little diet and exercise in my life). My Pots de Creme ended up being more like chocolate soup than pudding consistency, but I enjoyed the addition of the maple caramel and salt so much, I hardly noticed.
I am definitely ready to get started full on at Full Out Fitness, and burn off some of my indulgence.

SPICED BLOOD ORANGE SALAD WITH GOAT CHEESE AND GLAZED WALNUTS

6 blood oranges
6 cups greens
1/4 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons chopped fresh chives
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1/2 cup crumbled goat cheese
1 package roasted and glazed walnut pieces

Peel oranges and cut into sections. Arrange greens on serving plate, top with orange segments.
Whisk together oil, vinegar, chives, brown sugar, ginger and salt, drizzle over salad.
Sprinkle with goat cheese and walnuts.
Enjoy!

Recipe adapted from Southern Living, December 2011
www.southernliving.com › Food › Recipes

TARRAGON CHICKEN

1/2 cup plus 2 tablespoons chicken broth
salt and pepper
4 chicken breasts
4 tablespoons Dijon mustard
3 cloves garlic, finely chopped
2 tablespoons dried tarragon, or 3 tablespoons fresh tarragon, chopped, divided use
1/3 cup cream
2 tablespoons cornstarch
1 lemon, zested and juiced
1 tablespoon chopped parsley

Pour the broth into a slow cooker. Season the chicken breasts with salt and pepper, and top with the mustard. Place the chicken in the slow cooker and top with the garlic and 1 tablespoon of dried tarragon. Cover and cook on high heat, until the chicken is tender and a thermometer registers 165F. About 5 hours.
Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened, stir in the lemon juice. Pour the sauce over the chicken.
In a small bowl, combine the lemon zest, parsley and 1 tablespoon of tarragon. Top the chicken with the zest-herb mixture.
Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011
www.rachaelraymag.com › Recipes

CHOCOLATE POTS DE CREME WITH MAPLE CARAMEL AND SALT

2 egg yolks
1/4 cup sugar, divided
1/4 cup cream
5 tablespoons whole milk
2 ounces milk chocolate, chopped
1/2 ounce dark chocolate, chopped
4 teaspoons water
2 tablespoons pure maple syrup
flaky salt, for garnish

Heat oven to 325, set 4 ramekins in a baking dish.
In a bowl, whisk the egg yolks with 2 tablespoons of the sugar until pale. In a small saucepan, bring the cream and milk to a boil. Off the heat, whisk in the chocolates, then the yolk mixture.
Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Cover with foil and bake for 22 minutes, until the pots de creme are almost set, but still slightly jiggly in the center. Transfer the ramekins to a rack and let cool to room temperature. Cover and refrigerate for at least 1 hour.
In a small saucepan, cook the remaining 2 tablespoons of sugar and the water over moderate heat until an amber caramel forms, 6 minutes. Stir in the maple syrup.
Pour the warm caramel over the chilled pots de creme. Sprinkle each with a few flakes of salt and serve.
Enjoy!

Recipe adapted from Food and Wine, January 2010
www.foodandwine.com/.../chocolate-pots-de-creme-with-maple-cara...

MIXED FRUIT CHICKEN SALAD

This was one of my very favorite summer recipes. I made it for friends for lunch on many occasions, and was always excited have some left over, so I could have it again the next day.
I loved, loved, loved the combination of fruit, celery and chicken, and the vinaigrette was absolutely divine! I noticed the spiciness would change, depending on the heat of the jalapeño that was used. But I found the sweet spiciness to be irresistible!

MIXED FRUIT CHICKEN SALAD

1/4 cup chopped walnuts
4 cups chopped cooked chicken breasts
2 cups seedless red and green grapes, halved
2 celery ribs, chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh pineapple
1/4 teaspoon salt
orange vinaigrette

Heat oven to 350F. Bake walnuts in a single layer in a shallow pan, 6 to 7 minutes or until toasted and fragrant, stirring halfway through.
Toss together chicken and next 5 ingredients in a large bowl. Add vinaigrette, toss to coat. Sprinkle with walnuts and serve immediately.

ORANGE VINAIGRETTE

1/2 cup orange marmalade
1/4 cup white balsamic vinegar
1 jalapeño pepper, seeded and finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil

Stir together all ingredients.
Enjoy!

Recipe adapted from Southern Living, May 2012
www.southernliving.com/