Deep Chocolate Pound Cake

You bake this in a loaf pan. Serve it with vanilla ice cream.

Bon Appetit, October 2008

8 Servings

2 1/4 cups all purpose flour

1 tsp baking powder

3/4 tsp coarse kosher salt

1/4 tsp baking soda

1/2 cup sour cream

1/2 cup whole milk

1/4 cup unsweetened cocoa powder

1/4 cup honey

2 tbsp boiling water

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

1 tsp vanilla extract

1/2 cup mini semisweet chocolate chips

Position rack in center of oven; preheat to 350. Butter and flour 9x5x3 inch loaf pan, tapping out any excess flour.

Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.

Sift cocoa powder into another small bowl. Whisk in honey and 2 tbsp boiling water until smooth. Cool completely.

Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.

Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

Roasted Parsnips with Parsley

These were amazing! They sort of tasted like thick potato chips. I'm definitely making this again.

Bon Appetit, October 2008

4 Servings

2 lbs medium parsnips, peeled, cut on diagonal into 1/2 inch thick slices

2 tbsp extra-virgin olive oil

1 tsp coarse kosher salt

2 tbsp (1/4 stick) butter

2 tsp finely chopped fresh Italian parsley

Preheat oven to 450. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.

Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.

Braised Short Ribs

This is a slow cooker meal. I put this together before church and when we got home, the aroma was amazing! I left out the mushrooms. We ate it with a loaf of Italian bread, roasted parsnips, and had the deep chocolate pound cake for dessert.

Bon Appetit, October 2008

4 Servings

4 1/2 lbs 3 inch long beef short ribs

Coarse kosher salt

2 cups dry red wine

1 14.5 oz can diced tomatoes in juice

1 6 oz package sliced button mushrooms

1/2 cup finely chopped onion

6 garlic cloves, peeled

6 fresh Italian parsley sprigs

2 bay leaves

crusty bread

Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.

Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.

Carrie's Onion and Tomato Quiche

I did a little research online, looking up quiche recipes. I took the parts I liked the best and threw them together into my own quiche. I only had an onion, cherry tomatoes from my garden, and some cheese. You can alter this recipe and put in whatever you have on hand. It was quite delicious.

Refrigerated Pie Crust

4 eggs

1 cup shredded cheese (half mozzarella, half cheddar)

1 cup milk

1 cup diced onion

1 cup halved cherry tomatoes

salt and pepper

1/8 tsp nutmeg

Preheat oven to 375. Put pie crust in pie plate. Saute onions until carmelized over medium high heat. Add tomatoes for 1 minute. Spoon vegetables into crust. Top with cheese. Whisk eggs, milk, and nutmeg in a separate bowl. Pour into crust. Bake 35-45 minutes, until eggs are set and tester comes out clean.

Multi-Grain Penne with Hazelnut Pesto, Green Beans, and Parmesan

A great vegetarian one pot meal.

Bon Appetit, October 2009

Prep: 30 minutes

Total: 30 minutes

6 Servings

2 cups (packed) fresh Italian parsley

2/3 cup hazelnuts, toasted

2 tbsp fresh lemon juice

1 tbsp finely grated lemon peel

2 garlic cloves, peeled

1/3 cup plus 1 tbsp olive oil

1 14.5 oz box multi-grain penne

1 8-oz bag trimmed French green beans (haricots verts)

2 bunches green onions, sliced

1/3 cup freshly grated Parmesan cheese

Blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.

Cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add beans; cook until crisp-tender, about 2 minutes.

Heat remaining 1 tbsp oil in nonstick skillet over medium-high heat. Add onions; saute until tender, 3 to 4 minutes.

Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, 3/4 cup cooking liquid, and cheese. Season with salt and pepper.

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

All I can say is that you have to make this recipe! It's so fast and easy and amazing! Most of the ingredients are things you probably have on hand. It's fancy chicken strips.

Bon Appetit, October 2009

Prep: 30 minutes

Total: 30 minutes

4 Servings

2 8-oz skinless boneless chicken breast halves, cut crosswise in half

1 large egg

1 tbsp finely chopped fresh Italian parsley

2 tsp plus 2 tbsp Dijon mustard

1 cup panko (Japanese breadcrumbs)

2 tbsp olive oil

1 cup low-salt chicken broth

3 tbsp pure maple syrup

2 tbsp plus 1 tsp coarse-grained mustard

1 tbsp chilled unsalted butter

Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-1/2 inch thickness. Whisk egg, parsley, and 2 tsp Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.

Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.

Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tbsp Dijon mustard in glass measuring cup.

Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Lime and Honey Glazed Salmon with Basmati and Broccolini

This was really good. It was cool how it all cooked together in one dish. If I make it again, I"ll probably skip the broccolini. Travis said it didn't taste any better than regular broccoli plus it cost a lot more. But it was pretty how it was all tucked in around the fish.

Bon Appetit, October 2009

Prep: 35 minutes

Total: 55 minutes

4 Servings

1/4 cup fresh lime juice

2 tbsp finely grated lime peel

2 tbsp honey

2 tbsp chopped fresh cilantro plus additional for sprinkling

4 tsp soy sauce

1 tbsp olive oil

3/4 cup sliced shallots (about 3 large)

1 1/2 cups basmati rice (9 to 10 oz)

3 1/4 cups (or more) low-salt chicken broth

4 5-6 oz skinless salmon fillets

1 bunch broccolini, bottom inch trimmed, stalks separated if necessary

Preheat oven to 450. Whisk lime juice, lime peel, honey, 2 tbsp cilantro, and soy sauce in small bowl; set aside.

Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and saute until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tbsp lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.