Roasted Banana Bars with Browned Butter-Pecan Frosting

Roasted bananas? Yes. It was something new to me too. Ripe bananas (the more brown speckles the better) are sliced and tossed with brown sugar and butter and roasted to perfection. When I took the caramelized bananas out of the oven (before folding them into the batter), I wanted to stop right there and pour them over a big bowl of vanilla ice cream and dig in. It would have been so good. But every bit of roasted banana managed to make its way into these bars. Which I didn't regret, because they turned out terrific! I could have eaten the whole pan of naked bars. But before I got that far, I topped them with a thin layer of browned-butter frosting and a sprinkling of toasted pecans. Delicious.

INGREDIENTS
Bars:
2 cups ripe banana, sliced (about 3 medium)
1/3 cup packed dark brown sugar
1 Tbsp. cold butter, diced
9 oz. (about 2 1/4 cups) cake flour (I used all-purpose, but recommend cake flour for a lighter texture)
3/4 tsp. baking soda
1/2 tsp. baking powder
pinch salt
1/4 cup buttermilk
1 tsp. pure vanilla extract
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs

Frosting:
1/4 cup butter
pinch salt
2 cups powdered sugar
1/3 cup (3 oz.) cream cheese, softened
1 tsp. pure vanilla extract
1/4 cup pecans, toasted and chopped

DIRECTIONS
1. Preheat oven to 400 F. Lightly grease a 9x13 baking dish with cooking spray.

2. To prepare bars, combine banana, brown sugar, and diced butter in an 8-in. square baking dish. Bake in preheated oven for 35 minutes, stirring after 17 minutes. Cool slightly.

3. Reduce the oven temperature to 375 F.

4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a medium bowl. Combine banana mixture, buttermilk, and vanilla in another medium bowl. Place butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

5. Pour batter into the prepared baking pan. Bake in preheated oven for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

6. To prepare the frosting, melt the butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

Makes a 9x13 pan of bars.

(Adapted from Cooking Light)

Red Quinoa with Roasted Butternut Squash, Cranberries, and Pecans

I did a quick Google search to find the health benefits of quinoa. Here's what I learned: quinoa has a very high protein content and contains a balanced set of amino acids making it a complete protein source (unlike wheat or rice), it's a great source of fiber, and contains a good amount of phosphorus, magnesium, and iron. Quinoa is gluten-free, which makes it a great alternative for those suffering from gluten intolerance. When cooked properly (I'm still trying to master this part), it has a light and fluffy texture and tastes slightly nutty.

I'd been waiting for squash season to roll around again so I could try this recipe. It was worth the wait! The warm roasted butternut squash and red onions are soft and sweet. Chewy cranberries, crunchy pecans-each element adds something special. I think this dish tastes best served warm. And it can be reheated the next day if it lasts that long.

INGREDIENTS
1 cup red quinoa
1 1/2- 2 cups low-sodium chicken broth
1 small butternut squash, peeled, seeded and chopped
1/2 medium red onion, finely diced
1 clove garlic, minced
2 Tbsp. extra virgin olive oil, divided
kosher salt and freshly ground black pepper
1/2 cup sweetened dried cranberries
1/2 cup pecans, chopped and toasted (pecans can be toasted in a dry skillet over med-low heat)
1 Tbsp. cider vinegar
2 Tbsp. fresh parsley, chopped (I omitted)
handful of fresh chives, chopped
1/4 tsp. curry powder
1/4 tsp. ground cumin
dash cinnamon

DIRECTIONS
1. Rinse and cook quinoa according to package directions. Follow this link for suggestions on achieving the perfect fluffy quinoa.

2. Preheat oven to 400 F. Line a baking sheet with aluminum foil. Toss squash, onion, and garlic with 1 Tbsp. olive oil and spread on the baking sheet. Season with kosher salt and pepper. Roast in preheated oven for 20-30 minutes until the squash is tender and caramelized, turning occasionally. Remove from the oven to cool slightly before using.

3. In a large bowl, toss cooked quinoa with roasted squash mixture, cranberries, pecans, parsley and chives. Drizzle with 1 Tbsp. olive oil and cider vinegar. Toss and season with curry powder, cumin, cinnamon, salt, and pepper. Adjust seasonings to taste.

Serves 4-6.

(Adapted from Gluten Free Goddess)

Spicy Marinated Turkey Kabobs

This is a flavorful, versatile marinade. Meant for beef, but delicious on turkey (or chicken if you choose). Don't forget veggies too. It's spicy, but not because it's hot, but rather because its heavily spiced. We're talking turmeric, cumin, and smoked paprika (my favorite). Smoked paprika will change your life. I've never met a spice quite like it. In Spain it's known as Pimenton de la Vera and is created by smoking pimiento peppers over an oak fire for several weeks (or at least this website says so). Available in picante (hot) or dulce (sweet), it adds a fantastic smokey flavor with very little heat.

INGREDIENTS
2 lbs. turkey tenderloin, cut into 1-inch pieces
3 cloves garlic, minced
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

DIRECTIONS
1. In a medium bowl, whisk to combine garlic, vinegar, olive oil, paprika, cumin, turmeric, salt, and pepper. Add the turkey, cover, and shake to coat. Marinate in the refrigerator 2-4 hours.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard the marinade and thread meat onto skewers. Grill until the juices run clear.

Serves 6.

(Adapted from Food Network)

Apple Salsa

Sometimes I get discouraged when I'm cooking. Sometimes it takes a lot to not throw a kitchen tantrum... to not rip off my apron, throw my spatula on the floor, and splatter food everywhere. This exact scenario hasn't happened... yet. But I have on occasion slumped off in post-dinner-disaster defeat to leave Dustin alone up against the cluttered counters and massive piles of dirty dishes. I admit that when a meal you've put a lot of work (and money) into is a disappointment, it's hard to handle.

This week I've had a streak of bad luck. I've tried a lot of new recipes, but none of them have been anything special. There's plenty of ordinary dishes out there. I want extraordinary. I'm hoping that I haven't lost my touch and things will turn around by next week. Thankfully, amidst all the dinners that sucked, there was this one small wonder. This sweet apple salsa. So fresh and so simple. I threw it together last second because I had a bag of tortilla chips that were begging to be dipped. It's light and refreshing. The perfect salsa for Fall.

INGREDIENTS
2 large crisp apples, diced
1/2 cup red bell pepper, diced
2 limes, juiced
1 tsp. honey
1/4 cup cilantro, chopped
1/3 cup red onion, diced
1/2 jalapeno, seeded and minced
salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a medium bowl, combine apples, bell pepper, cilantro, onion, and jalapeno. Drizzle with lime juice and honey. Toss to coat. Season with salt and pepper to taste.

(Adapted from Cooking Light)

Orange Rolls, Revisited

I've drastically revised this recipe, so much of what I have written below no longer applies to these rolls. But I spent a lot of time back on April 7th 2009 writing that post so I didn't want to delete it completely! This is the exact same dough (and directions) that I use to make cinnamon rolls. Just the filling and frosting are different. Instead of cinnamon, you get orange zest. Instead of milk and vanilla to thin and flavor the frosting, you get orange juice and almond extract. I've practically written a book about my love affair with these rolls (which you can read here). So I'll leave it at this: they're sensational. 

4/7/09: I live for those rare occasions when we have cinnamon rolls (they are rare because if they weren't I'd weight twice as much and have been hospitalized for sugar overdose by now). Diving into a pan of piping hot ooey gooey cinnamon buns drenched in creamy icing is what I call bliss. Unfortunately it is the type of pleasure that usually ends in regret... since I can't seem to stop after just one, or two, or three...you get the point. I usually make myself sick from consuming copious amounts of soft cinnamon-y swirls. So why inflict such torture upon myself you ask? Because I'll suffer (just about) anything for those first heavenly bites, and inevitably within a few days, maybe weeks, I'll have forgotten the misery that accompanied my over-consumption and start dreaming of them again.

I had been off the buns for about 6 months when the urge returned. Eventually I'd have to include them on this blog, and so I got it in my head that it was time, I was ready to bake my next batch. But since I'm having a rather creative streak lately, I decided to try something new: Orange Rolls. I couldn't find one recipe that I thought was satisfactory so I borrowed an idea from here and there and formulated my very own. The dough is very similar to (and could be used for) regular cinnamon rolls (minus my clever addition of orange zest). I spread a honey-butter (with more zest) filling over every inch of the rolled out dough. For the glaze, I used the juice from the same orange combined with powdered sugar. Be generous with the glaze. If you are in doubt, make more. My rolls were absolutely delicious, but I wish I'd used more glaze (I already adjusted the amount in the recipe). Also, be careful not to over bake them... the whole point of sticky buns is that they are soft and billowy. Honey was the perfect choice of filling... I'm elated that these turned out so well!

I made one pan with all-purpose flour and then a second with 100% white whole wheat flour. White flour guarantees a silky smooth texture, but the whole wheat weren't bad at all. They were definitely more dense (and due to my neglecting the oven, a bit well done). And so I repeat: under cook! Even I figure it's probably futile to try and make a healthy version of cinnamon or orange rolls. For the occasional treat, pure unadulterated white bread is a worthy indulgence. If you must have these more often though (say, as for breakfast instead of dessert) using whole wheat would be a good idea.

I'm happy to announce that these Honey Orange Rolls are so scrumptious that I had no trouble eating half the pan! I suggest having friends around to share them with (if you haven't any friends, I'm sure random strangers will be willing to oblige, and no doubt will quickly become your friends).

INGREDIENTS

6-8 cups unbleached all-purpose flour
2 Tbsp. instant yeast
2 tsp. salt
1/2 cup sugar
1/2 cup butter, melted
2 eggs, whisked
2 1/4 cups warm milk

Filling:

1/2 cup butter, melted
1 1/2 cups brown sugar
zest of 2 oranges

Suggestion: Try adding sweetened dried cranberries to the filling. Haven't tried it yet, but I think it would be chewy and delicious!

Orange Cream Cheese Frosting:

8 oz. cream cheese
1/2 cup butter
3 cups powdered sugar
6-8 Tbsp. freshly squeezed orange juice
1/2 tsp. almond extract
pinch salt

DIRECTIONS

1. In a large bowl combine 3 cups flour, yeast, salt, and sugar. Whisk to combine. Pour in wet ingredients (butter, eggs, and milk). Stir until it is a thick paste. Add the remaining flour, 1/2 cup at a time, until it comes together into a ball.

2. Lightly flour a flat surface, and knead the dough, adding more flour to prevent sticking, 8-10 minutes, until smooth. Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

3. Punch down the dough and divide in half. Roll out each half into a large rectangle. Brush melted butter over the surface of the dough. Sprinkle with brown sugar and orange zest. Roll up lengthwise. Cut each log into 12 evenly sized pinwheels. Place into lightly greased 9x13 baking pans. Cover each pan and let rise until doubled in size, about 1 hour.

4. Preheat oven to 350 F. Bake rolls in preheated oven for 15-20 minutes, until golden on top. Remove from the oven and place on a cooling rack.

5. While the rolls are baking, prepare the frosting. Beat the butter and cream cheese in a large bowl with an electric mixer until fluffy. Slowly add the orange juice, powdered sugar, almond extract, and salt. Beat until smooth. If the frosting is too thick, add more juice.

6. Pour frosting over the hot rolls, dividing it among the two pans. Serve warm.

Fills two 9x13 pans, about 24 rolls.

(Dough from my mom, Frosting from Tasty Kitchen)

Cinnamon Rolls, Revisited

Over the weekend I helped host a baby shower brunch for one of my best friends and the occasion called for cinnamon rolls. I'm not super clever at crafts or good at decorating, but I can bake. And I'm always happy to. It's probably my favorite way to spend a weekend morning. Forget the gym or running errands, I'd rather hide in my kitchen and create irresistible aromas and tastes.

I've shared this recipe before, but this time I made a few changes. The dough is the same. Still easy and wonderful. But now I'm giving you topping options- icing or cream cheese frosting. Take your pick. I loved the thicker cream cheese frosting. Dustin made it clear that he preferred the old icing. No big deal. This recipe comes in pans of two, so next go 'round I'll just make one each way!

1/2/10: Christmas morning called for cinnamon rolls. I knew the minute I rolled up my sleeves on Christmas Eve and set about making the dough that would become these buns, Christmas was destined to be a day of indulgences. Sugary-sweet fluffy white rolls drowning in vanilla icing...what a perfect breakfast. Problem is, one bun is never enough. As long as the pan of rolls remains on the counter I'll be eating them. All day long! Lucky I had Dustin's family to share them with (this isn't the type of treat you should enjoy on your own-that would be dangerous)!

As I mentioned, I made the dough the night before. I'd never done this before. I hoped that if I used active dry yeast instead of instant, and stored the dough in the refrigerator overnight (during the first rise), it would be ready to roll out in the morning. The dough was already overflowing its bowl by bedtime so I gently punched it down, re-covered it, and wished for the best. I woke up bright and early Christmas morning (much before the rest of the house- I'm like a little kid when it comes to Christmas- I can't sleep a wink!), tiptoed past the piles of presents, and into the kitchen to begin my work. I was slightly frightened to discover that the dough hadn't risen at all since I'd slapped it the night before. Had I killed it? Wait. Don't panic. I've got time- maybe it'll warm up and rise. And I was right. Two or three hours later (after presents- it's a long process in Dustin's home) the rolls had risen to the top of the pan and were ready to be baked!

They turned out wonderful: browned on the tips, soft and chewy in the middle! As you might guess, they didn't last long. Best enjoyed warm, with a large glass of milk, and a friend to share them with.

10/9/09: What is one of my absolute favorite foods ever? These are. They are the cinnamon buns my mom made us as kids. I love them. Because I am a breadaholic and because they are that good. Leave off the raisins, and Dustin loves them too. We all do! They're light and fluffy on the inside and sweet and sticky in between the layers. I try to under cook them a little so they stay soft and gooey, and then smother them in a rich glaze. Please, eat them warm, right out of the pan. It's an experience you can't live without.

In the rare chance that you have leftovers (OK, this recipe does make 2 pan-fulls), freeze or refrigerate and then warm them up in the microwave. They'll only keep for a day or two at room temperature. Someday I plan on making the frosting with cream cheese. Cinnabon uses cream cheese in their icing so I imagine it will be divine! When I do, I'll let you know how it goes.

INGREDIENTS
6-8 cups unbleached all-purpose flour
2 Tbsp. instant yeast
2 tsp. salt
1/2 cup sugar
1/2 cup butter, melted
2 eggs, whisked
2 1/4 cups warm milk

Filling:
1/2 cup butter, melted
1 1/2 cups brown sugar
ground cinnamon
raisins (optional)
pecans, chopped (optional)

Icing:*
4 cups powdered sugar
1/4 cup butter
1 tsp. vanilla extract
1/2 cup milk

*I don't actually have a specific recipe I follow when I make this icing. The basics are always the same: butter, sugar, and milk. It is supposed to be much thinner than the cream cheese frosting. It should be able to be poured on (rather than spread). Feel free to make more or less and adjust to your desired consistency.

OR
Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
6-8 Tbsp. milk
3 cups powdered sugar
1 tsp. pure vanilla extract
pinch salt

DIRECTIONS
1. In a large bowl combine 3 cups flour, yeast, salt, and sugar. Whisk to combine. Pour in wet ingredients (butter, eggs, and milk). Stir until it is a thick paste. Add the remaining flour, 1/2 cup at a time, until it comes together into a ball.

2. Lightly flour a flat surface, and knead the dough, adding more flour to prevent sticking, 8-10 minutes, until smooth. Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

3. Punch down the dough and divide in half. Roll out each half into a large rectangle. Brush melted butter over the surface of the dough. Sprinkle with brown sugar, cinnamon, raisins (optional), and pecans (optional). Roll up lengthwise. Cut each log into 12 evenly sized pinwheels. Place into lightly greased 9x13 baking pans. Cover each pan and let rise until doubled in size, about 1 hour.

4. Preheat oven to 350 F. Bake rolls in preheated oven for 15-20 minutes, until golden on top. Remove from the oven and place on a cooling rack.

5. While the rolls are baking, prepare the icing/frosting. For the icing, whisk to combine all the ingredients in a medium bowl. Adjust milk and sugar until you reach the desired consistency. For the frosting, beat butter and cream cheese in a large bowl with an electric mixer until fluffy. Slowly add the milk, powdered sugar, vanilla, and salt. Beat until smooth. If the frosting is too thick, add more milk.

6. Pour icing/frosting over the hot rolls, dividing it among the two pans. Serve warm.

Fills 2 9x13 pans, about 24 rolls.

(Rolls from my mom, Cream Cheese Frosting adapted from All Recipes)

Grilled Apple, Cheddar, and Caramelized Onion Turkey Burgers

You can't argue that ground turkey breast is the healthy way to go with a burger. If you add the right ingredients, and don't overcook them, turkey patties can be juicy and delectable. I seasoned mine with fresh garlic and spicy Dijon and melted sharp Cheddar over them while still on the grill. Then I topped them with thinly sliced apples (which can also be grilled) and sweet caramelized onions. I know, yum.

As for the apples- to grill or not to grill? I tried them both ways. Grilled until tender they are soft and sweet, but almost disappear amongst the other ingredients. If you leave them crisp they stand out better and add a pleasing crunch with each bite. It's up to you. And those fries? Sliced sweet potatoes are tossed in olive oil and Cajun seasoning and roasted to perfection. For more detailed instruction click here.

INGREDIENTS
1 lb. ground turkey breast or thigh
2 cloves garlic, minced
1 tsp. Dijon mustard
2 large or 4 small yellow onions, thinly sliced
extra virgin olive oil
salt and freshly ground black pepper
4 slices sharp Cheddar cheese
1 Fuji apple, thinly sliced
4 whole wheat hamburger buns

DIRECTIONS
1. To caramelize onions, heat a drizzle of olive oil in a large saute pan over medium heat. Add onions and season with salt and pepper, Cook, stirring frequently, until onions are soft and caramelized, about 25-30 minutes. (You will want to reduce the heat to medium-low partway through cooking to avoid burning.)

2. In a medium bowl, combine the turkey, garlic, and mustard. Season with salt and pepper. Mix gently and form into four evenly sized patties.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill burgers until the juices run clear. Top with cheddar several minutes before they burgers are done to allow the cheese to melt. Place apples on the grill for a minute on each side to caramelize (optional). Serve on a whole wheat bun with sliced apple and caramelized onions.

Makes 4 burgers.

Peanut Butter and Jelly Bars

Today's recipe is dedicated to all peanut butter-lovers like me. These bars wills satisfy all your chewy, creamy, crunchy peanut butter needs. A thick peanut butter cookie crust is spread with your favorite jelly and then topped with more cookie crumbles and salted peanut pieces. It's a mouthful of peanut butter bliss.

INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
3 cups all-purpose flour
1 1/2 cups sugar
2 large eggs
2 1/2 cups creamy peanut butter
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. pure vanilla extract
2 cups strawberry jam (or your favorite flavor)
2/3 cup salted roasted peanuts, roughly chopped

DIRECTIONS
1. Preheat oven to 350 F. Grease a 9x13 pan with butter, line the bottom with parchment paper, and butter and flour the parchment paper. (Is this all really necessary? Probably not. I'm sure a little cooking spray would do.)

2.Combine butter and sugar in a large bowl. Beat with an electric mixer on high until fluffy, about 2 minutes. Add the eggs, vanilla, and peanut butter. Beat on medium speed until well combined.

3. In a separate bowl, whisk to combine the flour, salt, and baking powder. Add to wet ingredients and mix on low until combined. Transfer two-thirds of the mixture to the prepared pan and spread evenly with a spatula. Spread the jam on top of the peanut butter mixture. Dollop the remaining third of the peanut butter mixture on top of the jam. Sprinkle with the chopped peanuts.

4. Bake in preheated oven until golden, about 40-45 minutes. Transfer to a wire rack to cool. Refrigerate several hours for easy slicing.

Fills a 9x13 pan.

(Adapted from Every Last Cookie, originally from Martha Stewart)

Pizza Sauce, Revisited

I've probably made my pizza dough a hundred times since I first published it. But this is only the second time I've topped it with regular tomato sauce! Sometimes normal is what you need. It might be basic, but this pizza sauce is not boring. It's made with ingredients that I usually have on hand, with a few additions that make it crazy delicious. (A little honey, salty anchovy paste, and rich Parmesan.) I decided to make this pizza "supreme" and topped the sauce with thinly sliced fresh pepperoni, bell peppers, red onion, cremini mushrooms, black olives, and a blend of smoked cheeses (mozzarella, cheddar, and Gouda). After it came out of the oven I garnished it with a sprinkling of fresh basil and oregano.

1/28/09: While researching pizza dough techniques, I came across this recipe titled "Exquisite Pizza Sauce". I figured that if it's author was that confident, I should give it a try. Making my own actually turned out to be cheaper than buying a bottle at the store and that was using organic ingredients! (I had all the spices and the Parm already on hand, so all I had to buy was a mini can of tomato paste.) I was truly surprised at how delicious this turned out! All the flavors of the different herbs and spices meld so perfectly and create a sensational sauce! All you have to do is keep cans of tomato paste on hand and you can have homemade "exquisite" sauce any night!

INGREDIENTS

1 (6 oz.) can tomato paste
warm water (to the desired consistency- I use about 4 oz.)
3 Tbsp. freshly grated Parmesan cheese
1 tsp. minced garlic
1 Tbsp. honey
1/2 tsp. anchovy paste (optional, but recommended)
3/4 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
1/4 tsp. dried basil
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper (adjust to taste)
1/8 tsp. dried red pepper flakes
salt, to taste

DIRECTIONS

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste (optional), onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.

2. Sauce should sit for 30 minutes (or longer in the refrigerator) to blend flavors; spread over pizza dough and prepare pizza as desired.

Makes enough for one large pizza.

(Adapted from All Recipes)

Apple Chicken Quesadillas, Revisited

I give up. I've made these quesadillas so many times. And every time I try to capture them on camera. And consistently fail miserably. They're just not photogenic. Who knew food could be such a hard subject?! So please, believe me when I say how incredible these quesadillas are! This time I added a little smoked Gouda alongside the cheddar and some thinly sliced red onions. Both great additions. Chicken + apples + cheese. You really can't go wrong. Oh, and don't skip the salsa. It's essential.

2/20/09: Several months ago I came across a Simply Recipes post for quesadillas with chicken, cheese, and...apple? I thought, "how strange!" and resolved to try them at once! Ever since our first crunchy bite, Dustin and I have been addicted! These are awesome! I don't even bother making a quesadilla any more unless I have a crisp apple to slice...plain old chicken and cheese just doesn't cut it. Whoever dreamed up this combination is a culinary revolutionary! It's new and edgy and pure genius! Dipped in salsa, even better. Slice your apples fairly thick, and cook your quesadilla quickly so that the apples remain crispy. It's the kid-friendly, adult adored, anytime meal/snack/treat!

INGREDIENTS

whole wheat flour tortillas

apple (such as a crisp Granny Smith), sliced 1/4 in. thick

boneless skinless chicken breast, cooked and diced

sharp Cheddar cheese, shredded (or smoked Gouda...mmmh)
red onion, thinly sliced (or caramelized onions... how amazing would that be?!)

salsa, for serving

DIRECTIONS

1. Preheat griddle or grill pan to medium-high heat. Butter or spray with nonstick cooking spray.

2. For griddle or stove top pan: Place a tortilla on the preheated surface. Cover with a thin layer of cheese. Top one half of the tortilla with chicken and onions (if using). Cook until the cheese is melted. During the last minute add the apple slices over top the chicken and then fold the other half over the apple slices. Finish cooking until tortilla is browned.

3. Repeat with the remaining quesadillas. Slice and serve with salsa for dipping.

Makes 4 quesadillas.

(Recipe adapted from Simply Recipes)

Spicy Poblano Burgers with Pickled Onions and Chipotle Cream

Have I mentioned that I'm in my last semester of nursing school? I graduate in less than 3 months! I like to think this means that I'm done with school (after I take boards). Forever. (I tell myself this to get through.) Reality is, I'll probably go back someday.... but for now I'm looking forward to being a real grown up girl! Getting my first job. Receiving my first real paycheck. No more homework. Bliss. The best part of all of this is that I've finally found somewhere that (at least for now) I want to work! Something finally clicked. I met my match. Of course it happens that where I want to work is one of the harder places to get hired as a new grad. It requires intensive care experience and a nine month internship. (Long hours and hard work.) But what's another year?

On a totally unrelated subject, how about a hamburger? Since it's still officially summer and I know you're itching to throw another BBQ, I'm here to help. I realize I've posted a large number of burgers already (visit the recipe index and see for yourself). I wonder if I'll ever run out of variations on the basic burger. I hope not. Not if they're all this good!

This poblano infused beef patty is spicy, but not overwhelmingly so. The chipotle sour cream has a bit of a kick too. But mellowed by the sweet pickled red onions and buttery brioche bun, it's manageable. This is the first time I've pickled onions. This is coming from an onion lover, but I think they're awesome! This southwestern burger + sauce + topping combination is creative and seriously delicious. 

INGREDIENTS
1 lb. lean ground beef
2 poblano chiles
2 Tbsp. fresh cilantro, chopped
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 whole wheat hamburger buns

Pickled Red Onions:
1 small red onion, thinly sliced
1/4 cup rice vinegar
1 Tbsp. organic cane sugar
salt and freshly ground black pepper

Chipotle Cream:
1/4 cup sour cream
1 1/2 tsp. shallots, minced
2 Tbsp. fresh cilantro, chopped
squeeze of fresh lime juice
1/2 chipotle pepper, minced + 1 tsp. adobo sauce
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the pickled onions, in a small bowl, dissolve sugar in vinegar. Season with salt and pepper. Add onions and shake to coat. Refrigerate at least several hours before serving.

2. Preheat broiler. Place poblanos directly under the broiler and broil until charred, about 5 minutes on each side. Place in a bowl covered with plastic wrap or seal tightly in a Ziploc bag. Allow to steam for 15 minutes. Peel off the skin and discard. Remove the stem. membranes, and seeds and finely chop.

3. To make the chipotle cream, whisk to combine the sour cream, shallots, cilantro, lime juice, and chipotle in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use.

4. To make the burgers, in a large bowl, gently combine the ground beef, chopped poblanos, cilantro, and seasonings with your hands. Form into four evenly sized patties.

5. Preheat grill to medium-high heat. Place patties on the grill rack coated with cooking spray and grill until they reach the desired degree of doneness. Place on a whole wheat bun and top with pickled onions and chipotle cream.

Makes 4 burgers.

(Adapted from Cooking Light)

Spice Cake with Caramel Cream Cheese Frosting

Last weekend my littlest sister turned 16. And so I baked her a cake (a threw her a little BBQ). But the cake was the highlight of the night. This recipe marks my official passage into the flavors of fall. Spice cake.  You can't get much more Autumn than that. I'm not saying that a few more summer tomatoes or fresh ears of corn won't make it onto the menu, but I'm moving on. Embracing what's coming. I've already stepped out into a few crisp mornings and had to turn the fan off a few nights in a row (although the AC is still running)! September is one of my favorite months. It's still warm, but sometimes breezy and cool. It brings the excitement of a fresh start to a school year and the upcoming holidays. And if you live here in Virginia, the beginning of the most beautiful time of the year.

I chose to bake Brooke a spice cake simply because it sounded so good. And I paired it with a caramel cream cheese frosting. The cake was moist and robust with earthy fall flavors- cinnamon, nutmeg, allspice, and cloves. And the frosting was tart and sweet and smooth.

This was the first time I attempted creating a cake with four layers. The hardest part is slicing the two rounds evenly in half. Mine were far from level. I've yet to create a symmetrical cake. But I really don't care, because I'm  into taste! And this cake tasted great.

INGREDIENTS
Spice Cake:
2 cups brown sugar
1/2 cup (1 stick) butter, softened
1/2 cup canola oil
5 large eggs, separated
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
pinch salt
1 cup buttermilk

Caramel Cream Cheese Frosting:
1/2 cup light brown sugar
1/2 cup (1 stick) butter
2/3 cup heavy whipping cream
16 oz. cream cheese, softened
12 Tbsp. butter, softened
1 tsp. pure vanilla extract
pinch salt
3 1/2 cups powdered sugar

DIRECTIONS
For the Spice Cake:
1. Preheat oven to 350 F.

2. Lightly grease 2 (9-inch) cake pans. Cut 2 (9-inch) parchment paper rounds and line the pan bottoms. Grease and flour the parchment rounds.

3. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition.

4. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well.

5. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.

6. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks.

7. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside. Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining frosting. Slice and serve. 

For the Caramel Cream Cheese Frosting:
1. Melt the brown sugar and 1/2 cup butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

2. Place remaining 12 Tbsp. butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill until ready to use.

Makes a tall 9-inch round layer cake. 

(Spice Cake from Food Network, Frosting from My Recipes)

Whole Wheat Blueberry Banana Muffins

I can buy blueberries a lot faster than I can eat them. And when that happens, I rinse, dry, and freeze 'em. Tucked away in my icebox, they are perfect for occasions like this. When the urge to bake hits. When I need a fluffy moist muffin that isn't full of calories. (I know I've complained before that a muffin shouldn't equate to cake.) These are wonderful and light- sweetened with ripe banana, blueberries, and just enough honey. Unsweetened applesauce replaces the fat and they're 100% whole wheat! I must warn you that this recipes makes a large amount of batter. You can fill each muffin cup to the top and they'll be towering tall (like I prefer), or divide the batter between a few more holes and make another half dozen muffins.

INGREDIENTS
2 1/2 cups white whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 eggs, whisked
1 1/2 cups ripe banana, mashed
1/2 cup honey
1/4 cup unsweetened applesauce
1 tsp. vanilla extract
2/3 cup milk (I used 1%)
1 cup fresh or frozen blueberries

DIRECTIONS
1. Preheat oven to 375 F. Lightly grease or line a 12-cup muffin tin.

2. In a medium bowl, whisk to combine flour, baking powder, baking soda, salt, and cinnamon.

3. In a large bowl, whisk to combine eggs, banana, honey, applesauce, vanilla, and milk. Add dry ingredients and stir until just combined. Gently fold in the blueberries.

4. Divide the batter between the 12 muffin cups, filling to the tops. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven to cool on a wire rack.

Makes 12 large muffins.

Grilled Apple Salad with Cinnamon Maple Cider Vinaigrette

On our drive back from Polyface Farm we stopped to pick a few of the first apples of the season... Galas and Ginger Golds. I've been stashing away my apples recipes, anticipating Fall. Since September is here, I'm bringing apples back! Galas are not my favorite variety- they're not as sweet or crisp as other apples. But that's what I had, and charred on the grill they were extremely good! Tender-crisp apples and smokey sharp cheddar over fresh greens with toasted pecans and a cinnamon maple vinaigrette. It works so well.

INGREDIENTS
smoked cheddar, grated
baby spinach
mixed greens
Gala apple, thinly sliced (but not too thin or it will get soggy on the grill)
extra virgin olive oil or cooking spray
pecans, toasted

Cinnamon Maple Cider Vinaigrette:
1 Tbsp. cider vinegar
2 Tbsp. extra virgin olive oil
1 tsp. maple syrup
1/4 tsp. Dijon mustard
salt and freshly ground black pepper, to taste
dash of cinnamon

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. Lightly brush or spray apples slices with a little olive oil. Grill for a minute or two on each side until tender-crisp.

2. To make the vinaigrette, whisk to combine the vinegar, maple syrup, and Dijon mustard in a small bowl. While continuing to whisk, slowly stream in the olive oil. Season to taste with salt, pepper, and cinnamon.

3. To assemble the salad, layer the spinach, mixed greens, cheddar, grilled apples, and pecans in a large bowl. Drizzle with the vinaigrette and serve.

Vinaigrette serves 2.

(Adapted from Cooking Light)

Maple Roasted Chicken with Sweet Potatoes

Last weekend we took a drive into the beautiful rolling hills of Shenandoah and visited Polyface Farm. If you've read The Omnivore's Dilemma or seen Food, Inc. you're familiar with this place. This little farm became famous for defying the industrial food chain and raising animals in a natural sustainable manner. Since we live so close (100 miles isn't far, right?), I wanted to see for myself! We rolled out into the country in our little blue civic and had a grand time. We frolicked through the fields with the turkeys and hens and shot photos with the pigs in the barn. The cows and chickens were happily munching away in their pastures. It was cute, it was quaint. I wanted to stay. But let's remember why I really came... to eat.

I've talked a lot about where I buy my local beef, but until now I'd never eaten a Virginia chicken. And I couldn't wait! We brought home a few dozen farm-fresh eggs and several whole chickens. And this is what I made for Sunday dinner- with my first local, fresh, "beyond organic" chicken. I chose to roast my bird atop caramelized sweet potatoes, carrots, and onion. The chicken was tender, juicy, perfect. The chicken juices bathed the veggies in their goodness. It was an awesome dinner.

It feels good to support VA farmers. It brings peace of mind to know where your dinner comes from and what it was made from. (That when you buy chicken you're getting just that- real chicken.) And the best part? It tastes great.

INGREDIENTS
1 3-4 lb. whole chicken, insides removed
1 yellow onion, cut into wedges
2 large sweet potatoes, peeled and chopped
4 carrots, peeled and chopped
2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
freshly ground black pepper
1 Tbsp. pure maple syrup
6 sprigs fresh thyme

DIRECTIONS
1. Preheat oven to 400 F.

2. Toss vegetables with a drizzle of olive oil in the bottom of a large roasting pan. Season with salt and pepper. Top with the sprigs of thyme.

3. Rinse the chicken and pat it dry. Rub the oil all over the surface of the chicken. Season with salt and pepper. Place the chicken breast-side-up in the pan on top of the vegetables. Brush/drizzle with the maple syrup.

4. Roast in the preheated oven for about 1 hour (depending on size), until the juices run clear. If the chicken is browning too quickly you can cover it with aluminum foil. Remove from the oven and let rest 10 minutes before serving. 

Serves 2-4.

(Adapted from Real Simple)

Whole Wheat Honey Flax and Sunflower Seed Bread

When my life gets busy, the first thing to go is homemade bread. Sometimes I wish I could barricade myself inside my kitchen and just bake, with no worries in the world besides how high my dough will rise and whether I should have let that loaf cool longer before biting in (I never wait). Bread baking requires a time commitment that I realize not everyone can give on a regular basis. I've learned how to fit the process in around other tasks I need to accomplish. For example, on a morning off I might make my dough and then let it rise while I take a trip to the gym. When I get home I form it into a loaf and put it in the pan for its second rise (meanwhile I'm taking a shower, cleaning the bathroom, starting the laundry, etc). Then while its baking I'm catching up on my homework. When lunchtime rolls around I have a still-warm loaf of fresh baked bread to make my sandwich, and it's fantastic. But that's definitely not every day.

Last week (before I started school again) I had a leisurely day I dedicated to this bread. It's whole wheat, sweetened with a hint of honey, and speckled with nutritious flax and sunflower seeds. Soft, hearty, and nutty. There's a lot of possibilities here. You could make this with a variety of nuts and seeds (say sesame, poppy, or pumpkin). You could use butter, olive oil, or grapeseed oil instead of canola. Sugar or agave instead of honey. Get creative. This recipe is perfect just the way it is, but it's open to adaptation.

INGREDIENTS
1 1/3 cups warm water (100-110 F)
1 1/2 tsp. active dry yeast
2 Tbsp. honey
1 tsp. salt
2 1/2 cups white whole wheat flour + extra for kneading
1/4 cup sunflower seeds + extra for sprinkling on top
1/4 cup flax seeds + extra for sprinkling on top
2 Tbsp. canola oil

1 egg, beaten + 1 Tbsp. water, for egg wash

DIRECTIONS
1. Dissolve honey in warm water. Add yeast and let proof for 10 minutes, until bubbly.

2. In a large bowl, combine salt, flour, sunflower seeds, and flax seeds. Pour in yeast mixture and oil. Mix until dough pulls away from the sides of the bowl, adding more flour as necessary.

3. Turn dough out onto a lightly floured surface and knead for 5-10 minutes, adding more flour as necessary to prevent sticking, until smooth. Place in a large bowl coated with cooking spray, cover, and let rise about 1 hour, or until doubled in size.

4. Punch dough down and form into a log. Place in a lightly greased bread pan, cover, and let rise another hour.

5. Preheat oven to 350 F. Brush top of loaf with egg wash and sprinkle with seeds.

6. Bake in preheated oven for 35-40 minutes until the top is golden and the loaf sounds hollow when tapped. (If the top is browning too fast you can cover it with aluminum foil partway through cooking.) Remove from the oven and let cool before slicing.

Makes 1 loaf.

(Adapted from All Recipes)