Godiva Truffletini House Party

     This month I was lucky enough to be a host for House Party’s Godiva Truffletini party.  For being a host I was provided with a gift card and rebate forms to purchase Godiva liqueurs and Godiva chocolate infused vodka.  

     In the past I’ve had the Godiva chocolate liqueur and can honestly say that it is just as good as Godiva chocolate.  My cousin is a huge fan of the white chocolate liqueur so for the party I decided to try that.  I used the white chocolate liqueur during the early portion of my party which I held during a book club brunch.  I treated the ladies to coffee laced with Godiva white chocolate liqueur and topped with cinnamon whipped cream.  This is currently one of my favorite ways to drink coffee.

     During the evening I used both the regular and white chocolate liqueurs in coffee and hot chocolate.  Then I took it up a notch and served Godiva Chocolate Raspberry infused vodka in iced tea and Chocolate Covered Cherry drinks made with the infused vodka.  We also had chocolate desserts to go along with the chocolate drinks.  While everyone enjoyed the different drinks, the clear winner of the night was still the coffee with white chocolate liqueur and cinnamon whipped cream.   

Godiva Razzle Tea (from Godiva)

1.5 oz Godiva Chocolate Raspberry Vodka

5 oz. Iced Tea

1 T. sugar

Lemon slices

1.       In a shaker combine the vodka and iced tea. 

2.      Place lemon slices in a tall glass filled with ice.  Pour the iced tea mixture over top and serve with a raspberry garnish.

Chocolate Covered Cherry  (my own creation)

1.5 oz. Godiva Chocolate Raspberry Vodka

1 oz. cherry juice

Cherry (for garnish)

1.       Fill a short glass with ice.  Pour in the vodka and cherry juice and stir.  Garnish with a cherry or chocolate covered cherry.

Café Godiva  (adapted from Godiva)

2 oz. Godiva White Chocolate Liqueur

6 oz. coffee

1 T. cinnamon whipped cream

Chocolate curls

1.       Pour the white chocolate liqueur into a coffee mug.  Pour in the coffee over top of the liqueur.  Top with whipped cream and chocolate curls.

This post linked to:
Not Baad Sundays, Sundae Scoop Sundays

Oatmeal Apricot Cherry Bars: Recipe Swap

     This week our recipe swap was to choose any recipe we wanted from the selected blog.  The blog I was given was Culinary Cache.  It was loaded with recipes I wanted to try but I was in the mood for something sweet and the Oatmeal Apricot Cherry Bars were right up my alley.  

      I didn’t want to have to go to the store and buy anything so instead of using different kinds of fruit preserves I used homemade pear butter I had in the basement.  Any type of jam, preserve, or fruit butter can be used with this recipe.  The white chocolate could also be replaced with dark chocolate.

      The base of the bars is a sweet oatmeal cookie.  After it is baked a layer of jam or fruit butter is spread on top then is topped with the chopped dried fruit and chocolate.  I wasn’t sure how I felt about this combination of ingredients but my husband and I loved it!  

      The sweet oatmeal cookie base pairs well with the sour cherries and apricots and the white chocolate gives it a creamy finish.  I’d like to try different types of dried fruit on the top as well.   This is a versatile recipe but I’ll be using again soon.

Oatmeal Apricot Cherry Bars  (adapted from Culinary Cache)

½ c. brown sugar

6 T. butter

1 t. vanilla

½ t. salt

1 t. cinnamon

1 c. flour

1 c. oats

½ t. baking soda

For the topping:

¼ c. flour

4 T. butter

1 T. sugar

½ c. dried cherries, chopped

¾ c. dried apricots, chopped

½ c. homemade pear butter (or any fruit butter, preserve, or jam)

¼ c. white chocolate chips

1.       Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with cooking spray. 

2.      In a medium mixing bowl cream together the butter and brown sugar.  Stir in the vanilla, salt, and cinnamon.  Mix well. 

3.      Add in the flour, oats, and baking soda and stir until combined.  

4.      Press the mixture into the prepared pan and cook for 25 minutes. 

5.      Meanwhile, combine the butter, flour, and sugar for the topping in a small mixing bowl.  Work into a paste and then add in the mixed fruit.  

6.      Pull the cookie bars out of the oven.  Spread the pear butter over top.  Drop spoonfuls of the fruit topping all over the bars.  Sprinkle with white chocolate chips. 

7.      Bake for an additional 10-15 minutes or until golden.  

8.      Cool completely on a wire rack and cut into 16 squares.

This post linked to:
Foodie Friday, Fusion Friday, Shine on Friday, 
Create and Inspire,  Sweets for a Saturday

Beef Tenderloin with Roasted Vegetables

     I am not one to buy a big slab of meat and cook it for just my husband and I, but when I saw beef was on sale at the market I remembered this recipe that I've been wanting to make.  The marinade sounded simple and delicious.  Another selling point is that it's made with potatoes and carrots so no addition side dish is needed.

       The beef smelled wonderful as it was cooking.  The piece of beef I got was really thick and took longer to cook then I thought it would, so just check the temperature when you think it should be about done.  The beef ended up being really delicious.  The juices and the marinade combined to make a tangy sauce.  The vegetables were soft and seasoned perfectly.  Paired with a green salad it's an easy meal to make on a weeknight.  The longest part is the cooking!

Beef Tenderloin with Roasted Vegetables (adapted from Taste of Home Magazine)
1 beef tenderloin roast (3 pounds)
3/4 c. dry white wine
3/4 c. soy sauce
1 t. minced dried rosemary
3 t. Dijon mustard
1 t. salt
1 t. black pepper
1 t. ground mustard
5 garlic cloves, minced

1 pound potatoes, cut into 1 inch pieces

1 pound baby carrots

1.  Combine the white wine, soy sauce, rosemary, Dijon mustard, salt, pepper, ground mustard, and garlic cloves in a bowl.

2.  Place the beef in a gallon sized freezer bag and pour half the marinade over top of it.  Seal and refrigerate for 12 hours, turning to coat once.  Cover and refrigerate the remaining marinade.

3.  Preheat the oven to 425 degrees.  In a 13 x 9 greased baking dish add the carrots and potatoes.  Cover with the reserved marinade and toss to coat.  Cover and back for 20 minutes.

4.  Remove the beef from the marinade and place on top of the vegetables.  Cook at 425 uncovered for 30 minutes to 1 hour depending on the thickness of the beef and how well you want it done.  A thermometer should read 145 for medium rare and 160 for medium.

This post linked to:
Full Plate Thursday, It's A Keeper Thursday,
Frugal Food Thursday

Murder on Ice: Enhanced Multimedia Edition

Bex Levy is a figure skating researcher for the 24/7 television network in Alina Adam’s enhanced multimedia edition e-book Murder on Ice.  This enhanced addition provides several videos of figure skating throughout the book in order for the reader to truly understand what is happening in the story and to give them a visual.  

The World Figure Skating Championships have come to the United States and America’s sweetheart, Erin, is slated to win.  Instead a Russian skater named Xenia takes the gold and leaves Erin in second plate.  Former Olympic champions Diane and Francis Howarth, who are the announcers for 24/7 network, let the world know that they believe Erin should have won the gold.  A controversy begins centering around the lone Italian judge,  Silvana Potenza.

The next morning Silvana is found dead of a tragic accident.  Only Gil, 24/7 network’s producer, doesn’t believe that is was an accident and he lets Bex know that she needs to find the killer if she expects to keep her job for the next season. With experience only in researching, Bex embarks on a journey to reveal who the killer might be.  Is it Xenia’s Russian coach who wants Xenia to keep the gold medal?  Is it Patty, Erin’s mother who also won a silver medal in the World Figure Skating Championships.  Or is it the web designer who seems to have an obsession for Erin?

Bex is in a race against time to find the killer before the skating exhibitions end and the killer is gone forever.

The story is realistic and has some great details about figure skating.  The characters are believable and the video clips really enhance the story.  However, the book moved slowly and every time Bex found a clue it contradicted what she had already found out.  This end of the book was very abrupt and the book was just okay for me.  

I give this book 2 1/2 out of 5 stars.

Mexican Chicken Casserole

    On weekdays I enjoy making casseroles because they are generally easy to put together and I can get a few things done while they are cooking.  I came across this Mexican chicken casserole from Paula Deen and while it looked and sounded amazing, it had several cans of cream soup which didn't sound so good.  I went ahead and revamped it to make it somewhat healthier and it turned out rather tasty.

     The entire casserole is like a giant, cheesy quesadilla.  It is layers of tortillas topped with a cheesy, chicken, salsa layer.  It is delicious as a casserole or the next day on top of nachos. 

Mexican Chicken Casserole(adapted from Paula Deen)
4 c. cooked and chopped chicken breast
1 (10 oz) can Rotel
1 c. salsa
1 c. low fat sour cream
1 (10 3/4 oz) can cheddar cheese soup
1 t. black pepper
9 flour tortillas
1 c. shredded cheddar cheese

1.  Preheat the oven to 350 degrees.

2.  In a large bowl combine the Rotel, salsa, sour cream, and cheddar cheese soup.  Mix well.  Add in the chicken and stir to combine.  Sprinkle with pepper.

3.  In a greased 9 x 13 pan, layer 3 tortillas, half the chicken and cheese mixture, 3 more tortillas, and the rest of the chicken and cheese mixture.  Top it off with the last 3 tortillas and then sprinkle with the cheddar cheese.

4.  Baked for 30 minutes or until the cheese on top is melted and starting to brown.  Remove from oven and let cool 5 minutes before cutting.

This post linked to:
What's Cooking Wednesday, Midweek Fiesta, Cast Party Wednesday

Roasted Pork with Port Jus and Chipotle-Glazed Apples

     I've been on a huge chipotle kick lately.  I've made a ton of Mexican dishes using the chipotles, but I wanted to try something a little different.  I found these chipotle glazed apples which caramelizes the apples in a sweet sugar mixture with a touch of spicy and smokey chipotles.  It is served on the side of an herbed roasted pork.  While I wish I had the time to roast a pork loin, I don't so I made it into a crock-pot pork which worked wonderfully.

    The pork was tender and flavored with the broths and herbs.  The port sauce was incredible.  It was just a little bit sweet with ton of flavor from the shallots, broths, and pork drippings.  However, it was definitely the apples that stole the show.  On first bite they are sweet and delicious.  As I was swallowing them I felt the fire of the chipotles.  It's not a flavor combination I have often but it was one worth repeating soon in the future.  I finished the meal off with mashed potatoes which took on all the flavor of the Port Jus.

Roasted Pork with Pork Jus and Chipotle-Glazed Apples (adapted from Apple a Day)
For the pork:
1 T. ground cumin
2 t. salt
1 t. thyme
2 t. ground black pepper
1 t. chili powder
1/2 c. brown sugar
1 onion, chopped
1 c. beef broth
1 c. chicken broth
3 lb. boneless pork loin

For the sauce:

2 c. ruby Port

1/4 c. chopped shallots

3/4 c. beef broth

3/4 c. chicken broth

1 t. thyme

3 T. butter

For the apples:
1/2 c. sugar
2 t. cinnamon
2 apples, peeled, cored, and sliced
2 T. olive oil
2 t. canned chipotle chilies, minced

1.  In a bowl mix the cumin, salt, pepper, thyme, chili powder, and brown sugar.  Rub the spice mixture all over the pork loin and set aside.

2.  In a crock-pot mix the chicken broth, beef broth, and onions.  Put the pork loin on top of the onions and cook on low for 8 hours.

3.  An hour before serving, heat the port and shallots in a saucepan.  Bring to a boil and keep cooking for 20 minutes.  Add in the beef and chicken broths and the thyme and continue boiling for 30 minutes. 

4.  Remove a half cup of juices from the crock-pot and add to the port sauce.  Stir well to combine then set aside.

5.  To make the apples combine the cinnamon and sugar in a bowl.  Place one sliced apple in the bowl and toss to coat.

6.  Heat a skillet over medium high heat.  Add in 1 tablespoon olive oil and 1 teaspoon of chipotles.  Add the apple slices and cook for 5-8 minutes, turning to coat well.  The sauce should caramelize on the apples.  Repeat with the remaining apple, adding the remaining oil and chipotle to the pan.

7.  Slice the pork loin and spoon port sauce over top.  Serve the chipotle glazed apples on the side.

This post linked to:
Tempt My Tummy Tuesdays, Tuesdays at the Table, Totally Tasty Tuesdays,
Made From Scratch Tuesdays

Black Bean, Corn, and Cheese Enchiladas with Ranchero Sauce: Meatless Mondays

     Once or twice a week I like to make a vegetarian dish just to give us a break from meat.  Mexican is always an easy way to make a vegetarian meal because black beans are often substituted in for meat.  The black bean enchiladas are no exception.  While I loved the concept of the enchilada I didn't think black beans and cheese would be filling enough so I added in some corn as well.  The corn was a good choice.

     The black beans, corn, and cheese were a wonderful filling.  It gave the enchilada a nice texture and was very filling.  However, the ranchero sauce is the star of the show.  Next time I'd like to make a double batch and freeze half of it.  The sauce looks like regular enchilada sauce but it has a spicy kick from the jalapenos.  It heats up the enchilada which is then combated by the corn and beans.  A wonderful vegetarian meal that even a meat lover can enjoy.

Black Bean, Corn, and Cheese Enchiladas with Ranchero Sauce (adapted from Dainty Chef)
2 t. olive oil
1 c. chopped onion
5 garlic cloves, minced
2 jalapenos, diced
1 t. salt
2 c. vegetable broth
2 T. fresh oregano, chopped
2 T. tomato paste
1 t. cumin

1 T. lime juice

1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained

2 c. Mexican blend cheese, shredded

3 green onions, thinly sliced
8 tortillas

1.  Preheat the oven to 400 degrees.  Spray a 9 x 13 pan with cooking spray.

2.  In a saucepan heat the olive oil over medium high heat.  Add the onion and saute for 1 minute.  Add in the garlic and salt and continue to cook for 5 minutes.  Stir in the broth, tomato paste, oregano, cumin, and jalapenos.  Cook for 8 minutes or until the liquid has thickened, stirring occasionally.   Pour the onion mixture into a blender and blend until smooth.

3.  Put the onion mixture back into the saucepan and add 2 cups of water.  Slowly stir in the lime juice.

4.   In a mixing bowl combine the corn, black beans, half the cheese, and the green onions. 

5.  Spread half a cup of sauce on the bottom of the pan.  Spoon 1/4 cup of the bean mixture into a tortilla and roll up tightly, putting seam side down in the pan.  Pour the remaining sauce over the enchiladas and top with remaining cheese. 

6.  Bake for 15 minutes or until lightly browned.  Top with sour cream and serve.

This post linked to:
Mangia Mondays, Meatless Mondays,  Making You Crave mondays
Mouthwatering Mondays

Hamburger Buns

    I've been seeing a lot of homemade hamburger buns on blogs lately and was wondering what all the hype was about.  I decided to try making them one weekend since we were already planning on grilling burgers on Sunday.  The recipe was fairly simple though the bread needed to rise twice before baking. 

    I wasn't sure if they were going to turn out or not because they looked so small sitting on the baking sheets.  Thankfully they puffed up and grew in the oven and turned a lovely golden brown on top.  They smelled wonderful as they were baking.  I ate one of the buns fresh out of the oven with some butter on it and it was very good.  The bun was soft slightly sweet.

    We put our hamburgers on top and went to town.  I really enjoyed the way the bun tasted with the hamburger.  The one complaint I do have is that the bun got soft very quickly with A1 and mustard on it.  It was still very good, but for all the work, I think I'll stick to store bought buns.

Hamburger Buns (adapted from Beantown Baker)
1 c. warm water
3 T warm milk
1 package yeast
2 T. sugar
2 eggs
3 1/2 c. flour
2 t. salt

2 T. butter

1.  In a small bowl combine the warm water, milk, yeast, and sugar.  Let stand for 5 minutes.  Meanwhile, beat one of the eggs.

2.  In a large bowl combine the flour and salt.  Add int he melted butter and rub it into the flour with your fingertips.  Mix in the yeast mixture and beaten egg until a dough forms.  Dump the dough onto an unfloured counter top and knead the dough, scooping it up and slipping it on the counter.  Knead for 5-10 minutes or until the dough is smoother and elastic.

3.  Shape the dough into a ball and return it to a greased bowl.  Cover with plastic wrap, then a clean kitchen towel, and let rise for 2 hours or until doubled.

4.  Line two baking sheets with parchment paper.  Divide the dough into 8 equal pieces.  Gently roll each piece into a ball.  Arrange 4 balls on each baking sheet, leaving 2-3 inches between each.  Cover with a clean kitchen towel and let rise 2 hours.

5.  Set a large, shallow pan of water on the bottom rack of the oven and preheat to 400 degrees.

6.  Beat the remaining egg with 1 T. water and brush on top of each bun.  Bake for 15-20, turning in the middle of baking, until the tops are golden brown.  Cool completely on a wire rack.

This post linked to:
Not Baad Sundays, Sundae Scoop Sundays

Green Velvet Cupcakes for What's Baking?

     This month Yudith, from Blissfully Delicious, challenged us with a St. Patrick's Day theme for the What's Baking challenge.  This was perfect for me because I was making green desserts for my students for a St.Patrick's day themed party.  I immediately thought of green cupcakes and decided to do a twist on the traditional red velvet cupcake and I made a green velvet cupcake.   I used canned cream cheese icing (gasp!) because the kids do not like real cream cheese icing;  I tried it once before and it was a disaster. 

     The kids were very unsure when they were taking the cupcakes and didn't understand why they were green.  However, once they bit into them they loved them!  To make it more fun for them I added green sprinkles and a gold foil wrapped chocolate coin.  The smiles on their faces were enough to let me know just what they thought of the green velvet cupcakes.

HAPPY ST. PATRICK's DAY!

Green Velvet Cupcakes (adapted from Love From the Oven)
2 1/2 c. flour
2 c. sugar
1 T. cocoa
1 t. salt
1 t. baking soda
2 eggs
1/2 c. butter
1/2 c. plain Greek yogurt
1 c. low fat milk
1 t. vinegar
1 t. vanilla
1 t. green food coloring

1.  Preheat your oven to 350 degrees.  Line a cupcake tin with 24 cupcake liners.

2.  Beat the eggs together in a medium bowl.  Add in remaining liquid ingredients.   Mix until blended.   Slowly stir in the green food coloring and mix well.

3.  Put all the dry ingredients into a bowl and mix to combine.  

4.  Pour the wet ingredients into the dry ingredients and mix for 1 minute or until well combined.

5.  Pour into the prepared cupcake tins, filling each cup 2/3 of the way full.  Bake for 15-18 minutes.

6.  Remove from oven and cool on a wire rack.  When completely cool, frost with cream cheese icing and top with sprinkles and a gold foil chocolate coin.

This post linked to:
Fusion Friday, Foodie Friday, Sweet Tooth Friday 
Sweets for a Saturday, Seasonal Inspiration

Saltine Crusted Pork Chops

     When I was a kid, my dad used to take care of us during the day while my mom was at work and then go to work while we were sleeping. Because of this I got to spend a lot of quality time growing up with my dad. One thing he and I used to like to do was “invent” dishes in the kitchen. One of my favorites was “Chicken ala Fig” which was named after our last name. It was basically chicken rolled in Saltine crackers and fried but man did I love it.

     So when I came across a recipe for Saltine crusted pork chops I immediately thought back to when I was 5 years old eating the chicken my dad made for me. I was almost afraid to try making it for fear it wouldn’t taste how I remembered it. I shouldn’t have worried because it ended up being even better then I remember! The pork chops are so moist and juicy from having the cracker coating seal in the juices. The crackers are lightly seasoned and flavorful. Both my husband and I enjoyed this dish and I can’t wait to make it for my dad.

Saltine Crusted Pork Chops (adapted from Allrecipes)

6 thin cut boneless pork chops
2 eggs
12 oz. Saltine crackers, crushed
½ t. garlic powder

1 t. black pepper

1 t. parsley

1 T. Parmesan cheese

½ t. red pepper
2 T. olive oil

1. Preheat the oven to 375 degrees. Spray a baking pan with cooking spray.

2. In a shallow dish beat the eggs together. In a separate dish combine the crushed crackers, garlic powder, black pepper, parsley, Parmesan cheese, and red pepper.

3. Heat the olive oil in a large skillet over medium high heat.

4. Dip the pork chops into the egg then press them into the cracker crumbs to coat. Fry in the hot oil for 5 minutes per side, or until golden brown.

5. Remove the pork from the skillet and place on the prepared baking pan. Cook for 10 minutes or until they are cooked through.

This post linked to:
Frugal Food Thursdays, Full Plate Thursdays, It's A Keeper Thursdays

Chipotle Taco Salad

     Taco salads are a staple in our house.  Whenever I'm working late or have had a rough day they are easy to put together, I can usually find most of the ingredients in our house, and we both enjoy them.  Sometimes I make them with chicken other times with ground beef.  Most of the time I simply throw in some taco seasoning or enchilada sauce with the meat then build the salad.

    This time I put some chipotles, cumin, and garlic in with the meat.  It gave the beef a nice kick.  I also made a chipotle ranch dressing to go with it.  The dressing was cool with a spicy finish that was perfect with the taco salad.  I put the salad on top of tortilla chips and ate my salad with the chips.  It was a great twist on one of my monthly favorites!

Chipotle Taco Salad (adapted from Gourmet Day To Day)

Dressing:

1/3 c. chopped cilantro
1 c. light sour cream
1 T. minced chipotle chile in adobo
1 t. cumin
1 t. salt
1 t. Arizona seasoning (Penzey's)
4 t. fresh lime juice

Salad:

4 c. shredded lettuce

1 lb. ground beef
2 garlic cloves, minced
1 T. minced chipotle chile in adobo
1 t. cumin
1 c. cherry tomatoes, halved
1/2 c. diced avocado
1/4 c thinly sliced red onion
1 (15 oz) can black beans, rinsed and drained

1.  To make the dressing combine all ingredients, mix well, and refrigerate until ready to serve.

2.  In a large skillet cook the ground beef, garlic cloves, chipotles, and cumin.  Cook until heated through.

3.  Combine the lettuce, tomatoes, avocado, onions, and black beans.  Toss to combine.  Put the salad on four plates, put a half cup of ground beef on top, and drizzle with dressing.  Serve with tortilla chips.

This post linked to:
What's Cooking Wednesday, Midweek Fiesta, Cast Party Wednesday

Potato Leek Soup

    It was extremely cold this past week and all my husband and I wanted was soup. I wanted potato soup, but he wanted something a little different. I scoured my cookbooks and came up with potato leek soup. I’ll admit-I’ve never had a leek before. I’ve seen them, but I wasn’t sure what they tasted like or how to cook them. I looked up some information on them and found that they are a member of both the onion and the garlic families. They look like green onions on steroids and smell like them too.

    The recipe I made didn’t call for much other then the potatoes and leeks but I added in some carrots to give it color and a little white wine to add in some flavors. The combination of potatoes and leeks made for a tasty soup. I topped the soup with a spoonful of sour cream and fresh chopped chives. The sour cream gave the soup a rich bite and the chives added a bit of flavor. This is an easy, delicious soup that I’ll definitely keep in my recipe box to use again.

Potato Leek Soup (adapted from Williams-Sonoma Cookbook)

6 c. chicken broth
2 c. water
3 leeks (white and light green parts) halved and thinly sliced
2 large potatoes, peeled and diced
2 medium carrots, peeled and sliced
1 t. pepper
¼ c. white wine
½ t. thyme

1 t. rosemary

Sour cream and fresh chives for topping

1. In a crock-pot combine the chicken broth, water, leeks, potatoes, carrots, and pepper. Heat on low for 6 hours.

2. Remove 4 cups of the soup to a food processor and blend until smooth. Place back into the soup then add the wine, thyme, and rosemary. Mix well.

3. Heat for an additional 2 hours.

4. Spoon soup into a bowl. Place a spoonful of sour cream in the middle of the soup and top with fresh chives.

This post linked to:
Tempt My Tummy Tuesdays, Totally Tasty Tuesdays
Made From Scratch Tuesdays, Tuesdays at the Table