French Onion Pork Chops

     When the weather starts getting colder I start looking for comfort food. My favorite comfort foods are soups, macaroni and cheese, and pot pies.  Unfortunately many of my favorites are super high in calories so I can only have them occasionally.

      When I found a recipe for French Onion braised chicken I was intrigued.  The recipe only called for a small amount of cheese and none of the bread or croutons that go on top.  I liked that it incorporated one of my favorite soups with poultry to make it a main dish recipe with less calories and fat then the soup.  I had taken pork chops out of the freezer so I substituted them in for the chicken in this recipe.

       I was surprised by the rich, delicious flavor of the pork chops and broth.  The pork is made really tender by baking in the French Onion broth.  The cheese on top is broiled at the last minute to give it that classic browned topping of French Onion soup.  I really enjoyed this twist on a classic.

French Onion Pork Chops  (adapted from Mary Ellen's Cooking Creations)
1 T. olive oil
1 T. butter
2 onions, sliced
3 garlic cloves, minced
1 t. rosemary
1 t. thyme
1 t. salt
1 t. black pepper
1/4 c. white wine
1 c. beef broth
1 t. olive oil
4 boneless pork chops
4 slices Swiss cheese

1.  In a heavy bottomed pan heat the olive oil, and butter.  Add the onions and let them cook down, stirring occasionally.  As you are caramelizing the onions you do not want them to cook too fast so keep an eye on them. 

2.  After allowing the onions to cook down for 15 minutes add in the garlic, herbs, and remaining sugar.  Continue cooking for 15-20 minutes or until onions are caramelized.

3.  Stir in the white wine and scrape up all the browned bits from the bottom of the pan.  Simmer for 5 minutes.

4.  In a large skillet heat 1 teaspoon of olive oil over medium heat.  Sprinkle the pork chops with salt and pepper and brown in the skillet, about 2-3 minutes per side.

5.  Preheat the oven to 350 degrees.

6.  Pour the onion mixture into the bottom of an 8 x 8 baking dish.  Place the pork chops on top of the onions.

7.  In the same skillet that cooked the pork chops, add the beef broth and scrape up any brown bites.  Pour the broth over top of the chicken and onions.

8.  Bake for 30 minutes or until the pork chops are fully cooked.  Place a slice of cheese on top of each pork chops and broil for 1-2 minutes or until the cheese is bubbly and brown.

This post linked to:
The Bulletin Board, Mangia Monday, Tasty Tuesdays,

Salted Caramel Filled Chocolate Chip Cookie #SundaySupper #Bakeforacure

     October is Breast Cancer Awareness month.  Every year millions of American women are diagnosed with breast cancer.  With the statistics being 1 in every 8 women having breast cancer at some point in their life chances are you will know someone who has it.  My grandmother had breast cancer, my next door neighbor had breast cancer, and one of my best friends mother had breast cancer so it is a cause near and dear to my heart.  In college I joined the sorority Zeta Tau Alpha and was happy to find that we participated in many events for breast cancer awareness.

     This week #SundaySupper is going to #Bakeforacure.  The challenge was to bake something in a pie pan.  I've made many pies over the years so I wanted to challenge myself to make something else in the pie pan.  Since my favorite "cake" is a giant chocolate chip cookie cake that's what I wanted to make.

     Of course I couldn't just make a giant cookie, I had to jazz it up.  I decided the best way to do that would be to put a layer of homemade caramel in the middle of it.  Boy was I glad I did!  The cookie took longer to bake then I thought it would be it was worth the wait.  The caramel made a sweet, crispy coating on the outside edge of the cookie but stayed gooey on the inside.  The cookie was sweet, chocolatey, and full of caramel.  I could have eaten the whole thing myself!  Luckily I took it in to work to share with my fellow teachers.

Salted Caramel Filled Chocolate Chip Cookie (adapted from Modern Alice)
For the cookie:
2 c. flour
1/2 t. salt
1/2 t. baking soda
8 T. butter
1/4 c. applesauce
1 c. brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
2 c. chocolate chips

For the caramel:
1 c. sugar
1/4 c. water
2/3 c. heavy cream
3 T. butter
1 t. sea salt

1.  Preheat the oven to 350 degrees.  Spray a pie pan with cooking spray.

2.  In a medium bowl combine the flour, salt, and baking soda.

3.  In a large mixing bowl cream the butter and sugars.  Add in the applesauce and mix well.  Beat in the eggs and vanilla and mix until smooth.

4.  Add the dry ingredients to the wet ingredients and mix until just combined.  Stir in the chocolate chips.

5.  In a heavy bottomed saucepan combine the sugar and water.  Stir over medium heat until the sugar has dissolved.  Increase heat and boil for 5-7 minutes without stirring until the syrup is a deep amber color (do not let it burn!)

6.  Immediately remove from the heat and add the heavy cream.  Be careful it doesn't spatter.  Stir in the butter and salt.

7.  Pour half the cookie dough into the pie pan and smooth with the back of a spoon to even it out.  Pour the hot caramel on top of the cookie dough.  Sprinkle with additional sea salt.

8.  Place spoonfuls of the remaining dough on top of the caramel.  Try to fill in as many places as possible so that the dough will melt together and form a crust.

9.  Bake for 45 minutes or until the cookie is golden brown and the inside is firm.

10.  Cool on a wire rack and cut into slices.

The Sunday Supper Team loves to partner with like minded brands with a great mission behind their great products.  We are honored to partner with Chantal Cookware this week for a special #SundaySupper featuring their new Easy as Pie Dish.  We are not only featuring this beautiful Pie Dish, we are encouraging every one of our followers to join us in our #BakeForACure event.

Chantal and the Sunday Supper Movement have come together to encourage everyone to take a couple of hours out of their busy week and bake for someone who has been affected by cancer or someone in the medical profession who makes a difference in the lives of cancer patients.  A small gesture to show someone how much you care can make a difference in their day.

Do you want to participate but wonder what to bake?  The #SundaySupper Team has some mouth watering suggestions.  From sweet to savory, you will be inspired to bake and put a smile on someone’s face.

These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware.  They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish.   Many are giving away their dish along with their pie to brighten someone’s day.

Check out these gorgeous Sunday Supper Recipes:

• Pecan Pie by The Girl in the Little Red Kitchen
• Nana’s 3LB Deep Dish Apple Pie by I Run For Wine
• Upside-down Apple Pie by Comfy Cuisine
• Coconut Pie by Basic N Delicious
• Italian Chicken Pie by Momma’s Meals
• German Apple Pie by Mrs. Mama Hen
• Funny Cake by Cindy’s Recipes and Writings
• Sweet Potato Pie with Gingersnap Crust by Webicurean
• Crustless Pumpkin Pie with Maple Whipped Cream by The Meltaways
• Lemon Meringue Pie by The Messy Baker Blog
• Ham and Spinach Quiche by Magnolia Days
• Pink Salmon Quiche by My Catholic Kitchen
• Pumpkin Pie with Pecan Streusel Topping by Juanita’s Cocina
• Grilled Eggplant Moussaka With Greek Yogurt White Sauce by Sue’s Nutrition Buzz
• Chocolate Chip Pecan Pie by Big Bears Wife
• Pumpkin Maple Pie by Mama’s Blissful Bites
• Spiced Pumpkin Pie with a Cinnamon Roll Crust by Daily Dish Recipes
• Pasteis de Nata ~ Portuguese Custard Tart by Family Foodie
• Chocolate Pie by Diabetic Foodie
• Fancified Shepard’s Pie by Crispy Bits & Burnt Ends
• Pink Lady Pie by From Fast Food to Fresh Food

As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang.   Check out these additional recipes, perfect to take to someone who you want to make feel special this month.

• Butterscotch Pudding Triple Chip Cookies by Dinners, Dishes and Desserts
• Hazelnut Milk Chocolate Pie by Vintage Kitchen Notes
• Flatbread with Grapes, Gruyere, Rosemary and Red Onions by Shockingly Delicious
• Salted Caramel Filled Chocolate Chip Cookie by Hezzi-D’s Books and Cooks
• Candy Bar Pie by That Skinny Chick Can Bake
• Mini Quiches by In the Kitchen with Audrey
• Apple Cranberry Slab Pie by Generation Y Foodie
• Gratin of Potatoes, Onions & Leeks by An Appealing Plan
• Garlic rosemary yeast rolls by Gotta Get Baked
• Italian Tomato Tart by She likes ruffles, he likes truffles
• Impossible cheeseburger pie by In the Kitchen with KP
• 10 Grain Muffins by Mangiamo!
• Deep Dish Caramel Apple Pie by Mama Mommy Mom
• Date Crumb Pie by girlichef
• Gluten-Free Carrot Cake Doughnuts by What Smells So Good?

Do you want to get your own Easy as Pie Dish?  Chantal is offering  will be 20% OFF of ALL Chantal Pie dishes on www.chantal.com. BAKE4CURE must be entered at checkout to receive the pie dish discount. The coupon discount code is active October 16, 2012 through October 30, 2012.

This post linked to:
Tuesday Talent Show,  Crazy Sweet Tuesday, Tempt My Tummy Tuesday,  Totally Tasty Tuesday,

Pumpkin Crunch Custard Cake

     This month the What's Baking challenge was hosted by Eva of Eva Bakes.  Since it is October she challenged us to bake with either pumpkin or sweet potatoes.  Since pumpkin season is in full swing I couldn't wait to get started on my dish.

      I've been wanting to make this pumpkin crunch cake for several months but there was never an occasion to do it.  While there still wasn't an occasion to bake it, I now at least had an excuse to bake it.  I was surprised by how easy it sounded to make.  After putting it together I was highly skeptical of it turning out.  All of the liquid was on the bottom and the top was as dry as a dessert.  Still, I baked it according to the directions and it smelled like pumpkin pie.

     I took it out of the oven and tried to let it cool.  I really did.  But after 10 minutes of it cooling neither Frank nor I could take it anymore and we quickly cut ourselves a piece.  It was fall and pumpkin heaven!  The bottom part of the cake is more like a pumpkin pie custard and the top is a pumpkin cake crunch.  It was amazing.

    I had to take it in to work the next day for fear of the two of us eating the entire 9 x 13 pan.  I cut the remaining cake into 16 pieces and it was gone before 10 o'clock.  I knew I had a winning dish with several co-workers asked for the recipe.  This is a great dessert to take to a party because it's simple to make but a total show stopper.

Pumpkin Crunch Custard Cake (adapted from The Picky Apple)
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 c. sugar
1 t. cinnamon
1/2 t. salt
1 box yellow cake mix
2 t. pumpkin pie spice
1 c. chopped pecans
3/4 c. butter, melted. 

1.  Preheat the oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray.

2.  In a large bowl combine the pumpkin puree, milk, eggs, sugar, cinnamon, and salt.  Pour the mixture into the prepared pan.

3.  In a medium bowl combine the white cake mix and pumpkin pie spice.  Sprinkle it over top of the pumpkin mixture, covering completely.  I used about 3/4 of the cake mixture.

4.  Sprinkle the pecans on top of the cake and then pour the melted butter over top.

5.  Bake for 45-50 minutes.  Remove from the oven and cool on a wire rack.

This post linked to:
Sweets for a Saturday, Seasonal Saturday, Gingerbread Sweet Saturday, Meatless Mondays, Scrumptious Sundays,

Melissa's Bolognese Sauce

     This week I have another Blogger's Choice recipe swap with the ladies from my online cooking board.  When I saw that my blog was I Was Born to Cook, which is written by Melissa, I already knew what I wanted to make.  Melissa's pasta dishes always have me drooling and the last two I made (Pumpkin and Sausage Pasta and Melissa's Macaroni Salad) have both become staples in our meal plan.

     When looking through her list of pastas and sauces the one that jumped out at me was her bolognese sauce.  My husband loves bolognese but usually I make a very basic one with tomatoes and ground beef.  I wanted something with a little more pizzazz and that's what I got with Melissa's. 

      The sauce starts with carrots, celery, and onions sauteed in olive oil.  I've never put carrots or celery in my sauce before so this was already a change.  A pinch of red pepper adds a subtle heat and then red wine is poured over top of the vegetables and meat.  Add in some tomatoes and seasoning and that's it!  Not only was it fairly simple to make it was delicious!  Both Frank and I really enjoyed the sauce and not only had it for dinner but we both ate it for lunch the next day as well.

Melissa's Bolognese Sauce  (adapted from I Was Born to Cook)
2 T. good olive oil
pinch of crushed red pepper
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
3 garlic cloved, minced
1 t. sea salt
2 t. fresh ground pepper (I used rainbow peppercorns)
1 lb. lean ground beef
1/2 c. dry red wine
1 t. fresh oregano, chopped
1 t. fresh parsley, chopped
1 c. tomato sauce
1 can (28 oz) crushed tomatoes
1/4 c. your favorite grated cheese (we used part Parmesan and part Pecorino Romano)

1.  Heat the oil in a large sauce pot over medium high heat.  Add in the crushed red pepper and give it a stir.

2.  Add in the celery, carrots, onion, and garlic.  Season with the salt and pepper.  Saute for 6-8 minutes or until the vegetables have softened.

3.  Push the vegetables to the sides of the pot and add in the ground beef.  Cook until it is browned and broken up.

4.  Pour the wine over top of the meat and vegetables and cook for 3-5 minutes.

5.  Stir in the tomato sauce and crushed tomatoes.  Add the oregano and parsley and mix.

6.  Cook on low for 45 minutes to 1 hour or until the sauce has thickened.

7.  Serve over top of your favorite pasta and sprinkle with grated cheese.

This post linked to: 
Foodie Friday,  Foodtastic Friday, 5 Minutes for Food, Shine on Friday,

Homemade Pierogies with Dad

     Pierogies are a tradition both in my family and in my hometown of Pittsburgh.  Growing up we had pierogies all the time.  My great aunt Kaye always made them and whenever we went over to her house she would pull a bag of them out of the freezer for us to take home.  It was always such a treat. Her pierogies were always stuffed with potatoes and cheese which is traditional and my favorite.

     In addition to Aunt Kaye's pierogies, there were always several pierogi stores in Pittsburgh.  The best part of going there is that they had all different flavors of fillings and they were homemade in the store.  My favorite flavors there were potato and bacon and the dessert pierogi with apple or apricot filling.

    Of course when I talk about pierogies I have to talk about The Great Pierogi Race.  If you've ever been to a Pirates game in Pittsburgh you have surely seen these races.  People are dressed up in giant pierogi costumes and proceed to race each other in between innings at the baseball games.  It's hilarious if nothing else.

     Now that my Aunt Kaye has passed away my dad has taken on the task of making homemade pierogies for the holidays.  He's been making them for Thanksgiving, Christmas, and Easter the last few years.  He often makes them with his sister or with my brother.  Because I live in Maryland now, and the process of pierogi making takes hours, I haven't been able to make them.

    Last week my dad had a vacation week off from work and I wasn't yet back to school so he and my mom drove down so that dad and I could make pierogies together.  It was a lot of work but having two people making them together helps a lot.  I rolled out the pasta and cut the dough then my dad filled the dough, crimped the edges, and boiled them.  We switched about half way through.  It took us 3 or 4 hours but we ended up with over 8 dozen pierogies.  It was a fun afternoon and now I'm able to make them myself and can carry on our family tradition. 

Cheese and Potato Pierogies (This is my dad's recipe)
For the filling:
5 lb. red skinned potatoes, peeled 
1 lb. cheddar cheese, shredded 

For the pasta:
6 c. flour
3 eggs
1 1/2 c. warm water
2 t. salt
1 T. olive oil
1 T. butter

1.  In a large stockpot bring water to a boil.  Place the peeled potatoes in the water and cook until the potatoes are tender.  Drain the potatoes and place in a large mixing bowl.

2.  Pour the cheddar cheese into the mixing bowl with the potatoes.  Use a potato masher and mash the potatoes and cheese together until smooth.  Put the bowl with the potatoes in the refrigerator until ready to use.

Dad kneading the dough.

3.  Put the flour in a large mixing bowl.  Dig a well in the center of the flour and add in the eggs.  Begin to mix the dough.  Add in the water and continue mixing.  Add in the salt, olive oil, and butter.  mix until the dough just comes together.

4.  Turn the dough onto a floured surface and knead for 10 minutes, adding additional flour or water as needed.  The dough with be firm and smooth.

5.  Roll the dough into a cylinder.  Cut off a piece that is 2 inches by 1 inch.  Using a pasta roller set on 6 roll the dough out.  Then put the dough through the rollers on the 4 setting and then the 2 setting.

6.  One the dough is rolled thin, use a 3 inch biscuit cutter to cut out rounds.  Place the round on a floured cutting board.

7.  Place a heaping tablespoon of the potato filling into the center of each round.  Pull one side of the dough round up and over top of the filling.  Press down on the edges to seal.  The piergoies should be in a half moon shape.  Use a fork to crimp the edges of the pierogi.  Set aside.

8.  Continue until all of the dough or filling is used.  Then bring a large pot of water to a boil.  Drop in 8 pierogies at a time and cook for 4-5 minutes or until they float to the surface.  Using a slotted spoon remove the pierogies and place on a cookie sheet to dry.

I'm crimping the edges.

9.  Flip the pierogies over after the tops have dry in order to dry the under side.  Once they have dried pack them into gallon sized freezer bags, one dozen in each bag.  My aunt likes to pour melted butter over top of hers before freezing but I like to leave mine plain.

10.  If freezing place directly in the freezer.  Pierogies can be frozen for up to 4 months.  When ready to eat simply remove the frozen pierogies and cook in boiling water for 4-5 minutes or until heated through.  You can also thaw the pierogies in the refrigerator over night and then fry in butter or steam in a pot for 3-4 minutes.

Note:  Potato and cheese filling can be made the night before and refrigerated.  The process from start to finish can take anywhere from 3-5 hours so make sure you have plenty of time to dedicate to the pierogi making process.

This post linked to:
Thursday Treasures, Tasty Thursday, Fantastic Thursday, Full Plate Thursday, Tastetastic Thursday,

Hym and Hur by Phillip Frey

Hym and Hur are a young couple who never age and have been in love for more than a century. They also possess an array of magical abilities, two of which are either to play pranks on humankind or to perform good deeds. Enacting both at the same time is now what gets them into trouble, especially since it's the unruly character of Death they must deal with to bring their plans to fruition.

The prank Hym and Hur have come up with must first be agreed upon by Death, who happens to be a rambunctious, difficult character. Once agreed upon, the prank is set in motion. Hym and Hur soon discover Death had tricked them into a contract with dire consequences for all of us.

During their attempt to break the contract, Hym and Hur try to save the relationship of an earthbound couple, knowing they are truly meant for each other. A good deed that will bring Hym and Hur even more trouble.  (-synopsis from Goodreads)

Hym and Hur are a young pair that never age and are truly good beings. In this story they are looking to play a prank on mankind that will bring goodness, not evil, to the world.  When Hym and Hur bargain to choose one person who can save people from Death things do not go as they planned.  

They choose Archie, a starving artist who is hoping to finally get a gallery opening.  His girlfriend Sarah has had enough of his dead end job and is waiting to break up with him.  When Sarah gets hit by a bus everything changes for them thanks to Death's bargain.

The writing is fun and kept me interested until the end.  I usually feel as though there isn't much of a story in short stories but this time the story line just worked.  It's fairy tale like and the characters of Hym and Hur are whimsical while the character of Death is sneaky.  

I give this story 4 out of 5 stars. 

This post linked to:  Review Party Wednesday, 

Chicken Fricassee

    This week I chicken thighs were on sale so I stocked up hoping to use them in my crock-pot later on in the month.  Then when I was scanning a few blogs I saw a recipe for pan fried chicken in sauce that used chicken thighs.  It's not something I'd normally make but I decided to try it out.

     The chicken smells amazing as it cooks in the butter in oil.  The sauce is then simmered and the chicken is returned to the pan.  I had difficulty getting the sauce to thicken and next time I would cut the chicken stock in half (which is reflected in the instructions).  The sauce was creamy and delicious.  The shallots and garlic really came through in the sauce.  I wasn't a huge fan of using the chicken thighs and next time I might use chicken breasts instead.  It was still a very good meal.  I served it with mashed potatoes which were also wonderful topped with the sauce.

Chicken Fricassee (adapted from Gourmet Day to Day)
2 lb. boneless, skinless, chicken thighs
1 t. salt
1 t. black pepper
1/4 c. flour
4 T. butter
2 T. olive oil
2 shallots, diced
4 garlic cloves, minced
1/2 c. white wine
1 c. chicken stock
1 t. Italian seasonings
1 t. Worcestershire sauce
1/2 c. heavy cream

1.  Trim any excess fat off the chicken thighs.  Sprinkle both sides of the chicken with salt and pepper.  Lightly dust with the flour.

2.  In a large skillet over medium heat melt 1 tablespoon of butter and 1 tablespoon of oil.  Add half the chicken to the pan and cook 4-5 minutes per side or until browned.  Do not cook the chicken all the way, just cook enough to brown them.  Remove to a plate and heat another tablespoon of butter and a tablespoon of oil and cook the rest of the chicken.

3.  Using a paper towel wipe the oil from the bottom of the skillet.

4.  Heat the remaining butter in the skillet over medium heat.  Add in the shallots and garlic stirring to prevent the garlic from burning.  After 5 minutes stir in the white wine and chicken stock.

5.  Stir in the Italian seasoning and Worcestershire sauce.  Return the chicken to the pan and bring to a simmer.  Cover the pan and let simmer for 15 minutes. 

6.  Add the cream to the pan and turn the chicken so it is well coated.  Leave the lid off and simmer for an additional 5-10 minutes or until the sauce reduces and thickens. 

This post linked to:
Wonderful Food Wednesday, Recipe Box Wednesday, Whatcha Whipped Up, Cast Party Wednesday,

Kids Can $100 Book Blast!

It's Time for Good Manners!

Part story book, part practice book, all parts fun! Children will learn about good manners -- and how to tell time -- with this colorful, engaging book.
They'll spend the day with Torie, Tad, Tessa and Tyler and discover how it's time for good manners all day long. And then they'll get the chance to practice telling time -- all while enjoying the cute clock designs, and without realizing they're learning!

Praise:

"It's Time for Good Manners" is a great package workbook for children ages 4-7, combining learning twin virtues of considerateness and courtesy and punctuality."

“A fun way to learn how to tell time.”

“…good book for introducing time to students in earlier grades.”

Amazon * Barnes & Noble * iTunes

The Kids' (and parents', too!) Book of Good Sportsmanship 

Do you have little athletes in your family? Then this colorful, engaging book is the perfect way to help them understand what it means - and how important it is - to be a Good Sport. Soccer? Dancing? Swimming? Whatever sport they do, they'll learn easy, basic sports manners through reading familiar situations featuring kids just like them. Parents, you'll also find handy reminders for you with each tip, so that the entire family can learn to be Good Sports together.

Praise:

“This is a great easy read that reminds not just the kids in your family but also parents, and in my case, grandparents how important it is to be a Good Sport. Basic sports etiquette that works just as well with Dad's Sunday Soccer game as with the munchkin's is presented in an engaging and entertaining way. Memorable reminders teach this important etiquette and keep it top of mind and simple for the whole family!”

“The Kids' (and parents', too!) Book of Good Sportsmanship” is a guidebook for raising winners, both on and off the field!"

“Children need more books like this, to teach important lessons. Parents are as big a factor in a child's perception of sports as the children themselves, and the parents attitude becomes the children's. This book teaches children that no one should take sports so seriously that they get angry, be rude, but instead, be gracious, respectful and have fun with it.”

Amazon * Barnes & Noble * iTunes

About the Author:

Leslie A. Susskind lives with her husband, daughters and two cats outside of Philadelphia, Pennsylvania, where she writes children’s books while working in marketing and trying to keep up with everyone’s activities.


She is a BIG bookworm and loves to read just about anything she can get her hands on. She also loves to watch home improvement TV shows (and tries to convince her husband to do the projects), sing in choirs, and watch movies (especially anything Jane Austin). Sometimes she can even be found cooking without a microwave.


Leslie is the author of several manners-themed books, including “The Kids’ (and parents’, too!) Book of Good Sportsmanship,” and “It’s Time for Good Manners!” She is also the of the middle grade fantasy series, The Zephram Tales, which include “The Month of Zephram Mondays” and “The Tale of Time Warp Tuesday.”

Author Website * Book Website * Twitter 

Good Manners Blogs * Mother Daughter Bookworms Blog * Goodreads * Facebook

Giveaway:
1 lucky winner will receive a $100 Amazon Gift Card compliments of author Leslie Susskind.
Ends 10/23/12

a Rafflecopter giveaway

Open to anyone who can legally enter, receive and use an Amazon.com Gift Code. Winning Entry will be verified prior to prize being awarded. No purchase necessary. You must be 18 or older to enter or have your parent's permission. The winner will be chosen by rafflecopter and announced here as well as emailed and will have 48 hours to respond or a new winner will be chosen. This giveaway is in no way associated with Facebook, Twitter, Rafflecopter or any other entity unless otherwise specified. The number of eligible entries received determines the odds of winning. VOID WHERE PROHIBITED BY LAW.

Double Dark Chocolate Nutella Brownies: Secret Recipe Club

     This month I received Fit Mama Real Food as my blog for the Secret Recipe Club.  Heather is a fitness instructor with an adorable little boy.  The recipes on her blog are made from natural ingredients and so many of them looked delicious.  I found one for Almond Butter Brownies but since I had Nutella in my pantry and not almond butter, I substituted that in.

     I'm not going to lie; my version of these brownies are not all natural.  I substituted in ingredients that I would normally use in my house.  The feel of the brownies is still the same and they are still doubly dark and delicious.  The Nutella, cocoa powder, and dark chocolate chips add a deep richness to these brownies.  We really enjoyed them as did my co-workers when I took them in to work.

Double Dark Chocolate Nutella Brownies (adapted from Fit Mama Real Food)
1 egg
2/3 c. sugar
1/4 c. Nutella
2 T. canola oil
2 t. vanilla
1/3 c. cocoa powder
2/3 c. flour
1 t. baking powder
1/4 t. salt
2 T. milk
1/4 c. dark chocolate chips

1.  Preheat the oven to 375 degrees.  Spray an 8 x 8 baking pan with cooking spray.

2.  In a mixing bowl combine the egg, sugar, Nutella, oil, and vanilla.  Mix well.

3.  In a medium mixing bowl combine the cocoa powder, flour, baking powder, and salt.  Pour the dry ingredients into the wet ingredients and mix until combined.

4.  Add in the milk and stir until it is completely mixed into the batter.  Stir in the chocolate chips.

5.  Pour the batter in the dish, using the back of a spoon to smooth it into the pan.  Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean.

6.  Cool on a wire rack.  Cut and serve.

This post linked to: 
Trick or Treat Tuesday, Tasty Tuesday,  Crazy Sweet Tuesday, Tempt My Tummy Tuesday, Totally Tasty Tuesday, 

Desolate (Desolation #2) by Ali Cross

     Where darkness lives, all becomes desolate . . .

     It’s been two months since sixteen-year-old Desolation Black chose Earth over Hell and her friend Miri over her eternal love, Michael.

     Desi goes through the motions of life: school, training, remaining vigilant against the forces of darkness, but her dreams are full of the choices she wishes she could change. When she’s injured by a strange demon, old temptations arise, and the lines between good and evil blur. Desi discovers those choices aren’t so final after all.

     And this time, the power of love—for a friend, for a lover—may not be enough to save her from the darkness that lurks within. (-synopsis from Goodreads)

     The second book in the Desolation series by Ali Cross begins where the first book left off.  Desi and James are living in Lucy's apartment where they begin trying to live a normal life.  The problem is that Desi continues to have dreams about Michael living in Hell.  When Desi' best friend Miri begins to have dreams about a horseman from Hell coming to claim the Earth things begin to change.

     The Hallowed meet and begin to prepare for the coming of the horseman.  Unfortunately Desi begins to be pulled by her Shadow and feels as though when she lost Michael she lost her golden spark as well.  When the horseman finally comes he manages to pierce Desi's heart and Lucifer enters for good.

     Desi soon embraces her Shadow and is ready to become the daughter her father wants her to be.  Michael and Miri desperately try to get her to find her golden spark but they may be too late this time.  Will Desi finally Become the princess of Hell?

     Desi really begins to grow up in this book.  She feels responsible for Lucy's death and Michael's eternal punishment in Hell.  She is depressed and feels as though she has no where to go and no one to help her make it all right.  She tries to fight off the darkness but has difficulty locating her light.  This is such a real struggle that teens face everyday of their lives and that made this a realistic struggle.

    I really loved the ending of this book and can't wait to see what happens in the third book in the series.  I'm glad that Michael is back in the picture and that James and Miri have become Desi's closest friends.  I can only hope that Desi chooses what is right in the third book.

I give this book 4 out of 5 stars.

Quinoa, Spinach, and Kale Lasagna #SundaySupper

      I still find it surprising that my little brother likes to cook and is actually pretty good at it.  He is 30 years old but up until he was 25 or 26 he went to my parents house 4 or 5 days a week to eat dinner with them.  He then had either a frozen meal or a peanut butter sandwich for lunch everyday.

     Nowadays he is cooking all types of different foods and actually coming up with recipes on his own.  In fact, one day last year we went shopping in the Strip District and then made a meal together for my parents.  So when he told me about his quinoa lasagna I was game to try it. We were going to make it while I was in Pittsburgh over the summer but we ran out of time.

    It's been a rainy, cool fall so far this year and I've been looking for a warm and comforting dish.  This week #SundaySupper is all about comfort foods so my brother's lasagna definitely fits in with the theme.  We're also excited that Lee Woodruff will be joining us at 7pm for our Twitter chat this week!


     So after deciding to give my brother's recipe a try he sent it to me and I made a few changes, including cutting the recipe in half so that it fit in an 8 x 8 baking dish.  His original recipe just had kale in it but I had several cups of fresh spinach I needed to use up so I used both in my dish.

     The lasagna smelled amazing.  The combination of the vegetables, quinoa, and seasonings was fragrant and inviting.  It looked pretty coming out of the oven as well.  I did have some trouble getting it out of the pan because the bottom layer was quinoa, but finally managed using a spatula and a wooden spoon.  I thought the flavors and texture of the lasagna worked well together and were a great twist on classic lasagna.  I didn't miss the noodles at all because the quinoa was filling and starchy.  It was warm, gooey, and comforting on a cold fall night.  I would most definitely make this again so thank you to my little brother for the great recipe!

Quinoa, Spinach, and Kale Lasagna (adapted from my brother's recipe)
1 c. quinoa, uncooked
2 c. vegetable broth
1/2 onion, diced
2 c. marinara sauce
2 c. kale, cleaned and destemmed
2 c. spinach, cleaned and destemmed
3/4 c. mozzarella cheese, shredded
1/2 c. Parmesan cheese, grated
1 c. part skim ricotta cheese
2 T. low fat sour cream
1 T. olive oil
1 t. rosemary
1 t. cayenne pepper
1 t. black pepper
1/2 t. salt
1 t. parsley
1 t. oregano

1.  Cook the quinoa in the vegetable broth per the instruction on the box.

2.  While the quinoa is cooking, heat the olive oil in a large skillet over medium high heat.  Add in the garlic and onion and saute for 3-4 minutes.

3.  Add the kale and spinach to the onion and garlic and cook until just wilted.  Sprinkle with rosemary, cayenne, pepper, and salt.  Mix well and remove from heat.

4.  Preheat the oven to 375 degrees.  Spray an 8 x 8 baking dish with cooking spray.

5.  In a small mixing bowl combine 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, the ricotta cheese, and the sour cream.  Mix in the parsley and oregano.

6.  Place half of the quinoa in the bottom of the baking dish.  Pat it down to flatten it.  Layer half the spinach and kale mixture evenly on top of the quinoa.  The layer half the sauce and finally half of the cheese mixture.

7.  Repeat the layers of quinoa, spinach, sauce, and cheese.  Sprinkle remaining mozzarella and Parmesan cheese on top.

8.  Bake for 30 minutes or until the cheese is melted and beginning to brown.  Remove from the oven and allow to cool for 5 minutes before cutting. 

#SundaySupper Comfort Food |Soups

• Cream of Broccoli Cheese Soup by Damn Delicious
• Loaded Baked Potato Soup by Supper for a Steal
• Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
• Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
• Chicken Noodle Soup by My Catholic Kitchen
• Thai’d up chicken noodle soup by I Run For Wine
• Ditalini Italian Soup by Mangiamo!
• Spicy Black Bean Soup by Mama’s Blissful Bites
• Chicken Chowder by Pippis in the Kitchen Again

#SundaySupper Comfort Food  | Main Dish

• Sausage Gravy and Biscuits by Big Bears Wife
• Comforting Down-Home Shrimp and Grits by The Weekend Gourmet
• Pumpkin Alfredo Tortellini Bake by The Meltaways
• Old Fashioned Mac and Cheese by Flour on My Face
• Lasagna Roll Ups by Cindy’s Recipes and Writings
• Green Plantain Hash by Basic n Delicious
• Venison Chili by The Messy Baker Blog
• Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
• Winter Chicken Stew by Mrs. Mama Hen
• Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
• Baked Oysters and Apples by Pescetarian Journal
• Individual Chicken Pot Pies by Noshing With The Nolands
• Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
• Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
• Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
• Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
• Chicken a la King by Girlichef
• Creamy Chicken & Dumplings by La Cocina de Leslie
• Spaghetti Squash Gratins by She likes ruffles, he likes truffles
• Creamy Chicken Enchiladas by Home Cooking Memories
• Savory Slow-Cooked Pork Stew by Daddy Knows Less
• Chicken Roasted with White Wine and Garlic by Webicurean
• Shepherd’s Pie by Small Wallet Big Appetite
• One Skillet Pumpkin Lasagna by The Realistic Nutritionist
• Chicken “Pot Pie” by Diabetic Foodie
• Gluten Free Cornish Pasty by Maroc Mama
• Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
• Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
• Comforting Mashed Potatoes by Momma’s Meals
• Chunky Chili Beans by Mama Mommy Mom
• Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian 
• Feijoada Portuguese Bean Stew by Family Foodie

#SundaySupper Comfort Food | Desserts

• Biscuits and Chocolate Gravy by Juanita’s Cocina
• Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
• Sour Cream Pound Cake by Mom’s Test Kitchen
• Chocolate Layer Cake by Magnolia Days
• Cinnamon Rice Pudding by Vintage Kitchen Notes
• Smores Hot Cocoa by Chocolate Moosey
• Sweet Red Bean Pie by What Smells So Good
• Pistachio Cake Cookies by The Cookie A Day Challenge
• Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
• Dark Chocolate Caramel Brownies by Daily Dish Recipes
• Nutella Shortbread Bars by Baker Street

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 

This post linked to:
Scrumptious Sundays, Meatless Mondays, The Bulletin Board, Mangia Monday,