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It’s finals week around here, so between that and work, I’m SO looking forward to Thanksgiving and a few days off!!

Mongolian Beef(Chicken) and Broccoli

I had originally planned on making this with beef; however, I thought I had some in the freezer, and I didn’t so I used chicken instead.   It was still delicious, so I think other than the fact that I’d like to try this with beef, I would also let the sauce reduce down even further to become even more syrupy since I’m a strange bird and that’s how I like it!

Mongolian Chicken and Broccoli

Adapted from Love and Olive Oil/Dinner and Dessert

• 2 tsp. vegetable oil
• 1/2 tsp. ginger
• 1 Tbsp. garlic, minced
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• Vegetable oil, for frying
• 1 lb. flank steak or chicken, sliced or cut into chunks
• 1/4 cup cornstarch
• 1 medium yellow onion, thinly sliced
• 2 large green onions, chopped
• 1 cup broccoli, chopped (supposed to be microwaved for 2 minutes but I skipped this as I like my vegetables with some bite left)

Heat 2 teaspoons of vegetable oil in a medium saucepan over medium heat.  Then add the ginger and garlic taking care to add the soy sauce and water before the garlic burns.  Add the brown sugar and stir to dissolve.  Raise heat slightly and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

I didn’t do this section….Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat oil in a wok or large skillet until it just begins to ripple but isn’t smoking.  Add the chicken/beef and cook  on both sides until browned.  Next add the onions (and broccoli if you didn’t steam it; otherwise add at the end until heated through) and sauté for 2-3 minutes.   Pour the sauce  in and cook until thickened to taste.  Serve over rice if desired.

Cheddar Corn Chowder

Although I think I make this a bit thicker next time, there will be a next time.  Very tasty on a cold day!

Cheddar Corn Chowder

Recipe found at Ezra Pound Cake who adapted from Ina Garten’s The Barefoot Contessa Cookbook

Serves 6

• 4 ounces bacon (about 3 to 4 slices), chopped
• 1/8 cup good olive oil
• 3 cups chopped yellow onions (2 large onions) (I only used one.)
• 2 tablespoons unsalted butter
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground turmeric
• 6 cups chicken stock
• 3 cups white potatoes, unpeeled & medium-diced (1 pound)
• 5 cups corn kernels, fresh (5 ears) or frozen (1 1/2 pounds)
• 1 cup half-and-half
• 4 ounces sharp white cheddar cheese, grated (I added more like 5 or 6 and would probably add even more next time since I LOVE my cheese…)

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Chocolate Chip and M & M Cookies

Mine didn’t come out as lusciously thick and chewy as the picture where I got the recipe from.  I’m not a huge crispy cookie person, although I did make some ice cream sandwiches with these, and they were pretty darn tasty!

Chocolate Chip M&M Cookies

Found at: Culinary Cory

• 1 cup granulated sugar
• 1 cup brown sugar
• 2/3 cup unsalted butter, softened
• 2/3 cup shortening
• 2 eggs
• 2 tsp. vanilla
• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 6 oz. milk chocolate chips
• 8 oz. M&Ms

Preheat oven to 350 degrees.  Cream granulated sugar, brown sugar, butter and shortening until light and fluffy.  Then add the eggs and vanilla and mix until combined.   Gradually add in flour, baking soda and salt, but once it is just combined stop mixing.  Fold in chocolate chips and M&Ms by hand.

Using about 1 Tbsp. of dough (small cookie scoop), place cookies on ungreased cookie sheets about 2 inches apart.  Bake 6 to 8 minutes, rotating the trays halfway through.   Allow the cookies to cool completely on the cookie sheet.

Chocolate Amaretto Cupcakes

The other variety of cupcakes I brought along were chocolate amaretto since Corrie enjoys amaretto flavor.  In hindsight I would probably make the frosting a bit stiffer to hold the peaks better, but it’s really just to your taste!

These were also yummy and the frosting addicting – did I mention there was amaretto in it?

Chocolate Amaretto Cupcakes

Very slightly adapted from Love and Olive Oil

Yields 12 cupcakes

• 1 cup coconut milk
• 1/3 cup canola oil
• 1 tsp. vanilla extract
• 3/4 cup sugar
• 1 Tbsp. amaretto liqueur
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 2 Tbsp. almond meal or finely ground almonds
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt

Frosting:

• 1/2 cup butter, room temperature
• 2 Tbsp. cocoa powder
• 2 1/2 – 3 cups confectioners sugar
• 1-2 Tbsp. amaretto liqueur
• 2 Tbsp. cream or soy creamer (I used a non-dairy milk that was made out of almonds.)

Preheat oven to 350 degrees F, and put paper liners in your muffin pan.

Whisk together coconut milk, sugar, oil, amaretto, and vanilla extract until foamy.

In a different bowl, sift flour, cocoa powder, almond meal, baking soda, baking powder, and salt together, and add in two batches to the coconut milk mixture.  Stir to combine until no or very few lumps remain in the batter.

Fill each muffing cup with about 3 Tbsp. of batter, and bake for approximately 18-20 minutes (mine were done at closer to 16 minutes), until a toothpick inserted into the center comes out clean.  Remove to a cooling rack immediately to cool to room temperature.

Frosting: Beat the softened butter until smooth and fluffy, 2-3 minutes.  Next add the cocoa powder and a 1/2 cup of the confectioners sugar, and beat until it’s combined.  Next add in the amaretto and then continue to add 1/2 cup of confectioners sugar at a time along with the cream as necessary, until the frosting is light and fluffy, 3-5 minutes.   Apply to cooled cupcakes and eat!

Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting

I made these as one of two varietys of cupcakes that traveled to Columbus for Corrie’s birthday celebration.  I used a different icing from the original cream cheese icing since I was traveling with these cupcakes, but the taste-testers all gave good reviews (whether they were just being kind I don’t know, but I did manage to get rid of them all ).  These have a peanut butter ball surprise in the middle, but I forgot to take a picture of it cut open!

Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting
Cupcake recipe found at:  Proceed with Caution (from Good Housekeeping)

Frosting recipe found at: Recipezaar

Made 24 cupcakes

Filling:

• 2/3 cup confectioners’ sugar
• 1/2 cup creamy peanut butter
• 2 Tbsp. butter, softened
• 1/4 tsp. vanilla extract

Cupcakes:

• 8 Tbsp. butter, softened
• 1 tsp. vanilla extract
• 1 2/3 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sour cream
• 2 Tbsp. milk
• 1 1/2 cups granulated sugar
• 2 large eggs

Frosting:

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 4 cups powered sugar
• 1/4 cup milk
• 2 tsp. vanilla

Filling: Beat together confections’ sugar, peanut butter, butter, and vanilla using your mixer on medium speed.  Once combined, portion out the mixture into 24 balls (about 1 heaping teaspoon).  I found that since the balls are sticky, rubbing a little confectioner’s sugar on my hands prevented the mixture from sticking to me, but the balls don’t need to be perfectly round.   Put the balls on waxed paper and set aside.

Preheat oven to 350 degrees F, and line your standard muffin-pan cups with paper liners.

Cupcakes: Combine flour, cocoa, baking soda, and 1/2 teaspoon salt in a bowl or on waxed paper.   Using a 2-cup liquid measuring cup, mix together sour cream, milk, and vanilla.  In your mixing bowl (or a large bowl if using a hand mixer), beat sugar and butter on low speed until just combined.  Then, increase speed to high, and beat for 1 minute.  Lower the speed back to low, and add the eggs, one at a time beating well after each.  Once both eggs are added, beat an additional 1-2 minutes until light and fluffy.

Starting and ending with the flour mixture, alternately mix in the flour and sour cream mixtures, scraping down the sides of the bowl once or twice.  Cease mixing when the mixture has just been incorporated.

Portion 1 heaping tablespoon of batter into each muffin cup.  Place a peanut butter ball in center of each cup and top with another heaping tablespoon of batter.  Bake for 20 to 24 minutes or until toothpick inserted in cupcake comes out clean.  Take the cupcakes out of the pans immediately after taking out of the oven and cool completely on wire rack.

Frosting: Cream butter and peanut butter together in your mixing bowl.  Incorporate in half the powdered sugar, and then add in milk and vanilla. Finally add the remaining powdered sugar.  Blend until smooth and fluffy.

Crockpot Pork Tenderloin

I stumbled across this recipe when Jessica said she was making it.  It was super easy to throw together, and Corrie really liked it.  I was a little torn as to my feelings about it; a traditional meal that probably should have been served with potatoes.

Crockpot Pork Tenderloin

Recipe from allrecipes

• 1 – 2 pound – pork tenderloin
• 1 – 1 ounce-  envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 Tbsp. minced garlic
• 3 Tbsp. soy sauce
• Freshly ground black pepper, to taste

Put the pork tenderloin and soup packet contents in your crockpot.  Then add in the water, wine, and soy sauce; turning the pork to coat. Put the garlic on top of the tenderloin taking care to keep as much as possible on top of the pork during cooking.  Add the pepper on top; then cover and cook on low for 4 – 4 1/2 hours.  You can use the cooking liquid as an au jus if desired.

M & M Bars

Part of our travels included Corrie’s birthday extravaganza weekend in Columbus where we got together with old friends, went to the OSU game (Go Bucks!), and ate at some yummy restaurants.  Two of our fabulous friends hosted us for the weekend, so as I brought these as a sweet treat when we visited.  They were pretty tasty, the only thing I wasn’t thrilled with was that the M &M’s all sunk to the bottom, so I might try tossing them in a little flour next time to see if that helps or adding some chocolate chips to the batter as well.

M & M Bars

Recipe found at: IWANTCOOKIE

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. salt
• 2 1/4 cups flour
• 1 1/2 cups M&Ms

Grease a 9 x 13 pan, and preheat your oven to 375 F degrees.  In the bowl of your stand mixer or using your hand-held mixer, cream together butter with the white and brown sugars.  Once light and fluffy, add in the eggs and vanilla, and mix in until incorporated.  In a separate bowl, combine baking soda, salt, and flour.  Then add this mixture in portions to the batter while mixing (to avoid having the flour fly up in your face!).  Mix until combined, and then fold in the M & Ms (and chocolate chips if using) by hand.   Spread in an even layer in your pan and bake for approximately 20 minutes or until a toothpick comes out clean.  Cool in the pan on a cooling rack, and cut into squares to serve.

Return from the Abyss

Well, I’m back.  Some extensive work/for fun travel has put a damper on time for posting.  I’m still behind on homework, so between all of this, I’ve been making a lot of repeats of recipes already posted on the blog like this or this or things I wouldn’t necessary post a recipe for – grilled chicken salad anyone? Haha.  Anyways,  I do have some new ones to share, so hopefully I’ll even be posting one this evening!  Thanks for stopping by.  :)

Carne Asada

Yum, yum, yum.  I am an annoyingly picky person meat eater.  Not when it came to this meal though, this recipe is definitely a winner.  I loved the flavor, and although this is part of the old camera series, even the picture is making me want to make it again immediately.  Best part…super easy to throw together ahead of time!

Carne Asada

Recipe found at : For the Love of Cooking (she’s got a great first name by the way )

• 1 1/2 – 2 lbs of flank steak
• 1/3 cup vinegar
• 1/2 cup soy sauce
• 1/2 cup olive oil
• 1 tsp. cumin
• 1-2 tsp. black pepper
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 1/2 tsp.  oregano (I used dried.)
• 2 limes, juiced
• 4 cloves garlic, minced

Desired toppings: Gucamole, Salsa, Cheese, Taco Shells/Tortillas

Put all the ingredients in a gallon size food storage bag including the flank steak.  Mush it around so that everything is evenly incorporated, and marinate in the refrigerator for 6 hours at the minimum or overnight.    Grill the steak (or you could probably also cook it in the oven), and let rest for 10 minutes otherwise the juices will all run out when you slice it.  Flank steak will be very tough if you don’t cut against the grain, so make sure to slice it against the grain into chunks or small pieces.  Top with desired toppings and serve.