Carbohydrate Friday!

The holidays are upon us. Time to get fat. Although I’m pretty sure I’ve got a head start. Hurry – you’ve got some catching up to do.

LINGUINE WITH CHICKEN, ARTICHOKES & SUN-DRIED TOMATOES
image & recipe via Confections of a Foodie Bride, adapted from Pioneer Woman

1lb linguine
2 chicken breasts, pounded to even thickness
Sea salt & cracked black pepper
3 Tbsp olive oil, divided
2 Tbsp butter
1/2 medium onion, finely diced
1/2 tsp red pepper flakes
3 cloves garlic, minced
1 14.5 oz can quartered artichoke hearts, drained
1/2 cup sun dried tomatoes, diced
1 can diced tomatoes
1 cup heavy cream
3/4 cup chicken broth, more as needed
1 cup freshly grated Parmesan cheese, plus additional for garnish
2 Tbsp chopped basil, plus additional for garnish
1 Tbsp chopped parsley, plus additional for garnish

 

1. Cook pasta according to package directions. Drain (reserving 1/2 cup pasta water) and place in a large bowl.
2. Heat 1 Tbsp olive oil in a large sauce pan until hot. Liberally salt and pepper the sides of the chicken and place in the pan to sear. Flip when the chicken gets nice and browned, 3-4 minutes each side. Remove chicken from the pan and set aside.
3. Add remaining olive oil and butter to pan. Add onions and red pepper flakes to pan and cook until the onions are translucent, stirring to scrape up any browned bits on the bottom of the pan. Add garlic and cook for another minute.
4. Slice the chicken breasts into strips. Add chicken, artichoke hearts, sun-dried tomatoes, and crushed tomatoes to the pan. Stir and cook for 8-10 minutes. Reduce heat to low and stir in cream and chicken broth. Add salt and pepper to taste. Cook until heated through, and then remove from heat.
5. Pour sauce over the top of the pasta. Toss with the Parmesan, basil, and parsley until coated. Add a couple of splashes of pasta water – or if you forget to reserve it, some chicken broth – if you need to thin the sauce a bit.

Carbohydrate Friday!

Here’s a little Turkey Day inspiration for you. Because, of course, I’m already planning what I will eat on Thanksgiving. Who gives a shit it’s over a month away, it’s a day you are supposed to eat A LOT, so why not be prepared! This month’s Food Network magazine even has tips for how to eat more on Thanksgiving. Kinda gross, but hey, for some, it works.

Anyhoo…strangely enough, I despise pumpkin pie. I do, however, really enjoy the flavor of pumpkin in something not quite so sickeningly sweet – like bread, or soup, or Starbuck’s Pumpkin Lattes (mmm). So if I’m not the only person on the planet with an aversion to pumpkin pie, perhaps you’ll join me in making this your Turkey Day dessert.

PUMPKIN BARS WITH CREAM CHEESE FROSTING
via Real Mom Kitchen

Pumpkin Bars
6 eggs
1 1/2 cup oil (I use canola)
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cup flour
1 1/2 tsp. baking soda
1 Tbsp cinnamon
1 1/2 tsp. salt

Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan). Bake at 350 for 30-40 minutes until a toothpick inserted in the center comes out clean. Do not overbake. Cool and frost with cream cheese frosting.

Cream Cheese Frosting
(if you like a thick layer of frosting, double the recipe)
1 (8 oz) package of cream cheese (can use light)
8 Tablespoons butter, softened
1 cup powdered sugar
1 tsp vanilla

Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla.

Carbohydrate Friday!

More fall food for you on this fine Friday. I’ve got to admit, I’ve never tried making gnocchi, but it seems simple enough and this one sounds too good not to try. And for an update on last week – Fall is now beginning to appear, though subtly, in Southern California.

BUTTERNUT SQUASH GNOCCHI

via CSA Delivery

Gnocchi:
1 butternut squash, peeled and seeds removed, cubed
2 tsp extra virgin olive oil
2 cups all-purpose flour, plus extra for flouring counter and hands
1 cup parmesan cheese
2 egg yolks
1/2 tsp ground nutmeg

White wine butter sauce:
4 Tbsp butter
1 sprig rosemary
2 Tbsp chardonnay
salt & pepper

Preheat the oven to 350. Place the squash on a baking sheet, drizzle with olive oil, and season with salt. Roast in the oven for about 35 minutes, turning once. Remove from the oven and set aside to cool. Transfer to a food processor and pulse. (This can be done a day or two in advance.)

In a bowl, combine the squash puree, flour, cheese, egg yolks and nutmeg and mix to form a uniform dough. Knead the dough and form into a ball. Rip a hunk of dough off the ball and roll it piece into a 1-inch thick rope. Replenishing the flour on your board and hands when necesary, continue to form ropes until you have used up the dough ball. Using a knife, cut each rope into 1-inch pieces.

Meanwhile, bring a pot of water to a boil.

Next, melt the butter in a pan over medium heat. Add the rosemary and wine, cook until the wine has boiled off, but do not allow the sauce to brown.

When the water is at a rolling boiling, add the gnocchi and boil until the gnocchi rise to the surface, about 3 minutes. Remove the gnocchi using a slotted spoon, holding them over the pot until they have thoroughly drained (you may have to do this in batches), then add them to the butter sauce. Season with salt and pepper and toss to coat with the sauce. Garnish with a bit more cheese and serve.

Carbohydrate Friday!

Okay, so even though fall hasn’t officially shown here in So Cal, word on the street is that it is showing up in other areas of the nation. So I suppose that makes it officially time for fall food – hearty soups, toasty cinnamon flavors and pumpkin. Lots of pumpkin. So here’s to fall – wherever you are!

PUMPKIN PIE MILKSHAKE
via Our Best Bites

1/3 C pumpkin
1/4 – 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
a few graham crackers

Pop it all in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Sprinkle with crushed graham cracker crumbs before serving.

Carbohydrate Friday (a.k.a. – I’ve got potential!)

If you missed the last carb friday post, I’m considering changing its name to “I’ve got potential” because with all these recipes, getting fat is the one thing I am confident I have the ability to do. But until that happens – LET’S EAT!

NUTELLA POUND CAKE
via Dana Treat

1 1/2 cups flour, plus more for dusting
4 large eggs, at room temperature
2 tsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

1. Preheat the oven to 325°F. Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed utnil fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.  Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.  Cut the cake into slices and serve.

Carbohydrate Friday!

I think I should change the name of carb Fridays to “I’ve got potential.” Potential to be really fat. Like really, really, grossly obese fat. So on that note, let’s drink to this week’s recipe.

CARAMELIZED BANANA CRISP WITH HOT BUTTER RUM SAUCE
via spork or foon

For the bananas:

• 2 tbsp butter
• 1/4 cup brown sugar
• 2 medium bananas

Melt butter in large sauce pan over medium heat. Add brown sugar and lower heat to a simmer for 2 minutes. Slice bananas on the diagonal into 1/3″ slices. Arrange in a single layer int he sauce pan, turning after 2 minutes, until golden brown on each side.

For the crisp:

• 1/2 cup sugar
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 cup brown sugar, firmly packed
• 1/4 cup oats
• 1/4 tsp salt
• 6 tbsp butter

Preheat oven to 375 degrees. Butter or spray two individual ramekins. Combine bananas, sugar, nutmeg and cinnamon in a ramekin. Mix sugar, flour, oats and salt. Cut in butter until if forms crumbs. Scatter mixture over batter and bake 40 minutes or until browned.

Carbohydrate Friday!

Hooray for long weekends! Too bad we don’t have them more often. Perhaps if we moved to Utah…

Anyhow, this is the perfect recipe to get you prepped for the long weekend (or celebrate it at the end – whichever you choose)! Hope you have lots of sunshine (with 800 degree weather like we’re having), lots of laughs, a few (or a lot) of tasty cocktails and overall a really great 3-day weekend!

Happy Labor Day!

BURNT MARSHMALLOW S’MORES
via Conversations with a Cupcake

1 king-sized milk chocolate Hershey’s Bar
1 king-sized Hershey’s Cookies & Cream Bar
1 bag large marshmallows
10-12 Oreo cookies, finely crushed
6 thin wooden dowels cut into 10-inch sticks

In two small, separate bowls, melt chocolate bars. Dip one half of a marshmallow in the melted cookies and cream bowl. Turn it upside down and spear it onto the tip of a dowel. Dip the other half of the marshmallow into the bowl of melted milk chocolate, the press firmly into the Oreo crumbs. Eat immediately or allow chocolate to harden before serving.

Carbohydrate Friday!

I’m back with more potatoes again for this week’s recipe. And it has bacon in it. Go figure. I’m getting a little predictable, don’t you think?

STUFFED POTATOES
via Feasts and Fotos

24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 1/2 cup sour cream
1 cup crumbled blue cheese (I end up using 3/4 cup usually)
1/2 cup crumbled, cooked bacon, plus more for garnish
1/3 cup (heaping) chopped parsley, plus more for garnish
1/4 red onion, finely chopped, plus more for garnish

1. Preheat the oven to 400 degrees.
2. Toss the potato halves with olive oil and mix well until each half is coated.  Place cut side down on a baking sheet and bake until the skins are crisp and the potatoes are tender, roughly 30 minutes. Allow potatoes to cool.
3. Gently scoop out the center of each potato half and place in a medium bowl. Some potato can remain inside the skin.  Actually, it’s best if some does as it will make the potato boats more sturdy.
4. To the bowl add the sour cream, blue cheese, bacon, parsley and onion.  Stir to mix together.
5. Fill each potato skin with the sour cream mixture and top each potato with more bacon, onion and parsley.

Serves 10-12

Carbohydrate Friday!

My sweet tooth has been on high alert lately and this week’s recipe sent it into overdrive! And while the name is a little decieving, I am pretty sure you won’t be disappointed if (when) you make this. Just make sure you invite me over when you do :)

COOKIE DOUGH PIE
via Big Red Kitchen

15.25 ounce package Chips Ahoy Cookies- Original kind
8-12 ounces Cool Whip
2 cups milk*

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in freezer 2-3 hours before serving. Serves 6-8.

*You must dip quickly or your pie will be very soggy. Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie. You will have leftover milk but you do need that amount to get the cookie completely immersed. The final product will be like a soft cookie dough-like consistency.

Carbohydrate Friday!

We have a restaurant here that makes these and they are TO DIE FOR! I generally try to stay away from recipes that make bread from scratch with yeast (I need instant gratification), but I think I’m willing to make an exception for this one!

GARLIC KNOTS
via FoodMayhem (visit the site for step-by-step photos)

• 3/4 cup +1 tablespoon all-purpose flour
• 1/2 teaspoon sugar
• 1/2 teaspoon instant yeast
• 1/2 teaspoon table salt
• 5 1/2 teaspoon olive oil, divided
• 4 large cloves garlic, minced
• 1/4 teaspoon kosher salt
• 1 packed tablespoons chopped fresh parsley

Instructions -

1. Whisk together flour, sugar, and yeast in a small bowl. Whisk in salt last (preventing direct contact with yeast). Make a well in the center and pour in water. Stir together to moisten the flour, just until dough begins to form, about 20 seconds. The dough will look shaggy and bumpy, not smooth.

2. Pour 4 teaspoons oil in a 2-cup sized bowl or cup (bigger if you are increasing recipe size). Place dough in and turn to coat. Cover tightly and rest on the counter until doubled in size, about 1 hour.

3. Place a rack in the lower third of the oven and preheat to 400 degrees F at least 30 minutes before baking. Meanwhile, stir together 1/2 teaspoon olive oil, garlic, and kosher salt in a large bowl (you’ll see why later). Set aside.

4. When the dough is ready, place it on a board and gently press into a 10″ x 6″ rectangle. There will be left-over oil in the cup/bowl that the dough was rising in. Spread that oil over a baking sheet.

5. Spread half of the garlic mixture across the rectangle dough. Cut into 3/4″ strips (6″ long).

6. Tie any type of knot and lay on baking sheet with about 2″ space in between. Bake for 12 minutes or until golden. Meanwhile, add the remaining teaspoon of olive oil and parsley to the garlic mixture. Stir.

7. When garlic knots are done baking, toss in the garlic and parsley mixture and serve immediately.