Archive for ‘Woman’s Day’

January 1, 2012

Double-chocolate brownies + Snickers blondies

Real Simple, Woman’s Day

Make: 16

Double-chocolate brownies:

  • 1/2 cup (1 stick) unsalted butter, plus more for the pan
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 ounces semisweet chocolate, chopped
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside. In a large microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix).
Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

Snickers blondies:

  • 1 1/2 cup(s) all-purpose flour
  • 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) kosher salt
  • 1/2 cup(s) (1 stick) unsalted butter, at room temperature
  • 1/2 cup(s) firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon(s) pure vanilla extract
  • 12  fun-size Snickers candies, quartered

Heat oven to 350. Line an 8-in. square pan with parchment paper, leaving an overhang on two sides. In a medium bowl, whisk together the flour, baking powder and salt.

Using an electric mixer, beat the butter and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated; fold in the Snickers.

Spread the batter into the prepared pan. Bake until golden and a wooden pick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes.

Let the blondie cool completely in the pan. Using the overhangs, transfer the blondie to a cutting board and cut into 16 bars.

*Chef’s note: Sorry for cramming these recipes into one long post; this was the only photo that turned out. BOTH of these brownies–so different– are super super tasty. The Real Simple double-chocolates are dark and very decadent, and the Woman’s Day blondies (which has much closer to a dough than a batter) are nice and moist with that brown-sugar taste I LOVE. I used Snickers, Rolos and Hershey bell candies to use up some Christmas leftovers. Sub whatever candy you’d like! For both, I used only a floured baking spray and nonstick pans (no parchment) and they slipped out very easily. This is how I spent my New Year’s Eve! ;)

January 1, 2012

Green beans with warm bacon dressing

Woman’s Day

Serves: 8

  • 2 pounds fresh green beans, trimmed
  • 4 slices bacon
  • 3 large shallots, thinly sliced
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt and pepper

In large pot, bring green beans and enough water to cover to a boil. Cook 6 minutes or until crisp-tender; drain. Cook bacon in large skillet over medium heat until crisp; drain on paper towel. Remove all but 2 Tbsp bacon fat from skillet. Add shallots and sauté 1 to 2 minutes until slightly golden. Remove from heat; stir in vinegar. Add green beans, salt and pepper; toss to coat. Crumble bacon on top.

*Chef’s note: This has become my go-to green bean recipe; a great veggie to serve for company because it’s easy to make and goes well with many different entrees. Not to mention super tasty!

November 15, 2011

Garlicky roasted shrimp, red peppers and feta

Woman’s Day

Serves: 4

  • 1 1/2lb large peeled and deveined shrimp
  • 1 12-oz jar roasted red peppers, drained and cut into 1-in. pieces
  • 4 scallions, sliced
  • 4 cloves garlic, thinly sliced
  • 2 Tbsp dry white wine
  • 1 Tbsp fresh lemon juice, plus wedges for serving
  • Kosher salt and pepper
  • 2 Tbsp olive oil
  • 4 oz feta cheese, crumbled
  • Flatbread, for serving

Heat oven to 425°F. In a 1 1/2- to 2-qt baking dish, combine the shrimp, peppers, scallions, garlic, wine, lemon juice, and 1/4 tsp each salt and pepper.

Drizzle with the oil and sprinkle with feta. Bake until the shrimp are opaque throughout, 12 to 15 minutes. Serve with the lemon wedges and flatbread, if desired.

*Chef’s note: Very good!! Great flavor, and I didn’t feel guilty eating it. Super easy, too. If you like shrimp and Mediterranean fare, this dish is for you.

October 5, 2011

Chicken cutlets with apple and celery slaw

Woman’s Day 

Serves: 4

  • 4 6-oz boneless, skinless chicken breasts
  • Kosher salt and black pepper
  • 3/4 cup panko bread crumbs
  • 3 tablespoon olive oil
  • 1/4 cup lowfat sour cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 stalks celery, thinly sliced on a diagonal
  • 1 Granny Smith apple, cut into matchsticks
  • 1 tablespoon chopped chives

Slice the chicken breasts in half horizontally to create 8 small chicken cutlets. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper and coat in the bread crumbs, pressing gently to help them adhere.

Heat 2 Tbsp of the oil in a large skillet over medium-high heat. In two batches, cook the chicken until golden brown and cooked through, 2 to 3 minutes per side, adding more oil to the skillet if necessary. Transfer the chicken to plates.

In a large bowl, whisk together the sour cream, mustard, lemon juice, remaining Tbsp oil, and 1/4 tsp each salt and pepper. Add the celery and apple and toss to combine; fold in the chives. Serve with the chicken.

*Chef’s note: Yum yum yum. Nice change, and super simple and quick. Refreshing! This probably also would be nice with plain yogurt in place of the sour cream.

September 24, 2011

Ravioli with sauteed butternut squash and thyme

Woman’s Day 

Serves:4

  • 2 Tbsp olive oil
  • 1/2 medium butternut squash (about 1 lb), peeled and cut into 1/2-in. pieces
  • Kosher salt and pepper
  • 2 cloves garlic, thinly sliced
  • 1 Tbsp small fresh thyme sprigs
  • 1 16-oz pkg cheese ravioli (fresh or frozen)
  • 1/4 cup grated Parmesan
Heat the oil in a large nonstick skillet over medium heat. Add the squash, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more. Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.
*Chef’s note: This dish was simple and delicious. I added a link of mild Italian sausage, my favorite pairing with butternut squash, which turned it into a satisfying, complete meal for us meat-eaters. You could sub your favorite pasta for the ravioli.