Monday, July 21, 2014

Latin American Street Food's Arepas with Chicken Avocado Salad

I didn't love the arepas for this recipe, but I did like the chicken salad, which is what I am featuring in this blog post.  Owen gave this a 6, I gave it a 7, and Aaron and Noah gave this an 8.  Each arepa with a HUGE amount of chicken salad was 715 calories.  The huge amount of chicken salad by itself without the arepa was 428 calories, but like I said this was a LOT of food :).  Anyway, here's what to do

6 c cooked and shredded chicken
2 avocados
1 garlic clove, minced
1/2 c mayonnaise
6 oz cream cheese, softened to room temperature
1/4 c chopped green onions
1/4 c fresh lime juice

Mix all the ingredients together and mix well.  Serve.  Easy peasy :)

Friday, July 18, 2014

Flour's Brioche au Chocolat

I love brioche, and I love chocolate, and Flour's recipes are always amazing, so it's hard to go wrong here.  Aaron, Owen and Noah all gave this a 9, and I gave them an 8 because I felt like they were a tiny bit dry, my fault because I cooked them a little too long.

My picture isn't great, but these are some delicious pastries, each one 450 calories.  

The brioche is the same as Flour's Sticky Sticky buns that I made before, and you can find the recipe here for the sticky buns, and the brioche dough I used.  I made the full batch this time, and I made one loaf of brioche bread, then made these with the other half.  

1/2 recipe brioche dough
1-2 c pastry cream
4 oz bittersweet chocolate
1 egg beaten

Roll out the brioche dough into a large rectangle on a lightly floured surface.  Spread the pastry cream all over the dough, then scatter the chocolate over the bottom half.  Fold the top half over the bottom, then cut into 10 (I only got 9) pastries.  Lay on a parchment lined cookie sheet, and allow to rise for two hours in a warm place.  After 2 hours, preheat the oven to 350, and brush the tops of the pastries with the egg.  Bake for 35-45 minutes, until the pastries are golden brown.  Serve after cooling for a few minutes.

Wednesday, July 16, 2014

Latin American Street Food's Bean Stuffed Masa Cakes

This is an easy, fun finger food that has a really good flavor.  I served this with salsa and a slaw that was suggested by the author of Latin American Street Food, and it was really delicious.  We all gave this a 9, and each cake, or pupusa was 163 calories.

3 c masa harina
3 1/4-3 1/2 c warm water
1 1/2 c refried beans (I used canned)

Mix the masa harina and the water together.  Let rest for 10 minutes.  Heat a griddle to about 375 degrees, then wet your hands and divide the masa into 12 portions.  Place 1 heaping tablespoon of the beans in to the center of each masa portion, then form a circle around the beans.  Flatten the cake with your wet hands, being careful to not expose the beans.  Cook the cakes on the griddle, about 5 minutes per side.  Serve with the slaw and salsa, or whatever toppings you desire.

Monday, July 14, 2014

Picky Palate's White Chocolate Lemon Poppy Seed Blondies

I found this recipe from Picky Palate at this link, and I followed the recipe almost exactly, I just didn't sprinkle the blondies with powdered sugar and I used 3 oz of white chocolate bars rather than just the chips.  Each bar was 229 calories, and I cut them into 12 servings.  Aaron gave them a 7, Owen gave them an 8 because he didn't love the lemon flavor, and Noah and I gave them a 9.  Follow the link and try these lemony sweet bars :).  Also, if you have leftover lemon curd like I did, here is another good recipe  using lemon curd, I used white chocolate pudding mix rather than vanilla, and we made 36 cookies at 171 calories each.  Yummy licious!

Friday, July 11, 2014

Latin American Street Food's Red Pozole

We liked this stew, it was hearty and flavorful, and different.  Noah has declared undying love for hominy :), and we all enjoyed it in the stew.  I wish this had had some cilantro added at the end to give it some freshness, but it was still good.  In the recipe, the suggested toppings were lettuce and radishes, so that would've freshened it up, but neither of those sounded good to me, so we didn't add them.  Each serving, and we made 12 servings, was 379 calories, Owen and I gave this an 8 and Aaron and Noah gave it a 9.  This recipe calls for lard, and I used it, but use bacon fat, or vegetable oil if you desire.

1/4 c lard (I only used 2 T of this)
3 lbs pork shoulder, chopped into bite sized pieces and seasoned
3 c onion, minced
2 bay leaves
1 t oregano
1 t thyme
58 oz canned hominy, drained and rinsed
6 ancho chiles
6 dried New Mexico chiles
2 large garlic cloves
salt and pepper

Starting with 2 T of the lard, cook the pork in batches until browned.  Remove the pork, and pour off all fat/juices from the pan except for 1 T.  Cook half of the onions, then add the bay leaves, oregano and thyme.  Return the pork to the pan, cover with water by two inches, and bring to a boil.  Cover, reduce the heat, and simmer about 2 hours.  Add the hominy, and cook for 15 minutes.
Meanwhile, submerge the dried chilies into 4 c boiling water and soak for 10 minutes.  Drain the chilies, reserving the soaking liquid.
Remove the stems, seeds and veins from the chilies, the place the chilies in a blender or food processor.  Add 2 c of the soaking liquid, the remaining onions, and the garlic.  Blend until smooth.  Strain the mixture through a sieve into the simmering pork.  Return the chili paste back to the blender, and add another 1/2 c of the soaking liquid and blend again.  Strain the mixture again into the simmering pork, discard the remainder of the paste.  Season with salt and pepper, then simmer for 20 minutes.  Serve.

Wednesday, July 9, 2014

The Perfect Scoop's Milk Chocolate Brownie Ice Cream

I asked the boys what they wanted to try first out of my new cookbook The Perfect Scoop, and they chose milk chocolate ice cream.  I decided to use the author's suggestion and add brownies to this, and this is some creamy, delicious ice cream.  Owen, Noah and I gave this a perfect 10, and Aaron gave this an 8 because he didn't like the milk chocolate.  I used the brownie recipe in the cookbook, but you could use any brownie recipe and just break them into small chunks.  David Lebovitz suggests only using milk chocolate that is at least 30% cocoa solids, and so I used Godiva milk chocolate that is 31% cocoa solids.  This is a custard based ice cream, which is the only kind of ice cream I like to make, since it makes super rich, creamy ice cream.  It also lends itself to high calorie ice cream, but oh well :).  Each serving, about a 1/2 c serving, is 431 calories, the way I made it.
8 oz milk chocolate
2 c heavy cream
1 c 1% milk
3/4 c sugar
pinch of salt
4 egg yolks
dash of vanilla

Melt 1 1/2 c cream and milk chocolate together in the microwave, stirring very often until the chocolate melts.
Make a custard with the remaining ingredients, warming the milk, remaining cream, sugar and salt, then beating and tempering the egg yolks before adding to the pan of milk and cooking until thickened.  Pour the custard through a strainer into the melted milk chocolate, stir in the vanilla, then chill thoroughly.  Churn in your ice cream mixer, then fold in the brownie bits and freeze.  Yummy!!!

Monday, July 7, 2014

Pasta Salad from Absolutely Avocados

I liked this salad because of the arugula and dressing, but I didn't love the cheese, and neither did the rest of the family.  I added chicken to this, so we could have a complete meal, and this was such a nice, summery salad.  The original recipe used farro and was vegetarian, so this is really just a take on the original recipe from Absolutely Avocados.  Aaron and I gave this a 9, and the boys gave it an 8.  Each serving was 551 calories, and here's what to do:

3 oz pasta, cooked and set aside
1 avocado
1 roma tomato
1 c small cheese balls, quartered (I would use fresh mozzarella next time)
12 oz chicken breasts, cooked and chopped (I cooked mine in the crockpot)
1/4 c olive oil
2 T red wine vinegar
1 T Dijon mustard
1 T Parmesan cheese
1 t oregano
1 t parsley
1 t garlic
1/2 t onion powder
1/2 t salt
2 c arugula

Mix together the olive oil with all the ingredients up to the pepper, then in a large bowl mix everything together except the arugula and avocado.  Let chill for as long as you would like, then when ready to serve add in the avocado and arugula, mix well, and serve.