Super Bowl Time!

I so wish I could be rooting for my own team today (JETS!!!!), but they were terribly awful this year, so now I get to root for our other home team...the Giants!   And given that there are a few football teams that I despise, Patriots included (I think this stems from being a Yankee fan and my hate for all things Boston/Massachusetts/Red Soxs -- sorry!), it should be a good match!   I'm not really that excited, but as a football fan......I'm hoping it's an exciting game!!!!    It's just the 4 of us this year.  Originally we were going to a friend's/neighbor's house, but there is going to be a 3 week old baby there...and while no one in my family is sick....my kids are walking germs this time of year.  I can't even count how many kids in each of their classes have been out of school sick just this past week.   So Joe, myself and my adorable germs will be staying home and having our own little party!  We are going to sneak over to peek at Baby Emma (yay), but we will be partying hard at our own house!  And I am OK with that, because I've seen lots of Giants fans in action and I'd rather be safe and sound in my cozy PJ's, yummy food and in front of my flat screen TV!    (Bitter JETS fan -- I know!)


Tonight's menu includes BBQ Ribs, potato skins, chips and dip (kid's choice) and for dessert S'mores Pizza.  BRING IT ON!     All recipes will be posted over the next few days (maybe even tonight if it's a blow out) so stay tuned!


HAPPY SUPER BOWL SUNDAY, EVERYONE!  Gooooooo JETS.........errrrrrr GIANTS!  :)





~Gianna~

Red Velvet Cream Cheese Brownies

I finally had the kitchen all cleaned up from dinner last night when I got a text from a friend of mine saying her daughter was sick, and my oldest couldn't go over and play today.  I knew I'd have a disappointed 6 year old after school, because she was so excited to go to her friend's house.   I decided we'd have a fun afternoon and night at home....early dinner, a board game or 2 and a family movie.....and obviously we'd need to bake a yummy dessert!   But what should we bake???  We did cookies a few days ago and they didn't turn out how I'd planned.....but we needed something different!  I went through a bunch of blogs I follow and a bunch of recipes I have saved (for rainy days....or when I have a sad kid on my hands that needs cheering up), but nothing was jumping at me!   I wondered over to Fake Ginger (the genius behind the pretzel bowls) to see what kind of yummy desserty recipes she might have (I hadn't gotten a chance to browse her recipes yet) and found one that JUMPED!   And boy did it jump!

Anyone who knows me, knows I LOVE Red Velvet anything.....cake, cupcakes, cake balls, alcoholic beverages...you name it, I want it!   And it's funny because I DON'T like chocolate (for shame, I know!) And red velvet is chocolate cake with red food coloring...well more or less.  Aside from the cocoa powder -- I don't see the similarity (or taste it).   I also am slightly obsessed with cream cheese...and cream cheese frosting is one of my most favoritest things on Earth.  So this recipe JUMPED!  And my girls and I jumped right on it!    I also think it would be a fun dessert to make for a Super Bowl party!  Especially this year when the Giants are in it, and their team colors are Red, Blue and White!  SCORE!  

It was very simple, and my kids enjoyed making them with me.  It helps that red is Olivia's color and Ava's 2nd favorite color!   They also enjoyed swirling the batter with a toothpick!

These were very delicious, and looked beautiful!  A bit on the rich side, but red velvet cake is known to be more rich and heavy...so that was fine with me!   It's amazing how this recipe makes the red velvet much more brownie-like. , though!    My husband (the sweetest tooth in the house) who we had to hide them from......really liked them, once we let him get his hands on them!  A definite recipe we will keep for a long time!

Red Velvet Cream Cheese Brownies

(Fake Ginger)


Ingredients
For brownie layer
1/2 cup butter (1 stick)
1 cup sugar
1 tsp vanilla
1/4 cup cocoa powder
pinch of salt
1 Tbsp red food coloring (I used liquid, probably should've used gel or powder like the originator said).
1 tsp.  white distilled vinegar
2 eggs
3/4 cups flour


For cream cheese layer
8 oz. cream cheese -- softened
1/4 cup sugar
1 egg
1/8 tsp vanilla


Instructions
Preheat oven to 350.  Line an 8x8 baking pan with parchment paper or butter generously.  
Melt butter. 
In large bowl add butter, sugar, vanilla, cocoa powder, salt, food coloring and vinegar and stir to combine everything.   
In separate bowl, whisk eggs.  
Add eggs to the butter mixture slowly and whisk constantly.
Fold the flower into the mixture, being careful not to over mix.
Reserve 1/4 cup of mixture.
Pour remaining batter into prepared pan.


In stand mixer beat cream cheese until soft.  
Add sugar, egg and vanilla; beat until combined.
Gently spread the cream cheese mixture over the brownie batter in pan.
Dollop the remaining batter (1/4 cup you reserved) onto the cream cheese layer.  
Drag a toothpick or knife through the batter to create swirls.
Bake for 25-30 minutes or until cream cheese is set. 
Let cool completely on wire rack before cutting.


ENJOY!!!

~Gianna~

Cheddar Ale Soup in (bonus) Pretzel Bowls!

So a few weeks ago I stumbled upon a recipe on the Williams-Sonoma website for Cheddar Ale soup...it sounded delicious but I didn't have all the ingredients....so I filed it on my computer for another day.     I recently got a Mac and I'm still (3+ months later) trying to figure it out.  I went to find the recipe and couldn't remember where I filed it.....so I did a quick google search for Cheddar Ale Soup and not only did I find the original recipe (from Williams-Sonoma), but I found someone that made THAT soup served in a...........wait for it.................


A pretzel bowl!   It has all the makings of the perfect game day food (or any day food, really)!    I could probably poll 100 men (and women too) and 90% would say at least 3 of these ingredients are on their "Top 10 Favorite Foods" list!   Cheese.......Check!  Bacon.....Check!  Beer......Check!  Pretzels......CHECK!!!   Pure Genius!  


All day my house smelled amazing, from the pretzel dough rising on the counter, to the soup simmering on the stove, to the pretzel bowls baking in the oven.....it was heaven!  And the taste was even better!  It was delicious and the best part....I didn't have bowls to wash after because we got to eat them!


I'm not going to lie or even try to minimize this meal.....it takes awhile to make and it's pretty tedious and there are lots of pans and bowls to wash (but no soup bowls).  I was in the kitchen a lot this morning, more than I like to be.   When I wasn't actually standing at the stove, I was checking on things, but if you have some time and want to make a yummy meal DO IT..I dare you!  You won't be disappointed!  File this one away for when you are home on a snowy day or a weekend when you have extra time to spend cooking!   I actually did most of the prep and cooking of this meal in the morning and then finished it up around dinner time, because I had time while my kids were in school.  It actually worked out nicely!  You don't have to do the pretzel bowls either...you can serve the soup in regular bowls....but I highly suggest the edible ones!  My kids loved them, and I can't lie.....I did too!  




Pretzel Bowls

(Thank You Fake Ginger)

Makes 4 Bowls

5 1/2 cups bread flour

2 envelopes of quick-rising yeast

2 tsp salt

2 tsp sugar

4 cups + another tablespoon or 2 of hot water (very hot, but not boiled)

Cornmeal

8 cups of water

1/4 cup baking soda

2 Tbsp sugar

1 egg white (beaten to blend)

Coarse Salt (I didn't have this, so I left it out...I also don't like salt on my pretzels -- I'm weird

Combine bread flour, yeast, salt, sugar and water in stand mixer (or large bowl) and mix until dough comes together in a ball.   Switch stand mixer to kneading attachment and knead for 5 minutes.  Or put dough on floured surface and knead for 5 minutes (or until elastic and smooth.  Grease medium bowl.  Add dough to bowl, turning to coat.  Cover with plastic wrap and a dishtowel.  Let dough rise in a warm, draft-free area until doubled in volume (about 35 minutes).

Flour baking sheet.   Knead on lightly floured surface.   Diving into 4 equal pieces. Form each piece into a ball and place on floured baking sheet.  Cover with towel and let sit for approx. 20 minutes until balls double in volume.  

Preheat oven 375.   Grease another baking sheet and sprinkle with cornmeal.  Bring 8 cups of water to boil in large sauce pan.   Add baking soda and sugar (it will foam -- don't panic).    Add one ball of dough to water with slotted spoon and let sit for 30 seconds.  Flip ball and let sit for another 30 seconds.   Transfer ball 9with slotted spoon) to prepared baking sheet.  Repeat with remaining bowls.

Brush rolls with egg white.  Sprinkle generously with salt (or omit like I did).  Bake rolls until brown about 25-30 minutes.   Transfer to wire racks and let cool.  

Using a sharp knife, work on a diagonal in a circle to remove a hole in the top.  Remove top and then hollow out the middles of the rolls to make a bowl.  Do this gently so you don't puncture a hole in the sides or bottom.  

Cheddar Ale Soup

(adapted from Williams-Sonoma)

Serves 6-8 bowls of soup

6 slices of bacon

1 Tbsp butter

1 Vidalia onion -- diced

2 carrots -- peeled and diced

2 celery stalks -- diced

3 cloves of garlic -- minced

2/3 cup all-purpose flour

1 1/2 cup pale ale (any flavor you like)

1 Tbsp Worcestershire sauce

3 cups milk

3 cup chicken broth

1 pound of extra sharp cheddar cheese-- shredded

In a frying pan, cook bacon until crisp.   

Remove bacon and drain on paper towel.

In a large stock pot add 2 pieces of the bacon and 2 Tbsp of the fat from the frying pan, cook on medium heat.  

Add and melt the butter.  

Add the onion, carrots and celery, cover and cook, stirring occasionally, until the vegetables are softened, about 20 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3 to 4 minutes. 

Add the ale and cook, stirring constantly, for 2 to 3 minutes. 

Add the Worcestershire, milk and broth, increase the heat to medium-high and bring to a simmer. 

Reduce the heat to medium-low and simmer for 10 to 12 minutes. 

Remove the pot from the heat and puree the soup (in small batches) in a blender.  You can also you an immersion blender.

Set the pot over medium-low heat and add the cheese by the handful, stirring constantly; do not allow the soup to boil. 

Season with salt and pepper. Ladle the soup into warmed pretzel bowls. 

Garnish with leftover crumbled bacon.

ENJOY!!!  I know you will!!!

~Gianna~

Coconut Chicken Strips

I accidentally bought chicken tenders instead of chicken breasts the other day and needed to make them tonight!  I found a recipe (thanks to a Nestie) that was perfect for dinner, because I knew the girls and Joe would eat it, but also perfect for the "football food" theme in honor of the Giants being in the Super Bowl this week!   It's very simple, doesn't take much time and will wow any crowd, young and old.   Pair these chicken strips with some yummy dipping sauce of your own or use mine, and it's a sure to be a touchdown!!!!   (Sorry -- I had to).  This can also be made into a meal or an appetizer!   Follow the same directions using butterfly shrimp for a different taste!  YUM!

Coconut Chicken Strips

1-2 pounds -- chicken tenders (cleaned)
2 large eggs
1/4 cup coconut milk
1/2 cup flour
1 1/2 cups planko breadcrumbs
1 1/2 cups shredded coconut
salt (to taste)
oil (for frying)

Set out 3 bowls.  In first bowl combine and mix eggs and coconut milk.  In second bowl combine salt and flour and in third bowl combine planko breadcrumb and shredded coconut.

While your oil is getting nice and hot, dip each chicken tender first in the flour mixture, then egg/coconut milk mixture, and then coat it in the planko and coconut mixture.   Once oil is hot, place chicken into pan and cook approx. 3 - 4 minutes on each side and until chicken is golden brown and crispy.  If they are thicker tenders you may need to cook a little longer.

Remove from oil and place on paper towels to drain excess oil and let sit for a few minutes.

Serve with your favorite dipping sauce.   ENJOY!!!

Here is what I whipped up for my dipping sauce and it was delicious


Dipping Sauce for Coconut Chicken or Shrimp
No recipe -- so add ingredients to taste

Apricot Preserves  (I used about 10oz) -- you can use Orange or Peach too!
Soy Sauce (about 1 tbsp)
Spicy Brown Mustard (about 1 tsp.)
Juice of half a lemon
Ground ginger (about 1tsp.)
Sesame oil (about 1/2 tsp)

Mix together and serve!

~Gianna~

Sausage, Pepper and Onion Sandwiches

This is always a crowd pleaser because it can be served as a main dish during a party or it can be served as an appetizer.  It can be served on bread or just in a plate.  I have become a huge fan of turkey sausage, so feel free to use that instead.....AND if you like a little spice in your life you may opt for hot sausage as opposed to sweet.    So as you can see, it's very versatile.  

This recipe is what I usually make for my family of 4 (with a bit leftover),  so if you are making it for more people make sure you make more.

1 package of sweet Italian sausage
1 red bell pepper
1 green pepper
1 vidalia onion
Olive oil
Salt
Pepper
Rolls, baguettes or a French loaf of bread

Preheat oven to 375.

Lightly oil the bottom of a 8x8 Pyrex dish.

With a fork pierce a few holes in each sausage link and lay them in Pyrex.

Cook for approx. 30 minutes.  Half way through flip them over.

At 30 minutes remove from oven and slice the links open (butterfly them) and return to oven.  Cook for about 15-20 more minutes until no longer pink inside.

OR

Slice links and put them on a preheated medium heat grill and cook for about 15 minutes until no longer pink.

While  sausage is cooking...

Slice peppers and onion and stir fry on stove top in olive oil  ans salt and pepper (to taste) until cooked, but still slightly crispy.  I like mine on the harder side, but if you like yours softer you can cook them longer.

Once sausage and peppers and onions are fully cooked serve both on bread of your choice.  I like to eat mine with ketchup, but you can also use your favorite marinara sauce.

ENJOY!

~Gianna~