White Chicken Chili and Cornbread

I have Caroline to thank for this last recipe - and I'm forever indebted to her because it's amazing! It's the perfect winter meal, and I can't wait to get home and eat the leftovers.

White Chicken Chili

1 tablespoon oil
1 onion, chopped
3 cloves garlic, chopped
2 4oz cans chopped green chili peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
2 cups chicken broth
3 cups chicken breast, chopped, cooked
3 15oz cans white beans
1 cup Monterey Jack cheese, shredded

Heat the oil in a large saucepan over medium heat. Cook the onion until tender. Add garlic, green chili peppers, cumin, oregano and cayenne pepper. Continue to cook until tender, about 3 minutes. Add the chicken broth, chicken and white beans (1 can with juice and the remaining 2 lightly drained).

Simmer, covered, for 15-30 minutes stirring occasionally.

Serve warm, topped with cheese.

Corn Bread

1 cup flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1 small can cream style sweet corn
1/3 cup milk
1/4 cup butter, melted

In a large bowl, combine all ingredients. Pour into a greased 8x8 pan.

Bake at 400 degrees for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Serve warm.

Zucchini Lasagna

Just to make sure everyone knows I do not just eat dessert all day long - I did a little cooking this weekend too!

I've been on a big zucchini kick lately, so when I saw Zucchini Lasagna I immediately wanted to try it (again on Pinterest, anyone else seeing the theme). Zucchini replaces the lasagna noodles so this is also a nice lower carb and gluten-free option.

It was really good - and I liked the added crunch of the zucchini.

Two things to note: 1) Amidst the snowstorm panic one of the many things my grocery store was out of was basil. So I thought the recipe was a little bland; next time I'll include basil but I think I'll also kick up the spices. 2) I don't have a mandolin or a grill. I just sliced the zucchini with one of my peelers. It was a much slower process but the results were about the same (probably a little thinner). I didn't grill the zucchini to help remove some of the water, but I did throw the slices in the oven for a little bit (while it was pre-heating) and then blotted with paper towels. I was worried the lasagna would be runny but it wasn't at all.

Zucchini Lasagna

1 lb 93% lean beef
3 cloves garlic, chopped
1/2 onion, chopped
1 teaspoon olive oil
salt and pepper
28oz can crushed tomatoes
2 Tablespoon chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15oz part-skim ricotta
16oz part-skin mozzarella cheese, shredded
1/4 cup Parmigiano Reggiano
1 large egg

In a medium sauce pan, brown meat and season with salt. When the meat is cooked drain in colander to remove any fat.

Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, lightly salt and set aside. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel. On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.


Preheat oven to 375°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9x13 casserole layer the meat sauce, then zucchini, then ricotta cheese mixture and then mozzarella cheese. Repeat.

Cover with foil and bake for 45 minutes covered at 375°. Uncovered and bake for another 15 minutes. Let stand about 5 - 10 minutes before serving.

Marbled Red Velvet Cheesecake Brownies

I was already making sugar cookies for a Valentine's Day treat, but wanted to make something else for a different event - thank you snowstorm for all the free time last weekend! Another Pinterest inspired item combining my love of red velvet anything, cheesecake, brownies and hearts!

Warning: these are quite dangerous. Especially if you cut them out into little shapes where you are left with edges and corners. You may find yourself having to stop half way through because you feel sick from all of the "testing" you've done. Consider yourself warned. Squares are better. 

Marbled Red Velvet Cheesecake Brownies 

Red Velvet Layer

3 1/4 cups flour
2 1/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 large eggs
1 cup vegetable oil
4 tablespoons milk, divided
1 tablespoon vanilla
1 tablespoon red food coloring
2 teaspoons white vinegar

Cheesecake Layer

2 8oz packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla

Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray.

In large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Set aside. In a medium bowl, whisk together eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring, and white vinegar. Combine the dry and wet ingredients, until completely combined. The batter will be a really thick.

Remove 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 2 tablespoons of milk. Set aside.

Pour the remaining thick batter into the prepared jelly roll pan. Using a spatula, smooth out the batter to reach all the edges.

In a stand mixer, beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps. Pour the cream cheese mixture on top of the red velvet layer and smooth mixture, reaching all the edges.

Drop spoonfuls of the remaining thinner red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

Bake for 15 minutes, then turn the pan 180 degrees and cook for another 15 minutes – or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.

I used a medium sized heart cookie cutter to create the perfect (almost bite-sized) Valentine's Day treat!

Banana Bread Pancakes

Banana Bread is pretty sacred in the Brooks house. And I'm not even going to bother calling it "Chocolate Chip Banana Bread" because they are one in the same. Who makes banana bread without throwing chocolate chips in? Weird.

In preparing for the big snow storm last weekend I went to the store to stock up on essentials -- chocolate chips and bananas obviously made the list. Saturday morning I decided it was time to try a Pinterest inspired item -- combining banana bread and pancakes.

They were heavenly. So amazing in fact I made them again Sunday morning.

Banana Bread Pancakes

Makes 8-10 pancakes

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted

A handful of chocolate chips

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth. Throw in as many chocolate chips as you'd like.

Serve hot with vanilla maple glaze.

Vanilla Maple Glaze 

1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.

Mattress Tales II

I can't feel my toes. And then I remembered ... heated mattress pad. #blessing #ihatewinter

Clarificaton

Let me clarify my last post: I did not and will not give up Diet Coke. Sugar I am attempting to give up (for now).

This picture was taken at 10am on Saturday ... and I feel completely normal. #dietcokeforever

Addiction

I give up Diet Coke = no headaches (not now, just in past moments of insanity).

I give up sugar = massive headache (yes now).

Glad to know I'm a sugar addict, not a caffeine addict. I feel so much better about my choices.

Diet Coke forever.