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Chocolate-Covered Pretzel Squares

Posted on June 17, 2010 by amydeline

I was planning to wait until next week to make these.  But, I’m way too excited!

Remember earlier in the week, when I drenched 4 cups of fresh-picked strawberries in jello?  Remember how sorry I was? Poor little strawberries, still helplessly preserved in a gelatin coating in my fridge. Anyway, that Strawberry Pretzel Square recipe, may well reap an even tastier reward. As I was eating one of those bars, and ruminating about the genius pretzel crust, it occurred to me that the one thing which would make the pretzel crust even tastier was, of course, chocolate! And then the idea started to take shape. Yes! I’d make a pretzel crust. Then, I’d skip the Cool Whip and top it with a layer of chocolate ganache instead. You picking up what I’m putting down? In place of jello, I’d make a homemade dark chocolate pudding. Oh, yes!! That’s the ticket! Cut it into little squares and you’ve got Chocolate-Covered Pretzel Squares! I’m sure you can understand why I couldn’t wait until next week.

I did a little searching around online to see if I could find any other recipe similar to this. I didn’t find a single one! So, I’m declaring this a Gourmand Mom original creation!!

Chocolate-Covered Pretzels Squares

Ingredients

For the Pretzel Crust:

  • 2 cups Pretzel Crumbs
  • 1/4 cup Sugar
  • 3/4 cup Butter, melted

For the Ganache:

  • 4 ounces Semisweet Baking Chocolate (4 squares), chopped
  • 1/4 cup plus 2 Tbsp Heavy Cream

For the Pudding:

  • 1/2 cup Sugar
  • 1/3 cup Unsweetened Cocoa Powder
  • 3 Tbsp Cornstarch
  • 1/8 tsp Salt
  • 1 1/2 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 3 oz Semisweet or Bittersweet Baking Chocolate, chopped
  • 1 tsp Vanilla Extract

Directions

For the Pretzel Crust:

Preheat oven to 350 degrees. Lightly grease a 13 x 9 baking dish with butter. In a bowl, combine the pretzel crumbs and sugar.  Pour melted butter over the crumbs and mix to combine.  Press the mixture into the bottom of the baking dish.  Bake for 10 minutes.  Remove from the oven and allow to cool.

For the Ganache:

While the pretzel crust is cooling, heat cream in the microwave until it just begins to boil. Pour the cream over the chocolate and stir until the chocolate completely melts and the mixture is smooth.  Pour over the pretzel crust. Use a spatula to spread it into an even layer. Refrigerate.

For the Pudding:

In a saucepan, mix together sugar, cornstarch, cocoa, and salt. Whisk in 1 cup of milk, stirring until combined. Whisk in the remaining 1/2 cup of milk and 1/2 cup of cream. Continue whisking over medium heat until the mixture begins to bubble and thicken, about 5 minutes. Whisking constantly, continue cooking for another minute or two. Be careful to whisk into the corners and along the sides of the pan. Remove from heat. Whisk in the chopped chocolate and vanilla, stirring until fully melted. Allow the pudding to cool at room temperature, stirring frequently to prevent a skin from forming. Once pudding is no longer hot, pour it on top of the cooled ganache (which should be firm by this time) and spread into an even layer. Refrigerate for a few hours until pudding is completely cool and set.

Let your kids clean the saucepan.  Then, clean your kids.

Cut into small squares and enjoy!

You’re welcome, world.  You’re welcome.

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Getting the Shot and Pantry Chicken

Posted on June 16, 2010 by amydeline

The timer on the oven buzzes. I move my 20 month old off my lap, stand up, trip over a firetruck and head to the stove. I open the door and pull out the baking dish. Insert meat thermometer. 165 degrees. Perfect. Move the chicken to the cutting board. Begin cutting the kids’ chicken. Crash. Splash. Scream. The 20 month old just exploded his sippy cup of milk.  It’s all over the floor. He’s screaming. Leave chicken on the counter. Get paper towels. Push the dog away from the milk and begin cleaning the floor as it continues to drip from the chair. Get more paper towels. Push the dog out of the way again. Continue cleaning up the milk. Clean up dog slobber. Console the screaming 20 month old. My three year old urgently needs a different hoodie. Right. Now. Refill the sippy cup of milk. Finish cutting the boys’ chicken. Seat the boys for dinner. Begin cutting my piece of chicken. The three year old just finished his milk and threw his empty cup on the floor. He burps. The 20 month old is yelling Look, Mommy, Look! He’s forked his chicken and a large clump of couscous.  He’s very proud. So am I. Finish cutting my piece of chicken. The phone is ringing. I don’t pick up. Place a scoop of couscous on my plate. Plate the chicken. Bring it to the table. Oops. Forgot the balsamic. Drizzle with balsamic glaze. Pick up my camera. Take the picture. Fifteen minutes after I took the chicken out of the oven. My food is cold. So much for getting the shot while the food is fresh.

Anyways…

Tonight’s dinner is a pantry meal.  Well, technically most of the ingredients came out of the fridge, but they were all there.  I didn’t need to purchase a single item. The idea struck me earlier in the week when I saw a picture of a chicken breast, stuffed with something that I had assumed were dates.  It turned out to be olive tapenade; not dates at all. But, the idea of chicken stuffed with dates stuck with me. Then, I remembered that I had dried figs in the fridge, leftover from the salad I made a couple weeks ago.  And I had goat cheese from this week’s strawberry salad and prosciutto from the vodka sauce and walnuts from the chicken salad.  Ooooh!  This was getting good. I’ve almost always got chicken in the freezer. Stuff all those yummy things in the chicken. Pop it in the oven. Voila! Dinner!

You can adapt this recipe with whatever you’ve got on hand. Sun-dried tomatoes, artichoke hearts, olive tapenade, dates, roasted red peppers, any type of cheese, ham, and bacon would all make delicious stuffings! The possibilities are infinite. Odds are you’ve got something in your fridge or pantry that would work wonderfully

Stuffed Chicken Breast – Pantry Meal Style

Ingredients

  • Chicken Breasts
  • Balsamic Glaze*
  • Salt and Pepper

For the stuffing:

  • Prosciutto, chopped
  • Goat Cheese, crumbled
  • Dried Figs, chopped
  • Walnuts, chopped

* You can purchase balsamic glaze or make your own.  Simply pour some balsamic vinegar into a small pot and simmer until it has reduced by at least half.

Directions

Preheat the oven to 375 degrees. Place chicken breasts in a ziploc bag or between two pieces of wax paper or plastic wrap. Pound the chicken with a mallet (or heavy pan) until flattened to about 1/4 inch thick.  Place a mound of the stuffing on the chicken, closer to one side.  Starting with the end that has the stuffing, roll the chicken. Tuck in the ends and secure with toothpicks, if necessary. Season with salt and pepper.

Place on a baking dish and cook until completely cooked through, about 25-35 minutes.  A instant-read meat thermometer, inserted into the middle of the chicken, should read 165 degrees.

Drizzle with balsamic glaze. Serve with rice or couscous.

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Shrimp and Asparagus in a Lemony Basil Alfredo Sauce over Fettucine

Posted on June 16, 2010 by amydeline

Something about the warm weather makes me crave seafood. This is the only time of the year when I think I’d have any chance of making it as a vegetarian, or more accurately a pesceterian. Though, I’d definitely end up missing burgers and grilled steaks and bacon and… Oh, nevermind!  I’d make a terrible vegetarian. But, I do love seafood in the summer! It’s fresh and light and tastes great with summery lemons. With that in mind, I offer you Shrimp and Asparagus in a Lemony Basil Alfredo Sauce over Fettucine.

The sauce is a basic creamy alfredo sauce, with the addition of basil and a little lemon juice and zest. Lemon zest is the bright outer peel of the lemon (not including the bitter, white pith). It is full of concentrated lemon flavor. You can skip the zest, but it really deepens the lemony flavor and looks lovely in the sauce. So, I definitely recommend it. To zest your lemon, thoroughly wash it and then use a zester to remove the thin outer layer of the peel.  If you don’t have a zester, you can use a vegetable peeler or paring knife to carefully remove the outer peel. Then, cut the peel into small strips.

Shrimp and Asparagus in a Lemony Basil Alfredo Sauce over Fettucine

Ingredients

  • 1 pound Shrimp, deveined and peeled
  • 1 small bunch of Asparagus
  • 1 box Fettucine pasta

For the sauce:

  • 3 Tbsp Olive Oil
  • 2-3 Tbsp water
  • 1 Shallot, diced**
  • 5-7 Basil Leaves, chopped**
  • 1 Lemon, zest and juice
  • 1 1/2 cups Light Cream
  • 1/2 cup Parmesan Cheese
  • Salt and Pepper

** Chop the shallot the same way you would chop a small onion. Click on the Photo Guides tab to view step-by-step photos of how to chop an onion and how to chiffonade basil leaves.

Directions

Bring a large pot of water to a boil. Cook the fettucine, al dente, according to the package directions.

Steam asparagus, chop into small pieces, and set aside.

In a large saute pan, heat 1-2 Tbsp of olive oil over medium heat. Add shrimp to the pan and cook about 5 minutes until they are completely cooked through.  They will be pink and opaque. Remove the shrimp from the pan and set aside.

Add a small amount of water to the pan, over medium heat, and use a wooden spoon to scrape up any browned bits of shrimp stuck to the pan. Continue scraping the bottom of the pan until the bits are loosened and water has mostly evaporated. **See note below.**

Then, add about a tablespoon of olive oil to the pan.  Add the chopped shallot and cook until slightly softened, about 3-4 minutes.

Add the cream and the zest.  Bring to a gentle simmer, stirring constantly.

Add the cheese, basil, and  the juice from 1/2 the lemon (about a Tbsp) to the sauce. Stir to combine.

Continue simmering for a few minutes until the sauce begins to thicken. If the sauce becomes too thick, add a bit more cream or milk to thin it out.

Season with salt and pepper. Taste and add a bit more lemon juice, if desired.

Add shrimp and asparagus to the sauce for a few seconds to reheat.  Toss the fettucine in the sauce.

(Serves 4)

** This step is called deglazing. Those little caramelized bits in the pan are called sucs. There’s some yummy flavor in those sucs, as long as you don’t burn them. The cool water will sizzle in the hot pan and help loosen the sucs while you scrape them up. This step will prevent the bits from burning on the bottom, while preserving the shrimpy flavor for the sauce. A bit of stock or white wine would work well for this step too, but water is just fine. If the sucs burn, clean out the pan before cooking the shallot.

5 Comments

Posted in Culinary Techniques, Food, Fruit, Main Course, Recipes, Seafood, Vegetable and tagged , , , , , , . Bookmark the permalink.

How to Slice an Avocado

Posted on June 15, 2010 by amydeline

Avocados are are in the middle of their peak season right now. Amongst other uses, they are wonderful in salads, guacamole, sandwiches or smoothies. I added a little avocado to my Caprese salad today and next week, I’ll be making a chilled avocado soup. Now is the time to enjoy this delicious and nutritious fruit!

In case you were wondering the easiest way to get to that avocado-y goodness, here’s a little photo guide…

Using a sharp knife, cut the avocado in half lengthwise all the way around the pit.

Gently twist the halves to separate.

Carefully give the seed a whack with a sharp knife, so that the knife sticks in the seed.

Holding the knife in one hand and the avocado in the other, give a little twist to loosen and remove the seed.

Use your fingers to gently loosen the avocado from its skin.

Lie the avocado on its flat side and slice or dice it!

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Heirloom Tomatoes and Fresh Mozzarella Caprese

Posted on June 15, 2010 by amydeline

Were you worried that this was going to be another strawberry recipe??? Don’t worry, we’re all strawberry’d out for now. Today, I’m thinking tomatoes!

On a warm, late spring day, nothing beats a fresh Caprese salad drizzled with a bit of balsamic vinaigrette. It just might be my perfect warm-weather lunch!! Throw in some beautiful, ripe heirloom tomatoes and it’s even better!

There’s no big secret of a recipe here!  Slice up some ripe tomatoes and a bit of fresh mozzarella.  Add a few basil leaves and drizzle with balsamic vinaigrette.  Check out my basic balsamic vinaigrette recipe here.

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Strawberry Spinach Salad with Goat Cheese and Almonds

Posted on June 14, 2010 by amydeline

Dear Yesterday’s Strawberries,

I feel compelled to offer you the sincerest of apologizes for my actions.  In choosing to engulf you in a layer of sugary gelatin, I disrespected your fresh-picked strawberry goodness. It was a mistake. You’re good enough.  You’re sweet enough. And, doggone it, people like you. I’m going to make it up to you! Today, I will enjoy your brethren in all their unadulterated natural goodness in a salad of fresh spinach and strawberries, adorned with goat cheese and almonds, and dressed in a strawberry balsamic vinaigrette. It’s the least I can do!

Sincerely,

The Gourmand Mom


Strawberry Spinach Salad

Ingredients

For the salad:

  • Baby Spinach, washed
  • Strawberries, quartered or sliced
  • Goat Cheese
  • Almonds, sliced

For the Strawberry-Balsamic Vinaigrette:

  • 1/8 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 3 ripe Strawberries
  • 1/2 Tbsp Honey
  • 1/8 tsp Cinnamon
  • Salt

Directions

In a blender or food processor, combine oil, vinegar, strawberries, cinnamon and honey. Blend until well combined. Season with a sprinkle of salt. To compose the salad, toss the spinach with a small amount of dressing. Top with strawberries, crumbled goat cheese, and almonds.

Make it a meal by adding a sliced chicken breast! I seasoned my chicken with a little salt and pepper. Then, I placed it in a baking dish, poured a bit of balsamic over it and baked in a 375 degrees oven. Perfect with the salad! Light, refreshing, and incredibly satisfying!

This is how to use fresh-picked strawberries!!

3 Comments

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Strawberry Pretzel Squares

Posted on June 13, 2010 by amydeline

I resisted making this recipe. I really did. As a general rule, I tend to avoid recipes whose ingredient list specifies particular branded food products, like Jell-O and Cool Whip. (I prefer to cook with food, as compared to food-products.) But, everywhere I looked today, this strawberry pretzel recipe was staring me in the face. Apparently, some version or another of this recipe has been around forever, though I’m just hearing about it now. Paula Deen even has a version she calls a Strawberry Pretzel Salad. I started to figure that all of these people must be on to something. I do love a good sweet and salty flavor match. Plus, it called for a ton of fresh strawberries, which I’ve got in spades. So, I decided I’d give it a try. And, you know what?? There’s a reason everyone seems to love this recipe so much. It’s really, very tasty! And, the pretzel crust is genius!

In the future, I’d try substituting fresh whipped cream for the Cool Whip and I’d probably skip the jello in lieu of simply scattering the berries on top of the cream cheese layer. Either way, it’s a fun summery treat!

Strawberry Pretzel Squares

Ingredients

For the crust:

  • 2 cups finely-crushed Pretzels
  • 3/4 cup Butter (a stick and a half), melted
  • 1/4 cup Sugar

For the cream cheese filling:

  • 1 1/2 packages of Cream Cheese, softened
  • 1/4 cup Sugar
  • 2 Tbsp Milk
  • 1 cup Cool Whip

For the jello layer:

  • 2 (3 oz) packages of Strawberry flavored Jell-O
  • 1 1/2 cup Boiling Water
  • 1/2 cup Cold Water
  • 4 cups Strawberries, sliced

Directions

Preheat oven to 350 degrees. Combine pretzel crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9×13 baking dish. Bake for about 10 minutes. Allow to cool.

Meanwhile, beat the softened cream cheese with milk and sugar until well blended. Stir in the Cool Whip. Spread the mixture evenly over the pretzel crust. Refrigerate.

Empty jello packets into a bowl.  Pour boiling water over the jello and stir until completely dissolved.  Add cold water and stir. Refrigerate in the bowl, for about an hour, until jello just begins to set. Stir in sliced strawberries. Spread the jello mixture over the cream cheese layer.

Refrigerate for another 3 hours or until firm.

Slightly adapted from the Kraft Foods recipe found here.


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Breakfast for Dinner – Chocolate Chip Bacon Pancakes

Posted on June 11, 2010 by amydeline

They say that breakfast is the most important meal. I say that it’s also the yummiest. Given the choice, I’d eat breakfast all day long every day. I could just kiss the genius who invented brunch, giving the world a valid excuse for eating breakfast at lunchtime (and drinking champagne along with it). And, some times it just feels right to have breakfast for dinner. As kids, some of our favorite nights were the ones when our mom cooked up Chocolate Chip Coconut Pancakes for dinner. We seriously felt like we’d hit the dinner jackpot.

Over here, we find plenty of excuses to host Sunday brunch, be we don’t have dinner for breakfast nearly as often as I’d like. (My hubby’s just not as enthusiastic about it as I am.) But, tonight, there’s a frozen pizza in the freezer for Mr. Anti-breakfast-for-dinner and I’m making Chocolate Chip Bacon Pancakes for myself and the kids! (Sorry, hubby.) And, yes, I said Chocolate Chip Bacon Pancakes. It’s like eating a chocolate covered pretzel, only meatier. Clearly, this isn’t the kind of dinner you’d make often, but it’s a fun treat every once in a while. Tonight feels like that kind of night.

The following recipe is a basic buttermilk pancake recipe.  You can substitute the chocolate and bacon with just about anything that strikes your fancy. So, if the idea of chocolate and bacon, married in perfect pancake harmony, doesn’t float your boat, try cherries with a bit of vanilla, or bananas and pecans, or blueberries.

Chocolate Chip Bacon Pancakes

Buttermilk Pancakes with Chocolate Chips and Bacon

Ingredients

  • 2 cups of Flour
  • 2 cups of Buttermilk
  • 2 eggs, lightly beaten
  • 2 Tbsp Sugar
  • 2 Tbps of Butter, melted
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet Chocolate Chips
  • 1/2 cup Bacon, cooked until crisp and crumbled

Directions

In a bowl, combine the buttermilk with the melted butter and beaten eggs. Slowly blend in the dry ingredients and stir until large lumps disappear. Stir in bacon and chocolate chips (or your filling of choice). Preheat a skillet or griddle over medium heat. Grease with a little butter. Pour about 1/4 cup of batter per pancake and cook until small bubbles start to appear on the top and the edges are cooked. Flip and cook for a couple more minutes, until cooked through. **As you complete each batch, you can place the pancakes in a 200 degrees oven, to keep warm until all the batter has been cooked.

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Chicken Salad Sandwich – Waldorf Style

Posted on June 11, 2010 by amydeline

I’ve got something quick, easy, and incredibly satisfying for you today. A chicken salad twist on a classic Waldorf Salad…tender chicken, chunks of crisp celery, juicy grapes, sweet bits of apple, and crunchy walnuts blended together with a little mayo and a touch of mustard. It’s like a party in your mouth!

Waldorf Chicken Salad

Ingredients

  • 1 pound of chicken tenderloins (or chicken breasts)
  • 1 cup Red Seedless Grapes, halved or quartered
  • 1/2 cup Celery, sliced thin
  • 1/2 cup Walnuts, chopped
  • 1/2 cup Dried Apple, chopped
  • 1/3 cup Mayonnaise
  • 1/8 cup Mustard
  • Salt and Pepper

Directions

Place chicken tenderloins on a baking sheet. Sprinkle with salt and pepper.  Cook in a 375 degrees oven for about 15-20 minutes, until cooked through. (You can also use chicken breasts for this recipe, but they will probably need to cook longer, depending on size.) Allow chicken to cool. Then, cut or pull the chicken into small pieces.  Combine chicken with the mayo and mustard. Stir to combine. Add walnuts, grapes, apples, and celery. Mix until well combine.  Taste and then add salt and pepper to season.

**Adjust quantities of any ingredient, as desired.

**You can use fresh apples instead of dried apples. Just toss chopped apples in a bit of lemon juice to prevent browning.

Serve on your favorite bread or roll.

3 Comments

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Farmer’s Market Strawberry-Rhubarb Crisp

Posted on June 10, 2010 by amydeline

Let your three year old hold the reins at the farmer’s market and you’ll end up with an extra handful of strawberries and a big bunch of rhubarb. Though, not exactly the heirloom tomatoes and basil I was planning to purchase, the strawberries and rhubarb are both seasonally and flavorfully perfect.  The kid knows what he’s doing.

Strawberry Rhubarb Crisp with Walnut Streusel Topping

Ingredients

For the Strawberry Rhubarb Mixture:

  • 4 cups of Rhubarb, stalks only, chopped into half-inch pieces
  • 4 cups of Strawberries, halved or quartered
  • 1 cup Sugar
  • 2 Tbsp Cornstarch
  • 2 tsp Cinnamon

For the Streusel:

  • 1 stick of Butter, melted and cooled
  • 1 cup Flour
  • 2/3 cup Light Brown Sugar
  • 1 cup Chopped Walnuts
  • 2 tsp Cinnamon

Directions

For the Strawberry-Rhubarb Mixture – Preheat oven to 375 degrees.  Lightly butter a 9 x 13 baking dish. Combine strawberries, chopped rhubarb, sugar, cornstarch, and cinnamon in a bowl. Pour into the buttered baking dish.

For the Streusel – Combine flour, brown sugar, cinnamon, and chopped walnuts in a bowl. Pour the butter over the mixture.  Stir to combine.  The mixture should be crumbly.

Sprinkle the streusel topping over the strawberry-rhubarb mixture. (I used a 9 inch round baking dish and had a bit of extra streusel, but it should be just the right amount for a 9 x 13 baking dish.) Bake in a 375 degrees oven for 40-45 minutes, until hot and bubbly.

Warm Strawberry-Rhubarb Crisp with Vanilla Ice Cream

Serve with a scoop of vanilla ice cream. Delicious! I wonder what my three year old will come up with next week!

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Posted in Cooking with Kids, Desserts, Food, Fruit, Recipes and tagged , , , , , . Bookmark the permalink.
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