Monthly Archives: December 2014

Gingerbread Cocoa

It really is kind of amazing how different your house can feel once you put up Christmas lights. So when you have the lights on and look out the window to see it is snowing delicately outside, doesn’t your mind instinctively develop a hot chocolate craving? Not to mention that it’s so cold out that sometimes you want to drink something other than coffee to warm you up. This Gingerbread Cocoa is warm cup of festive comfy goodness.

Cocoa, sugar, apple pie spice, and ground ginger are combined with milk and whisked together until warm and smooth. The cocoa and spices melt away and develop a warm, subtle spicy flavor that will make anyone wonder what’s in this milky cup. This recipe called for a gallon of milk which was a little more hot cocoa than I needed so I cut this recipe in half… and in half again. I also used unsweetened vanilla almond milk because I’m crushing on it lately and it’s what I had on hand. The result was a creamy, chocolate-y thing that makes you go hmm. And perfect for a snowy day.

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Whisk together first sugar, cocoa, apple pie spice, and ground ginger in a pot or Dutch oven until blended; gradually whisk in milk.

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Cook mixture over medium heat, stirring constantly, 20 minutes or until thoroughly heated.

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Transfer to a slow cooker, and keep warm on LOW, if desired.

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Additions: None

Omissions: None

Substitutions:

  • Unsweetened vanilla almond milk

Overall Rating: Like It

Source: Southern Living magazine

Caprese Sliders

Yes, I know, caprese tends to be a little more July than December. After all, tomatoes are a little redder, a little plumper, and a little juicier in the summer. But if I only ate caprese during warm months, I think I’d die. Okay, so I’m dramatic. But I could easily eat it in some way every single day. Even if the tomatoes aren’t in season, caprese can still be good because fresh mozzarella and basil are always available. And if you add a little bit of balsamic vinegar or pesto, it can help you forget that tomatoes aren’t at their best. I needed a caprese fix now so that’s why I made these Caprese Sliders.

Slices of tomato are grilled on the stove (although I didn’t actually grill them) before being layered with avocado, basil, and fresh mozzarella onto warm, doughy rolls smeared with vibrant bold pesto. Really, you don’t need to grill or warm the tomatoes but if the tomatoes aren’t so great, what’s it hurt? In season, I would stick to raw tomatoes but since it’s not, warming them actually makes them a little juicier so I didn’t mind. These sandwiches didn’t stand a chance with me. So what if they fell apart a little bit? Scooping up pieces of a really good sandwich and having juices dripping down your wrists is a sign of a good sandwich. And this is a really good sandwich!

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Heat oven to 400 degrees . Place rolls on a baking sheet and bake 10 to 12 minutes, following package directions. Allow to cool. Heat stovetop grill to medium-high. Brush tomato slices with olive oil and grill 2 minutes. Turn and grill 1 additional minute.

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Split rolls horizontally and spread bottom half of each with 1 tsp pesto. Layer each with 1 tomato slice, 2 basil leaves, 1 mozzarella slice and 2 avocado slices. Top with remaining roll halves.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Family Circle magazine

Chicken Bites with Tomato Mint Salsa

I was in Atlanta last week for work and every time I travel, I look forward to getting home and cooking. I know several people who just don’t understand that but it’s something that puts me at ease. Also, after eating restaurant food for five days, I just want to eat something that I cooked. Anyone else like that? So, of course, I decided to make chicken. You know, something (not so) new and different. Boring chicken these Chicken Bites with Tomato Mint Salsa aren’t. I’m wowed.

Tomatoes, onion, and jalapeño are broiled in the oven giving them a deep rich, sweetness and then whirled together with chipotles in adobo sauce, cumin and fresh mint and cilantro. The chicken is seasoned with cilantro and cumin giving it a warm, comforting flavor that mixes so well with the bold salsa. This salsa though…my gosh. Even if you don’t want to make the chicken, make this salsa. It’s bold, it’s vivid, and it’s alive. It makes the salsa from my hotel happy hour last week look like sad, pathetic, lame, boring nothingness.

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Preheat broiler with a rack set about 4 in. from heat. Set tomatoes, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning as needed, until blackened, 15 to 25 minutes; as done, transfer to a bowl and let cool.

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Peel, stem, and seed chile. In a food processor, pulse vegetables (including blackened parts from tomatoes and onion) and their juices until chopped. Add remaining salsa ingredients and pulse until finely chopped. Transfer to a bowl.

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Cut chicken into 1- to 1 1/2-in. chunks. In a bowl, combine 2 tbsp. oil, the cumin, salt, chopped cilantro, and chicken.

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Heat a 12-in. frying pan (not nonstick) over high heat. Add remaining 1 tbsp. oil; swirl to coat. Cook chicken, stirring and turning once, until lightly browned but still moist, 5 minutes.

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Stir cilantro leaves into chicken; transfer with a slotted spoon to a platter. Serve with salsa and skewers.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Sunset magazine

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