Smells Like Home

Spicy Bean Burritos

smellslikehome — Wed, 25 Jan 2012 07:00:02 +0000

For the past couple of months, we’ve been eating more vegetarian meals each week than I ever expected to see on my menus. And coincidentally, in the spirit of saving money on groceries when the new house budget is our first priority, these vegetarian meals oftentimes come in comparatively less expensive than non-veggie meals. I think this has helped get Kyle on board with eating less meat but honestly, he’s been really impressed with the meals I’ve been making, these spicy bean burritos being one of them.

We all know that beans are cheap but these burritos weren’t completely about eating on the cheap. They were about amping up the flavor of canned beans (pantry staples) with garlic, cumin, chile powder, and pickled jalapeños (more pantry staples) in a healthy way. I liken the bean mixture in these burritos to a cross between two of my favorite Tex-Mex side dishes, refried beans and Elly’s world famous black beans (but without the bacon)…which means that I totally loved these burritos. Actually, we both did and there was so much leftover filling that we each had lunches for the next few days covered. I certainly didn’t hear any complaints about this vegetarian meal, and in fact, Kyle commented how these burritos were almost exactly like the ones he orders from the Mexican food truck for lunch on Fridays. Sounds like a winner to me!

Spicy Bean Burritos
source: adapted from Cooking Light as seen on Pink Parsley and Annie’s EatsIngredients:
For the bean filling:

2 tsp canola oil
2 cloves garlic, minced
1 tsp ancho chile powder
2 tsp minced pickled jalapeños
1 tsp ground cumin
1/4 teaspoon kosher salt
1/3 cup water or vegetable broth (or chicken broth if you choose)
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1/4 cup plus 2 tbsp salsa
Juice of one lime

For serving:

6 10-inch flour tortillas (burrito size), warmed in microwave for 10-15 seconds between 2 damp paper towels
Shredded cheese (cheddar, pepper jack, monterey jack, or a mixture)
Diced tomatoes
Shredded lettue
Chopped cilantro
2 scallions, white and green parts, thinly sliced
Nonfat Greek yogurt or low-fat sour cream

Instructions:

Heat the oil in a large nonstick skillet over medium heat. Add the garlic, chile powder, jalapeños, cumin, and salt, and cook until fragrant, about 1 minute. Add the beans and broth, and bring to a boil. Reduce heat to medium-low, and allow to simmer 10 minutes. Remove from the heat, stir in salsa. Mash the bean mixture lightly with a slotted spoon or fork to desired consistency.
Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top each serving with desired toppings and roll the burrito tightly. Slice each burrito in half and serve immediately.

Jalapeño Popper Grilled Cheese

smellslikehome — Mon, 23 Jan 2012 07:00:23 +0000

It snowed for the first time this winter over the weekend. And actually, the puny 6 inches that fell to the ground didn’t amount to much, considering the 15 inches we got socked with in October. Needless to say snow makes me crave grilled cheese. This probably goes back to my childhood where grilled cheese and tomato soup were standard fare on snowy days but on Saturday, I didn’t feel much like tomato soup. I was feeling spicy. Spicy grilled cheese. Jalapeño popper grilled cheese. It was a creative sandwich I had seen on Foodgawker months ago and I filed it deep in the recesses of my brain; this was before my Pinterest boards were built, of course.

I already had a opened can of pickled jalapeños in the fridge which needed to be used up and this sandwich was the optimal way to do so. And let me tell you, I freaking loved this sandwich. I’m not a crazy hot and spicy lover but the pickled peppers mute the heat and I was sure to remove all of the seeds and ribs from the pepper before adding it to the sandwich. I surprisingly only had good ol’ deli-sliced yellow American cheese in the fridge, so that’s what I used…and it’s usually my cheese of choice for grilled cheese anyway so I wasn’t making a sacrifice here. With a mellow level of spice and lots of cheesiness, this sandwich was just like a really good jalapeño popper should be – leaving you craving more.

Jalapeño Popper Grilled Cheese
source: adapted from BS’ in the Kitchen

Ingredients:

4 slices sandwich bread
Butter, softened
2 tbsp cream cheese, softened
4 to 6 pickled jalapeños, sliced in half lengthwise, seeds and ribs removed, and patted dry
Sliced American cheese (or whatever cheese you choose), 2-3 slices per sandwich depending on the thickness of the cheese

Instructions:

Heat a large non-stick frying pan over medium-low heat.
Lightly butter one side of all the bread slices
Divide the cream cheese between two of the slices, spreading it out evenly on the un-buttered side of the bread. Lay the jalapeños halves over the cream cheese. Lay the American cheese over the jalapeños and add the second piece of bread, butter side up.
Place the sandwiches in the pan and cover the pan with a lid or piece of aluminum foil; this will help to retain the heat in the pan and melt the cheese. Heat each side of the sandwich until desired darkness and until the cheese inside is melted. Slice and serve warm.

Yields: 2 sandwiches

Baked Panko Chicken Fingers

smellslikehome — Thu, 19 Jan 2012 08:00:31 +0000

Since it’s January and I’m still in the early stages of my be-healthy goal this year, I’d like to introduce you all to this recipe. It looks super fattening doesn’t it? Au contraire! These baked panko chicken fingers are first dipped in beaten egg whites, lightly coated in toasted panko breadcrumbs (go for whole wheat if you can find them!) and then baked until the chicken is tender on the inside and perfectly crispy on the outside. Dipped in low-fat homemade ranch dressing and served alongside some baked sweet potato fries and a steamed vegetable, you’ll stop second guessing how difficult healthy eating can be!

Baked Panko Chicken Fingers
source: adapted from America’s Test Kitchen Healthy Family Cookbook via Annie’s Eats

Ingredients:

2 cups panko breadcrumbs
2 tbsp canola oil
1/2 cup all-purpose flour
1 tsp garlic powder
1/2 tsp Kosher salt
1/4 tsp cayenne pepper (optional)
3 large egg whites
1 tbsp water
1 tbsp Dijon or whole-grain mustard
1 tsp minced fresh thyme or ¼ tsp. dried
Cooking spray
1 1/2 lbs boneless, skinless chicken breasts, cut into 3/4-inch wide strips

Instructions:

Preheat the oven to 475˚ F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, mustard and thyme.
Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-12 minutes. Serve warm.

Homemade Peppermint Patties

smellslikehome — Mon, 16 Jan 2012 15:53:34 +0000

When I set out to create my holiday treat packages last year, I knew I wanted to make treats I’d never made before but that had been on my to-make list for a while. Like marshmallows. And hot chocolate. And these peppermint patties. And let me tell you, these little minty treats probably made me the most proud I’ve been in the kitchen in quite a while. The filling is easy to put together, but dipping them in chocolate will require some patience. You’ll need to dip them in batches and keep the extra little rounds of filling really cold (like frozen) while you dip because as soon as they start to come to room temperature, dipping them in warm chocolate is impossible. And impossibly messy. Trust me. The chocolate will harden but make sure all of the filling is covered by chocolate – otherwise it will ooze out. But needless to say, my peppermint patty connoisseur (Kyle) LOVED these (so did I!), as they are waaaay better than the store-bought version. You’ll find that they will be gushed over and will certainly be worth the little extra effort it takes to make them.

Homemade Peppermint Patties
source: adapted from Savory Sweet Life

Ingredients:

1 can sweetened condensed milk
5 1/2 cups powdered sugar, sifted
1 tablespoon peppermint extract
3 cups semisweet chocolate chips
3 tablespoons shortening

Instructions:

Line 3 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the condensed milk, 2 cups of powdered sugar, and peppermint extract on medium speed until well incorporated. Add more powdered sugar, 1/2 cup at a time, until the dough is stiff but still pliable. You’ll need almost the full amount, but add it slowly, as directed.
Roll the dough into 3/4-inch balls (a small cookie scoop helps with portioning the dough) with lightly damp hands to prevent the dough from sticking to your hands.
Flatten each ball into a disk about 1/4-inch high and set the disks on the baking sheets. Transfer the baking sheets to the freezer for 30 minutes. While the dough is chilling, temper the chocolate coating.
Place chocolate chips in a microwavable bowl. Melt the chocolate and shortening in 30 second increments on medium power (5 on most microwaves), making sure to stir after each increment until chocolate is smooth. (Alternatively, you can melt the chocolate and shortening in a heatproof bowl over a pot of simmering water on the stove top.)
Remove one baking sheet from the freezer. Place a patty on the tines of the fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one on top of another parchment paper lined baking sheet, platter, or plate. Slowly reheat the chocolate once it starts to becomes too thick for dipping.
Move the chocolate-coated peppermint patties to the refrigerator to completely set up and harden. Remove more undipped patties from the freezer as you finish dipping others so that they are always very cold as you dip them. The peppermint patties are ready serve when they are dry to the touch.

Yields: 32-36 candies.

Giant Double Chocolate Cookies

smellslikehome — Wed, 11 Jan 2012 08:00:45 +0000

When I set out to make a new cookie, it’s never an easy task. SO many recipes touted as “the best”, so little time. And so few calories to sacrifice. But I’ve had my eye on these giant double chocolate cookies for almost exactly a year now and I finally gave in. It was time to tackle a giant cookie and I was ready for it.

The long-awaited verdict? An extra 1/2 hour on the treadmill was well worth the work for these cookies. Dense, chocolatey, and gigantic, these cookies are best served slightly warm to take advantage of the gooey chocolate chips. I feel like they could have been just slightly sweeter since the dark cocoa powder (I used Hershey’s Dark) really takes center stage and is altogether unsweetened to begin with; I’ve adjusted the recipe below to reflect this. Whether you weigh the dough into 4oz portions (this will yield 11 cookies) or divide the dough manually into 12 cookies, be prepared for a decadent bakery-sized cookie. I’ve never had cookies from Levain Bakery in NYC but if this cookie is any indication of what they are like, other copycat recipes that are floating around the web may just be in my future as well.

Giant Double Chocolate Cookies
source: adapted from My Baking Addiction via Annie’s Eats

Ingredients:

2 sticks unsalted butter, cold and cubed
1 1/4 cups + 2 tbsp granulated sugar
2 eggs
1/2 cup good quality dark cocoa powder
2 1/4 cups all-purpose flour
1/4 tsp Kosher salt
1 teaspoon baking powder
2 1/2 cups semi-sweet chocolate chips

Instructions:

Preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. On low speed, stir in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and with slightly damp hands to prevent sticking, knead briefly by hand to be sure the ingredients are well combined.
Divide the dough into 4 ounce portions (yields 11 cookies) or divide into 12 equal pieces. Again with slightly damp hands, roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, two inches apart.
Bake 16-20 minutes, until you’re just able to lift the edges up off the pan without breaking the dough. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Broccoli Cheddar Soup

smellslikehome — Mon, 09 Jan 2012 15:59:30 +0000

In the midst of holiday preparation craziness, there was this soup. Broccoli cheddar soup. A knock-off of the famed and beloved Panera version, this version is a lighter homemade version where you control the ingredients – I love soups like this one! I’ve made this recipe a handful of times over the past few years and I seem to make it a little differently each time, mostly just varying the milk ratio (i.e. sometimes adding a little cream in place of some of the skim milk), but it turns out fabulous each and every time. The consistency isn’t as thick as Panera’s version but like I said, it’s on the lighter side, so if you want to thicken it up, just increase the cream-milk ratio. The most recent time this soup appeared in our kitchen, I was in the middle of packaging up my Christmas treats over the course of a few days and because the recipe left us a fair amount of leftovers, it was so nice to be able to quickly heat up a bit for lunch. And aside from a regular weeknight meal, in the past I’ve also made a double batch of the soup, kept it warm in the crock pot, and served it in coffee mugs as a warm appetizer during fall and winter parties. This broccoli cheddar soup is always a big hit here and is definitely one of our favorites!

Broccoli Cheddar Soup
source: very slightly adapted from Annie’s Eats

Ingredients:

6 tbsp butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets
3 cups low-sodium chicken or vegetable broth
½ tsp onion salt (or onion powder if you can’t find onion salt)
½ tsp garlic powder
4 tbsp flour
2 cups milk (any kind)
2 cups shredded sharp cheddar cheese (do not use pre-shredded)
Kosher salt and freshly ground black pepper

Instructions:

In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion and carrots to the pan and sauté until tender, about 5-7 minutes. Stir in the broth, onion salt and garlic powder. Bring the mixture to a boil, add the broccoli, then reduce the heat to a simmer.
Meanwhile, in a medium saucepan, melt the remaining butter. Add the flour and cook for 1-2 minutes until lightly golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, remove the saucepan from the heat and whisk in the cheese until completely melted. Slowly pour the cheese sauce into the soup pot and stir to combine the mixtures. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smoother texture.

Vanilla Bean Eggnog Bundt Cake

smellslikehome — Mon, 02 Jan 2012 17:28:41 +0000

I won’t lie to you…eggnog exists in our house at Christmastime. Ever since I found vanilla eggnog a few years ago, we always have a carton on hand from the first week of December when we put up the tree right through New Year’s and into January. And this particular vanilla eggnog tastes like a vanilla milkshake which probably makes it all that much more addictive. But frankly, I’m not here to lament about eggnog today. And I’m also not here with a healthy meal post to kick off the new year. No apologies from me.

I’m here to talk about this vanilla bean eggnog cake that so many of you were excited about when I mentioned it on Facebook last week. This recipe is a fantastic way to use up that leftover ‘nog. You’ll only need 1 cup for the cake – don’t we all usually have just a wee bit left in the container right before we toss it? The cake comes together quickly and the result is a rich pound cake-like Bundt with hints of nutmeg and cinnamon (my adaptations from the original recipe). The eggnog shines through beautifully, especially on the crunchy bottom of the cake (which is actually the top of the cake in the pan and my favorite part of a Bundt cake), and with some lightly dusted powdered sugar, all you’ll need is a fork and a cup of tea or coffee to round out this delightful dessert.

Vanilla Bean Eggnog Bundt Cake
source: adapted from The Naptime Chef

Ingredients:

3 cups all-purpose flour
2 tsp baking powder
1 tsp Kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 sticks (16 tbsp) unsalted butter, at room temperature
2 cups granulated sugar
1 vanilla bean pod, split and seeds removed
3 large eggs, at room temperature
1 cup eggnog (vanilla, if you can find it)
1/4 tsp eggnog flavor OR 1 tsp pure vanilla extract and 1 tsp rum extract

Instructions:

Preheat oven to 350 degrees F. Butter and flour a 10-inch Bundt pan.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg; set aside.
In the bowl of stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds at medium speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.
In a small bowl or glass measuring cup, stir together the eggnog and eggnog flavor (or vanilla extract and rum extract). With the mixer on low speed, alternately stir in the dry ingredients and eggnog mixture, beginning and ending with the dry ingredients. Be sure to mix in each only until they are just incorporated, about 10 seconds each – do not overmix. Scrape down the sides of the bowl as needed.
Spoon the batter into the prepared Bundt pan and level off the top with a spatula. Bake for 45-50 minutes, or until a long toothpick or sharp knife reveals just a few crumbs stuck to it upon testing for doneness. Cool for 10 minutes in the pan on a wire rack then invert the cake onto the rack and cool completely before serving. Well-wrapped, the cake will last for 3-4 days at room temperature.

Top 9 Favorites of 2011

smellslikehome — Fri, 30 Dec 2011 18:54:25 +0000

Here’s to a fabulous 2011 and even better 2012! Thank you all of your love and support this year – it’s been a great one for me and as Kyle and I transition into our new home in the next few weeks, I’m looking forward to sharing all kinds of great recipes that I’ve been holding out on until I have more space to work with. Until then, enjoy a few of your favorites from this year…the Top 9 most popular posts, to be exact!

1. Red Velvet Brownies with White Chocolate Frosting

2. DIY: Ranch Dressing

3. Baked Fontina

4. DIY: Taco Seasoning

5. Chunky Hubby Cupcakes

6. Take Out Fake Out: Orange Chicken

7. NY-Style Crumb Cake

8. Pizza Bites

9. Reese’s Peanut Butter Chocolate Cake

Baileys Marshmallows

smellslikehome — Wed, 21 Dec 2011 08:00:24 +0000

I swear my candy thermometer has gotten more of a workout this past week than in all of the past year! As I mentioned a couple days ago, I’m not making a whole lot of cookies this Christmas and have opted instead for candies, confections, and other treats for my treat boxes. Hot chocolate mix and homemade marshmallows were the first items to go on my list and it wasn’t until Shawnda posted these Baileys marshmallows was I sold on a recipe.

This was my first time making marshmallows for the sake of actually making marshmallows (i.e., not marshmallow filling in other recipes) and I’ve learned from this attempt that my mixer is more powerful than I thought. While the recipe instructs to beat the mixture for 15 on high, I think my mixture was finished at about 7 minutes because it only deflated from there, leaving me with semi-flat marshmallows. Regardless of how they looked, they tasted fabulous and if I wasn’t already a Baileys Irish Cream fan to begin with (which I was – yum!), these marshmallows would have sealed the deal. The flavor of the Baileys really comes through since it isn’t cooked and the combination of the melted marshmallows in a mug of rich hot chocolate is certainly the perfect way to end a harried winter day. Dessert anyone?

Baileys Marshmallows
source: adapted from Alton Brown via Confections of a Foodie Bride

Ingredients:

3 envelopes unflavored gelatin
1/2 cup Baileys Irish Cream
1 1/2 cup sugar
1 cup light corn syrup
1/8 tsp salt
1/2 cup water
1 tsp vanilla
Powdered sugar, for coating and dusting
Baking spray

Instructions:

Place Baileys in the bowl of a stand mixer fitted with the whisk attachment and sprinkle gelatin over top. Stir the gelatin into the Baileys if it doesn’t all absorb within a few minutes. The mixture will be lumpy.
In a medium sauce pan, heat sugar, corn syrup, salt, water, and vanilla over medium heat and stir constantly until the temperature reaches soft ball stage (240 degrees F) using a candy thermometer.
With the mixer on low, slowly pour the heated sugar mixture in a slow, thin stream into the stand mixer bowl. Increase speed to high and whip for 7 to 15 minutes, until thickened and voluminous. Watch the mixture carefully and stop the mixer before it deflates.
Spray an 8×8 pan with baking spray and coat with powdered sugar.
Pour marshmallow mixture into the prepared pan and let sit at room temperature for at least 4 hours (overnight is fine).
Dust a work surface with powdered sugar and turn the marshmallow out of the pan (pull up one of the corners of the marshmallow, flip, and let gravity do the rest).
Using a greased pizza cutter or knife, cut the marshmallows into 1-inch squares, dusting the cut edges with powdered sugar to prevent sticking.
Store the marshmallows in a gallon zip-top bag with a few additional spoonfuls of powdered sugar (shake the closed bag to evenly distribute the powdered sugar). Stored properly, the marshmallows will last 1-2 weeks.

Putting It All Together: The Packaging

smellslikehome — Tue, 20 Dec 2011 13:54:58 +0000

When I first decided to put together treat packages for our Christmas gifts this year, the first thing I thought about wasn’t the treat themselves. It was the packaging. To me, the treats are usually able to stand alone but it’s the packaging that makes everything so festive and I don’t know…complete. And by complete, I mean finished, done, ready-to-go, now I can sit down with a glass of vanilla eggnog (perhaps with a shot of something in it). So, at the request of a few of you, I’m going to show you just a few ideas about how I’m packaging up my treats and also send you over Annie’s way since she wrote a great post about this yesterday as well.

This year, I got crazy organized. I started out by outlining everything I wanted to make, when I needed to make each treat, and all of the ways I wanted to package everything. A spreadsheet was the easiest way for me to do this since I can keep track of everything in one place and change things as needed without scribbling out my notes on paper. Note that I also included the names of the treat receivers in my working sheet in the gray cells that are blank in the first column but I removed them for this screenshot because I don’t want to spoil the surprise if those people are reading this.

I found all of my printable tags via Martha Stewart and saved the files to my desktop so I don’t have to go back to the website every time I need to print more tags; two of those tags are shown in the first photo of the post. The MS site also has a link to Avery that has customizable holiday templates that you can print on labels or paper (which is where the tags in the photos above and below came from).

My go-to packaging method has been to use cello bags since I haphazardly buy them at least once a year, forgetting that I still have a whole stockpile somewhere in the house. I also put my granola in mason jars to keep it fresh for a little while longer and well, because I just love mason jars! I bought a couple rolls of raffia and went with a more rustic look rather than the traditional green and red ribbon that I’ve used every year since I was a teenager.

All of the treats will be packaged up in these adorable and sturdy Christmas- and winter-themed boxes that I found at Michael’s last week with either tissue paper or the brown packaging paper from the Amazon.com boxes we’ve received recently (yay recycling!).

I’ve still got a few more things to make this week but so far, I’m loving how my treat boxes are turning out!

What are you putting in your treat packages this year?