Month: February 2016


Feb
2016

Peanut Butter Almond Cream Chocolate Chip Cookies!

categories: Desserts, Recipes

If you close your eyes, these cookies taste like the best peanut butter cookies ever…

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But they are chocolate chip?? Yes, the almond cream and peanut butter frosting do all of the work! In the past, I have tried to make homemade almond cream to use as a spread on biscuits and muffins like this one Almond Cream by Martha Stewart, but this time I used the Sicilian Almond Cream from the Italian World at Oil & Vinegar . Save yourself some time because the homemade version will never top the Sicilian version ; ) This frosting is a super sweet! Peanut butter and chocolate are my sweet tooth’s favorites, but the almond cream adds a subtle sophistication I could totally get used to.

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One of our new faves for sure. Here is the recipe…

Peanut Butter & Almond Cream Chocolate Chip Cookies
(makes 3 dozen 2 inch cookies)

Ingredients:
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups chocolate chips
1/2 cup finely chopped almonds

For Frosting:
4 tbsp. almond cream
2 tbsp. powdered sugar
2 tbsp. peanut butter
1 tbsp.+ almond milk until desired consistency

Directions:
Preheat oven to 350 degrees.
Using a mixer, cream butter and sugar.
Add eggs, baking soda, salt, and vanilla and mix on low until incorporated.
Slowly add in flour until dough forms.
Mix in chocolate chips and almonds with a wooden spoon. Mix well so each scoop contains chips and almonds.
Drop by teaspoonfuls, 2 inches apart, onto a parchment lined cookie sheet.
Bake 9-12 minutes until golden.
Let cookies cool and frost. I used a spatula and a knife to create a striped pattern!

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Enjoy!
Ciao!


Feb
2016

Pulled Chicken Sloppy Joes!

categories: Dinner, Healthy Living, Recipes

Definitely not the lunch lady’s sloppy joes…
These pulled chicken sloppy joes are made with chicken breast instead of red meat. A healthy alternative to the traditional ground meat sloppy joe, the sugar can be adjusted for sweetness or you can even try a little honey instead!
Here is the recipe…
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Pulled Chicken Sloppy Joes
(Makes 6 sandwiches)

Ingredients:
3 chicken breasts, salt/peppered baked until internal temperature 165 and pulled
1/4 cup dark brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
3 cloves garlic, chopped
1 small onion, chopped
1 small bell pepper, chopped
1 32oz. can San Marzano tomatoes
1 tsp. cayenne pepper
salt/pepper to taste
4 -6 rolls, sliced, toasted, and buttered

Directions:
Whisk together worcestershire sauce, tomato paste, and brown sugar.
Add garlic, onion, bell pepper to a large pan and cook 5 minutes.
Add chicken and tomatoes, cayenne pepper, salt and pepper.
Reduce heat, simmer until sauce thickens.
Spoon onto rolls and serve.

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Enjoy!
Ciao!


Feb
2016

Cajun Corn & Clam Chowder!

categories: Around Pittsburgh, Dinner, Learn From An Expert, Recipes, Restaurant Review, Soup

Ever find yourself doing a pantry raid at 4:30 because you had no time to make dinner? I did this for Mardi Gras, well because I totally forgot and was completely unprepared for Fat Tuesday. The recipe ingredients were looking like clams, corn, potatoes and some vegetables. Chowder! How do I NOLA- it -up?  I got some tips from my friend Ben at Pittsburgh Po’Boy!

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A Pittsburgher with Louisiana roots, Ben prides himself in capturing the flavors of Cajun cuisine. His gumbo is incredible and his shrimp and chicken po’ boys make you feel the music of NOLA. Currently based at the Pittsburgh Public market, Pittsburgh Po’Boy’s food truck will be up and running soon! Ben suggested the typical Cajun vegetable profile of celery, onion, and bell pepper. And seasoning with white pepper, thyme, and paprika. He likes to finish his dishes with some lemon juice , but I was out! Even without it, this chowder was still totally ah-Mazing. Thanks for your help, Ben!
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Cajun Corn & Clam Chowder

Ingredients:
2 ears corn on the cob
3 tbsp. Olive oil
4 cloves garlic, chopped
3 celery stalks, chopped
1 bell pepper, chopped
1 small onion, chopped
2 large potatoes, diced
10 oz. Baby clam meat in juice, precooked
1 Half pint heavy whipping cream
32 oz. Box Chicken stock
4 tbsp. Corn starch
1 tbsp. Red pepper flakes
Thyme,Paprika,Salt/white pepper to taste
6 slices of pancetta, finely chopped and crisped, leave drippings in pan
green onions, chopped for garnish

 

Directions:
Heat olive oil and add celery, pepper, onion, and garlic.
Slice corn in strip off the cob, keep the cobs.
When vegetables start to soften, add heavy cream, chicken stock, and corn cobs.
Cover and let it get hot.
Meanwhile, add the corn sliced off the cob to the pancetta pan and char corn.
Add potatoes, charred corn, and clam meat to the hot soup.
Cook until potatoes soften. (If you can cook it longer, great!  I had no time lol)
Season with salt/pepper, thyme, and paprika.
Serve and top with green onions and pancetta.

Enjoy!
Ciao!

 

Visit Ben at Pittsburgh Po’Boy today!

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Feb
2016

Vegetable & Chicken Stuffed Zucchini Boats

categories: 20 Minutes or Less, Dinner, Healthy Living, Lunch, Recipes

Healthy, delicious, quick and easy meals do exist! Often the easy part of the recipe involves planning ahead, having the ingredients on hand, or in this case, using up what’s in the fridge!

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Chop up left over vegetables to create the filling for the scooped out zucchini boats. Use what you have – I did! Carrots, celery, mushrooms, spinach would all be delicious too. The chicken can easily be left out to create a vegetarian version of the dish.

Here is the recipe…
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Vegetable & Chicken Stuffed Zucchini
(Makes 2 boats)

Ingredients:
1 medium zucchini, cut in half and scoop out half of zucchini
1/2 small red onion
1/2 bell pepper, sliced or chopped
3/4 cup broccoli florets
1/4 cup sun dried tomatoes
1 cloves garlic, finely chopped
1 small chicken breast, diced
2 tbsp. olive oil
salt/pepper to taste
fresh gated Locatelli Romano

Directions:
Pre-heat oven to 350 degrees.
Add olive oil, scooped out zucchini, and garlic to a hot pan.
Sauté onion, pepper, broccoli, tomatoes, and chicken.
Salt/ pepper.
When vegetables are cooked but still crisp, spoon mixture into zucchini boats.
Bake 350 degrees for 20-25 minutes until zucchini softens.
Remove from oven and top with grated Locatelli Romano.

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Enjoy!
Ciao!