Steak and Potato Grilled Cheese, Asiago Chicken Penne, and Chocolate Malt Cupcakes!!!!!

Lunch, dinner, and dessert for ya today!!!  It was such a nice day today! I got lots accomplished. I went for a run this morning, which I love doing because it reminds me of home getting to run around a huge pond!!  Got my yard picked up a bit, played with Buddy, and of course mopped the floors before beginning to cook/bake! So after my run I needed some fuel before starting the day so I decided to spice up the typical grilled cheese!!

Steak and Potato Grilled Cheese

Steak (sliced real thing) I found thin strips at Giant Eagle for 1.90$ that worked perfect!!!
Potato Sliced thing (I got to use my slice o matic!!!
Onion, sliced
Bread of your choice
butter
green onion
provolone cheese

First thing to start is the onion. Slice them thin and put some butter in a pan and caramelize them on the stove.  I also then sliced my potato's and tossed them with olive oil and salt, pepper, and garlic powder. I put them on a cookie sheet and threw them in the oven at 475 for a few minutes. Okay so then I seasoned my steak pieces with salt, pepper, and garlic powder and threw them on the grill for a few minutes. Whatever bread you decide to use, put some butter on it and then throw it on the grill and grill it up! YUMM!! okay so then just put everything together. Steak, potato, onion and cheese. Grill til nice and melted. I then put mayo on it and sprinkled some green onion! Delish!!!

The next recipe I will share I actually made yesterday for my girlfriend for lunch! It turned out pretty tasty!!! I have a TON leftover too to take for lunches!

Asiago Chicken Penne

3-4 small pieces of chicken diced
4-5 pieces of bacon, cooked and diced
1pkg Penne pasta
3/4c heavy cream
1c asiago cheese
1c onion
3-4 garlic cloves minced (it only called for 2....but you know me!!!)
1c diced tomatoes
1T basil
1T parsley
1T oregano
3tsp sugar
1/4t pepper
2T butter
2T olive oil

1. Cook pasta noodles according to instructions. Strain and set aside in large bowl.
2. Heat oil in large skillet. Add chicken and cook until done. Place in a bowl and set aside
3. Heat butter in same large skillet. Add cooked bacon, onion, and garlic. Sautee. Remove and add to pasta.
4. Add the tomatoes (with liquid), oregano, basil, sugar, and pepper. Cook over medium heat until liquid is slightly reduced. Add cream and chicken and cook approximately 5-10 minutes. stirring occasionally.
5. Add cheese and stir until melted.
Pour sauce mixture over the pasta and toss well. Serve with grated parmesan cheese.

For dessert, of course, CUPCAKES! I get in spurts of baking cupcakes on Mondays I think! Well here is another delish one! I was in the mood for chocolate last night and man this did it!!

Chocolate Malt Cupcakes
This recipe will make 30 so adjust as you'd like (I made a bunch to share with co-workers)

Cupcakes

2-1/4c flour
3/4c dark chocolate coca powder (You can use regular too I just wanted dark!)
1/2c sugar
3/4 c brown sugar
1-1/2t baking soda
1/2t salt
1c Whole Milk
1-1/2c malted milk powder (Okay looked everywhere couldn't find bought Ovaltine instead)
1c veggie oil
3Large eggs (at room temp)
1c sour cream (at room temp)
1t vanilla

Whisk in flour, coca, both sugars, baking soda and salt. Set aside. In another bowl, whisk in milk and malt powder til dissolved. Add the milk mixture to the flour mix slowly and the oil. Add eggs one at a time until combined. Add sour cream and vanilla. Fill your little muffin tins! (I also added some crushed up whoppers to some of the batter) Bake 350 for 18-20 minutes

Buttercream Frosting

1c unsalted butter (room temp)
1c veggie shortening (at room temp)
1/2c malted milk powder (ovaltine)
4T coca
5c powdered sugar

Whip butter and shortening til light and fluffy. Sprinkle with malt powder and coca. Add powdered sugar slowly. This part sucked it was a pain, but definitely turned out yummy.  I sprinkled my cupcakes after I frosted them with crushed Whoppers and put some on top of them as well.

I would also like to share two of my most favorite beers, both IPA's.  The first is called HopSlam brewed by Bells Brewery.  This beer was introduced to me about a month ago. It is very hard to find , and a bit pricey, but totally worth it! It is 10% alcohol so watch out, but taste heavenly. When stores get the shipment in it is gone within 24 hours. Also only selected restaurants receive this and it goes quickly as well. We found it while visiting a restaurant near the short north called Mac's, if you are ever in Columbus, you must stop at Mac's (located on high street) to try their Scotch Egg!! The egg and the beer made for a wonderful evening. 

The second beer I will share with you was this past Friday's beer choice.  I was drawn to the dragonfly of course as it again reminded me of home. Sitting on the dock at mom and dad's watching all the cool looking dragonflies go by! Sold!! I was pleasantly surprised by this IPA from Bloomington Indiana. Definitely a keeper and will be purchasing again! Hope everyone enjoys!!!

Chocolate, Chocolate, Chocolate and wine!!!

I have had the chocolate itch lately ever since I was lucky enough to be introduced to this chocolate cake at a restaurant here at Easton, Smith and Wollensky.  This cake was huge and probably the best chocolate cake I've had, sorry momma!!! Sooooo with that being said, I had this same friend over for dinner and wanted to make my own dessert..... tough to compare to this chocolate cake but man was it delish! People I'm sure have made this before and call it all sorts of names, I will call it........

Fudgy Chocolate Wonderfulness

1 cup Flour
2t baking soda
1/2c brown sugar
1-1/4c sugar
1/2c Hershey cocoa
1/4 salt
1-1/2t vanilla
1/3c butter
1/2c milk
1-1/4c hot water

Preheat oven 350. Heat the water on the stove until just under a simmer.
In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.

 

Pour the batter into an lightly greased 2-quart ceramic or a 9-inch square baking and spread evenly.

 

In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir! Repeat DO NOT STIRE

 

Bake 35-40 minutes if using a glass dish (or 30-35 minutes if using a metal pan) – or until the center is almost set. Remove your dish from the oven and allow it to sit 15 minutes!! Be patience I promise it is worth it!

 

Best served of course with ice cream! It was a definite success!! Okay so it is not my photo, but I forgot to take one I was the inpatient one!!

 

The second dessert came about while I was browsing at work! I really had a taste for something with Oreo's in it and came across a cupcake that was perfect!!! Although I was some what hesitant when I read the recipe and thought to myself, "this is way to easy and I'm not sure about the cookie on the bottom." Well all I needed for it was Oreo's from the store and decided to go for it! I knew if I didn't eat them I knew lots of people who would!!

 

 

Oreo Cheesecake Cupcakes

 

 

20 Oreo cookies (12 left whole for the bottoms)

3/4c powdered sugar

1 pkg cream cheese softened

2 egg whites

pinch of salt

 

1/4c heavy cream

1/4c chocolate chips

 

Place cupcake liners in your tin. Add an Oreo to each tin. With the remaining Oreo's coarsely chop them.

With your mixer mix powdered sugar and cream cheese until combined. Add one egg white at a time and mix on medium speed until just blended, do not over mix. Add a pinch of salt.  Fold in chopped Oreos. Spoon on top of cookie in the tin. Bake for 25 minutes until center is set.

To make the chocolate ganche melt the chocolate chips and stir in the heavy cream until combined. Spoon over cupcakes and let cool.  After they have cooled place in the fridge.

 

Okay so you know how I said I was not so sure about these.  I'm 110% sure now that they are AMAZING!!! Good thing it only makes 12!!!!

 

 

To go along with the desserts, I thought I would share a new wine that is my new favorite affordable wine. You can find it at Giant Eagle or Kroger or probably at any store near you! It is

Michael David wine Petite petit. The reason I chose to try this was because there was only one bottle left and thought that mannnn this must be good, and sure enough!! It was delish and had elephants on the label which reminded me of my momma!

 

 



 

Back in Action!! Shrimp and Corn Chowder and Snickerdoodle Cupcakes!

Hey everyone!!!  I know I have been away from blogging for a while, but lots in my life has changed!! Of course for the best! I may not blog as often because I have changed my diet. Cooking for one will do that for ya, and wanting to lose weight! I primarily eat chicken, and fish with my roasted veggies of course. From time to time I do find new recipes to try and will of course share them.  I also continue to bake from time to time for others!!! I will also be adding to my repertoire and sharing my new found enjoyment, craft beers!!!  I had a very busy day on Saturday with a lot of running around to purchase items to finally remodel my bathroom!!! Mom and dad are coming to visit this weekend to help me out! Can't wait!!! Pictures definitely to come! So as I was running around Saturday I had already picked out a recipe weeks ago that I've wanted to try and had to pick up a few things. These two recipes turned out DELISH!!!


Shrimp and Corn Chowder

4 slices of bacon, diced
1 lb medium shrimp peeled and deveined
3 (or if your me more) garlic cloves minced
1 onion diced
2tsp smoked paprika or more to taste (this makes if spend the extra to get the smoked paprika!)
1/2t dried oregano
1/2t dried basil
1/4t crushed red pepper flakes
salt and pepper
4 c chicken stock
2 cups or 1 can corn (frozen, canned or roasted) I used can
1 bay leaf
1/4c heavy cream

What to do:
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy. Transfer to a paper towel. Reserve 1T of drippings. Add shrimp to stockpot and cook until pink then set the shrimp aside.  Add the garlic and onion to the stock pot and cook until translucent. Stir in paprika, oregano, basil and read pepper flakes until fragrant. (1-2min).  add salt and pepper to taste.
Whisk in chicken stock, corn and bay leaf. Bring to boil and then reduce to a simmer. 12-15mintues. Discard bay leaf. Add heavy cream and puree in blender. Add your shrimp back to mixture. Serve and top with bacon and parsley.!!! This is one of my new favorites!!!!

So on to dessert!! Had to get back in the cupcake groove!! And a friend was helping me out with some things and he had mentioned that he enjoys snicker doodles so thought that this was perfect!!! So easy to make too and yummy!!

Snickerdoodle Cupcakes

Cupcake
1-2/3c flour
1/2t baking powder
1/4t baking soda
1/2t salt
1-1/2c sugar divided
1/2c (1 stick) butter, melted
1/4 c yogurt (I used a vanilla yogurt)
1 large egg
3/4c milk
1T vanilla extract
2 tsp cinnamon

Frosting
1c butter room temp
3/4c powdered sugar
1/4c heavy cream
2t vanilla extract
1T cinnamon
(The frosting does not make a lot FYI)

Preheat oven 350. Mix flour, baking powder, baking soda and salt. Set aside. Melt butter. In bowl place melted butter. Whisk in 1c sugar. Stir in egg, yogurt, milk, and vanilla until combined. Slowly mix in dry ingredients until no lumps. 

In small bowl mix the remaining 1/2c sugar and cinnamon. Spoon a small amount of batter into the tins. then sprinkle with sugar cinnamon mixture. Repeat this until 3/4 full. Then top all with more sugar mixture. Bake 19-21 minutes

FROSTING
Beat softened butter for about 3 minutes until smooth and creamy. add p.sugar, cream and vanilla. Beat 3 minutes. Add some cinnamon when complete!

HOPE you enjoy!!!