Blackened Chicken

Have you ever been to Mardi Gras? Our oldest son went last year. I figured it would be better not to ask a lot of questions. I have been to New Orleans. I stood on the corner of Bourbon Street when I was 19 years old. Mardi Gras had ended the week before so I thought it would be tame. I was surprised at the shops and what some of the shops sold. 

Isn't it funny how worldly you think you are at 19? On that day, I walked with two friends down the street gawking. Did you see that? I think my friends did not want to tarnish all of my naivety and took me over to the water. Please don't feel for me. I was the one who wanted her photo taken under the Bourbon Street sign. 

 New Orleans was a beautiful city and it was the first place I ever tried blackened chicken. So in celebration of Mardi Gras, here is blackened chicken. 

 Blackened Chicken

1 1/2 Tbsp parika
1 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp cayenne powder
1/2 tsp white pepper
1/4 tsp pepper
1 tsp oregano
1  Tbsp olive oil
3 chicken breast
cooking spray

Directions:

1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine all of the spices. Set aside.
3. In an oven safe skillet, heat the oil on the stove top over medium heat.
4. Add the chicken breast and cook for 2 minutes.
5. Turn the chicken over and the side facing up spray with cooking spray.
6. Sprinkle a little of the mixed spices on top of the chicken.
7. Turn the chicken over and repeat on the other side with the cooking spray and the seasoning. Cook the chicken for 2 minutes.
8. Turn the chicken over again and cover the skillet with foil or an oven proof cover.
9. Transfer the skillet to the oven.
10. Cook the chicken in the oven for about 20 to 30 minutes or until the chicken is cooked thoroughly. Time will vary depending the thickness of your chicken breast.

Recipe adapted from Cooks.com.

 Did you already know..........
-Mardi Gras means Fat Tuesday in French.
-It is the last day of the several weeks of celebration in New Orleans. 
-Mardi Gras is the day before Lent begins.

Mexican Chocolate Fudge-Pecan Cake

My son has nice, thick hair. His hair is so thick that when it becomes too long, his hockey helmet doesn't fit. Then he complains it hurts. Don't we all wish we had thick hair problems?  This weekend, I finally took him to get a haircut. While we were at his appointment, the hairdresser asked him to look in the mirror. He looked up and said he was having a staring contest with .............himself. His reflection blinked the same time as he did informed us. Lesson learn: it will always be a tie (you hope) if you have a staring contest with yourself. I guess if you are going to race your shadow and want to win make sure to run towards the sun. You should win every time. If not, you need to exercise more or be checked out. 

This week for Project Pastry Queen, I picked the Mexican Chocolate Fudge-Pecan Cake. This cake is rich, rich, and rich. My husband loved it but he wanted his glaze without pecans. My youngest daughter suggested to make the glaze and pour it over ice cream next time. My oldest daughter concurred with my youngest daughters suggestion. I made a small heart shape cake and little Bundt cakes. I will admit I forgot to toast my pecans and (as you can see) chop them but I think it tasted wonderful just with all the chocolate glaze on them.

Mexican Chocolate Fudge-Pecan Cake
Cake:
1 cup butter, unsalted
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup water
2 cups sugar
2 eggs
1 cup buttermilk
3 Tbsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt

Directions for the cake:

1. Preheat oven to 350 degrees F. 
2. Grease a Bundt pan or cupcake tin generously. 
3. Dust pan with flour and shake off any excess flour. Set aside.
4. Melt the butter in a large saucepan over medium low heat. 
5. Add the cocoa powder and whisk until smooth.
6. Add the water and whisk until smooth. Do not let the mixture boil.
7. Remove the saucepan from the heat. 
8. Add the sugar, eggs, buttermilk, and vanilla to the the cocoa mixture.
9. Whisk until smooth.
10. Add the flour, baking soda, cinnamon, and salt. 
11. Whisk until completely incorporated. There may be lumps.
12. Pour the batter into your greased pans about 2/3 full.
13. Bake for 40-45 minutes for the Bundt pan or about 20 minutes for cupcakes. The cake is done when the cake pulls slightly away from the sides of the pan and it feels firm to touch.
14. Allow the cake to cook in the pan for 20 minutes. 
15. Remove from the pan by loosing the sides with a knife. 
16. Spoon the glaze (recipe below) over the cool cake. 

Glaze:
1 cup pecans
1/2 cup butter, unsalted
1/4 cup milk
1/2 cup high-quality coca powder
2 cups powdered sugar, sifted
1 Tbsp vanilla extract
1/2 tsp salt

Directions for the glaze:

1. Arrange the pecans in a single layer on a baking sheet. 
2. Toast the pecans for 7 to 9 minutes at 350 degrees F.
3. Remove and allow to cool and chop.
4. In a medium saucepan, melt the butter over low heat.
5. Add the milk, cocoa powder, and powdered sugar. Whisk until glossy.
6. Remove the saucepan from the heat and whisk in the vanilla, salt, and pecans. 
7. Spoon the glaze over the cooled cake (or ice cream).

Recipe adapted from The Pastry Queen cookbook. 
 Please make sure to check out the other Project Pastry Queen members posting and variations of this wonderful dessert.

Did you already know............. 
-It is believed Christopher Columbus was the first to introduce Europe to the cocoa bean.
-Chocolate didn't become popular in Europe until 1519 when Hernando Cortez observed the Aztec ruler drinking a beverage containing the cocoa bean. He introduced the drink to the rulers of Europe.

Ham, Cheese, & Fried Egg Panini

As a kid, did you look through the toy catalog and want all the toys? Did you care if it was a doll or a truck? I didn't. My mom would tell us we could only pick one or two items out of the catalog. I thought that was the most impossible task. 

As an adult, I have the same problem but with the William-Sonoma catalog. I would like one of these or two of those. Once in a while, I will break down if the price is right and purchase something like a lunch box with cookie cutters for $10. I thought that was a pretty good deal. My son thought it was great since it was for him. I do actually look at the recipes in the catalogs. Since I have an underutilized panini press, I decided to make this recipe. My family said this was a must make again meal.

Ham, Cheese, & Fried Egg Panini
yields: 4 sandwiches
1/2 tsp minced shallot
1/2 tsp honey
1 tsp Champagne vinegar
1 Tbsp olive oil
2 Tbsp vegetable oil
12 oz. Black Forest ham, thinly sliced
4 baguette rolls, sliced horizontally
6 oz. Gruyere cheese, grated
1 Tbsp mayonnaise/ Dijon mustard (optional)
1 cup mixed salad greens
4 eggs 
2 Tbsp chives, chopped

Directions:

1. In a small bowl, mix the shallot, honey, vinegar, and olive oil.  Set aside.
2. Preheat the electric panini press.
3. In a large skillet on medium heat, add 1 tsp vegetable oil. 
4. Working in batches, brown the ham slices about 1 minute per side. 
5. Transfer the ham on top of the open baguette rolls.
6. One the other side of the baguette rolls, brush with mayonnaise/mustard or the shallot oil mixture.
7. Add the salad greens to the shallot oil bowl and toss to coat the salad. 
8. Top the ham with about 1 oz. Gruyere cheese per a sandwich.
9. Cover the cheese with the other side of the baguette roll.
10. Place 2 sandwiches at a time in the panini press and close the lid.
11. Cook the sandwich about 4 minutes or until the cheese is melted. 
12. Transfer to a plate and repeat with the remaining sandwiches.
13. In the large skillet used for the ham over medium-low heat, add 1 Tbsp vegetable oil.
14. Crack one egg into the skillet; cook the egg until the whites turn opaque.
15. Flip the egg over and cook about 1 minute or until desired doneness.
16. Open the sandwich and add the egg on top of the sandwich. 
17. Top the egg with the mix salad greens and sprinkle chives on top.
18. Close the sandwich and serve.

Source adapted from William-Sonoma January 2012 catalog.

Did you already know........
-Panini means sandwich.

-If you don't have a panini press, use a handheld grill press, brick covered with tinfoil, waffle iron, or a heavy skillet placed on top of the sandwich (or my oldest daughter's suggest use a clothes iron).

-In the early 1960s, Panini sandwiches could be found in sandwich shops around Italy.

Rosemary French Fries

I would rather have french fries than chocolate. (My youngest daughter would disagree since nothing beats chocolate.) If I eat out with my Mom, she always shares her french fries with me if they are absent from my order. Isn't she the best? She also said she craved french fries with me. 

 Now, I know french fries are not the healthiest food out there. I don't count them as a serving of vegetables to my children. We try to limit fast food to our children. (The main reason is my son would rather I cook something that will taste good. He has told me so.) 

 Once in a great while, I will buy frozen french fries. They don't always taste the best. So, I went to one of my trusted sources and searched french fries. Sure enough, I found one and had to try it. 

 When my husband tried this recipe, he said I should always make our fries this way. I agree with him. I will never buy frozen fries again. I will probably attempt to make sweet potato fries without the rosemary. 

Rosemary French Fries
6 russet potatoes, peeled and cut into even lengthwise wedges
5 Tbsp vegetable oil
1 1/2 tsp sea salt (plus more for seasoning)
1/4 tsp pepper
11/2 Tbsp rosemary, chopped


Directions:

1. Preheat oven to 475 degrees F. 
2. Place the potato wedges in a large mixing bowl.
3. Cover with hot water.
4. Allow potatoes to soak for at least 10 minutes but up to 30 minutes.
5. Coat the bottom of a baking sheet with 4 Tbsp of vegetable oil.
6. Sprinkle the pan with the salt, pepper, and 1 Tbps rosemary. Set aside.
7. Drain the potatoes.
8. Pat dry the potatoes well.
9. Toss the potatoes with the remaining 1 Tbsp of vegetable oil and 1/2 Tbsp of rosemary.
10. Arrange the potatoes onto the prepared baking sheet in a single layer.
11. Cover the baking sheet with foil and bake for 5 minutes.
12. Remove the foil and bake for 10 minutes.
13. Rotate the baking sheet and bake for another 10 minutes.
14. Flip the fries over and bake for another 5 to 15 and until golden and crisp.
15. Remove from oven and transfer onto a paper towel lined plate. 
16. Season with additional salt to taste. Serve warm.

Recipe adapted from Annie's Eats and originally recipe found at The New Best Recipe cookbook.

Did you already know..............
-At a White House dinner, Thomas Jefferson requested potatoes made in the French way to be served.
-Potatoes are grown in all 50 states.
-The potato was the first vegetable grown in space.

Heart Pie Pops

Happy Valentine's Day

Every year, I purchase a box of chocolates for my honey (of course) and all the children. This year my youngest children would keep showing me what they wanted for Valentines which included chocolate, pink monkeys, and lots of candy. I informed them that I only purchase one gift for them so they need to decide what they want. They no longer wanted the monkey but chocolate.

Can I eat it now?

I wanted to make something fun for Valentine's Day. When I saw these heart pie pops at Williams-Sonoma, I figure I could make them. My daughter helped me so our pops have lots of sprinkles on them. Also, she helped with the food processor and rolling out the dough. I think she did a pretty good job. She thought they were really good.

Heart Pie Pops
Pie Dough (recipe follows)
1 21 oz can of cherry pie filling
1 egg
1 Tbsp water
sprinkles

Pie Dough (Pate Brisee)
2 1/2 cups all purpose flour
1 tsp salt
2 tsp sugar
2 sticks unsalted butter, chilled and cut into little pieces
1/4 to 1/2 cup very cold water

Directions:

1. Add the flour, salt, and sugar to the food processor. 
2. Pulse for about 30 seconds.
3. Add the butter and pulse about 19 times.
4. Continue to pulse while slowly adding the cold water into the food processor. Continue to add water until the dough comes together. Do not pulse more than 30 seconds.
5. Turn the dough onto a clean surface and gather into a ball. 
6. Cut the dough into half.
7. Wrap each half of dough and flatten into a disk. Refrigerate for at least one hour before using.

Directions for the Heart Pie Pops:

1. Combine the egg and water in a small bowl and whisk to combine. Set aside.
2. Roll out the pie dough. 
3. Using a heart shape cookie cutter, cut out two hearts. 
4. Place one popsicle stick into the middle of one of the dough hearts making sure the top of the stick is about 1 inch away from the top of the heart.
5. Add about 6 cherries in the middle of one of the heart pie dough. 
6. Top the cherries with the other piece of dough. Seal the sides of the dough very well. 
7. Brush the dough with the egg mixture.
8. Sprinkle the desired amount of sprinkles on top.

Pie Dough recipe adapted from Martha Stewart Living 2002 Annual Recipes cookbook.

Happy Valentine's Day!

Did you already know.........
-The oldest discovered love poem was written on a clay tablet around 3500 B.C. by the Sumerians.
-In the late 1800s, Richard Cadbury invented the Valentine candy box.
-On February 14th, 1876, Alexander Graham Bell applied for the telephone patent.