Recipes: Chicken with Capers and Devlishly Good Cookies

I love the Simply Recipes blog. It’s one of my favorite resources for quick, easy dinners that are creative and impressive. One of my favorites is Chicken Cutlets with Capers. I made it for dinner last night and it was ready 15 minutes after I walked in the door.

It would be a great dinner to serve to company, especially with a loaf of crusty bread and these amazing chocolate chocolate chip cookies based on a recipe from Death By Chocolate by Marcel Desaulniers (food porn at it’s best).

Deep Dark Chocolate Fudge Cookies
Makes 3-3.5 dozen

1 1/2 c flour
1/2 c cocoa powder
1 tsp baking soda
1 tsp salt
8 oz semi-sweet chocolate
4 oz unsweetened chocolate
1 1/2 c brown sugar, packed
12 tbs unsalted butter, softened
3 eggs
1 tsp vanilla extract
8 oz semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Combine flour, cocoa, baking soda, and salt into a bowl and set aside.

Chop both chocolates and microwave for 30 seconds. Stir. Microwave in 15 sec intervals stirring in between until fully melted.

Combine the brown sugar and butter in electric mixer. Beat until soft and fluffy. Add the eggs, one at a time, beating after each egg. Add the vanilla and beat 30 seconds. Add the melted chocolate beat until just combined. Add flour mixture and beat until combined. Add chocolate chips and beat another 10 seconds.

Spoon by rounded tablespoons onto parchment lined cookie sheet. Bake 15 minutes or until just set. Cool on pans for 5 minutes then on cooling rack or just eat them right off the pan letting the chocolate chips burn your mouth like I do 🙂

Recipe: Swiss Chard and Corn Soup

It’s Swiss chard season now and while I love it sauteed with garlic and lemon juice, this is my very favorite way to eat it:

Swiss Chard and Corn Soup

4 cups chicken broth (of veggie broth)

1 T butter or olive oil

1 small onion, chopped

2 cloves garlic, minced (I usually use more like 6)

1 tsp chili powder

1 cup corn kernels (fresh or frozen)

1/2 cup pastina (I’ve used orzo)

1 large bunch of Swiss Chard (you can also use spinach or another green), chopped or torn into large pieces

Saute onion in butter or oil until slightly brown, add garlic and saute 1 minute more. Add chili powder, salt, and pepper, and cook another minute or until very fragrant. Deglaze with stock. Bring to a boil and add the corn and pastina. Cook until pastina is done (approximately 10 minutes). Add Swiss Chard and remove from the heat. Stir until Swiss Chard is wilted.

This soup is wonderful served over grated cheese and accompanied by crusty bread.

How to Seduce a Werewolf Cop…..

Make Steak Diane. Bake some potatoes. Load them up with butter, sour cream, bacon and cheese. Then come to dinner wearing nothing al all.

Officer Wolf: Silvia’s onto something here. I would definitely go for that. Manly food. Nakedness. Dirty sex for dessert. I’m all for it.

Get better acquainted with Officer Wolf in Protect and Serve: Savage Wolf by Silvia Violet

Happy St. Patrick’s Day

Happy St. Patrick’s Day! These rainbow cupcakes are perfect for spreading some cheer today.

Easy Blueberry Oatmeal Muffins

I love playing around with muffin recipes and I came up with this one based on a few I had. We had them for breakfast and they were delicious.

Blueberry Oatmeal Muffins

1.5 cups flour
1 cup old-fashioned oats (ground to flour in a food processor or blender)
2/3 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup oil
3/4 cup milk (increase to 1 cup if using fresh blueberries)
1 egg
1 cup frozen bluberries (or 1 cup fresh with more milk added)

Combine dry ingredients in a large bowl. Combine oil, egg, and milk in a separate bowl and add to dry ingredients. Stir just until moistened. Fold in blueberries.

Emergency Chocolate Cake

My dh recently turned me on to a great food blog called Farmgirl Fare. I’ve been slowly making my way through the recipe posts and I was ecstatic when I found her recipe for Emergency Chocolate Cake. In part because the cake looked simple and yummy but also because I was so glad to know that other people had such deep desires for chocolate cake Right This Minute that they would consider it an emergency.

This cake is moist and fudgy and heavenly, and I can have in the oven in about 10 mintues. My dh and dd are in love with it too. Check it out here.

Greek Caponata

I also tried another recipe from the same episode of Everyday Italian where Giada made the baklava, it’s called Caponata and it’s basically a roasted vegetable salad. I am sadly not a good vegetable eater. I want to love vegetables but most of the time I simply eat them because I think I must, but this recipe made me eager to get in some veggies with my dinner. The flavors of garlic and oregano with the eggplant, zucchini, and tomatoes were so yummy mixed together. I served it over thickly sliced rustic bread like Giada did, and all we ate with it was some cheese and nuts. I’ll definitely make it again. You can find the recipe here.

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