Joltin' Joe Cupcakes

I love when a fellow cook recommends a product and it turns out to be something I go crazy for. Annette told me about JIF's new Mocha Cappuccino Hazelnut Spread, and we're all lucky I didn't eat every ounce of it with a spoon right our of the jar. Otherwise I wouldn't be posting these decadent little brownie bites. If you haven't seen this product, look it for next to the peanut butter in your grocery store. Here's what it looks like:

I loved the oreo brownies I made a few weeks ago, but always like to re-mix a recipe and come up with something different. So when I tried this yummy delicious  product I decided that cappuccino brownies would be a good start for a re-mix, and I was right.

Mocha Cappuccino Mini Brownie Cupcakes
makes 20-22 mini cupcakes

1/2 14.1 oz jar JIF Mocha Cappuccino Spread
1 box Pillsbury Sugar Free Chocolate Brownie mix- I do alter the instructions given on the box, so you'll need 2 eggs (not one), 3 T  prepared coffee plus 1 tsp instant coffee (instead of the water) and the recommended 1/3 cup canola oil

Frosting
1/4 cup softened butter
4 oz neufchatel cheese
1 T JIF mocha cappuccino spread
2 T powdered sugar
1 T instant coffee for dusting

Pre heat oven to 350 degrees.  Place cupcake liners in 2 mini cupcake tins (12  per cupcake pan). Prepare  brownie mix according to package directions, substituting 2 eggs (for the one they recommend) and the coffee for the water plus the tsp of instant coffee. Now add the canola oil. Stir until combined (Pillsbury recommends 50 hand mixed strokes). Place a tablespoon  of brownie mixture in the bottom of each cupcake liner. Now top with a teaspoon of the JIF spread. Looks good, doesn't it?

Top each cupcake with remaining brownie mix. Try and be neat if you can. I got a little sloppy, but it really didn't matter too much, because the messy ones still tasted great. Bake 12 minutes and set aside to cool. Here's a sloppy brownie after baking.

:
 And here's a pretty good example of what you're striving for.

When cupcakes are cool, prepare the frosting. Combine all ingredients (except instant coffee) using a hand mixer.  Top each cupcake with a dollop of frosting and sprinkle with powdered instant coffee.

Saucy

I'm a saucy kind of gal and jump at every opportunity to try a new dunkable dip or sauce. Carol J, an internet friend introduced me to a pineapple mustard sauce that I coupled with honey mustard chicken tenders, and I definately have to share this little gem. The sauce is sweet from the pineapple and brown sugar, and tangy from the lemon and mustard. Plus it's quick and simple. Here's my variation of Carol's recipe, and yet another version of chicken tenders.

Chicken Tenders with Pineapple Dipping Sauce

To make the sauce you'll need:
1/2 cup Splenda Brown Sugar Blend- or 1 cup regular brown sugar
1 T corn starch
1/4 tsp kosher salt
1 8oz can crushed pineapple
Juice of one lemon
1 T Dijon mustard

To make the chicken you'll need:
Soaking Mixture
1-1/2 pounds chicken tenders
2 large eggs
1 T Dijon mustard
1 T honey
1/2 tsp kosher salt
1/4 tsp ground black pepper
Splash of water

Breading Mixture
2 cups panko bread crumbs/flakes
2 T flour
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried tarragon leaves

Cooking spray or olive oil for browning the chicken

This is a pretty quick fix, so let's get going. Wash chicken and set aside. Pre heat oven to 375 degrees. In medium size bowl add all soaking ingredients.

Whisk until combined.  Add chicken and let it bathe in the egg mixture while you prepare the coating.

In separate bowl, combine the breading ingredients. Your oven should be pre heated by now, so you're almost ready to bake. Cover a baking sheet with aluminum foil and spray with cooking spray. Take each chicken tender and cover both sides with bread mixture. Place on prepared baking sheet.

Drizzle with a bit of olive oil and bake 35-40 minutes, turning the tenders over at the halfway point. While the chicken is cooking, make the pineapple sauce. In small saucepan combine all sauce ingredients.

Cook over medium heat until bubbly, stirring often.

The sauce comes together very quickly, maybe three or four minutes at the most. Now you're ready to eat. You can serve this hot, cold or room temp. It's delicious any way, I've been dipping all night.

I'm so excited about this sauce because it's not just for dipping. I think it's a great accompaniment to dishes like grilled or baked pork or lamb chops. And it's a nice substitute for apple sauce, and who knows what else?    

Chili Mac

I've been making a lot of Tex Mex dishes since joining Just a Pinch about a year ago. What a great web site for home cooks. The membership is world wide and the variety of recipes on there can at times be overwhelming. Like what should I make first? Should I go off my diet?  Well if I'm going off my diet, what should I make first? You get the picture. So tonight I made Dan Clark's Chili Mac. Being a northern gal, I'd never had chili mac and wanted to give it a try. It's similar to American Chop Suey, but has a nice bite. Dan is a great cook, and most of the recipes I've seen of his have been done outdoors on a smoker or grill. I don't do that kind of cooking so when he posted this recipe I took the bait. I made a few changes- halved the recipe, added some pork sausage to the ground beef and used Dreamfield's elbow macaroni. This was the perfect dish to end a miserable weather week and say goodbye to the noreaster that hit us on Tuesday, Wednesday and Thursday.

Chili Mac
Serves 4-6

1 cup uncooked elbow macaroni
3/4 pound ground beef
2 sweet Italian sausages, removed from casings
1 medium onion diced
4-5 cloves garlic minced (about 1-1/2 T)
1 14 oz can petit diced tomatoes (I used no salt added, and added my own salt later)
1 16 oz can kidney beans, drained and rinsed
3 oz tomato paste (half a small can)
1 4 oz can chopped green chilies
3/4 tsp kosher salt
2 tsp chili powder (I would have used a bit more but I ran out)
1 tsp ground cumin
1/4 tsp freshly ground black pepper
1/2 tsp ground cayenne pepper
5 oz Mexican Blend 2% shredded cheese

Pre heat oven to 375 degrees. Cook macaroni according to package directions until just less than al dente. Meanwhile, in large skillet over medium heat brown ground beef, sausages, onion and garlic until meat is no longer pink.

Drain fat and return to stove. Add remaining ingredients except for the cheese.

Drain macaroni, add to meat/bean mixture and stir to combine. Cover and simmer 5 minutes.

Transfer to a baking dish coated with cooking spray. I used my good old souffle dish.

Cover with aluminum foil and bake 25 minutes. Uncover, top with cheese and bake 8 minutes more. Cheese will be ooey, gooey and melty.

This is comfort food at it's best. I'll be making this again for sure and I'll probably add a fresh green pepper to the onion, garlic, and meat saute. This was so good, I'd serve it to company with a crisp green salad dressed with a lemon vinegarette and homemade cornbread. Which reminds me, the cornbread recipe needs to be shared.

Meatballs and Mushroom Gravy

Jamie Beecham makes great gravy. Correction, Jamie Beecham makes the very best gravy I've ever tasted. I've been waiting to get a good enough picture to post her recipe and I'm still not happy with what I have, but this dish is absolutely to die for- good picture or not. Growing up in the north, I'd never been exposed to the gravy experience. But my friends down south are on this gravy train and know what they're doing. Jamie usually makes hers to complement pork chops or Salisbury steak. Tonight I decided to make some meatballs and let them dance around in her unbelievable sauce. If you're making meatballs, you'll get about 20 1-1/2 inch balls. If you want the Salisbury steaks, you'll get 4 hearty portions.

Green Pepper Meatballs or Salisbury Steak
1 large egg
1 cup Panko bread crumbs
2 T Worscestershire sauce
1/2 tsp dried oregano
1 small green pepper diced
1 tsp salt
lots of black pepper (about 3/4 tsp)
1 pound ground beef

Gravy
2 T olive oil
1 tsp fresh garlic grated or chopped
1 small onion thinly sliced
8 oz mushrooms sliced
1/4 cup dry red wine- I used an inexpensive cabernet
3 or 4 T flour
1/2 cup half and half- Jamie uses heavy cream, but I never have that on hand
2 cups low sodium beef broth- I've used chicken stock too, it works fine
1 tsp salt
black pepper

Whether you're making the meatballs or Salisbury steak you'll make the same mixture. In medium size bowl combine all ingredients except the ground beef. Mix with a fork until incorporated.

Now add the ground beef and mix gently with your fingers. The less you handle the meat, the more tender your meatballs or steaks will be. I formed the beef mixture into meatballs and placed on a foil lined baking sheet that was sprayed with PAM.

 

Place meatballs in pre-heated 350 degree oven and bake 20 minutes. While meatballs are cooking make the gravy. In large skillet on medium low heat add olive oil, then the onions, garlic and mushrooms. Cook a few minutes and season with salt and pepper.

After about 5 minutes add the wine and cook another 5 minutes. Sprinkle on the flour and cook until vegetable mixture forms a paste.

Add cream or half and half and stir. Pour in the beef stock and stir until thick. Do this over medium low heat. Add the meatballs or steaks back into the gravy and warm. You'll want to cook the gravy about 20-25 minutes.

Serve with egg noodles, mashed potatoes, rice or a crusty loaf of Italian bread. I will always choose that crusty loaf of bread, because that gravy needs a good sopper-upper. And in my mind, bread does the trick! Jamie Beecham, you are a rock star!

Mini Oreo Brownie Cupcakes

I came across a recipe last week for chocolate oreo cupcakes that really got my attention. They were made with a chocolate box cake and oreo cookies. How good does that sound? Sounded right up my alley and I decided to take this idea down a notch by making mini cupcakes, but made it a bit richer by using a brownie mix that I have always been ever-so pleased with. Pillsbury's Sugar Free Chocolate Fudge. From what I can tell, this product is not available in all markets, but I seem to be able to find it consistantly at Shaw's in my neighborhood. 

Confession here...I've never made a cupcake in my life. Really never. But I thought the mini brownie idea was worth investing in some mini muffin/cupcake pans, and a good way to introduce myself to the ever-popular cupcake explosion that seems to be taking over the food network and the bakeries these days. There are a few steps here, but they're simple. And the end result is decadence beyond belief. Here's  the recipe:

Mini Oreo Brownie Cupcakes
Makes 36 cupcakes using 3 trays of 12 cupcakes each

1 bag mini oreo cookies- 8 oz
1 box Pillsbury Sugar Free Chocolate Fudge Brownie mix- I do alter the instructions on the brownie box, so you'll need 2 eggs, 3 T of prepared coffee and 1/3 cup canola oil
1 cup chopped oreos, don't chop too fine

Frosting
6 oz softened butter
5 oz neufchatel cheese (low fat cream cheese) softened
1 tsp pure vanilla extract
1/3 cup confectioner's sugar
remainder of oreo cookies pulverized- I crushed them using the edge of a jar and got an almost powder-like consistancy

Pre heat oven to 350 degrees. Prepare mini tins with liners and add a mini oreo cookie in the bottom of each liner. I was amazed how nicely they fit inside.

Prepare the brownie mix according to package directions, substituting the 2 eggs (for the one they recommend) and the coffee for the water, and the canola oil. Now add the cup of chopped/chunked oreo cookies. Stir until combined. Spoon carefully by teaspoonfuls into the cupcake tins. Don't over fill.

Bake 12 minutes, remove and let cool on wire rack. When cool, remove from tins and let them continue to cool. They look good already.

Now you're ready to make the frosting. In medium size bowl, using a hand mixer, combine butter, cheese, vanilla, and confectioner's sugar.  When smooth, fold in half the pulverized cookies.

 Top each little brownie cupcake with a dollop of frosting, and sprinkle with remaining pulverized oreos. Refrigerate, and remove a half hour before serving. I think you and your guests are going  going to like these little treats.

Not only were they fun eating, I enjoyed making them. The wheels in my head are spinning for more minis I might want to make. How about pumpkin cream cheese? Or brownies with a big black cherry inside? Oh my, We've got some experimenting to do! Any and all ideas are welcome.

Flat Bread Pizza

I've made a new homemade flat bread pizza for the last two days and I'm in heaven. The idea for this low cal, low carb yumminess came from Susan Feliciano, a friend at Just a Pinch. If you've tried to make flat bread pizza with lavash bread, pitas, or tortillas, you've probably found that you can't get a sturdy crust. Well Susan solved that problem with a cheesy double crust that will hold up to anything you decide to top it with. For each 8 inch pizza, you'll need 2 tortillas. This is the brand that I used and it worked out great. Plus it's high in fiber and low carb.

Here's the recipe for my pizza, but this is really a method, so anything goes. Feel free to substitue anything you like from pepperoni to pineapple. I'm sure it will hold up.

Tortilla Pizza
Makes one 8 inch pizza
At first I thought I could eat this in two sittings, but have discovered it keeps calling me back for more, so it is really a serving for one.

2 eight inch tortillas
1/2 cup low fat mozzarella cheese shredded
1/4-1/3 cup tomato sauce (I use what's on sale) or you could make your own
1/2 small onion thinly sliced or chopped
1/4 green pepper thinly sliced or chopped
2 button mushrooms sliced or chopped
pinch of dried oregano
pinch of dried basil
pinch of garlic powder
1/2 tsp crushed red pepper (more if you like a lot of heat)
1/4 low fat mozzarella cheese shredded
1/4 cup parmesan cheese grated or shredded

This is a very quick fix, so get ready to eat in 30 minutes. If you're planning on making a salad to go with this, you'll have about 20 minutes to put that together.

Pre heat oven to 400 degrees. Line a baking sheet with foil and give it a quick spray with PAM. On clean surface lay out your first tortilla. Top tortilla with 1/2 cup of mozzarella cheese and spread to cover.

This picture has some cheddar on it as well as I was running low on the mozzarella and wanted to save whatever I had left to add to the top. Cover with tortilla #2 and transfer to baking sheet. Add the tomato sauce to the top of the tortilla.

Top with the onions, peppers, mushrooms, spices and seasonings. Now add the additional cheeses. Doesn't that look good already?

Bake 20 minutes. This sturdy flatbread pizza is ready to slice and enjoy. Hope you like it as much as I do.

Chicken Lettuce Wraps

I have been a fan of PF Chang's since my first visit about 3 years ago. It was love at first sight. So it only makes sense that I keep trying to recreate their recipes at home. The cooking project for tonight was Chicken Lettuce Wraps. The procedure is rather simple because you just brown ground chicken with a few veggies on your stovetop. But the sauces are really what make this dish memorable. I say sauses because there are two. There's the sauce you add to the cooked chicken in the pan (that's sauce#1). Then there's the sauce you add to the finished dish (#2). Be still my heart, they are both so good.

Chicken Lettuce Wraps
inspired by PF Chang's

Sauce #1
cooking sauce
1 T hoisin sauce
1 T reduced sodium soy sauce
2 T oyster sauce
2 T water
1 tsp hot sesame oil
1 tsp Splenda no calorie sweetener

Sauce #2
2 T Splenda no calorie sweetener
1/2 cup water
3 T low sodium soy sauce
1 T rice vinegar
1/4 tsp hot sesame oil
2 T chopped scallions
2 T Sambal Olek- I like Huy Fong
1 tsp Dijon mustard

Chicken
1 T canola oil
1 pound ground chicken
1 tsp grated fresh ginger
2 tsp minced fresh garlic
1/2 cup chopped scallions
1 cup button mushrooms chopped- if you have exotic mushrooms around, by all means use them
3/4 cup cooked edamame

Iceberg lettuce or Bibb lettuce for wrapping

Whenever I make Chinese food I get all my prep work done first. So make your sauces and set aside. Just whisk all ingredients together in two separate bowls.

Now prepare your vegetables.

On stovetop over medium heat add canola oil to sauce pan or wok. Add ground chicken and brown a few minutes. Break up the ground meat while browning. Add ginger, garlic, scallions and mushrooms and saute until chicken is cooked and not pink anymore.

There's nothing pretty about the dish at this point. Until you add Sauce #1.

Stir in the yumminess and add the edamame.

Now you're ready to plate the dish. I used Bibb lettuce, but iceberg works maybe even better because it's sturdier. Place a few tablespoons of chicken mixture into lettuce cups, sprinkle with cilantro leaves, spoon some of sauce #2 on top and enjoy. And then go for seconds.

If you happen to have any left over chicken, here's an idea. Boil up about 6 ounces of linguini, mix with leftover sauce #2 and chicken and reheat for another meal.