Mel’s Peanut Butter Layered Dessert

I had this dessert a few weeks ago at a reunion for our team that went to the Dominican Republic in July. My friend and co-worker Melissa made this dessert and it was so delicious! And incredibly easy. Unfortunately, it doesn’t photograph well, but you get the idea. I’ve made desserts similar to this before, but never exactly the same combo. It definitely works. I served this at a picnic recently and there were probably 20 different dessert choices—this was the only one that was gone at the end of the night.

Mel’s Peanut Butter Layered Dessert

1st layer:

1 package oreo cookies (crushed)–I used the food processor

3/4 stick butter (melted)

Mix together and press into a 9×13 inch pan

2nd layer:

3/4 cup peanut butter

1 cup powdered sugar

8 oz. cream cheese

8 oz. cool whip

Mix all these ingredients together (I used a stand mixer and made sure they were all softened) and put on top of the oreo crust.

3rd layer:

1 large package instant chocolate pudding mix

2 cups milk

Mix together and let sit for a minute to harden. Put this layer on top of the last one.

4th layer:

8 oz. cool whip

Top with this and then add crushed candy bars. I used Butterfingers in this recipe but you can also use Reese’s, Snickers, Heath bars—anything that sounds good to you!

Source: my friend Melissa

Polynesian Volcanoes

This is a really interesting dish. I was a little skeptical when my friend told me about this recipe—but I promise, it is really fantastic! It is a fun meal to make with kids and is relatively inexpensive. You can tailor the ingredients to your liking, but do the chicken broth! I promise it is worth it!

Polynesian Volcanoes

Chicken grilled with teriyaki sauce

White rice

Diced pineapple

Chow Mein noodles

Diced green onions

Toasted coconut flakes

Sliced almonds

Shredded cheddar cheese

Pile all the toppings together like this:

Then, take the heated chicken broth and pour over the top–which will melt the cheese.

Very tasty and quick!

Source: my friend Autumn

Lobster Pot Pie

My family has a tradition of making lobster for Christmas Eve dinner. Pretty non-traditional, but it’s a nice change from the meat and potatoes Christmas dinner that we eat the next day. We turned to this recipe one year after having some lobster leftovers. This recipe is decadent–and totally to die for! It is SO unbelievable good. Excuse this picture—it’s not the best, I had to take it quickly with my crappy camera.

Lobster Pot Pie

• 1 1/2 cups chopped yellow onion (1 large onion)
• 3/4 cup chopped fennel (1 fennel bulb)
• 1/4 pound unsalted butter
• 1/2 cup all-purpose flour
• 2 1/2 cups fish stock or clam juice
• 1 tablespoon Pernod
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream
• 3/4 pound cooked fresh lobster meat
• 1 1/2 cups frozen peas (not “baby” peas)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced flat-leaf parsley

Pastry:

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 8 tablespoons cold fresh lard, diced (1/4 pound)
• 8 tablespoons cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Directions

Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.

Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.

For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

Preheat the oven to 375 degrees F.

Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Source: Ina Garten

Moist Banana Cake

My parents have a lake house in Michigan (about 2 hours from Chicago, where they live). There are only 22 homes in the gated community, so everyone is very close. My mom has a little 8-year-old boy, J.P, and his little brothers who just adore her. They actually cook together frequently. Once he and his little brother were invited to have dinner and a movie at my mom’s house. They showed up with collared shirts, slicked back hair and flowers for her. How cute is that? This cake is a recipe from their grandmother. The only modification that I made was to add cream cheese to the frosting–which was definitely a delicious addition! Excuse the picture–I had to take it in a hurry before the hoards descended on it!

Moist Banana Cake

1/2 cup butter

1 1/2 cups sugar

2 eggs

1 cup banana pulp

1 teaspoon baking soda

2 teaspoons baking powder

2 cups cake flour (or 1 3/4 cups all purpose flour)

1/2 cup sour cream

2 tablespoons water

Preheat oven to 350 degrees.

Cream butter. Add sugar and mix well. Add eggs one at a time. Add banana pulp and mix until combined. Dissolve baking soda in water and add to sour cream. Sift baking powder with flour and add alternatively with sour cream mixture.

Bake in a 9×13-inch pan for 35 minutes or until dark.

Frosting

1 cup milk

1/4 cup flour

1 stick butter

1 1/2 cups powdered sugar

1 teaspoon vanilla

4 ounces cream cheese

Combine milk and flour and cook until it boils. Place in a bowl and cover with plastic wrap until cool.

Cream butter with sifted powdered sugar. Add vanilla and mix until combined. Finally, add cooked milk mixture with the cream cheese and beat until smooth.

Source: a family friend

Mom and 4-year-old Kellen

Basic Risotto

A few months ago I had the privilege of seeing Giada De Laurentiis speak at UCLA at the L.A Times Festival of Books. She was just as cute and bubbly in person as she is on TV! She brought her daughter and husband up on stage as well—what a cute family! I went home and opened up her cookbook that had been sitting on my shelf for a long time. I decided to try this risotto recipe and this led to a week-long kick of making tons of different types of risotto! While risotto does require you to be attentive and stand by the stove for awhile, it is very easy and really versatile. You can add just about anything to it! This is a basic risotto recipe which serves as a building block. I added thawed frozen peas and dried shiitake mushrooms.

Basic Risotto

Serves 6 (as a side dish)

4 cups reduced-sodium chicken broth

3 tablespoons butter

3/4 cup finely chopped onion (from 1 onion)

1 1/2 cups Arborio rice or medium-grain white rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper. Transfer the risotto to a serving bowl and serve immediately.

Add-in Ideas:

prosciutto, vegetables such as peas, seafood such as shrimp, or herbs and other seasonings such as saffron. Don’t cook these items with the rice or they will overcook with the long cooking time. Instead, cook them separately and add them in at the end.

Source: Giada De Laurentiis

And here are a few pictures of Giada at her talk. She even walked past me and said hello before she went on stage. The moderator for the event was Barbara Fairchild, who is the editor of Bon Appetit Magazine—and was also a friend of Julia Childs.

Asparagus with Hollandaise

Hollandaise sauce was one of the “top secret” recipes that Julia Child’s sent to her American friends. It is a quintessential French sauce. Traditionally, it must be made at the last minute.  However, utilizing the blender, this Hollandaise may be made up to an hour in advance, which gives you plenty of time to polish your pearls before your guests arrive! This sauce will also be great with broccoli or brussel sprouts

Asparagus with Hollandaise

Serves 6 to 8

12 tablespoons (1 1/2 sticks) unsalted butter

4 extra-large egg yolks, at room temperature

3 tablespoons freshly squeezed lemon juice

Kosher salt

1/4 teaspoon freshly ground black pepper

2 pinches of cayenne pepper

3 pounds fresh asparagus

Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, the pepper, and cayenne in the jar of a blender. Blend for 15 seconds. With the blender on, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon of hot tap water and blend for a few seconds before serving.)

Remove the tough bottoms of the asparagus stalks (thick asparagus have much more flavor than the thin asparagus). Peel the stems halfway up the stalk if the asparagus is thick. Blanch the asparagus in a large pot of boiling salted water for 5 to 10 minutes, depending on their thickness, until cooked through but still al dente. Remove to a platter with tongs or a wire skimmer and sprinkle with salt.

Pour the hollandaise sauce over the warm asparagus and serve.

Source: Ina Garten

Herbed New Potatoes

This is a great dish to serve along with the sole meuniere!It is so easy to make these potatoes and does not involve peeling or boiling them, which is always nice. Just pop them in a pot and go about preparing the rest of your dinner.

Herbed New Potatoes

4 tablespoons (1/2 stick) unsalted butter

2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs, and serve hot.

Source: Ina Garten

Easy Sole Meuniere

After seeing the movie Julie & Julia, I was really inspired to cook! In her book, My Life in France (which I also promptly read after seeing the movie), Julia Child’s talks about the first meal she had after arriving in France. On the road to Paris from the boat docks, she and her husband, Paul, stopped at a restaurant where Julia ordered sole meuniere. It was this meal that forever changed her outlook on food and life and inspired her to pursue French cooking. She referred to this meal as “the greatest meal of my life.” I felt it was appropriate to make this meal after seeing the movie! While I have purchased her Mastering the Art of French Cooking, I decided to make Ina Garten’s recipe which is a pretty simple one. While I wouldn’t go so far as to say this was the “best meal of my life” (I was a little overzealous on the lemon)—it was definitely tasty!

Easy Sole Meuniere

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 fresh sole fillets, 3 to 4 ounces each

6 tablespoons unsalted butter

1 teaspoon grated lemon zest

6 tablespoons freshly squeezed lemon juice (3 lemons)

1 tablespoon minced fresh parsley

Preheat the oven to 200 degrees. Have 2 heat-proof dinner plates ready.

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of the lemon zest and 3 tablespoons of the lemon juice to the pan. Carefully put the fish fillets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the reamining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Source: Ina Garten

Stay tuned! Tomorrow I will share the side dish recipes that I served along with this sole meuniere to make it an incredibly delicious and authentic French meal!

Chicken “Divine”

I got this recipe from one of my favorite cookbooks that I received at a wedding shower—over 5 years ago! Even though I now live in California and grew up in Chicago, I still reminice fondly of our time in Nashville  and feel very connected to some of the Southern heritage and cooking! This is a spin on the classic Southern dish, Chicken Divan. This dish comes together very quick and can be made a day in advance. I saw a Paula Deen show once where she said that chicken divan should be in every wife’s repertoire. I’d never even had it before, so I figure I better get on it!

Chicken “Divine”

4 cups fresh broccoli florets, or 2 packages (10 oz. each) frozen broccoli florets, thawed

2 teaspoons olive oil

1 medium yellow onion, chopped

2 teaspoons chopped fresh thyme, or 1/4 teaspoon dried thyme

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/2 cup dry white wine (I usually use 2 buck Chuck chardonnay)

1 jar (16 oz.) Alfredo sauce

2 cups (4 oz.) grated smoked Gouda or Edam cheese

1/2 cup milk

1/8 teaspoon freshly grated nutmeg

4 cups cooked penne, macaroni or orecchiette (about 3 cups dried)

2 cups shredded roast chicken, home cooked or purchased

1/4 cup dry Italian-style bread crumbs

Paprika for sprinkling

Preheat oven to 375 degrees.

If using fresh broccoli, cook the florets in a steamer until tender-crisp, 3 to 4 minutes. Rinse with cold water to stop the cooking and drain thoroughly. If using thawed frozen broccoli, squeeze out the excess liquid. Set aside.

Heat the olive oil in a medium saucepan over medium heat. Add the onion, thyme, kosher salt, and pepper. Cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the wine, increase the heat to high, and cook until the liquid has evaporated, 2 to 3 minutes. Remove from the heat. Stir in the Alfredo sauce, 1/2 cup of the cheese, the milk, and nutmeg. Then stir in the cooked pasta, broccoli, and chicken and mix thoroughly.

Transfer to an 8 or 9-inch square baking dish. Top with the remaining 1 1/2 cups cheese and the bread crumbs. Sprinkle with paprika, cover with aluminum foil, and bake for 30 minutes. Uncover and bake until golden brown, 10 to 15 minutes more.

Tip: This casserole can be made 1 day in advance and refrigerated. It can also be assembled and then frozen. If the casserole was frozen, thaw in the refrigerator and bake as directed.

Source: Bride & Groom First and Forever

One thing I love about this cookbook is that it has a lot of recipes with only 2-4 servings, so it’s perfect for a married couple or an intimate dinner party.

Garlicky Cheese Bites

These little pieces of garlic, cheesy goodness are so easy and quick to make! They are so tasty. A wonderful appetizer to add to your repertoire. I actually found the recipe in one of those grocery store check-out line recipe books. This one was put out by Pillsbury and was entitled “Holiday Appetizers.” I made them for the first time at the annual Christmas party that we have at my parent’s house in Chicago. They were a big hit—and probably the easiest thing I made the whole night.

Garlicky Cheese Bites

1 can (8 oz.) Pillsbury refrigerated garlic-flavored breadsticks (or you can use regular breadsticks and sprinkle them with garlic powder)

4 sticks mozzarella string cheese

2 tablespoons grated Parmesan cheese

1 1/2 cups marinara sauce, heated

Heat oven to 350 degrees. Spray 24 mini muffin cups with cooking spray. Unroll breadstick dough. Cut dough crosswise into thirds; separate into 24 strips. Cut each cheese stick into 6 equal pieces (24 pieces total).

Place 1 cheese piece on short end of each dough strip; roll up cheese piece in dough. Pinch and seal dough to completely cover cheese. Place rolls, seam side down, in muffin cups. Turn rolls in cups to coat all sides with cooking spray. Lightly sprinkle with Parmesan cheese.

Bake 15 to 18 minutes or until puffed and golden brown. Remove from pans to serving platter. Serve warm with marinara sauce for dipping.