Delicious Chocolate

Who doesn't love chocolate?  I especially love a vanilla cake with deep chocolate icing.  Here's a good recipe from my local newspaper.

Chocolate Sour Cream Frosting

Chocolate Sour Cream Frosting

12 oz. milk chocolate chips
9 oz. semisweet chocolate chips
2 Tbs. light brown sugar
1/8 tsp. salt
1 tsp. vanilla
3 Tbs light corn syrup
1 1/2 cups sour cream

Melt chocolate chips in a large bowl according to package directions.
In a large bowl, whisk together the brown sugar, salt, vanilla and corn syrup.  Stir in the sour cream with a few strokes.  Add the melted chocolate.  Stir until no sour cream streaks remain and it's very smooth.  Let it stand at room temperature for an hour to thicken, if desired.

😀

Fluffy Chocolate Buttercream

1 1/4 cups bittersweet chocolate chips
2 Tbs. light corn syrup
3-4 Tbs. heavy cream, divided
3/4 cup unsalted butter, softened
1/4 tsp. salt
4 cups powdered sugar, divided
1/2 tsp. vanilla

Place chocolate chips, corn syrup, and 3 Tbs. heavy cream in a large bowl and microwave on high 1 min., stirring every 15 seconds, until smooth.  Let stand at room temperature for 10 minutes.

In a stand mixer bowl, combine butter, salt, 2 cups powdered sugar and vanilla and beat on low until smooth.  Beat in chocolate mixture on low until smooth.  Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 Tbs cream, 1 tsp at a time until spreadable consistency is reached.

Cauliflower again?!

The cauliflower industry must make all their money in January because it's the month of resolutions.  I am trying to eat less potatoes, rice and pasta so obviously cauliflower is the answer.  I even picked up a bag of riced cauliflower on sale so it saved me a step in preparation.  This recipe was good.  I've made it before and I'll make it again... probably next January!

Cauliflower rice, sea bass and sautéed spinach

Cauliflower Rice (from Whole 30 cookbook)

1 large head cauliflower, cut into florets
3 Tbs butter (or ghee if following Whole 30 diet)
1/2 onion, finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
1 Tbs minced cilantro
salt & pepper

Place half the cauliflower florets into food processor and pulse 15-20 times or until it looks like rice.  Repeat with remaining florets and set aside.

In large skillet, melt butter over medium heat then add onion and carrot.  Cook until onion is translucent, about 2-3 minutes.  Stir in garlic and cook about 1 minute.  Add riced cauliflower and mix.  Add chicken broth and cover the pan with a lid to steam for 10 minutes or to desired consistency.  Remove pan from heat and add cilantro.  Salt and pepper to taste.

I Like Big Pans and I Cannot Lie

I am queen of pan-frying and I love big pans.  Some women are obsessed with shoes or clothes, I'm obsessed with kitchen tools and frying pans are near the top of the list.  I have several Calphalon non-stick pans, a few stainless steel,  ceramic, and cast iron.  I prefer non-stick but I suppose they all have their purpose.  My favorite size skillet is 12" but I also use my 14" pan more than I use the 8" or 10".  Today I'm making my basic pan-fried chicken recipe which I make multiple times per week, just with different sauces or toppings. The key is a hot pan with just enough oil to keep the chicken from sticking (that's where non-stick pans help you out).  It's the most basic and delicious chicken you've ever had.

Pan-fried chicken with Fall Vegetable Hash

Pan-fried Chicken Breasts

large skillet (big enough to hold all 4 pieces of chicken)
2 Tbs olive oil (or more as needed for frying)
4 chicken cutlets (made from two boneless chicken breasts, sliced in half lengthwise)
wax paper
salt & pepper
1/2 cup flour

Heat olive oil in skillet over medium high heat.  Place chicken cutlets on wax paper on counter.  Place another piece of wax paper over cutlets.  Using a meat mallet, pound chicken cutlets to uniform thickness (approx 1/2 inch).  Discard top piece of wax paper.  Salt and pepper chicken on both sides.  Coat each piece of chicken with flour and shake off excess.

Test the oil in skillet, take a pinch of flour and drop in oil.  If it sizzles then oil is ready.  Place all 4 pieces of chicken in skillet and cook undisturbed for 3 minutes until lightly brown.  Shake pan to make sure the chicken is not stuck and it slides easily (if not you may need more oil or your pan may not be hot enough).  Turn and cook 2-3 more minutes until browned and cooked through.

Another Southern Favorite

For Christmas I received a bag of stone ground white corn grits so I decided to make a Southern favorite that I've never made, Shrimp and Grits.  I've eaten plenty of shrimp and grits all around the South and I know a good one when I taste one, but I've never made my own because I generally don't cook grits.  Let's face it, grits really are not a healthy food choice and then to make them delicious you add butter and cheese.  Well, healthy food aside, I pulled out my Paula Deen & Friends cookbook and got started.

Shrimp & grits with sautéed spinach

Shrimp and Grits (for 2 people)

1/2 cup stone ground grits
2 1/4 cups chicken stock
salt and pepper
2 Tbs butter
1 cup shredded sharp cheddar cheese
2 slices thick bacon (like Wright brand)
1 red bell pepper, diced
1/2 cup sliced green onions, white and green parts separated
1 lb. medium shrimp, peeled and deveined, rinsed and dried
1 clove garlic, chopped
1 Tbs lemon juice
1 Tbs chopped fresh parsley

(Note:  Prepare sautéed spinach (below) if you want to add a green vege to this dish.)

In a medium saucepan, bring chicken stock to a boil.  Add grits and stir with a whisk.  Reduce heat to simmer, cover and cook, stirring occasionally, until liquid is absorbed and grits are done, approx. 30 min. (or according to grits package).  Remove from heat and stir in butter and cheese.  Add salt and pepper to taste.  Keep covered until ready to serve.

While grits cook, chop bacon into thin strips to make bacon lardons. Fry the bacon in a large skillet over medium heat until fat is rendered. Remove bacon to drain on a paper towel, reserving grease in skillet.  Add bell pepper and white part of onion to skillet and cook over medium heat for 2 minutes.  Add shrimp and sauté until pink, about 3 minutes.  Add garlic and cook 30 seconds.  Add lemon juice, green part of onion, and parsley to skillet then remove from heat.

Pour grits into serving bowl.  Pour shrimp over grits and top with bacon bits.  (I added sautéed spinach)

Sautéed Spinach

1 thick slice bacon (like Wright brand)
1 Tbs olive oil
1/4 cup chopped onion
1-9 oz. bag spinach
salt & pepper

Add olive oil and bacon to large skillet and cook over medium heat until bacon is done.  Remove bacon to drain on paper towel, reserving grease.  Add onion to grease in hot skillet and cook 2 minutes.  Add spinach to skillet, stirring often, and cook until wilted, about 3-5 minutes.  Add salt and pepper to taste.

Happy New Year!

2019 here we come!  Time for a good 'ol Southern New Year's day meal of pulled pork, black-eyed peas, greens and cornbread.  Pork is considered a sign of prosperity because pigs root forward (don't eat chicken, they scratch backwards), peas symbolize coins or wealth, greens symbolize money, cornbread symbolizes gold.  I guess we are all set for the year ahead! 

(Note:  If you want to get all your luck in one pot, try this easy recipe from Publix for Lucky Pork and Beans - it was really good.)

A rich meal!
pulled pork, black-eyed peas, mixed greens & cornbread

Mixed Greens

1 bunch collard greens
1 bunch kale
2 thick slices bacon, cut into thin strips
2 Tbs bacon grease or vegetable oil
1 yellow onion, chopped
2 garlic cloves, chopped
1/2 tsp salt
1/4 tsp pepper
2 cups chicken or vegetable broth

Wash greens well and tear into bite sized pieces, discarding stems.  Rinse again to make sure all dirt is removed.  In a large dutch oven, cook bacon at medium heat until beginning to brown.  Add bacon grease or oil to pan then add onion and cook until softened, about 4 minutes.  Add garlic and cook 1 minute.  Add greens, salt, pepper and broth.  Cover pot and bring to a boil for 2-3 minutes.  Remove lid, greens should have softened and greatly reduced in volume.  Stir greens, turn heat to simmer, and cook for an hour or until desired tenderness.  Taste and adjust seasoning as needed.