Bacon-Wrapped Lil' Smokies

Another one of the appetizers from the shower last weekend. Not surprisingly... amazing

INGREDIENTS:

• 1 pound sliced bacon, cut into thirds
• 1 (14 ounce) package beef cocktail wieners
• 3/4 cup brown sugar, or to taste

DIRECTIONS:

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Double Chocolate Zucchini Cake Brownies

Caroline took charge of this recipe and did a fabulous job! The only ingredient I had a hard time finding was the xanthan gum (and by hard time I mean I had to go to a second store... not all that hard). And these came out AMAZING! They taste no different than real brownies and were a huge hit at the party. I think Eric even tried and enjoyed one or two.

We went for the mini-muffin size because it makes it look like you have so much more and they also cook a lot faster (I think ours were in for 15-20 minutes), and who the hell has a brownie pan?!?

Ingredients

• 2 cups good all-purpose gluten-free flour
• ¾ tsp. xanthan gum (omit if using a flour blend that has xanthan gum)
• 1½ tsp. baking soda
• 1 tsp. salt
• 1½ cups sugar
• ¼ cup unsweetened applesauce
• ¼ cup melted unsalted butter or margarine, or canola oil
• 2 tsp. vanilla extract
• ¼ cup cocoa powder (I used a mixture of part Hershey’s Dark Chocolate, and part Saco dutch cocoa blend so that my brownies would be dark)
• 2 cups shredded zucchini (unpeeled, or peel to avoid green flecks. If large zucchini, discard seeds)
• 1 cup semi-sweet chocolate chips (dairy-free use Enjoy Life semi-sweet chips)
• Additional ⅓ cup to ½ cup semi-sweet chocolate chips for topping

Instructions

1. In a medium bowl, whisk together the flour, xanthan gum, baking soda, and salt. Set aside.
2. In the bowl of your electric mixer, beat sugar, applesauce, butter/margarine/oil, and vanilla extract for 30 seconds.
3. Add flour mixture and continue beating for about 1 minute, until mixture resembles wet sand.
4. Add the shredded zucchini, then the cocoa powder, and mix on low until combined.
5. Stir in the 1 cup of semi-sweet chocolate chips.
6. Pour brownie batter into greased 7×11 pan or use a cookie scoop/ice cream scoop to scoop into brownie pan.
7. Sprinkle extra ⅓-1/2 cup semi-sweet chocolate chips over the top of brownie batter.
8. Bake 7×11 pan at 350° for 25-32 minutes, or until brownies are set. (Due to chocolate chips in batter, it is hard to get a toothpick to come out entirely clean).
9. If using brownie pan, bake brownies at 350° for 15-18 minutes or until brownies are set. Let them cool in pan about 4-5 minutes, then gently use a spatula to remove. My little Pampered Chef metal spatula worked great at getting them out.
10. Cool on wire rack.
11. Serve at room temp or warm for about 10 seconds for a truly melty, gooey dessert!

Recipe from http://mygluten-freekitchen.com

1.  

Beef and Asparagus Negimaki

Yesterday I hosted the first of three parties I have planned in three weeks time. This one was for someone who can't tolerate gluten, dairy, or eggs so I had to work a little harder than usual on the menu plan. These were delicious, made with gluten free soy sauce. It calls for beef tenderloin, but that shit is expensive so I just bought the thinnest sliced beef that I could find (I think it was bottom round). I went for the broiling option and I think they ended up cooking for 4-5 minutes. Given that I broiled, mine didn't have the fancy grill marks like the picture, but otherwise they came out looking really fancy. I served them with my favorite Kraft Lite Asian Toasted Sesame dressing. I will definitely make these again.

Ingredients

• Salt, for water
• 24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
• 1/2 cup soy sauce
• 1/4 cup sugar
• 1 bunch scallions, greens only
• 1 1/2 pounds beef
• Freshly ground black pepper, to taste
• Ice water, for bath 

Directions

1.  Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
2. Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
3. Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
4. Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
5. Grill or broil negimaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve. 

Recipe and photo from Martha Stewart

Roasted Corn and Brussels Sprouts Succotash

Having seen this on TV yesterday, Liz and I thought we liked the look of it. We liked the taste even better.
Unlike Liz, I'm not the world's biggest sprout fan, but this worked for me.
We were a bit sceptical about BD's 10-12 minute estimate on the oven time, so ours probably had around twice that, and when we added the tomatoes and beans, we put it back in for another few, just to warm it through. We didn't add lemon juice.
It was accompanied by Bourbon Pork Tenderloin, and Amy and Alistair.
http://www.foodnetwork.com/recipes/aaron-mccargo-jr/roasted-corn-and-brussels-sprouts-succotash-recipe/index.html

Ingredients

1 tablespoon olive oil
3/4 pound bacon, diced
3 tablespoons chopped garlic
3 shallots, sliced
3/4 pound Brussels sprouts, outer leaves peeled, halved
1 (16-ounce) bag frozen corn kernels, thawed
2 tablespoons chopped fresh thyme leaves
1 (15-ounce) can white beans, drained
4 plum tomatoes, seeded and finely diced
3 tablespoons chopped fresh parsley leaves
Pinch salt
Pinch freshly cracked black pepper
Squeeze fresh lemon juice

Directions

Preheat the oven to 400 degrees F.

In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve.

Read more at: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/roasted-corn-and-brussels-sprouts-succotash-recipe/index.html?oc=linkback

Crockpot Chicken Taco Chili

Another of the NCC staples in our house! 
Not to be confused with our staple carnivore, Felis domesticus.

Helo, NCC assistant (Photo:E.Evans)

INGREDIENTS

• 1 onion, chopped
• 1 x 16 oz can black beans (rinsed)
• 1 x 16 oz can kidney beans (rinsed)
• 1 x 8 oz can tomato sauce
• 2 x 14.5 oz cans diced tomatoes with chillies
• 1 packet taco seasoning
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1-2 boneless, skinless chicken breasts

• Sour cream, guacamole, and shredded cheese for serving (optional)
• Chips or rice (optional)

DIRECTIONS

1. Combine onion, beans, tomatoes & sauce, and seasoning in the crockpot. Place chicken on top.
2. Cover and cook 5-6 hours (high) or 8-10 hours (low). I usually go with 6 and 8, respectively.
3. Half an hour prior to completion of slow-cooking, removing chicken and shred (using two forks to pull it apart). Return to crockpot and stir in.

Recipe via Skinnytaste

Ranch Crispy Chicken

 
A super easy and far healthier substitute for fried chicken. I usually use the chicken breast tenders (or just cut up regular chicken breast into smaller pieces); it cooks faster and there is more crunchy, ranchy breading to enjoy.  Sorry, Emili, I am not including amounts on the ingredients because I just eye ball it.

Ingredients:

• skinless, boneless chicken
• plain yogurt
• powdered ranch dressing mix
• Panko bread crumbs

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). 
2. Coat each piece of chicken in plain yogurt
3. Combine dressing mix and bread crumbs in a plastic bag. Add chicken in batches of just a few pieces and shake until coated. 
4. Cover a cookie sheet in tin foil and place a cooking cooling rack on top.
5. Place coated chicken pieces on the cookie sheet and bake in preheated oven for 15-20 minutes, or until chicken is cooked through and juices run clear (highly dependent on the size of your chicken pieces).

Pumpkin Pancakes

 

Breakfast for dinner is one of those always well-received but oft-forgotten meal plans at my house. I was, however, reminded and inspired by Conor's recent pancake post. I have also been craving making something with pumpkin so this was a perfect find. This recipe has a lot more ingredients than a traditional pancake but is still very simple. I sprinkled some chocolate chips in a few, a la pumpkin chocolate chip cookies, to please Max.

Ingredients:

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

Directions:

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. 
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Photo and recipe from allrecipes.com

Red Lentil & Chickpea Stew

I love this time of year for stews and soups.   This one was super easy to make.  I've got some packed up for lunch tomorrow and the rest is waiting in the freezer for another day.  I ended up throwing in some chicken that I had leftover and was already cooked. 

You Will Need:

• 1 can of tomatoes or 2 or 3 fresh
• 4 cups vegetable broth (or water)
• 2 tablespoons organic unsalted butter
• 1 cup diced yellow onion (1 large onion)
• 1 cup peeled and diced carrots (about 3 large carrots)
• 1 tablespoon minced garlic (about 3 large garlic cloves)
• 1 can chickpeas, rinsed and drained (about two 15 ounce BPA-free cans)
• 1 cups dry red lentils, rinsed and drained
• 2 cups fresh (or frozen) chopped spinach (I used peas, because that's what I had)
• 1 tablespoon dried dill
• 1 dried bay leaf
• 1 teaspoons table salt

Make It:

1. Puree tomatoes in a blender. If using fresh, add 1/2 cup of broth.  Set aside. 
2. Melt butter in a large pot over medium heat (I used olive oil). Add onions, carrots, and garlic. Sauté until soft, about 10 minutes.
3. Add tomato puree, remaining broth, and all other ingredients to the pot. Bring to a boil then reduce heat to low. Cover and simmer until lentils are soft, about 1 hour. Serve warm over cooked quinoa or brown rice. Refrigerate or freeze in an airtight container. NOTE: Be sure to make enough for leftovers because this stew tastes even better the next day!

Broccoli & Cheese Calzones

 

As much as I love Leslie Knope of Parks and Recreation (she would have been my childhood hero), she is wrong about calzones! This is a basic but very solid recipe that allows for improvisation in terms of veggies & seasonings.

 
INGREDIENTS

• 1 Tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced mushrooms (optional - I live with a mushroom hater)
• 1/4 tsp crushed red pepper/red pepper flakes
• 1-2 cloves garlic, crushed
• 1 16oz package frozen pizza dough - thawed (keep in fridge to prevent rising)
• 1/4 cup flour
• 1 cup shredded mozzarella

• Pizza/marinara sauce for dipping

DIRECTIONS

1. Preheat oven to 375. Spray baking sheet with cooking spray.
2. Heat olive oil in a skillet over medium heat. Add broccoli, mushrooms, red pepper, and garlic. Saute for ~5 minutes until lightly browned. Remove from heat.
3. Divide dough into 4 equal portions. Sprinkle work surface with flour. Roll each portion into ~6 inch circle.
4. Place 1/4 cup broccoli mixture and 1/4 cup cheese in the center of each circle.
5. Fold dough over in half, pressing to seal (brushing the edges with water helps).
6.  Bake for 15 minutes.

Recipe via Cooking Light