Sesame Chicken with Broccoli and Red Pepper

Sesame Chicken with Broccoli and Red Pepper

adapted from Cook's Country Magazine

1. Cut 1 pound chicken breast tenders into 1-inch pieces. Cut 1 pound broccoli into small, bite-size florets, and peel and slice stalks 1/4-inch thick. Stem and seed 1 red bell pepper, and cut into 2-inch long matchsticks. Mince 1 Tablespoon fresh ginger. Toast 1 Tablespoon sesame seeds.

2. In a small bowl, whisk together 1/2 cup low-sodium chicken broth, 3 Tablespoons soy sauce*,

1 Tablespoon cornstarch, and 2 teaspoons toasted sesame oil. In a large bowl, whisk together

1 Tablespoon soy sauce, 1 Tablespoon cornstarch, and 1 Tablespoon vegetable oil; toss with chicken         to coat.

3. Heat 1 Tablespoon vegetable oil in a 12-inch nonstick skillet over medium-high heat, until just smoking. Brown chicken, about 5 minutes. Transfer to a plate and tent loosely with foil.

4. Add broccoli and 1/4 cup low sodium chicken broth to now-empty skillet and cook, covered, until broccoli begins to soften, about 2 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add

1 Tablespoon vegetable oil and bell pepper and cook until spotty brown, 3 to 4 minutes. Add ginger and cook until fragrant, about 30 seconds. Whisk sauce to recombine and add to skillet with chicken and any accumulated juices. Cook until thickened, about 1 minute. Sprinkle with toasted sesame seeds; add

salt and pepper to taste. Serve over rice.

*I use Coconut Aminos in place of soy sauce.

S'mores Blossom Cookies

S'mores Blossom Cookies

from Cook's Country Magazine
(ounces) = weight

1. Soften 8 Tablespoons (4 ounces) unsalted butter, and bring 1 large egg to room temperature. Crush 
8 whole graham crackers into fine crumbs (1 cup), halve 12 large marshmallows crosswise, and unwrap
24 chocolate Kisses.

2. Adjust oven rack to middle position and heat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk 1¼ cups (6¼ ounces) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt together in bowl.

3. Using stand mixer fitted with paddle, beat butter, 1/2 cup (3½ ounces) sugar, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and 1 teaspoon vanilla extract and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.

4. Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon
(3/4 ounce) dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet. Bake, 1 sheet at a time, until just set and beginning
to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.

5. Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed. Transfer sheet to wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.

Soft and Chewy Dinner Rolls

Soft and Chewy Dinner Rolls

from Cook's Country Magazine

1. Adjust oven rack to middle position. Heat oven to 200°F and turn it off. Line a baking sheet with parchment paper. Grease a large, clear, straight-sided container. Heat 1¼ cups water to 110°F. Bring 1 large egg to room temperature and beat lightly.

2. Whisk water, 2 Tablespoons extra-virgin olive oil, and 1 Tablespoon sugar in a large liquid measuring cup until sugar dissolves. In bowl of a stand mixer fitted with dough hook, mix 3 cups (15 ounces) all-purpose flour, 1/4 cup instant potato flakes, 2¼ teaspoons instant yeast and 1½ teaspoons salt until combined. With mixer on low, slowly add water mixture and mix until dough comes together, about 1 minute.  Let dough rest for 10 minutes. Continue to mix on medium speed until dough is smooth and comes away from sides of bowl, about 6 minutes.

3. Turn dough onto a lightly floured counter and knead briefly to form a smooth, cohesive ball. Transfer dough to prepared container and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.

4. Gently press down on dough on lightly floured counter. Divide dough into quarters and cut each quarter into 3 equal pieces. Form each piece into rough ball by pinching and pulling dough edges under so that the top is smooth. On clean counter (not floured), cup each ball with your palm and roll into smooth, tight ball. Transfer to prepared baking sheet. Cover loosely with plastic and let rest in turned-off oven until doubles in size, about 20 minutes. (Unbaked, formed rolls can be refrigerated for up to 24 hours.)

5. Remove unbaked rolls from oven and discard plastic. Heat oven to 400°F. Brush rolls with egg and sprinkle evenly with 1/2 teaspoon salt. Bake until golden brown and 200°F in the middle, about 15 minutes, rotating sheet halfway through baking. Cool rolls on sheet for 10 minutes before serving.

Pumpkin Roll

Pumpkin Roll

from Cook's Country Magazine

(ounces/grams) = weight

1. Bring 5 large eggs to room temperature. Sift 1 cup (4 ounces) cake flour. Adjust an oven rack to middle position and heat oven to 350°F. Grease an 18 x 13-inch rimmed baking sheet and line with parchment paper; grease parchment.

2. Whisk cake flour, 2 teaspoons pumpkin pie spice, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. With an electric mixer on medium-high speed, beat eggs with 1 cup (7 ounces) sugar until pale yellow and thick, 6 to 10 minutes. Add 1 cup (244g) canned pumpkin puree, and mix on low until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared pan and bake until cake is firm and springs back when touched, about 15 minutes.

3. Before cooling, run a knife around edge of cake to loosen, and turn it out onto a clean sheet of parchment paper that has been dusted with confectioner's sugar. Gently peel off parchment attached to cake and discard. Roll cake and fresh parchment into a log and cool completely, about 1 hour.

4. To assemble, gently unroll cake and spread with 3 cups cream cheese frosting (recipe follows), leaving a 1-inch border at edges. Re-roll cake snugly, leaving parchment behind. Wrap cake firmly in plastic wrap and chill completely, at least 1 hour, or up to 2 days. Remove plastic, dust with confectioners sugar, and garnish with toasted/spiced pecans.

Fluffy Cream Cheese Frosting

from Cook's Country Magazine

1. Soften 8 Tablespoons (4 ounces) unsalted butter and 8 ounces cream cheese; cut into 4 pieces. Sift

 2 cups (8 ounces) confectioner's sugar.

2. With an electric mixer on medium-high speed, beat butter and confectioner's sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add

3/4 teaspoon vanilla extract and mix until no lumps remain. 

Pecan-Crusted Trout with Creamy Lemon-Garlic Sauce

Pecan-Crusted Trout with Creamy Lemon-Garlic Sauce

from Cook's Country

1. Combine 1/2 cup mayonnaise, 1 Tablespoon minced fresh parsley, 1/2 teaspoon lemon zest, 

2 teaspoons lemon juice, and 1 minced garlic clove in a small bowl. Chill until ready to use (up to 3 days).

2. Process 1 cup pecans and 1/4 panko bread crumbs in a food processor until pecans are finely chopped and mixture resembles coarse meal, 10 to 12 pulses. Transfer to a shallow dish. Stir in 1/2 teaspoon salt,

1/2 teaspoon pepper, 1/8 teaspoon cayenne pepper, and 1 teaspoon lemon zest. Whisk 1 large egg,

1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a second shallow dish.

3. Adjust oven rack to middle position and heat oven to 200°F. Place a wire rack inside a rimmed baking sheet.  Pat 6 boneless trout fillets (from 3 fish) dry with paper towels, and season with salt and pepper. Working with one fillet at a time, dredge flesh side of trout in egg mixture, allowing excess to drip off. Dip egg coated side of trout in pecan mixture, pressing gently to adhere. Transfer trout , pecan side up, to a large tray and repeat with remaining fillets.

4. Heat 2 Tablespoons oil in a 12-inch nonstick skillet over medium heat, until shimmering. Place 3 fillets in skillet, pecan side down, and in alternating directions to fit. Cook until pecan coating is browned and fragrant, 3 to 4 minutes. Using 2 thin spatulas, carefully flip fillets. Continue to cook until skin is browned and trout flakes easily with a fork, 2 to 3 minutes longer. Transfer trout, pecan side up, to wire rack and keep warm in oven.

5. Wipe skillet clean with paper towels. Repeat step 4 with remaining 3 fillets and 2 Tablespoons oil. Serve with lemon-garlic sauce.

North Carolina Lemon Pie

aka Atlantic Beach Pie

North Carolina Lemon Pie

from Cook's Country Magazine

1. For the crust, adjust an oven rack to middle position and heat oven to 350°F. Melt

10 Tablespoons unsalted butter. Combine 6 ounces saltine crackers and 1/8 teaspoon salt in a food processor and pulse to coarse crumbs (~15 pulses). Add melted butter and 1/4 cup light corn syrup to processor and pulse until crumbs are broken down into oatmeal-size pieces (~15 pulses). 

2. Transfer saltine mixture to a greased 9-inch pie plate.  Using bottom of a dry measuring cup, press crumbs into an even layer on bottom and sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light golden brown and fragrant, 17 to 19 minutes.

3. For the filling, whisk 14 ounces sweetened condensed milk, 4 large egg yolks, 1/4 cup heavy cream,

1 Tablespoon grated lemon zest, and 1/8 teaspoon salt in bowl until fully combined. Whisk in

1/2 cup lemon juice (from ~3 lemons) until fully incorporated.

4. With pie plate still on baking sheet, pour filling into crust (crust needn't be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 to 17 minutes. Place pie on wire rack and let cool completely. Refrigerate until fully chilled, about 4 hours.

5. For the topping, use an electric mixer with a whisk attachment, on medium-low speed, to whip

1/2 cup chilled heavy cream with 2 Tablespoons sugar and 1/2 teaspoon vanilla extract until foamy (~1 minute). Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie. If you want to pipe on the whipped cream, as in the above photo, quadruple the whipped cream ingredients.

Pretzel and Potato Chip Cookies with Caramel Frosting

2014 Christmas Cookie Contest Finalist

Pretzel and Potato Chip Cookies with Caramel Frosting
from Cook's Country Magazine

1. Adjust oven rack to middle position and heat oven to 350°F.  Line 2 baking sheets with parchment paper. Using stand mixer fitted with paddle, beat 12 Tablespoons softened unsalted butter, 1/2 cup sugar,
1 teaspoon vanilla, and 1/8 teaspoon salt on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add 1 1/2 cups all-purpose flour in 3 additions, scraping down bowl as needed.
Stir in 2/3 cup crushed potato chips and 1/4 cup crushed mini pretzels.

2. Place 1/4 cup sugar in shallow dish.  Working with 1 heaping Tablespoon of dough at a time, roll into
24 balls.  Roll balls in sugar to coat and space them 2 inches apart on prepared sheets.  Press dough to
1/4 inch thickness using bottom of greased measuring cup.

3. Bake cookies, one sheet at a time, until set and edges are golden, about 15 minutes, rotating sheets halfway through baking.  Let cookies cool on sheets for 5 minutes, then transfer to wire rack.  Let cookies cool completely before frosting.

4. For the frosting, bring 1/2 cup packed brown sugar, 1/4 cup heavy cream, 3 Tablespoons unsalted butter, and a pinch of salt to boil in a medium saucepan over medium heat.  Remove from heat and stir in
1/2 teaspoon vanilla.  Transfer to bowl and let cool completely, about 20 minutes.  Whisk in
1 cup confectioners sugar.  Spread 1 teaspoon frosting on tops of each cookie.  Sprinkle cookies with
1/4 cup toasted chopped pecans , and let stand until frosting is set, about 30 minutes.

Store at room-temperature for up to 3 days.