Oooey Gooey Cheerios Treats. Yum.

Here's a little something that will cheer up everyone - young and old. 
 
This recipe, Cranberry-Oat Cereal Bars, came straight from watching Everyday Food on TV last Saturday morning.

The three of us were watching the show when Elli said "Let's make those! We have Cheerio's. We have marshmallows and let's use our dried strawberries instead of the dried cherries."

Well, ok, little missy. Let's do it! And so we did. Right then and there. And here they are. And I must say they are tasty.

Instant satisfaction. That's how we roll around here.

Chocolate Truffle Chip Cookies

Yesterday was a rainy, gray Sunday. So Elli and decided to make some cookies. We were too lazy to leave the house so we were going to use what we had. The plan was to make Chocolate Chip Cookies. But once we got to the kitchen we discovered we were out of chocolate chips. Boo. We have a huge box of truffles in the pantry that were from Christmas (which haven't been opened) so we thought we would chop them up and use them to make Chocolate Truffle Chip Cookies.

Seems like a good idea, right? Simple enough to chop up truffles and use them in place of chips. Well, let me tell you, we're keeping it real here at "What's Cooking?" and it's definitely NOT a good idea. In fact it's a really, really, bad idea. I'm no cooking scientist but something funky happened in the oven and out of the oven popped this!!!

This is how they looked going in.

 

And this is how they looked after 10 minutes. Holy schnikes! This is not cool at all. Elli and I were very sad.  What to do, what to do? We've only baked six cookies.  

  

We called Don into the kitchen. "DON! There's something wrong with the oven. Look at the cookies!!!" Because it couldn't possibly be something we did in mixing the dough. He immediately broke off a chunk and said, "Well, they taste good." That's like telling the lonely girl at the dance, "Well at least you look pretty."  I want it all!  I want them to taste good AND look good. Is that so much to ask for?

Elli was a good sport about it.

  

  

  

 

THE COOKIE IS AS BIG AS ELLI's FACE. We were laughing so hard. We were bummed, but it was funny. The cookies were a huge disaster. 

So instead of tossing the dough, we decided to cram it into a brownie pan and bake it. Hoping for a miracle as you can see. Not sure what we we thought would happen, but baking them was now the plan. And here is the result. Another BUST.

 

  

 

So, instead of having yummy cookies to snack on all week we have nuthin. No cookies. No brownies. No new recipe creation to brag about.

Which gets me thinking. How many times does it take a recipe maker/chef/cook to create something until they get it right?  Obviously, I'm not a recipe maker. I'm a hopeful recipe follower. I'm not sure I could take the dissapointment! We had such high hopes. And then CRASH.

Lucky for me and the family I stick pretty close to recipes. I may make a minor tweak but that's it. Because I'm OBVIOUSLY no recipe creator, and have complete respect for those that do. So thank you to my favorite bakers and chefs out there: Martha Stewart, Nancy Silverton, Ina Baumgarten, Giada De Laurentis, Bobby Flay, Jamie Oliver, Rachel Ray, Julia Child, Jacques Pepin...there are so many of you that I follow. Thank you. I owe you big time.

Lipstick Cookies

Betcha never heard of a lipstick cookie before, huh?

Well that's the nickname Elli and I gave to the Pecan Shortbread cookies I made for Christmas.

I've been making this cookie forever. The recipe is from Martha. But she got it from Ina. It's an easy, reliable, totally delicious, buttery, flaky, cookie. I make it even easier by rolling the dough into a log and making them slice and bake cookies. That way I don't have to roll out the dough and use a round cookie cutter and re-chill then bake, then re-roll and cut, etc. I just slice and bake. It makes it so easy.

This year I thought I would make them fancy by rolling the dough in hot pink sugar to make them look more Christmasy. What was I thinking? I think it was the flu and the fever. I had one day of feeling good which is the day I baked. Clearly I wasn't thinking....clearly.

The result is a ridiculous looking cookie that is buttery delicious but very strange looking. Like it's been kissed by your great aunt. I'm sure Martha Stewart and Ina Garten have never seen this cookie look like this. Oops. Sorry, Martha and Ina!

We still have some in the freezer and every time someone eats one you can't help but laugh at the funny little cookie. They do taste oh so good though. So here's the recipe in case you want to make them. Just imagine what they would look like with out the hot pink (sugar) lipstick.

And now they are almost gone. These are the last five cookies.

Pecan Shortbread Cookies

Everyday Food. Beef and Orange Stir-Fry

Day four.  On to beef.  We like beef here in the Mulkey house. I know you're not supposed to eat much beef anymore.  But once in a while is ok. Right? (You can also make this recipe with chicken.) The thing that I like most about all of the recipes in the "Everyday Food. Great Food Fast " cookbook is that the prep is easy and the cooking time is short. Oh, and the food is delish!!!!

Beef and Orange Stir Fry (photo from marthastewart.com)

Beef and Orange Stir Fry 

3 oranges (or 2 oranges and 1/4 cup orange juice) 
2 cloves garlic, minced 
2 tablespoons low-sodium soy sauce 
1 1/2 pounds trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips 
1 tablespoon cornstarch 
1 to 2 tablespoons olive oil
6 scallions, green parts only, cut into 1-inch lengths 
 
1. Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce. 
2. With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2 inch thick, then halve slices; push out, and discard any seeds. Set aside. 
3. In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate. 
4. Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot. 
 
Variations:
Use chicken breasts and/or shrimp instead of steak and it's great.
I've made this with orange juice - and not fresh oranges at all. Still tasted great!
I've added broccoli near the end to have a vegetable included.

Click here to order the cookbook: Everyday Food. Great Food Fast.

Everyday Food. Lemon-Parsley Pork Chops

It's day three of my Everyday Food. Great Food Fast recipe week. I'm featuring recipes that are easy to make everyday and are all in the same cookbook. So far we have had Turkey Meatballs, Cashew Chicken, now it's on to Pork Chops.

I'm always looking for a new way to serve pork chops. I like pork chops - when they're not over cooked.  I prefer pork tenderloin because the meat is easier to cook, and it's never dry. But Don really likes pork chops.  Here's a recipe I found that is easy and has a nice fresh taste. 

As I'm looking at the recipe, I noticed they offered a few suggestions to serve it with. I think I'll try one next time. Either the Buttermilk Mashed Potatoes or Roasted Pear and Sweet Potatoes. 

Or, perhaps I'll make my all time favorite Parmesan-Smashed Potatoes from Ina. 

Yes, I think a little Ina and a little Martha is DEFINITELY a good thing.

Lemon Parsley Pork Chops (photo from everydayfood.com)

Lemon-Parsley Pork Chops

Zest of 1 lemon
2 tablespoons chopped fresh parsley
1 garlic clove, minced
Coarse salt and ground pepper
2 tablespoons olive oil
4 bone-in loin pork chops, (about 8 ounces each)

1. Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

2. Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.

3. Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes.
 4. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.

Parmesan Smashed Potatoes 3 pounds red new or little white potatoes, unpeeled (or a combination) 1 tablespoon Kosher salt, plus 2 teaspoons 1 1/2 cups half and half 1/4 pound unsalted unsalted butter 1/2 cup sour cream 1/2 cup freshly grated Parmesan 1/2 teaspoon ground black pepper 1. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain. 2. In a small saucepan, heat the half-and-half and butter. 3. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand).  4. Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.  5. Spread the potatoes in an oven-proof dish. 6. Sprinkle top with grated Parmesan cheese. 7. Broil in the oven until golden brown.

Everyday Food. Cashew Chicken.

I decided I would have a theme this week. Everyone is always looking for good, easy recipes for every day. So I'm going to highlight some of the recipes from one of Martha Stewart's cookbooks.

Cookbook:  Everyday Food.  Great Food Fast. I love this book. The recipes are easy and tasty.  And there is a picture with every recipe. That's a good thing.

Chinese food is really easy to cook. It's fast, can be prepared so it's healthy and tasty, and once you have basic asian ingredients in your pantry it's easy to make in a pinch. You can have the rice cooking while you make the chicken. I have all of the ingredients on hand except for the scallions. I also steam some broccoli so we have a veggie with the chicken. 

Cashew Chicken

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry
2 teaspoons minced peeled fresh ginger
3 1/2 teaspoons cornstarch
Coarse salt
1/2 cup low-sodium chicken broth
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon plus 2 teaspoons olive oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 scallions, white and green parts separated and thinly sliced

 

1. In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Let sit. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.  

2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken and cook until golden and cooked through, about 5 minutes. Repeat with remaining chicken. Transfer to a plate.  

3. To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with the cooked chicken.

4. Cook until sauce thickens, about 30 seconds. 

5. Top with scallion greens and serve with rice.

Asian

 

We like to serve our chinese food on fun square plates that I picked up at Cost Plus World Market and use chopsticks. 

If your kids are having trouble getting the hang of chopsticks, look for a hinge that connects the chopsticks for them.  Here are some cute ones called Chopstick Kids.

5/1 - Update.  Elli had her friend Lili over for dinner last night so I made this recipe.  The girls loved everything but the scallions. Don and I enjoyed it with a nice glass of Merlot.

Spaghetti and Turkey-Parmesan Meatballs

I'm a huge fan of Martha Stewart. I have always admired her creativity, knowledge of food and all things domestic, and how she built her little catering business into the empire it is today. I looked past the snobby 'tude and just took in the knowledge she was sharing.

Back in the 80's my family lived in Weston, Connecticut right in Martha's backyard. My mom attended a luncheon that was catered by Martha. I don't know exactly what happened at the luncheon, but the story my mom tells is that everyone liked the food, but no one liked Martha. She was full of herself. Hmm.

When I moved back to Connecticut in 1997 I became a bigger fan. I used to watch the show. I liked the old show that she shot in her Westport studio. It was more interesting to me when it was less glam.  She would do the same things that she does now - it just wasn't as slick.

I was really excited when she started the magazine. I wouldn't have to sit in front of the tv with a pad and paper to quickly write down the recipe. Now we have the internet to look up all the details. And she publishes cookbooks too. It just gets better and better.

I subscribed to her Everyday Food magazine for a couple of years. But I couldn't keep up with the recipes - so I gave up. Now I just buy the book that condenses the good recipes from the year into one nice book!  

There are several recipes that I like in the cookbook Every Day Food. Great Food Fast that I make on a regular basis. The Turkey Meatballs recipe is by far the most popular. Everyone likes it and it's easy to make. I make a bunch of meatballs all at once. I set aside those that I want to eat that day, and flash freeze the rest on a cookie sheet before putting them in a ziplock. Now I have meatballs ready whenever I want them. 

For a really quick dinner I brown the meatballs in a pan with some diced onion. Then add a jar of pasta sauce and let simmer for about 15 minutes. Serve with your favorite pasta, some fresh parmesan-reggiano and garlic bread. mmmm,mmmm,mmmm 

* photo from marthastewart.com

Spaghetti with Turkey-Parmesan Meatballs 

Sauce
4 tablespoons olive oil
4 garlic cloves, minced
5 cups canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Coarse salt and freshly ground pepper

Meatballs
1 large egg
1/3 cup milk
1/2 white onion, finely chopped
2/3 cup fresh Panko breadcrumbs
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup chopped fresh flat-leaf parsley
1 pound ground turkey
1 pound spaghetti

1. Make the sauce: In a large saucepan, heat 3 tablespoons oil over medium-high heat. Add garlic, and cook, about 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 20 to 25 minutes.
2. Make the the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, mixing until combined. Form into 1 1/2-inch balls.
3. Coat a large saucepan with oil oil, turn on medium high. Brown meatballs until seared on all sides. Add meatballs to sauce, spooning sauce over to coat. Cover, and cook over medium heat until meatballs are cooked through, about 20 minutes.
4. While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, following package instructions, about 12 minutes. Drain pasta, and toss with remaining tablespoon oil.
5. Add sauce and meatballs to spaghetti in pasta pan, and toss to coat evenly. Serve with additional cheese, if desired.

Enjoy.