NUTELLA CHOCOLATE CHIP COOKIES

Filed under Desserts
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1/3 cup Nutella
2 cups chocolate chips

Directions
Preheat oven to 350 degrees.  Add flour, baking soda and salt to a large bowl and whisk together; set aside. In the bowl of a stand mixer on medium speed, mix together the butter, sugar and brown sugar until light and fluffy. Mix in the eggs and vanilla until fully incorporated. Stir in Nutella.  Add the flour mixture a little at a time until just combined. Stir in chocolate chips.  Drop dough by tablespoons onto greased baking sheets. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheets for 2 minutes before transfer to wire racks to cool completely.

Let's Dish
These tasty chocolate chip cookies have just a hint of hazelnut flavor, thanks the the addition of Nutella.  I haven't tried it yet, but I think these would be great with the addition of chopped nuts. These didn't last long around here.  In fact, I was saving the last one just for myself and someone ate it! Guess I'll have to make them again.

Who Dished It Up First
Adapted from Cassie Craves.

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CHICKEN TORTELLINI BAKE

Filed under Main Dishes
Ingredients
16 ounces fresh cheese tortellini
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cubed
3 green onions, finely chopped
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded cheese

Directions
Preheat oven to 350 degrees.  Spray a 9X13 pan with cooking spray.In a  large non-stick skillet, heat oil over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened. Stir in uncooked tortellini. Pour chicken and tortellini mixture into the prepared pan.  Sprinkle with cheese.  Bake covered with foil  for 30 minutes, uncover and bake for an additional 15 minutes or until bubbly and golden brown around the edges.

Let's Dish
I always keep a few packages of fresh tortellini in my freezer for quick weeknight meals, and this is one of my favorite ways to prepare it.  You can use frozen tortellini too, but you'd have to boil it first, leaving it slightly undercooked.  This dish is easy to adapt by adding different vegetables (peppers and peas are also good) and it's even good with ravioli or just regular pasta.  This is a dish my whole family loves.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

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CREAMY CURRIED BEANS

Filed under Vegetarian, Side Dishes
Ingredients
1/4 cup butter
2 cloves garlic, minced
1/4 cup onion, finely diced
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
3/4 teaspoon garam masala
Dash of cayenne pepper, or to taste
2 cans ( 15 oz.) cannellini or other white beans, rinsed and drained
1 cup heavy cream
1 tablespoon lemon juice
Salt and pepper, to taste
1/4 cup chopped fresh cilantro

Directions
Melt butter in a saute pan over medium heat.  Add onion and garlic and saute until onions are tender, about 5 minutes.  Add ginger, curry powder, garam masala and cayenne and cook for another 2-3 minutes.  Stir in cream and the lemon juice. Add the beans and stir gently to combine. Simmer for 5 minutes, until beans are heated and sauce is bubbly.  Stir in cilantro.  Season to taste with salt and pepper.

Let's Dish
Late one night I was craving curry--enough to actually get into the kitchen and make something.  But it had to be quick, so rice and chicken (I didn't have any thawed) were out of the question.  And I got to thinking....what about beans?  This is what I came up with.  You could easily substitute chick peas or other types of beans in this recipe, but I think cannellini beans have the perfect flavor and texture for curry.  This was both quick and delicious, if you're a curry lover, that is.  I happen to be the only one in my family.  And I really don't mind not having anyone to share with. 

Who Dished It Up First
This is an original recipe.

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CHOCOLATE GANACHE FILLED BLONDIE BARS

Filed under Desserts
Ingredients
1 3/4 cups flour
1/4 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
1 3/4 cups packed brown sugar
2 large eggs at room temperature
1 teaspoon vanilla
1/2 cup heavy cream
8 ounces semisweet chocolate, finely chopped

Directions
Preheat the oven to 350 degrees.  Spray the bottom of a 10 by 15-inch jelly roll size pan with cooking spray or lightly coat with butter. Line the pan with wax paper and then butter and lightly flour the paper and sides of the pan.  Whisk together the flour and salt in a small bowl. Beat the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs one at a time.  Stir in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, beating just until well blended.  Spread the batter evenly in the pan. Bake for 18 to 20 minutes until a wooden toothpick comes out clean but not dry; do not overbake. Transfer to a wire rack to cool completely.

Bring the cream just to a boil in a small saucepan over medium heat. Place the finely chopped chocolate in a medium bowl. Pour the hot cream over the finely chopped chocolate and stir gently to combine until the mixture is smooth and creamy. Let the ganache stand at room temp for 20-30 minutes to set. It should be spreadable but not runny.

Invert the blondies carefully onto a large cutting board. Cut the cake crosswise in half with a long serrated knife (just like you would cut a sandwich in half to share with someone – NOT like you would cut a cake into two layers, the bars are too thin for that). You should have 2 smaller rectangles. Spread the ganache evenly on one half of the blondies to within 1/8 inch of the edges. Carefully set the other half on the top, matching the cut edges. Cover and refrigerate until the ganache is set, at least 2 hours or up to 2 days.  Before serving, trim the uncut edges from the bars. Serve chilled or at room temperature.

Let's Dish
They're filled with ganache.  What else do I need to say?  And they're fairly easy to make, as long as you're patient, and you do all of the greasing and flouring the directions suggest.  I know it's hard to wait, but if you try and remove the bars from the pan before they're really, really cool, you'll be sorry.  I've actually put mine in the freezer for 15 minutes or so to make sure they're nice and firm.  And I have had to cut my blondies in half right in the pan, then lift out the halves (very careful) with a spatula.  Once the bars have firmed up in the fridge, I like to bring them to room temperature before serving them.  They just taste better that way.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

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CAPRESE PANINI

Filed under Vegetarian
Ingredients
8 slices of foccacia bread or other flatbread, split (or 4 crusty rolls)
2 large tomatoes, sliced
8 slices fresh mozzarella
1/2 cup fresh basil leaves
1-2 tablespoon olive oil
1-2 tablespoons balsamic vinegar
Salt and pepper, to taste

Directions
Drizzle bread slices with olive oil.  On four slices, place equal amounts of sliced tomato, sliced mozzarella and basil.  Drizzle with balsamic vinegar and season with salt and pepper, to taste.  Top with remaining bread slices to form a sandwich.  Grill sandwiches in a panini press (or in between two frying pans) until bread is golden and cheese is melted.

Let's Dish
It's that time of year where my garden is producing an abundance of tomatoes, and this is one of my favorite ways to use them.  This recipe is so versatile--try adding some roasted red peppers, or replacing the fresh basil with some pesto.  I also like to add some chopped garlic.  If you'd like something a little more hearty, throw in some chicken breast.  And you can really use any kind of bread you have available. I love this light, quick summer meal full of fresh ingredients!

Who Dished It Up First
I'm sure I'm not the first to come up with this idea, but it's a sandwich I've always made when my garden starts producing an abundance of tomatoes.

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BUFFALO CHICKEN POTATO CASSEROLE

Filed under Main Dishes
Ingredients
1 1/2  pounds boneless skinless chicken breasts, cubed
1/3 cup Frank's Red Hot sauce
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch dressing
1 cup shredded cheddar cheese
1 (10 oz.) can cream of chicken soup
1/2 cup crushed Corn Flakes or Ritz cracker crumbs
2 tablespoons butter, melted
1/4 cup chopped green onions

Directions
Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir together cubed chicken and hot sauce.  In large bowl, stir together potatoes, ranch dressing, cheese and soup. Spoon into baking dish. Place chicken over potato mixture.  In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips.  Cover with foil and bake for 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink.  Sprinkle with green onions just before serving.

Let's Dish
You know that potato casserole with all the cream soup and sour cream and cheese?  Where I come from they call it funeral potatoes.  Don't ask.  Anyway, this is basically a kicked up version of that casserole.  And yes, it's full of all kinds of processed food and fattening ingredients.  Don't judge.  Or go right ahead and judge if you'd like.  That won't stop me and the rest of my family from eating this delicious, slightly spicy, satisfying meal! This is serious comfort food--cheesy, creamy, and crunchy, with a little bit of spice.  We'll definitely be making this one again.

Who Dished It Up First
Adapted from Cassie Craves.
 
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