Winter is all about comfort food. Roasting a chicken with fresh herbs and citrus is about as comforting as it gets for this girl. Throw in some fresh vegetable side dishes and it's a perfect winter comfort meal.
Citrus Herb Roast Chicken
1 Tablespoon + 1 teaspoon kosher salt
2 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon coriander
1 roaster chicken
6 Tablespoons butter
3 cloves garlic
2 Tablespoons lemon zest
1 Tablespoon chopped fresh rosemary
2 teaspoon chopped fresh sage
Roast at 350 until internal temperature reaches 170.
Remove from oven and let rest at least 30 minutes.
A roasted chicken is perfect for our family of 3. We had plenty for dinner AND plenty left overs for lunches the following day. A two in one meal - gotta love it.
December 15th is National Cupcake Day!!!!
How could I possibly let this momentous day slip by without posting a cupcake recipe. And what could be more appropriate to post on this December day than a yummy Hot Chocolate Cupcake?
Hot Chocolate Cupcakes
Bake 23 minutes at 350. Cool on wire racks.
Cut a hole in the center of each cupcake.
Fill each hole with a spoonful of marshmallow cream.
Top with a swirl of whipped cream and sprinkle with chopped peppermints.
OR... you can top these yummy cupcakes with marshmallow meringue and toast it.
What could possibly be a better treat to leave for Santa than a marshmallow cream filled Hot Chocolate cupcake? Forget the cookies this year - Santa wants one (or two) of these. (Trust me on this one.)
It wouldn't seem like Christmas without a batch of almond biscotti. Biscotti has become just as much of a Davis tradition as gingerbread house decorating and seven fish dinner for Christmas Eve.
Dipping an ordinary almond biscotti in dark chocolate just seems to dress it up perfectly for the holidays.
Adding biscotti to your Christmas menu is easier than you think. The key is to make it well in advance and tuck it away in your freezer so that you don't have to worry about it when the busy holiday season is up on us. (Probably should have started on my biscotti last month.)
Turn dough out onto a lightly floured surface. Knead until dough comes together. Divide in half. (I doubled the recipe so I divided mine into quarters.)
Cool 10 minutes. Slice into 1/2 inch slices.
Bake 9 minutes. Turn. Bake 9 more minutes.
Dip biscotti into chocolate and sprinkle with almonds.
Who wouldn't love a little bag of these for Christmas? I bet a know a few teachers, neighbors and grandparents who would love to get some of these for Christmas. (And of course - I would too.)
My chocolate peanut butter cupcake has definitely evolved over the last few years. What started out as a simple chocolate cupcake topped with a thick peanut butter cream and turned into a peanut butter cupcake explosion. Don't get me wrong - the original cupcake was delicious but I've made a few changes to take this cupcake from good to great.
I started by baking a peanut butter cup right into the center of the dark, chocolate cake. I lightened up the peanut butter buttercream, added a dollop of chocolate gananche and finished it off with a peanut butter cup half. This Reese's peanut butter cup cupcake has quickly become one of my most requested cupcake flavors.
So without further ado... my new and updated Reese's Peanut Butter Cup Cupcake recipe.
Reese's Peanut Butter Cup Cupcake
1 cup flour
1 cup plus 2 Tablespoons sugar
1/3 cup plus 2 Tablespoons cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter. melted
1 teaspoon vanilla
1/2 cup hot coffee
9 Reese's Peanut Butter Cups
Peanut Butter Buttercream
Add wet ingredients to dry and beat until combined.
Add coffee and beat until smooth.
Bake 24 minutes at 350. Cool on wire racks.
Frost cooled cupcakes with a swirl of peanut butter buttercream.
Chill frosted cupcakes and top with a spoonful of ganache.
Top with another swirl of peanut butter buttercream and garnish with a half of a peanut butter cup.
It's a mom prerogative to worry about what their child is eating at college and I am certainly no exception. This is the first year that my son has been responsible for preparing all of his own meals. I am so thankful that he enjoys cooking and that he makes healthy food choices - most of the time.
Even though he probably wouldn't mind eating pasta every day - I'm always on the lookout for healthy meals that are inexpensive and quick and easy for him to fix with minimal dishes. (Of course there are certain space and time constraints to the things that he can prepare in his apartment at school.) Who am I kidding? I want quick, easy, delicious meals to fix at home too.
I used to make this smothered chicken when my kids were little and somehow in the hustle and bustle of life, it got pushed to the back of my recipe box and I forgot all about it. I haven't made it in so long, I forgot how easy it was to fix and how much my family loved it. This meal is perfect for busy families AND for busy college students.
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons olive oil
2-3 pounds thin chicken breasts
1/2 chopped onion
1/2 cup water
1 package dry chicken soup mix
8 ounces evaporated milk
Pour sauce over chicken and serve.
I served my smothered chicken with a homemade yeast roll and steamed broccoli. (Just a little motherly advice, Ryan.)
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