Archive | March 2013

Triple Chocolate Brownie Trifle

Triple Chocolate Brownie Trifle

Decadence at it’s finest!

Bake brownies in a 9×9 pan from a recipe or box of your choice & cool completely. Cut into 1″ squares.

Mix 2 envelopes of Dream Whip (I use the Always Save dry whipped topping for a third of the price) and 1 cup of milk until stiff peaks form. Set aside.

Mix 3 cups of milk with 2 packages of White Chocolate Pudding Mix 

Fold in 1/2 of the whipped topping to the pudding mix.

In a double boiler, mix 1 package (12 oz) semi-sweet chocolate chips and 1/3 cup heavy cream, keeping the heat VERY low, stir until chips are melted & cream is mixed in.

Shave 1/2 cup white chocolate and set aside.

In a trifle bowl, layer brownies, chocolate sauce, pudding, whipped topping & white chocolate shavings. You can also add a sprinkle of Heath Toffee Bits to each layer if you like them.

I warn you now, this is VERY rich, but scrumptious!

Triple Chocolate Brownie Trifle

Heavenly Hamburger! (I’m revealing my secret ingredient)

In the St. Louis area visiting our daughter and future son-in-law, and I decided it’s a comfort food kind of long weekend. Tonight we had my Heavenly Hamburgers with oven-roasted steak fries and baked beans. (I cheated on those and opened a can. Yeah, ugh.) Tomorrow night we’re having my mom’s world’s best chicken pot pie. Saturday is a toss-up between Belly Bombers or another St. Louis specialty, Imo’s Pizza.

I’m about to divulge a secret for the delicious burgers that have become an envied staple among family and friends. It comes from a small bottle, it is extremely hard to find, and we went without this seasoning for about 10 years until we FINALLY found it online again about 3 years ago. It’s a little bottle of miracle flavoring called Grill In, Grill Out

grillin_grillout

Whether you’re broiling burgers in the oven, pan searing them on the stove top, cooking on an outdoor grill (we never use gas grills, only charcoal or hardwood) or firing up the Foreman indoor grill, this is your ticket to the best burger you’ll ever eat. It works with ground beef, ground turkey and even ground chicken. (More on the other meats in future posts). Tonight we had beef.

2013-03-21_18-54-33_817I made five HUGE burgers tonight, using 2.2 pounds of ground sirloin. I prefer chuck for flavor in the burger, but we are at our daughter’s house, and she prefers sirloin.  In a large mixing bowl I combined the following:

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp Grill In Grill Out
  • 1 tsp Mrs. Dash – Original Blend
  • Large pinch black pepper

Mix well, and divide into about 8 servings (Trust me, 5 huge burgers were WAY too much out of this much meat!)  Pat the ground beef in to burgers, and liberally sprinkle both sides with Grill In Grill Out.  Tonight I cooked them on the stove top, so I preheated 2 large skillets, added about a tablespoon of olive oil to each pan and quickly seared both sides of the hamburger patties. Reduce the heat to low, and allow the burgers to cook slowly in the pan until desired level of doneness is achieved.

Tonight we topped the burgers with a slice of Provolone cheese, and another slice of Monterrey Jack cheese. Maple flavored bacon and the usual lettuce, tomato, dill pickle chips and thinly sliced onions made this burger delectable!

Note: I did not add salt to this recipe. Grill In Grill Out has salt in it, and I have made the mistake in the past of adding salt, only to have my burgers turn out not so tasty from over-salting.

You can forego the other ingredients and just add a little extra Grill In Grill Out. It’s that little something extra that has our guests at grilling parties asking, “What’s your secret?” Until now, very few knew. Order some today, and you’ll have it in your pantry inventory just in time for the beginning of the grilling season. Just wait until you get my bratwurst recipe & technique with this amazing seasoning! Stay tuned…..

DISCLAIMER: I am not paid to endorse Grill In Grill out. It is a product I believe in, and highly recommend.

EASY Chicken Fettucine Alfredo

Chicken Fettucine AlfredoFor some reason, my camera is NOT cooperating lately, and my pics are poor quality)

Chicken Fettucine Alfredo

How many times have we gone to Italian restaurants and scanned the menu, only to order this favorite staple? Here is a quick and EASY way to make this at home from scratch. So many jarred Alfredo sauces have an aftertaste, or a “twang” as my husband calls it. The beauty of this meal is that you can even use leftover chicken and it’s still great!

Ingredients:
  • 2 pounds boneless chicken (oven roasted, grilled, rotisserie, pan seared, braised, slow cooker, whatever blows your skirt up!) prepared by the method and seasoning of your choice
  • 1 pound of fettucini noodles
  • 1 pound of frozen broccoli and/or cauliflower (you can omit this, but if you’re trying to sneak in some veggies, this is a perfect way to do it!)
  • 1 stick of unsalted butter
  • 1/2 cup all purpose flour
  • 1 cup Parmesan cheese (I like to use a blend of parm, romano and asiago cheeses)
  • 1 (12 oz) can of evaporated milk
  • 12 ounces of 2% OR whole milk
  • 1 tsp lemon juice
  • 1 tsp garlic powder (not garlic salt)
  • 1 tsp onion powder
  • Salt & pepper to taste
Directions:
  • In a large saucepan, bring 3 quarts of water to a rolling boil. When water is at a rolling boil, add 1 Tbls salt and 1# of dry noodles and 1 pound of frozen veggies, if desired.
  • In a 3 quart saucepan, melt 1 stick of unsalted butter
  • Over medium heat, whisk in 1/2 cup of flour, garlic & onion powder
  • Slowly add in the can of evaporated milk, whisking constantly
  • When the mixture begins to bubble, reduce heat to medium low
  • Add the 1 cup of grated cheese(s), whisking constantly
  • When cheese is incorporated into the rue, add the remaining milk, whisking until the desired consistency
  • Stir in 1 tsp lemon juice
  • When noodles are cooked al dente, drain fettucini and frozen veggies and rinse with cold water.
  • Serve chicken and sauce over a bed of noodles and veggies (if you chose to include them)

 

 

Chicken Fried Rice

Chicken Fried Rice

Chicken Fried Rice Recipe

One of my favorite Chinese take-out recipes is now a simple, and currently frequent part of my kitchen repertoire. It is a big relief that I now have another simple and easy recipe for my selective appetite husband.

Ingredients:

4 cups of cooked rice (Note: I sauteed 2 cups of plain, white rice in 2 Tbls butter and 1 Tbls olive oil, then added 1 tsp chicken base, 1 tsp onion powder, 1 tsp garlic powder, and 1/4 tsp ground ginger, then added 4 cups of water. Bring to a boil, reduce heat to low and cover until rice is tender. Fluff with a fork.)

4 boneless, skinless chicken breasts, cubed into bite size pieces

1 large (softball size) or 2 medium onions, diced

In large, deep skillet (I actually prefer a dutch oven) Heat the following:

  • 2 Tbls Olive Oil
  • 1 Tbls Butter

Add 1/2 cup of frozen carrots, and sautee in the heated oil & butter mixture (medium heat) for about 5 minutes.

To the cubed chicken, coat with 1 Tbls vegetable oil, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp salt, pinch of black pepper.

Add the coated chicken to the heated oil and butter mixture and sautee while tossing, about 3 minutes. Add the diced onion, and continue to sautee until onion is tender.

Add 2 cloves finely minced or grated garlic to the chicken mixture, sautee another 2 minutes.

Add 1/2 cup of frozen peas, and the cooked rice. Stir well, reduce heat and cover.

In a small bowl, whisk together 3 eggs

In medium skillet coated with cooking spray, pour half of the eggs in, salt and pepper to taste, cook (like a crepe) and turn to cook the other side.

Repeat with the remaining eggs, and cut both  portions into small pieces.

Add cut eggs to chicken and rice mixture in skillet.

Stir in 4 Tbls Soy Sauce and serve.