Spring Fling

Although springtime is supposedly here, it’s still in the low-mid 30’s and occasionally snowing in Minnesota—no surprises being that our winter usually extends into May and our summer only lasts about 2 months..3 if we’re lucky!!!

But who says even if the weather isn’t balmy and spring-like outside that you can’t bring spring to the table inside in the form of food? That was my goal for my last cooking class of the spring season. The class was titled “Spring Fling” and featured a five course spring meal highlighting all the produce and fresh foods that are abundant this time of year.

But first, check out my other past cooking classes here if you missed them before:

• A Cup of Comfort
• Christmas Cookie Swap
• Dessert First
• Chocolicious

First off, I  started the class with a springtime quiz. I had students put their name in a bowl and the name drawn won these, courtesy of Cassie’s Cupcake Creations.

Then it was time to explain the game plan for the five-course menu. It started with the first course appetizer; Red Pepper Pimento Cheese Dip which I chose to serve in a red pepper!

Showing how to serve it & explaining options for garnishes, in this case I used a basil leaf.

Red Pepper Pimento Cheese Dip

Ingredients:

• 1 1/4 cups mayonnaise
• 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
• 2 teaspoons finely grated onion
• 2 teaspoons coarse-ground mustard
• 1/2 teaspoon ground red pepper
• 2 (10-oz.) blocks sharp white Cheddar cheese, shredded
• Freshly ground black pepper to taste
• Assorted crackers
• Bell pepper for serving, hollowed out, if desired

Directions:

• Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers, in red bell pepper if desired. Store in the refrigerator in an airtight container up to 4 days.

Next up was the second course; spinach salad with a homemade buttermilk chive dressing.

 Spinach Salad with Buttermilk Chive Dressing

Ingredients:

• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup buttermilk
• 3 tablespoons sliced fresh chives
• 6 cups lightly packed baby spinach
• 1 cup radishes, cut into matchstick-size strips or thinly sliced*
• 1 cup  mixed greens
• 1 hard-cooked egg, chopped**

Directions:

• Whisk mayonnaise, lemon juice, sugar, salt and pepper in small bowl. Gradually whisk in buttermilk. Stir in chives; pour into serving bowl.
• Toss spinach, radishes and pea shoots in large bowl; sprinkle with egg. Serve with dressing on the side.

Third course was  the appetizer; roasted asparagus with parmesan garlic crumbs.

Roasted Asparagus with Parmesan Garlic Crumbs

Ingredients:

• 1/4 cup panko*
• 1/4 cup grated Parmesan cheese
• 2 teaspoons plus l tablespoon olive oil, divided
• 1 small garlic clove, minced
• Dash cayenne pepper
• 1 1/2 lb. asparagus, peeled if desired
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions:

• Heat oven to 400°F. Combine panko, cheese, 2 teaspoons of the oil, garlic and cayenne pepper in shallow baking dish or pie pan. Bake 10 to 12 minutes or until golden brown and crisp, stirring several times and watching closely; place in small bowl. Increase oven temperature to 450°F.
• Place asparagus on large rimmed baking sheet in single layer; sprinkle with remaining 1 tablespoon oil, salt and pepper. Roll asparagus to coat. Bake at 450°F. for 7 to 12 minutes or until tender, turning once or twice. Sprinkle with panko mixture.

The fourth course, or main dish, was the Artichoke Cheese Tortellini.

Artichoke Cheese Tortellini

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 (14.5-oz.) cans Italian-seasoned diced tomatoes
• 1 (12-oz.) jar marinated artichoke hearts, drained, coarsely chopped
• 1 (2 1/4-oz.) cans sliced ripe olives, drained
• 1/2 cup chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 2 (9-oz.) pkg. refrigerated cheese tortellini
• 1 (10-oz.) container refrigerated Alfredo sauce
• 1/2 cup grated Parmesan cheese

Directions:

1. Heat oil in large saucepan over medium heat until hot. Cook onion 5 to 7 minutes or until tender, stirring occasionally. Add garlic; cook and stir 30 seconds.
2. Stir in tomatoes, artichoke hearts, olives, parsley, basil, oregano, salt and crushed red pepper; bring to boil. Reduce heat to low; simmer, covered, 12 to 15 minutes or until slightly thickened.
3. Meanwhile, cook tortellini according to package directions; drain. Stir tortellini into tomato mixture.
4. Heat Alfredo sauce in small saucepan over medium heat until hot. Drizzle tortellini with Alfredo sauce; sprinkle with cheese.

And saving the best for last the final and fifth course, dessert, which was Banana-Almond-Topped Pastry Puffs.

Banana-Almond-Topped Pastry Puffs

Ingredients:

• 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1/3 cup mascarpone cheese
• 1/3 cup cream cheese, softened
• 1 tablespoon confectioners' sugar
• 1 large banana, cut into 9 slices
• 3 tablespoons orange marmalade
• 3 tablespoons chopped almonds

Directions:

1. Preheat oven to 400°. Cut pastry sheet into 9 squares; place on a baking sheet. Lightly score the top of each pastry square. Bake for 12 minutes, or until puffed and golden. Cool.
2. In a small bowl, combine cheeses and sugar. Cut each banana slice lengthwise into thin slices. Gently spread about 1 tablespoon cheese mixture over each pastry puff. Divide banana slices over cheese mixture. Top each with 1 teaspoon marmalade and 1 teaspoon almonds. Garnish with mint, if desired. Serve immediately.

My classes this spring were all a really good time, I am already looking forward to teaching a new line-up of classes next fall. And of course, just like the rest of my classes, the Spring Fling class would not have been successful without my wonderful students/helpers.

Check em’ out in action!!

  

What is your favorite springtime meal?

Road Runner

Is it just me, or does everyone become somewhat of a creature of habit?

Lately it seems like my week is spend pounding the books, running errands, and doing things around the house. But lately, come the weekend, I am always hitting the road to go somewhere. Case in point; 3 weekends ago, I went down to Minneapolis for spring break, 2 weekends ago I was down in Minneapolis again for the Kenny Chesney concert (recap here), and this past weekend I spent in Fargo, North Dakota for some girl time and shopping. I actually think this weekend will be spent here being that I am swamped with homework.

The highlight of  last weekend?

Spotting this self-serve frozen yogurt place in Fargo. They just opened and it’s the closest one to me—only 2 hours away!

I got the Red Velvet Cake and the other half Vanilla topped with some strawberries. It was as close to heaven as  you can get!

I also went and saw the Lincoln Lawyer that recently came out in theatres. I am really fussy when it comes to movies, especially when it comes to this genre, but I would no doubt give this five stars! It kept me guessing and the acting was great. I am buying this when it comes out on DVD!

Another trend I’ve been acclimating to lately is cooking/eating in on the weekdays and eating out on the weekends. Does anyone else do this? I find it kind of nice not to have to worry about cleaning up the kitchen and having someone else do the work for a few days. This past weekend I got to hit up one of my favorite buffets, the Golden Corral.

I got a little of everything…

Grilled steak, onions and peppers, broccoli, carrots, baked potato..followed by 2 more plates :-)

 

I also ate at the Green Mill. Usually I get the chicken parm, but I decided to switch it up this time and get the blackened walleye with a baked potato. It was really good—the red pepper rub definitely made the filet unique and spicy!

In other news, I taught my last cooking class of the spring season last night. It was called “Spring Fling” and featured how to prepare a five course meal highlighting spring produce.

Stay tuned for the recap and recipes from my class Monday!

Do you have a weekend routine lately?

Almost April

Glad you all enjoyed the re-cap on my latest cooking class! The next one is coming up on April 8th and is titled Spring Fling—it’s going to be all on how to prepare a spring themed five course meal highlighting produce that is in season now, so stay tuned for that! =)

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The past week has been a busy one which is the norm lately. Friday I was down in Minneapolis again at the Kenny Chesney concert! It was a great show—Billy Currington and Uncle Kracker opened for him and the show ended up being 5 hours long—it was Kenny’s birthday the next day, so he insisted on jammin’ till midnigh. We definitely got out money’s worth at the concert!!

Before the concert though, we decided on Red Lobster for dinner. I was dying to try their new Lobster Feast! After much debate, I decided on the Grilled Maine Lobster and Shrimp. “A wood-grilled split Maine lobster tail, paired with two skewers of garlic-grilled shrimp topped with creamy lobster butter sauce. Served over wild rice pilaf.” I got it sans rice and subbed a baked potato instead.

Two words: excellent choice!

Then we were off to the concert.

Had to have the right apparel of course—cowboy hats!

Here’s a few videos from the concert too—Kenny Chesney ones coming soon!

Being that the concert was on a Friday, we had the whole weekend to fill yet. We ended up spending it at the Mall of America and just hanging out. There was some giant chef’s cook-off going on at the mall this weekend, we caught a few glimpses.

Shopping and eating out—I’d say that’s a guaranteed good weekend, right?!

Speaking out eating out, Saturday night we went to a new-to-me place called The 5-8 Club in Champlin. It’s actually been featured on Travel Channel’s Food Wars and Man Vs. Food. They are famed for their “Juicy Lucy Burger” which is basically a 1/2 lb burger stuffed with cheese. Did I go with their most popular item? Nope. But what I ordered was still pretty amazing!!

The Buffalo Chicken Sandwich with Jojo Fries

 

We came home with some leftover food like usual, so I already had my thinking cap on for what to do with the half of a baked spiral ham we had. I decided to use it two different ways so that we didn't get bored!!

First up: Ham, Broccoli, and Pepper Jack Stuffed Potatoes

Ingredients:

1 tablespoon (1 turn around the pan) extra-virgin olive oil

1/2 yellow onion, chopped

1/2 pound baked ham from a deli ham, sliced 1/8-inch thick, cut into 2-inch thick strips

4 oz pepper jack cheese, shredded

2 tablespoons butter, in small pieces

1/2 cup milk

1 cup chopped and cooked broccoli florets

Salt and pepper

Directions:

Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.

While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped onions 2 to 3 minutes or until bits are just tender.  Add in broccoli and ham to heat through. Set aside.

Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source.

To the cooked potato in the mixing bowl, add shallots, ham strips, broccoli,  grated cheese, butter, milk, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free.

Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top.

Second up: Ham and Pineapple Bisquick Bake

 

Ingredients:

• 1 1/2 cups chopped fully cooked ham
• 1 can (8 oz) crushed pineapple in juice, drained
• 4 medium green onions, sliced (1/4 cup)
• 1 cup Original Bisquick® mix
• 1 cup milk
• 2 eggs
• 2 teaspoons yellow mustard
• 1 cup shredded Colby-Monterey Jack cheese (4 oz)

Directions:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• Sprinkle ham, pineapple and onions in pie plate. In medium bowl, stir Bisquick mix, milk, eggs and mustard until blended; pour over ham mixture.
• Bake uncovered about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese is melted.

 

What is your favorite recipe featuring ham?

Chocolicious

Just when you think Minnesota is finally ready to say goodbye to winter, you get this..

I have my fingers crossed that Mother Nature is possibly pulling an early April Fool’s joke? It’s most likely not the case, but hey, a girl can hope right?

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Lately I’ve been cooking more than usual, so be ready for a flood of new recipes, videos, and product reviews.

How about starting today with 4 recipes? I taught yet another cooking class for my town’s Community Education program this past Friday.  The theme?

Chocolicious!

First, take a look at my other classes here:

• Dessert First (February 2011)
• Christmas Cookie Swap (December 2010)
• A Cup of Comfort (November 2010)

Chocolate Bread with Chocolate Butter

Ingredients:

• Butter, for pans
• 2 1/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• Chocolate Butter, recipe follows

Directions:

• Preheat oven to 325 degrees F. Butter and flour (2) 9 by 5-inch loaf pans.

• In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired.

Chocolate Butter:

• 1/2 cup butter, softened
• 2 tablespoons hot fudge topping

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• In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving.

Chicken with Cocoa Tomato Sauce 

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon salt, plus 1/2 teaspoon salt
• 1/4 teaspoon pepper, plus 1/2 teaspoon pepper
• 3 tablespoons olive oil, for cooking
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 pint tomato sauce
• 1 pint diced tomatoes
• 1/2 cup chicken broth
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• Yellow or white rice, cooked and kept warm

Directions:

• Season both sides of chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until browned, about 10 minutes on each side. Remove the chicken from pan to a plate and set aside.

• Add the remaining 1 tablespoon olive oil, onion, and garlic to the skillet and cook for 2 minutes, stirring frequently. Add the tomato sauce, diced tomatoes, chicken broth, cocoa, oregano, basil, sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir until well blended. Return the chicken to pan, cover and simmer for 15 minutes. Turn chicken over and continue cooking, covered for 15 minutes. Arrange the chicken on a serving platter and serve over rice.

Recipe adapted from Paula Deen

 

Chocolate Chip Cheese Ball

Ingredients:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons firmly packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup mini marshmallows
• 3/4 cup semisweet chocolate morsels
• 1 cup finely chopped toasted walnuts
• Chocolate and honey flavored graham crackers and fruit

Directions:

• In a medium bowl, combine the cream cheese and butter.

• Beat at medium speed with an electric mixer until creamy. Add the confectioners' sugar, cocoa, brown sugar, and vanilla.

• Beat until well combined. Add the marshmallows and chocolate morsels. Stir to combine well. Cover and chill for 2 hours.

• Form the mixture into a ball, then roll it in walnuts.

• Arrange the cheese ball on a serving platter and serve with graham crackers and fruit.

Recipe adapted from Paula Deen

Peanut Butter Crunch Brownies

(aka better than crack brownies)

Ingredients:

• 1 batch brownies (boxed mix)

• 1/2 cup salted peanuts 1 cup chopped

• Reese’s peanut butter cups

• 1 1/2 cup milk chocolate chips

• 1 1/2 cup creamy peanut butter

• 1/2 tablespoon butter

• 1 1/2 cups Rice Krispies Cereal

Directions:

• Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
• While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
• Refrigerate for 2 hours before serving.

Recipe adapted from How Sweet It Is

And here’s some more random shots from the night…

 

 

 

What is your favorite chocolate recipe?

Dessert First

FIRST: Could you please head over to this website (http://www.pomwonderful.com/cupcakecontest/) and vote for my Pink Velvet POM Cupcake & I would love if you’d spread the word via your blog, Facebook, etc!

 

I wish I could send you all cupcakes at this point! I so appreciated and enjoyed reading through all of your thoughtful comments and I am equally excited that all of you will be following along! :-) And speaking of cupcakes, here are two new flavor additions to the menu.

Another cupcake to be added to the Candy Bar line…

Reeses Peanut Butter Cupcakes
Chocolicious Peanut Butter Swirl Cake
Topped with 1 Layer of Whipped Chocolate Frosting
& 1 Layer of Whipped Peanut Butter Frosting
Garnished with a Mini Peanut Butter Cup

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And another addition to the Girl Scout Cookie  line…

Samoas Cupcake
Coconut Graham Cracker Bottom below our Chocolicious Cake
Topped with a Whipped Coconut Frosting
Garnished with a drizzle of both Caramel and Chocolate and finished with half a Samoa Cookie

So hopefully today you brought your sweet tooth, because it’s a recap on my cooking class (if you missed recaps of my other classes, see them here and here) that I taught this past Friday called Dessert First. The description in the community catalog stated:

“Dessert first might not always be appropriate, but in this class it's required. Learn to make semi-homemade desserts that look like they've taken hours to prepare.  Cheesecake, trifles, and more.  This class is guaranteed to be sweet!”

I look forward to my classes more and more each month because each time the attendance gets bigger and bigger. I am already starting to plan next fall’s class line-up!

So like the description stated, this class was all about the sweet stuff. I tried my best to pick out recipes that I thought would be new to people and please a variety of taste palates. After all my researching, it was a success—no one had tried the recipes before, and everyone loved them once they did! So take a few minutes and attend my “virtual” Dessert First class!

--Class Intros--

--Giving away prizes; a free 1/2 dozen of my Cupcakes —

--Explaining the first recipe, Peanut Butter Cup Trifle--

--Assembling in progress--

--The finished dessert--

Peanut Butter Cup Trifle

Ingredients:

·         9x13 pan of brownies, cut into 1 inch pieces

·         5.1 oz instant vanilla pudding

·         3 cups milk

·         ½ cup creamy peanut butter

·         2 tsp vanilla

·         8 oz container thawed whipped topping, divided

·         14 peanut butter cups, crumbled (Not the minis)

·         10 mini peanut butter cups to garnish (cut in half)

Directions:

·         Combine pudding and milk. Beat for 2 minutes.

·         Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups whipped topping.

·         In a trifle dish, layer ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat.

·          Top with cool whip and peanut butter cups.

·         Chill until serving.

                                           Serves: 12-15 (Varies)

--Explaining the versatility of  phyllo tarts--

Warm Mini Apple Pies

Ingredients:

·         1 peeled, cored and finely chopped Granny Smith apple

·         1/4 cup finely chopped walnuts

·         2 tablespoons raisins

·         1/4 cup brown sugar

·         3 tablespoons butter

·         1/4 teaspoon cinnamon

·         15 Mini Phyllo Shells (1 box)

·         1/4 cup thawed whipped topping, for garnish

 

Directions:

·         In a medium skillet, sauté apples, walnuts, raisins, brown sugar and butter over low heat until apples are tender, stirring frequently.

·         Remove from heat and stir in cinnamon.

·         Cool slightly and spoon 1 tablespoon of apple mixture into each phyllo Shell. Garnish with whipped topping. Serve immediately.

 

--Prepping the next dessert--

--Cherry Cheesecake Cookie Cups--

Cherry Cheesecake Cookie Cups

Ingredients:

·         1 pkg. (16.5 oz.) Refrigerated Chocolate Chip Cookie Dough

·         2 pkgs. (8 oz. each) cream cheese, room temperature

·         1 can (14 oz.) sweetened condensed milk

·         2 large eggs

·         2 teaspoons vanilla extract

·         1 can (21 oz.) cherry pie filling

Directions:

·         Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

·         Bake for 10 to 12 minutes or until cookie has spread to edge of cup.

·         Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

·         Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

--Saving the best dessert for last!--

--Mini Molten Chocolate Cakes with a scoop of vanilla ice cream--

Mini Molten Chocolate Cake

Ingredients:

·         4 squares BAKER'S Semi-Sweet Chocolate

·         1/2 cup  butter

·         1 cup powdered sugar

·         2 whole  eggs

·         2 egg yolks

·         6 Tbsp.  flour

·         Ice cream for serving, if desired

 

Directions:

·         Heat oven to 425°F.

·         Butter 4 small custard cups; place on baking sheet.

·         Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar.

·          Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.

·         Bake 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. then carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with a scoop of ice cream.

What dessert would you want to try first?