Chipotle-Stuffed Chicken

I’ve mentioned several times before that chipotles in adobo are one of my favorite things, flavor-wise, and here they meld wonderfully with cream cheese, which mellows the spiciness, and bacon, which is just…good. I made this twice and learned things I’d recommend both times, so the pictures may not always line up perfectly, but you’re getting the steps to make the very most delicious chicken!

Ingredients:

  • 1 can chipotles in adobo
  • 1 8 ounce package cream cheese, room temperature
  • 4 chicken breasts
  • 12 pieces bacon

Fish 1-2 chipotles out of the can of adobo. If you want mild heat, scrape as many of the seeds out of it as possible, if you want hotter leave them in. Finely mince the chipotles, then stir the minced pepper and 2 tablespoons of the adobo sauce into the room temperature cream cheese until well mixed.

Next, pound the chicken breasts flat. Either put them in a large ziplock or wrap in saran wrap and hit with a meat tenderizer(/can of beans/anything else solid you can hit with) until the chicken has been thinned to under 1/2″ thick. The second time I made this the pieces of chicken were so unreasonably large that I wasn’t able to get the chicken thin enough, which made it a nightmare to roll, so oversized chicken isn’t a plus in this case.

Lay out 3 slices of bacon, then place one of the flattened pieces of chicken on the bacon, laying the chicken and bacon both lengthwise in the same direction.

Spread 1/4 of the cream cheese mixture on the chicken.

Roll up the meats, starting and ending with the loose bacon. Tie the roll shut with 2-3 pieces of kitchen twine, then repeat with the remaining bacon and chicken.

Absurd giant chickens!

Heat a large pan to medium-high on the stove. Cook the chicken for 6-7 minutes per side, (meaning 4 sides, not just 2, to get this cooked through,) until the bacon is crispy and the chicken is cooked through. You could theoretically bake these, but I think the bacon’s crispier on the stove.

Once cooked, remove from the heat and brush the remaining adobo sauce from the can over the crispy bacon.

My serving suggestion is to pair with cornbread and something green!

Chipotle-Stuffed Chicken

  • 1 can chipotles in adobo
  • 1 8 ounce package cream cheese, room temperature
  • 4 chicken breasts
  • 12 pieces bacon

Fish 1-2 chipotles out of the can of adobo. Finely mince the chipotles, then stir the minced pepper and 2 tablespoons of the adobo sauce into the room temperature cream cheese until well mixed.

Next, pound the chicken breasts flat. Either place chicken in a large ziplock or wrap in saran wrap and hit with a meat tenderizer(/can of beans/anything else solid you can hit with) until the chicken has been thinned to under 1/2″ thick.

Lay out 3 slices of bacon, then place one of the flattened pieces of chicken on the bacon, laying the chicken and bacon both lengthwise in the same direction. Spread 1/4 of the cream cheese mixture on the chicken, then roll up, starting and ending with the loose bacon. Tie the roll shut with 2-3 pieces of kitchen twine, then repeat with the remaining bacon and chicken.

Heat a large pan to medium-high on the stove. Cook the chicken for 6-7 minutes per side, until the bacon is crispy and the chicken is cooked through. Once cooked, remove from the heat and brush the remaining adobo sauce from the can over the crispy bacon.

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Caramel Icebox Pie

If you check out the ingredient list for this pie, you’d probably think it’s going to be really tasty. Well, congrats, you’re basically a future-teller, this thing is great, and you can find out yourself for real quite easily! Although it’s simple, this one does require a long chill time, so be sure you start it early enough.

Ingredients:

Crust:

  • 2 cups crushed chocolate wafer cookies
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Filling:

  • 1 8 ounce package cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 10 ounces salted caramel sauce
  • 1 1/2 cups heavy cream

To make the crust, first preheat the oven to 350 degrees. Combine the crushed cookies, sugar, and butter in a medium bowl, stirring until well mixed.

Pour the cookie mixture into a pie dish and press evenly into the bottom and up the sides. Bake 10 minutes, then set aside to cool.

Once the crust has cooled, combine the cream cheese, powdered sugar, vanilla, and salt in a large bowl, and beat until well combined.

Add in the caramel sauce and beat again.

In a separate large bowl, beat the heavy cream until soft peaks form.

Gently fold the whipped cream into the caramel mixture by hand.

Gently pour the filling into the pie crust, then refrigerate at least 8 hours before serving.

Consider serving with chocolate sprinkles, more caramel sauce, and/or whipped cream.

Different lighting = different color.

Caramel Icebox Pie

From Bake or Break.

Crust:

  • 2 cups crushed chocolate wafer cookies
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Filling:

  • 1 8 ounce package cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 10 ounces salted caramel sauce
  • 1 1/2 cups heavy cream

To make the crust, first preheat the oven to 350 degrees. Combine the crushed cookies, sugar, and butter in a medium bowl, stirring until well mixed. Pour the cookie mixture into a pie dish and press evenly into the bottom and up the sides. Bake 10 minutes, then set aside to cool.

Once the crust has cooled, combine the cream cheese, powdered sugar, vanilla, and salt in a large bowl. Beat until well combined, then add in the caramel sauce and beat again. In a separate large bowl, beat the heavy cream until soft peaks form, then gently fold the whipped cream into the caramel mixture by hand. Gently pour the filling into the pie crust, then refrigerate at least 8 hours before serving. Serve with any of chocolate sprinkles, more caramel sauce, and/or whipped cream.

 

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Root Beer Fudge Cake

This cake combines two good flavors, without being super strongly either, for a nice blend. The frosting is quite sweet, but the cake isn’t, for another good balance. What makes it sort of magical is adding vanilla ice cream. When eaten with ice cream, the root beer flavor comes out much more strongly and it it tastes just like a root beer float!

Ingredients:

Cake:

  • 2 cups root beer (do not use diet root beer)
  • 1 cup dark unsweetened cocoa powder
  • 8 tablespoons unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs

Frosting:

  • 2 ounces dark chocolate, melted and cooled slightly
  • 1 stick unsalted butter, softened
  • 1 teaspoon salt
  • 1/4 cup root beer
  • 2/3 cup dark unsweetened cocoa powder
  • 2 1/2 cups powdered sugar

 

  • vanilla ice cream, for serving

Preheat the oven to 325 degrees. Grease a bundt pan well and set aside. (We had an angel food cake pan, close enough in this case.)

Combine the root beer, cocoa powder, and butter in a medium saucepan. Heat over medium heat, stirring occasionally, until the butter is completely melted.

Add the sugars and whisk until dissolved.

Remove from heat and set aside to cool slightly.

In a large bowl, whisk together the flour, baking soda, and salt, then set aside. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled root beer mixture until well mixed.

Gently combine the root beer mixture and the flour mixture, stirring until just combined.

Ok more a square than your normal bowl, but work with what you’ve got!

Pour the batter into the prepared bundt and bake 35-45 minutes, rotating the pan halfway through, until it passes the toothpick test.

Cool in the pan, then turn out onto a wire rack or platter.

To make the frosting, combine all the ingredients in a food processor, pulsing in short bursts until the frosting is shiny and smooth. If you don’t have a food processor, this isn’t a time you can substitute in a blender, just use a mixer and beat until smooth.

One way or another, make it happen!

Spread the frosting in a thick layer over the cake, and let set before briefly before serving.

Serve with vanilla ice cream, and store leftovers well wrapped at room temperature.

Root Beer Fudge Cake

Marginally adapted from Brown Eyed Baker.

Cake:

  • 2 cups root beer (do not use diet root beer)
  • 1 cup dark unsweetened cocoa powder
  • 8 tablespoons unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs

Frosting:

  • 2 ounces dark chocolate, melted and cooled slightly
  • 1 stick unsalted butter, softened
  • 1 teaspoon salt
  • 1/4 cup root beer
  • 2/3 cup dark unsweetened cocoa powder
  • 2 1/2 cups powdered sugar

 

  • vanilla ice cream, for serving

Preheat the oven to 325 degrees. Grease a bundt pan well and set aside.

Combine the root beer, cocoa powder, and butter in a medium saucepan. Heat over medium heat, stirring occasionally, until the butter is completely melted, then add the sugars and whisk until dissolved. Remove from heat and set aside to cool slightly.

In a large bowl, whisk together the flour, baking soda, and salt, then set aside. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled root beer mixture until well mixed. Gently combine the root beer mixture and the flour mixture, stirring until just combined, then pour into the prepared bundt. Bake 35-45 minutes, rotating the pan halfway through, until it passes the toothpick test. Cool in the pan, then turn out onto a wire rack or platter.

To make the frosting, combine all the ingredients in a food processor, pulsing in short bursts until the frosting is shiny and smooth. If you don’t have a food processor, this isn’t a time you can substitute in a blender, just use a mixer and beat until smooth. Spread the frosting in a thick layer over the cake, and let set before briefly before serving. Serve with vanilla ice cream, and store leftovers well wrapped at room temperature.

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Orange and Olive Oil Chocolate Chip Cookies

These cookies have a light taste of orange, and the olive oil highlights the bit of salt, making for a lovely combination!

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup extra-virgin olive oil
  • 8 tablespoons unsalted butter, melted
  • 1 teaspoon orange zest
  • 3/4 cup dark brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 9 ounces chocolate chips

Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside. In a small bowl, combine the flour, baking soda, and salt, whisk together, and set aside.

In a large bowl, combine the olive oil, melted butter, orange zest, and sugar, stirring until well combined.

Stir in eggs and vanilla extract.

Stir in the flour mixture until just combined.

Stir in the chocolate chips, then scoop the dough by heaping tablespoons onto the lined sheets, spacing widely.

Bake for 10 minutes, rotating pans halfway through.

Let cookies cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

Orange and Olive Oil Chocolate Chip Cookies

Lightly adapted from Fitness Magazine.

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup extra-virgin olive oil
  • 8 tablespoons unsalted butter, melted
  • 1 teaspoon orange zest
  • 3/4 cup dark brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 9 ounces chocolate chips

Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside. In a small bowl, combine the flour, baking soda, and salt, whisk together, and set aside.

In a large bowl, combine the olive oil, melted butter, orange zest, and sugar, stirring until well combined. Stir in eggs and vanilla extract, then stir in the flour mixture until just combined. Stir in the chocolate chips.

Scoop the dough by heaping tablespoons onto the lined sheets, spacing widely. Bake for 10 minutes, rotating pans halfway through. Let cookies cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

 

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Margherita Empanadas

I’m a big fan of empanadas, and these were a new flavor of empanada for me! For the crust I’ve used a pie dough made of the remains of the Artisanal Gluten-Free Cooking flour blend from last week, but you can easily just use your favorite other, gluten-having pie dough, or store-bought dough.

Ingredients:

Crust:

  • 2 1/4 cups gluten-free flour blend
  • 1 teaspoon salt
  • 8 tablespoons salted butter, cold
  • 1 egg
  • 1/3 cup cold water
  • 2 teaspoons apple cider vinegar

Filling:

  • 1 cup diced tomatoes (fresh or no-salt-added canned)
  • 1/2 cup shredded mozzarella cheese
  • 8-10 fresh basil leaves, chopped
  • 1 clove garlic, minced

To Finish:

  • 1 egg
  • 2 tablespoons water

To prepare the dough, combine the flour blend and salt in a large bowl. Cut in the butter using a pastry blender or your hands until it resembles fine crumbs.

Make a well in the center. Combine the egg, water, and apple cider vinegar in a cup/small bowl.

Pour the liquids into the well in the dry mixture. Mix together until the dough holds together.

Divide the resulting dough into 2 even pieces, wrap in saran wrap, and refrigerate at least 30 minutes.

When the dough is ready, preheat your oven to 350 degrees. Combine the tomatoes, cheese, basil, and garlic in a bowl and set aside.

Roll out one of the pieces of dough to about 1/8″ between 2 sheets of plastic wrap or wax paper. Flip a 6″ diameter bowl and use it as a giant cookie cutter, cutting out 4 rounds from the piece of dough, then doing the same with the second piece of dough. (I actually only got 7 total, guess I didn’t roll thin enough!)

Place 3 tablespoons of filling on one side of a dough round, leaving some clear space on the edge to seal. It turns out you probably want even more empty space than shown here, as folding up the edges takes room.

Ideally yours will have wider clear space around the filling, and a bit less filling. Learning experience!

Wet that clear edge, then fold the other half of dough over the filling, creating a half-moon.

Press together to seal, then fold over the edges, a bit at a time, starting from one edge – the repulgue technique. (I’m glad I looked it up, it isn’t quite what I was picturing!) Place the sealed empanadas on an ungreased sheet. Repeat with the remaining dough circles and filling.

Do watch the linked video for how to make better-than-that looking edges!

Make an egg wash by whisking together the egg and water, and brush the top of each empanada with the wash.

Bake 10-15 minutes until crispy.

This (and many) gluten-free dough doesn’t brown much at all, so all your browning will come from the egg wash, so if yours was maybe heavy on the water, don’t wait until the end of time for it to brown!

Margherita Empanadas

From Artisanal Gluten-Free Cooking.

Crust:

  • 2 1/4 cups gluten-free flour blend
  • 1 teaspoon salt
  • 8 tablespoons salted butter, cold
  • 1 egg
  • 1/3 cup cold water
  • 2 teaspoons apple cider vinegar

Filling:

  • 1 cup diced tomatoes (fresh or no-salt-added canned)
  • 1/2 cup shredded mozzarella cheese
  • 8-10 fresh basil leaves, chopped
  • 1 clove garlic, minced

To Finish:

  • 1 egg
  • 2 tablespoons water

To prepare the dough, combine the flour blend and salt in a large bowl. Cut in the butter using a pastry blender or your hands until it resembles fine crumbs. Make a well in the center. Combine the egg, water, and apple cider vinegar, then pour them into the well. Mix together until the dough holds together. Divide the resulting dough into 2 even pieces, wrap in saran wrap, and refrigerate at least 30 minutes.

When the dough is ready, preheat your oven to 350 degrees. Combine the tomatoes, cheese, basil, and garlic in a bowl and set aside.

Roll out one of the pieces of dough to about 1/8″ between 2 sheets of plastic wrap or wax paper. Flip a 6″ diameter bowl and use it as a giant cookie cutter, cutting out 4 rounds from the piece of dough, then doing the same with the second piece of dough.

Place 3 tablespoons of filling on one side of a dough round, leaving a wide clear space on the edge to seal. Wet that clear edge, then fold the other half of dough over the filling, creating a half-moon. Press together to seal, then fold over the edges, a bit at a time, starting from one edge. Place the sealed empanadas on an ungreased sheet. Repeat with the remaining dough circles and filling.

Make an egg wash by whisking together the egg and water, and brush the top of each empanada with the wash. Bake 10-15 minutes, until golden-brown or until the crust is crisp.

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Gluten-Free Brownies

Tasty brownies that go well with ice cream, especially banana ice cream! They’re quite chocolate-y, sturdy without being a weird gf-y texture, and benefit from the cup of caramel chips I threw in!

These brownies use a small amount of the flour blend from Artisanal Gluten-Free Cooking – next week I’ll have another recipe that uses up the rest of the flour blend you’ll mix up for this week’s! Or, y’know, it’s a good book, grab it and find some other uses for the flour blend?

Ingredients:

Flour Blend:

  • 1 1/4 cups brown rice flour
  • 3/4 cup sorghum flour
  • 2/3 cup cornstarch
  • 1/4 cup potato starch
  • 1 tablespoon + 1 teaspoon potato flour
  • 1 teaspoon xanthan gum

Brownies:

  • 9 tablespoons salted butter
  • 1 ounce unsweetened chocolate
  • 3 tablespoons cocoa powder
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup flour blend
  • 1 cup caramel chips (optional)
  • ice cream, for serving (optional)

To prepare the flour blend, stir together all the ingredients, and store extra in an airtight container in the fridge for up to several months.

To make the brownies, first preheat oven to 350 degrees. Grease an 8″ square pan.

Combine the butter, chocolate, and cocoa in a large saucepan over low heat. Cook, stirring occasionally, until completely melted and smooth.

Remove from the heat and stir in the eggs, sugars, and vanilla, stirring again until smooth.

Stir in the flour mix until just combined, then add the caramel chips and again stir until combined.

Gently transfer the batter to the prepared pan.

Bake 30 minutes, until cooked through but still moist.

Cool in the pan, then cut and serve. (With ice cream??)

Gluten-Free Brownies

Slightly adapted from Artisanal Gluten-Free Cooking.

Flour Blend:

  • 1 1/4 cups brown rice flour
  • 3/4 cup sorghum flour
  • 2/3 cup cornstarch
  • 1/4 cup potato starch
  • 1 tablespoon + 1 teaspoon potato flour
  • 1 teaspoon xanthan gum

Brownies:

  • 9 tablespoons salted butter
  • 1 ounce unsweetened chocolate
  • 3 tablespoons cocoa powder
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup flour blend
  • 1 cup caramel chips (optional)
  • ice cream, for serving (optional)

To prepare the flour blend, stir together all the ingredients, and store extra in an airtight container in the fridge for up to several months.

To make the brownies, first preheat oven to 350 degrees. Grease an 8″ square pan.

Combine the butter, chocolate, and cocoa in a large saucepan over low heat. Cook, stirring occasionally, until completely melted and smooth. Remove from the heat and stir in the eggs, sugars, and vanilla, stirring again until smooth. Stir in the flour mix until just combined, then add the caramel chips and again stir until combined.

Gently transfer the batter to the prepared pan, and bake 30 minutes, until cooked through but still moist. Cool in the pan, then cut and serve.

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Creamy Cinnamon Chip Cheesecake

The apple bundt I made recently was originally something I made intending to use up some cinnamon chips, but I completely forgot to add them, which was for the best, as they would have been overkill in an already great cake, and it meant I still had the chips to make this cheesecake. Straight from the manufacturer’s website is this extremely creamy lovely cheesecake. It’s not SUPER strongly cinnamon, but enough to be nice!

Ingredients:

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted

Filling:

  • 2 8 ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 24 ounces sour cream
  • 3 large eggs
  • 1 1/3 cups cinnamon chips

Topping:

  • 1/3 cup cinnamon chips
  • 1 teaspoon shortening

*I used gluten free graham crackers, which are a bit denser, and I think possibly if you used regular grahams your crust would go up the sides of the pan at all, but with mine they did not.

*1 10 ounce bag of cinnamon chips will give you the 1 2/3 cups you need total.

To make the crust, preheat oven to 325 degrees. Combine the graham cracker crumbs, sugar, and butter in a medium bowl and stir until evenly mixed.

Press evenly into the bottom of a 9″ springform, and up the sides if you have enough crumbs.

Bake 8 minutes then remove from the oven. Increase oven temperature to 350.

While the crust bakes, combine the cream cheese, sugar, and vanilla in a large bowl and beat on medium until smooth.

Add the sour cream and beat on low until mixed.

Add the eggs and beat again on low until just mixed.

Pour half of the filling evenly into the crust, then sprinkle the 1 1/3 cups of cinnamon chips over the filling.

Top gently with the remaining filling. Place springform on a baking sheet or wrap the base in foil.

Bake 1 hour, or until center is almost set – I gave mine a bit of extra time based on how mobile it still seemed when I jiggled it at 1 hour. Remove from the oven and place on a wire rack.

It does grow!

Cool 10 minutes, then run a knife around the inside of the pan. Cool an additional half hour, then remove the sides of the pan. Cool another full hour.

When the cake has cooled the full hour, combine the remaining cinnamon chips and the shortening in a small bowl and microwave in short bursts until the chips can be stirred smooth – they don’t actually have to feel hot to melt, but did require longer than the 30 seconds at 50% power that Hershey’s recommended. Drizzle the melted topping over the cheesecake, then cover and refrigerate at least 4 hours before slicing and serving.

Creamy Cinnamon Chip Cheesecake

From Hershey’s.

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted

Filling:

  • 2 8 ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 24 ounces sour cream
  • 3 large eggs
  • 1 1/3 cups cinnamon chips

Topping:

  • 1/3 cup cinnamon chips
  • 1 teaspoon shortening

To make the crust, preheat oven to 325 degrees. Combine the graham cracker crumbs, sugar, and butter in a medium bowl and stir until evenly mixed. Press evenly into the bottom of a 9″ springform, and up the sides if you have enough crumbs. Bake 8 minutes then remove from the oven. Increase oven temperature to 350.

While the crust bakes, combine the cream cheese, sugar, and vanilla in a large bowl and beat on medium until smooth. Add the sour cream and beat on low until mixed. Add the eggs and beat again on low until just mixed.

Pour half of the filling evenly into the crust. Sprinkle the 1 1/3 cups of cinnamon chips over the filling, then top gently with the remaining filling. Place springform on a baking sheet or wrap the base in foil.

Bake 1 hour, or until center is almost set. Remove from the oven and place on a wire rack. Cool 10 minutes, then run a knife around the inside of the pan. Cool an additional half hour, then remove the sides of the pan. Cool another full hour.

When the cake has cooled the full hour, combine the remaining cinnamon chips and the shortening in a small bowl and microwave in short bursts until the chips can be stirred smooth. Drizzle the melted topping over the cheesecake, then cover and refrigerate at least 4 hours before slicing and serving.

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