Indonesian Peanut Chicken

Every once in a while Jeff and I grab a cookbook, leaf through it, and choose a couple recipes that we've never done before. Ethnic dishes are particular favorites of ours; we love being able to enjoy flavors from around the world in the comfort (and frugality) of our own home. We also think it's great to be able to introduce various flavor profiles to the kids.

Blah blah, fancy talk, what I really mean is: this week we were bored with the same old meal rut we've been in and wanted to try something less boring. :)

This is a fun recipe, a little sweet, a little spicy, a little exotic. The three-year-old didn't care for it, but the older kids liked it well enough. As for Jeff and I, we found it delicious.

Indonesian Peanut Chicken
(from Betty Crocker)
3- to 3 1/2-pound cut-up broiler-fryer chicken (we used chicken leg quarters)
3/4 tsp. salt
1/2 tsp. pepper
2 tbsp. vegetable oil
1 onion, chopped (1/2 cup)
1/3 cup peanut butter
1/4 cup chili sauce
1/2 tsp. ground cayenne pepper
1 cup water
1/4 cup salted peanuts
1/4 cup chopped red bell pepper

Sprinkle chicken with salt and pepper. Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs.

Drain all but 1 tablespoon drippings from skillet; heat over medium heat. Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted.

Add chicken. Spoon sauce over chicken. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. 

Linking to:
Think Tank Thursday at Joyful Homemaking 
Weekend Wrap-Up at tatertots&jello 

Chocolate Cakies with Creamy Chocolate Frosting

Let's just get this out there right off the bat - these were supposed to be whoopie pies. But as I watched the cakes baking in the oven and saw them spreading out to be about the size of my hand I decided that I wouldn't sandwich them like you would a traditional whoopie pie. I mean, those would have been some seriously huge whoopie pies. Instead, just served individually and topped with frosting, these are like little handheld cakes - Cakies! They're kind of like cupcakes, but easier to eat.

That being said, you could totally use this recipe to make whoopie pies, just scoop the batter out by 2-tbsp scoops instead of 1/4 cup. Then sandwich the frosting between the cakes. Or, you know, just use 1/4 cup and make really big whoopie pies. I won't judge you.

Chocolate Cakies
(from sweet falcon)
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 cup well-shaken buttermilk (or 1 tbsp lemon juice and milk to make 1 cup)
1 tsp vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld mixer, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Creamy Chocolate Frosting
(from Let's Make Whoopie...Pies) 
3/4 cup butter, room temperature
3 oz. unsweetened chocolate, melted and cooled
2 1/2 cups powdered sugar

Beat together butter and chocolate. Add powdered sugar 1/2 cup at a time. Use to frost cakies or to fill whoopie pies.

Linking to:
Project Inspire{d} at Dukes and Duchesses
Think Tank Thursday at Joyful Homemaking
Weekend Wrap-Up at tatertots&jello

Turkey Chili

A while back, Jeff bought three huge turkeys, because they were super cheap. Thank goodness we have a large freezer downstairs! Anyway, several days ago we cooked one of the turkeys, and of course we boiled up the carcass into some fantastic turkey broth. This dish was a great way to use some of the broth and leftover turkey. It also takes advantage of the fact that fresh cilantro is really inexpensive this time of year. This chili has a delicious flavor and, being a bit lighter than traditional chili, is a great meal for a spring evening.

I may or may not have eaten three bowls in one sitting.

Turkey Chili
1 onion, chopped
1 green pepper, chopped
2 tsp minced garlic
1 tbsp oil
3 cups turkey broth
2 cans beans, drained, or equivalent beans cooked from dry (I used black beans and soy beans)
1 can corn, drained
1/4 cup fresh cilantro, chopped
1/2 tsp salt
1 tsp cumin
1 tsp dried oregano
2 tbsp lemon juice
3 cups chopped turkey

Cook onion, green pepper, and garlic in oil until tender. Add remaining ingredients. Bring to a boil, then reduce heat and simmer about 20 minutes.

If you like your chili spicy, you can add some canned chilies, or some hot sauce.

Linked to:
Weekend Wrap-Up Party at tatertots & jello
Think Tank Thursday at Joyful Homemaking

Perfect Chocolate Frosting

This is exactly what the title says - PERFECT CHOCOLATE FROSTING. It is a-freakin'-mazing.

This ain't no grainy buttercream with a bit of cocoa thrown in to make it powdery brown and cocoa-flavored. No, this is frosting of the smoothest, creamiest caliber, with a rich, dark chocolate flavor that simply can't be beat.

It is perfection.

Perfect Chocolate Frosting 
2 1/2 sticks butter or margarine, softened
1 cup powdered sugar
3/4 cup unsweetened cocoa powder
Pinch of salt
3/4 cup light corn syrup
1 tsp. vanilla
8 oz. milk chocolate, melted and cooled

Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Pipe or spread onto cake, cupcakes, cookies, or straight into your mouth.

Linking to Tatertots and Jello Weekend Wrap-Up Party

Chicken Cordon Bleu Braid

I love Chicken Cordon Bleu. Absolutely love it. I do not, however, love pounding and rolling chicken. It's messy and not very fun. So a few weeks ago I tried this shortcut Chicken Cordon Bleu, which involves slicing the breast in half lengthwise instead of pounding it, and layering the ingredients instead of rolling them in the chicken. It turned out great!

Here is another fun variation on this classic dish. All the components of Chicken Cordon Bleu are wrapped up in bread dough and baked into an easy and delicious loaf.

Chicken Cordon Bleu Braid
2 chicken breasts, sliced or cubed
1-2 tsp. minced garlic
Deli ham
Swiss cheese, thinly sliced
1 can cream of chicken soup
1 tbsp. dijon mustard
1 tbsp. lemon juice
1 1/2 tsp. worcestershire sauce
1/2 cup parmesan
1 loaf bread dough

Preheat oven to 375. Saute chicken with garlic, salt and pepper to taste. Set aside.

Combine cream soup, mustard, lemon juice, worcestershire sauce, and parmesan. Set aside.

Roll out bread dough into large rectangle. Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.

Spread soup mixture down the center strip (use a lot or a little, depending on how saucy you want your loaf. You might not use all the sauce). Top with the chicken, ham, and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Bake at 375 for about 30 minutes. Let cool a bit, then slice and enjoy!

Linked to Tatertots and Jello Weekend Wrap-Up Party

Divinity

Wow, I'm actually posting a recipe! I haven't really done anything on this blog in almost a year. Crazy.

Anywhooooo.......

Jeff made this delicious divinity this afternoon. Divinity is a light, fluffy candy that is like the love child of clouds and marshmallows. It's soft and airy, with a little bit of chewy, and a touch of crunch from pecans. Very yummy, I'm so glad that Jeff decided to make it.

Divinity
2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 large egg whites
1 tsp. vanilla
1 to 2 drops food color, if desired
2/3 cup coarsely chopped pecans

Cook sugar, corn syrup, and water (use 1 tbsp less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook without stirring to 260 degrees on candy thermometer, until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable.

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently transfer egg whites to large bowl. Continue beating constantly on medium speed while pouring hot syrup in a thin stream into egg whites. Add vanilla and food color. Beat until mixture holds its shape and becomes slightly dull, scraping bowl occasionally. Stir in nuts.

Quickly drop heaping teaspoonfuls of mixture from buttered spoon onto waxed paper. Let stand uncovered at room temperature at least 4 hours, but no longer than 12 hours until candies feel firm and are dry to the touch. Store in airtight container.

Cookies n Cream No-Bake Cheesecake

Right about this time, Oreo is celebrating its 100th birthday. So I went and bought a couple packages of delicious chocolate sandwich cookies with the intention of making a yummy dessert to celebrate. This is what Jeff and I came up with - a light and creamy cheesecake filling with chunks of Oreos, surrounded by a crisp cookie crumb crust. Yummers!

Cookies n Cream No-Bake Cheesecake
40 Oreo cookies
1/4 cup butter or margarine, melted
1 8-oz package cream cheese, softened
1 8-oz carton whipped topping
1/3 cup sugar
1 tsp. vanilla

For crust, place 25 cookies in food processor, crush into fine crumbs. Mix well with melted butter. Press into 9-inch pie plate. Set aside in refrigerator while you make the filling.

For filling, cream together the cream cheese, whipped topping, sugar, and vanilla with electric mixer. Coarsely chop remaining cookies and fold in gently. Spread mixture into crust.

Chill in refrigerator for a couple of hours or until set.