Swirled Cream Cheese Brownies

Brownies can be made so many different ways. Sure, a standard chocolate brownie can satisfy my sweet tooth, but after a while- they get old and boring. This brownie recipe with its addition of  cream cheese swirled throughout the chocolate layer sounded fun and tempting. Can you you really go wrong with the addition of cream cheese? I don't think so. And, to top off this recipe with something extra special, I served it with  a Chocolate Kahlua sauce and Fresh Raspberry sauce (see below the brownie recipe for more details.) 

Brownie Base

2/3 c. all purpose flour 

1/2 tsp. baking powder 

1/4 tsp. salt 

4 oz. bittersweet chocolate, chopped 

2 oz. unsweetened chocolate, chopped 

8 tbs. unsalted butter 

1 c. sugar 

2 tsp. pure vanilla extract 

3 large eggs 

Cream Cheese Filling 

8oz. cream cheese, softened 

1/4 c. white sugar 

1/2 tsp. pure vanilla extract 

1 egg yolk 

• Preheat oven to 325 and grease a square 8x8 pan with non stick cooking spray. 
• For the brownie base, in a small bowl, whisk together flour with powder and salt; set aside. 
• In a double boiler or a small pot, combine chopped chocolates with butter over low heat and whisk occasionally to melt. (Watch chocolate carefully as it burns easily if left too long or over too high of heat.) 
• Remove pan from heat and pour mixture into large mixing bowl. 
• Add sugar and and vanilla to mixing bowl and mix to combine. Cool slightly. 
• Once cooled, add eggs one at a time and mix to combine. 
• Add dry ingredients and mix again to incorporate. 
• For the cream cheese filling, in a small bowl, whisk softened cream cheese with sugar, vanilla and egg yolk until blended. 
• Pour half of brownie mixture into the greased pan in an even layer. 
• Next, use half of cream cheese filling and drop a few spoonfuls of cream cheese spaced apart over brownie base. 
• Pour remaining brownie mixture over cream cheese dollops and repeat with cream cheese filling as before. 
• Using a table knife, beginning at one edge of the pan, dip knife into brownie mixture and slowly swirl batter to create a marble effect (don't go overboard.) 
• Bake until brownie edges are puffed and center has only a few fudgy crumbles when pierced with a tooth pick (about 50-60 minutes.) 
• Cool brownies prior to serving. If desired, serve with Fresh Raspberry Sauce and/or Chocolate Kahlua Sauce. 

Brownie recipe adapted from "Cook's Illustrated Spring Entertaining" magazine, 2010 edition.

Fresh Raspberry Sauce: 

1 c. fresh or frozen raspberries 

1/4 c. white sugar 
1/4 c. water 

1 c. seedless raspberry jam 

1 tbs. Grand Marnier or Triple Sec liqueur 

• In a small saucepan, combine raspberries with sugar and water. Bring to a boil. 
• Reduce heat and simmer 5 minutes. 
• Pour mixture into a blender or food processor and pulse with jam and liqueuer until smooth and combined. 
• Cool and serve as a dessert sauce. 

Chocolate Kahlua Sauce: 

1/2 c. heavy cream or half and half 

1/2 tbs. unsalted butter 

1/4 lb. bittersweet or semi sweet chocolate, chopped 

2 tbs. Kahlua or other Coffee Liqueur 

• In a double boiler or small saucepan over low heat, heat butter with chocolate. Whisk until melted.
• Add cream and liqueur and whisk until smooth. 
• Remove from heat and cool prior to serving. 

Bitchen' Balsamic Chicken

We are officially in the spring season as of Saturday.....and we got a couple inches of snow here in the Chicago land area.  I'd like to be optimistic that spring really is on the way so I decided to make a dish that reminds me fondly of warm weather and the smell of summer- marinated chicken. When I hear those words, I can almost smell charcoal grills in the air. You can whip this up quickly after work and rest the chicken for half an hour and it will still taste like you spent all day marinating it. 

1 package boneless, skinless chicken breasts 

Salt/fresh ground black pepper 

Favorite dried herbs 

Marinade:

1/3 c. balsamic vinegar 

2 tbs. extra virgin olive oil 

1 tsp. coarse salt 

1 tsp. fresh ground black pepper 

1 clove garlic, peeled

Crumbled goat or feta cheese 

• Pierce chicken breast on both sides with a fork. Season each side with salt, pepper and desired seasoning (ex: Italian seasoning, herbes de provence, etc.) 
• Once seasoned, place in a shallow baking dish. 
• In a mini food processor or blender, combine all marinade ingredients to taste. 
• Pour marinade over chicken and refrigerate at least 30 minutes until ready to grill. 
• Preheat grill and oil grates. 
• Place chicken breasts and grill until no longer pink. While grilling, if you have remaining marinade, continue to baste during cooking time. 
• Remove chicken from grill and top with crumbled cheese if desired. 
• As a further suggestion, serve over salad, rice or couscous.

Zucchini with Tomatoes and Basil

If I had to choose a favorite cooking magazine, "Cook's Illustrated" would probably be the first on the list. For those of you that aren't familiar, this magazine loves to try out food and kitchen products and find "ultimate" recipes and the best ways to create that recipe. Next to each recipe, they provide an article of how they tried several different ways to accomplish the flavor and end product. Some of it is scientific, some of it is shortcuts, some of it is just common sense. This particular recipe for Zucchini (adapted from their "Spring Entertaining" 2010 edition) wanted to find the best way to saute it on the stove without creating a soggy, bland product. I felt this was a real winner. This is so flavorful, it would taste great mixed with cooked pasta, couscous, etc. 

4-5 large zucchini, shredded 

1 1/2 tsp. salt 

2 tsp. extra virgin olive oil 

3 plum tomatoes, diced 

1 clove garlic, pressed 

1 tsp. balsamic vinegar 

2 tsp. extra virgin olive oil 

1/4 tsp. salt 

2 tbs. fresh basil leaves, chopped 

1/4 c. fresh grated Parmesan cheese (for sprinkling)

• In a food processor with a shredder attachment or simply using a cheese grater, shred zucchini; you should end up with about 10 c. of shredded zucchini. 
• Toss zucchini with 1 1/2 tsp. salt and place in a colder set over a medium bowl. 
• Allow to drain 5-10 minutes. 
• Meanwhile, tn a small bowl, combine chopped tomatoes with garlic, vinegar, oil, salt and basil. Stir to combine and set aside. 
• Once drained, wrap zucchini in a towel or cheesecloth and wring out excess moisture. 
• Heat 2 tsp. olive oil in a large skillet over medium high heat until hot. 
• Add zucchini to skillet and spread evenly in pan with tongs. 
• Cook without stirring for 3-4 minutes or until bottom layer begins to brown; then stir.
•  After stirring,  cook another 3-4 minutes without stirring to brown another bottom layer. Remove from heat. 
• Add tomato mixture and stir to combine. 
• Sprinkle with parmesan cheese prior to serving. 

Penne alla Vodka

When my husband Karl and I were dating, we were big into the HBO t.v. series "The Sopranos." We began to turn our date nights into dinner dates with our college friends which involved making a dish from "The Sopranos Family Cookbook" and watching an episode from the show. As a result of these dinner nights, this recipe for "Penne alla Vodka" (with some variations from the original) became a household favorite. 

Sauce: 

2 tbs. unsalted butter

2 large garlic cloves, peeled and finely chopped 

1/2 a small yellow onion, finely chopped 

4 oz. Pancetta, finely chopped 

1, 28oz. can good quality whole peeled tomatoes,

1, 14oz. can petite diced tomatoes 

1/2 c. half and half or heavy cream 

1/4 c. vodka 

1/2 tsp. crushed red pepper flakes 

Salt and Fresh ground black pepper to taste 

1, 16oz. box Penne pasta 

1/2 c. fresh grated Parmesan cheese 

Optional: 
Grilled Chicken Strips or Grilled, Sliced Italian Sausage

• In a large skillet, heat butter over medium high heat to melt. 
• Once hot, add onion and pancetta; saute until onion is softened and pancetta is crisp (about 5 minutes.) 
• Meanwhile, in a food processor or blender, pulse whole tomatoes to chop. 
• Add garlic and cook until fragrant (1 minute.) Reduce heat to low. 
• Add chopped tomatoes along with can of diced tomatoes to skillet (do not drain diced tomatoes.) Stir to combine. 
• Add crushed red pepper flakes and stir to combine. Simmer 5 minutes. 
• Add half and half to skillet and stir to combine. Cook 5 minutes. 
• Add vodka and stir to combine. Cook 5 minutes. 
• Season to taste with salt and pepper. Reduce heat to low. 
• Cook pasta according package directions in a large pot of salted water until al dente. Reserve a 1/4-1/2 c.  of pasta water if sauce appears thick.
• Drain pasta and if necessary, add reserved pasta water to sauce. 
• Stir to combine. 
• Toss pasta with vodka sauce and 1/2 c. parmesan cheese. Serve hot. 
• If desired, add grilled chicken or grilled Italian Sausage slices to pasta. 

Mexican Rice

Whenever I go out for Mexican, one of my favorite parts besides the margaritas is the rice. So, when I decide to make Mexican at home for dinner, I want to make something authentic and just as delicious as a restaurant. This recipe is so refreshing and flavorful, it's hard to resist. I enjoy it so much, I like to eat it as a meal by itself. Or, if you want to have a taco night, use the mexican rice as a substitute for your tortilla or nachos. (Use a mini food processor to finely chop garlic, onion and jalapenos.) 

2 medium, ripe tomatoes (about 12 oz.) 

1 medium white or yellow onion, peeled and quartered 

3 jalapeno peppers,minced* (see note below for instructions)

2 c. long grain white rice 

1/3 c. canola or vegetable oil 

4 garlic cloves, minced 

2 c. low sodium chicken broth 

1 tbs. tomato paste 

1 1/2 tsp. salt 

1/2 c. fresh cilantro, chopped 

2 limes, (1 juiced, 1 cut into wedges for serving)

•  Preheat oven to 350 degrees. 
• Process tomatoes and onions in a food processor until smooth and thoroughly pureed. 
• Transfer mixture to a liquid measuring cup (you should have approx. 2 c.) 
• Mince jalapeno peppers- 2 of the 3 peppers should have ribs and seeds removed and discarded, one of the peppers ribs and seeds should be reserved. 
• Place rice in a fine mesh strainer and rinse rice under cold water until water runs clear. Shake rice vigorously to remove excess water. 
• Meanwhile, heat oil in an oven safe, large skillet or dutch oven over medium high heat. 
• Once oil is hot, add rice and fry stirring frequently until rice is golden and translucent (6-8 minutes.) 
• Reduce heat to medium and add garlic and minced jalapenos. Cook, stirring frequently until fragrant (1-2 minutes.) 
• Stir in pureed tomatoes, chicken broth, tomato paste and salt. 
• Increase heat to medium high and bring to a boil. Remove from heat. 
• Cover pan and transfer to oven. 
• Bake 15 minutes and stir well. Return cover and continue to bake another 15-20 minutes or until liquid is absorbed and rice is tender. 
• Remove from oven and toss with fresh, chopped cilantro, lime juice and lime wedges. 
• Serve hot. 

( Adapted from "Cook's Illustrated- Fall Entertaining" 2009 edition.)

Refried Beans

When my brother and sister-in-law had their new baby, my husband Karl and I decided to bring them dinner. When we were debating what to make them for dinner, we remembered that one of their favorite types of food is Mexican. Though I knew I could easily tackle making Tacos and Mexican rice, I decided to challenge myself and take a crack at making homemade refried beans. Now, I'm not a big fan of beans myself so I was getting myself into some unfamiliar territory. Fortunately, this recipe was such a hit,  you'd never know I was  nervous about it. (Use a mini-food processor to mince the peppers, onion and garlic.) 

3 c. canned pinto beans, drained and rinsed (about 3 cans)

3/4 c. low sodium chicken broth 

1/2 tsp. salt 

3 slices bacon

1 small yellow onion, finely chopped

1 jalapeno pepper, minced (seeds and ribs removed)

1/2 tsp. ground cumin 

2 garlic cloves, minced 

2 tbs. fresh chopped cilantro 

1/2  lime, juiced 

• In a food processor or blender, puree 2 c. beans, broth and salt together until smooth. 
• Add remaining 1 c. beans and pulse until mixture is slightly chunky. Set aside. 
• Cook bacon slices in a large skillet over medium heat until browned and crisp and fat is rendered ( 5 minutes or so. ) 
• Transfer bacon to a paper towel lined plate but leave fat in skillet. 
• Allow bacon to cool slightly, then crumble. Set aside for later. 
• Add onion, jalapeno and cumin to skillet and increase heat to medium high. 
• Cook until onion is softened (about 5 minutes.) 
• Stir in garlic and cook until fragrant (about 1 minute.) 
• Add pureed beans to skillet and reduce heat to medium. Stir to combine. 
• Cook beans until mixture becomes thick and creamy and flavors are melded. 
• Remove skillet from heat and add cilantro, crumbled bacon and lime juice. 
• Stir to combine. Season with salt to taste if desired. Serve hot. 

(Adapted from "Cook's Illustrated-Fall Entertaining," 2009 edition.)

Beef Tacos

Tacos are a simple, quick  meal that can be made any day of the week. But, let's face it, buying a package of ground meat and adding a taco seasoning packet to it, though easy, is not at all authentic or that tasty. Typically, taco seasoning's are loaded with salt, MSG and tons of dehydrated or powdered spices. Sorry, but I want the real flavors of onion and garlic in my tacos. Fortunately,  I was able to find all that and more in this fresh, easy recipe. (Use a mini-food processor to  finely chop the garlic and onion.)

Beef Filling:

1 tbs. canola or vegetable oil 

1 small yellow onion, finely chopped 

3 garlic cloves, finely chopped 

2 tbs. chili powder 

1 tsp. ground cumin 

1 tsp. ground coriander 

1/2 tsp. dried oregano 

1/4 tsp. cayenne pepper (or more if you like it spicier)

1/2 tsp. salt 

1 lb. lean ground sirloin (90/10) 

1/2 c. canned tomato sauce (not marinara) 

1/2 c. low sodium chicken broth 

1 tsp. brown sugar

2 tsp. cider vinegar 

fresh ground black pepper 

• Heat oil in a large skillet or dutch oven over medium high heat until hot. 
• Add onion and cook stirring occasionally to soften (about 4 minutes.) 
• Add garlic, spices and 1/2 tsp. salt; cook stirring constantly until fragrant (1 minute.)
• Add ground beef and cook, breaking up meat as it cooks. 
• Once beef is browned through, add tomato sauce, chicken broth, sugar and vinegar. 
• Reduce heat and bring mixture to a simmer. Cook until reduced by half and thickened (about 15-20 minutes.) 
• Adjust seasoning if desired with pepper to taste. 
• Serve as tacos with favorite tortilla shells, nachos, or simply over mexican rice with favorite toppings. 

Recommended toppings (as pictured above): 

• Shredded blend of Mexican cheeses 
• Shredded lettuce 
• Fresh tomatoes, diced 
• Avocado, diced 
• Fresh cilantro leaves, chopped 
• Sour Cream 
• Lime wedges (to juice over filling) 
• Fresh Salsa and/or Guacamole (if you prefer over chopped tomato and avocado)

(Adapted from "Fall Entertaining-Cook's Illustrated" 2009 edition.)

The Real Macaroni and Cheese

Many could agree that Mac n' Cheese was my favorite food as a child. It may not be any more, but it's still a great comfort food. This recipe is nothing like that stuff in the box. It's real, fresh cheese topped with a crunchy bread crumb topping- the works. Once you try it, you won't want to go back. The next time you have a craving for that creamy, cheesy goodness, try out the recipe below. 

1, 16oz. box shell or elbow macaroni pasta

Cheese Sauce: 

4 tbs. unsalted butter 

3 tbs. all purpose flour 

2 1/2 c. milk 

3 c. shredded sharp cheddar cheese 

1/4 c. fresh grated parmesan cheese 

1 tsp. salt 

fresh ground black pepper to taste 

1/2 c. pasta water 

Bread Crumb Topping:  

1 tbs. unsalted butter, melted 

3/4 c. panko bread crumbs 

1/3 c. shredded cheddar cheese 

2 tbs. fresh grated parmesan cheese 

• Preheat oven to 375 and grease a large baking pan with cooking spray. 
• In a large skillet, melt butter over medium heat. 
• Add flour and whisk to combine. Cook 2-3 minutes stirring occasionally. 
• Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions (don't forget to reserve 1/2 c. pasta water) and drain. 
• Add milk to flour in skillet and whisk to incorporate. Increase heat to high. 
• Bring milk mixture to a boil. Reduce heat to low. 
• Add cheeses and salt and pepper to taste. Whisk to combine until smooth. 
• Toss cheese sauce with pasta to coat. Pour into an even layer in a baking pan. 
• For bread crumb topping, pulse shredded cheddar cheese in a food processor until crumbly. 
• In a small bowl, stir together crumbled cheddar, parmesan, panko crumbs and melted butter. 
• Pour crumb mixture over top of macaroni and bake 20-25 minutes or until crumbs are lightly browned and cheese is bubbly. 

(Adapted from August 2007 edition of Gourmet magazine.) 

Chicken Parmesan

I don't know if I've ever met anyone that didn't enjoy chicken parmesan (other than vegetarians.) The part I love best about this dish is the crisp, cheesy coating on the outside, and the moist tender chicken on the inside. But how do you achieve that mouth watering texture? The trick to keeping this dish from drying out is sauteing the chicken briefly (just to get golden brown) but not cooking it through all the way as you will bake it later. Using this method, you can prepare this dish ahead of time and bake it the next day and it will still taste just as fresh. 

1 package Boneless Skinless Chicken Breasts 

Salt and Fresh ground black pepper to taste 

1/2 c. all purpose flour 

2 eggs, beaten 

2/3 c. good quality seasoned bread crumbs 

1/3 c. fresh grated parmesan cheese

2 tbs. extra virgin olive oil, divided 

2 tbs. unsalted butter, divided 

Tomato Basil Marinara Sauce 
(http://thebitchenkitchen.blogspot.com/2010/03/tomato-basil-marinara-sauce.html)


1 ball Fresh Mozzarella Cheese, sliced 

• Preheat oven to 400 and grease a large baking pan with non stick cooking spray. 
•  Trim any excess fat off chicken breasts with a sharp knife on a large cutting board. 
• Once trimmed, if breasts appear thick, butterfly chicken breasts completely in half so they are thinner. 
• Wrap and cover chicken breasts completely with plastic wrap. 
• Using a meat tenderizer, pound chicken breasts so they are mostly flat. 
• Remove plastic wrap and season both sides of breasts with salt and pepper. 
• Set up 3 separate shallow bowls and 3 sets of tongs (if you have them, otherwise use at least 2) in a large work surface area. 
• In each bowl, place one with flour, one with beaten eggs, and one with the bread crumbs and Parmesan cheese (mix with hands to combine.) 
• Meanwhile, heat a large skillet with 1 tbs. each of olive oil and butter. 
• Slowly, one at a time using preferably separate tongs, dredge chicken on both sides first in flour, followed by egg, followed by bread crumb mixture. 
• Once thoroughly coated on all sides, place on a separate plate to the side. 
• Once you have at least 3 breasts breaded (or the amount that can fit in your skillet,) saute chicken breasts until golden brown on both sides. 
• If you have more breasts to saute, simply heat additional 1 tbs. each of oil and butter and repeat as before. Otherwise, place chicken breasts into greased baking pan. 
• Cover each breast with favorite sauce or tomato basil marinara sauce. 
• Top each breast with a slice of fresh mozzarella cheese. 
• Place in oven and bake for 20-25 minutes or until cheese is melted and sauce is bubbly. 

3 Cheese Spinach Artichoke Dip with Crostini

In college, I began to get a reputation for being a good cook. Though I have made much progress since then,  I had built a foundation of great appetizers; this is one of them.  With the help of my handy, dandy food processor to puree all the ingredients together, you end up with a smooth, creamy texture in one minute or less. Fantastic! 

Dip:

1 1/2 c. fresh baby spinach leaves 

1, 12oz. jar marinated artichoke hearts, drained 

1-2 cloves garlic, peeled 

1/2 c.  sour cream 

4 oz. cream cheese, softened 

2 tbs. half and half (optional)

1/2 c. fresh grated Parmesan cheese 

3/4 c. shredded Mozzarella cheese 

1/4 c. shredded Asiago cheese 

• Preheat oven to 425 and lightly grease a small baking pan. 
• Place all dip ingredients into the bowl of a food processor. 
• Pulse until all ingredients combine and are well chopped.Pour dip into pan. 
• Bake 20-25 minutes (dip should be bubbly and lightly browned around edges.)

Crostini:

1 french baguette, thinly sliced 

extra virgin olive oil

• For crostini, pour 2 tbs. olive oil or so into a small dish. 
• Using a pastry brush, lightly brush each baguette slice with a olive oil. 
• Place each slice onto a baking sheet. 
• Place dip and crostini into the oven at the same time. 
• Bake crostini 10-15 minutes or until edges are lightly browned and bread is crisp.