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.)