Weeknight Fare: Smoked Paprika Chicken with Egg Noodles, Orange-Cranberry Spinach Salad with Glazed Pecans, Peanut Butter Browines

So working the night shift has presented a fun new problem: what to cook that will still be good to eat once my husband gets home. I made spaghetti one night and then tried to be a little more creative for the next go. This recipe is really quick and easy, and if you use light sour cream, is pretty healthy. Be sure to use smoked paprika, not the regular sweet kind. It makes a world of difference in the flavor. Also, for my husband who loves spice, I added a few pinches of cayenne which was really good.

Smoked Paprika Chicken with Egg Noodles (From Rachael Ray Book of 10)

Salt and Pepper

8 oz extra wide egg noodles
2 tablespoons extra virgin olive oil
1 1/2 pounds of boneless/skinless chicken breast, cut into bite sized pieces
1/2-1 medium onion, chopped
2 garlic cloves, chopped

3 teaspoons smoked paprika

2 pinches cayenne (if desired)

1/2 cup chicken stock

1/2 cup sour cream (I used light)

1/2 cup chopped fresh parsley

Boil egg noodles in salted water until tender (about 6 minutes). Heat a large skillet over medium-high heat. Add the olive oil and then the chicken, lightly brown the meat on all sides for 3-4 minutes. Add the onions and garlic and cook for a few more minutes. Season the chicken mixture with smoked paprika, salt, pepper, and cayenne, then stir in the chicken stock and reduce heat to low. Stir in the sour cream and drained egg noodles and let mixture simmer for about 5 minutes, until the sauce is slightly thickened. Garnish with an additional sprinkle and paprika and parsley before serving.

Orange-Cranberry Spinach Salad with Glazed Pecans (from Me!)

Fresh Spinach
Dried Cranberries
Mandarin Oranges, drained
Glazed Pecans (I use Diamond Brand Glazed Pecans)
Raspberry Viniagrette (I use Newman's Own Raspberry Walnut Vinagrette)







Sprinkle spinach (or mixed greens would be great as well) with the toppings as desired. It would also be good with a balsamic viniagrette. You can add additional fruit if desired (apples and grapes would be good).
This is a fabulous combination of flavors that I love and I also add protein to it to make it a meal (deli turkey or diced grilled chicken.) Really good to carry to work for a light lunch!!

Baking fun for the week: peanut butter + cream cheese + brownies=need I say more? ;)

Peanut Butter Brownies (From Taste of Home Fall Baking Cookbook)

3 eggs
1 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
1 1/4 cups flour
3/4 cups cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips





Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
1 egg
2 tablespoons milk

In a large bowl, beat the eggs, butter and vanilla until smooth. Combine the dry ingredients; gradually add to the egg mixture. Stir in chocolate chips. Set aside 1 cup of mixture for topping, then spread remaining batter into a greased 13x9 inch baking pan. In a small bowl, beat the cream cheese, peanut butter, and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved chocolate batter by tablespoonfuls over filling. Cut through the batter with a knife to swirl. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill until serving.

Baking Fun: Mississippi Mud Cake and Banana-Walnut Chocolate-Chunk Cookies

So my baking ventures for the week include and oldie, but goodie that I'm sure you all have made before and a twist on some classic baked goods. The Mississippi Mud Cake is always a crowd pleaser and is more like an incredibly gooey brownie than a cake. The second recipe is more of a combination of banana bread and chocolate chip cookies. Hope you enjoy!!!

Mississippi Mud Cake (From Southern Living)
1 cup chopped pecans
1 cup butter
1 (4 oz) semisweet chocolate bar, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoons salt
1 (10.5 oz) package miniature marshmallows
Chocolate frosting (recipe follows)

Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8-10 minutes until toasted. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl on high 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1-inch jelly-roll pan. Bake at 350 degrees for 20 minutes. Remove from the oven, and sprinkle evenly with marshmallows, bake 8-10 minutes more or until golden brown. Drizzle warm cake with chocolate frosting and sprinkle evenly toasted pecans.

Chocolate Frosting

1/2 cup butter
1/3 cup unsweetened cocoa powder
1/3 cup milk

1 (16-oz) package powdered sugar

1 teaspoon vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickend; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixture until smooth.

Banana-Walnut Chocolate-Chunk Cookies (From Martha Stewart's Cookies)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon coarse salt

1/2 teaspoon baking soda

3/4 cup unsalted butter, room temp

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 1/2 teaspoons vanilla

1/2 cup mashed, ripe banana

1 cup old-fashioned rolled oats

8 oz semisweet chocolate chunks

1/2 cup walnuts, coarsely chopped and toasted

Preheat oven to 375 degrees. Whisk together both flours, salt, and baking soda in a bowl. Beat together butter and both sugars with a mixer on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts. Using a 1 1/2 inch ice cream scoop (I used a 1/2 tablespoon) drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating about halfway through, until golden-brown and just set, 12-13 minutes. Let cookies cool on sheets for 5 minutes, then remove to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for up to 2 days.

For Coconut Lovers!! Coco Loco Brownies and Barefoot Contessa's Coconut Cupcakes

Sorry I have been a little negligent with my postings lately...I promise I have still been cooking!! Unfortunately, I have been a little negligent with my picture taking as well, but I hope to do better once we finally get moved into our house next week (Yay!!)

Here are some recipes for cocount lovers only. I get that it's a texture thing for most people, but I just don't see how you can't love it!! These cupcakes have a great moist texture and are not overly sweet. Ina uses extra large eggs in all of her baking recipes so I did for this one as well, but I think if you have large eggs you can add one additional egg with similar results. The brownies are very rich and dense with a macaroon-like topping and the flavors of an almond-joy. Enjoy!!

Coconut Cupcakes (From The Barefoot Contessa Cookbook by Ina Garten)

3 sticks butter, softened

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

3 cups all purpose flour
1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

14 oz sweetened, shredded coconut

Preheat oven to 325 degrees. With and electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of the coconut. Line a muffin tin with paper liners. Fill each cup to the top with batter. Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese frosting and sprinkle with remaining coconut. Makes 24 cupcakes.

Cream Cheese Frosting

2 (8 oz) packages cream cheese, softenend
3 stick unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 pounds powdered sugar, sifted

With an electric mixer, blend together the cream cheese, butter, vanilla and almond extracts. Add the powdered sugar and mix until smooth. (This makes a LOT, so using half of the recipe would probably be sufficient)


Coco Loco Brownies (From Every Day with Rachael Ray)


1 2/3 cups sugar
1 stick unsalted butter, at room temperature
1 cup unsweetened cocoa powder
3/4 teaspoon salt
2 teaspoons vanilla extract
3 large eggs
1 cup flour
1 1/2 cups natural almonds, toasted and chopped
3/4 cup semisweet chocolate chips
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk

Preheat oven to 325 degrees. Grease a 9x13 inch baking dish; line crossewise with a 14-inch piece of parchment paper, allowing the ends to hang over the sides. In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from heat and stir in the cocoa powder and 1/2 teaspoon of salt; let cool for 10 minutes. Whisk in the vanilla, then the eggs one at a time, beating well after each addition. Whisk in the flour, then stir in 1 cup almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup almonds and the chocolate chips. In a medium bowl, combine the coconut, sweetened condensed milk, and the remaining 1/4 teaspoon of salt. Spoon the coconut mixture in dollops over the surface of the batter. Bake until the coconut is golden brown and the brownie layer is just set in the center (about 35 minutes). Let cool completely before cutting into bars.

Baking Fun for the Week: Lemon Gooey Butter Bars and Peanut Butter Toffee Blondies

Made these for my husband to carry to work for a meeting they had. Unfortunately they were carried off before I got a picture :( Just use your imaginations!!

Lemon Gooey Butter Bars (Adapted from Paula Deen's Basic Gooey Butter Cake recipe)

Crust:
1 box lemon cake mix
1 egg
1 stick of butter, melted

Filling:
1 (8 oz) package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 (16 oz) box powdered sugar
1/2 cup butter, melted
1/4 cup fresh lemon juice
Zest of 2 lemons

Combine cake mix, egg, and butter with a mixer. Press into a lightly greased 9x13 pan, set aside. Next, beat the cream cheese until smooth. Add eggs and vanilla and mix well. Beat in powdered sugar, then add butter, lemon juice, and lemon zest and mix well. Pour onto cake mixture and spread evenly. Bake at 350 degrees for 40-50 minutes. The center will still remain gooey, so don't overbake in an effort to get it firm. Cool completely and then cut into squares.

Peanut Butter Toffee Blondies (Adapted from Gina Neely's Gina's Toffee Blondies)

1 1/2 cups all-purpose flour
2 teaspoons salt
2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
1 cup toffee bits
1 cup milk chocolate chips

Preheat oven to 350 degrees. Line a glass 9x13 inch pan with parchment paper or nonstick aluminum foil. Whisk flour and salt together in a small bowl and set aside. In a large bowl, use a hand mixer to cream together butter and both sugars until fluffy. Slowly add eggs, 1 at a time, until thoroughly combined. Add milk, vanilla, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in toffe bits and chocolate chips. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely.

Skillet Supper and Outrageous Brownies

This meal is a one-pot wonder that I learned in college from my friend Josh. It is really simple and hearty and makes a quick meal (good for when you get home from work and don't have much time!)

Skillet Supper

1 pound mild sausage
1/4 cup chopped onion
1 can diced tomatoes (drain slightly)
1 tablespoon sugar
1-2 teaspoons chili powder
2 teaspoons salt
1/2 bag egg noodles
1 cup sour cream
1 cup shredded cheddar cheese





Cook noodles until tender. Brown sausage and onions, drain and then add to noodles. Add tomatoes and spices, then simmer covered for 15 minutes. Turn off heat and add sour cream. Top with cheese and let melt.


Tried recipe number 2 from Ina Garten's cookbook, these rich and delicious brownies. I didn't have the coffee granules to add, but I have heard that they compliment the chocolate very well. Be sure to eat these with a big glass of milk...they are very chocolatey, and probably will be most loved by those who enjoy dark chocolate. I did read one comment from a reviewer of the recipe that if you are cooking these for someone who doesn't enjoy dark chocolate as much, substitute milk chocolate chips for the semi-sweet chocolate chips. Unfortunately they weren't cool enough to cut (you have to chill them in the fridge for awhile according to the recipe), so the picture isn't very pretty. But as you could tell, we couldn't resist sneaking one!  Hopefully Al's coworkers will enjoy these as much as the cupcakes!

Outrageous Brownies (from Ina Garten's The Barefoot Contessa)

1 pound unsalted butter
1 pound plus 12 oz semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts







Preheat oven to 350 degrees. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water (I did this in the microwave on 50% power). Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add the cooled chocolate mixture. Toss the walnuts and 12 oz of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake!! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.