Dark Chocolate Covered Stuffed Strawberries

As I said in my last post, one of the items that I had made for our anniversary dinner was dark chocolate covered stuffed strawberries. I like these better than just regular chocolate covered strawberries because its just that little bit that makes it over the top. Anyone can make chocolate covered strawberries. Now, there are many, many different ways to make this. You can add vanilla to the cream cheese and powdered sugar, or whisky or bourbon or even mint. I like the bourbon best and then the mint, but the kids would be having this with us, so I decided to add nothing. Just the bite of the cream cheese with the sweetness of the strawberries and bitterness of the dark chocolate. Everyone gobbled them up, even my step son who says he hates cream cheese (although he loves cheese cake-key lime cheese cake to be exact)! I had a lot of chocolate left over, so I also added it to a pineapple that I had cut up and some grapes.

**A little tip. the kids loved it all and felt like they were getting a really good dessert. Almost like candy. Dark chocolate is very good for you, and of course, so is fruit. I like to sneak in the good for you treats where I can.**

 

Dark Chocolate Covered Stuffed Strawberries

 

First, I take a package of cream cheese and I set it out on my counter top so it could warm up to room temperature. I also took my strawberries out and washed them and did the same thing for them.

Once everything was room temperature I put the cream cheese and about 2 tsp or so of powdered sugar in a regular bowl and with the mixer mixed it until it was nice and creamy.

 

 like so ^

Then cut all the tops off of the strawberries. Now, you can leave the tops on if you would like and just do everything I do in reverse. It really depends on how you like them to look. I do mine this way because they are easier to put on a plate and everyone can grab them better.

 Cut the  strawberry half way down on both sides, you should have an x at the top of the strawberry. Be very careful not to cut to far down. It will split when you try to either stuff them cover them with chocolate.

 Next, put all the cream cheese in a zip lock baggy. You could put it in a pastry bag, but I will show you what I do and it seems like it's so much easier. Cut the very tip off of the bag. Just.the.tip!!! Seriously!

Fill a medicine plunger thingy full of the cream cheese. I usually fill it to the 8 or 9ml mark so I can fit the bottom part in without cream cheese going everywhere. Just please, make sure it's a clean and not used for medication.

 I take the plunger thing and split the strawberry up and fill with cream cheese. I then close the strawberry up, using the cream cheese as a glue.

 Once they are all done, I clean the strawberries up to where you can barely see that there is cream cheese in them. On the sides and on the top.

Place the strawberries in the fridge for about 30 minutes or so, just so the cream cheese can harden a little. Not much.

Once the strawberries are done in the refrigerator melt the chocolate. There are a few ways to do this. Either with a double boiler or in the microwave, at 30 second intervals on 50% power and stirring after each one. It only took me 4 intervals to get it all done. If the chocolate starts to get hard again....you have burned it and its seized and you will never get it back. Just throw it away. It's sad, so sad. 

I use a toothpick on the side of the bottom of the strawberry to dip it in. I also will use my fingers to support the other side of the strawberry if it seems the toothpick isn't going to hold. If you did this the opposite way, with the green tops still on, well you have that to hold onto. Place on either FLAT aluminum foil or parchment paper (parchment paper works best actually) until the chocolate is dried. Then you are all finished!!!

Happy Anniversary

Yesterday was my darling husband's and I 7th wedding anniversary. It wasn't what I had ever expected an anniversary would go. I guess it never really is when you have kids. The life you have as a parent is almost always different than the life you THINK you should have as a parent.

One of the differences for us though, is that we started our relationship and marriage with kids. I had my own from a previous marriage and he had his from a previous marriage as well. In this day in time, that is more of the norm, I guess. Then, we decided to add one of our own to the mix. She was the one that made the day.....interesting!!

The night before was the Superbowl and we had a few people over (well two of our older kids friends) and was having a great time. Our "baby" (she is 5, almost 6, so not technically a baby) was fine all day long and then all of a sudden at about 4:30 in the evening she went to her room, laid down on her bed and fell asleep. Not wanting her to be up all night, I tried to get her up a few times. It didn't work. She stayed down. Super bowl wrapped up, friends went home and we went to bed. The little one stayed asleep.....all night long. Got her up the next morning only to hear her say she wasn't feeling well and was warm.

Just my luck!

Took her in to her pediatrician, and she has strep throat and a sinus infection. Although, you can't tell because she is acting just fine, minus the crying every 2 seconds because of whatever she thinks is wrong she should cry about.

Oh, and I still have another child at home because it's parent/teacher conference and the other one I have to pick up during rush hour traffic from karate!!

By the time I was finished with everything, I was exhausted. I still didn't have my husband's present wrapped and dinner was getting later and later. 

When my dear husband came home he gave me the most beautiful roses in a one of a kind, hand blown vase made from recycled glass in Spain. It's breathtaking and I really should take a picture of it. What did I do for him then? Had him take over the overly dramatic sick 5 year old so I could cook 3 separate meals. The sick-y and my step son had the greek meatballs with roasted broccoli. My oldest had the sauce (this time it was homemade) and brown rice. She doesn't eat meat.

Then once everyone was eating and happy . I decided to make our dinner, and this is where you get recipes!!

First, the menu.

NY Strip steak (for hubby)-in black truffle butter

Filet (for me)

Black bean couscous

Caprese salad

Steamed asparagus with hollandaise sauce

Dessert:

Chocolate covered strawberries stuffed with cream cheese

Chocolate covered pineapple

Chocolate covered grapes

 

Steaks

 

I feel as if I should put this in a post all of it's own, but if you read that entire story, you deserve it now.

I love a really, really good steak. I'm talking 5 star restaurant style steak. Since I live in Texas, Houston of all places, there are a lot of them here. I think I have visited almost all of them too. Their steaks can run anywhere from 30-50 dollars and sometimes even more. Especially since I like the filet (most tender and really it has the least fat). My husband's favorite is the NY strip. I can't handle the fat. I am a fat hater. With lots and lots of practice and some google searches I have come up with my way of cooking a steak that I think is pretty darn close to those at the fancy pants restaurants.

 

First of all, you need to have quality steaks. Cheap steaks won't do. You need to have choice cuts or better. The cheaper ones just won't cut it. Also, they need to be at least 1 inch think. If you can't afford this, wait until you can.....seriously! I only cook them once or twice a year. Expect to pay about 8-9 dollars a pound.
About 2 hours before you cook them, put them on the counter to warm up. You want them to get to room temperature.

 About an hour before you cook them open the package up. Again, you are just trying to get them to room temperature.

Also, at that time, either turn your broiler on (if it's at the top of your oven) or your oven on, as high as you can go. Place a cookie sheet in the oven, or a cast iron skillet/pan. 20 minutes before you cook them get another cast iron grill for the stove or a skillet. Turn the burner to medium high and let it get hot. You want it HOT....like smoke coming off of the top of it hot. Just trust me on this one.
About 5 minutes before you want to start cooking, take the steaks out and pat them dry.

Add olive oil, salt and pepper to the steaks and with tongs put them on the grill/skillet on the stove top. About 2-3 minutes on each side. It gives it a nice crunchy top, and if you are using a grill, the perfect grill marks.

 Once you have finished that part, with the tongs, take the steaks off the grill and place them in the prepared oven. If you like Medium then about 5-8 minutes on each side. Only use tongs with all this, it's just to hot to handle with anything else.
In the last few minutes of cooking (like 1-2 left to go) warm up the plates. I was going to put mine in the oven, but they didn't say oven proof. I wanted to be safe, not sorry. So, mine went into the microwave.
Once the steaks are done, butter both sides and place a dollop of butter on the plate and the steak on top of that butter.
**I am not a butter fan, so I skip all the butter with mine.
You have to serve immediately. That is when it tastes the best, plus it's still sizzling. Its all about presentation!
I will post the rest of the dinner in other posts today.
 

Greek meatballs

I am always trying to find new ways to add some whole grains into my families diet. Not to mention, vegetables. My girls are really good about eating their vegetables and the youngest is really good about eating her whole grains, but it's a battle to get the boys (and my husband) to follow suit. Really, I don't see what the issue is, but it's there. 

As I was looking though a diabetic cookbook for some inspiration one day, I came across this recipe. I thought that it looked pretty appetizing and had a feeling that my boys would eat it. It has at least two of their favorite things in it, cheese and meat. Hoping that a little cheese and meat would mask the fact that there was whole grains and vegetables in this dish, I decided to give it a try.

 It was going to be a challenge, but I was up for it. 

I was a little bummed that I didn't have any of my own marinara sauce for this already made and had to use the can stuff, but as far as canned stuff, this one was pretty tasty. 

The verdict? 

The men liked it. I did see a few pieces of the zucchini pushed over to the side, but they did eat a lot of it. So, in my eyes, it was a victory. I may not of won the war as of yet, but I did win this one little battle. I will take anything I can get. 

Greek Meatballs

2 c. cooked brown rice, cooled

3/4 c. dried oregano

4 tbsp. parmesan cheese

1 pound lean ground beef

2 medium zucchini, cut into thin slices

1 c. marinara sauce

Coat a large baking dish with olive oil spray.

Scatter the zucchini all along the bottom of the baking dish. 

In a mixing bowl, add the rice, oregano, half the cheese and the ground beef. Mix until well combined.

With a tablespoon, shape the meat mixture into a ball. 

Place the meatballs on top of the zucchini.

Spread the marinara sauce on top of the meatballs and the zucchini.

Cover with foil and bake in a preheated 450F oven for about 35 minutes, or until the meatballs are no longer pink in the middle. 

Uncover and put the rest of the cheese on top of the meatballs. Let them set for a few minutes to melt the cheese a little. 

Hummus

My youngest child and I are in love with hummus. We eat it all the time. We have it for a snack with some great veggies, or we will have it in a wrap for lunch. Sometimes we will just eat it by itself.

 All by it's self....with just our fingers.

 We are in love with hummus. 

Everyone else in the family? They all hate it and can't see how we eat it so much.

I always bought hummus for the two of us. I knew that it was a little pricey for such a little helping of it, but I always chalked it up to the fact that it was just for the two of us, and well really, there are worse things we could be spending our money on. $4 for a container of hummus or $4 for candy, or soda? I was not about to tell my little one that she couldn't have something that was good for her. 

Then, I started feeling guilty, and honestly, a little concerned. See, the youngest is severely allergic to tree nuts. She had allergy testing when she was 3 years old when we couldn't get her coughing under control and she had pneumonia in the fall and winter more than she didn't. We were desperate to make our little girl healthy again. So, when the allergist suggested allergy testing, we said sure. What did we have to lose? When tree nuts (along with maple and eggs and a long list of other things) came up, we have been very diligent about not letting them come close to her. The allergy was so severe that he prescribed us an epi pen. 

Let me tell you, the epi pen is scary stuff. 

Seriously scary stuff.

 I knew that she couldn't have the one with the pine nuts in them and in the back of mind I knew that the ones made with the pine nuts were also processed in the same facility with the ones without. I just didn't let it bother me, but slowly my mommy brain was winning the battle over my lazy brain. It would be NOTHING for a container to be cross contaminated. She hadn't had any allergic reactions to tree nuts, ever, but I didn't want to start. I knew that making this wonderful dip/spread would be easy to make. I also knew that it would be cheaper to make too. Plus, I could monitor what was going in it better. This stuff has replaced so many not-so-good-for-you dips/spreads for her, that I would be horrified if I knew that I caused a reaction in my daughter and she then would refuse to eat it ever again-not to mention-the scary thought of an anaphylaxis reaction. 

So, I took to the internets and decided to see just how hard this would be. You know what, it's not. It's super easy and I have to say, way better than anything you buy at the store. It takes all of 10 minutes to prepare. I'm not sure how long this will last in the refrigerator because my little one and I eat it all in about 2 days. 

This is a very basic hummus that you can change and add into. A very, very building block of a recipe. Experiment with it, try on different things. Eat it just the way it is too.

Hummus

1 can, drained, chick peas (or garbanzo beans-they are the same thing)

1/4 c. olive oil

1/4 c. water

1/4 c. sunflower butter (you can use tahini instead, but we like this better)

1 tbsp. minced garlic

3 tbsp. lemon juice 

salt to taste

Add everything together in your food processor or blender and mix until smooth....presto, it's done! 

I usually put it in my fridge for about 30 minutes before eating.

******* If your processor or blender leaks, you can adjust how you add the ingredients in. First, the chick peas with the garlic and the olive oil. Blend for a few and then add the sunflower butter and the water. Blend for a few and then add everything else. Sometimes, it's a little to much liquid for your appliance all at once. Especially if there isn't a great seal. ******* 

Stuffed Chicken Breast

My family has an obsession with bacon. I don't know where it came from or how it even got started. I get that boys like bacon, its meat. Most boys like meat, and a lot of it. Where my 5 year old daughter gets it from? I don't know, maybe it's because she is her dad's mini me?

 I have never really been fond of bacon. It's greasy, it's fatty, it's salty, and honestly, it's pork. Pork and I don't get along. 

Another thing that may surprise everyone, or maybe not, I don't like sausage or waffles or even pancakes.  I am kinda an anti breakfast person. I know, the horror of it all. 

So, with that, I had some left over bacon from making breakfast for my family one morning and not wanting to waste it, I decided that I would put it in my dinner that evening. I knew that I would have to make one without the bacon for my kinda-sorta-vegetarian 15 year old.....she only eats chicken. 

Nothing else, only chicken. 

She calls herself a vegetarian. I call her picky :) 

She has been this way for 5 years, and I don't see it changing, and really, I am ok with that. 

I served this stuffed chicken breast with the lemon and rosemary crescent rolls and a giant salad. I got so many yums from the family. Also, our usual loud and rowdy bunch were quietly eating away. They even helped clear the table and no arguments about dishes either!!!

Stuffed Chicken Breast

4 Chicken Breast

3 strips of bacon, cut into small pieces

 1 c. (or so) shredded cheese (I like swiss or mozzarella) 

1 rosemary twig

Juice from two lemons

Juice from 1/2 an orange

salt and pepper to taste

olive oil

toothpicks

I sliced the chicken breast in half, length wise and stopped cutting right before I got all the way though.

I chopped my bacon up right afterwards. 

Then, I cooked my bacon until it was all the way cooked and drained the fat from it. 

After I let the bacon cool down, I added the cheese, salt and pepper and stirred with a fork.

Then, stuffed the chicken breast as full as possible, but still able to pull it closed.

I put about 5 or so toothpicks into each breast, just so that it would stay closed. Also, try to keep all the stuffings inside the chicken breast. 

Put chicken in a baking pan

Then, in a bowl (I used the same bowl that my stuffing was in), I added a swirl of olive oil and the juices from the lemon and the orange. Added it to the top of the chicken breast. 

Finally, I added salt and pepper to the top of the chicken breast and added the rosemary as well.

Place in a preheated oven at 350F and baked until cooked all the way though, about 30 minutes. 

Very easy salted caramels

There is nothing better than something that is sweet and salty all in a very small, manageable bite. Maybe that's why the pretzel M&M's are so popular?

 Maybe. Who knows. 

I was getting ready for a catering job on New Years Day with lots and lots of cooking to do when my husband asked me to make some salted caramels. I was making some for this catering job already, and well, it shouldn't be that much more work....right??? 

Yeah, ok buddy!

Something you need to know about making caramels, it takes 5 1/2 hours to make...from scratch!!! It's very labor intensive and you have to be hovering over the stove with water the ENTIRE time. Not letting the sugar crystallize or getting above the desired temperature. If it does, all your work is down the drain. Well, in the trash actually.

It really isn't for the novice baker. It really isn't for the mediocre baker either. It really isn't for the time crunched mother of 4 trying to get this catering job completed and keep her family happy either!

I did something that I have never done before, but plan on doing more and more of. 

I cheated! 

Boy oh boy did I ever cheat.

It has become one of my most favorite cheats in history. 

Now, with that being said, I still plan on making the real deal for clients and for those days when I have 5 1/2 hours to stand over the stove and painstakingly make caramels. There is something to be said about real caramels. The taste can't be beat....PERIOD!

While I was at the grocery store, I found these nifty little things called caramel bites. They are about 1/4 size of the commercial caramels. I had never seen them before and, at the time, had no idea what I was going to use them for. I was intrigued to say the least. Now I have a plan of action. I already had the parchment paper and the sea salt. BAM!!! About 15 minutes (plus cooling time) I had salted caramels for the family to enjoy and to leave me alone while I finished up the rest of my catering!

Salted Caramels

2 bags of caramel bites

parchment paper

course sea salt

Line a cookie sheet or brownie pan with parchment paper

Melt caramel in a non stick pot on medium, stirring constantly. *Now, the caramel will melt, but not become a total liquid. Also, do NOT let it start boiling-the whole crystallizing thing again.

Pour melted caramel in the lined cookie sheet or the brownie pan, and smooth top out.

Sprinkle sea salt all over the top and pat down, with your hand, to make sure that the salt gets into the caramel (I think it makes it better that way)

Put in fridge for 45 minutes or so, or you can put it in the freezer for about 5 minutes. The trick here is to have it cooled but NOT frozen or totally solid. It will be horrible to cut into.

Once cooled, pull the caramel out by the parchment paper, lay flat and using a sharp knife dipped in HOT water cut the caramels first into strips then into cubes. Dipping your knife into the HOT water after each slice.

Arrange on a nice tray and serve!! Trust me, people will be BEGGING you to make more or for the recipe.

Enjoy! 

Lemon Crescent Rolls

One evening as I was getting our dinner prepared my husband came in from work and was so excited. A sweet lady had given him some homemade lemon curd that she had made. She had him try a little on a sugar cookie and he loved it. He asked me to add it to the menu for dinner. 

No further instructions were given to me.

I was looking at the chicken breast that I was in the middle of stuffing and knew that since I was going to be adding some citrus and rosemary to that, that maybe I could add some of this curd to the dinner as well.....somewhere. 

The dinner rolls perhaps? 

Sure why not?

Not really knowing a thing about lemon curd, or any curd for that matter, I gave everyone a warning.

Mom is trying something new with the dinner rolls. 

They all know that means that this little adventure will either be the best thing on earth ,OR OMGosh, what on earth were you thinking mother?? I was either going to be praised as a cooking genus or my kids were going to be looking up on how to sign me up for the next installment of the Worst Cooks in America. I was hoping not the latter.  

As it turned out, they were an OMGosh sensation and everyone that eats dinner rolls gobbled them up.

I still know nothing about curd, but I do plan on learning about them as soon as everyone is back to school and my life has become somewhat normal and manageable again. The rolls (or crescents what ever you want to call them) are very, very simple. I'm talking even my 5 year old can make them and I feel a little silly for even blogging about this. 

Lemon Rosemary C resent Rolls

1 pkg. crescent rolls

2-3 tsp. lemon curd

2 sprigs fresh rosemary

Preheat the oven to 350F. 

Roll out the entire package of crescent rolls.

Slather the crescent rolls with the lemon curd and sprinkle the rosemary all over them.

Tear them apart and roll like any other crescent rolls.

Place on UNgreased cookie sheet.

Bake for 12-15 minutes or until beautifully golden brown.

Enjoy!!!

See, I told you that was super simple. Trust me, your family will be amazed at how good these are. I hope to find that lemon curd is fairly easy to make and good for you, although, I am sure the good for you part isn't going to be true.