Cook Delicious Food or Cake http://www.mediocrechocolate.com Cook Delicious Food or Cake Wed, 22 Feb 2012 15:54:27 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Pork Chops with Country Gravy http://www.mediocrechocolate.com/pork-chops-with-country-gravy/ http://www.mediocrechocolate.com/pork-chops-with-country-gravy/#comments Wed, 22 Feb 2012 15:54:27 +0000 auth http://www.mediocrechocolate.com/?p=741 Pork Chops with Country GravyIngredients
  • 1/4 cup all-purpose flour (about 1 ounce) $
  • 3/4 teaspoon salt $
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rubbed sage
  • 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick) $
  • 1 tablespoon butter $
  • Cooking spray $
  • 1 1/2 cups 1% low-fat milk $

Preparation

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
  2. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
  3. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
]]> http://www.mediocrechocolate.com/pork-chops-with-country-gravy/feed/ 0 Classic Cherry Pie http://www.mediocrechocolate.com/classic-cherry-pie/ http://www.mediocrechocolate.com/classic-cherry-pie/#comments Wed, 22 Feb 2012 05:59:10 +0000 auth http://www.mediocrechocolate.com/?p=742 Classic Cherry PieIngredients
  • 3 14.5-oz. cans pitted unsweetened sour cherries, drained (about 5 cups)
  • 1 1/4 cups plus 1 tsp. sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon vanilla extract
  • 1 15-oz. box refrigerated pie crusts (containing 2 crusts)
  • 1 large egg

Preparation

  1. 1. In a bowl, mix cherries, 1 1/4 cups sugar, tapioca and vanilla. Let stand for 15 minutes, stirring occasionally. Preheat oven to 375ºF. Line a rimmed baking sheet with foil and place in lower third of oven.
  2. 2. Unroll one pie crust; transfer to a 9-inch pie plate. Pour in filling. Unroll second crust and cut into 3/4-inch strips with a sharp knife. Place half of dough strips across pie, spacing evenly. Arrange remaining strips in opposite direction atop first, lifting strips and weaving to form a lattice. Press ends to edge of bottom crust; trim overhang. In a bowl, whisk egg with 1 tsp. water. Brush over crust; sprinkle with remaining 1 tsp. sugar. Place pie on baking sheet in oven and bake until crust is golden brown and filling is bubbling, about 1 hour.
  3. 3. Remove pie from baking sheet. Place on a wire rack to cool for at least 1 hour before slicing and serving.
]]> http://www.mediocrechocolate.com/classic-cherry-pie/feed/ 0 “Fried” Pecan Chicken Fingers http://www.mediocrechocolate.com/fried-pecan-chicken-fingers/ http://www.mediocrechocolate.com/fried-pecan-chicken-fingers/#comments Tue, 21 Feb 2012 15:37:21 +0000 auth http://www.mediocrechocolate.com/?p=734 "Fried" Pecan Chicken FingersIngredients
  • 1 cup pecan halves
  • 1 1/2 cups all-purpose baking mix
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (18.4-oz.) package boneless, skinless chicken breast tenderloins
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable cooking spray
  • Garnish: green onion curls

Preparation

  1. Place pecans in a single layer in a shallow pan.
  2. Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
  3. Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.
  4. Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.
  5. Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.
]]> http://www.mediocrechocolate.com/fried-pecan-chicken-fingers/feed/ 0 Double Chocolate Chip Cookies with Bourbon Ganache http://www.mediocrechocolate.com/double-chocolate-chip-cookies-with-bourbon-ganache/ http://www.mediocrechocolate.com/double-chocolate-chip-cookies-with-bourbon-ganache/#comments Tue, 21 Feb 2012 04:44:18 +0000 auth http://www.mediocrechocolate.com/?p=735 Double Chocolate Chip Cookies with Bourbon GanacheIngredients
  • 3/4 cup butter, softened $
  • 3/4 cup granulated sugar $
  • 3/4 cup firmly packed dark brown sugar
  • 2 large eggs $
  • 1 1/2 teaspoons vanilla extract $
  • 2 1/2 cups all-purpose flour $
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt $
  • 1 (12-oz.) package semisweet chocolate morsels
  • Parchment paper
  • Bourbon Ganache

Preparation

  1. 1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Add vanilla, beating until blended.
  2. 2. Combine flour and next 2 ingredients in a small bowl; gradually add to butter mixture, beating at low speed just until blended. Stir in morsels just until combined. Drop dough by level spoonfuls onto parchment paper-lined baking sheets, using a small cookie scoop (about 1 1/8 inches).
  3. 3. Bake at 350° for 12 minutes or until golden brown. Remove from baking sheets to wire racks, and cool completely (about 30 minutes).
  4. 4. Spread Bourbon Ganache on flat side of half of cookies (about 1 Tbsp. per cookie); top with remaining cookies. Cover and chill cookies 2 hours or until ganache is firm.
]]> http://www.mediocrechocolate.com/double-chocolate-chip-cookies-with-bourbon-ganache/feed/ 0 Striped Bass with Toasted-Shallot Vinaigrette and Spinach http://www.mediocrechocolate.com/striped-bass-with-toasted-shallot-vinaigrette-and-spinach/ http://www.mediocrechocolate.com/striped-bass-with-toasted-shallot-vinaigrette-and-spinach/#comments Mon, 20 Feb 2012 15:33:14 +0000 auth http://www.mediocrechocolate.com/?p=720 Striped Bass with Toasted-Shallot Vinaigrette and SpinachIngredients
  • 1/2 cup plus 3 tablespoons, extra-virgin olive oil $
  • 3 shallots, sliced into rings
  • 1 tablespoon capers, chopped
  • 1 tablespoon red wine vinegar $
  • Kosher salt and pepper $
  • 4 6-ounce pieces striped bass or halibut
  • 2 bunches spinach (about 1 pound), trimmed $

Preparation

  1. In a saucepan, over medium-low heat, combine 1/2 cup of the oil and the shallots. Simmer until the shallots are light golden brown, about 12 minutes. Transfer to a bowl and stir in the capers, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.

    Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

    Season the fish with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until opaque, about 4 minutes per side. Divide among plates.

    Wipe out the skillet and heat the remaining oil over medium heat. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted, 2 to 3 minutes. Serve with the striped bass, drizzling the vinaigrette over the top.

]]> http://www.mediocrechocolate.com/striped-bass-with-toasted-shallot-vinaigrette-and-spinach/feed/ 0 Caramel-Pecan Sticky Buns http://www.mediocrechocolate.com/caramel-pecan-sticky-buns/ http://www.mediocrechocolate.com/caramel-pecan-sticky-buns/#comments Mon, 20 Feb 2012 04:46:13 +0000 auth http://www.mediocrechocolate.com/?p=723 Caramel-Pecan Sticky BunsIngredients
  • Caramel:
  • 1/3 cup packed dark brown muscovado sugar or dark brown sugar
  • 3 tablespoons butter
  • 4 teaspoons light corn syrup
  • Cooking spray
  • 2 tablespoons chopped pecans
  • Dough:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 2/3 cups warm water (100° to 110°)
  • 1 1/2 teaspoons salt
  • 5 1/4 cups all-purpose flour, divided (about 23 1/2 ounces)
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, softened

Preparation

  1. To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly. Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray. Sprinkle with pecans; cool to room temperature. Lightly coat sides of pan with cooking spray.
  2. To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in salt.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  5. Combine granulated sugar and cinnamon in a small bowl; set aside.
  6. Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; spread 2 tablespoons of softened butter over dough. Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 16 (1-inch-wide) slices. (A) Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size.
  7. Preheat oven to 375°.
  8. Bake at 375° for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on rack. Place a serving platter upside down on top of pan; invert onto platter. Serve warm.
]]> http://www.mediocrechocolate.com/caramel-pecan-sticky-buns/feed/ 0 White Pizza http://www.mediocrechocolate.com/white-pizza-2/ http://www.mediocrechocolate.com/white-pizza-2/#comments Sun, 19 Feb 2012 15:33:43 +0000 auth http://www.mediocrechocolate.com/?p=722 White PizzaIngredients
  • 1 cup part-skim ricotta cheese
  • 1 cup (4 ounces) preshredded part-skim mozzarella cheese
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 1 cup thinly sliced fresh basil
  • 1/2 cup thinly sliced shallots
  • 1/2 cup finely chopped spinach $
  • 1/2 to 1 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 cup thinly sliced plum tomatoes $

Preparation

  1. Preheat oven to 425°.
  2. Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut into 6 slices.
]]> http://www.mediocrechocolate.com/white-pizza-2/feed/ 0 Winter Blackberry Cobbler http://www.mediocrechocolate.com/winter-blackberry-cobbler/ http://www.mediocrechocolate.com/winter-blackberry-cobbler/#comments Sun, 19 Feb 2012 04:33:31 +0000 auth http://www.mediocrechocolate.com/?p=721 Winter Blackberry CobblerIngredients
  • 2 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup shortening
  • 2/3 cup milk
  • 2 cups sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon fresh lemon juice
  • 2 (16-oz.) packages frozen blackberries
  • 1/4 cup butter, cut into 1/4-inch pieces and divided
  • 1 tablespoon sugar
  • Vanilla ice cream

Preparation

  1. 1. Preheat oven to 425°. Whisk together first 3 ingredients in a medium bowl. Cut shortening into flour mixture with a pastry blender or fork until mixture is slightly crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture is soft enough to form a soft ball.
  2. 2. Turn dough out onto a lightly floured surface, and knead 6 to 8 times. Divide dough in half. Roll 1 dough half to 1/4-inch thickness on a lightly floured surface, and cut into 1-inch-wide strips. Place on a lightly greased baking sheet.
  3. 3. Bake strips at 425° for 15 minutes or until lightly browned. Transfer strips to a wire rack, and let cool completely (about 30 minutes). Reduce oven temperature to 350°.
  4. 4. Meanwhile, roll remaining dough half to 1/4-inch thickness; cut dough into 1-inch-wide strips.
  5. 5. Sprinkle 2 cups sugar, 1/3 cup flour, and lemon juice over frozen blackberries in a large bowl, and gently stir.
  6. 6. Spoon half of blackberry mixture into a lightly greased 13- x 9-inch baking dish. Break each baked dough strip into 2 or 3 pieces, and place on top of blackberry mixture in baking dish. Dot blackberry mixture with half of butter pieces. Spoon remaining blackberry mixture over baked dough strips.
  7. 7. Arrange unbaked dough strips in a lattice design over filling, and sprinkle with 1 Tbsp. sugar. Dot blackberry mixture with remaining butter pieces.
  8. 8. Bake at 350° for 50 to 60 minutes or until pastry is golden and mixture is bubbly. Serve with vanilla ice cream.
]]> http://www.mediocrechocolate.com/winter-blackberry-cobbler/feed/ 0 Soft Black Bean Tostadas http://www.mediocrechocolate.com/soft-black-bean-tostadas/ http://www.mediocrechocolate.com/soft-black-bean-tostadas/#comments Sat, 18 Feb 2012 15:24:40 +0000 auth http://www.mediocrechocolate.com/?p=713 Soft Black Bean TostadasIngredients
  • Salsa:$
  • 1/2 cup chopped peeled avocado $
  • 1/2 cup chopped seeded tomato $
  • 1/4 cup thinly sliced green onions
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • Remaining ingredients:
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice $$
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt $$
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can black beans, rinsed and drained $
  • 4 (8-inch) flour tortillas
  • 1 cup shredded roasted skinless, boneless chicken breast
  • 3/4 cup (3 ounces) preshredded Monterey Jack cheese
  • 1 cup shredded iceberg lettuce $
  • 1/2 cup fat-free sour cream $

Preparation

  1. Preheat broiler.
  2. To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.
  3. Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
  4. Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
  5. Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.
]]> http://www.mediocrechocolate.com/soft-black-bean-tostadas/feed/ 0 Texas Sheet Cake http://www.mediocrechocolate.com/texas-sheet-cake/ http://www.mediocrechocolate.com/texas-sheet-cake/#comments Sat, 18 Feb 2012 04:31:17 +0000 auth http://www.mediocrechocolate.com/?p=712 Texas Sheet CakeIngredients
  • Cooking spray $
  • 2 teaspoons all-purpose flour $
  • 2 cups all-purpose flour (about 9 ounces) $
  • 2 cups granulated sugar $
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt $
  • 3/4 cup water
  • 1/2 cup butter $
  • 1/2 cup unsweetened cocoa, divided $
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon vanilla extract, divided
  • 2 large eggs $
  • 6 tablespoons butter $
  • 1/3 cup fat-free milk $
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans, toasted

Preparation

  1. Preheat oven to 375°.
  2. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
  3. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
  4. Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.
]]> http://www.mediocrechocolate.com/texas-sheet-cake/feed/ 0