Obviously, today is a very special day. Some of you may remember that my son helped me make my birthday cake last year, and he really loved it, so I offered him the chance to help make his Mimi’s cake this year and he was very excited.   I checked in with my friend Lisi over at Lisi’s Luscious Desserts (she’s my go-to for all things baking), and she recommended a few recipes that Boo would have a fun time with.  So thanks, Lisi!

Chocolate Yogurt Muffin Cake with the frosting from Double Fudge Frosted Brownies was what we ended up with.  Photos to come of the process for us!

Notes with baking:  This was a special occasion.  As I am not a huge baker (although I always enjoy the end result), I don’t stock super high quality vanilla and chocolate. However, my advice: when it comes to your mother-in-law, don’t skimp. I made a trip out to get some madagascar vanilla (the best that I know of) and used ghiradelli cocoa powder (I like it over the regular Hershey’s in the grocery store).  Maybe Lisi will come back to recommend a better cocoa powder?

Cake:

8 tablespoons (1 stick) butter, softened room temp
1 1/2 cups sugar
2 eggs
2 cups flour
3/4 cup cocoa powder (natural)
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1 1/2 cups plain yogurt
1 1/2 teaspoons vanilla extract
semi-sweet chocolate chips, milk choc chips, and/or white chocolate chips – about 1-2 cups total

Preheat oven to 350 degrees.

Cream the butter and sugar with paddle attachment or beaters – until light and fluffy – about 4-5 minutes.

Beat in the eggs, one at a time.  Add the vanilla and scrape, and beat again.

In a small bowl, whisk together the flour, cocoa, baking soda and salt and add to the batter in thirds, alternating with the yogurt (in halves).  Mix on lowest speed or by hand and until just incorporated.

Pour into two 9″ round cake pans. Place a few chips on top of the batter. Small children may sneak chips into their mouths (see below). Older children might be aghast at melted chocolate in their hands when they painstakingly place the chips one by one on top of each cake layer.

Bake for about 20-25 minutes. Your oven may vary. I had to check multiple times since this recipe was geared towards muffins and not bigger cakes.  A fine example of monitoring your cakes is below:

Frosting:

3 tablespoons unsalted butter, but into tablespoons
2 ounces unsweetened chocolate
1 ounce milk chocolate
1 1/2 cups confectioners’ sugar
1/4 teaspoon kosher salt
1/4 cup heavy cream
1 teaspoon vanilla extract

Place the butter and both types of chocolate in a medium saucepan and heat over super low heat (or in a double boiler).  Stir constantly – you want to melt this – not cook or burn it.

Transfer the melted chocolate and butter to the bowl of an electric mixer and add half the confectioners’s sugar, the salt and half the cream.  Beat with the paddle at low speed, then add the remaining confectioners’ sugar, cream an then the vanilla.  Beat on medium speed until the frosting is nice and smooth and shiny.

This dinner was by request, since today is a very special day! Mimi requested chicken marsala for her birthday dinner. Boo has been helping me cook today!  We are serving this with broccoli sauteed in garlic oil.

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Salads are kind of a staple in this house. The most popular ones always seem to involve fruit and nuts, so I figured I’d give this one a try.  It’s pretty straightforward, I add a little bit of crumbled blue cheese to the salad for bite.   Lettuces can vary…we love arugula, but I think it’s a bit too peppery for this, so I use a spring mix. Here’s the recipe for the raspberry vinaigrette!

1/4 c. olive oil
10 oz. jar of seedless raspberry jam
1 c. seasoned rice vinegar

My first Dave Lieberman recipe. It looked promising, so I’m going with it.

My love affair with short ribs began a few years back.  I was out for Valentine’s Day with suitNtie, at a lovely local restaurant. They offered a bbq short rib appetizer served over crispy noodles. I was intrigued and decided to try it (having never had short ribs before).  It was a food epiphany. I fell in love. Appropriate, no?

I’ve been working for the past few years to find the best short rib recipe to do at home.  We’ll see how this one works out! This has been adapted for the crockpot. Someday, I will own a dutch oven.

3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
3 tablespoons vegetable oil
10 to 12 garlic cloves smashed
1-inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces good ale (recommended: Bass)
3 tablespoons rice wine vinegar
1 cup hoisin sauce

Season the ribs generously with salt and pepper. Heat the vegetable oil in a crockpot over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.

Lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.

Pour the hoisin sauce over the ribs, move the pot to the oven, and cook for 30 minutes more.

Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you’re left with just the good stuff for sauce.

I’m kind of a ho for comfort food.  BLTs are one of the best, simplest forms of this.  Particularly with really good bacon and homemade bread. Eek. It’s one of the rare handful of times that I allow mayonnaise into my sandwich. Even then, though, it’s only a little scraping of it. I use the local bacon in my butcher counter at the grocery store. The difference between it and any of the bacon in the bacon/hot dog area of the meat department is HUGE. Trust me.

Lemony Crunchy Potatoes are courtesy of our friend Giada.

Applewood BLTs (per sandwich) with thyme aioli:

3 slices thick cut applewood bacon, crisped thoroughly
2 slices beefsteak tomato
3 leaves Boston (or bibb) lettuce)
1 tsp. low fat or fat free mayonnaise
1/2 tsp. lemon juice
1 pinch dried thyme
2 slices thick cut homemade country white bread, toasted

Mix together mayonnaise, lemon juice and thyme, let sit in fridge while making potatoes and bacon and slicing tomatoes and lettuce. When ready to assemble sandwich, divide aioli between both slices.

Lemony Crunchy Potatoes:

2 pounds baby or fingerling potatoes
1/4 cup olive oil, plus extra as needed
3 cloves garlic, peeled and halved
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper

For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

First of all, Happy Valentine’s Day!

I got all mushy when I was making the menu plan for this month and decided to do something red for V-Day, since suitNtie will not be celebrating until TOMORROW. No reason not to be a little festive, though.

I’ve also been looking for more alternative protein ideas. I’ve had a few successes introducing them into our menus and I’m hoping this one will work out as well. It’s a staple down South and there’s gotta be a reason why, so I’m stepping in to check it out. I couldn’t pass up such a simple recipe. The whole soaking beans overnight thing is a little work intensive for my taste, but as long as you remember to do it, you’re good. And it sure beats processed foods, mos’ def.

1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 pound smoked Creole seasoned sausage (andouille), cut into small pieces (I am using this, because andouille wasn’t available in my grocery store)
2 cups dried red beans, soaked overnight and drained
1 quart water
Kosher salt and freshly ground black pepper
Hot cooked rice (about 3 to 4 cups)

For more great menus, please visit http://www.orgjunkie.com!

Wednesday 16- applewood BLTs and lemony crunchy potatoes
Thursday 17- Braised Asian short ribs (NEW!)
Friday 18- salad with pulled chicken, pecans and apples with raspberry vinaigrette
Saturday 19- Mimi’s birthday! Chicken Marsala with broccoli sauteed in garlic and lemon, and homemade chocolate cake with chocolate frosting made by Boo! (Kids in the Kitchen)
Sunday 20- Roast Beef with slow cooked tomatoes and garlic (NEW!)
Monday 21-  FFY Buffet
Tuesday 22 – balsamic glazed pork cutlets with lentils (NEW!)
Wednesday 23 – chicken cobb burgers (repeat)
Thursday 24 – lone star chili con carne (repeat) and hot dogs for the kiddos
Friday 25   Chicken Roll-Ups (NEW!)
Saturday 26 – FFY Buffet
Sunday 27 – Skillet Potatoes & Kielbasa (NEW!)
Monday 28- open faced hot turkey sandwiches and mashed potatoes

So, one of the easiest ways to determine whether something will be devoured in the Kitchen is often to ask, “Is it Mexican or Tex-Mex?”  Because suitNtie loves all things hot and spicy (like myself), it goes over very well here.  I saw this recipe and figured I’d adapt it a little bit and give it a try because it had a bit of a different flavor profile and looked nice and easy. I like the potential of using leftover roast chicken for it, too. Love recipes like that!  This size will serve 4 people.

1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped, plus 1 tablespoon adobo sauce (from same can)
Coarse salt
4 cups cooked chicken, skinned and shredded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups  tortilla chips
1/4 cup reduced-fat sour cream
1/4 c. crumbled goat cheese

A pizza night alternate.   I feel like suitNtie could sing “My Favorite Things” to this calzone (well, if I added pepperoncinis and jalepenos to it).  Moo’s godmother inspired this recipe, she makes an amazing stromboli that I’ve turned into a calzone for our purposes. Nom, nom, nom.

For what it’s worth, I’ve only recently determined the difference between a stromboli and a calzone. I wasn’t aware there was one for the longest time. Yay for marrying Italian.  This recipe is endlessly adaptable, too, which is nice!

1 pizza dough (in this case, refrigerated Pillsbury style)
1/3 lb. good quality ham
1/3 lb sandwich pepperoni
1/3 lb. genoa salami
1 cup shredded italian blend cheeses
2 tbsp. grated parmesan, for sprinkling on top of calzone
2 tbsp. dried Italian seasonings
1 heaping tsp. dried oregano

1.5 cups leftover marinara sauce, for dipping

Preheat oven to 350. Roll out dough and layer meats and cheese inside, sprinkling with herbs, before closing calzone and making sure seams are tightly sealed. slice a few small vents into top of calzone and sprinkle with grated parmesan.

Bake until top is golden brown and cheese is bubbly. Serve with small bowl of marinara for dipping.

My friend Laura makes a pretty fierce turkey meatloaf. It was wonderful, but the first time I made it, I loved it but suitNtie found it bland (this from the man who drinks buffalo sauce from a glass, practically). Because I thought the recipe was so great, I searched for a way to spice it up a bit for our family’s needs. This is the result!

1 tbsp olive oil
1 onion, minced
1 1/4 pounds ground skinless turkey
1 cup of plain bread crumbs
1/2 cup fat-free milk
1 egg white, lightly beaten
3 tbsp ketchup
2 tbsp grated parmesan cheese
1 tsp minced garlic
1/2 tsp basil
1 heaping tbsp thyme
3/4 tbsp. paprika
1 1/2 tsp. salt
1 tsp. garlic powder
1 tsp. black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp oregano

1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray. In a small non-stick skillet heat the oil. Saute the onion until tender 4-5 minutes.

2. In a small bowl, combine all the spices with salt and pepper. In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic, blend well, then sprinkle in spices and distribute evenly. Shape into a loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes before slicing.