Contest Update

Because we received so many delicious recipes, we have decided to postpone the announcement of the 100th Post Contest winner until Monday August 10th.

Guacamole Salad

This vegetable salad is fresh and citrusy. It is chalked full of vitamins and flavor. I first had this salad sitting outside on a family members deck in the early evening, it was perfect, and so I would suggest that it makes a perfect side to a summer barbecue. Be warned that the lime is a very distinct flavor, so if you are planning to serve it with another citrus flavor, you may want to add less lime, although I would make it just as is.

Guacamole Salad
Recipe adapted from Barefoot Contessa at Home, 2006
Pictures by Caroline

Ingredients:
1 pint grape tomatoes, halved (I used 3 or 4 Roma tomatoes)
1 yellow bell pepper, seeded and ½-inch diced
1 (15-ounce) can black beans, rinsed and drained
½ cup red onion, diced small
2 tablespoons minced jalapeño, seeded
½ teaspoon freshly grated lime zest
¼ cup freshly squeezed lime juice (2 limes)
¼ cup good olive oil
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
½ teaspoon minced garlic
¼ teaspoon ground cayenne pepper (I substituted red pepper flakes)
2 ripe avocados, seeded, peeled, and diced in ½-inch pieces

Directions:
1. Place the tomatoes, yellow pepper, black beans, red onion, and jalapeño peppers in a large bowl.
2. Whisk together the lime juice, lime zest, olive oil, salt, black pepper, garlic, and pepper flakes.
3. When ready to serve, pour dressing over vegetables and toss well. Add avocados and gently fold them into the salad. Serve and enjoy.

Chocolate-Craisin Biscotti

Looking for something to dip into your glass of milk, hot chocolate or tea? These are perfect. If you have never had biscotti, let me tell you a little bit about them. They are a hard, dry, cookie made for dipping. They orginate from Italy; today you will often find them decoratively displayed in a glass jar at your favorite cafe. You will often see almond flavored biscotti, vanilla biscotti dipped in chocolate, or chocolate biscotti with almonds. Really the options are endless. Here I combined the sweetness of chocolate with the tartness of craisins (dried cranberries). These are great to serve guests, give as gifts, or as a late night treat.

Chocolate-Craisin Biscotti
Pictures by Caroline
Recipe by Caroline
Yield: about 24 cookies

Ingredients:
½ cup butter, softened
1 ¼ cups sugar
2 eggs
2 ¼ cups white all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 tsp vanilla
½ cup craisins

Directions:
1. Lightly grease a cookie sheet and set aside. Heat oven to 350°F.
2. Beat the butter and sugar until blended and creamy. Add the eggs and the vanilla, blend. In another mixing bowl combine the flour, cocoa powder, baking powder, and salt; stir together. Slowly mix dry ingredients into the wet ingredients until well combined; your dough will be quite thick. Add craisins to dough mixture and stir with a wooden spoon.
3. Divide dough into two pieces. Shape each half into a 10-inch long roll. Place rolls on the prepared cookie sheet (you can flatten them slightly with your hand if you want thinner slices). Bake for 30 minutes or until a wooden toothpick comes out clean. Cool rolls on the cookie sheet for about 30 minutes.
4. Cut each roll diagonally into ½ inch slices. Place slices close together, cut side down, on the cookie sheet. Put back in the oven for about 8 minutes; remove from oven, flip each slice over and cook another 8 minutes (watch carefully so that you don’t overcook them). Remove from oven and let cool on a wire cooling rack. (Keep these in a sealed bag or jar so that they don't dry out, or you can freeze them.)

Polynesian Chicken

I suppose the only thing truly Polynesian about this dish is the pineapple. But my family has always made some variation of this chicken and called it Polynesian, so Polynesian it will be. Its only flaw is that it's on the sweet side of things, but I don't really consider that to be a problem. The pineapple juice marinade makes a delicious, tangy glaze for the chicken and an excellent sauce served over rice.


Polynesian Chicken
Recipe by Kelly
Pictures by Kelly
Serves 4-6

4 chicken breasts
1 cup pineapple juice
2 tablespoons lemon juice
2 tablespoons mustard
1 cup brown sugar
1/2 teaspoon salt
1 cup pineapple chunks or tidbits
2 tablespoons cornstarch
4 tablespoons water

1. In a large bowl, combine juices, mustard, sugar, and salt. Pour 1/4 cup of juice mixture over chicken and marinate about 20 minutes.
   
2. Place chicken on preheated grill. Brush marinade over the top of chicken while grilling. Turn once and brush with marinade.
   
3. While chicken is cooking, heat remaining 3/4 cups of marinade and pineapple tidbits in a small saucepan. In a separate bowl, mix cornstarch and water until smooth; add to marinade and bring to a boil. Simmer 3 minutes.
   
4. Serve chicken over rice and topped with pineapple juice sauce.
   

Green Pepper Steak

This dish is a perfect weeknight meal. It's hearty, healthy, and delicious. And it's pretty easy--the hardest part is waiting for it to be ready to eat.


Green Pepper Steak
Recipe adapted from Dorothy Rich
Pictures by Kelly
Serves 4

1 tablespoon olive oil
1/3 cup soy sauce
4 tablespoons water
2 large garlic cloves, minced
1 tablespoon ginger root, finely chopped
1 pound chuck tender steak, cut into 1/4 inch strips
1 green bell pepper, cut into thin strips
1 cup green onion, chopped
1 cup celery, diced
1 tablespoon corn starch
1/3 cup water
4 Roma tomatoes, halved and sliced lengthwise

1. In a bowl, mix soy sauce, 4 tablespoons water, garlic and ginger. Add steak and let stand 5 minutes.
2. Heat oil to medium high heat in a large skillet. Add steak (without sauce) and cook until all sides are browned. Pour sauce onto steak and cover. Let simmer on low 20 minutes.
   
3. Add vegetables to skillet. Cook, covered, 5-10 more minutes, or until vegetables are tender.
   
4. In a small bowl, mix corn starch and water until smooth. Add to sauce and stir until thickened.
5. Add tomatoes and cook, just until warm. Serve over rice.

Lemon Shortbread

The other day I had a craving for dessert and, feeling too lazy to go to the store, I decided to make something that I actually had the ingredients for on hand (what a concept). As I looked around my cupboards, I promptly realized I had almost nothing with which to make a tasty treat: flour, butter, sugar, and salt. That was it! But then I remembered the lemons sitting on the counter and suddenly my dessert night didn't look so bleak. What could be tastier than a quick lemon shortbread?

Because of its crumbly texture, this shortbread is baked in a cake pan, or in absence of a cake pan, an 8 x 8 square pan. The recipe also suggests using a food processor to mix the butter and flour mixture to that perfect shortbread dough consistency. Alas, I've been temporarily living away from all of my kitchen accessories (I cannot express how much I miss my Bosch mixer that is sitting lazily in storage) and so had to blend the butter in with my fingers. And I was a little bit lazy about it--you'll notice that my dough more on the crumbly side and less on the "moist clump" side of things. Yours should also be crumbly, but perhaps not quite as much as mine. The final product will also be somewhat crumbly, but it won't matter because it will spend most of its time going from the pan to your mouth.


Lemon Shortbread
Recipe adapted from Bon Appetite August 2001
Pictures by Kelly

1 3/4 cups all purpose flour
2/3 cup sugar
2 1/2 teaspoons grated lemon peel
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons fresh lemon juice

1. Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form.
   
2. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
3. Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely.

*Two more days to enter our 100th birthday contest...

Chicken Lime Fettuccine

I am not going to lie, this recipe is a bit more complicated than some that we have posted on Two Little Chefs. It isn't hard, it just has a few more steps and uses three pans, but it is good. And it is full of butter and cream, which make it so tasty.
In the recipe I suggest using a spinach fettuccine. You can use a plain fettuccine, but I think that the flavor of the spinach fettuccine adds to the overall combination. You should be able to find flavored pastas at your grocery store, but you may have to look around a bit for it, and it tends to be a bit pricey as compared to regular dry pastas. Also, the pasta that I buy, which is pictured above, is thiner, more delicate, and not as "dried" out as your regular brand, in fact it cooks in only three minutes. Regardless of what pasta you use though, this is sure to be a crowd pleasier aka great for dinner guests. Enjoy!

Chicken Lime Fettuccine
Recipe by Caroline
Pictures by Caroline
Serves 4

Ingredients:
1 dry fettuccine, preferably spinach flavored
1/3 cup fresh cilantro, chopped
2 tablespoons fresh cilantro, chopped (for garnish)
2 tablespoons fresh garlic, minced
2 tablespoons jalapeño, minced (remove seeds and veins for less heat)
3 tablespoons unsalted butter
½ cup chicken stock
2 limes, freshly squeezed
3 tablespoons soy sauce
2 chicken breasts, diced into ¾ inch cubes
¼ medium red onion, sliced thinly
1 ½ medium red, yellow, or green peppers, thinly sliced (use one type or a variety)
1 ½ cups heavy cream

Directions:
1. Pour soy sauce over chicken in a bowl and let set for 5-10 minutes.
2. Prepare rapidly boiling water to cook pasta; cook according to package directions. Drain.
3. Cook 1/3 cup cilantro, garlic, jalapeño in 2 tablespoons of butter over medium heat for 4 to 5 minutes in a small saucepan. Add chicken stock and lime juice. Bring to a boil, turn down, and let simmer until reduced to a paste like consistency, 6-7 minutes.
4. In a large sauce pan, heat remaining 1 tablespoon butter. Add onion and peppers and let sauté until just very slightly wilted, about 1 minute. Push the peppers to the outsides of the pan, forming an opening in the middle of the pan. Pour chicken and soy sauce into the middle of the pan and let cook about 3 minutes. Add the reserved lime-garlic paste and the heavy cream. Bring the sauce to a gentle boil; boil until chicken is cooked through and sauce has thickened slightly.
5. When sauce is done, toss with the cooked pasta and reserved 2 tablespoons cilantro.

Summer Salad with Grilled Salmon

Summertime is the best time of year to enjoy cooking outside on the grill, and nothing makes meat, especially fish, taste better. This salad receipe combines the flavor of grilled salmon, goat cheese, and balsamic vinegar. It makes a great summer dinner when you want something light, filling, and healthy.



Summer Salad with Grilled Salmon
Salad recipe by Caroline
Picture by Caroline
Dressing recipe adapted from Everyday Foods Serves 4

Salad Ingredients:
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
½ tablespoon olive-oil
5 cups baby spinach
3 cups Romaine lettuce, chopped roughly
2 Roma tomatoes, diced
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans (optional)
1/4 cup Balsamic-Rosemary Vinaigrette (below)

Directions:
1. Heat grill to medium-high heat.
2. Brush fillets with olive oil, and season with salt and pepper.
3. When grill is ready, place salmon on grill and cook for 4-5 minutes each side, or until fillets are cooked through, but still flaky. Take off heat and let rest on a plate for 10 minutes.
4. Combine spinach, Romaine lettuce, tomatoes, goat cheese, and pecans.
5. To serve, place salad mixture on plate and top with a sliced salmon fillet; sprinkle with Balsamic-Rosemary Vinaigrette (below).

Balsamic-Rosemary Vinaigrette
Makes about 3/4 cups

Ingredients:
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 or 2 small garlic cloves
1/4 teaspoon dried rosemary
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup olive oil

Directions:
1. In a blender combine all ingredients except the olive oil. Blend mixture until smooth.
2. Keeping blender going, slowly drizzle in olive oil and continue to blend until creamy. (This dressing can be kept in the refrigerator for up to two weeks. If it becomes somewhat solid, run bottle under hot water and shake well.)

ps...don't forget, one week left to submit to our 100th Post Birthday contest

Chicken and Cabbage Salad

For most of my life, I thought I hated cabbage. And then one day I tried these fish tacos with cabbage and realized it wasn't half bad. I actually liked it. A lot. But the thing about cabbage is that there's always way to much in 1 head of cabbage for just one recipe. Since I hate throwing food out, this presents a problem: how do I use all the cabbage in 1 head without making the same dish several times in a row? Here's the solution! A delicious, healthy, easy salad (the only complicated thing you have to do is chop vegetables) with cabbage as the main ingredient. I made this salad as my main course for dinner last night. You could also serve it as a side (perhaps omitting the chicken) and it would make a great dish to share at a potluck.


Chicken and Cabbage Salad
Recipe by Kelly
Picture by Kelly

Dressing
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup fresh cilantro, chopped
3 tablespoons fresh ginger, minced
4 large garlic cloves, minced
1 tablespoon olive oil
1 cup canned unsalted chicken broth
1 1/2 teaspoons sugar
2 teaspoons minced jalapeño chili (optional)

Salad
6-7 cups cups sliced green or red cabbage (or a mixture of the two)
1 1/2 cups grated carrots
1 cup chopped green onions
4 ounces snow peas
2 cooked chicken breasts, shredded or cut into chunks

1. In a small bowl, combine all ingredients for dressing. Whisk well.
2. In a small saucepan, bring some water to boil. Add the snow peas and cook for about 2 minutes, or until the peas begin to puff out. Remove from heat and drain. Trim and cut in half.
3. In a large bowl, combine cabbage, carrots, onions, peas and chicken. Pour dressing over the salad and toss to combine. Serve immediately or chilled, up to 6 hours later.

Buttermilk Pancakes with Blueberries

To my great delight, it's finally blueberry season! If you're not taking advantage of the fresh blueberries finally available, you're missing out on some serious deliciousness. And if you happen to get bored with eating blueberries in your cereal, muffins, or as a snack (though I really can't imagine that happening), throw some in these buttermilk pancakes. Or go really wild and make them for dinner one night. I bet your kids will love it.

Grandma Jane's Buttermilk Pancakes with Blueberries*
Recipe by Grandma Jane
Pictures by Kelly

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
2 cups buttermilk
2 tablespoons oil
2 eggs
1 cup blueberries (optional)

1. In a large bowl, whisk all dry ingredients together.
2. In a separate bowl, combine buttermilk, oil and egg.
3. Add buttermilk mixture to dry ingredients and mix just until combined (the batter will be quite thick).
4. Scoop batter onto a hot, well greased griddle (try about 1/3 cup of batter for each pancake). Sprinkle a few berries onto each pancake before flipping.

*This recipe comes courtesy of my friend Lindsey's dear grandmother. She's famous for this delicious pancake recipe.

Don't forget to check out our Contest below!

Chocolate Fudge Torte

We are 100!

Today is our 100th Post Birthday and we are celebrating in two ways. One, we are serving this very rich, delicious, decadent Chocolate Fudge Torte. And two, we are hosting a contest and giving away one of our favorite cook books, The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients by CCP Carole Bloom. For more information about the contest review the previous post entitled Our 100th Birthday Contest.

Chocolate Fudge Torte
Recipe from Rebecca (not sure where she got it)
Pictures by Caroline

Crust
1 package Oreos
2 oz. cold butter

Filling
5 oz. Unsweetened baking chocolate bar
2 sticks butter
½ cup cream
2 cups sugar (superfine bakers sugar works the fastest and best; or make your own by putting your sugar in a blender and mixing it until the grains become finer)
4 eggs and 1 egg yolk
1 tsp vanilla

Crust Directions:
1. Cover a 9 inch spring form pan with parchment paper.
2. Using a food processor, pulse half of the Oreo cookies and one ounce cold butter until coarse meal consistency. Spread evenly on the bottom of the spring form pan. Repeat with second half of Oreos and one ounce butter. (I don’t have a food processor, so I had to do smaller batches in my blender.)
3. Pour each half of crust into the pan and pat down well. Set aside.

Filling Directions:
1. Melt the chocolate and butter in a double boiler over medium heat. Add the cream and sugar and continue to cook for 15 to 20 minutes (closer to 30-40 if using regular sugar) or until the sugar is dissolved. Remove from heat and let stand for 10 minutes. (If you don’t have a double boiler, like me, just place a glass bowl on top of a pot with an inch or two of water, as seen in the above picture.)
2. In a medium bowl, using a mixer, mix the eggs and vanilla.
3. Add the warm chocolate mixture to the egg mixture and beat until smooth (be careful not to overbeat).
4. Pour chocolate/egg mixture over the crust.
5. Bake in a preheated 350° oven for 35-40 minutes or until the outside puffs slightly and the middle begins to firm up. Do not over bake; it will set up some more in the refrigerator.
6. Refrigerate for at least 4 hours. Dust with confectioners’ sugar and serve with whipped cream or vanilla ice cream. Note: this freezes well. Wrap in plastic and foil. When ready to serve, let thaw in refrigerator for several hours before serving.

Our 100th Birthday Contest

To celebrate our 100th Post Birthday we are hosting a contest and giving you the opportunity to win one of our all-time favorite cook books, The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients by CCP Carole Bloom. Here is what you need to do in order to win:

1. Send us your favorite recipe by July 22nd. Be sure to include ingredient’s, directions, and where you got the recipe from. Also include why this is your favorite recipe. Examples, your Mom always made it for you as a child; it is your best party recipe that everyone raves about, or you just love it and can’t get enough of it.
2. To submit your recipe or recipes (three submissions per person), email us at twolittlechefs@gmail.com.
3. We will be picking our favorite and announcing a winner on July 31st. We will post the winning recipe and notify the winner by email.
4. Be sure to submit your recipe by July 22nd.