A Challenging Dessert, but Every Bite is Worth it!

As many of you know I am originally from New England.
Boston Cream Pie is in our blood. It's a birthright..LOL

One morning in December I was watching QVC and saw "Junior's" Cheesecake announcing a "New" Cheesecake. The "Boston Cream Pie Cheesecake". The Demo was mouth watering.
You can see it if you click on the link above. Thank goodness the TV is a way away from the sofa..I would have had some "splainin" to do. Anyway I watched the entire Demo. I then immediately hit the computer to see if I could get a close up picture. I had to see this and figure it out. Little did I know that this was going to be a research project of Junior High School proportions. I found a few pictures, but they were of home made ones. Apparently Junior's gave QVC the exclusive for the month of December and were not selling it on their website. Aaaarrrgghhhhh! I Will Not Be Defeated! I will figure this out.
I continued the research and found a You tube video of one of the "Junior's" Execs doing a demo @ Google
He explained much of the process.
Here it is:
Juniors uses a "yellow cake" at the bottom of their cheesecakes some of the time. In this instance they did use a Yellow cake on the bottom, then made the cheesecake on top of it. (using the yellow cake as a "crust") They then bake it in a water bath. Once baked, it's cooled, then refrigerated Overnight! In the morning it is then covered with a layer of Pastry Cream. Another yellow cake layer is placed on top and it is refrigerated again. After a minimum of 4 hours, the cake is then covered with Chocolate Ganache and refrigerated once again!
I was in awe. Although I am an "advanced" home cook, "Pastry Cream", "Cheesecake"..and "Ganache" all in one cake. All in one place. Hmmmm...Challenging for sure. I was not intimidated, though. I had never made Pastry Cream before, but was confident that if I could get the process down, I could do it.

Here's a pic of the final piece

Not bad, huh? Let me tell you.. There was a Pastry Cream Dance in my kitchen that day!

Well, I've told ya the process, now here's the recipe and the Instructions.

I won't say it's easy.. But..It's totally doable. The alternative is paying $40.00 (plus shipping) to Juniors for an 8" cake. If you can get one and QVC doesn't have an exclusive.

It could be something you might want to use as a Valentine. The receiver will surely LOVE it!

Here goes:

Yellow Sponge Cake

Ingredients

1 C Butter (room temp)

2 1/2 C Sugar

3 Eggs (room temp)

1 1/2 tsp Vanilla

2 1/2 C Sour Cream (room temp)

3 3/4 C A/P Flour

2 1/2 tsp Baking Powder

2 1/2 tsp Baking Soda

Preheat Oven to 350 degrees F.

Grease and Flour (2) 9 inch Cake Pans.

In Mixing Bowl, Cream together Eggs, Butter and Sugar.

Beat until fluffy.

Add Sour Cream and Combine.

Add Vanilla and combine.

In Separate Bowl combine all dry ingredients.

Add dry ingredients, mix until well combined.

Pour Cake batter (divided evenly) into the 2 Cake pans. Tap sides and bottom for air bubbles.

Place in 350 oven, Bake for 30 - 40 mins or until toothpick inserted comes out clean.

Remove from oven and cool on racks for min 1 hour.

Pastry Cream

Pastry Cream needs to be done ahead so chilling time will coincide with the process. 

Instructions for Pastry Cream and Chocolate Ganache Preparation courtesy of: FoodWishes.blogspot.com

See Video below.

Ingredients

1/2 tbsp butter
1 cup whole milk
1 cup whipping cream
1/4 C or 7 tablespoons sugar
2 tablespoon cornstarch
3 eggs
2 teaspoons Vanilla extract
big pinch of salt


Chocolate Ganache
*Instructions are also in the video.


Ingredients
4 ounces high-quality dark chocolate, preferably bittersweet
1/2 cup cream
1 teaspoon butter

Please take a moment to view this video, It explains the Pastry Cream & Ganache Process.
Please do both ahead of making the Cheesecake Portion of the cake.

Ok, Are we caught up?
We need to move on to the cheesecake.
There are a few things I need to let you in on.
I did not do this cake in a "Spring form pan"
You can if you want to.
It may be easier, but I wanted the size.

Cheesecake

Ingredients

2 Eggs
1/2 C Sugar
16 oz Cream Cheese (softened)
2 tsp Vanilla

Combine Eggs and Sugar. Beat until Fluffy. Add Cream Cheese. Beat until Smooth.
Fold in Vanilla.

Instructions

Take on of the Yellow Cake layers and Slice it's thickness in half. (or just shave off the top making it even.)
Put the cake back in it's 9" baking pan. Pour the Cheesecake batter over it. Place the Cake in a larger (I used an oblong pan) Pan. Fill the Oblong pan with Water to about mid way of the 9" baking pan.
Bake the Cheesecake for 30 mins.
Remove from oven, cool for 30 minutes.
Place in refrigerator for 2 hours.

Whole Cake Assembly:


Remove Cheesecake from pan.
(yes it can be done, I did it. Just be patient and careful. The yellow cake on the bottom makes it easier to do.) **If you used a spring form pan, this step will be "Remove Outer Ring."


Once Cake is "removed from pan" You will note the first layers are done.
Now add the pastry cream over the cheesecake layer.
Then Add the other Yellow Cake Layer on Top. Refrigerate for 2 hours.
Remove from Refrigerator
Cover with Ganache (per video)
Refrigerate immediately.





**NOTE:

I thought my amount of Pastry Cream could have been doubled. To try it, you might want to stay with the recipe as given, but After making it, I think it could use double the amount of Pastry cream to establish a "True" Pastry Cream Layer.

The completed Cake is Fantastic! Well worth every step in the process. Tips would be: Make the Pastry Cream and the Ganache first. Set aside the Ganache and the Pastry Cream can refrigerate all day if you want. The colder it gets the thicker it gets.

When you cut the first piece and taste the first bite...You'll ahhhhh and say Yup she was right. It was WELL worth it.


Best of Luck my Foodies! This is what it's all about!

Simple Desserts, you'll love!

Have you ever had company show up without notice and had your poor husband run to the store or the bakery for something while you entertain them? Or maybe you were so enthused with planning, shopping and cooking for dinner that you completely forgot Dessert? Maybe you simply live alone and don't want leftovers to kill your diet! 

For me it's usually a really great dinner and then I am so "ahhhhhhhhed out" (full) that I don't have the energy to make dessert.

I have answers for all of those times.

Homemade Apple Crisp

4 Apples : One per person (cored and chopped)
4 Tblsp Sugar: One per dish
4 Tblsp Cinnamon: One per dish
4 Tblsp Butter: One per dish (melted)
8 Nilla Wafers: 2 per dish (crumbled)

This is the easiest dessert you will ever make.

Here we go:
In a small mixing bowl, Mix together the Sugar and the Cinnamon
Add Cookies to Cinnamon Sugar Mixture
Evenly Distribute Chopped Apples among the 4 dishes.
Pour the Cookie and Sugar Mixtures over the Apples evenly.
Pour Butter evenly over each dish.
Microwave for 3:30. (3 mins 30 secs)
Serves 4.
*Of course: You can add a dollop of Whipped Cream, or even a Scoop of Vanilla Ice Cream.
You can also Substitute Brown Sugar for White Sugar :)

Ready for another one??? Was that one not easy? Lets try another....

Meringue Shells

6 egg whites
2 tsp Cream of Tarter
1  C  Sugar
1 tsp Vanilla (or lemon if you wish)

Ok, Ready???

Pre-heat oven to 400 degrees ( for crispy white meringues, oven @ 200 degrees f )
Line Baking sheet with Parchment paper

Beat Egg White on High speed until frothy.
Add Cream of Tarter.
Continue Beating until white.
Add 3/4 C Sugar. (save 1/4 C for when whipping is complete).
Continue Beating until Egg Whites have come to "Stiff Peaks"
(this means when you turn the beater upside down and they don't fall off.)
Fold in remaining Sugar
Place Large Spoonfuls of the Meringue into a Ziploc Bag.
Cut a corner off the end
Squeeze Meringue on to parchment lined baking sheet in a circular motion.
Going up in rows to form a "bowl".
See it here?

Bake in 400 degree oven for 40 minutes.
This will yield a Marshmallow Like, Golden Brown Meringue Shell.
Very soft and light...mmmmmmy goodness!

*If dry/crispy White Meringues are desired:
Bake @ 200 degrees for 2 hours. Turn oven off and leave the meringues in the oven for an additional hour.

Hard or soft, The shell can then be filled with anything you desire.
In this example I made "Stewed Fruit"..(recipe to follow)

Is that fabulous or what??

Stewed Fruit: is simply fruit that is poached in a sugar syrup until it starts to macerate (break down)

In a heavy Sauce pan place
1 lb of fruit (in this case I used strawberries, blueberries and raspberries)
1 Cup Sugar
1 Cup Water
And bring to a boil.
Allow to simmer on med/low approx 30mins (or until the fruit is just soft)
When removed from the heat add 1 tsp lemon juice.
Stir and refrigerate until completely cooled.
The fruit is ready to serve when it's cooked. So you just need to decide if you want it warm or cold.
I chose warm.
Pick a topping if desired. (whipped cream or ice cream) and have at it!
Could not be easier.

What's that? You want another one?? Ok. Well, this one's not going to be pretty... but oh boy is it good!!!

Mini Chocolate Cheesecakes!

Cream Cheese (2)  8 oz pkgs (softened)
2 eggs (room temp)
12 Oreos (can be small chocolate wafers or nilla wafers)
3/4 C Sugar
4 oz Chocolate (melted) (can be Bar chocolate, can be Bakers Semi Sweet, can be 1/4 cup Nutella)

Pre-heat oven to 350 f

In Large Mixing bowl, place Combine Eggs and Sugar.
Beat until fluffy.
Add Melted Chocolate
Beat until combined
Add Cream Cheese.
Beat until thoroughly combined

Prepare Cupcake Tins with Paper liners.
Add 1 Oreo into each liner.
Pour Cream cheese Mixture into each liner to 3/4 full.

Bake in 350f oven for 30 mins.
Remove from heat immediately.

Top with shaved chocolate if desired at this time.
Cool in tins for 15 mins.
Remove from tins and Chill for min 1 hour.
For a great Quick Dessert Serve as is.

If you would like to make this more of a Special Occasion "Dessert", top with 1 tsp Chocolate Sauce, a dollop of Whipped Cream and Crumbled Oreos.
***Just a note: The reason I only have a pic of the Cheesecakes in the pan...is because I never got to take a pic after they were out of the pan!
They went, THAT fast!
You'll love them too!

Versatile Little Cake of Old World Comfort

What could it be? POLENTA.
What is Polenta? Polenta is simply a cornmeal mush. Better defined in Wikipedia as " a dish made from boiled cornmeal." For me it is a delightful and sooo versatile little instrument for delivering a wonder of sauces.
Polenta is essentially a "finely ground cornmeal" added to boiling water or stock. You can then eat the Polenta immediately as is, or add things like, Butter, Cream, Parmesan cheese...Salt and pepper..etc...
Polenta also can be immediately cooled in a form fitting pan (I use a sheet pan) and refrigerated, so that you later can cut out pieces and use them as vehicles for sauces or stews. Let me Show you...


Polenta Cakes:

Ingredients


6 cups Chicken Stock or Broth
(I always use College Inn and love the New Herb / Wine infused one)

1 3/4  C Yellow Cornmeal

4 Tblsp Butter (1/2 stick
1 tsp Salt
1 Cup Parmesan Cheese


Instructions:


In Heavy Large Saucepan Bring Stock (broth) to Rolling boil.
Add Salt.
Gradually Pour in Polenta.
Wisk constantly to avoid clumping.
Reduce the heat to Low and cook until mixture thickens.(about 15 minutes)
Stir OFTEN.
Turn off heat.
Add Parmesan and Butter.
Stir until butter is melted and Parmesan fully incorporated.


Serve warm.

*If making Polenta Cakes :
Pour prepared Polenta into a shallow baking pan 

Refrigerate for 4 hours (min)
Remove from Refrigerator, Cut into Serving pieces.

At this point you have 2 choices.
1. Bake Serving pieces on greased cookie sheet in hot oven 425 until golden brown (30 mins)
2. Fry Polenta cakes in Heavy Saute Pan until golden brown.
I chose the to fry as seen here:

Remove from Oil, drain on paper towel.
Serve your perfectly Golden Brown Polenta Cake as is, Deliciously Crisp!

Or topped with whatever you desire:
As I did, with Chicken & Peppers....Comfort Food Feast!!!

Polenta is a Delivery Vehicle for whatever you'd like.
Feel free to play with it. At it's base, it's an easy fix.
Additions of, roasted peppers, sundried tomatoes, Romano cheese, Gruyere cheese... Are wonderful ways to szhuszh it up. You can even substitute Cinnamon and sugar for the Parmesan cheese and add cinnamon sugar after baked, a Sweet Polenta Cake, oh my goodness wouldn't that be a  Great morning idea!
Just try it! It's Easy!!!

Double Duty Ingredients make Cooking Easier!

Double Duty ingredients can be a key to Quick Fix Meals. The easiest way to make sure you are going to have quick and flavorful dinners is to pack your pantry with Quality, Double Duty Ingredients.

This means when you are running down the grocery aisles, with half a shopping list and no idea of what to make...You have in your pantry (and in the back of your mind) some things that you can add one or two ingredients to that will make dinner in a snap! We all have those go to ingredients in our pantry or our freezer, that we can pull out in case of  "I forgot to take something out this morning". Whether it be a Sausage with Fennel, or a Meatloaf mix, or maybe just a bunch of seasoning packets we keep set aside "just in case".

Great examples of this would be: 

Chourico. I am of Portuguese descent.  My house is never without a stick of Gaspar's Chourico. Chourico is a Portuguese Sausage, that yields a wonderful "pork fat" rendering full of garlic, paprika flavor. Some say Chourico is a "Flavor" not a food. This is a staple in my home

Another example may be your choice of Pastas to keep at home. A Rice Product that I keep at home is Mahatma Yellow Rice. It is a Rice that contains not only saffron, but small diced pepper, onion and cilantro there are plenty of Rices that come already flavored. My other favorites are Zatarains. They have a nice variety of different flavored rices you can always use to enhance a quick meal! The yellow rice can be added along side Shrimp, Chicken or Pork, for a quick easy meal. I just Saute the Pork chops in Olive Oil, chopped onion and red pepper flake til brown. Then add the rice (uncooked), a diced tomato and the water required and cover. The rice cooks within the flavor of the pork. The pork cooks through and is tender because of the steam from the rice. A one pot wonder that's a 30 min meal!

For smaller example of how to boost your pantry, We can go to Frozen Vegetables, Spice Packets, Ready made Sauces. Just please be mindful of Quality. As I have said before. The fewer the ingredients, the better the quality needed. This isn't hard. When life throws you a "Chopped Challenge" you can be ready if you take a moment in one of your planned grocery trips to Stock a good pantry.

The following recipe was a "Let's clean out the Fridge Special". 

It was Delish! Enjoy!

Chicken Chourico Burrito

Ingredients

One Stick Chourico

1 Chicken Breast (or 2 chicken thighs) (cooked & chopped) (May use fresh chicken, adjust cooking time)

Fire Roasted Tomatoes (1 can Hunts 15oz chopped)

Laughing Cow Cheese (Sun Dried Tomato & Basil, 1 triangle per burrito)

Tortilla or Flatbread (I used Flatout Italian )

In a saute pan sprayed with "Pam" add chopped chourico.

Saute until renderings are evident.

With the Chourico & renderings Add chicken.

Saute until Cooked Chicken is warmed through. (If using raw, saute until cooked through)

Add tomatoes (juice and all) Cover and Saute on Med Heat , 10 mins.

Place Tortilla on serving plate, spread cheese down the middle.

Place One Serving Spoonful of Chicken Mixture over Cheese.

Fold Tortilla over mixture.

Fold in sides, and continue to roll until closed.

Serve warm

The cheese will met under the heat of the chicken mixture and become an impromptu sauce for the burrito.

Additions can be made to the meal.

If you'd like jalapenos for a "spicy bite" or maybe a chopped cheddar jack atop before folding.

Final Note:

I made this dish twice. First time was for the 10w5 Challenge the 2nd for final pic. Forgot to take a pic of the first one when it was cut open. The 2nd time I used a few different ingredients.

They still stayed within the 5 ingredient restriction.

I substituted Provolone for the Laughing Cow Cheese and used the "Italian Flatbread" instead of a Tortilla! 

It was Great Both ways.

It just goes to show a basic recipe when done well can be a versatile staple in your repertoire!

Have Fun with it!

Breakfast Bake

Sometimes I wake up and am in a savory mood. it's not very often. I am very much a sweet breakfast kind of person. I challenge myself sometimes though, as I am not a morning person and making something outside of my comfort zone (savory for breakfast) I consider this a challenge. The best way to conquer a challenge is make it as easy as possible. I am a competitor in the 10 with 5 Challenge
so I thought making it easy and using the challenge goes hand in hand for sure. I got this!
I decided on something with "double duty" ingredients. Something that contained flavor but not complexity. It is first thing in the morning for goodness sakes. The key ingredient had to have some flavor on its own. I had recently found a wonderful Fennel Seed and Goat cheese Sausage at the store. Love it! Now I have the plan:

Breakfast Bake


3-4 Large Sausage Links (beef, pork, spicy, mild, your choice, just removes the casing)
1/2 c Onion Chopped
1/2 c Bell Pepper (can use pepper of choice. adjust quantity according to taste)
6 Eggs beaten (May add 2 tsps water if thinner consistency desired)
4 oz  Havarti Cheese (for melting over top)(can also use pepper jack)


Preheat oven 400 degrees f

In Heavy saute pan (greased), add / saute Sausage Meat

Add Onions. Saute until Translucent and Sausage is Browned

Add Peppers, saute until softened
Remove from Heat.

Add Eggs

Place Cheese (note: I used Pepperjack and Havarti) be flexible.


Bake in 400 degree oven for 20 minutes, or until cheese has melted and is golden brown.

Serve.

Lemon and Roasted Red Pepper Risotto

I am a Leftover Queen! I love begin able to grab something "leftover" from the fridge and making a great side dish or even Entree. The stretch of my Grocery buck makes me smile! It amazes my significant other how I can make something from "nothing". And I love doing it.
This recipe is one of those things. I love Risotto. I'm not a fan of stirring and stirring. I have a rice cooker.
I know, I know. How hard is rice to make? Well they don't make "instant" rice and "boil in bag" rice for nothing. Some people do not like to make rice as it sometimes can be inconsistent. The rice cooker takes all the guessing out of it! Try it! It might surprise you. (Rival Rice Cooker)
What I do is make a double batch of rice, for when I need it and save half in the fridge for Rice pudding, or for Risotto. Works out well every time!
The trick about risotto is that you need to know what flavors you're looking for. Do I want a veggie side dish? Do I want it to match my chicken entree? Do I want it to stand alone? It's up to you. Risotto is "Rice" until you turn it into something else.

I decided on this day to Roasted Red Pepper & Lemon Risotto. I was having Salmon and thought .. mmm wouldn't this be nice. And boy was it ever!


Lemon & Roasted Red Pepper Risotto

Ingredients:

2 Cups Cooked White Rice (short grain)
2 Tblsp Olive Oil
4-6 Tblsp Butter (quantities of 2)
1/2 Medium Onion (small diced)
1 Tblsp Garlic (chopped)
1/4 C Roasted Red Pepper Chopped (I use jarred roasted red pepper)
2 Cups Chicken Stock
1/2 C Cream (or half and half)
1 C Parmesan Cheese
One Lemon (Grate Lemon peel, then juice the lemon)
2 Tblsp Parsley (chopped)


In heavy saute pan Add olive Oil and 2 tblsp butter.
Upon butter melting, add onion garlic and peppers.
Saute until onions are translucent.

Add Rice and stock.

Stirring constantly, Saute on medium high until rice warmed through.

Add remaining butter, and cream.
Continue stirring until butter melted and rice appears at a creamy consistency.
Add Parmesan

Add Lemon juice and grated peel.
Combine.
Remove from heat.

Add parsley to garnish.

Serve.

Just Salmon & Lemon Potatoes

Sometimes when we are in a hurry we put together a meal that lacks in flavor and appeal.
That just isn't the case with  "Just Salmon".
While it isn't a Filet Mignon with Bearnaise it is a Healthy, Flavorful Entree that I love to make on a weekday that I don't have alot of time but still want something substantial and feeds my "foodie" palette.

Once a month we shop at Costco.

We grab a giant fillet of Salmon. I cut it into 3 pieces and freeze 2. I always make 1 piece fresh from the store.  It's so easy!

Just Salmon
*1.5 lbs Salmon Fillet
*2 Tblsp Complete Seasoning
*2 Tblsp Olive Oil
*2 Tblsp Lemon juice


Preheat Oven 400f


Place the fresh piece of Salmon in a shallow baking dish.
1.Cover it with 1 Tblsp olive Oil.
2.Shake 1 Tblsp Complete Seasoning Over Fillet
3.Squeeze 1 Tblsp Lemon Juice over Fillet
Turn Fillet over, Repeat 1-3.
Place Salmon in the oven.
Lower temp to 375f
Roast Salmon for approx 25 mins or until edges crisp.
(if you do not like crispy edges, remove when flesh is flaky)
When serving, Squeeze additional Lemon to taste.

Side Dishes ?????:
Salmon is so versatile many many things can go along side very well.
Some of my favorites are also quite easy.

Lemon Potatoes:
*1.5 lbs Potaotes (red bliss, or your fav)
*Juice of 1 Lemon
*1 stick of Butter
*2 Tblsp Parsley (chopped)
*Zest of 1 Lemon

Boil 1.5 pounds peeled and cubed potatoes.While the potatoes are boiling,
Melt butter in a saucepan. Remove from heat, Add Lemon and Parsley. Combine. Once potatoes are done, drain and add to Serving dish. Cover with sauce, Garnish with Lemon Zest.

I also make a beautiful Risotto...that is fantastic! Here's a pic! Click on the pic for the recipe!

As in anything, You can do things that have any level of difficulty, but please try the salmon. You might want to make the salmon but may want to grab a bag of Broccoli slaw and a bottle of Slaw dressing. Thats a Fresh idea.
You can add Veggies as I did here, to the salmon while it roasts. Cover the veggies in the olive oil, complete seasoning and lemon, and you have a wonderful no carb side dish!

It's easy to make dinner. Even with 5 or less ingredients.

Fabio's Nutella Biscuits!

Every morning I check my Twitter to see what's up...This morning I found that my Twitter Friend  "Top Chef's"  Fabio Viviani has a New Website. FabioViviani.com
I am so excited for him!

I checked it out and one of the first recipes I saw was a Nutella Biscuit!
Fabio is a self professed Nutella Slave.
I too have been entranced by the versatility and smooth chocolately hazelnut flavor of Nutella!

Well, this morning I challenged him to a Throwdown!
His Nutella Biscuits and My Nutella Brownies!
What do you think?
If he agrees:
I will set up a live link and you all can make both of the recipes with us LIVE via the internet!

We will be able to taste them together and make a final decision, right there and then!

If this sounds Great to you!
Support the idea by Tweeting the Challenge and getting the word out!

10 with 5

The Challenge: 10 Recipes with 5 Ingredients

The Result: Great Time Saving, Budget Friendly Ideas

When taking on this challenge with Julie from "Rosy+Tart" I was excited as I had just recently posted a couple of my "quick fix, few ingredient" recipes and knew they would be my jumping board for the challenge.

The Rules for the Challenge:
1. Create 10 Recipes with no more than 5 Ingredients Each.
Julie touts it can be anything; From a Smoothie to a Pasta Dish, to a Dip! Just use ONLY 5 ingredients.

2. Take a Pic, Post the Recipe and Blog about it!
The reasoning is to SEE what is created, hear if you liked it or as she states (had to feed it to the dog) lol.

3.) Take it at your own pace.
While Julie gave us plenty of time to get our blogs done she gave a little tweak of enthusiasm for "finishing" early. thus making it a "Challenge". She states "I don't expect you to crank out 10 recipes in 10 days. Now if you can...You'll earn a Gold Star or a Cookie." Well, I'm up for either. A Gold Star is my Goal!

Each of my Recipes submitted for the challenge will be marked with a Gold Number.



Sometimes I do 5 ingredient Recipes and don't realize I've done so.
This is because at the heart of this challenge as well as Quick but Great Recipes, you have to be mindful of "double duty" ingredients for your pantry. Infused Olive Oils, Herb & Garlic Pastes and Compound Butters, Stock with Wine and Herb Infusions, Marinades & Gourmet Sauces (watch salt content) that are pre-made, can be found in any ordinary grocery store today. Marinades that can be reduced for a sauce...this also is a wonderful way to reduce ingredients and extend your flavor profile. Also Meats that have flavors already in them such as Chourico (portuguese or spanish sausage) that is loaded with flavor. Garlic, paprika etc...Also Italian Sausage can come with different additions, such as thyme, or fennel, or hot pepper are wonderful "double duty" ingredients..
The key to this "Less is More" mindset is that less ingredients = more flavorful, best quality ingredients. Make the most of what you've got! It certainly can be done, and it can be done well!
Enjoy the Recipes!

A Homemade Chopped Challenge with Great Results!

This morning my Significant Other decided we were having Chicken Breast in our main meal for the day. As he is the one who usually deems what we take from the fridge/freezer this wasn't unusual. He just takes things out and I'm at the mercy of my pantry. Because he refuses that we go Grocery shopping at regular intervals, I perform everyday in my own version of an episode of "Chopped".

Because I always seem to pull something off, he thinks it's not a big deal. When I protest and beg to go grocery shopping at a regular interval so that I can plan and have a weekly menu, he scoffs. He says "I am always happy with what you make, you dont need a plan."
Ugh...Anyway....He is kinda right, but..though a sweet sentiment, this isn't exactly true. He doesn't know how the dish is suppose to turn out, so he just thinks the final result is Great, no harm no foul.
While I enjoy a challenge, I would sometimes appreciate a plan.

As I said, he took out Chicken Breast. I quickly mentally went through my pantry, and fridge. You know the picture you get when you think, "what am I going to make for dinner?" You see the cabinet opening and then you see the shelves of your cabinets and the things that go along with your "star" ingredient.Well this was my challenge. What is in my pantry and fridge that I can make a full meal out of? I am also thinking ugh.. he's doing it to me again.. Why can't I just have a plan? Ok, I think I have Raspberry Vinaigrette in the fridge..that will make a good marinade for the chicken. We had Rice yesterday. Polenta Cakes the day before. Not in the mood for potatoes, Ok, Salad! Vinaigrette = Salad. Ok, save some Vinaigrette and have a salad. Ooh, we have some cuban bread left , I'll make homemade Croutons!  Okay, We have a meal now! I did it again!

When putting the chicken in the marinade, I thought; "This is going to be too thin for the salad, I need to thicken it". Got out the blender, added the Vinaigrette, then added salt and pepper, a lil more rasp sauce, lemon juice and turned it on to whip. I then drizzled in 1/4 c additional vegetable oil to emulsify it. Done! Yummy!

Ok, ready for the real Recipe now? Here ya go!

Raspberry Sauce:
1 c Raspberries.
1/4 c Sugar
1/2 c Water
2 tsp lemon juice
Bring all ingredients to a boil. Simmer until sugar dissolved. Cool in fridge.
(great for desserts. I freeze leftover for other occasions I need a quick sauce)

Raspberry Vinaigrette:
1/2 c Raspberry Sauce
1/2 c Vegetable Oil
1/2 c Raspberry Vinegar (can sub, apple cider vinegar, white or white wine vinegar)
2 Tblsp Lemon Juice
1 Tblsp grated Sweet Onion (vidalia is fine)
Salt and Pepper

Adding Oil last, Combine all ingredients thoroughly. Shake or stir vigorously!

This is used as your Marinade. (keep 1/2 cup aside for New dressing)

*Cover Chicken Breasts with Marinade for as long as possible. (12 hours optimal, 1 hour minimum)

Homemade Croutons:
Heat Oven 450f
Cube 2 Sandwich Rolls or Italian Bread or whichever desired. (enough to cover bottom of baking vessel)
In bottom of baking vessel pour 3 Tblsp Olive Oil, 2 Tblsp chopped Garlic, 2 tsp Chopped Parsley and/or Thyme, Salt and Pepper.
Add Bread.
Coat Bread evenly in Oil Mixture.
Bake 5 minutes, turn. Bake additional 5-10 minutes, or until golden brown.
Set aside.

Raspberry Salad Dressing
1/4 c Rasp Sauce
Remaining Rasp Vinaigrette
2 Tblsp Lemon Juice
1/4 c Vegetable Oil

Pour All ingredients except Oil into Blender. Cover and turn blender on to high/whip: Remove little insert in cover and drizzle Oil into dressing as it whips. When dressing is a light pink color and thickened it is done. Add salt and pepper to taste.

Now what?

That's it really. Remove chicken from Marinade and Grill. (approx 7 mins on each side)  Set it aside to rest and retain it's wonderful juice. Make your salad..any greens you'd like. I like a mix of Iceberg chunks and Baby Spinach. Beefy Tomatoes, they stand up nicely to the sweetness of the dressing. Use a nice crisp Onion, maybe some cucumber. I used some shredded carrots too.Even a radish or two would be a great contrast to the dressing and add a nice flavor. Then I sliced the Chicken after it had time to rest and placed it on top of my salad. Placed a few croutons on top, then drizzled with the Dressing.

Not exactly a Chopped challenge, but great outcome!