Thursday, April 26, 2012

Grapefruit Bars on Brown Butter Shortbread

What is this you ask?
Last  night I was craving some lemon bars so bad. Normally I am a chocolate girl, and have a daily piece of chocolate, or as of late, a piece of a hollow chocolate bunny left over from Easter.  But last night I just wanted something tart enough to make my lips pucker.  I started assembling all my ingredients on the counter when I realized I was missing my star ingredient, lemons.

For a moment I felt so disappointed, knowing that it was too late to run to the grocery store, and knowing I had nothing else in the house that would satisfy my sour craving.  Even though I knew there were no lemons in there, I decided to open the drawer in the fridge typically dedicated to my citrus.  When I opened the door I felt my eyes grow wide...4 huge grapefruits that I had bought during a sale and forgot about as soon as they hit the fridge.  Oh yay I could have my treat after all.

I was really happy with how these bars turned out.  I used my usual lemon bar recipe with a few tweaks.  I let the crust bake longer, letting it reach a deep golden brown color.  It was the best version I've ever made. The browned butter crust was nutty and with the grapefruit custard on top it was just heavenly and decadent.  The grapefruit yielded a slightly sweeter result than lemons typically do but it still had the pucker I was looking for.  

My fiance's description of these bars was "fruit loops with the aftertaste of poptarts." I'm not sure I agree with that description but I gotta love the man for trying.

Grapefruit Bars on Brown Butter Shortbread:

Crust
2 sticks unsalted butter, room temp
1/2 cup sugar
2 cups flour
1/8 tsp salt

In a mixer cream together the butter and sugar until fluffy and combined.  Add the salt and with the mixer on low, slowly add the flour until mixed together.  Pat into the bottom of a 9 x 12 in pan.  Bake at 350 degrees for 25-30 minutes until the crust has reached a golden brown color.  If your oven cooks unevenly then rotate the pan half way through baking.  Let the crust cool completely.

Custard
6 eggs
3 cups sugar
1 cup freshly squeezed grapefruit juice
2 tbs grapefruit zest
1 cup flour

In a mixer beat together eggs and sugar.  Add zest and slowly add grapefruit juice.  Scrape down the bowl then turn the mixer back on. Slowly add in the flour so the mixture does not get lumpy.  Pour custard over cooled crust.  Bake bars at 350 degrees for 30-40 minutes.  Rotate half way through baking if you need to.  Once the bars have set and cooled, dust with powdered sugar.
Hellooo lover.

Saturday, April 21, 2012

Roasted Red Pepper Panini

I am officially on spring break!  Two whole weeks of cooking, sleeping in, playing games, tackling the mess that has become my closet, sleeping in, go on lots of dates with Ry, and did I mention sleeping in?
 
I think my favorite thing about cooking lately is seeing Ry's reaction. Hearing "Mmm this is so good!" is nice to hear but what's even BETTER to hear is "This is better than my mom's!"
The last couple meals I've made, I've gotten the later reaction. Score!

This panini was really good, and really simple. As a panini should be.

Roasted Red Pepper Panini
6 slices of bread
12 slices good salami
1 jar roasted red peppers, drained
6 slices provolone cheese
mayonnaise
Line up the bread slices and coat each piece with a little mayo, so the sandwich doesn't get too dry.  Divide the cheese, peppers and salami evenly among 3 pieces of bread, then top sandwiches with the remaining slices.  Press each sandwich in your panini press until they are golden brown and the cheese is melted.  Slice and enjoy! 

Wednesday, April 18, 2012

Apple Chicken Panini

I have been on a panini kick lately.
This my friends, is a delicious panini.

Roasted chicken breast, tart and crunchy green apples, and a Dijon mustard sauce pressed between grilled bread.  I'll try not to break out into song right now.
 This is also a great way to lose left over chicken. And you know you've had those moments where there's just one random, lonely apple left in your fruit basket. Throw it into this sandwich, I promise it's delish.


Apple Chicken Panini
(Serves 4)
8 slices bread
8 slices provolone cheese
1 left-over chicken breast, cubed
1 green apple, peeled and diced
1 small onion, finely minced (about 2 tbs)
1/2 cup mayo
1/4 cup Dijon mustard
salt and pepper
Start heating the panini maker.  In a small bowl combine mayo, mustard, onion, salt and pepper.  Mix well.  In a large bowl combine chicken and apples.  Pour mustard sauce mixture over the chicken and apples, stirring to combine.  Lay out 4 pieces of bread.  Place 2 slices of cheese on each piece of bread, and divide the apple chicken mixture evenly among the 4 slices of bread.  Top of the sandwiches with the remaining bread slices.  Place sandwiches two at a time on the panini press.  Cook until it's golden brown.  Cut the sandwich and serve immediately.

Sunday, April 15, 2012

Elegant Dessert

I apologize for not getting a better picture of this. But honestly, nothing was on my mind except eating it.
 By the time I realized I needed a few pictures, it was half gone. Sorry!

This dessert is soooo good. Part of what makes it good is how easy it is. Trust and believe! It just looks complicated because of all the layers but it's not, I wouldn't do that to you. It's also very versatile.  I've made a vanilla version, a chocolate banana version, a pumpkin spice version, you name it.  Use whatever pudding mix you like. My favorite is hands down my mom's original version. Double chocolate. *Swoon*

Elegant Dessert:

1st Layer:
1-1/2 cups flour
1/2 cup butter
2/3 cup nuts (i use pecans or walnuts)

Mix ingredients and press into the bottom of a 13x9 inch baking dish. Bake at 325 degrees for 20 mins. Let cool completely.

2nd Layer:
8 ounces cream cheese, room temperature
1 cup powdered sugar
9 ounces cool whip

Mix the cheese and sugar together until creamy. Fold in 1 cup of the whipped cream. Spread cheese mixture over the 1st layer.

3rd Layer:
2 small packages Jello INSTANT chocolate pudding
1 tsp vanilla
3 cups cold milk

Mix pudding mix, vanilla and milk until thick. Spread over 2nd layer.

4th Layer:
Take the rest of the cool whip and spread over the 3rd layer. Garnish with nuts or chocolate shavings, or sprinkles.

Refrigerate over night before serving (this is a recommendation of course, but I can never wait).

I hope you like this recipe!! It's definitely a favorite of mine and something I make time and again.

Friday, April 6, 2012

BLT's for Two

BLT's are one of my all-time favorite sandwiches.
I mean, hello.  Look at that.  It's a thing of beauty. 

I've made a lot of variations to the traditional BLT.  BLT with avocado, BLT with different cheeses, BLT with rosemary aioli, etc.  However, the best BLT is and always will be just bacon, lettuce, and tomato.

I like my bacon CRISPY.  I bake it at 350 degrees for about 20 minutes.  I also like to lightly toast harvest grain bread for even more crunch.  Piled high with slices of juicy tomato, lettuce, and a good slathering of mayo (do not be afraid of the mayo). 

BLT's for Two:
4 slices harvest grain bread (or your favorite), toasted
10 slices of bacon cooked
2 tomatoes thinly sliced
2 handfuls of your favorite lettuce, I use iceberg
mayo
salt and pepper

Toast the bread slices to your preferred doneness then slather with mayo.  Layer lettuce, bacon, and tomatoes (and for heaven's sake, PLEASE salt and pepper the tomato slices) between the bread. 

And then try with all your might, to make it to the table before you completely devour the entire thing. My fiance and I barely make it out of the kitchen.
 Can you blame us?