Chocolate Pudding: The Ultimate Comfort Food

Tomorrow I will officially be 9 weeks pregnant... This means I will be 4 weeks away from being out of the first trimester... Most people say that your morning sickness is supposed to stop around 14 weeks, which means that typically I would have about 5 weeks of morning sickness left and then I should get some relief....

HA!!!

Well, if I were typical, that may be true... But I have never been, and probably never will be, "typical"...

So my hopes aren't high for the end of "morning sickness" (yet another thing that makes me laugh, because morning doesn't have much to do with this sickness... I think this baby has a mind of his/her own...) to come anytime soon. Instead I will continue to bring you recipes that have been friendly to my rather easily up-settable pregnant palette. Try saying that one ten times fast: easily up-settable pregnant palette...

Well anyway, today I attempted an impromptu chocolate pudding. I call it impromptu because I didn't plan it out very well... In fact, I started throwing bits of randomness into it as I went, and don't you know that is usually how I end up with my best products...

Well anyway, this is how I did it (well, sort of... I will clean up the craziness for you and just give you a recipe that makes sense...)

Homemade Chocolate Pudding

1/2 cup packed brown sugar (golden brown is what I used)
1/4 cup plus 1 Tbs unsweetened cocoa powder (this is roughly how much I used... I started with 1/4 cup and the sprinkled in some more for good measure... If you want yours to be more milk chocolatey, then only use 3 Tbs, or 1/4 cup)
2 Tbs cornstarch (I started with 2 Tbs and sprinkled a little more. If you want to use this for a pudding pie, put in 3 to 4 Tbs)
Dash salt

Sift these ingredients together in a sauce pan making sure to remove all lumps. By the time I got done the powder I ended up with resembled the instant stuff you buy in a box.. But of course this will be way better....

Turn the burner on medium heat and add 2 3/4 cup milk. Whisk like crazy (don't get discouraged... at first it will look all lumpy and then all of a sudden you will have a magical moment when it all mixes into a creamy chocolate milk looking consistency.)

I sprinkled a little bit of cinnamon into the pot about halfway through, just for a nice touch... Feel free to do it if you want to.

I also noticed halfway through that it was a lot less chocolate looking than I wanted it, so I tossed in a handful of chocolate chips and stirred those like crazy until they melted too. This is also optional.

Continue to let simmer until it starts to thicken. This will also be a magical moment, so watch it closely or it will thicken into a big nasty blob (that almost happened to me, but I caught it in time!) Once it starts to boil, stir it down and remove from heat. It should be thick enough to cling to the back of a spoon (or cling to your whisk), but not as thick as cooled pudding. Remember, it will set up as it cools.

After removing from heat, stir in 2 Tbs margarine and some vanilla. Stir thoroughly, let cool a bit, then pour into serving cups (or tupperware, if you plan on saving it for later like me!).

Enjoy!!!

Cheese Sauce, and Many Ways to Use it!!!

Ok so in case you didn't know... We recently found out that I am pregnant!!!!!!

Well so far this baby has been very... hmmm... let's just say picky. Very, very picky.... And by picky I mean that if this baby doesn't get exactly what he or she wants, mama gets very VERY sick... Needless to say, this is a hard task to accomplish, so I am sick a lot...

But there has been one thing that I have been craving nonstop, and that I have managed to keep down about 50% of the time (that is actually a really big deal right now, believe it or not!).

Cheese sauce... Yes, you read right: cheese sauce.... on EVERYTHING!!!!

The first time I made the sauce it was to make a homemade au gratin potatoes for my husband's birthday dinner... It was so tasty and I liked it so much I made it again a few nights later and steamed some broccoli and some rice and then mixed it all together to make homemade cheesy broccoli rice (I used to love the stuff in a bag, but that is sooooo not good for you... so this is a good alternative).

Then I made pasta the next night, steamed some more broccoli, and cut up some cooked chicken into chunks and tossed it all in cheese sauce...

Oh and if those three ideas weren't enough, I made another recipe involving crescent roll dough stuffed with chicken and cheese, topped with a cheese sauce (to which I added a can of cream of chicken and mushroom soup) then baked in the oven... super yum...

Okay so anyway... Cheese sauce...

Start with 1/4 c butter and a few tablespoons flour. Melt the butter in a saucepan over medium heat, then stir in the flour and mix well. Add about a cup and a half of milk, stirring well. After the mixture bubbles, add 1 cup of cheese into the pot and stir well. Once the sauce slightly bubbles and thickens it is finished...

The type of cheese can be changed for the recipe... I have used sharp cheddar, mild cheddar, and a four cheese mixture... All of them were good, though the sharp cheddar is my personal favorite...

A few ideas for using it:

Fondue!!! Cube a loaf of french bread and dip in the cheese sauce (you can use a fancier cheese for this, or just plain old cheddar).

Broccoli Chicken Cheesy Mac: Cook pasta according to package. Meanwhile make the cheese sauce, when adding the cheese also add 1/4 teaspoon nutmeg or chili powder. Steam broccoli florets and cut cooked chicken into cubes. Toss with pasta and sauce and serve. If you use already cooked chicken this recipe takes 15 minutes to make, start to finish!

Cheddar Broccoli Rice: Steam 1-2 cups of rice. Steam 1 cup of broccoli. Make cheese sauce and toss with rice and broccoli. This recipe only takes about 15 minutes to make if you use minute rice.

Cheddar Broccoli Rice Bake: Make cheddar broccoli rice. Layer a casserole dish with thinly sliced chicken tenders. Top with cheddar broccoli rice and bake in a preheated 350 degree oven for 25 minutes, then top with cheese (and French Fried Onions if you want some fun texture!!!) and bake for 5-10 minutes or until chicken is cooked through.

Au Gratin Potatoes: Thinly slice four to six large potatoes. Layer potatoes in a casserole dish, pouring half of the sauce over the first layer, followed by another layer of potatoes, and topped with the rest of the sauce and grated cheese. Cover with foil and bake at 300 degrees for an hour and a half.

Enjoy!!!

Steak and Bean Quesadillas with Tomatillos!!!

So tonight's post doesn't have any pictures, but I think I am doing good to post anything at all with the rate I've been at lately...

We had these last night and a friend asked for the recipe, so I figured I might as well share it... These were delicious and, like most of my recipes, are VERY easily customized or adapted... Have at it! And like always, if you make them yourself, I would love to know any adjustments you make, or ideas you have!


You need:

1/2 lb tomatillos, husked and washed (the husks are the little green wrapper looking thing... gently peel it off and then scrub the sticky residue off of the tomatillo)
generous spoonful of minced garlic
1/2 c shredded carrot
2 tsp cumin
olive oil

2-3 london broil steaks (I don't know the exact term for them... but they are the big flat thin cuts of meat... great for salads and whatnot... if you have trouble finding them, just ask the meat guy at your grocery store for help!)

1 15 oz can black beans (drained and rinsed)
1 cup frozen corn (rinsed and drained)

cilantro

a pack of tortillas... I used the 8 inch kind.. but the huge burrito kind would have been good for folding over... i did mine sandwich style with two tortillas.

1 - 2 cups monterey jack cheese, shredded

salsa (homemade if you can help it ;) of course )


shred the carrot and chop the tomatillos... saute garlic in a good glug of oil over medium high heat until fragrant... add the veggies and the cumin and stir well. cook until the veggies are tender, taking care to not burn the garlic.

add the beans and corn and heat until heated through, then transfer to a bowl, cover with foil, and set aside.

while the veggies are cooking, salt and pepper the steaks and set on a broiler pan... broil on high for about 2 minutes on each side or until brown but not over cooked.. i like mine to be the tiniest bit of pink in the middle, but that is hard to achieve with a cut this thin, so cook it to your preference. let set for a few minutes, then slice at an angle into very thin strips and set aside.

wipe out the pan you cooked the filling in and heat over medium high heat. spray a tortilla with cooking spray and lay spray side down on the hot pan... heat until browned and then spray the up side with cooking spray and flip over. top with a handful of cheese, some steak strips, a big scoop of the bean mixture, some cilantro if you have it, and some salsa. top with another tortilla (or fold over if you are using the huge ones), and spray the upside with cooking spray. once the bottom tortilla is browned, carefully flip the quesadilla and brown the other side...

remove to a cookie sheet and place in the oven to keep warm... i ended up wrapping ours up in foil first and then passed the foil wrapped quesadillas out to each individual.. it worked out well... serve cut into triangles and with salsa and lime (if you want to be fancy)...

these were delicious! I hope you enjoy them!

Easy Peasy Meatball Subs

This is the easiest and yummiest crock pot meal EVER! In fact, it is too easy... But it is so delicious that I am posting it anyway.

Okay, here is what you do...

Grab a bag of frozen meatballs (or you can make them from scratch.. whatever), and a big can of sauce (or you can make it from scratch.... :P) and throw it in your crock pot. Mix it around a bit, and add some seasonings (oregano, basil, whatever makes you smile). Turn it on LOW for 4-5 hours, NO LONGER, because otherwise you will have meat sauce and not meat balls!!!!

A few minutes prior to dinner time, get some big hoagie buns and open them, spray them with cooking spray (I like to cheat this way), or spread them with butter, then toast in a broiler for a minute or two or until nice and toasted.

Top with some of the meatball mixture, then top with lots of yummy mozzarella, then pop back under the broiler to melt the cheese. Top with some fresh basil and enjoy!! These are SO yummy and guys will go back from seconds and even thirds!

Gingerbread Muffins with Orange Cream Cheese Frosting

Let me just sigh a contented sigh of yumminess...

*Sigh*

These things are pure heaven: seriously.

I had found a recipe vaguely resembling gingerbread muffins... I played with it until I found something that took me back to Christmastime in my childhood and knew I had done it right...

Then I wanted to dress the little guys up in something delicious and I had a bunch of oranges laying around, so I decided to give them some life and came up with a delicious cream cheese frosting with a hint of orange flavor.

It was a beautiful marriage...

So anyways, let me explain something really quick... The fact that I am about to share this particular recipe is a VERY BIG DEAL... This is one of those recipes that whenever I make these muffins (which I often pass off as cupcakes) and take somewhere, everyone wants to know my secret... to which I just smile and say "If I told you, it wouldn't be a secret anymore, now would it?"

Well, guess the secret is out. Here you go! Enjoy!

Most Amazing Incredible Super Delicious Gingerbread Muffins:

1/2 c water
1/4 c butter (go on and use the good stuff, you know you want to)
1 egg
1/4 c molasses
1/4 c sugar
1 tsp vanilla
1 c all purpose flour, sifted (duh)
1 tsp cinnamon
1 tsp ginger (gasp! surprise!)
1 tsp (or a little more) pumpkin pie spice
1 tsp baking soda
1/4 tsp salt

Preheat your oven to 350... also, enlist help of little person or unsuspecting husband (boyfriend, friend, or whoever) to line muffin tins with the little baking cup things.. Just a note, I prefer to do mini muffins... they turn out better and are such a satisfying little treat.

Put the butter and water into a microwave safe bowl and microwave until melted. I usually do about 30 seconds at a time until it is bubbling.

Meanwhile, whisk the egg in a bowl until well beaten. Add sugar and molasses and whisk well. Add the water and butter mixture and vanilla and stir well again. Then sift the remaining ingredients on top of the liquid mixture. Slowly stir to combine the wet into the dry without over stirring.

Pour into prepared muffin cups and bake for about 10 minutes. (20 for regular sized muffins).




Orange Cream Cheese Frosting

1 package cream cheese, softened
1/4 c butter, softened
1 tablespoon of fresh squeezed orange juice
1 cup powdered sugar (or more depending on consistency, I think I ended up with about 2 cups or a little less)
1 tsp vanilla
lots of orange zest (as much or as little as you want, but the more the merrier I always say)


Okay, let me just point out that when I say "softened" I MEAN softened!!! Make sure you have these suckers out for enough time to be workable, but not like, melted or anything... If you forget to set them out, unwrap the cream cheese, set it on the plate, and microwave for like, 8 seconds. That should do it. Same thing with the butter but only for 5 seconds.

Cream the butter and cream cheese until creamy and whippy (is that a word?). Add the vanilla and orange juice and beat until blended. Sift in the powdered sugar and beat the crud out of it.. Then add in your zest and mix well.

I usually spoon the frosting into a sandwich baggy and use it like a piping bag... Just a tip, stick your baggy in a tall glass and fold the edges over it like a garbage bag in the can, then dump your frosting in it... much easier and less messy!!!

Enjoy!

Stuffed Anaheim Peppers

Okay so to be quite honest, I actually made these stuffed Anaheim peppers back in May and June, but never put up the post... I have been slacking, yes I know, and for that I apologize. But let me make it up to you: just trust me... make these peppers and then you will sit back and say "okay Virginia, I forgive you... This was worth the wait."

So what, you may ask, IS an Anaheim pepper? This link will fill you in, as well as give you some tips about buying and what to look for, as well as a picture.

Okay, now that you are up to speed, let me explain the thought process on this recipe... I was making enchiladas with homemade tomatillo sauce (verde sauce) and I wanted something to accompany it. So my Mommy, who is AMAZING, is ALWAYS talking about these delicious peppers she likes to make. She stuffs them with pretty much just cream cheese and then broils them. I decided to take it a step further and add some grated cheddar cheese, cilantro, garlic (because, well let's just face it, garlic rocks), a few bread crumbs (totally optional), and then to top the whole thing off, I wrapped those suckers up in delicious thickly sliced bacon.... Then I broiled them until both sides were nicely browned and the bacon cooked... Then we dug in... and THEN my husband said "hey honey, can you run to Wal-Mart?" I said "Why? What do you need?"

his reply???


"More Anaheim peppers! These things rock!!"

So there you have it: easy enough to do, a total man pleaser, and a great compliment to any southwest, tex mex, or mexican meal... (or really anything honestly).

Here is how you do it:

4 Anaheim peppers, washed
1 block cream cheese
1 cup grated sharp cheddar cheese
1 bunch fresh cilantro washed and chopped
1 clove minced garlic
1/4 c bread crumbs (I used the seasoned kind... didn't really go with the "mexican" theme, but tasted awesome!)

bacon. lots and lots of bacon...
oh and tooth picks. you need some of those too. And if you have a broiler pan, I suggest you dig it out, it will come in handy.

Okay so first you set out your cream cheese and let it soften up a bit, just so it makes things easier.

Then you need to seed and prep your peppers. Remember, you are going to be stuffing these and then roasting them, so you don't want to go lopping the tops off. Instead, make a slit all the way down the pepper, then cut halfway through the top part of the pepper, without severing it completely. This will allow you enough room to cut out the seeds and give it a good washing (which helps the stubborn seeds break loose), and stuff it up with your filling.

Once all your peppers are prepped, set them aside and start making your filling... Basically add everything except the peppers and the bacon to a bowl, then mix it up really well and stuff 1/4 of the mixture into each pepper.

Now comes the fun part! Take a tooth pick and stick a slice of bacon to the top of the pepper in a way that covers the seam from the cut. Then wind the piece around the pepper, make sure that all the seams are covered (to prevent the filling from leaking out). You will need a couple of slices per pepper at least... and lots of toothpicks. Don't worry about going overboard with the toothpicks, you will just pull them out once the peppers are done anyway! Better safe then sorry!

Preheat your broiler and line the peppers up on a broiler pan. I like to line my pan with foil so that clean up is a snap... Oh and if you don't have a broiler pan you could just use a foil lined cookie sheet or a foil lined cookie sheet with a cooling rack sat in it...

Broil for about 5 minutes on each side, checking frequently so that they don't burn.

Enjoy your deliciousness!


***Correction: Added March 3, 2011***

My mother contacted me to correct my description of her peppers. She also wrapped them in bacon and put other goodness into the filling. So I guess great minds think alike. I wasn't as different as I thought! Sorry Mommy!!!!

Sausage and Roasted Red Pepper Rigatoni

Tonight's meal was such a success that I decided to do something that I haven't done and have been needing to do in/for a long time! Post a recipe the night I made it! (heck, post a recipe at all!)

So have you ever seen the commercials for the Bertolli bagged meals? Basically they make you think that Bertolli has captured the perfect way to make an Italian meal and that even attempting to make it from scratch would be hopeless... Way to go Bertolli! (don't get me wrong, I actually have enjoyed a couple of the Bertolli meals on the go or when I didn't have enough food on hand to come up with some kind of dinner, but seriously, cooking pasta and making sauce and stirring it all together isn't exactly a science...) Well my husband and I saw this bagged pasta dinner that had sausage and rigatoni and all sorts of yummy goodness in it... and I won't lie, we bought it and thought it was VERY delicious... but when I had a chance to go to the grocery store, I decided to make myself a little challenge against the big B... I bought a red pepper, a jar of pasta sauce (I would have made it from scratch, but time has been of the essence lately and my homemade sauce takes me all day!), a pound of smoked sausage, and a box of rigatoni... I already had garlic, basil (growing outside!), and parmesan at home, so this was all I needed... I want to say it was under $5 total, and the bagged meals cost about $6...



Before I got started I prepped my pepper (deseeding it and slicing it in half) and lined a cookie sheet with foil. Then I turned my broiler on high and plopped the pepper on the cookie sheet and into the oven for about 20 minutes. (in hindsight, my oven rack was kind of low... if it had been higher it would have taken less time).

Once the peppers are super black, toss them into a plastic baggie and let sit for a while so that the steam will loosen the skin off of the pepper. This whole process can be done in advanced... look here for some other amazing roasted red pepper ideas from the fabulous Emily at Joyful Abode! She also gives an amazing step by step instruction on how to roast red peppers... and also how to seed them! She pretty much rocks!

Ok so start a pot of salted water boiling... Once at a rolling boil, add the rigatoni and set your timer to 11 minutes. Meanwhile, heat some EVOO over medium high heat in a large skillet... Chop up your sausage into 1/2 inch thick (or smaller) slices, then toss into the skillet... Once the sausage is close to being browned, add some minced garlic and give it all a good stir... Continue to brown.



Slice the roasted red pepper into thin slices, then toss into the pan with the sausage. Add the jar of sauce and stir...

Drain the rigatoni and add to the sauce and sausage mixture... Stir well and let bubble for a minute.

I topped ours with fresh grated parmesan cheese and basil leaves from our garden, and served with Pillsbury Savorings (the spinach and cream cheese kind are our favorite!). We would have had a fresh salad too, but we were anxious to dig in and didn't want to waste time making a salad! :)


This is a serious two thumbs up!!!!

Some ways to tailor it to your family:

Leave out the red pepper
Add olives
Add sun dried tomatoes
Add mushroom
Add crumbled hot italian sausage
Use spicy sausage instead of smoked
Add ground beef in the sauce/use meat sauce

I am sure there are tons more variations, but this was fabulous just the way we had it! Oh and Landon approved: see for yourself!!!