The Newlywed Chefs – Page 23 – keeping a fresh outlook on life, love, and food

Apps & Snacks

Baked Avocado Fries

Posted on 06.10.2014

Adults need after-school snacks, too. If I’ve had a busy afternoon, around 4:00pm I usually need something to munch on to carry me through dinner. Maybe that’s why happy hour was invented. Kids have after-school snacks… we have happy hour.

I am hooked on these avocado fries. I love the crunchy whole wheat breading paired with the creamy rich avocado.

These snacks won’t leave you feeling as guilty since they are baked with whole wheat ingredients. It’s easy peasy. First, make an assembly line and bread each avocado slice.

Bake avocados for a quick 20 minutes, finish with course salt and a fresh squeeze of lime and serve warm alongside your favorite beverage.

So whether your teen is grazing the pantry for an after-school snack or you and your girlfriends are declaring it happy hour on the back patio, these avocado fries are sure to please.

Baked Avocado Fries

Prep Time: 10 min. Cook Time: 20 min.

Ingredients:

1 large avocado, pitted and sliced thick (into about 8 pieces)

1/4 cup whole wheat flour

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

1/2 teaspoon cayenne pepper, divided

1 egg, beaten

1/2 cup whole wheat bread crumbs

1 lime

Preparation:

Preheat oven to 450°. In one bowl, combine whole wheat flour with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne. In another bowl, mix the whole wheat bread crumbs with the other 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. In another bowl, lightly beat the egg. Set up an assembly line, first dredging each piece of avocado in the flour mixture, then the egg mixture, followed by a generous coating of bread crumbs.

Transfer avocados onto a wire rack and place on a cookie sheet. Bake for 20 minutes until golden brown. Once removed from the oven, finish with a sprinkle of course salt and fresh lime juice. Serve warm.

4 comments

Main Dishes

Lettuce Wraps with Amazing Peanut Sauce

Posted on 05.04.2014

I feel as if we’ve awoken from a long, dark, cold, winter coma. With its beautiful warm weather, May has burst on the scene, and although it won’t be long before we start complaining about the humidity, the city has sprung back to life. Yesterday, Neil and I went on an hour long walk around the neighborhood just because it felt so good to be outside in the sunshine. Today, we enjoyed running errands with the sunroof back and sat out on the patio for happy hour. We’re savoring this beautiful time of year as best we can.

This is a fresh and healthy recipe to accompany the springtime weather. When it comes to these lettuce wraps, it’s all about the crunch and the sauce. I couldn’t think of a better name other than “amazing peanut sauce,” because that’s exactly what it is. I would dunk just about anything in this stuff. It’s amazing.

The best way to make this meal work is to set up a bar for your family on the counter or at the table with a variety of veggies, proteins, and sauces. Your family can personalize each wrap to their own tastes. On one platter, serve the baked chicken. On another, serve an assortment of vegetables cut allumette (which is fancy for thick matchstick). Be sure to place small bowls of the amazing peanut sauce, soy sauce, thai chili sauce, and any other dippers on the bar as well. Lay out individual romaine leaves with the white bottoms cut off. Once everything is in place, you can assemble the wraps.

Assemble, wrap, dunk, eat, repeat.

Lettuce Wraps with Amazing Peanut Sauce

Prep Time: 45 min. Cook Time: 0 min.

Ingredients:

1 1/2 lbs. chicken tenders

1 red pepper, allumette

1 cucumber, allumette

2 carrots, allumette

8 romaine leaves

Optional dunking sauces:

Soy sauce

Thai chili sauce

Amazing peanut sauce (recipe below)

Preparation:

Preheat oven to 350°. Lightly grease a sheet pan with olive oil. Sprinkle chicken tenders with salt and pepper and place on sheet pan. Bake for 30 minutes or until cooked through. Cool and chop into 1″ pieces.

Allumette a variety of your favorite vegetables. Place chicken pieces and an assortment of veggies in each romaine leaf. Dunk in the amazing peanut sauce.

Amazing Peanut Sauce

Prep Time: 5 min. Cook Time: 0 min.

Ingredients:

1/2 cup smooth peanut butter

1 tablespoon soy sauce

1/2 teaspoon red pepper flake

1 lime, juiced

1 tablespoon light brown sugar

5 tablespoons hot water

Preparation:

In a small food processor, blend first five ingredients. Add hot water 1 tablespoon at a time until desired consistency is reached (I like 5 tablespoons). For a thinner consistency, add more hot water 1 tablespoon at a time. Blend until smooth.

2 comments

Posts

Travel Post: Who dat? (New Orleans)

Posted on 03.30.2014

This was my spring break…

And this…

And this.

I have a really special, really rare group of girlfriends. I know that a lot of people lose touch with their high school friends after graduation, but God has put these lovely ladies in my life for a long time. This is a whole other blog topic, but I’ll surely revisit it in a future post. One of these lovely ladies is Lauren. We met in first grade. And she’s still one of my best friends. Lauren lives in NOLA, serving her city and community, and educating the movers and shakers of the future. This spring break, my appetite and I hopped in the car and away we went to visit Lauren (sadly, Neil couldn’t join this trip).

This post will feature the culinary hot spots I visited.

First up, Atchafalya (bless you). It’s pronounced (at-cha-fa-lie-yuh) and oh man, it’s good. The lighting here was super dim, so my pictures didn’t turn out well, and I don’t like to post bad pictures. It’s like going out into public without mascara. If I have to do it, I will, but I’ll feel awkward.

Naturally, we started off with the gumbo. Warm, savory, and with just the right amount of heat from the andouille sausage, this was a great dish to welcome me to the south. Their menu changes seasonally, but there are a few popular dishes that stay on it, such as the shrimp and grits. That’s what I ordered, and they were the BEST shrimp and grits I’ve ever had. Served heads-on, these shrimp were huge. The grits were creamy and fluffy. But the broth…oh, the broth. I can’t even begin to describe the savory deliciousness of the smoked tomato based broth. So good.

My friend ordered the roasted chicken that was accompanied by a fennel pancake and it was succulent and bursting with juicy flavor. The skin was crisp, and it was a hefty portion. I also tried my first Sazerac here, a New Orleans classic, which is rye whiskey, simple syrup, Peychaud’s bitters, herbsaint, and lemon peel.

The next evening we got .50 oysters (yes, .50. Do you know how much a raw oyster costs in Missouri? 3.50. At least.) and homebrew from Lüke by John Besh.

Located in the Central Business District, they have the best happy hour around. It is the place to see and be seen after work. Even though happy hour starts at 3, you might want to make a reservation. We went at 5 and were lucky to be seated since another couple canceled. The fries here are light, crispy, and terribly addicting.

Then, went to Maurepas, a local favorite that features flavors of New Orleans and all locally sourced ingredients. The food is good and the prices are affordable. Their cocktails were innovative and delicious. Check out the lemon peel stars in my drink…

Stealing that idea! I tried the goat tacos with harissa. I really enjoyed the four hot sauces served with the tacos. We split the sauteed greens with oatmeal gnocchi, which was just okay. But then…

…the homemade mint ice cream with a fudge ribbon came to our table with homemade chocolate graham cracker-like crisps and mini chocolate chip cookies. This place is worth visiting if nothing else, JUST for this dessert.

Of course, no trip to New Orleans would be complete without a stop at Café du Monde.

Light, pillowy, hot fried dough piled HIGH with powdered sugar and a café au lait. It was a beautiful sunny day and I took my time eating these delightful wonders and soaking in the atmosphere as I listened to a jazz trio nearby.

Then, we went to Cochon by Chef Donald Link and Chef Stephen Stryjewski.

The earliest reservations on a Wednesday were for 9:30pm. I’ve heard such good things about this place- Bourdain went there on No Reservations AND The Layover. At 9:30, the place was PACKED and they were turning away people who did not have reservations. We got there well before 9:30, so decided to wander around a bit. Right behind Cochon is Butcher, owned by the same team.

A charcuterie lover’s dream, this meat market features various house cured meats, sausages, sandwiches, wines, beers, and more.

It was awesome. Neil would have loved it! Okay, finally, 9:30 rolls around and we’re seated right on time next door at Cochon. We started off with the fried alligator bites with chili garlic mayonnaise.

Oh man these were great. Alligator has a similar texture to chicken, but is a must in NOLA. I had the Louisiana cochon with turnips, cabbage and cracklins. It was out of this world delicious.

I could tell it had just been soaked and soaked in broth, and served in the same broth which was crazy flavorful. My friend had the smoked ribs with watermelon pickle, which were sweet, sticky, and falling off the bone.

She also had their mac and cheese casserole, served in a cast iron pan and full of sharp cheesy goodness.

We tried to get the farmers cheese and meyer lemon pie, but they were fresh out. So, we went for the chocolate peanut butter pie. The crust is to die for, and the pie was gone in about 30 seconds.

March is the start of crawfish season, and people in New Orleans go crazy for these little guys. Magazine street is the place to go if you’re looking for good food and funky shops. It’s also the place to go if you’re looking for crawfish. Check out Big Fisherman Seafood.

Don’t expect to sit at a table… because there are none. This is a straight up fish market, and they just happen to boil amazing crawfish, too. So, grab a pound or three, and eat them on the stoop outside the Walgreens across the street.

The spices in the boil were savory but with just the right amount of heat. What an unforgettable lunch!

Walking back to my car, I found Sucré, a darling sweet shop that also has gelato.

The red velvet gelato is to die for. It’s very cream cheesy and packed with flavor.

Whew. It was an awesome trip. I focused on food in this blog post (because hey, this is a food blog), but really if you haven’t had the chance to visit New Orleans, it is well worth your time. The food, the music, the people, and the culture were unlike any that I’ve experienced in other cities in America. New Orleans does it’s own thing, it has it’s own vibe, and I loved it. It’s a city adorned with detail-oriented architecture, hanging gardens, European-like narrow streets, excellent museums, gorgeous parks, a rich jazz history, and of course, unforgettable food. I’m already planning a return visit to indulge in this city again.

Have you been to NOLA? If you have, where is your favorite spot?

0 comments

Dessert

Chocolate Stout Cupcakes with Irish Whiskey Buttercream

Posted on 03.11.2014

Oh. My. Leprechauns.

Although only a wee bit of Irish blood flows through these veins, every March 17th my inner Lord of the Dance ensemble member seems to come out. This year, I’m celebrating St. Patty’s in a most delicious way…

These cupcakes are unreal. They’re bursting with luxurious chocolatey goodness and topped with a sweet and buttery Irish whiskey frosting. I decided to go for mini cupcakes for two reasons and two reasons only: 1) portion control 2) they’re adorable.

Your family, friends, and coworkers will be extra lucky this year if you make these boozy cupcakes for them.

Disclaimer: I’m sure that some of the alcohol in the cupcakes bakes out, but the alcohol in the frosting does not, so DON’T eat these if you can’t or shouldn’t have alcohol.

Chocolate Stout Cupcakes with Irish Whiskey Buttercream

Prep Time: 25 min. Cook Time: 14 min.

Adapted from Bon Appetit and Smitten Kitchen

Ingredients:

For the cupcakes:

1 cup stout

2 sticks unsalted butter

4 oz. dark chocolate, chopped

3/4 cup unsweetened cocoa powder

2 cups all purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 teaspoon vanilla extract

1/4 cup brewed coffee

2 eggs

2/3 cup sour cream

For the Irish Whiskey Buttercream Frosting:

3 1/2 cups powdered sugar

1/4 cup whole milk

1 cup butter, softened

1 teaspoon vanilla extract

2 tablespoons Irish whiskey

Preparation:

Preheat oven to 350°. Line a mini muffin tin with seasonalLy appropriate liners. Bring 1 cup stout and 1 cup butter to simmer in a saucepan over medium low heat. Add the 4 ounces of dark chocolate and cocoa powder and whisk until mixture is smooth. Add coffee and continue to whisk. Once smooth, set aside chocolate mixture to cool.

In a separate large bowl, combine flour, sugar, baking soda, and salt. Set aside.

Beat the sour cream and vanilla together in another large bowl, or in the stand of an electric mixer. Add eggs one at a time, beating after each addition. Add the cooled chocolate mixture to the egg mixture until just combined.

Add the flour mixture 1/2 at a time, beating the batter on low between additions. Using a spatula, fold the batter the rest of the way and pour into muffin tins, filling each 3/4 of the way. Bake 14 min. until a toothpick inserted comes out clean. Transfer to wire rack to cool.

Once cupcakes are completely cool, make the frosting. Beat all ingredients together until creamy and smooth. Frost and enjoy.

Makes 72 mini cupcakes.

2 comments

Dessert

Fleur de Sel Caramel Brownies

Posted on 02.10.2014

I think I’m in love.

No, I know I’m in love.

Perhaps the feeling is mutual?

You’ll have a crush on these brownies once you try them, too. Back when Neil and I lived in North Carolina, one of our favorite spots was a French bakery named Amelie’s. They have a salted caramel brownie there that is to-die-for, and I tried to recreate it here. This brownie recipe has low flour content, and tastes similar to a flourless chocolate torte.

Lucky little sister that I am, my big sister brought me high quality cocoa powder and fleur de sel from Paris to use in my most special baked goods. I used some of the cooca powder making a chocolate cheesecake for Neil’s birthday, and I was super excited to use the fleur de sel in this Valentine’s recipe. This flaky, light, potent salt is the perfect finishing salt and adds a perfect salty balance to the sweetness of the caramel. You can find fleur de sel at most speciality food stores, and certainly online.

As hokey as it might be, I like Valentine’s Day. It’s nice to set aside a day just to honor your sweetie, the love you share, and remember what brought you two together in the first place. Yes, I believe you should do this more often than every February 14, but still, it’s nice that there is a holiday just for that. Make these for your boo this Friday and you’ll fall in love all over again.

OH! And we have a TARGET GIFT CARD GIVEAWAY going on right now. Head on over and enter by the end of the day on Valentine’s Day to win!

Fleur de Sel Caramel Brownies

Prep Time: 30 min. Cook Time: 20 min.

Ingredients:

For the Brownies:

2 sticks unsalted butter

2 cups milk chocolate chips

4 oz. semi-sweet baking chocolate, chopped

3 large eggs

1 tablespoon vanilla extract

1 cup granulated sugar

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Fleur de Sel Caramel Topping:

1/2 cup heavy cream

2 cups granulated sugar

1/2 cup water

1/2 cup unsalted butter, cubed

2 teaspoons fleur de sel

1 teaspoon fleur de sel to sprinkle

Preparation:

Preheat oven to 350°. Place parchment paper in a 13×9″ glass baking pan and set aside.

In a medium sized saucepan over medium heat, melt the two sticks of butter. Once butter is completely melted, remove from heat and add the chocolate chips and baking chocolate. Stir until all chocolate is melted. Cool to room temperature, stirring occasionally.

In a large bowl, whisk together the eggs, sugar, and vanilla. Add a little bit of the cooled chocolate to the egg mixture, and stir. Continue adding the entire chocolate mixture, whisking gently as you pour. Set aside.

Using a separate small bowl, combine flour, baking powder, and salt. Slowly add this mix to the other chocolatey bowl, and stir with a wooden spoon. Once mixture is thoroughly combined, pour into the baking pan, and evenly spread with the spoon.

Bake for 20-25 minutes, until a toothpick inserted in the center of the brownies comes out clean. Cool completely. They will look wrinkly, and that’s okay.

In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Boil sugar, occasionally swirling the pot and scraping down sides with a wet pastry brush. Do not stir though, as sugar boils and reaches a dark amber color, about 12 minutes.

Don’t walk away from this. The next part needs to happen quickly. Remove from heat and immediately whisk in cream, butter, and salt until smooth. Pour over cooled brownies and sprinkle with additional fleur de sel. Allow brownies to set for an hour, or as long as you can wait.

Once cool, transfer brownies to a cutting board and peel back the parchment. Cut into shapes and serve.

Fleur de Sel Caramel Topping Recipe Adapted From: Amelie’s French Bakery

35 comments

Apps & Snacks

Buffalo Chicken Dip

Posted on 01.26.2014

Well, the food bloggers, networks, and magazines are showcasing their best game day food this week, which must mean the super bowl is upon us. I’ve never been the biggest fan of professional football (except when the Rams were the Greatest Show on Turf), but I do enjoy the excitement of a good competition, the funny or epic fail commercials, and of course, the food. Some people make this buffalo dip with canned chicken, but that gives me the heebie-jeebies. The prep time of this recipe might look a bit long, but that’s because it includes roasting the chicken in the oven. The idea behind this dip is that it tastes like a buffalo wing dunked in blue cheese with the snappy crunch of celery. So, no matter what team you’re rooting for on Sunday, your whole party will root for this dip as soon as they try it.

Buffalo Chicken Dip

Recipe Adapted from: Frank’s Redhot Buffalo Chicken Dip

Prep Time: 40 min. Cook Time: 25 min.

Ingredients:

8 ounces cream cheese

1/2 cup blue cheese dressing

3/4 cup Frank’s Redhot buffalo wing sauce

3/4 cup crumbled blue cheese (we used Roquefort)

2 boneless skinless chicken breasts

1/2 cup chopped celery

4 cloves garlic

Pinch of kosher salt

Pinch of black pepper

Preparation:

Preheat oven to 350°. Place chicken breasts and garlic cloves on a sheet pan and coat everything lightly with oil, and sprinkle with salt and pepper. Bake for 30 minutes, or until chicken is cooked through. Using a fork, shred the chicken.

Place the garlic cloves on a wooden cutting board and add a pinch of salt. Mash the garlic with a chef’s knife back and forth to make a paste.

Add the shredded chicken (2 cups), cream cheese, dressing, buffalo sauce, 1/2 cup blue cheese crumbles, celery, garlic paste, and a pinch of salt and pepper in a large bowl and stir until well combined.

Transfer dip to a 9″ pie pan (or casserole dish) and top with remaining 1/4 cup blue cheese crumbles. Bake for 20 minutes, or until heated through. Serve warm with crackers.

10 comments

Baked Avocado Fries

Lettuce Wraps with Amazing Peanut Sauce

Travel Post: Who dat? (New Orleans)

Chocolate Stout Cupcakes with Irish Whiskey Buttercream

Fleur de Sel Caramel Brownies

Buffalo Chicken Dip

Pumpkin Muffins

Blueberry Bread

The Capital Grille

Vero