2 oz. dark or bittersweet baking chocolate, chopped (we used bittersweet chocolate)
Coarsely ground sea salt (optional)
Preheat your oven to 350 degrees. Take a 9-inch square pan (we only had an 8-inch square pan) and grease the inside of the pan with your choice of either shortening or cooking spray (we used cooking spray).
Take a large mixing bowl out and mix the brownie mixture, water, oil, eggs and cayenne pepper together using a spoon just enough to blend everything together. Fold in your chopped chocolate afterwards. Pour the batter into the greased pan, making sure that everything’s spread out evenly afterwards.
Stick the pan in the oven to cook for 35 to 40 minutes (we put ours in for 37 minutes) or until a toothpick that you stick into the brownie 1 inch from the side of the pan comes out looking mostly clean. Take the pan out of the oven and let it cool down for at least 10 minutes before cutting the brownies into 5 rows by 4 rows*. You can enjoy this warm or when it’s cool.
*Because we used a smaller pan we could only get 4 rows by 4 rows.
We didn’t taste any heat when we initially took a bite but by the end of one whole piece, you could feel the heat ! The sea salt wasn’t something the original recipe suggested but when we tried sprinkling a little over our individual pieces, we enjoyed the brownies that much more !
We found this recipe in a Betty Crocker cookbook.
We weren’t paid in any form to promote Betty Crocker.
Mommy had her fist visit to the podiatrist since the surgery today. He liked how things were looking and thinks she could start increasing her activity a little in a few days. Mommy’s happy to be moving around at all but I think she’s most excited to get back in the kitchen even if it’s only for 15 minutes at a time ! Since the worst of the recovery is behind us now, you’ll be seeing more recipes from us again soon !
Mommy’s foot surgery was a success, in fact she got a 2-for-1 deal ! When they went to shave down the bony growth, they discovered a ganglion cyst as well and did what they could to remove it. In honor of mommy having a foot incapacitated and being stuck in the house for the upcoming weeks, we’re watching Rear Window (1954), Disturbia, and Misery.
Take care everybody !
(We weren’t paid in any form to promote any of those movies.)
No new recipe post tonight you guys. Mommy has to get surgery done Thursday. Mommy has this bony growth on top of her left foot that’s been causing her pain. When looking at her foot, it looks like it’s about the size of a small marble (does anyone else remember what those are). My mom’s flat-footed so she has to wear shoes most of the time. The problem with that though is that the shoe really irritates that bony growth. She’s been trying to take better care of herself which means more exercise but because of the bony growth, it’s making that difficult to do. The doctor’s going to go in and kind of sand (or shave) the bony growth down. The surgery should take about two hours but I think that’ll be the easy part for mommy. Mommy doesn’t like to be told she needs to rest and she really hates the thought of me doing everything. The hard part for her will be sitting for the next 6 weeks and watching me do everything so she can give her foot the best chance to recover fully. Right now she’s feeling very anxious about the surgery and post-op recovery and I’m doing my best to keep her calm. Because of this situation, our posts may not be as frequent as they normally are. Sorry for not having recipes on a regular basis but we’ll be back to that when the doctor gives my mom the okay to be on her feet more.
Pre-heat the oven to 375 degrees. Take a rimmed baking sheet out and line it with aluminum foil.
Take a large skillet out and set the heat to medium. Once the skillet’s hot, add in the Italian sausage, ½ cup of the pepperoni, and the minced onion, stirring now and then for 7 minutes or however long it takes for the sausage to be fully cooked and crumbly. Drain off the grease afterwards. Add the cream cheese and pizza sauce to the skillet, stirring until the cream cheese has melted and the mixture looks smooth. Take the skillet off the heat.
Spoon the skillet mixture into the mushroom caps (keeping the filling even with the top of the mushroom or maybe a little over) and place it on the lined baking sheet. After filling the caps, sprinkle the mozzarella cheese and what’s left of the pepperoni over the top and stick the sheet in the oven.
Let the mushrooms cook for 20 minutes or until the cheese looks golden brown (20 minutes worked for us). Serve right away (we found if you let them cool down a little before eating them, they’re a lot more enjoyable).
If you eat them right after they’re done cooking, you’ll have the water from the mushroom come squirting out and it dilutes the flavors to the point of it just tasting “meh” but if you let the mushrooms cool down a little so the juice doesn’t come bursting out when you take a bite, that’s when you can really taste the flavors of the filling. Using hot Italian sausage adds just a little bit of heat that wouldn’t have been existent in the dish otherwise. The Italian sausage and pepperoni adds some texture to the dish, the cream cheese provides a creamy tanginess and the pizza sauce adds a little sweetness.
We got this recipe from a Cooking with Paula Deen magazine.
We weren’t paid in any form to promote the Paula Deen magazine.
I used to love getting bourbon chicken whenever we went to a shopping mall so when mommy came across this recipe, we had to try it out so we could see if it outdid the mall-version !
2 tablespoons vegetable oil
2 pounds boneless, skinless chicken breasts, cubed into 1-inch pieces
1 cup water
1 cup brown sugar (we used 1 packed cup of light brown sugar)
¼ cup apple cider vinegar
2/3 cup soy sauce (we used low-sodium soy sauce)
¼ cup bourbon liquor (we used Jim Beam)
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon red pepper flakes
¼ cup apple juice (we used Tree Top 3 Apple Blend)
2 tablespoons cornstarch
Take a large, heavy-bottomed pot out (we used a Dutch oven) and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss the chicken in and cook until the chicken looks golden* on all sides. Take the chicken out and place it in a bowl for now.
In the same pot you had the chicken in earlier, add in the following ingredients, stirring to combine: water, sugar, vinegar, soy sauce, bourbon, garlic, ginger and pepper flakes. After everything’s mixed together, scrape the bottom so any browned bits get mixed in as well.
Toss the chicken back into the pot and wait for the liquid to come to a boil. Turn the heat down so it’s at a simmer and let the dish cook for 20 to 25 minutes.
Make a smooth slurry by mixing the cornstarch and apple juice together until there’s no clumps of cornstarch remaining. Mix the slurry into the chicken and sauce and let it thicken for a few extra minutes. Serve with white rice.
*When we added our chicken in, the chicken just turned white, there was no golden appearance on it all. When we saw the chicken was close to, or was fully cooked, we just pulled it out rather than wait to see if it’d get golden at all. Looking back, we think we should’ve added the chicken in batches rather than adding it in all at once to ensure the chicken had a chance of being seared.
To be honest, it’s been years since having bourbon chicken. Feels like all I can remember was that it tasted really good but nothing specifically about the flavors themselves. So whether or not this is what bourbon chicken from the mall is supposed to taste like, it tastes really good ! There were no leftovers when we made this. It’s definitely got a sweet flavor but there’s also a pleasant level of heat to it. We were expecting it to be a lot spicer since it had a whole tablespoon of red pepper flakes in it but instead, it was just enough to notice, but not so strong that you needed something to drink afterwards.
Recipe source unknown.
We weren’t paid in any form to mention Jim Beam or Tree Top.
2 tablespoons vegetable or peanut oil (we used peanut oil)
1 ¼ pound thinly sliced pork or chicken cutlets, or 1 ½ pounds ground pork or chicken (we used ground chicken*)
¼ pound oyster, baby white, or shiitake mushrooms, chopped or thinly sliced (we went with shiitake mushrooms and thinly sliced them before chopping them up)
1 bunch scallions, chopped or thinly sliced (we sliced ours)
4 cloves garlic, chopped
one (1 ½-inch) piece ginger, cut into thin matchsticks or finely chopped (we chopped up our ginger)
2 tablespoons creamy peanut butter
½ cup unsweetened apple juice or chicken stock (we used chicken stock)
¼ cup tamari sauce
A few dashes hot pepper sauce (we used sriracha)
1 small head iceberg lettuce, core removed and head quartered
Using a food processor just your knife and arm strength, cut up the peanuts until they look finely chopped.
Take a large-sized skillet out and pour your choice of oil in. The original recipe talks about tilting the pan twice or so at this point but really we think that was their way of trying to tell the reader to make sure the oil coats the inside of the skillet. Once you’ve swirled the oil around, turn up the heat to high and wait for the oil to get hot. Once the oil’s hot, throw your pork or chicken in and cook it for 5 minutes, or however long it takes for the meat to look browned, seasoning the meat with the pepper while it cooks. Next thing to do is toss in the mushrooms, scallions, garlic, and ginger, tossing or stirring all the ingredients around constantly for 2 minutes. After those two minutes pass, move everything in the skillet off to the side or edges so that you can plop the peanut butter down in the center, allowing it to melt. Using a whisk preferably or a fork if you don’t have a whisk, stir in the stock or apple juice, tamari, and your choice of hot sauce to the peanut butter, adding the peanuts to the skillet afterwards. Stir everything in the skillet together at this point, combining the sauce with the skillet mixture.
Take the mixture out of the skillet and place it either in a group serving bowl or into individual bowls so everybody knows they’re getting equal portions. Serve the lettuce cups/wedges alongside the mixture and when you’re ready to eat, simply spoon however much of the mixture you’d like into each lettuce wedge and enjoy !
*We didn’t realize until we got home that the brand of ground chicken we bought adds up to 1% vinegar and rosemary extract. Hopefully it didn’t affect the end results flavor.
This was a tasty dish that was fun to eat. It had a little saltiness from the tamari and chicken stock, a savory taste from the chopped peanuts as well as the peanut butter, and a faint heat at the end of the bite from the hot sauce. Great thing about this serving style was that everyone else can enjoy a mild heat while you can spread some more hot sauce onto your own portion before chowing down to up the heat level for yourself. The crunch from the lettuce and chopped peanuts was a nice contrast to the rest of the textures in the meal. It was also a pleasant surprise that you really do feel full after eating this dish, no side dishes necessary.