Super Bowl Staples: Taquitos

Come Super Bowl Sunday your game-watching crowd is going to be hankering for some real football food. (I sound like I watch football, huh? I'm in it for the food!) If you're looking to stray from the usual chili or pizza, try switching it up with homemade taquitos. I recently tested out a recipe from Epicurious that filled me up with flavor and is definitely Super Bowl worthy. Check it out!

Chicken Taquitos 
Epicurious | January 2011
by Chef Dave Northrup
Rush Street, Culver City, California
Yield: Makes 12 servings

photo by: Lara Ferroni

Ingredients

• 1 store-bought whole roasted chicken
• 1 cup favorite barbecue sauce
• 1 (16-ounce) container sour cream*
• 1 (4 1/2-ounce) can chopped green chiles
• 2 cups frozen corn, thawed
• 1 small red onion, diced
• 1 clove garlic, peeled, crushed, and minced
• 1 cup shredded smoked Gouda cheese*
• 2 cups shredded Monterey Jack cheese*
• 1 teaspoon cumin
• 1 teaspoon chile powder
• 1 tablespoon freshly ground black pepper
• 24 flour tortillas
• 1 cup vegetable oil, for frying
• Favorite salsa and guacamole, for serving

 (*Diane's alterations: I used 3 cheeses (Monterey Jack, Medium Cheddar, and Queso Quesedilla); used greek yogurt instead of sour cream; added 1 tsp ground mustard; added a few dashes of hot sauce for kick!

Preparation

1. In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
2. In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. 
3. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side.
4. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.

Here's how mine turned out:

My suggestions:

• Use a few toothpicks to stabilize the taquitos so the wrap stays tight.
• Corn tortillas work great too, it's your call! Just make sure you have enough oil to get them crispy!
• Serve it with this guacamole recipe!

Super Bowl Staples: Chips & Dip

The Super Bowl is just a week away, so it's time to get serious about chips and dips! During my weekly grocery shopping I came across Ruffles Molten Hot Wings (yes you read that right) and I could not resist grabbing them.

So here's how it went down: they really taste just like hot wings, unfortunately the molten part is just as true! The after burn of these tasty little snacks was seriously fierce (I can generally handle a lot of heat).  Let me know if you can handle them, and while you're at it try out Ruffles Loaded Chili & Cheese flavored chips.

P.S. These chips would be awesome paired with blue cheese dip.

Blue Cheese Dip
courtesy of Williams-Sonoma Kitchen

Ingredients:

* 4 oz. cream cheese, at room temperature
* 1 cup sour cream
* 4 oz. tangy blue cheese, such as Point Reyes
* 2 Tbs. chopped fresh chives
* 1/2 tsp. freshly ground pepper

Directions

1. In a bowl, using a handheld electric mixer fitted with the beater attachments, beat the cream cheese on medium speed until soft and creamy, about 2 minutes.
2. Reduce the speed to low, add the sour cream and beat until combined, about 1 minute. Add the blue cheese and beat until the cheese is crumbled and no large lumps remain, about 1 minute. Stir in the chives and pepper.
3. Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week. Makes about 2 cups. 

So call some friends and plan a party...you'll find everything you need for game day eats right here on Diane Can Cook!

Happy National Chocolate Cake Day!

Two delicious food holidays this week, how lucky are we?! National Chocolate Cake day,  is a glorious excuse to indulge with a slice of rich chocolate-y cake. I admit, my favorite chocolate cake can be found at your local Costco store...you know the big rectangular ones decorated with roses or a football. Sure it's not fancy, but it is so so tasty!

Last year, we celebrated by baking a yummy chocolate cake you can find here. Today, we're gonna try our hand at the four-tier chocolate cake below!

Four-Tier Chocolate Layer Cake
courtesy of Donna Hay Magazine

source: donna hay magazine

Ingredients

• ½ cup (125ml ) water
• 60g butter, chopped
• 2 tablespoons cocoa, sifted
• 1 cup (150g) plain (all-purpose) flour, sifted
• ½ teaspoon bicarbonate of (baking) soda, sifted
• 1 cup (220g) caster (superfine) sugar
• 1 egg
• ¼ cup (60ml) buttermilk
• ½ teaspoon vanilla extract

chocolate cream cheese frosting

• 50g butter, softened
• 250g cream cheese
• 1 cup (160g) icing (confectioner's) sugar mixture, sifted
• ¼ cup cocoa, sifted

Directions

1. Preheat oven to 150°C (300°F).
2. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.
3. Divide mixture between 2 lightly greased 12cm round cake tins lined with non-stick baking paper. Bake for 40–45 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely.

While the cake is baking, make the cream cheese frosting.

1. Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6–8 minutes or until light and fluffy.
2. To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.

Are you heading out right now to get a piece of chocolate cake? 'Cause you should be!

Super Bowl Staples: Wings

It's not a Super Bowl party without chicken wings. I adore wings so...welcome to the first edition of my wings mini-series.

In Seattle food, Tom Douglas is king. With eight successful restaurants in Seattle, popular cookbooks, and a line of rubs and sauces, it's not hard to see why. So it's only right that I consult the back of the house at Douglas' Dahlia Lounge for a major wing recipe! (If you're in Seattle, you can grab these tasty wings over at Palace Kitchen.)

 Hot-Pepper Wings with Cilantro Sour Cream
 by Tom Douglas
courtesy of Esquire Magazine

photo source: Tom Douglas blog

Ingredients

• 18 whole chicken wings
• 2 cups soy sauce
• 1 cup Dijon mustard
• 1 cup water
• 3/4 cup Tabasco sauce
• 1/4 cup garlic, chopped
• 2 tbsp fresh Italian parsley, chopped
• 2 tsp fresh thyme, chopped
• 2 tsp fresh sage, chopped
• 2 tsp fresh rosemary, chopped

For the cilantro sour cream:

• 1/2 cup sour cream
• 2 tbsp heavy cream
• 2 tsp chopped cilantro
• kosher or coarse salt
• ground black pepper

Instructions
To make wings:

1. Whisk all ingredients except wings together in a large bowl. Reserve 1/2 cup of the marinade for basting and sauce.
2. Add wings to bowl with marinade, cover, and refrigerate at least 1 hour or up to overnight. Turn occasionally to make sure wings are thoroughly marinated.
3. Caution: Never use a "raw" marinade — any marinade that has had raw meat in it — to finish a dish. That's why we set some aside in this recipe.
4. Grill method: Remove wings and discard marinade. Grill wings over medium-low coals, turning often, until wings cook through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns.
5. While grilling, heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone and remove.
6. Broiler method: Remove wings and discard marinade. Put wings in a broiler pan under a preheated broiler, 4 inches from heat source, and broil about 10 minutes per side. (If your broiler has a low setting, use that, otherwise watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure there is no pink remaining near the bone and remove.

To make cilantro sour cream: 

1. In a small bowl, mix first three ingredients together. Salt and pepper to taste. Yields 1/2 cup.
2. To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though — it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.

Grab some paper towels and wet-naps 'cause it's wing time!

Soup Shortcuts!

As National Soup Month continues, some of you are probably thinking, "I want to make a delicious flavorful soup, but I've never made one before!"

For you, I offer these soup shortcuts from Food & Wine Magazine to add more flavor to soups without spending hours over the stove!

• Give canned broth extra flavor by simmering reserved chicken or meat bones in the broth for 15 minutes; strain the liquid and use for soup.
• Check out salad bars for ready-to-use ingredients, such as pre-cut vegetables and cooked shrimp, chicken and meat.
• Add leftover cooked pasta, meat and vegetables for instant substance. Most cooked vegetables can also be pureed, then stirred in to thicken soups.
• Use frozen vegetables such as peas, spinach or corn, to cut prep time. Add them to assorted soups or puree them with broth, cream, and sautéed onion, then simmer to make a smooth soup

You can also save a lot of time without cutting the flavor by using these fantastic soup starters from Williams-Sonoma. They are all quick and easy! Just add beef or chicken broth and simmer.

French Onion Soup Starter

Poblano Corn Chowder

White Chili Starter

Tuscan White Bean Soup

With these shortcuts, there is no reason you can't enjoy a warm hearty soup tonight! Happy National Soup Month!

Happy National Peanut Butter Day!

It's National Peanut Butter Day! You know we're all about food holidays, so there's no way I could not pass this one up! I adore peanut butter! From peanut butter and jelly (or honey or bananas or fluffernutter) sandwiches to delicious Muddy Buddies, peanut butter is a staple ingredient in my kitchen. For those of you who want to get hardcore, you can make your own peanut butter! (You can also pretend like you're hardcore by visiting your local gourmet market, they usually have fresh peanut butter dispensers!) Here is one delicious and insanely simple way to bring a little peanut butter into your repertoire:

Mrs. Salter's Peanut Butter Pie
courtesy of Paula Deen

Ingredients

• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar
• 8 ounces cream cheese
• 1 cup crunchy peanut butter
• 1 cup confectioners' sugar
• 1 graham cracker crust, store-bought or premade

Directions

1. Whip cream with 1/4 cup sugar. 
2. Mix all other ingredients until smooth and fold in whipped cream until well blended. 
3. Pour mixture into a graham cracker crust and chill for several hours before serving.

How do you like your peanut butter? Crunchy, creamy or whatever you can eat off a spoon? What's your favorite way to use peanut butter?

Best Clam Chowder!

When it's cold out, a hot bowl of hearty clam chowder is the only thing on my mind! I am partial to the New England style clam chowder (a cream base with has clams, potatoes, bacon or pancetta), especially a hot bowl of Ivar's Clam Chowder here in Seattle, Washington. Grab it by the cup, bowl, or in a bread bowl!


Here's the recipe:

Ivar's Clam Chowder
from the Seattle Times Newspaper

Ingredients

• 2 (6½ ounce) cans minced clams
• 1 cup finely chopped onion
• 1 cup finely diced celery
• 2 cups finely diced potatoes
• ¾ cup butter or margarine
• ¾ cup flour
• 4 cups half-and-half, warmed
• 1 teaspoon salt, to taste
• 1 dash pepper
• ½ teaspoon sugar

Directions

1. In a medium saucepan, drain the juice from the clams; set the clams aside.
2. Combine clam juice with the onions, celery and potatoes.
3. Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
4. In a large saucepan, melt the butter.
5. Add flour and stir in to the butter.
6. Slowly whisk in the warm half-and-half.
7. Cook and whisk until smooth and thick, about 5 minutes.
8. If you want a thinner chowder, add ½ to ¾ cup water or clam broth.
9. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
10. Stir well and adjust the seasonings if necessary.

So either get yourself out here to Seattle or make a warm bowl for yourself!

Happy National Coffee Break Day!

Are you already looking for a pick me up today? Well if you're out of excuses to leave your desk, here's one: It's National Coffee Break Day! So grab your office buddy, meet a friend, or take some much needed "me time" by and get a coffee, tea, steamer, or a coffee cake to celebrate at your local coffeehouse this afternoon!

I'll be having a grande soy sugar-free vanilla green tea latte from Starbucks...cause that's how I roll. What will you be having? Share your drink of choice in the comments!

Presenting My New Crush: Chef Chuck Hughes!

So, I admit it...I am suffering from a huge crush on French Canadian Chef Chuck Hughes. It began with a free preview of the Cooking Channel, where his show "Chuck's Day Off" currently airs in the U.S. Chuck spends his "day off" cooking for friends, families, and other lucky people he wants to give an accessible fine dining experience. I am so attracted to his easy going attitude, love of cooking and food, and I'll just say it...his bad boy tattoos. 

After making my first trip to the Great White North last year, I became introduced to the underestimated culinary adventure that is Canada.  I cannot wait to get up to Montreal and visit Chuck Hughes' restaurant Garde Manger. A lover of music and seafood, Garde Manger boasts the freshest seafood platters and a unique lobster poutine all with the backdrop of Old Montreal. Below is an interview with Chuck Hughes, so you can meet him yourself!

 

Until then, I'll have to try to recreate his comfort food flavors with this recipe for Fried Chicken! Don't be surprised if you get crush too after watching his show and giving his recipes a try yourself!

Fried Chicken
by Chuck Hughes

Ingredients

• 4 tablespoons kosher salt
• 3 tablespoons freshly ground black pepper
• 2 tablespoons ground cayenne pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dry mustard powder
• 2 cups all-purpose flour
• 8 chicken drumsticks
• 4 cups buttermilk
• Canola oil, for frying

Directions

1. Mix the salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder together in a bowl. Divide the spices evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, and set aside.
2. Rub the chicken drumsticks with the reserved spice mix. Poke all of the pieces with a fork a few times to let the flavors seep down into the meat. Set aside.
3. Pour the buttermilk over the chicken, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour. Cook's Note: You can also let the chicken marinate longer, even overnight.
4. Add the flour mixture to a large re-sealable plastic bag. Remove the chicken pieces from the buttermilk and in batches, drop them into the bag, shaking them to make sure they become heavily coated.
5. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
6. Drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. Work in batches, if necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally.
7. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, pop the chicken into a preheated 325 degree F oven, until they are fully cooked.
8. Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil.
9. Transfer the drumsticks onto a serving platter, or put into a bucket. Serve the chicken hot, room temperature, or cold.

National Soup Month!

January is National Soup Month! Couldn't have come at a better time! The holidays have just ended and the cold is really setting in; I'm sure all you want is feeling the comfort of a warm hearty soup. From chowders and bisques to ramens and pozoles, the variety of soup are plentiful!

Creamy Chicken Noodle Soup

How can you celebrate this month?

1. Make your own soup! Throughout the month, I'll be giving you soups recipes to try.
2. Plan a soup crawl with your friends and family. Some of my favorite moments eating out has come from a delicious soup! (I'll be sharing some of my favorites throughout the month!)
3. For those with not a lot of time, learn to elevate canned soups.
4. Send  your favorite soup recipes to me. I'll try them out and share them with others!

Get out your stockpots and ladles because...soup's on!

Start Your Day (and Year) Off Right!

It's the beginning of a new year and I'm sure many of us are resolving to eat better. Where better to start than with breakfast. There is a great article on how to take Small Steps: Making Time for Breakfast. As for me, in the winter, all I want in the morning is a hot bowl of cereal like maple and brown sugar oatmeal. For others of you, I'm sure a delicious egg sandwich is what you crave. Another great option is granola, which can be served with milk as cereal, mixed into yogurt for a parfait, or just eaten as a snack. What do you like to eat in the morning? Here are some options:

Maple and Brown Sugar Quick Oatmeal
Ingredients

• 1/2 c quick cooking oats
• 1 c water
• 1 tsp maple or pancake syrup
• 1/2 tsp packed brown sugar 
• dash salt

Directions

1. Mix oats, salt and water in a bowl.
2. Microwave for 2 minutes; stir. (varies on microwave strength)
3. Stir and top with syrup and sprinkle with brown sugar

Healthy Breakfast Sandwich
by Ellie Krieger
courtesy of Food Network
serves 4

Ingredients

Nonstick cooking spray
4 eggs and 4 egg whites
1/4 cup minced chives
1/4 cup minced parsley
4 whole-wheat English muffins
4 1/2-inch round slices Canadian bacon
1 large beefsteak tomato, sliced into 1/2-inch thick slices

Directions

1. Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large nonstick skillet with cooking spray. 
2. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. 
3. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half.

Quick Omega-3 Granola 

Recipe by Jeanne Thiel Kelley

Photograph by Kana Okada

February 2009

 

Ingredients

• 4 tablespoons walnut oil, divided
• 3/4 cup (packed) dark brown sugar
• 1/4 cup egg whites
• 1/2 teaspoon (scant) coarse kosher salt
• 3 cups organic old-fashioned oats
• 1 cup walnut halves, broken in half
• 1/2 cup flaxseed meal
• 1 cup pitted dates, coarsely chopped or torn into pieces
• 1/4 cup honey

Preparation

1. Preheat oven to 350°F. Brush heavy large rimmed baking sheet with 2 tablespoons oil. Whisk 2 tablespoons oil, sugar, egg whites, and salt in large bowl. Add oats, walnuts, and flaxseed; toss well.
2. Spread mixture evenly on prepared sheet. Bake 15 minutes. Using metal spatula, stir granola. Bake 15 minutes longer. Stir again. Sprinkle dates over; drizzle with honey. 
3. Bake until golden brown, about 10 minutes longer. Stir to loosen. Transfer to clean baking sheet to cool completely. 

**DO AHEAD Can be made 1 week ahead. Keep chilled in airtight container.