winner, winner, chicken dinner

For dinner last night I went all out: Baked Lemon-Garlic Chicken with Asparagus and Mashed Red Potatoes with Jalapeno Bacon and Green Onion, AND Sweetheart (mini) Cherry Pies for dessert. BAM!

I found the Sweetheart Cherry Pies recipe/idea on Pinterest, and they turned out fantastic and so cute - as most Pinterest recipes and crafts do. Why haven't I thought of using cookie cutters to make mini pies before?? Brilliant! Especially considering how many cookie cutters I have. I am sure you could sub in other fruits as well - apple, blueberry, strawberry, etc., etc., etc. YUM. I also love that this recipe uses fresh cherries.

I will post the recipes in the order in which I made them (not ate them), although if you prefer dessert before dinner, by all means go for it!

#1 Sweetheart Cherry Pies 

Sweetheart Cherry Pies | from Cake Student  

I followed this recipe exactly and the pies came out perfectly. I used Pillsbury pie crusts (one box, 2 crusts) rather than making my own crusts. I was able to make 3 hearts - two people could share one, maybe. I could easily eat one by myself (and did). They are great served warm or cool, topped with whipped cream or ice cream.

#2 Baked Lemon-Garlic Chicken

For the main dish, it was either chicken or steak, chicken or steak? Adam (my boyfriend) chose chicken, so chicken it was!

Baked Lemon-Garlic Chicken | Susi's Kochen Und Backen Adventures 

The only change I made to this recipe was halving it. I did slightly overcook the chicken, but it still had great flavor - I will be making this again, and will not overcook it. 

#3 Mashed Red Potatoes with Jalapeno Bacon and Green Onion

I am so proud to claim this recipe as my own! I usually make Rosemary-Garlic Mashed Red Potatoes, this time I made a heartier version with my new favorite bacon - HEB brand Jalapeno Bacon. 

You will need:

About 6 medium-sized red potatoes (do not peel)

2-3 tablespoons butter (I used Land O Lakes Light Spreadable Butter with Canola Oil)

Heavy cream or milk (I used about an 1/8 cup of fat free milk.. I did not measure the exact amount, but I would start from an 1/8 cup and work up to your desired consistency from there - I prefer thicker mashed potatoes) 

Salt and pepper to taste 

About 2 strips of HEB Jalapeno Bacon

Green onion, chopped

Boil water in a large pot, add the potatoes. While the potatoes are boiling, cook the bacon strips (slightly crispy is better). Dice ("crumble") the cooked bacon, and set aside. Cook the potatoes until soft. Drain the potatoes into a colander, then return to the pot. Begin mashing the potatoes, add the butter, cream or milk, and salt and pepper. Continue to mash until no large chunks of potato remain. Stir in bacon crumbles and top with green onion. 

I wish I had taken a picture! These baked potato-style mashed potatoes were perfection, so good. They would be even better topped with sour cream or with cheese - shredded Colby Jack or Jalapeno Jack (to continue to jalapeno theme). 

#4 Asparagus (or Broccolini) 

I use this technique (found in "Rachael Ray: 30-Minute Meals") to cook asparagus and broccolini. 

You will need: 

1 bunch of asparagus (or broccolini)

About 1 1/2 tablespoons olive oil

About 3 cloves garlic, thinly sliced 

1 cup chicken broth (I used reduced sodium chicken broth)

Heat the garlic and olive oil in a large skillet over medium heat until the garlic begins to sizzle. Add the veggies to the pan, and turn, coating them in oil. Add chicken broth and bring to a boil. Cover and reduce to a simmer. Cook for about 10 minutes, until the veggies are tender, yet crisp. 

The end! Indulge! Enjoy!

marshmallow brownies

Ahh, it has been too long! I finally have some time to relax (and blog!). I kicked off my last few weeks of freedom with a trip home, to Austin. My sister had her wisdom teeth removed, so we spent the weekend drinking milkshakes and watching Say Yes to the Dress - yumm, can't complain! This past weekend, I went to Galveston with some friends, on a much, much needed vacation. I could lounge on the beach all day, and dance the night away, any day! I brought brownies to snack on and made French toast for breakfast - which I will save for another post. For now, the brownies..

marshmallow brownies 

Serves about 16.

I used a basic brownie recipe from allrecipes for the base:

1/2 cup (1 stick) unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder

About 1/2 a bag of mini marshmallows

Preheat oven to 350 degrees F. Grease and flour an 8 or 9-inch square pan. Melt the butter in a large saucepan. Remove from heat, and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder. Do not overbeat! Spread batter into prepared pan. **Bake for 25 to 30 minutes - if using a 9 (or even 10)-inch pan, bake for less time, until a toothpick inserted into the center of the pan comes out clean.

**Here is the twist: with about 3 to 5 minutes of bake-time remaining, remove the brownies from the oven and sprinkle with mini marshmallows until covered. Place the pan back in the oven and continue to bake until the marshmallows are melted but not golden (about 3 to 5 minutes).

For the frosting:

1/4 cup unsalted butter
2 tablespoons cocoa
2 1/2 tablespoons buttermilk
About 1 1/4 cups confectioner's sugar
1/2 teaspoon vanilla extract

Melt the butter and cocoa in a saucepan, stirring constantly. Remove from heat and add the buttermilk and confectioner's sugar. Stir in vanilla and drizzle over warm brownies.

So, not the best photo, but trust me.. These brownies are the best.