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FRIDAY, NOVEMBER 28, 2014


HOMEMADE SAMOA BARS




We are always on the lookout for a new sweet treat. I am constantly baking with
my boys to keep us all entertained during the day, especially in the winter. To
top that, my hubby is constantly searching magazines and the internet for new
food that he or I can whip up. He found these and I just had to make them. They
are super impressive for company, so perfect for this season! I will tell you, I
double the shortbread recipe, we LOVE to have a thick shortbread on the bottom
of these decadent bars. Actually, we love double the crust on pretty much
everything!

Homemade Samoa Bars
Printable Version

Shortbread (I DOUBLE this shortbread recipe, we prefer thick crusts)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar

Coconut topping
4 cups shredded sweetened coconut
20 ounces store-bought
3 Tablespoons milk
1/4 teaspoon salt
10 ounces dark chocolate

Make the shortbread cookie base:
Preheat oven to 325ºF. Line a 13-by 9-inch metal baking pan with parchment
paper, leaving an overhang on two sides.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter
and sugar on medium speed until light and fluffy, about 1 minute. Turn the mixer
to low, and then carefully add the flour mixture to the bowl, beating just until
combined and scraping down the sides as needed. (Do not overmix the shortbread
dough or it'll be too crumbly to cut once baked.) Transfer the dough into the
prepared baking pan and press it into an even, flat layer.
Bake the shortbread until barely golden, 15 to 18 minutes. Transfer the pan to a
wire rack and let it cool completely while you make the topping.

Make the coconut topping:
Turn the oven up to 350ºF. Spread the coconut flakes onto a baking sheet lined
with parchment paper. Bake the coconut for about 10 minutes until it's toasted,
stirring frequently to ensure even browning and so that it does not burn.
Alternatively, you can do this in a large skillet on the stovetop over medium
low heat, stirring constantly.  Remove the toasted coconut from the oven and set
it aside.
Melt the caramels, milk and salt in a double-boiler by placing the ingredients
in a medium saucepot set over a large saucepot of simmering water. Cook,
stirring, until the caramels are fully melted. Remove the saucepot from the heat
and combine the caramel mixture with the toasted coconut in a large bowl.
Immediately spread the coconut mixture over the cooled shortbread, pressing it
to adhere to the shortbread base. Work quickly, as the caramel mixture will
begin to firm up and won't adhere if it cools too much. Let the bars sit at room
temperature for 30 minutes.
Using the parchment paper overhangs, lift the shortbread out of the pan and onto
a cutting board. Slice the shortbread into bars by spacing your cuts to make 3
columns down and 10 rows across to form 30 roughly 2-inch by 1-inch cookie bars.
Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms
of each of the cookie bars into the chocolate and place them on a wax
paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the
cookies sit until the chocolate hardens fully.

Recipe from justataste.com
Makes About 30 cookie bars






Posted by Chelsea and Cody at 6:59 PM 34 comments:
Labels: Chocolate, Cookies, Desserts, Holidays




WEDNESDAY, NOVEMBER 19, 2014


BUTTERNUT SQUASH BURRITOS





Yum Yum-these were amazing. I am absolutely addicted to butternut squash, as is
my 1 year old. I cook 2-3 a week, and right when it pops out of the oven he runs
over and starts hyperventilating until I get some in his mouth. The other day we
just sat on the floor in the middle of the kitchen and ate every last bite of
roasted squash-it was one of those moments that I will never forget as a mom. It
was heaven. I love my boys, and I almost love butternut squash just as much:)
Not really, but I do love it alot. Usually I just toss it in olive oil, salt,
and pepper, and roast it for about 40 minutes at 400. From there you can do
anything with this sugar-tasting veggie! My sweet, healthy friend told me that I
had to try this dish, and after a day of thinking about it, I whipped it up.
It’s great. I mean, really...a vegetarian, guilt-free version of a meal that is
usually 1000 calories. I think yes. I couldn’t stop eating it, and I can’t wait
to have it for lunch again tomorrow!


Butternut Squash Burritos
Printable Version


1 medium butternut squash
1/2 cup cooked rice or quinoa
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans, drained and rinsed
3/4 cup monterrey jack cheese
4 tortilla wraps
Toppings of choice: (avocado, salsa, sour cream, spinach/lettuce, cilantro, etc)

Preheat oven to 400F and line a large glass dish with tinfoil. Peel and cube
squash, then drizzle olive oil on squash and add salt and pepper. Coat with
hands. Roast for 40 minutes or until tender.
In a large skillet over medium-low heat, add oil, onion, and minced garlic.
Sautee for about 5 minutes, stirring frequently. Add in salt and seasonings and
stir well.
Add chopped red pepper, black beans, and cooked rice/quinoa and sauté for
another 10 mins. on low.
When squash is tender remove from oven and cool slightly. Add 1.5 cups of the
cooked butternut squash to the skillet and stir well. You can mash the squash
with a fork if some pieces are too large. Add cheese and heat another couple
minutes.
Add filling to tortilla along with desired toppings. Wrap and serve. Leftover
filling can be reheated the next day for lunch in a wrap or as a salad topper.


Makes 4 burritos

Recipe adapted from  http://ohsheglows.com/




Posted by Chelsea and Cody at 8:09 PM 4 comments:
Labels: 21 day fix, Clean eating, Gluten Free, Main Dish



THURSDAY, MARCH 6, 2014


CHEWY PRETZEL BITES WITH GRUYERE CHEESE DIPPING SAUCE








In the mood for light snack that will have you going back for more, and more,
and more?? These are it. I have made these multiple times, most recently for our
superbowl party. Everyone was diving in and fighting for the last bites...okay
so I was fighting for the last bites. Not to mention the cheesy, delicious
flavor that the gruyere cheese sauce adds. I was basically drenching each and
every bite in the creamy sauce right before it hit my tongue! I am 100% addicted
to these salty, chewy morsels. I hope I can get you addicted, too!

Chewy Pretzel Bites with Gruyere Cheese Dipping Sauce (recipe below)
Printable Version

2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water

1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar
and yeast. Mix to just combine. Add the water and mix well, adding more flour,
as needed, a bit at a time to form a soft, smooth dough that clears the sides
and bottom of the bowl. Knead the dough, by hand or machine, for about 5
minutes, until you get a really soft dough that isn’t overly sticky. Lightly
flour the dough and place it in a plastic bag (like a zip-top gallon size bag);
close the bag, leaving room for the dough to expand, and let it rest for 30
minutes or up to 60 minutes.
Preheat your oven to 500°F. Prepare two baking sheets by lining them with
parchment paper or lightly greasing them.
Transfer the dough to a lightly greased work surface, and divide it into about
four pieces of equal size, and roll into snakes about 1-1.5 inches thick. Allow
the pieces to rest, uncovered, for 5 minutes. While the dough is resting,
combine the 1/2 cup warm water and the baking soda in a liquid measuring cup
(deep enough to dip the pretzel bites into). Lightly stir up the mixture right
before adding each pretzel.
Cut each strip of dough into about 6-8 pieces, about 1 inch in width. Dip each
pretzel bite in the baking soda solution (this will give the pretzels a nice,
golden-brown color), and place them on the baking sheets. Sprinkle them lightly
with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10
minutes.
Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet
at a time – it won’t hurt the other pretzels to chill out for a little longer.
Remove the pretzels from the oven, and brush them thoroughly with the melted
butter. Eat the pretzels warm, or reheat them in an oven or microwave on low
heat.

Recipe from Mel’s Kitchen Cafe
Makes about 40 bites



Gruyere Cheese Dipping Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup grated gruyere cheese
kosher salt, to taste
fresh ground pepper, to taste


Melt butter in small saucepan over medium-low heat. Add flour and whisk, cooking
for one minute. Then, gradually whisk in 1 1/2 cups milk.
Increase heat to high; bring to a low boil, then reduce heat to medium and
simmer until mixture is thickened, stirring constantly, about 4 minutes. Remove
from heat and add cheese, stir until melted.
Season with salt and pepper.

Recipe adapted from Food.com
Makes about 1 1/2 cups dipping sauce



Posted by Chelsea and Cody at 11:29 AM 7 comments:
Labels: Breads, Holidays, Side Dishes, Snacks



THURSDAY, FEBRUARY 27, 2014


CHOCOLATE COCONUT PROTEIN BALLS





I can’t believe I haven’t posted these little babies. They have been a staple in
our home for months and months! My super-fit awesome friend Tennille made these
for me on one of our early morning runs (drives) to the gym...and I pretty much
begged her to make them for me again-daily, if possible! I quickly grabbed the
recipe and I have a constant store of them in my freezer-well, unless my husband
sneaks a few to many a day, then I open the freezer to an almost gone supply!
Which is so, so sad. Make them for your protein-packed, cookie dough tasting,
snack:)!

Chocolate Coconut Protein Balls
Printable Version

2 cups raw almonds
1/3 cup chocolate whey protein powder
3/4 cup almond or peanut butter
2 Tbs. honey, melted
1 cup unsweetened coconut flakes
1/2 cup mini dark chocolate chips

In a food processor, finely blend raw almonds. Add all remaining ingredients
except chocolate chips to food processor and blend thoroughly. Stir in chocolate
chips. Roll into 1" balls and freeze for at least 30 minutes. They can remain in
the freezer in a ziplock bag for up to three months. Enjoy!

Recipe from Tennille
Makes 48 ping pong size balls




Posted by Chelsea and Cody at 1:23 PM 2 comments:
Labels: Healthy Snacks, Snacks



MONDAY, FEBRUARY 24, 2014


ARUGULA PARMESAN SALAD (OUR GO TO SIDE DISH)








Everyone, I mean everyone, I make this for asks for the recipe. Isn’t that just
the best feeling when you know you made something that will soon appear on your
friend’s table for dinner? Okay, it is the best feeling to me, anyway. This is
so quick, delicious, and tastes like you spent forever making this special side
dish. Best thing is, it whips up in about 45 seconds! Yee-haw! I looooove that.

Arugula Parmesan Salad (our go to side dish)
Printable Version

1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes(if desired)

Mix first 4 ingredients vigorously with a whisk. Season dressing with salt and
pepper. Transfer to bowl. Cover; chill up to 3 days. Combine arugula and
tomatoes in large bowl. Toss with enough dressing to coat.

Recipe from Epicurious.com
Serves 4 as a side dish




Posted by Chelsea and Cody at 11:33 AM 13 comments:
Labels: Appetizers, Side Dishes



THURSDAY, FEBRUARY 20, 2014


PAN FRIED PANKO LEMON CHICKEN





You know those meals that you feel like you could eat every night for a week,
and never get sick of them? Well, this is one of them. I related it to my Crispy
Chicken with Orange Dipping Sauce, which is equally as divine in an entirely
different way! This recipe is so fresh and light, yet completely filling! The
touch of lemon zest in the breading as well as the squeeze of lemon juice over
the top of the finished meal is to die for. My mouth is watering just thinking
about this meal...we had it last night and I have a feeling it will be back on
the menu again very, very soon!

Pan Fried Panko Lemon Chicken
Printable Version

2 boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded
to 1/2-inch thick
2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
2 oz shredded Provolone cheese (1/2 cup)
1 large egg
1 Tbsp all-purpose flour
1/2 cup Panko bread crumbs
1 1/2 oz fresh shredded parmesan cheese (1/2 cup)
1 Tbsp chopped fresh oregano
Zest of 1 lemon (2 tsp)
1/2 tsp garlic powder
Salt and freshly ground black pepper
4 Tbsp extra virgin olive oil
Lemon slices or wedges for serving (you can just use the one that was zested)

Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly
with salt and pepper. Combine Mozzarella and Provolone cheese in a bowl, set
aside.

In a shallow dish, whisk together flour and egg until smooth. (yes in the same
dish...I had never done this before but it worked great!)  In a separate shallow
dish, toss together Panko bread crumbs, parmesan cheese, oregano, lemon zest,
garlic powder and 1/4 tsp pepper.

Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating
both sides and allowing excess to run off, then immediately transfer to panko
and parmesan mixture and coat both sides with mixture, while pressing gently to
allow crumbs to adhere. Transfer chicken to a plate and repeat process with
remaining chicken cutlets.

Pour olive oil nto a 10-inch non-stick skillet and heat over medium-high heat.
Once oil is hot, add 2 coated chicken cutlets and fry without moving them until
bottom is crispy and golden brown, about 2 minutes, then using metal tongs
rotate to opposite side and cook until golden brown, about 2 minutes longer.
Transfer fried chicken to a large plate lined with paper towels to drain. Repeat
process with remaining 2 pieces of chicken.

Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralla cheese
mixture and transfer to preheated oven to bake until internal temperature
registers 165 degrees on an instant read thermometor, about 12 minutes (you can
broil during the last 1 - 2 minutes if desired). Remove from oven and garnish
with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon
slices over chicken just before enjoying.

Recipe from Cooking Classy
Serves 2-4



Posted by Chelsea and Cody at 1:15 PM 2 comments:
Labels: Chicken, Main Dish, Skillet dinner



SATURDAY, FEBRUARY 15, 2014


CHICKEN QUINOA CHILI




We are loving this chili. I have made it 3 times this month! It is delicious is
so many ways. We are quinoa addicts in this house, that’s for sure. I always use
it in place of rice, always. We honestly don’t even have rice in our house
anymore! This chili is a perfect way to introduce your family to quinoa if they
have never had it before. They can still get used to the texture, while the
flavor is mixed with a well-known white chili. Make this tonight!

Chicken Quinoa Chili
Printable Version

2 tablespoons olive oil
1 sweet onion, diced
1 red pepper, diced
2 garlic cloves, minced
1 1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless, skinless chicken thighs, cooked and shredded
2 cans, drained + rinsed cannellini beans
1 quart low-sodium chicken stock
1 cup cooked quinoa
1 cup half and half
4 ounces monterey jack cheese, freshly grated + more for topping
blue corn chips for crushing on top
lime wedges for serving

Heat a large pot over medium-low heat and add olive oil. Add in the onion,
peppers and garlic and cook until softened, about 5 minutes. Add in the cumin,
paprika, salt and pepper and stir. Add the in shredded chicken, beans and
chicken stock. Increase the heat and bring the mixture to a boil. Reduce to a
simmer and cook for 15 minutes.
Stir in the quinoa, half and half and grated cheese, stirring well until the
cheese is melted. Reduce the heat to low and cook for another 5 to 10 minutes.
Taste and season additionally if desired. Serve with extra cheese, chips and
lime wedges.

Recipe from howsweeteats.com
Serves 4



Posted by Chelsea and Cody at 12:57 PM 5 comments:
Labels: Chicken, Main Dish, Soups, Take-In Meals

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MMM...CAFE

 * Homemade Samoa Bars
 * Butternut Squash Burritos
 * Chewy Pretzel Bites with Gruyere Cheese Dipping Sauce
 * Chocolate Coconut Protein Balls
 * Arugula Parmesan Salad (our go to side dish)


Email Chelsea at chelseasmmmcafe@gmail.com



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