Bourbon Truffles

Ingredients:

For the filling:

• 1/4 cup heavy cream
• 4 Tbs. (1/2 stick) unsalted butter
• 6 oz. milk chocolate, chopped
• 6 oz. semisweet chocolate, chopped
• 1/4 cup bourbon whiskey
• Dutch process cocoa powder for dusting

For the coating:

• 12 oz. semisweet chocolate, chopped
• 1/3 cup finely chopped pecans

Directions:

To make the filling, in a heavy saucepan over medium-low heat, combine the cream and butter. Stir until the butter melts and the cream simmers. Remove from the heat. Add the milk chocolate and semisweet chocolate, and stir until melted and smooth. Mix in the whiskey, then pour into a bowl. Cover and freeze just until firm enough to mound in a spoon, about 40 minutes.

Line the bottom of a baking sheet with aluminum foil. Scoop out the filling by tablespoonfuls and drop onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about 30 minutes.

Spread the cocoa on a flat plate. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa to coat evenly. Return the truffles to the sheet and freeze them while preparing the coating.

To make the coating, line a second baking sheet with aluminum foil. Place the semisweet chocolate in the top pan of a double boiler or in a heatproof bowl. Place over but not touching barely simmering water in the lower pan. Heat, stirring frequently, until melted and smooth. Remove from the heat.

Reroll the truffles between your palms to remove any loose cocoa. Gently drop 1 truffle ball into the chocolate, tilting the pan if necessary to coat the ball completely. Slip a fork under the truffle, lift it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork onto the prepared baking sheet. Immediately sprinkle generously with the pecans. Repeat with the remaining truffles.

Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks. Makes about 18 truffles.

I got this recipe from William Sonoma.  This was my first attempt at making bourbon truffles.  I did not use pecans.  I would use dark chocolate next time but they were still good.  The bourbon flavor became stronger the second day.  

Megan-4/5

Jesse-3/5

African Beef and Peanut Stew

1 tablespoon oil
1 1/2 pounds beef, cut into chunks
2 medium onions, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups water
6 tomatoes, seeded and chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon nutmeg (optional)
1/2 cup to 3/4 cup chunky natural peanut butter
Salt and pepper to taste

Take a Dutch oven or a non-nonstick pan, pour a little oil on the bottom, and set it over medium-high heat. Let the pan get very hot, then add the beef chunks. Do not crowd the beef. Make sure the chunks do not touch. Cook the beef until it's nicely browned, about 2-3 minutes on each side. You may have to do a few batches of this, depending on how much meat you're using. Set the beef chunks aside.

Reduce the heat to medium, add some more oil to the pot, then add the onions. Sauté until softened. Add the garlic and ginger, and sauté for 2-3 more minutes.

Return the beef chunks to the pot and add water to cover (about 2 cups). Add tomatoes, cayenne, coriander, cumin, nutmeg, salt and pepper. Reduce heat to medium-low and simmer, uncovered, until meat is tender, about 2 hours. If you find the stew getting too thick, add a little more water or some more tomatoes while it continues to cook.

Once the meat feels tender enough to puncture with a fork, add 1/2 - 3/4 cups peanut butter and continue to simmer until the meat is very tender (it should easily flake apart) and the veggies have cooked down into a nice gravy, about another hour.

I got this recipe from the kitchn website.  It takes some time to make but it has nice flavor.  I served it with couscous.

Megan-4/5

Jesse-4/5  

Flank Steak Salad with Chimichurri Dressing

ingredients

• 1 large bunch fresh Italian parsley
• 2 tablespoons fresh oregano leaves
• 3 garlic cloves, peeled
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon chipotle hot pepper sauce
• 1 1 1/2-pound flank steak
• 8 ounces mixed baby greens
• 1 12-ounce container marinated small fresh mozzarella balls,* drained

preparation

Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.

Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.

Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.

Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.

I got this recipe from Epicurious and made a few changes.  I used a flat iron steak instead and I used half the amount of red wine vinegar and replaced with lemon juice.  I also rubbed the dressing on the steak and marinated for a few hours before cooking it by broiling it.  I added cherry tomatoes in the salad.  This was very good!  Both Jesse and I enjoyed it.

Megan-4/5

Jesse-4.5/5 

Black Bean Burgers with Mango Salsa

• 2 (15-ounce) cans black beans, rinsed and drained
• 3/4 cup finely chopped fresh cilantro, divided
• 3/4 cup (3 ounces) shredded Monterey Jack cheese
• 1/4 cup panko (Japanese breadcrumbs)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 medium jalapeño pepper, finely chopped
• 2 large egg whites 
• Cooking spray
• 1 1/4 cups chopped peeled mango (about 1 medium) 
• 3 tablespoons chopped shallots
• 1 1/2 tablespoons fresh lime juice 
• 1 avocado, peeled and chopped 
• 1 garlic clove, minced
• 6 (2-ounce) whole-wheat hamburger buns, lightly toasted 
• 6 green leaf lettuce leaves

Preparation

1. 1. Preheat oven to 350°.
2. 2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, carefully turning once.
3. 3. Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun.

I got this recipe from Cooking Light magazine.  Both Jesse and I really like this recipe.  The burgers stay together well which can be a challenge when making black bean burgers.  Even though Jesse is a meat guy he told me I could make these anytime.

Megan-4.5/5

Jesse-4/5

Spicy Chicken Cacciatore

Ingredients

• 
  1/2 cup all-purpose flour
• 8 skinless, boneless chicken thighs (about 2 pounds)
• 1 tablespoon olive oil 
• 3 cups chopped onion 
• 2 cups chopped red bell pepper 
• 6 garlic cloves, minced
• 1/2 cup dry red wine 
• 1/2 cup tomato puree
• 2 tablespoons capers
• 1 1/2 teaspoons crushed red pepper
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
• 1/4 cup chopped fresh parsley

1. 1. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
2. 2. Heat a large skillet over medium-high heat. Add oil; swirl. Add half of chicken; cook 4 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Reduce heat to medium. Add onion, bell pepper, and garlic; sauté 4 minutes. Add wine; bring to a boil. Simmer 2 minutes. Add bell pepper mixture, tomato puree, and next 6 ingredients (through diced tomatoes) to slow cooker. Cover and cook on LOW for 4 hours or until chicken is tender. Sprinkle with parsley.

I got this recipe from Cooking Light magazine.  I served it over polenta.  Jesse really liked it and I thought it was okay.  It does a kick to it.  I left out the capers and fresh parsley.

Megan-3/5

Jesse-4.5/5  

Mint Julep Cake

Mint julep cake

For cake:

3 cups cake flour

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 cups sugar

2 sticks butter, softened

4 eggs

2 teaspoons vanilla extract

1 cup buttermilk

For bourbon sauce:

½ cup sugar

1 stick butter, softened

½ cup Kentucky bourbon

Mint leaves for garnish

For mint glaze:

1½ cups confectioners sugar

1 tablespoon milk, or more

1 tablespoon clear crème de menthe

To make cake: Preheat oven to 350 degrees.

Mix flour, salt, baking powder and baking soda together. Beat sugar and butter in mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and buttermilk alternately, stirring just until combined after each addition.

Pour into 10-inch bundt pan coated with nonstick cooking spray; smooth the top. Bake in 325-degree oven for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Remove to a wire rack.

To make bourbon sauce: Heat sugar, butter and bourbon in a saucepan until butter is melted, stirring constantly. Poke holes in top of the cake with skewer. Pour bourbon sauce evenly over hot cake. Let cool completely. Invert cake onto serving plate. Drizzle with mint glaze and garnish center of cake with mint leaves.

To make mint glaze: Whisk confectioners sugar, milk and crème de menthe in a bowl until smooth. Whisk in additional milk if glaze is too thick to drizzle. Makes ¾ cup.

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I got this recipe from Bluegrass Gathering cookbook.  I could only find a large bottle of cream de menthe so I used a mint icing flavor packet.  This is what gave my icing the green color.  I had a coworker who made the same cake the same weekend and she used cream de menthe.  The icing is better that way but neither Jesse or  I were huge fans of the icing either way.  The cake, however, is great.  It is best eaten the same day it is made.  Next time I make it I will keep the cake the same and for the frosting make a chocolate bourbon frosting so I guess instead of a mint julep cake it would become a bourbon ball cake.  The rating below is for just the cake.

Megan-4.5/5

Jesse-4.5/5 

Greek Feta Chicken with Olives and Sun-dried Tomatoes

4 large chicken breast
salt and pepper to taste
1/2 cup all-purpose flour
1 garlic clove crushed
1 tablespoon olive oil
1 cup dry white wine divided
1/4 cup lemon juice
1 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 cup chopped kalamata olives
1/4 cup chopped sun-dried tomatoes

Season chicken with salt and pepper; dredge in flour shaking off excess.

Cook chicken and garlic in hot oil in large skiller over medium heat until chicken is browned on both sides.

Add 1/2 cup wine and lemon juice; cover, reduce hear, and simmer 5 minutes.

Add remaining 1/2 cup wine and simmer 20 minutes.

Sprinkle feta over chicken and cook until slightly melted.

Sprinkle olives and chopped tomato over top.  Sprinkle with oregano. Cover and cook until cheese is melted.

I got this recipe from Creating a Stir cookbook.   I do not like olives so I made half with and half without.  The chicken had nice flavor and was moist.

Megan-3.5/5
Jesse-4/5