Weekly Meal Plan

Meal plan for February 26- March 3, 2012

Sage baked macaroni and cheese, salad with grilled chicken breast

Avocado chicken parmigiana, ceasar salad, and garlic bread

White chicken enchildas with green chile sour cream sauce, jalapeno rice and garlic black beans

Leftovers

Fish tacos with lime-cilantro crema

We'll be with family over the weekend so we'll be trying out some new restaurants!

Have a great week!

Chocolate Peanut Butter Cookies

Peanut butter and chocolate.  What can I say about this tantalizing flavor combination?  It's a classic that was meant to be together.  I, personally, am a huge fan of this epic flavor combo.  As big of a fan as I am, Spencer is an even bigger fan.  Reese's peanut butter cups are his all-time favorite candy.  So when I got the urge to make cookies I asked him if there was a particular flavor he would like.  His only specifications were no sandwich cookies and no frosted cookies.  With those being the only stipulations I quickly set out to find the perfect sweet treat to whip up.  I came across quite a few options that were totally drool worthy and he approved of all of them (and I bookmarked them all!), but when the words chocolate and peanut butter came out of my mouth he froze in his tracks.  Ding ding ding ding, we have a winner!

These cookies were as good in real life as they sounded on paper.  They were rich, chewy and decadent.  The flavor of both the chocolate and the peanut butter really shined in the cookie batter alone.  The flavor of the cookie dough alone was delicious, but the addition of the chocolate chips and the miniature peanut butter cups (which are a treat in and of themselves) truly enhance this cookie and take it to a whole other level of peanut buttery-chocolaty goodness.  I love thick and chewy cookies that are packed with flavor and these cookies are definitely all of those things.  You must enjoy at least one of these fresh from the oven with a ice, cold glass of milk, there is truly nothing better.  Start your weekend off right, make a batch of these decadent cookies to enjoy over the weekend!
Chocolate Peanut Butter Cookies

Ingredients:

1 1/2 Cups flour
1/2 Cup Dutch process cocoa
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Cup granulated sugar
1/2 Cup brown sugar
1/2 Cup (1 stick) unsalted butter, room temperature
1/4 Cup smooth peanut butter
1 Tsp vanilla
1 Large egg
2 Tbsp water
2 Cups miniature peanut butter cups
1/4 Cup milk chocolate chips

Directions:

Preheat oven to 350.  Line a cookie sheet with a silicone baking mat or spray with non-stick spray and set aside.

In a medium bowl sift together the flour, cocoa, baking soda, and salt.  Set aside.

Place the butter and sugars in the bowl of a stand mixer.  Using the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.  Reduce speed to low-medium and add the peanut butter, egg, vanilla and water and mix until combined.  Slowly add the flour mixture and mix until thoroughly combined.  Remove the bowl from the mixer and stir in the peanut butter cups and chocolate chips.

Place rounded tablespoons about 1 inch apart on a prepared baking sheet.  Using the bottom of a glass, slightly press the cookies to lightly flatten.  Repeat process with remaining cookie dough.  Place in preheated oven and bake for 7-9 minutes.  Remove from the oven and allow to cool on cookie sheet for 2-3 minutes, transfer to a cooling rack to allow to cool comlpetely.

Recipe source: very slightly adapted from King Arthur Flour

White Bread

Food is one of those things that has a way of evoking memories.  It can be the look, smell, taste or all of the above.  I know I have been taken back to my childhood after the first smell or bite of many foods.  This bread is one of those things that took me back to a special place in my childhood.  When I was young my parents had a friend who among other things, made bread.  This bread was out of this world good.  It was so light and fluffy but rich and buttery at the same time.  The bread had such a distinct flavor, texture and smell and everytime I was able to enjoy a piece of this delicious bread I was instantly taken to a happy place. 

I was never lucky enough to get the recipe from my parents' friend so I have been on the search for a bread recipe that was even half as good and fluffy as hers.  I think I've come pretty close with this recipe.  It is rich and buttery as well and fluffy.  Even from their raw state, once all of the ingredients were combined the buttery, yeasty aroma instantly took me back to my childhood.  I had to excersize true patience to allow the bread to rise the proper amount of time.  I can honestly say it was worth the wait.  When I pulled the bread from the oven it looked just like the bread I remembered.  The true test was still to come, the test of taste and texture.  Would this bread resemble that delightful, buttery, fluffy treat I enjoyed as a kid?  Let me say, it was pretty darn close.  I was so happy with the way this bread turned out.  Although a little more dense than I remembered that buttery goodness was there.  Enjoying a piece warm and fresh from the oven is like nothing else, but since you can't eat a whole loaf of bread at one sitting (or can you?) just pop it in the microwave for a few seconds and smear a smidge of butter on it and this too will take you to your happy place!   

How exactly did I excersize patience so the bread could properly rise?  By spending time with Spencer and this cute, little man.  We had a blast enjoying the pretty weather we've had lately.  Isn't he a cutie?

 White Bread

Ingredients:

2 2/3 Cup flour
1 Tsp salt
2 1/2 Tbsp sugar
1 Envelope (2 1/4 tsp) yeast
2 Tbsp butter
1 Cup milk

Directions:

Melt butter and heat milk to luke warm.  Combine butter, milk, yeast, salt, sugar and 1 cup of flour in a medium bowl and stir gently to combine.  Slowly add the remaining flour and knead for 3 minutes, until dough has come together and forms a ball.  *If dough is too sticky add more flour, 1 teaspoon at a time.  Place oil in a large bowl and coat lightly.  Place dough in the bowl and turn 2 to 3 times, cover and allow to rise for 45 minutes to 1 hour, until dough has doubled in size.

Remove dough from bowl and place on a well floured work surface.  Knead dough 2-3 times, form dough into a rectangle the same size of a loaf pan (9x5).

Recipe source: adapted from All Recipes

Chicken and Dumplings

When I think of classic comfort foods one of the first things that comes to mind is chicken and dumplings.  Here is the south, chicken and dumplings seems to not only be comefort food but a staple in everyone's recipe box.  Although I am a true southern girl, I have a confession, I didn't grow up on chicken and dumplings and until recently I haven't been their biggest fan.  Both mine and Spencer's tastes are pretty much on the same page, except when it comes to chicken and dumplings.  See, chicken and dumplings rank right up there with red beans and rice for Spencer, he absolutely LOVES them.  Until recently, he has never requested that I make this dish simply because he knew I didn't really care for it.  When the day came where he requested this dish I started scouring the interet trying to find some tried and true recipes because A)I didn't want my first attempt at one of his favorite meals to be an ultimate fail and B)if I was going to make it I was going to eat it and I wanted it to be delish!

After doing my "homework" I finally came across an original recipe from a fellow Nestie and blogger, Jessica.  I read over her recipe and directions and decided that this not only sounded pretty easy to assemble and prepare but it sounded delicious.  Both winning combinations!  I can honestly say I'm now converted and an avid fan of chicken and chicken and dumplings.  This recipe turned out delicious.  It was thick, creamy, full of flavor, vegetables and chicken and the dumplings were so tender but bready at the same time.  The truly is the utlimate comfort food.  Even though I enjoyed it the true test was with Spencer, since this is one of his all time favorites he had to approve before I could know if I achieved success with this meal.  It didn't take long, he not only finished his first bowl but went back for seconds!  If that's not a stamp of approval I don't know what is!  I'm so glad Spencer finally requested that I make this, it is because of him I know have a go to chicken and dumpling recipe.

The only change I may make the next time, and there will be a next time, would be with the dumplings.  These dumplings were delicious and very simple to make but next time I want to push myself and make a more classic version of the dumpling.  The kind where you make the dough, chill it, roll it out, cut it and then add it to the soup to cook.  A very minor change that really isn't necassary, just something I want to attempt! 
     
Chicken and Dumplings

Ingredients-

1 Onion, chopped
1 Carrot, quartered and finely chopped
1 Stalk celery, finely chopped
2 Cloves garlic, minced
3 Cups rotisserie chicken, shredded
Salt and pepper, to taste
1 Bay leaf
3 Sprigs fresh thyme
42 Oz (6 Cups) Low sodium chicken broth

For the dumplings-
1 1/3 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 1/2 Tbsp butter, room temperature, cubed
3/4 Cup cold milk
Salt and pepper, to taste

Directions-

Place a large Dutch oven or stock pot over medium heat and add the butter.  Once the butter has melted add the onions, carrots, celery, and garlic and cook for about 5 minutes, until vegetables become tender.  Add salt, pepper and thyme to season. Add the chicken broth and water and bring to a boil.

Meanwhile, add the flour, baking powder, sugar, pepper and salt to a medium bowl and stir to combine.  Using a pastry blender or fork, cut in the cubed butter until dough is crumbly.  Add the milk and stir to make a soft dough.  Drop the dough, one spoonful at a time, into the boiling broth. Reduce heat to low and cover. Simmer for 10 minutes then add the shredded chicken and carefully stir. *By this time the broth should have thickened.  If the broth needs to be thickened combine equal amounts of flour and milk (a tablespoon or two) in a small bowl then add to the broth.


Remove the sprigs of thyme before serving.  Serve immediately.

Recipe source: adapted from Sunny Side Up In San Diego