Wednesday, February 29, 2012

Oreo Mascarpone Cookies

I have been wanting to make these cookies for a while now. I was going to make them last week for my BSF fellowship, but then I got sick with a headache. So instead I made them for my co-workers. Everyone loved them! They are not too sweet, and are perfectly crisp and chewy. I froze most of the dough so I can pop them in the oven for a quick treat!

Oreo Mascarpone Cookies
1 cup of butter, softened
3 oz mascarpone cheese
1 cup sugar
1 egg yolk
2 1/2 cups flour
1 tsp vanilla
7 Oreo cookies
In a electric mixer, use paddle attachment to cream together butter and mascarpone cheese.
Add sugar to mixing bowl.
And egg yolk to batter.
Add vanilla to batter.
Slowly add flour to batter.
Crush oreos in a bowl.

Add crushed oreos to batter. Mix until just blended in.

I use a small ice cream scoop to scoop out 1 tablespoon of cookie batter.
Preheat oven to 325. Scoop out cookie dough onto a cookie sheet.
I didn't want to make all the cookies so I scooped extra dough into a gallon bag to freeze.
Bake for 12-15 minutes or until starting to appear golden at edges.
Cool and serve.

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Sunday, February 26, 2012

Chicken Diablo

Are you watching the Oscars?? I get even more excited now that we live in LA. I have been able to see the Goodyear blip from my apartment all day! It is sp cool to know that all the stars are just down the street. Since J is in the film business, we try to see a lot of the films and decide which ones we like best. My favorite movies this year are The Artist, The Descendants and The Help! Soon we will see if one of my favorite's is the winner. PS I think Billy Crystal is doing a great job!

I have recently seen a lot of different recipes for Chicken Diablo. I had never tried it before so I wanted to see how it tasted. J and I are both huge fans of Frank's Red Hot so we loved this dish.

Chicken Diablo
1/4 cup Frank's Red Hot
1/2 cup sour cream
1/4 cup ketchup
2 Tbsp honey
1/2 tsp paprika
1/2 tsp cumin
4 chicken tenders
2 Tbsp vegetable oil
2 cloves of garlic
green onions or cilantro as garnish
3/4 cups of white rice
Mix together Franks, ketchup, sour cream, honey, cumin and paprika.

Pour half of the sauce into the chicken to marinate for at least 2 hours. 

Heat oil and minced garlic in frying pan.
Remove chicken from marinate and add to hot oil.
Cook for about 7 minute on each side, or until cooked through.
Heat reserved sauce in a sauce pan.
Cook 3/4 cups of rice with 1 1/2 cups of water until done.
Serve chicken over rice and pour heated sauce over chicken and rice.

Friday, February 24, 2012

Homemade Pasta in Caramelized Onion and Roasted Tomato Sauce with Shrimp

That is a long recipe title! This dish is one of my new favorites! I am sure it would be just as good if you used store bought pasta as well. Thank you Dad for my homemade pasta maker that I got for Christmas!!!! It is my new best friend in the kitchen!

Homemade Pasta in Caramelized Onion and Roasted Tomato Sauce with Shrimp


Homemade Pasta
4 cups flour
3 eggs
1 Tbsp water
1 Tbsp olive oil
2 Tsp salt
Sift together flour and salt.
Place in electric mixer and turn on low. Add 1 egg at a time until blended.
Slowly add water and oil.
The mixture will be very crumbly and will not forn until a dough ball. Use your hand to knead for about a minute or 2.
Form walnut sized bowls with all of the dough.
Use pasta maker made for kitchen aid mixer. Insert dough balls one at a time as 1 works it's way through, add the other.
The pasta will press out slowly, but it goes faster than you think. Once you turn around for a few minutes and come back it will be way too long!
Cut the pasta and set out side by side to dry.
If you are not making the pasta right away, you can freeze it or dry it. To dry it, place on paper towels on baking sheets and set in a warm dry place overnight. I put it in my oven.


Roasted Tomato and Caramelized Onion Sauce
1/2 pound shrimp
1 cup cherry tomatoes
1/2 onion
1/4 cup basil
2 Tbsp butter
2 Tbsp olive oil
1/4 cup crumbled goat cheese
salt and pepper
Heat oven to 400. Place tomatoes on a baking sheet. Drizzle the tomatoes with 1 Tbsp of olive oil and sprinkle with salt and pepper. Roast in oven for 25 minutes.
Slice on onion thin.
Peel Shrimp.
Place shrimp on a greased baking sheet. Drizzle with 1 Tbsp of olive oil and sprinkle with salt and pepper. Bake for 12 minutes.
Slice basil thin.
Melt butter in pan and add onion. Cook on low heat for about 20 minutes or until caramelized, it may take longer...you do not want to cook it too fast or it will not caramelize!

Boil water, add 1 tsp salt. If cooking fresh pasta it will take about 2 minutes, it will float when it is finished. If you are cooking dried, cook for about 12 minutes. Drain when it is finished cooking.
Remove shrimp and to cool to touch. Chop shrimp into thirds.
In a large mixing bowl, add shrimp, roasted tomatoes, caramelized onion, pasta, goat cheese, basil and salt and pepper.
Stir until cheese is melted and mixed throughout.
This is sooooooo yummy!!!! I had to fight hubby for the leftovers.


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