Cinnamon-Stewed Chicken with Spicy Roasted Coriander Rice

I came across this recipe in a magazine.  We're big fans of anything cinnamon, so I thought it'd be worth a try.  After making it, I wouldn't say that cinnamon is the primary flavor, but it's nonetheless a delicious and easy dish!



Cinnamon-Stewed Chicken with Spicy Roasted Coriander Rice
Adapted from McCormick

Makes 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour

2 teaspoons McCormick® Gourmet Collection Roasted Saigon Cinnamon
1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
3 pounds chicken breast, cut into pieces
2 cups water
1 can (6 ounces) tomato paste
2 teaspoons McCormick® Gourmet Collection Oregano Leaves, Mediterranean

Spicy Roasted Coriander Rice:
1 teaspoon McCormick® Gourmet Collection Roasted Ground Coriander
1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger
1/8 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
2 cups water
1 cup brown rice
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

In a mixing bowl, combine roasted cinnamon, sea salt, pepper, water, tomato paste, and oregano. In a 9x13 baking dish, coat chicken evenly with mixture. Bake at 350 for 45 minutes or until chicken is cooked through.
Meanwhile, for the Rice, combine roasted coriander, roasted ginger, red pepper, rice and water in a saucepan.  Bring to a boil, cover and let simmer 45 minutes or until water is absorbed.
Serve chicken over rice with juices.

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Corn, Milk, & Honey Muffins

Virginia Beach received record snowfall over the weekend.  In a city unequipped for even the slightest winter weather, this paralyzed the city and trapped us in the house.  After a few weeks of holiday celebrations, I wasn't too unhappy with this!  Forrest kept busy by building an igloo while I stayed warm inside playing with my Christmas gifts.

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Warm Cream-Cheese Brownies

On a cold day, there's nothing like a warm sweet treat!

Warm Cream-Cheese Brownies
Adapted from Martha Stewart Recipes

FOR THE CREAM-CHEESE BATTER:

6 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature, plus more for pan
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour

FOR THE CHOCOLATE BATTER:
4 ounces unsweetened chocolate
1/2 cup (3 1/2 ounces) semisweet chocolate chips
4 ounces semisweet chocolate
6 tablespoons unsalted butter
4 large eggs
1 1/2 cups sugar
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (7 ounces) semisweet chocolate chips

Directions

1. Preheat oven to 325 degrees. Butter a 9-by-13-inch baking pan; set aside. Make the cream cheese batter: Beat cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended. Add eggs, one at a time, beating well and scraping down the sides of the bowl at least once. Add vanilla, and beat until combined. Using a large rubber spatula, fold in the flour and chocolate chips.

2. Make the chocolate batter: Melt chocolate and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat, and let cool completely.

3. In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until mixture is thick and pale. Whisk in the cooled chocolate mixture. Add the vanilla, and combine well.

4. Combine flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture. Fold in chocolate chips. Measure out about 1/2 cup chocolate batter, and set aside. Spoon the rest of the batter into prepared baking pan, and spread cream cheese batter evenly over the top. Drop reserved chocolate batter in dollops on top. Run a knife or offset spatula all the way through the batters to create a swirling effect.

5. Bake until a cake tester inserted near the edges comes out clean, about 35 minutes. The center will still be fairly soft, but will continue to firm after being removed from the oven. Transfer to a wire rack; let cool in pan before cutting into squares and serving.

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Strawberry Pretzel Salad

This is a staple on my family's holiday table.  I think it falls into the category of dessert, but Mom and Grandma serve it as a side dish.  Either way it's a yummy addition.

Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
3/4 cups melted butter
1 cup, 2 tbsp sugar
1 large container whipped topping
8 oz cream cheese, softened
2 small packages strawberry jello
2 small packages frozen sliced strawberries, thawed
2 cups hot water

Combine pretzels, butter, and 2 tbsp sugar and press into 9x13 baking dish.  Combine whipped topping, less 1 cup, cream cheese, and 1 cup sugar and pour over crust.  Refrigerate.

Mix jello, strawberries, and water and let stand until thick and syrupy.  Pour over cream cheese mixture.  Spread remaining cup whipped topping over strawberry mixture.  Refrigerate until firm.

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Curried Lentil Soup & Milk Bread

Yesterday was our annual Christmas celebration with my childhood best friends.  Everyone brought a complimentary dish and I made soup and bread! 

Curried Lentil Soup
Adapted from Bon Appetit

•3 tablespoons olive oil, divided
•1 medium carrot, finely chopped
•2 tablespoons curry powder *this was a little too spicy for Forrest, so I'll reduce the spice next time.
•1 cup French green lentils
•4 chicken broth
•1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
•1 tablespoon fresh lemon juice
•2 tablespoons (1/4 stick) butter

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add carrot; sprinkle with salt and pepper. Cook , stirring occasionally, about 4 minutes. Add curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups broth. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, and 2 tablespoons olive oil in a blender.

Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.

DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.

Milk Bread
Adapted from The Bread Lover's Bread Machine Cookbook

1 1/3 cups whole milk
2 tbsp unsalted butter, cut into pieces
4 cups bread flour
2 tbsp sugar
1 tbsp plus 1 tsp gluten
2 tsp salt
1 tbsp bread machine yeast

Place all ingredients in bread machine pan in the order listed.  Program for basic cycle, crust to preference (I like light) and choose 2 lb. loaf.  Press start and voila!

  

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Italian Hazelnut Espresso Shortbread Cookies

I thought these cookies would make an interesting addition to our annual cookie exchange.  While the flavor was good, the presentation left much to be desired!  I found the dough incredibly dry which made slicing the cookies according to the directions very challenging.  I ended up cutting the cookies with cookie cutters, so I got much less than the expected 4 dozen.

Italian Hazelnut Espresso Shortbread Cookies
Adapted from Bon Appétit

2 cups all purpose flour
1 cup (packed) golden brown sugar
3 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 350F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides. Cut each shortbread round into 24 wedges. Cool completely.

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Mocha Crinkles

One of my favorite Christmas cookies is the Mocha Crinkle. It's a super simple, impressive cookie to take to any get together or cookie exchange.

Mocha Crinkles
1 1/3 cups firmly packed light brown sugar
1/2 cup vegetable oil
1/4 cup sour cream
1 egg
1 tsp vanilla
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 tsps instant espresso powder
1 tsp baking soda
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup powdered sugar

Beat brown sugar and oil in medium bowl with an electric mixer. Mix in sour cream, egg, and vanilla. Set aside.

Mix flour, cocoa, espresso, baking soda, salt and pepper in another medium bowl.

Add flour mixture to brown sugar mixture, mix well. Refrigerate dough until firm, 3-4 hours.

Preheat oven to 350. Pour powdered sugar into shallow bowl, set aside. Using a small scoop, scoop cookies into balls. Roll balls in powdered sugar.

Bake on ungreased cookie sheets for 8-12 minutes or until tops of cookies are firm to touch. Be careful not to overbake. Cool completely on wire racks.

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Israeli Couscous with Pine Nuts and Parsley

I found this fantastic recipe on the back of Trader Joe's Israeli couscous box.  We eat ALOT of couscous and this is a great way to transform it into a wonderful side dish.

Israeli Couscous with Pine Nuts and Parsley
Adapted from Trader Joes
3 Tbsp butter
1/2 cup pine nuts
1 1/2 cups Israeli couscous
1 pinch cinnamon
1 bay leaf
1 3/4 cup chicken broth
1/2 tsp salt
1/4 cup parsley
zest of 1/2 lemon
salt and freshly ground pepper

1.Melt 1 tablespoon butter in a large saucepan over medium-low heat. Add pine nuts and stir until golden brown. Transfer to a small bowl.

2.Melt remaining 2 tablespoons of butter in the same pan over medium heat. Add couscous, cinnamon and bay leaf, and stir often until couscous browns slightly. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender. Remove from heat and stir in parsley, pine nuts and lemon zest. Season with black pepper to taste.

HERB & PEA ADAPTATION
Omit cinnamon.  Before liquid has fully absorbed, add 1 cup frozen peas and continue cooking.  Add 1/2 cup fresh herbs (sage & basil are a fav!) with the parsley and pine nuts. 

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