 I spend a good bit of time looking at and reading about food, so it’s rare that I see a recipe and immediately think “I need to make this right this second.” When I find a recipe that gives me that feeling, well, I almost always give in. The day I saw a picture of this pasta on Pinterest, I decided it needed to go on the menu for that night. I don’t know what in the picture called to me, but I knew I had to make it right away.
This pasta isn’t remarkable or life changing, but it is darn good food. And you know what? That’s good enough for me. If it weren’t laden with cream and, you know, pasta, I would gladly eat it twice a week. This recipe is perfect for those nights that we don’t want to cook an involved meal but still want to eat something delicious (and not get takeout). I made a few changes to the original recipe – added an onion, used chicken sausage instead of ground chicken, added red pepper flakes, doubled the tomatoes, swapped fresh basil for the dried oregano – and now I’ve found my ultimate weeknight pasta dish. I think using chicken sausage instead of ground chicken is what really made this recipe shine. Since sausage already has so many seasonings in it, it can only enhance the flavor of final product. Just make sure you get something that would go well with the other ingredients. We’ve used sun-dried tomato and basil sausage and roasted red pepper and garlic sausage the times we’ve made this. We seriously can’t get enough of this pasta. Clara absolutely loves it, too, and we love watching her eat it (that may sound weird, but she’s so adorable all the time when she’s eating). This recipe makes a lot, way more than our little family of three needs, but the leftovers reheat exceptionally well and it’s easily halved if you’d rather go that route.
Creamy Tomato Chicken Pasta
Ingredients 1 pound pasta (penne or farfalle)
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon Kosher salt
3 tablespoons tomato paste
1 pound chicken sausage, casings removed
1½ cups half and half
1 cup grated Parmesan, plus more for garnish
1 8-ounce bag (about 2 cups packed) baby spinach, coarsely chopped
2 15-ounce cans diced tomatoes, drained
1 tablespoon chopped fresh basil, plus more for garnish Directions Cook pasta in a large pot of well-salted water until al dente. Drain, reserving ½ cup of pasta water, and set aside.
While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the garlic, red pepper flakes, salt and tomato paste and continue cooking for an additional minute. Add the chicken sausage, using a wooden spoon to break up the pieces. Cook for 6-8 minutes, or until the sausage is completely cooked through.
Reduce heat to medium-low and stir in the half and half and Parmesan. Simmer lightly, stirring frequently, until the sauce reaches your desired consistency. Add the spinach, tomatoes and basil and stir to combine, using the reserved pasta water to thin the sauce as needed. Top with extra Parmesan and basil, if desired, and serve. Source 2.2 http://www.cooklikeachampionblog.com/2013/01/creamy-tomato-chicken-pasta/ Cook Like a Champion | All images and content are copyright protected.
I’ve been making my hummus the same way for a few years now. It’s uncomplicated, easily adaptable and yields a tasty snack. It was always missing something, though it never bothered me enough to make me want to figure out what exactly that something was. That all changed when I saw Deb’s post about how to make smooth hummus. It turns out that my old standby wasn’t missing anything but had something extra that needed to be removed – the chickpea skins. I had one of those “why didn’t I think of that moments” and then got over it quickly because, hey, at least I know now, right? I never would have guessed that this is what was holding my hummus back from perfection, but now I’m quite certain that I can never have it any other way.
When I was reading Deb’s post, I couldn’t help but laugh at how she was sure people would roll their eyes when she shared the technique. Clearly I wasn’t one of those people. Pretty much the only thing I thought when reading it was “I hope Clara wakes up soon so I can go to the store.” That’s right, people. I was hoping my child would wake up from her nap so that I could get the ingredients to try this recipe. If that isn’t proof of the level of awesomeness your hummus will achieve with this method, then know that I tried it three times last week and was floored every single time.
Since I prefer flavored hummus, I decided to incorporate my recipe with this method. The result was out of this world – lusciously smooth hummus with the flavor of roasted red pepper and the smokiness of chipotle. It’s totally worth it to peel the chickpeas and doesn’t take much time at all. It was oddly relaxing, peeling the chickpeas while Clara was trying to climb the back of my legs (her new favorite thing to do in the kitchen). I’d tell you more about this amazing recipe, but I think I need to make another batch of hummus now.
The Smoothest Roasted Red Pepper and Chipotle Hummus
Ingredients 1 15-ounce can chickpeas, drained (liquid reserved) and rinsed
½ cup tahini paste
2 tablespoons freshly squeezed lemon juice
2 small cloves of garlic, smashed and peeled
¾ teaspoon salt
1 red pepper, roasted and peeled, seeds and stem removed
1 chipotle pepper
1 teaspoon adobo sauce (more or less to taste)
Approximately ¼ cup reserved chickpea liquid or water
Pita wedges, crudités, etc. for serving Directions Start by peeling the chickpeas. Place one in between your thumb and next two fingers, with the pointy end facing your palm. Gently squeeze to pop the chickpea out. Discard the skin and place the chickpeas, as you peel them, into the bowl of a food processor.
Pulse the chickpeas in the food processor for about a minute, until powdery clumps form, scraping down the sides of the bowl as needed. Add the tahini, lemon juice, garlic, salt, red pepper, chipotle pepper and adobo sauce and blend until pureed. With the machine running, drizzle in the reserved chickpea liquid or water until your desired consistency is reached. The mixture should be incredibly smooth and ultra creamy. Taste and adjust seasonings.
Transfer to a bowl and allow to sit in the refrigerator for about 30 minutes. To serve, drizzle with olive oil and sprinkle with smoked paprika. Source 2.2 http://www.cooklikeachampionblog.com/2013/01/roasted-red-pepper-and-chipotle-hummus-redux/ Cook Like a Champion | All images and content are copyright protected.
Chicken pot pie is my ultimate comfort food. That’s why, even though I’ve already posted three recipes for it, I’m posting another. There are some things I believe you can never have too many recipes for, and chicken pot pie is one of them. This version is especially comforting, and is the kind of meal I envision as a Sunday dinner.
Out of all the pot pies I’ve made, I think this is the richest. The sauce is luxuriously thick, and the cream cheese in the biscuits makes them super tender. I’ll definitely be making the biscuits on their own for breakfast. I’d say they stole the show, but their awesomeness fully matched the rest of the pot pie. To whip this up in no time, you can use a store-bought rotisserie chicken. We made it with what was left of a roast chicken, which I think is one of the best uses of leftovers. Clara absolutely loved this and had the best time picking up shreds of chicken and vegetables off her tray. We found ourselves giving her more from our plates because she finished hers so quickly. I’d call that a win.
Chicken Pot Pie with Cream Cheese and Chive Biscuits
Ingredients For the biscuits:
2½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon granulated sugar
¼ cup chopped fresh chives
4 tablespoons unsalted butter, cold and cut into cubes
4 ounces (half of a brick) cream cheese, cold
¾ cup buttermilk, cold
For the filling:
6 tablespoons unsalted butter, divided
1 small onion, diced
1 small garlic clove, minced
1½ cup thinly diced carrots
1 cup diced zucchini (optional)
1½ cups frozen peas, thawed
½ cup all-purpose flour
2 cups chicken broth
1½ cups whole milk
4 ounces (half of a brick) cream cheese
salt and pepper to taste
1 tablespoon fresh lemon juice
⅛ teaspoon fresh ground nutmeg
3 cups shredded chicken Directions To make the biscuits, whisk together the flour, baking powder, baking soda, salt, pepper, sugar and chives in a medium bowl. Add the butter and cream cheese and work with your fingers to incorporate them into the flour mixture until it is unevenly crumbly. Make a well in the center and add the buttermilk. Use a fork to mix it into the dry ingredients.
Turn out the shaggy dough onto a lightly-floured work surface. Knead until it comes together and press it into a circle about 1½ inches thick. Use a floured biscuit cutter (1½ to 2-inches) to cut biscuits. Press together the dough scraps and repeat until no dough remains. Place biscuits on a small cookie sheet and refrigerate until ready to bake.
Heat oven to 400º. Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add the onions and cook until starting to soften, 3-4 minutes. Add the garlic and continue cooking an additional minute. Add the carrots, zucchini and peas and cook for another 3 minutes. Transfer to a bowl and set aside.
Melt the remaining 4 tablespoons butter in the same saucepan over medium heat. Whisk in the flour. The mixture will be very thick. Cook for 1 minute, then reduce heat to low and whisk in the chicken broth. Once no bits of flour remain, whisk in the milk and cream cheese. Increase to medium-low heat and continue cooking until the cream cheese has melted. Add the chicken, lemon and nutmeg. Taste and adjust seasonings as needed. Stir in the vegetables.
Transfer filling into a 9x13-inch baking dish. Place the biscuits on top of the chicken mixture and brush with milk. Bake for 20-25 minutes, until the biscuits are golden and the filling along the sides of the dish is bubbling. Allow to cool slightly before serving. To reheat, cover dish with foil and bake at 300º for about 15 minutes. Source 2.2 http://www.cooklikeachampionblog.com/2013/01/chicken-pot-pie-with-cream-cheese-and-chive-biscuits/ Cook Like a Champion | All images and content are copyright protected.
My friend Josie is set to have her twins any day now, and our group of friends couldn’t let this occasion pass without a surprise for her. It was almost a year ago that these same friends surprised me with a baby shower, and I so wish we were all together again. Since we can’t be, we decided to throw a little virtual shower for Josie. Annie had the idea for us to incorporate foods that are perfect pairs to celebrate Josie’s two sweet boys, and I couldn’t resist doing something with chocolate and coffee (one of my favorite flavor combinations). I think Josie’s going to love the pairs that everyone chose. Annie used tequila and lime to make a Paloma cocktail, which is actually one of Eric’s favorite drinks. Elly put sausage and biscuits together into one perfect breakfast item, and Tara made the classic combination of shrimp and grits.
You don’t have to convince me that chocolate has an infinite number of perfect matches, but something wonderful happens when chocolate and coffee come together. And, seeing as how Josie will soon be a mom of four, I figured she’d need some extra coffee in her life. This cake is lusciously decadent and oh so delicious. This is basically the chocolate cake of my dreams – moist, fluffy and perfectly sweetened. The coffee buttercream is smooth and has a subtle coffee flavor. The recipe description says that even coffee-averse people will like this cake, and I totally agree. As if a chocolate cake with coffee buttercream wasn’t awesome enough, this one is covered with dark chocolate ganache, taking it completely over the top. I mean, seriously. How could anyone resist a cake with chocolate dripping down the sides?
A note about the buttercream: This recipe is unlike any recipe for frosting I’ve made (and this is coming from someone that worked at a cupcake shop). It’s a cooked frosting, but it’s not Swiss or Italian meringue. This frosting is made with, wait for it, flour. The flour is cooked, along with milk and cream, to create a gravy-like sauce (think béchamel). Apparently, this type of frosting was common during WWII since it uses significantly less butter and sugar. Pretty cool!
Josie, I’m so excited for you and can’t wait to meet your two new additions!
Chocolate Cake with Coffee Buttercream
Ingredients For the chocolate cake:
¾ cup dark unsweetened cocoa powder
⅔ cup sour cream
1¼ cups hot water
2⅔ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, cut into cubes and softened
½ vegetable shortening
1½ cups granulated sugar
1 cup firmly packed brown sugar
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
For the coffee buttercream:
1½ cups granulated sugar
⅓ cup all-purpose flour
1½ cups whole milk
⅓ cup heavy cream
1½ cups (3 sticks) unsalted butter, cut into cubes, soft but still cool
1 teaspoon pure vanilla extract
3 tablespoons coffee extract
For the chocolate ganache:
8 ounces dark (60 to 72%) chocolate, coarsely chopped
¾ cup (1½ sticks) unsalted butter, cut into cubes and softened
1 tablespoon light corn syrup Directions To make the chocolate cake, heat the oven to 325º. Butter three 8-inch cake pans, line them with parchment and butter the parchment. Lightly dust the inside of the pans with flour and tap out the excess. In a medium bowl, whisk together the cocoa powder, sour cream and hot water. Set aside to cool. Sift together the flour, baking soda, baking powder and salt into a large bowl and set aside.
Using a stand mixer fitted with the paddle attachment, combine the butter and shortening together on medium speed until light and fluffy, 3-5 minutes. Add the sugars and continue beating until light and fluffy, an additional 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Reduce speed to low and mix in the vanilla.
Add the flour mixture and cocoa mixture to the bowl in three alternating parts, beginning and ending with the dry ingredients. Mix until just incorporated. Scrape down the sides and bottom of the bowl, then divide the mixture evenly between the prepared pans. Use an offset spatula to smooth the top of the batter. Bake the cakes for 35-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack to cool for about 30 minutes, then turn the cakes out onto the rack to cool completely.
To make the coffee buttercream, whisk the flour and sugar together in a medium saucepan. Add the milk and cream and whisk to combine. Cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10-15 minutes. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until the mixer bowl cools to room temperature, 7-9 minutes.
Reduce speed to low and add the butter, a few pieces at a time, and mix until thoroughly incorporated. Increase speed to medium high and beat until the frosting is light and fluffy, an additional 1-2 minutes. Add the vanilla and coffee extracts and continue mixing until combined. At this point, if your frosting is too loose, it can be refrigerated. On the other hand, if it's too firm, you can heat it over a pot of simmering water until it reaches your desired consistency.
Assemble the cake by placing one layer on a cake stand. Level as needed, then top with a heaping cup of buttercream. Spread the buttercream nearly to the edges. Repeat with the next layer. Once all three layers are stacked, spread a thin layer of frosting over the top and sides to create a crumb coat. Refrigerate for 15 minutes. Spread the remaining frosting over the top and sides of the cake and refrigerate for another 15 minutes while making the ganache.
To make the chocolate ganache, place the chocolate, butter and corn syrup in a bowl (preferably one with a pour spout) set over a pot of simmering water. Using a rubber spatula, stir the mixture until smooth and combined. Very slowly pour about ¾ cup of glaze over the frosted cake. Use a small offset spatula to carefully smooth it out to the edges. Refrigerate for about 5 minutes to set. Remove the cake from the refrigerator and slowly pour over the remaining ganache, letting it drip down the sides in thick streams. Chill the entire cake for about 20 minutes to set. Serve at room temperature.
The cake can be stored, covered in a cake container, at room temperature for up to 3 days. Source 2.2 http://www.cooklikeachampionblog.com/2013/01/a-perfect-pair-chocolate-cake-with-coffee-buttercream-for-josie/ Cook Like a Champion | All images and content are copyright protected.
As 2012 winds to a close, I can’t help but reflect on what a whirlwind roller coaster year this has been. In February, I got a huge surprise when my blogging friends flew to Richmond to throw me a surprise baby shower and hang out for the weekend. A few weeks later, Eric and I welcomed sweet Clara into our lives. After struggling for what seemed like ages, I told all of you about Clara’s birth defect and received an outpouring of support that means more to me than I think you’ll ever know. Over the summer, we took a trip to Pennsylvania for Big Summer Potluck and had a pretty amazing time. I got to see my blogging friends again in the fall, which was one of the best weekends I’ve ever had. Right before Thanksgiving, we had a scary hospital visit with Clara, but we’re ending the year on a good note. All through the ups and downs, you guys have been here – reading and commenting and emailing – and we (yes, Eric too) appreciate it so very much.
Before we move into 2013, here are your top ten favorites from this year. It’s been a pretty delicious year (you guys love some desserts!), and I’m looking forward to what next year holds.
Stuffed Nutella French Toast – I’m not surprised at all that this is your number one favorite post from 2012. I mean, it gives you a reason to eat chocolate for breakfast, which pretty much makes it an automatic winner.
Triple Chocolate Mousse Cake – This dessert looks fancy and difficult but is easily broken down into manageable steps. It’s truly decadent and is definitely the most delicious dessert I’ve made this year.
Rainbow Layer Cake – I made this for a friend’s daughter’s first birthday, and I’m so incredibly happy with how it turned out. This cake has a lot of wow factor, especially when covered in white frosting. Cutting into it and seeing a rainbow is such a surprise.
Key Lime Pie Bars – This simple and tasty dessert was my go-to for pretty much every impromptu summer party. I may be making these again soon as I wish for warmer days.
Village Fries – Fried potatoes covered in herbs. What’s not to like about that?
Buttermilk Ranch Dressing – Salad dressings are something we’ve been DIYing for a while, and this one is especially fantastic. There’s no need for store-bought when homemade dressing is as easy and delicious as this.
Pan-Fried Crab Cakes with Homemade Tartar Sauce – These are seriously perfection on a plate. This is one of the best meals we made this year, and I cannot wait to make this one again.
Soft Frosted Sugar Cookies – Another store-bought favorite turned homemade, these cookies are cakey and sweet and even easier to eat than they are to make.
Chocolate Peanut Butter Torte – If there’s one thing I love as much as chocolate and coffee, it’s chocolate and peanut butter. This torte is out of this world, and I think I need to make it again soon.
Overnight French Toast – All the flavors of French toast with the ease of putting it together the night before. I’m definitely not surprised this one made it to the list, as it’s been one of our favorites for quite some time now.
Even though these are from years past, I couldn’t post without mentioning these two reader favorites:
Three Cheese Macaroni and Cheese – This remains one of our favorite recipes, and so many of our friends have made this countless times since I posted it. I think this will be one of the most popular posts for the foreseeable future.
Frozen Butterbeer – Even though the time for new Harry Potter movies coming out is over (sniff), we still have plenty of reasons to make this drink that I swear tastes insanely close to the one you can get at Wizarding World of Harry Potter. We’re so excited to take Clara there in the next year or so (and then again and again once she’s finished the books).
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