Gooey Butter Cake

Last weekend one of our good friends celebrated his 30th birthday. He hosted a party with a sampling of home-brewed beers that he and my husband made. They were delicious! Since you can't have a birthday party without cake, I offered to bake one for the occasion. Jim requested his mom's Gooey Butter Cake. I've never had this St. Louis specialty before, but I must say it was really good. The ease to deliciousness factor was also quite high. I think we'll be enjoying this treat again!

Gooey Butter Cake
1 stick butter, melted
1 egg
1 box yellow cake mix
8 oz cream cheese, at room temperature
2 eggs
1 box powdered sugar (1 lb), reserve 2 tablespoons

Preheat oven to 350F.

Grease and flour a 13x9 pan. Combine first three ingredients and press into the bottom of the prepared pan. Beat the last three ingredients and pour over the bottom layer. Be careful not to mix the layers. Bake for 40-50 minutes. Remove from oven and sprinkle with reserved powdered sugar when cooled.

Buffalo Chicken Soup

Since I started writing this blog right before I became a vegetarian for a little while, I haven't yet discussed my love for all things buffalo. I've always liked buffalo sauce, but the real love affair started in high school with the buffalo shrimp at Hooter's and the temporarily available buffalo chicken pizza from Pizza Hut. Since then I've tried all kinds of things with buffalo sauce and I've loved them all! Last year I was lucky enough to travel to Buffalo, NY, for a wedding and had a chance to eat at Anchor Bar, home of the original buffalo wing. It was amazing!

This recipe for buffalo chicken soup was easy and had tons of buffalo flavor! Major win!

Buffalo Chicken Soup

2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded
2 T olive oil
1 sweet onion, diced
2 garlic cloves, minced
1 T flour
32 oz low-sodium chicken stock
1/2 c buffalo wing sauce (I think I actually used closer to a cup)
1/3 c freshly grated cheddar cheese
1/4 c freshly grated parmesan cheese
sliced whole wheat baguettes, toasted with parmesan cheese (the pita bread I had was a good substitute)
sliced green onions, crumbled gorgonzola and cilantro for topping

Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.

Ladle out soup and top with toasted baguettes, cilantro, green onions, and gorgonzola.

Bacon and Brussels Sprouts Pizza

Did I mention that we really like bacon in this house? When I saw this recipe for a bacon and Brussels sprouts pizza, I knew we had to try it! We did not eat a lot of Brussels sprouts in my house growing up, but now I love them! This pizza was so good it will be in regular rotation around here.

I made some adjustments to the original recipe, to fall more in line with how we usually make pizza. I think it was perfect (humble, yes?) and I can't make any additional suggestions.

Bacon and Brussels Sprouts Pizza

1 recipe pizza crust (we used over favorite from Trader Joe's again)
6 slices bacon, chopped
2 cloves garlic, thinly sliced
1/2 c cheddar, shredded
1/2 c mozzarella, shredded
7-8 Brussels sprouts, shredded
1 T olive oil
1 T balsamic vinegar
1/2 red onion, thinly sliced
red pepper flakes
1/4 c crumbled feta cheese

Preheat oven with baking stone to 500F.


Roll out pizza dough, into about a 10 inch diameter crust. Poke with a fork to prevent bubbles, pre-bake on a baking stone for 3 minutes.

In a medium skillet, cook bacon over medium high heat for 2-4 minutes. Set aside on a paper towel to drain.

In a small bowl, add the tablespoon of olive oil and the balsamic vinegar and toss Brussels sprouts and red onion to coat. Place in an oven proof dish and bake for about 6 minutes.

Brush the pizza crust with olive oil or bacon drippings (for extra bacon goodness). Evenly top the crust with cheeses, bacon, garlic, red onion, and Brussels sprouts. Add a heavy pinch of red pepper flakes and sprinkle with feta cheese. Bake the pizza for an additional 7 minutes until the cheese is melted and the Brussels sprouts and onion are completely cooked.

Bacon and Asparagus Pasta

At the beginning of every month, I look forward to getting the new Food Network Magazine in the mail. My sister-in-law ordered it for us for Christmas a couple of years ago and we have been loving it ever since. The recipes are always seasonal, easy, and very tasty.

My husband is a bacon lover. I think it's probably the thing he missed most over the last 40 days. When I saw this recipe in the magazine I thought it would be perfect! The original recipe calls for prosciutto, but we substituted bacon instead (gotta keep the bacon lover happy).

Bacon and Asparagus Pasta
Kosher salt
1/2 c diced bacon
1 clove garlic, chopped
2 t chopped fresh thyme
1/2 c dry white wine
Freshly ground pepper
1 c heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 lb asparagus, trimmed, cut into 1/2-inch pieces
1/4 c grated parmesan cheese, plus more for topping

Bring a large pot of salted water to a boil. Cook the bacon in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes (drain off excess grease). Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.

Meanwhile, add the pasta to the boiling water and cook as the label directs, add the asparagus for the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.

Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

I didn't add any extra pasta water, because the sauce was thin enough, but I think it's generally a good idea to reserve some past water just in case.

Black Bean and Chorizo Tacos

Lent is over and we're not vegetarians anymore! We will definitely continue to eat meatless meals several times a week, especially after discovering so many new and awesome recipes.

We went out for burgers on Monday night at one of our favorite places in the neighborhood (DMK, check it out!). But Wednesday night we were back to cooking at home. I'm not sure there is a faster dinner than tacos. These were especially easy and delicious! I had part of a can of black beans in the fridge and they were a great addition to the chorizo. Yum!

Black Bean and Chorizo Tacos
6 oz chorizo
1/2 c black beans, drained
6 small flour tortillas
1 c shredded monterey jack cheese
1/2 avocado
sour cream
2 green onions, thinly sliced
1/4 c cilantro, chopped

Remove chorizo from casing and cook in a 12 inch skillet over medium heat, about 7 minutes. Add the black beans and warm through. Warm the tortillas (I just use the microwave). Scoop a portion of the black bean and chorizo mixture onto each tortilla, then top with cheese, avocado, sour cream, green onions, and cilantro.

Red Pepper Hummus

I have never made hummus before, but after giving it a try, I don't think I'll ever buy it prepared again! So easy! I used the leftover red pepper spread I had from this recipe. It was an excellent addition. I might have to make that again just so I can make this hummus again.

Red Pepper Hummus
2 c canned garbanzo beans, drained
1/3 c tahini
1/4 c lemon juice
1 t salt
2 cloves garlic, halved
1/3 c red pepper spread
1 T olive oil
1 pinch paprika

Place all ingredients in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

Mine probably didn't end up as smooth as a store-bought hummus, because I don't have a full size food processor, but I think it was delicious anyway.

Individual Baked Brie

Baked brie was a staple in my house growing up. We had it at major holidays, for football game watches, random Wednesday night dinners.  I love it!  My sister sent me this recipe for individual baked brie and I had to try it. My mom always does her baked brie with brown sugar and nuts, but I decided to try it with the jelly this time. Delicious!  Next time I'll probably do some of each.

Individual Baked Brie
2 sheets frozen puff pastry, thawed but still cold
1/2 wedge of brie, cold
1/3 c blackberry jam (or any kind you like!)
1 large egg, beaten
splash of milk

Preheat the oven to 375.

Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. Place a small sliver of brie (with rind) on top of the egg wash. Top with a scoop of blackberry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Be sure to seal the edges by crimping with the fork.

Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with coarsely ground sea salt.  Bake for 12 to 14 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving.

These actually ended up pretty big. I think next time I'll cut the puff pastry one more time and end up with 24 instead, they'll be more bite size that way. Warn your guests before they dig in though, the filling gets really hot!!

Semi-Southwest Baked Potato Skins

We did not plan enough dinners for this week, so by Friday night I was scrounging around trying to figure out what to have. I decided that baked potato skins were the way to go! I love potatoes in just about any way you can make them, so this was really a no brainer. You could top these any way you like, but we went with Southwest/Tex Mex (I'm calling them semi-Southwest since we didn't use corn) toppings this time. Yum!

Semi-Southwest Baked Potato Skins
7 small baking potatoes
1 can black beans, drained
2 tomatoes, diced
1/4 c salsa
hot sauce to taste
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
2 green onions, thinly sliced
1/4 c cilantro, chopped
1/3 c. sour cream

Preheat oven to 400. Pierce potatoes with fork and bake until tender, about an hour.

Let potatoes cool to handle. Cut each potato in half and scoop out the potato, leaving a layer over the skin (keep the cooked potato for another use). Fill each potato shell with black beans, salsa, hot sauce, tomatoes, and top with cheese. Bake at 400 for about 10 minutes, or until cheese is melted and bubbly. Top with green onions, cilantro, and sour cream. Serve and enjoy!

While these were not as crispy as the potato skins you get a restaurant, they were awesome and a (somewhat) healthier version.