Recipe: Hello Dolly Cookies

Imagine if you will, a Magic Cookie Bar and a Chocolate Chip Cookie got together and made a delicious little baby cookie. That's what we have here.

The "Hello Dolly Cookie", also known as the "Magic Cookie Bar" has been around since the 1960s. The origin is up for debate, but no matter what you call it, the original bar-like treat is inarguably delicious and easy to make. The recipe below is an actual cookie version of the classic bar. They look a lot like chocolate chip cookies, but are chewier and have that whole salty/sweet thing going on.

This is a great recipe for kids because it's so easy to make. If you want your cookies to look professional (and bake-up evenly), invest in a few portion scoops. I recommend a #30 for cookies. It's a generous size cookie, like the ones you get at Mrs. Fields or Nestle stores.

Here's one I recommend:

Hello Dolly Cookies

(yield:  approx. 28)

1 ½ cups fine Graham Cracker Crumbs

½ cup all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 (14 oz.) can sweetened condensed milk

½ cup (one stick) salted butter, softened

1 ⅓ cups sweetened flaked coconut

1 ½ cups semi-sweet chocolate chips

1 cup toasted and salted pecans, chopped

Line 3 baking sheets with parchment paper.  Set aside.  Preheat oven to 350.

Step 1:  In a medium bowl, whisk together crumbs, flour, baking powder and salt.  Set aside.

Step 2:  With an electric mixer, cream together the butter and condensed milk till smooth and fluffy.

Step 3:  Add dry mixture and beat till just combined.

Step 4:  Add remaining ingredients and beat till just combined.

Step 5:  Portion onto the baking sheets using a #30 scoop (2 Tablespoons), about 9 to a sheet.  Bake for 15 minutes.  Cookies will puff and brown on the underside, but will look slightly underdone on top.  They will set as they cool.  Remove to a cooling rack after 5 minutes out of the oven.  

Recipe: "Dirty" Rice with Chicken and Andouille Sausage {a one-pot family favorite}

Aww geez, has it really been since December since I last posted?  Where has the time gone?  Well, school's out, which means that this teacher has a little more time on her hands.  I've been enjoying a little me-time, and in the process of sitting back and enjoying the silence, I realized how much I've missed connecting and sharing through my blog. So, over the summer, I'm hoping to share some of the recipes that I developed for my family and my students over the course of the school year.  

I'm starting with an absolute family and kids-of-all-ages-approved one-pot dinner:  "Dirty Rice and Chicken".  This dish ranks high on my list of ultimate comfort foods.  It is so delicious, so flavorful, and very easy to make.  We always make a double-batch in our oversized Bayou Classic cast iron pan (love this thing!!) so the kids can enjoy leftovers all week.  My kids enjoy it simply warmed up, but I've been know to shred the chicken and wrap it all up in a warm flour tortilla, top it with fried eggs for a quick breakfast hash, or fold into pasty rounds and deep fry for some out-of-this-world empanadas!

Well, enough talking.  Here's the recipe.  Try it.  If you like it spicier, add some cayenne, some hot sauce, some red pepper flakes...you get the idea.  If you hate red pepper, go with green.  If you hate all bell peppers, go kiss an artichoke. 

Enjoy!



Okay, busted.  You got me.  This isn't true "Dirty Rice", the cajun classic with giblets.  This recipe is giblet-free, okay?  Your kids will thank me.

Mo’s One Pot Chicken and Dirty Rice

(adapted from The Chunky Chef)

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 5 servings*

Chicken Marinade

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon ground black pepper

½ teaspoon onion powder

½ teaspoon dried oregano

¼ teaspoon smoked paprika (if you have it)

Juice of ½  a large lemon

2 Tablespoons olive oil

5 bone-in skin-on chicken thighs, fat trimmed

Dirty Rice, Etc.

1 Tablespoons olive oil

1 link Andouille or Louisiana hot sausage, sliced into ¼” rounds

½ medium onion, diced

½ red or orange bell pepper, julienne cut (thin 1/4" strips)

1 teaspoon kosher salt and pepper to taste

1 cup uncooked long-grain rice

2 large garlic cloves, minced

2 ¼ cups chicken stock

Preheat oven to 350 degrees F.

 

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.
2. Add 1 Tablespoon  of olive oil to dutch oven and heat over medium-high heat. Add sausage slices, cooking till brown on both sides, then transfer sausage to a plate.
3. Add chicken thighs to the now empty pan, skin side down, and sear for 2-3 minutes per side, to develop a crispy, golden brown skin.  The chicken should look cooked, even though it isn't. Transfer chicken to a separate bowl.
4. Lower heat to medium-low and add in chopped onion and bell pepper to the now empty pan.  Saute for about 2-3 minutes, until softened.  
5. Add rice and garlic and cook till the rice begins to toast slightly.
6. Add chicken stock, 1 teaspoon kosher salt, and a few cranks of black pepper; stir, and bring to a simmer.  Simmer for 1 minute.
7. Stir in the cooked sausage.  Nestle the chicken thighs on top of the rice.  Pour the remaining oil and juices from the bowl back into the pan.  Return to a simmer, then cover.
8. Bake at 350 degrees for 35 minutes (covered).  Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.  Allow to cool 15 minutes before serving.

*This recipe can be doubled and cooked in a large paella style pan.  When ready to cook, cover with foil.  Remove foil for the final 15 minutes. I recommend the Bayou Classic as the ultimate family-style all-purpose pan.

P.S. My students and kids call me "Mo".

The Party Dip Your Guests will Flip For -- Warm Pimento Cheese Dip

This Christmas, we decided to change things

up in the dinner department with a completely 

Southern-inspired menu:

Warm Pimento Cheese Dip

Marcus Samuelsson's Southern Fried Chicken

Cheddar Biscuits

Jambalaya with Louisiana Hot Links

Macaroni and Cheese Casserole

Yukon Gold Whipped Pototaoes

Potlikker (Collard) Greens with Pork Jowl Bacon

Classic Chess Pie

Banana Pudding

It was marvelous!  I've hyperlinked the recipes we used in the menu above -- all very highly recommended.

Here is our recipe for Warm Pimento Cheese Dip  -- our riff on a Southern classic.  We warmed up this traditionally cold cheese dip and got it all gooey and melty.  Serve it like a fondue with chunks of  French bread, or with tortilla chips like Queso dip. 

Warm Pimento Cheese Dip

PRINT

Prep Time:  8-10 minutes

Cooking Time:  8-10 minutes

Total Time:  15-20 minutes

• 8 ounces sharp cheddar cheese, shredded
• 1/2 cup mayonnaise
• 1/3 cup whipped cream cheese
• 1/2 Tablespoon Dijon mustard
• 1/2 Tablespoon stone-ground mustard
• 1/2 teaspoon ground mustard powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon white pepper
• A pinch of paprika
• 2 Tablespoons fresh minced parsley
• 1/2 cup finely diced roasted red bell pepper

1 ounce sharp cheddar cheese, shredded (for topping)

Step 1:  In a medium microwave-safe bowl, combine first 11 ingredients.  Microwave* in 30 second increments, stirring each time, till cheese is melted and mixture is smooth.

Step 2:  Transfer to an oven-safe baking dish or serving bowl.  Sprinkle with the reserved ounce of cheese.  Bake at 400 until golden brown and bubbling.  Serve with tortilla chips or chunks of French bread.

*The microwave method speeds up the process a bit, allowing you to get this delicious dip from kitchen to table more quickly.  However, the entire thing can simply be baked as well.

Recipe: Brown Buttery Buttermeal Cookies

The other day, my family was driving home on our long daily commute from school and work when we struck up a conversation about cookies.  One of my girls chimed in, "My favorite cookie is Buttermeal!"  We think that she meant to say chocolate chip oatmeal -- in particular the ones with macadamia nuts, coconut and semi-sweet chocolate chips made by her Uncle Deuce. And yet, we were all struck by how instantly appealing the idea of a "Buttermeal" cookie sounded.  So, we spent the rest of the car ride talking about what would go into a Buttermeal cookie if one were to actually exist.  We concluded that it would be buttery like shortbread and would have the subtle nutty flavor of oatmeal.

This weekend, I experimented by riffing on a few well vetted Irish Shortbread recipes and ultimately came up with what the family deemed the perfect Buttermeal Cookie.  They are simple to make and are addictively delicious.  If you like shortbread, buttery cookies, and are keen on the sweet/salty thing, these are a must try.

Buttermeal Shortbread Cookies

1 cup salted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 cup Rolled Oats (not instant or quick-cook)
1 1/2 cups all-purpose flour
3/4 cup brown sugar (not packed)
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1 teaspoon cornstarch
2 Tablespoons sanding sugar, raw sugar, or organic sugar (large crystals is what you're going for)

Preheat oven to 300 degrees F.  Butter a 10" springform pan and set aside.

Step 1:  In a large microwave-safe bowl or measuring cup, melt butter.  Stir in vanilla extract and set aside to cool.

Step 2:  Spread oats out on a small baking sheet.  Bake at 300 for 8 minutes to lightly toast the oatmeal.

Step 3:  In the bowl of a food processor, combine toasted oats, flour, brown sugar, salt, baking powder and corn starch.  Use 12 times for 3-second intervals.  

Step 4:  Pour in the butter/vanilla mixture.  Run food processor till mixture comes together into a cohesive dough (just about 5 seconds).  Transfer dough to the prepared springform pan and press evenly into the bottom of the pan.

Step 5:  Sprinkle the top of the dough with the 2 Tablespoons of coarse sugar.  Then, gently shake the pan side to side to evenly distribute the sugar.

Step 6:  Bake at 300 for 25 minutes.  Allow the cookie 10 minutes to cool on a wire rack before removing the outer ring from the springform.  Use an offset spatula or thin butter knife to make sure the cookie is not stuck to the pan.  Then, invert the cookie on a cutting board.  Flip back on to another flat surface so that the sugared top is facing up.  Cool for another 5 minutes before cutting into wedges.  Serve warm or cold.  

Recipe: Pork and Green Chile Street Tacos

This recipe is always a favorite with my culinary students.   It is easy to make and the results are exquisite.  The trio of green chiles strike the perfect balance of bright green pepperiness, smokiness, and mellow heat.  They cook down with onions, garlic and stock into a rich and flavorful sauce.   The tender pieces of pork practically melt in your mouth.  These tacos need no further embellishment -- just load up a warm tortilla and go!

Pork and Green Chile Street Tacos

Serves 4-6 (2 tacos each)

Prep time: 15 minutes

Cooking time: 30 minutes

• 1 pound trimmed boneless pork shoulder, cut into bite-sized cubes
• kosher salt and freshly ground black pepper
• 2 Tablespoons olive oil
• 1/2 large onion, thinly sliced
• 4 ounces Poblano Pepper (2-3 large), seeded and julienne cut
• 4 ounces Anaheim Pepper (2-3 large), seeded and julienne cut
• 1 Serrano Pepper (seeded, veined and minced)
• 3 garlic cloves, minced
• 1 cup low-sodium chicken stock
• 1 Tablespoon chopped cilantro

1. Season the pork cubes with salt and pepper.  Set aside.

2. In a Dutch oven, heat the olive oil until just smoking.  Add pork.  Cook on high heat, stirring only once or twice, until golden brown on all sides (about 5 minutes).

3. Add the onion, chiles, and garlic.  Cover and cook over high heat, stirring once or twice until the vegetables are softened (about 5 minutes).

4. Add the chicken stock and bring to a boil.  Cover partially and simmer over medium heat until the pork is tender and the broth is reduced to a thick sauce (about 20 minutes).

5. Stir in the cilantro and season with salt and black pepper.  Serve with lime wedges and corn tortillas.

Recipe: Warm Goat Cheese Salad with Asian Pears and Honey Walnut Vinaigrette

Here's a very simple, yet elegant salad that works well as a first course at dinner or as a light lunch. Warm goat cheese, crusted in toasted walnuts and bread crumbs is baked and paired with crisp Asian pears, baby greens, candied walnuts and an easy-to-prepare Honey Walnut Vinaigrette.  

My second-year culinary students made this salad just last week.  I'm especially proud to say that both platings pictured here were done by my high school students.  

Asian Pear Walnut Salad with warm Goat Cheese

Serves 4-6

Candied Walnuts

1 cup walnut halves

1/4 cup granulated sugar

1 Tablespoon unsalted butter

Warm Goat Cheese

1/3 cup fine dry bread crumbs

1/3 cup toasted walnuts

½ teaspoon salt

Pinch of ground pepper

Pinch of cayenne pepper

6 slices goat cheese

1 egg white, beaten

Honey Walnut Vinaigrette

1/4 cup rice vinegar

1 Tablespoon honey

1 Tablespoon minced shallots

¼ cup walnut oil

½ cup vegetable oil

Salt and pepper to taste

2 tablespoons chopped candied walnuts

1 thinly sliced Asian Pear (sliced just before serving)

Mixed Greens (4-6 cups)

1.  Prep Goat Cheese:  In a food processor, pulse bread crumbs, walnuts, salt, pepper and cayenne until  nuts are ground (being careful not to over-grind).  Place in a shallow dish.  Dip cheese slices in egg white, then into bread crumb mixture, turning to coat on all sides and pressing to adhere.  Place on a plate and refrigerate 30 minutes.

2.  Candy the Walnuts: Heat butter in a medium non-stick skillet over medium heat.  Add walnuts and sugar.  Cook over medium heat for 5 minutes, stirring frequently.  When sugar begins to melt, stir constantly so nuts are evenly coated and do not burn.  Transfer immediately to a sheet of parchment and separate the walnuts immediately.  Set aside to cool.  Once cool, chop enough walnuts to yield 2 tablespoons for the vinaigrette.

3.  Make the vinaigrette:  In a mason jar, add vinegar, honey and shallots.  Tighten lid and shake to combine.  Add oils.  Shake vigorously till emulsified.  Add 2 Tablespoons chopped candied walnuts.  Shake again for at least 1 minute.  Adjust with salt and pepper.  Set aside to rest until ready to use. Best after 1 hour in the refrigerator.

4.  Warm the Goat Cheese:  On a small, lightly greased baking sheet, bake goat cheese rounds at 400 degrees F until golden brown and softened, about 5-7 minutes.

5.  Assemble:  While goat cheese is warming, slice the pears thinly and assemble salad:  Toss 4-6 cups baby greens with desired amount of dressing.  Plate (4 -5 plates) , then top with pear slices and candied walnuts.  Serve each salad with a slice or two of warm goat cheese.

There will be walnuts and dressing to spare. Dressing can be refrigerated for up to 2 weeks. Walnuts can be stored in an airtight container for 6 weeks.

Recipe: Pumpkin Brown Sugar Belgian Waffles

It's that pumpkin-everything time of year again!  So, with all of the pumpkin waffle recipes out there, you're probably wondering why you should try this one, right?  Fair enough -- here's why:  

This recipe is the product of months of testing to achieve the right balance of pumpkin flavor, delicate spice, fluffy interior and crispy exterior.  Belgian waffles should be crisp on the outside and light on the inside.  This recipe delivers.  Pumpkin waffles can sometimes be soggy or overwhelming with spice. These waffles aren't too sweet, too spicy, or heavy.  

They are very easy to make, and this recipe makes a large amount.  That way, you family or guests can scarf down as many as they'd like, then you wrap up the rest and refrigerate.  They come back to life in your toaster in minutes, so you get perfect pumpkin Belgian waffles on demand!

I like to serve them with Maple Butter syrup (1/2 maple syrup, half melted butter, whisked together) and a garnish of orange marmalade.  

Enjoy!

Pumpkin Brown Sugar Belgian Waffles

(Printable Version HERE)

TOTAL TIME: 20 minutes

YIELD: approx. 3 dozen Belgian waffles 

• 4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 2 Tablespoons plus 1 teaspoon baking powder
• 4 large eggs, separated
• 2 cups milk
• 1 cup pumpkin puree
• 2 cups butter, melted
• 2 teaspoons vanilla extract

1. In a medium bowl, whisk together flour, sugars, pumpkin pie spice and baking powder. 

2.  In another medium bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well.  Stir into dry ingredients just until combined.

3.  Beat egg whites until stiff peaks form; fold into batter.

4.  Bake in a preheated waffle iron according to manufacturer's directions until golden brown.