Tag Archives: food

Black Beans and Rice

Posted on by Run DMT
8

PhotobucketWhen my friend Kelly sent me a Facebook message requesting my black beans and rice recipe, it dawned on me that I had never shared it with my Run DMT readers.  I shared how much I love Cuban food and an old public service announcement video from the 80s, but I never shared my recipe.

Honestly, it’s probably good that I didn’t share my recipe in that post.  That photo was horrible.  Back then, Friday Food Fight was still in its early stage, where we actually fought over who was eating the tastiest food.  Hence, the term “fight” in Friday Food Fight.  In those early Friday Food Fight days, Kirsten, Karen and I tortured each other with bad photos of good food.

So although technically I already shared a photo of black beans and rice, I never shared my recipe.  And since my photography skills and Friday Food Fight have evolved into something more than just food porn and foodie photos, I thought I would serve this dish once again, because it’s a really good recipe.  With one taste of my black beans and rice, you’ll know just how truly Hispanic I am.  Black beans and rice this bueno is in my blood, y’all.

Beans and rice…beans and rice…once or two or even thrice…beans and rice is nice.

Black Beans and Rice

Ingredients

1 Tbsp olive oil

½ cup Spanish onion, chopped

½ cup red bell pepper, chopped

2 garlic cloves, minced

1 bay leaf

2 cans black beans

1 cup Pomi chopped tomatoes

2 tsp cumin

2 tsp oregano

¼ tsp turmeric

¼ tsp crushed red pepper

½ tsp salt

¼ tsp ground black pepper

1 Tbsp red wine vinegar

Directions

Heat olive oil in a large skillet on a low-medium heat.  Add onions and sauté until soft, about 5 minutes.

Add red bell pepper and cook until soft.

Stir in minced garlic and cook for 2 minutes.  Add bay leaf to pan and stir into vegetables.

Once the bay leaf appears wilted and warm, add black beans with water from the can to the skillet.

Add chopped tomatoes and all the dry spices.  Stir to combine.  Add red wine vinegar and mix thoroughly.

Allow beans to simmer for about 10 minutes before serving.  Serve with rice.  Top it with salsa or hot sauce.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!


*Also submitted at*

Denise Mestanza-Taylor+

Egg and Sausage Breakfast Casserole

Posted on by Run DMT
4

PhotobucketYou will seriously love this breakfast casserole recipe and you will want to bookmark it or pin it for sure.  Go ahead.  I’ll wait.

Because this breakfast is so tasty and such a crowd-pleaser, I’ve made it twice just this month for family and friends.  Seriously, it’s that good.  And the best part, it’s low fat.  You’re pinning it now, aren’t you?  I knew I would have you at “low-fat”.

I’m not sure how I stumbled upon Eat Yourself Skinny, but I was happy to find her low-fat recipes, especially her healthier version to a brunch classic.  However, I had to modify her recipe because I can’t eat breakfast sausage that contains MSG due to my sensitivity to it.  So, I substituted the reduced-fat pork sausage for an even lower fat option: Al Fresco Country Style Chicken Breakfast Sausage.

I also used a half loaf of Publix White Mountain bread because I thought the thick, dense bread would make a wonderful base for the casserole.  Both substitutions were spot-on and like I said, a real crowd pleaser.

All you need is a mimosa to wash it down.

Low-Fat Egg and Sausage Breakfast Casserole

(Adpated from Eat Yourself Skinny)

Ingredients

1 package Al Fresco Country Style Chicken Breakfast Sausage

1 medium onion, diced

2 eggs

4 egg whites

2 cups fat-free milk

1 ½ tsp spicy brown mustard

½ tsp Kosher salt

¼  tsp ground black pepper

½ loaf of dense, crusty bread cut into 1 inch cubes

2 cups (8 oz) reduced-fat sharp cheddar cheese, shredded

 

Directions

Preheat oven to 350° degrees.  Prepare a 13 x 9 inch baking pan with cooking spray.

In large skillet, stir and sauté onions until translucent.

As onions cook, slice sausage links into quarters.  Slice each link into quarters lengthwise and then slice each quarter strip into small bite size morsels.  Add to onions.  Stir and warm through.

In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper.  Stir in the bread cubes, cheese and sausage mixture.  Pour into baking dish.

Bake at uncovered for about 45 to 60 minutes or until a knife inserted near the center comes out clean.  Watch closely for the last ten minutes to avoid overcooking or burning the casserole.

Let stand for 5 minutes before cutting.  Serve with Tabasco or fresh salsa.

Makes 12 servings.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



*Also submitted at*

Denise Mestanza-Taylor+

Progressive Picnic: Thai Basil Chicken Lettuce Wraps

Posted on by Run DMT
6

Roll out the picnic blankets and bring an appetite for the blogosphere’s first ever Progressive Picnic Blog Hop!

For this virtual picnic, each foodie blogger listed below is offering a different menu item.  Click on the links and be prepared to lick your lips as your eyes feast on an assortment of delicious dishes.

Camille from Growing Up Gabel is offering an appetizer, Bacon Wrapped Stuffed Dates.

Courtney from Peace, Love, Recipes is bringing the beverage, Red, White and Blue Sangria.

Ruthie from What’s Cooking With Ruthie is supplying the side dish, Picnic Perfect Potato Salad.

Heather of Hezzi-D’s Cooks and Books is dishing out the dessert, White Chocolate Brownies.

And yours truly is serving up the main dish, Thai Basil Chicken Lettuce Wraps.

Thai Basil Chicken Lettuce Wraps

Ingredients

2 Tbsp canola oil

1 lb boneless, skinless chicken breast cut into thin strips

½ tsp Kosher salt

¼ tsp ground black pepper

2-inch piece of fresh ginger, peeled and minced

4 garlic cloves, minced

¼ tsp crushed red pepper flakes

1 large yellow or white onion cut Asian style

1 red bell pepper cored and cut into thin strips

¼ cup tamari or low sodium soy sauce

3 Tbsp honey

¼ cup fresh basil, chopped

1 cup cooked Jasmine rice

Leafy green lettuce (Romaine or Bibb)

Directions

Heat the canola oil in a large skillet on a medium high heat.  Add chicken strips and season with salt and pepper.  Stir-fry for a few minutes to sear the meat at the edges.  Then, add ginger, garlic and red pepper flakes and cook for two minutes more.  Add the red bell pepper and cook until softened.  Add onions and stir fry for few minutes.  Once onions are soft, add tamari and honey.  Together, they should form a caramel colored sauce as they deglaze the pan.  Stir to coat chicken with the sauce.  Remove from heat and stir in basil.  The heat from the pan will cook and wilt the basil.

Using the leafy part of the lettuce, drop a Tbsp on cooked Jasmine rice in the center of the lettuce.  Then, add spoonful of the Thai Basil Chicken and gently drizzle some sauce from the skillet over the mixture.  Roll lettuce to form wrap and place on a serving platter. Continue with remaining stir-fry and serve.  If any sauce is remaining in skillet, pour it into a ramekin to use as a dipping sauce.

Denise Mestanza-Taylor+

Chicken and Chorizo Paella

Posted on by Run DMT
4

PhotobucketI seriously love Spanish food.  For me, Spanish food is comfort food, like someone’s else mac and cheese.  Throw a bunch of ingredients together and it’s like a latino’s version of a casserole.  Not to mention, there’s just something about the saffron that just makes me happy.

I’m just mad about Saffron. 

So when I found this easy, low-fat version of a Spanish classic, I had to give it a whirl.  Thankfully, my family loved it and now this meal is a regular on our weekly dinner menu.

Now, if I was a better latina, I would go to the bodega to buy my chorizo, but I’m too lazy for that, which is just sad really because there’s a bodega on every corner in Tampa.  However, there is really no need for me to make an extra trip to the bodega, except to support small business owners which I really should instead of giving money to big corporation.

But in one weekly shopping trip to my local Target, I can buy MSG-free Archer Farms Chorizo Sausage as well as pick up a allergy medication, tampons, a cute sundress, some new sandals for my kids and deeply discounted running clothes.  See how I save money shopping at Target?

But this post is about paella not summer deals at Target.

Chicken and Chorizo Paella (Pollo y Chorizo Paella)

(Borrowed from So Easy by Ellie Krieger)

Ingredients

1 Tbsp olive oil

3 chorizo sausage links

1 lb skinless boneless chicken breasts, cut into 1-inch cubes

1 medium onion, chopped

1 garlic cloves, minced

2 cups low-sodium free range chicken broth

½ cup frozen peas

1 cup uncooked white rice

1 ripe tomato, chopped

¼ sliced green Spanish olives with pimentos

½ tsp salt

¼ tsp ground black pepper

¼ tsp turmeric

Pinch of Saffron threads

 

Directions

Preheat oven to 375.

Using a large, heavy skillet with lid, heat olive oil in skillet on a medium heat.  Add chorizo links and cook for about 3 minutes on each side or until brown.  Remove links from skillet and slice into ½ inch round slices.  Return chorizo to skillet and add chicken.  Cook both meats together for about 5 minutes or until chicken is no longer pink on outside.  Transfer chicken and chorizo to a plate.

Add onions to skillet and cook, stirring often until softened, about 3-5 minutes.  (There should be enough oil in the pan left from the chorizo, but if need be, add 1 Tbsp olive oil to skillet.)  Add garlic and cook for about a minute.  Return chicken and chorizo to skillet and add chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric and saffron.  Bring to a boil, cover and transfer to oven.  Cook until rice is tender and the liquid is completely absorbed, 25-45 minutes*.

*Time may vary depending on oven.  This dish takes closer to 45 minutes in my oven.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



*Also submitted at*

Denise Mestanza-Taylor+

Aunt June’s Struffoli (Honey Balls)

Posted on by Run DMT
7

PhotobucketI don’t know what my obsession with balls is lately.  First my MIL’s potato balls and now I can’t get my Aunt June’s sticky balls out of my brain.

Aunt June would make her famous honey balls for every special occasion and they were always a hit.  (Since my mom and her sister are NYC girls, you have to respect the ball and pronounce it as “bawls”.)  Basically, Struffoli consists of small dough balls fried and slathered in honey.  So simple and yet something about these balls always made mouths happy.

I have such fond memories of holidays gathered around Aunt June’s dining table and everyone huddling over a large bowl of honey balls.  My sister and I would always scrape extra honey off the bottom of the bowl before popping a ball into our mouths, which of course, is the proper way to handle my aunt’s balls.

Aunt June passed away two years ago this September after a battle with lung cancer.  Tomorrow I run 5 Miles for Moffitt in her memory.  Today, I share her Struffoli recipe with you in her memory.

Aunt June’s Struffoli (Honey Balls )

Ingredients

2 cups flour

3 tablespoons sugar

¼  tsp salt

¼ teaspoon baking powder

½ stick unsalted butter, cut into ½-inch pieces

3 large eggs

1 teaspoon vanilla

Canola oil for frying

1 ½ cups honey

Multi-colored sprinkles (Rainbow colored nonpareils)

Directions

In the bowl of a food processor, pulse together flour, sugar, salt, and baking powder.  Add the butter and pulse  a few times until crumbly. Add the eggs and vanilla.  Pulse until sticky.

Remove and form into a ball.  Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 equal pieces. On a lightly floured work surface, roll out dough until ¼ inch thick. Using a knife, cut each piece of dough into ½ inch wide strips.

Then cut each strip into ½ inch squares. Roll each piece of dough into a small ball about ½ inch in size.   Lightly dredge the dough balls in flour, shaking off any excess.

Using a small fryer, pour enough oil to fill about a third of the way and heat oil to 375°. Fry the dough in batches until lightly golden, about 2 to 3 minutes. Transfer to a plate line with paper towels to drain excess oil. Once cooled, transfer balls to a large bowl.

In a large saucepan, heat honey over medium heat. Bring to a boil, stirring occasionally (about 3 minutes). Remove the pan from the heat. Pour the honey on top of the fried dough.  Stir until evenly coated in the honey. Allow the mixture to cool for 2 minutes.

Serve in family style in a large bowl or scoop a few honey balls into cupcake liners. Decorate with sugar sprinkles and allow to set for 2 hours. Struffoli can be stored in an air-tight container at room temperature for at least a week.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!

*Also submitted at*

Sweet Tooth Friday

Denise Mestanza-Taylor+

Mexican Wedding Cakes for Cinco de Mayo

Posted on by Run DMT
10

PhotobucketMy family and I are participating in a Mexican-themed race today called the Crazy Sombrero.  Afterwards, one of our friends is hosting a post-race party where all the guests were asked to being a snack to share for the fiesta.

What to bring?  What to bring?  Margaritas?  Mexican Lasagna?  

As I flipped through the Mexican-flare recipe cards in my mind, I recalled the potluck luncheons from my early teaching days. Back then, I taught in a very rural community of Dade City with a large population of migrant workers, mostly Mexican and some were part of our school’s staff.  Thanks to the lovely senoras on staff, Mexican Wedding Cakes were always part of the potluck and they were delicious.  Similar in texture to a shortbread (Scottish, not Martha’s), they were a tasty light, flaky buttery cookie.

So, to pay homage to my Mexican homies, I tried my hand at Mexican Wedding Cakes like the senoras used to bake.  Traditionally, these cookies are made with pecans or walnuts, but due to my nut allergy, I chose to use almonds instead.

Before beginning the cookie batter, I roasted the almonds on an ungreased baking sheet at 325° for about 10 minutes for a rich fragrance but not burnt.

I let the roasted almonds cool completely before I chopped them in a food processor for a fine, almost mealy texture.

Using a standing electric mixer, I combined the butter, powdered sugar, salt, vanilla, ground nuts and flour.  Then, I rolled them into 2-inch balls and baked them for about 15 minutes until the edges were golden brown.

I let the cookies set and cool for a few minutes before rolling them in powdered sugar.  Once coated with a light layer of confectioners’ sugar, I returned them to the cooling rack.

Honestly, Mexican Wedding Cakes are so easy to make and I think the senoras would be quite pleased with my cookies.  They tasted just like I remembered.  It’s funny how one small taste can send you back in time.

Me gustan mucho.

Mexican Wedding Cakes

(Adapted from The Joy of Cooking)

Ingredients

1 cup (2 sticks) unsalted butter at room temperature

½ cup confectioners’ (powdered) sugar

¼ tsp salt

2 tsp vanilla

1 cup nuts (pecans, walnuts or almonds), toasted and finely ground (See above.)

2 cups all-purpose flour

1 cup confectioners’ sugar for topping

 

Directions

Preheat oven to 350°.

Grease or line two cookie baking sheets with parchment paper or Silpat liners.

Using a standing electric mixer, beat butter, sugar, salt and vanilla until well combined.  Then, add finely ground nuts and mix on a low setting for about 15 seconds.  Add flour and mix on a low setting until well combined.

Shape into 1-2 inch balls and arrange about 1 ¼ inch apart on the baking sheets.  Bake one at a time until edges are golden brown, about 15 minutes.  Remove sheet from oven and cool on a wired rack for about 5 minutes.

While still warm but cool enough to handle, roll each cookie in confectioners’ sugar and return to cooling rack.  Just before serving, sift additional confectioners’ sugar over cookies.

Yields about 2 dozen

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



*Also submitted at*

Sweet Tooth Friday

Denise Mestanza-Taylor+

Random Thoughts about Nutella, Superheroes, a New Challenge, Anxiety and Track Tuesday

Posted on by Run DMT
5

So, have you heard the news about Nutella? Are you surprised to hear it’s not healthy?  Shocking, I know.  How could something with sugar listed as its first ingredient not be healthy?  Not to mention, it has 3.5 grams of saturated fat and only 3 grams of protein.  How on earth did anyone think Nutella was healthy while peanut butter and eggs get a wrap?!

I have so many runner friends that love the stuff and I’m sure their Nutella power balls are getting soggy from all the sobbing they’re doing since hearing the latest news.  Personally, I never liked the stuff because it always tasted fake to me, but I think maybe I’ll make some cookies just to tease smooth things over with my runner friends.

My family and I can’t wait to see The Avengers this week and since we’re so pumped about the new movie, I planned this month’s fitness challenge around it.  When I told my oldest daughter, Allana, about the challenge, she told me I should have created exercises specific to The Avengers and then demonstrated some examples.

“You could smash something like the Hulk”, she said and threw a clasped fist as she squatted.

“And then you could throw a shield like Captain America”, she said as she twisted her torso to throw an invisible shield off to the side.

“And then you could smash a mallet like Thor”, she said as she twisted her torso and pretended to smash a mallet to the opposite side.  “But I’ll have to think about Iron Man.”

I think she’s onto to something there and I wish I had consulted her sooner.  We could still do the Superman exercise but call it Iron Man instead because Iron Man flies too.  I’m going to video record Allana and I performing the exercises and maybe we can throw them into the superhero mix.  Wouldn’t that be funny?

Last week, I had some terrible bouts of anxiety.  I’ve never shared my issues with anxiety before on my blog, because I’m a little embarrassed by it.  I’ve always been a “shake it off” kind of person and so it’s hard for me to admit to any issues with anxiety, but last week, I had two attacks and I feel compelled to share.

One happened during a run with my Strider friends.   About 3 miles into the run, I pulled back away from the pack to slow down a bit.  At the particular point, the path became very dark.  Since I had forgotten my flashlight, an overwhelming sense of fear began welling up in me.  I tried to stay focused on my pace to avoid crying.  It was awful.  Next time, I need to stay with a buddy or bring my flashlight or pop a Zoloft.  Though, I think fear worked in my favor because I had a pretty good run.

4 miles

Time 39:11

Ave Pace 9:48

Max Pace 7:29

The next panic attack happened the very next day at a media event at Sea World.  I became overwhelmed by the crowd, but I powered through it once again.  I haven’t had a bad spells with my anxiety in awhile so I was really taken back by these episodes.

Hubby is out of town for a few days, which has put a damper of my training especially my speed work.  Therefore, I have no sprints to share this week.  Hopefully, Ricole can be a hero and save the day with some faster than a speeding bullet sprints for Track Tuesday.


How about you?  Did you do some sprints?  Link up and share.



By the way, while you’re here don’t miss out on the Joggermom Marathon and giveaway!

Stacy

Denise Mestanza-Taylor+

Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

Posted on by Run DMT
7

PhotobucketMan, do I love rollatini.  I’ll eat anything rolled up like a pinwheel.  Stuff it with some ricotta and eggplant, bread it and fry it up and it’s a delicious artery clogging meal that I want curl up with like a snuggly blanket.  Talk about getting wrapped up in your food!

Finally, eating rollatini doesn’t have to clog any arteries or make us round like the rollatini we love.  Thanks to Skinnytaste, we have a few low-fat rollatini options.  This week, I decided to try Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella.

I started by shredding the zucchini in the food processor.  Then, I sautéed it in some garlic and olive oil and then added some parmesan and mozzarella cheese.

I prepared the chicken by pounding it out to approximately a quarter inch thick and cut each breast into 4×6 inch fillets.

Then, I added the zucchini mixture in the center of each fillet.

I rolled it up, dipped it in an olive oil and lemon juice wash and covered it a parmesan breadcrumb mix.

I baked it until golden brown and served it with mashed cauliflower for a low carb side dish.  (I know.  I know. I still have to share my mashed cauliflower recipe.)

It was so delicious.  It’s hard to believe something this tasty is low-fat.  Next time, I’ll go for the full carb effect and serve it with a side of pasta for a meal with a more Italian flare rather than mashed cauliflower.

 

Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

(Adapted from Skinnytaste.com)

Ingredients

For the filling
1 tsp olive oil

4 cloves garlic, chopped

1 ½ (1 medium) zucchini, shredded

¼ cup Romano or parmesan cheese

3 oz part skim shredded mozzarella

Salt and pepper to taste

1 lb chicken breasts

 

For the breading

½  cup Italian seasoned breadcrumbs

2 Tbsp Romano or parmesan cheese

1 lemon, juice of

1 tbsp olive oil

Salt and fresh pepper

Olive oil non-stick spray

 

Directions

Wash and dry cutlets.  Wrap breasts in cling film.  Then, using the flat side of a meat mallet, pound the chicken breasts until thin, about a ¼ inch in thickness.  Trim the flatten breast to approximately 4 x 6 inch fillets.  Season with salt and pepper.

Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then sauté garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and sauté about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 Tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish. (No toothpicks needed.) Repeat with the remaining chicken. When finished, lightly spraywith oil spray.

Bake 25 – 30 minutes.

 

What meals did you get wrapped up in this week?  

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



 

Psssst…Did you hear?

My shortbread candy bars were this week’s Project Pinterest pick. WOOHOO! Yay me! :-)

It's on the Tip of My Tongue

*Also submitted at*


Denise Mestanza-Taylor+

Tampa TECHmunch

Posted on by Run DMT
5

Still relatively new to the blogging world, I often find myself longing to take a big bite out of blogging conferences but lack of sponsorship and personal funds make impossible for me to attend these events.  As I read other blogs, I envy the fun, food and wonderful photos and stories they share in their recaps.

Then, a little blogging birdie told me that TECHmunch was coming to Tampa and I would have a chance to experience a real blogging conference in my own backyard.  Finally, it would be my turn to take photos, have fun and share my recap.  I was ready to sink my teeth into TECHmunch.

Or so I thought.

Unfortunately, there was this little lottery thing happening and I needed to reserve a wad of cash in case I was selected, which left little money to play with the cool kids at a blogging conference.

However, I could get a small taste and so it was, I attended the Friday night mixer to meet my fellow foodie bloggers at TECHmunch.

Honestly, I felt a little overwhelmed and out of my league.  I mean, I am mother runner blogger who occasionally blogs about food.  What could I possibly bring to the table?  Was I still outside looking in at the cool kids?

With a gracious smile, my nervousness was laid to rest when I was warmly welcomed by Babette of Bake Space and TECHmunch founder and I thanked her for bringing such a wonderful event to Tampa.  Even though I could only attend the mixer, I felt it was important to be part of this event.

Almost as eclectic as the dishes served, I enjoyed the company of some truly interesting foodie bloggers, like @CarlosEats, @TheAllergic Kid, @ALocalFolkus and @DessertChic.  I rambled on with @TVFanatic about fitting quotes from Seinfeld and SNL into every day conversations and discussed how both are equally funny and quotable today.  (Yes, some of us still watch SNL in its entirety.)

I picked at paninis while picking Joshua’s SEO brain since I would miss his presentation.

I snacked on delicious strawberry themed foods provided by Driscoll’s, like strawberry bruschetta, a strawberry tomato borscht and strawberry gelato.

From the backdrop to the food to the company, every morsel of the evening was enjoyable and now I’m craving another helping.

Denise Mestanza-Taylor+

Martha Stewart’s Shortbread Candy Bars

Posted on by Run DMT
11

PhotobucketI married a snob, but I knew he was a snob when I married him.  He’s been turning his nose up at Dunkin’ Donuts coffee for years and when it comes to beer, only craft beer will pass his palette.  Like I said, I’ve known this for years, however, I only recently discovered that he is a shortbread snob.

Growing up in the UK, Iron Chef Allan probably had his share of wonderful homemade Scottish shortbread, especially since his Granny and Mum make some delicious buttery, crumbly shortbread, which may explain why he refuses anything other than traditional Scottish shortbread.

When I told him about this Martha Stewart shortbread recipe I found on Pinterest, he immediately replied, “Well that won’t be good.”

“Why do you say that?”

“Because it’s Martha Stewart.  She can’t just do traditional shortbread.  She’s got to change somehow.”

“Well, she does use brown sugar instead of white sugar.”

“See.”

“And she uses coarse salt.  What’s coarse salt?”

“See, it just can’t be traditional Scottish shortbread.  She has to add coarse salt because everyday table salt just won’t do.  Totally f*cking Martha Stewart.”

I have to admit.  I was a little nervous about this recipe.  I’ve never made any Martha dishes before this one.  But before I began baking, I had to learn why she used coarse salt.  So with a quick Google search, I stumbled upon Baking Bites which explained the reason for the substitution.

Coarse salt (also known as Kosher salt or sea salt) has less sodium than table salt.

Coarse salt adds a dramatic contrast the sweetness.

Of course, I immediately reported my findings to Iron Chef Allan.  “Coarse salt is just Kosher or sea salt and it adds contrast to the sweetness of the dish.”

“Well, she couldn’t just say Kosher salt, now could she?  Totally f*cking Martha Stewart.”

He continued grumbling over Martha Stewart as I began to bake her shortbread.

I originally found this recipe around Halloween as an clever way to use leftover Halloween candy.  Since I have piles of Easter candy in my pantry, I decided to add some springtime flare to the recipe.

For the baking portion, I followed the recipe as is, however, I got a bit more creative with the toppings.  I used my kids’ chocolate bunnies for the chocolate spread.

By doing so, I believe I may have traumatized my children in the process.

Yep, I boiled the bunny.  Using a double boiler, I melted their bunnies to create a chocolaty layer to spread over the shortbread.

Then, I smashed some Cadbury Mini Eggs and sprinkled them on top.

The results were surprisingly delicious and the coarse salt really was nice contrast to the sweetness.  BUT, it doesn’t taste like traditional Scottish shortbread.  These bars have a blondie-like texture and therefore, they did not pass the Iron Chef Allan taste test.

Whatever.  They are incredible and all mine.

Damn you, f*cking Martha Stewart.

 

Martha Stewart’s Shortbread (but certainly NOT Scottish Shortbread) Candy Bars

(Adapted from marthastewart.com)

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup packed light-brown sugar

1 ¼ tsp coarse salt

2 cups all-purpose flour, (spooned and leveled)

1 cup semisweet chocolate chips (I used approximately two small 4 oz. chocolate bunnies, chopped and a ½ cup of milk chocolate chips for the chocolate layer.)

2 cups assorted chocolate candies or roughly chopped candy bars or pieces (I used Cadbury Mini Eggs.)

Directions

Preheat oven to 350 degrees.  Line an 8-inch baking pan with non-stick aluminum foil.

Using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly).

Press dough evenly into prepared baking pan. Bake until golden brown and firm, 30 to 35 minutes.  Remove from oven a set on cooling rack.

While shortbread cools, melt chocolate in double-boiler. Once melted completely to a creamy and smooth texture, pour over shortbread.  With a spatula, spread chocolate evenly over shortbread.  Scatter candy pieces over top.

Refrigerate briefly to set chocolate.  Cut into 16 bars.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



*Also submitted at*

Sweet Tooth Friday

Denise Mestanza-Taylor+