Chocolaty White Chip Macadamia Nut Cookies

             So clearly this week has been quite hectic as I’m writing this post the day I am planning on publishing it! I don’t know about other bloggers but to me this is cutting it a tad close! And to be honest, I had no idea what I was going to bring you faithful followers two days ago! Luckily, I had two things I wanted to accomplish this week that would help me get some blog-inspiration: One of my besties got engaged and I wanted to try a new product….

                1- Kristen, one of my BFFs, got engaged this past weekend and I couldn’t be happier for her and John. So what do people like me do for celebrations?? Bake, of course! 2-I recently spotted a new item in the baking aisle that I wanted to give a whirl. I love to bake things from scratch and all but sometimes time is just not working on my side! Enter, cookie mixes and random candies left in the fridge to use up!

                So I combined those two happenings and wound up with some dynamite cookies! Buttery, chocolaty and a bit crunchy is how I would describe them but really all you need to know is that they are delicious, quick, and pretty inexpensive. J Needless to say, the ready-to-wed couple happily received them and one more positive: I even was able to save a few for me and Hubby to snack on! Rock on! (No pun intended, hehe)

Chocolaty White Chip Macadamia Nut Cookies

Makes: 28 cookies

OBJ: TCW be able to make cookies with little time to spare

Ingredients:

1 package (14 oz) White Chip Macadamia Nut Cookie Mix (Betty Crocker ®)

1/3 C unsalted butter, softened

1 egg

½ C (heaping) plain M & M’s chopped

¼ C chopped milk chocolate pieces

 

 

Procedures:

1. Preheat oven to 375 degrees

2. Stir cookie mix, butter and egg together until soft dough forms

3. Add M & M’s and chocolate pieces, stir to combine

4. Drop by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet

5. Bake for 13 minutes, rotating cookie sheets ½ way through baking, until light golden brown

6. Let cool on cookie sheet for 1 minute, then remove to rack to cool completely

 

Surprise!!! She had no idea we were waiting for her :)

 

The happy couple:)

Slow Cooker London Broil

             Man I need to use my slow cooker more! I don’t know why I am so stuck on not using it since every time I drag it out of the coat closet, (yes, small spaces require odd storage arrangements!) I am so deliciously pleased. The  short rib recipe I made a while ago is still one of my favs and a few weeks back I made an awesome rendition of  steak ropa vieja and now with this London Broil recipe, I think it’s time to keep the SC in a more accessible location! HHHmmmmm, no way is it taking the spot of my beloved Kitchen Aid, but perhaps that toaster could move elsewhere. J

                So with that being said, I think it is clear to see why I am bringing this recipe to you today. I thought the meat was beyond great! It became somewhat of like a brisket and fell apart in shreds when pulled apart. The gravy was everything I was hoping for, however Matt wasn’t too keen. Disclaimer: he is not a gravy-kinda-guy. In fact, he cringes over anything with a thick and creamy consistency: ketchup, mayo, aioli, etc. I’ve tried to convert him but he has remained anti-condiment man!  Anyway though, if you like gravy, you’ll love this. I would have preferred to serve this over egg noodles or fettuccine but I only had potatoes in the house. Nothing too bad about some spuds with gravy, right?!?

                And besides it being oh-so comfort like in taste, it came together in, no joke, 5-10 minutes! I have an issue with SC recipes that have you cook first and then place in the device. To me, that defeats the purpose of the slow cooker being a time-saver’s best friend.  So this recipe is exactly what I am looking for when it comes to utilizing Mr. Slow Cooker. So if you’re like me, I know you’ll keep this one handyJ Enjoy…  

Slow Cooker London Broil

Serves: 3-4

Adapted from: Allrecipes

OBJ: TCW be able to buy a cut of meat normally meant for the grill and succeed in making it indoors

Ingredients:

1 ½ lb London Broil

2 garlic cloves, minced

1 (10.5) can cream of mushroom condensed soup

½ C water

½ tsp dried parsley

½ tsp dried oregano

½ tsp salt

3 fresh basil leaves, chopped

Procedures:

1. Place the London Broil in the slow cooker

2. Add the garlic, soup, water, parsley, oregano, salt and smooth ingredients over top of meat

3. Sprinkle the basil pieces on top

4. Cook on low for 6- 7 hours

5. Serve over egg noodles, fettuccine or roasted potatoes J

Monticello

Red Bank, NJ

Final Grade: B 

            For any of you who have been lucky enough to live within walking distance to a great restaurant, you know how spoiled you can get when the only effort needed to get a great dinner is finding your shoes! If you have yet to have the luxury of walking to a meal, I must say it is something that is easily taken for granted and consequently so difficult to adjust to when taken away. Hence is the case of Monticello, a place my husband and I walked to so many times before it relocated to Red Bank and took its place among a row of bustling eateries. And although I know its current location isn’t too far, I still walk by the old location in South Amboy and think about how much I miss the convenience and more importantly, the food!

            Now I must admit, once we found out where our beloved Monticello was going and then drove by it, my husband and I kind of vowed not to go back. We were, immaturely I know, bitter about them leaving us! “Oh good ol’ Cello’s (as we called it), there you are, come back!” we whined while driving down Broad Street. Well, if you hadn’t already noticed, Red Bank seems to attract more diners than South Amboy and apparently Monticello is staying there. So in the end, we succumbed to our pettiness and went back to enjoy some favorites and try some new plates…

            Luckily, things haven’t changed in the kitchen as the food was just as good as I remember. We started with a special appetizer of the evening: mussels and clams in a tomato broth with crumbled sausage and fresh herbs. The broth was everything a broth should be-flavorful, light and deep enough for dunking! Dunking, along with fighting for both the sausage and seafood, kept us all intrigued and ready for the next selection.  We went with another special of the evening: arugula salad topped with sliced duck. And although it was just a salad, it delivered much more than its namesake. The duck was cooked well while the placement of goat cheese and nuts offered a palate-pleasing texture element to the dish. A tart vinaigrette tied the flavors together and, like the 1^st course, kept the forks battling it out for last bite.

Arugula Salad with Sliced Duck 

            As for entrees, the majority of the table went with familiar menu items from pre-move Monticello. I went with the dish that I have missed so much and have yet to find anywhere else.  Shrimp Notre Dame is unlike anything I’ve ever had at an Italian restaurant. The sautéed shrimp with fresh cherry tomatoes and shallots flambéed with brandy makes for a rich, creamy and sweet coating for the spaghettini. The flavors are deep and in a way luxurious, as it tastes like a cream sauce yet is surprisingly light from the tomatoes bursting each time you twirl your fork. The melted mozzarella atop is nothing short of decadent as it melts continuously throughout the meal making the sauce more and more velvety.

Shrimp Notre Dame

Another dish I had been craving was the Papardelle Monticello. This dish, while it had sausage at the previous location, was still so tasty. My husband ordered it with a request for sausage to be added and was quite content with his choice. The dish screams for summer since it combines wide pasta with zucchini, eggplant and fresh basil. The ingredients all marry together beautifully in a fire-roasted tomato sauce that is adorned with fresh mozzarella. C’mon, can you really beat that this time of year?

Papardelle Monticello

Gnocchi Monticello  was a dish we hadn’t had the luck of having years back but I sure wish we did. The potato gnocchi were slathered in a brandy and goat cheese sauce that was like a renovated vodka sauce-if-you-will. The pasta pillows were tossed with shrimp, artichoke hearts, portobello mushrooms, sundried tomatoes, shallots and peas. It may seem like overload in writing but let it be known, the dish is nothing you should shy away from.

Gnocchi Monticello

The last entrée ordered at the table was a special of the night: NY strip with sautéed broccoli rabe. The generously sized steak was seasoned well, cooked to desired temperature, and enjoyed fittingly.  

NY Strip Steak

            Desserts soon arrived and somehow we all managed to devour each one. The fresh fruit paired with gelato and whipped cream was like a trip down memory lane. And although my husband and I only had the gelato once when it was just a walk away, we still remember the quality and deliciousness. A crème brulee was also enjoyed and left at the table with not a speck left!

            Well, as hard as it is to not have our local favorite right outside the door, we are more than happy to share it with others! With good service, stylish and serene ambiance, and appetizing fare, I truly don’t mind hopping in the car. My only suggestion is that you do too.

Monticello is located at 69 Broad Street, Red Bank, NJ. Menus and other information, including catering details, can be found at www.monticelloatredbank.com

     

Total score 20/25

Final Grade: B

A: 21-25    B: 16-20    C: 11-15   D: 6-10    F: 0-5

Restaurant Rubric

	1	2	3	4	5
Food Taste	Bland, boring, overcooked, underdone	Very little flavor, not much aroma	Flavors apparent, basic ability to please palates	Flavor worth discussing, chef’s use of ingredients impressive	Great flavor, taste lingers and leaves diner wanting more
Restaurant service	disrespectful	Inattentive staff, no regard for wait time	Staff average in helpfulness, timing alright, either more/less needed	Staff knowledgeable and attentive to needs without asking, timing very well executed	Remarkable and noteworthy, service so good you forget it is ever an issue elsewhere
Food Presentation	Cover it up please	Sloppy and the eater can tell little thought went into it	Descent presentation: looks alright, not worth a picture but enough to make you hungry	Admirable, it is apparent the chef plated with a consideration for presentation	Presentational talents are here. Looks beautiful and too good to dig in
Prices match quality	Prices are too high for quality	Prices are still too high but not outrageously	Some items are priced accordingly but not all	Most items are priced accordingly	All items are matched accordingly
Would I go back?	Not a chance ever	Nope	Maybe	Looking forward to it	What time should I arrive?!?

 

Cream Scones with Chocolate Chunks & Pecans

             As you might already know, I am a creature of habit. For me, everyday starts with coffee, newspaper, either a run/walk/yoga, then breakfast: English muffin w/ peanut butter and fruit, 2 hours later: yogurt, 1 ½ hrs after that, lunch: turkey sandwich and fruit, followed by the 4 o’clock snack: granola bar, and finally 6:30/7:00: dinner. During the school year, I obviously teach throughout the day and during the summer, I either go to friend’s pool, local waterfront park or take a drive to the beach. I know this sounds kind of funny, and for me slightly embarrassing, but I truly enjoy my structured day. Dinner is where I get creative and as this blog details, adventurous.

                But every now and then, one needs to shake things up a bit. No, I’m not going to train for a marathon or start eating Dairy Queen for lunch people! What I felt like doing last week though was make something that would jive up my day prior to noon. Enter scones, exit English muffin…

                Wowza! What a treat! I used the chocolate and nuts since I had them lingering in cabinet but the recipe recommends all types of variation. The base ‘scone’ recipe is the keeper here and will continue to be my go-to scone base in the future. The cream really made for a delicate texture while the generous amount of butter made them just flaky enough to be a contender in the pastry department.  All in all, they jazzed up my day and even had me contemplating ditching the granola bar at 4! Living on the edge, I know! Wwwellll, let’s just say there’s a wrapper somewhere;) Enjoy…..

Cream Scones with Pecans & Chocolate Chunks

Adapted from: Martha Stewart

Makes: 6 large scones

OBJ: TCW be able to branch out from her usual breakfast selection

Ingredients:

¾ C plus 1 TBS cold heavy cream

1 large egg

2 C all-purpose flour (spooned and leveled), plus more for work surface

¼ C granulated sugar

2 tsp baking powder

½ tsp fine salt

6 TBS (3/4 stick) cold unsalted butter, cut into small pieces

1 tsp vanilla extract

¾ C chopped semi-sweet chocolate

¼ C chopped pecans

Procedures:

1. Preheat oven to 400 degrees

2. Whisk together ¾ C cream and egg

3. In a large bowl, whisk together flour, sugar, baking powder and salt

4. With a pastry blender, 2 knives, or a fork, cut butter into flour mixture until it looks like course meal, with a few pea-size pieces of butter remaining

5. Stir in chocolate and pecans

6. With a fork, stir in cream mixture until just combined (The dough should be crumbly-do not overwork)

7. Transfer dough to a floured surface and knead it just a bit to get it fully combined. Then, pat dough into a 6 inch circle

8. Cut into 6 wedges and transfer to a parchment-lined baking sheet (FYI-I used a silicone mat rather than parchment)

9. Brush tops with 1 TBS cream and sprinkle with additional sugar

10. Bake until golden, about 19-21 minutes, rotating sheet ½ way through baking (odd timing I know, mine took 21 minutes!)

11. Let cool on pan for 5 minutes then remove to wire rack to cool completely

Meatball Parm Subs

               So I am adding a new section to my blog: What I Am Buying Up. What you can expect to find here will be items that I find helpful in the kitchen or new products I want to try out. I already have featured some items on the site so I will add them to this section ASAP.

                The item I am highlighting today is Mama Lucia Frozen Meatballs. I know what you are thinking….Make your own meatballs, girl! Or maybe….. Didn’t your Momma teach you how to make meatballs?  And my response is….Yes, I will make my own meatballs the way I was taught, when I have time! And time, well, I just don’t have that much of it lately. I don’t know where it all goes but when I figure that out I’ll let you know. J

                And so yes, I used and will continue to use frozen meatballs during these hectic times. And when I am left with a few hours to chill at home or a rainy day keeps me indoors, I’ll buy some chop meat and roll my own meatballs. However in the meantime, I’ll use these and enjoy the lack of clean-up, hours of simmering, and skimming the grease! And I hope you too, give yourself a break and use these. They are really very good and with either your own sauce (I always have some frozen) or a jarred one jazzed up with some fresh herbs, they will be sure to please. Enjoy…..

Meatball Parm Subs

Servings: 2

OBJ: TCW be able to save time and energy by purchasing meatballs rather than making them

Ingredients:

8 meatballs, frozen (from a 25.6 ounce bag-Mama Lucia Fully Cooked Italian Style Meatballs)

1 Cup marinara sauce (homemade or store bought)

1 C shredded mozzarella cheese

5-6 fresh basil leaves, chopped

2, 6 inch sub rolls, cut open like a sub except DON’T go all the way through, only ¾ way

Fresh grated Parmesan cheese

S & P: Salt and Pepper

Procedures:

1. Preheat oven to 425 degrees

2. In a sauce pan, heat marinara and prepare meatballs according to stovetop heating instructions

3. In a medium size casserole dish, arrange rolls so that they are snug and openings are faced up

4. Place and spread about ¼ C mozzarella on bottom of each roll. Cut meatballs in half and spoon about 4 meatballs (8 halves) onto each sub, spoon extra sauce over meatballs

5. Sprinkle remaining cheese over each sub so that the meatballs and sauce are almost covered:

6. Sprinkle Parmesan, basil and S & P over each and place on middle shelf of oven

7. Bake for about 10-15 minutes or until edges of bread are starting to toast, cheese is bubbling and beginning to brown

8. Remove from oven and use tongs to place on plates

Poppy Seed Popovers with Gruyere

               You know what’s interesting? The fact that I still wear my retainer at night! Haha, just joking…really though what I find so peculiar is that some dishes/sides/snacks etc. can be recognized by more than one name. I find this both fascinating and confusing. Case and point: hoagies and subs, gravy and sauce, pork roll and taylor ham, sprinkles and jimmies…

                Okay, before there is a food war here, I need to defend myself: Yes, I am aware there are differences between some of those examples. Relax, I’m not saying each of those pairs are mirror images, I’m just pointing out that they can be easily confused. Perhaps maybe by only people like me but even so, they get a little dicey.

                Which brings me to this post….Popovers, which I believe can also be called Yorkshire Puddings. This is because a few years back I made Yorkshire Puddings and they were essentially just like the Popovers below. They were minus the cheese and seeds but the concept was the same…. Simple batter that poofs up, is hollow in the middle and light as a feather. Now as a teacher and all, I did some research. It seems that Yorkshire puddings are generally made with the drippings of a roast beef and, fittingly, served with beef. Popovers are basically made of milk, flour and eggs and aren’t exactly tied to any entrée. Did you just learn something? Yes you did, I know it!

                Well, whether you call these Popovers or Yorkshire Puddings, you’re most definitely in luck because they are incredibly delish. Enjoy…

Poppy Seed Popovers with Gruyere  

Makes: 8-10

Adapted from: Bon Appétit

OBJ: TCW be able to replace the buttermilk biscuits she usually serves with roasted chicken

Ingredients:

1 Cup all purpose flour

1 teaspoon salt

1 cup whole milk, room temp

2 large eggs, room temp

Nonstick vegetable oil spray

¾ cup grated Gruyère cheese (about 3 ounces), room temp

1 TBS poppy seeds

Procedures:

1. Preheat oven to 350°F, place muffin pans inside to preheat as well

2. Whisk flour and salt in medium bowl to blend

3. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F(about 5 minutes on high flame or until beginning to smoke)

4. Whisk eggs in large bowl to blend

5. Gradually and slowly whisk warm milk into eggs, whisk until this gets very foamy

6. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy)

7. Stir in poppy seeds

8. Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon about ¼  cup batter into each of the cups (3/4 way up sides)

9. Top each cup with 1 ½ tablespoons cheese and use a butter knife to gently stir into tops

10. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan, serve warm with butter

Sriracha Stir-Fry & Day 2 Spring Rolls

               The last thing you probably want in this heat is a ridiculously spicy meal. Sorry to say folks, but that is just what this week’s post is going to bring you. So go ahead, turn up the AC, pour yourself a large glass of water, rock the tank top and let’s get cookin!

                This dish sort of came from 2 blogs, one- Stephanie Cooks and the other- So Tasty, So Yummy. It seems as though Stephanie adapted her recipe from STSY’s Katie, so I looked at both and took aspects of each, as well as modified with what I had in stock. I also upped the amount of some ingredients as I like my sauces, well, saucey!  Anyway, the dish was incredible! However, you really have to be a “heat-seeker” to agree with me. If you are like mi madre, and request your Thai dishes, “mild, mild, very mild,” then you should either leave out the Sriracha in the sauce completely or just do 1 TBSP. There is still Sriracha in the marinade though so even if you omit it from sauce, it will still be a touch hot. Just a warning friendsJ

                Now for the Day 2 Spring Rolls: OMIGOODNESS, if I could only computer-transport some to you right now! They were beyond great. Again though, since my original dish was very spicy, so were these little fried bundles. I had never used won ton wrappers before, so this was quite an adventure to tell you the truth. I figured that filling, rolling, sealing and frying these treats would be a walk in the park. Well let’s just say it was more like a sprint in the park! Haha, well maybe it wasn’t that bad, but luckily because I took a lot of photos, I think you’ll be fine. Which is good because if you make the first recipe, you just have to make the second! You’ll be thankful you did, I know it! Enjoy…..

Sriracha Stir-Fry & Day 2 Spring Rolls

Serves: 3-4

Adapted From:  Stephanie Cooks and So Tasty, So Yummy

OBJ: TCW be able to make some sort of stir-fry that mimics the flavor and heat of her favorite Thai dish: Pad Kee Mao

 Ingredients:
1 ½ -2 boneless chicken breasts, cut into pieces
Marinade for chicken:
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp water
1 tbsp Sriracha
Sauce:
2 tbsp  and 1 tsp cornstarch
8 tbsp water
2 tbsp Sriracha
2 tbsp soy sauce
1 tbsp fish sauce

2 tbsp oyster sauce
Stir Fry:
1 green and yellow zucchini, chopped

I  (7 ounce)can baby corn nuggets, drained
3 carrots, peeled and chopped
1/2 onion, chopped
2 tbsp cooking oil, divided
2-3 cloves garlic, chopped

½ package Thai stir- fry rice noodles, made to box directions except rinse under hot water at end

Procedures:
1. Toss ingredients for marinade in a bag. Add chicken- allow to marinade 30 minutes or longer- I did 2 hrs
2. Once ready to cook, combine the sauce ingredients in a small bowl and set aside
3.  In a wok or large skillet add 2 Tbsp oil and heat over high flame. Once hot, add the veggies and garlic

4.  Cover and cook 5 minutes, until heated through and softened. Remove veggies and garlic from the skillet to a plate/ bowl and cover
5. Add the other Tbsp of oil along with the chicken. Stir and cook until cooked through. Add the sauce mixture and turn up the heat, allowing the sauce to thicken, stir throughout this process. Once thick, add the veggies back to the skillet, toss together and heat for 1 -2 minutes. Serve over rice noodles or rice

_______________________________________________________________________________

Day 2  Spring Rolls

 

Ingredients:

Won ton wrappers, about 12-15

Leftover stir fry mixture, without noodles or rice

1 Cup canola or vegetable oil

Store bought or leftover packets of Duck sauce

Salt

Procedures:

1. Finely chop your leftover stir- fry mix

2. Place 1 ½ tsp of mixture on one end of won ton wrapper, wet edges of wrapper with water, roll over once, fold edges toward each other, then continue to wrap up, seal & pinch edges with your fingers, repeat with remaining leftovers and wrappers

3. Heat oil in a deep skillet (enough to fill ¼ way up the sides of skillet), once hot (test with back of wooden spoon-if bubbles go right up spoon-you’re ready), add wontons to oil (don’t crowd the skillet though, about 5-6 is probably fine)fry one side of spring rolls until brown, then flip to fry other sides, about 1 minute for each side, remove to paper-towel lined plate, sprinkle with salt and serve with Duck sauce

Here is my how-to in pictures:....

The one I'm pointing to is the optimal appearance you are going for. You can see all my trials though, FYI- they all fry wonderfully and, as long as each opening is pinched and sealed, do not ooze!