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Author Archives: Kerstin - Cake, Batter, and Bowl

Crispy Pecan Chicken and Sweet Potato Biscuit Sandwiches

November 9, 2011

I have a thing for biscuits. The love affair started when I was growing up and always used to gobble them up at KFC and McDonald’s (actually, McDonald’s breakfast biscuit sandwiches are still one of my guilty pleasures when we’re travelling!). I also have fond memories of buying those buttery biscuits that you can pop out of a can and bake at home when I first started dating Apolinaras. Of course, now I know my way around the kitchen and also enjoy making them at home, but I also always order biscuits if they’re on a menu. When we were at Screen Door in Portland, for example, you bet I subbed a warm fluffy biscuit for the boring old toast that came with my meal!

The main Screen Door attraction was their fried chicken and sweet potato waffles. I’d actually never had chicken and waffles before, and now I feel like I may be disappointed if I ever order them anywhere else because they were that good! They also had biscuit sandwiches with fried chicken on the menu, and both these dishes inspired today’s brunch recipe of crispy pecan chicken and sweet potato biscuit sandwiches with maple butter!

I whipped up sweet potato biscuits with brown sugar, cinnamon, ginger, and cloves, and then sandwiched pieces of crispy pecan and panko coated baked chicken spiced with paprika and cayenne pepper. Of course, I also couldn’t resist spreading a nice dollap of maple butter on top. Yum!

Crispy Pecan Chicken and Sweet Potato Biscuit Sandwiches
Printable Recipe

Ingredients:

Sweet Potato Biscuits:
2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces (I usually stick the cut butter in the freezer briefly while I’m prepping the dry ingredients)
1 cup mashed roasted sweet potatoes (I roasted two and had a bit leftover)
1/3 cup buttermilk

Crispy Pecan Chicken:
3/4 cup pecans, pulsed in the food processor until finely ground
3/4 cup panko
1 1/2 teaspoons paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1/4 cup all-purpose flour
3 large boneless, skinless, chicken breasts, cut into half lengthwise and again in half the other way so you have 12 pieces of chicken total that fit each biscuit
2 large eggs, beaten

Maple Butter:
6 tablespoons unsalted butter, at room temperature
2 tablespoons pure maple syrup

Directions:
To make the sweet potato biscuits, heat oven to 450˚F. Place flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt in a food processor and pulse once to mix. Add cold butter pieces and pulse several times or until coarse crumbs form. Mix mashed sweet potatoes and buttermilk together in a large bowl; stir in flour mixture. Knead the dough a few times until it comes together, being careful not to overwork the dough or warm the butter up too much. Place the dough onto a lightly floured surface and roll 1/2-inch thick with a lightly floured rolling pin. Use a 3-inch round cup or cookie/biscuit cutter to cut out 12 biscuits, re-rolling dough scraps as needed. Place biscuits on a greased cookie sheet and bake at 450˚F for 10 to 12 minutes or until golden brown.

To make the chicken, heat oven to 350˚F. Mix ground pecans, panko, paprika, cayenne pepper, and salt in a shallow pan. Put the flour in a shallow dish and lightly dredge both sides of the chicken pieces in it. Place the beaten eggs in another shallow dish and dredge both sides of the flour coated chicken in the egg mixture; place chicken pieces in the pecan mixture and coat well on all sides. Place coated chicken on a large greased cookie sheet and bake at 350˚F for 20 minutes or until chicken is cooked through and no longer pink in the center.

To make the maple butter, mix butter and maple syrup together until smooth.

To serve, cut the biscuits in half and butter the top cut sides. Add the chicken on top of the bottom biscuit half and place the buttered top half of the biscuit on top. Makes 12 sandwiches.

Nutrition: 377 calories, 20.1g fat, 2.0g fiber, 19.0g protein per sandwich
Cost: $0.83 per sandwich

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Fall Breakfast Hash with Cheesy Scrambled Eggs

November 5, 2011

Apolinaras and I recently traveled to Portland, Oregon, for my dear friend Britt’s wedding. Britt, Annika, and I were inseparable during college and whenever we’re together, it’s like nothing has changed – we had soooo much fun! Britt and her new hubby Ben were just beaming all night.

And, Portland is such an incredible town for foodies. I’ve been looking forward to sharing all the restaurants we checked out ever since we got back. We flew in on a Thursday and immediately headed out to get our nails done and begin the wedding festivities with Britt’s bachelorette party. Gilt Club helped us design a lovely family style meal, and then we danced the night away.

The next morning Apolinaras, and I ventured out to Voodoo Doughnut. I’ve heard about this place for years, and being a huge donut fan, couldn’t wait to get my hands on some! My favorites were the Bacon Maple Bar and Old Dirty Bastard, a yeast donut with chocolate frosting, Oreo’s, and peanut butter, which I’m so glad Britt recommended. The donuts definitely lived up to the hype. So much so, that we returned on Sunday to pick some up to bring home with us!

The rehearsal dinner on Friday was at Beast, where we were treated to an amazing six course meal by Chef Naomi Pomeroy, who you may recognize from Top Chef Masters. I was tickled to catch a glimpse of her before we settled in for our meal, and while I don’t usually get my camera out at nice restaurants, I couldn’t help myself this time.

Our favorite courses of the night were the charcuterie plate, which featured many delectable bites, including a foie-gras bon-bon, steak tartare and quail egg toast, and pork pate with prunes and pistachios, and the main course of rib-eye steak with horseradish salsa verde, fallen cauliflower soufflé, roasted radicchio, and duck demi-glace – soooo good!

The next day was the wedding! We spent the morning getting ready and sipping on apple juice mixed with champagne. I loved my hair and just had to share a pic. It’s so fun having long enough locks for different styles.

The wedding was at the funky Jupiter Hotel, where we also stayed. Here’s the beautiful bridal party (plus Sahil, Britt’s bridesman!).

This is a classic shot that Annika and I always take. Everyone always comments on our height difference so we like to play it up. Looking at these pictures make me already miss everyone.

And finally, one with Apolinaras!

Other foodie highlights included brunch at Miss Delta, late night slices at Sizzle Pie, a mouth watering roast beef sandwich from Laurelhurst Market, and brunch at Screen Door. Definitely check out Screen Door if you’re ever in town. They feature Southern specialties, and I’ve already created two dishes inspired by our meal there! The first is based on what I ordered, the fall breakfast hash. It’s nice to enjoy some roasted veggies in the morning.

My hash included lightly curry spiced sweet potatoes, butternut squash, cauliflower, and kale. I started by roasting the potatoes and then added in the other veggies in at different times so they would all turn out perfectly. I baked a couple eggs on top for Apolinaras, who enjoys runny yolks, and scrambled up some cheesy eggs for myself on the side. My second recipe inspired by Screen Door will be up next!

Fall Breakfast Hash with Cheesy Scrambled Eggs
Printable Recipe

Ingredients:

Fall Breakfast Hash:
6 tablespoons olive oil
1 teaspoon curry powder
2 large sweet potatoes, peeled and cut into bite-sized cubes (5 cups or 25 ounces)
1 small butternut squash, peeled, and cut into bite-sized cubes (5 cups or 25 ounces)
1 head cauliflower, cut into bite-sized pieces (5 cups or 17 ounces)
3 packed cups deveined and coarsely chopped kale leaves (2 ounces)
1 teaspoon salt

Cheesy Scrambled Eggs:
12 large eggs
6 tablespoons milk
1/4 teaspoon salt
3/4 cup shredded sharp cheddar cheese

Directions:
To make the fall breakfast hash, heat oven to 400˚F. Place olive oil and curry powder in a small bowl and stir well. Place potato cubes on a large baking sheet and drizzle with 3 tablespoons olive oil. Stir well so all potatoes are coated evenly with the oil and spread on the baking sheet. Bake at 400˚F for 15 minutes. Remove pan from oven, add squash cubes, sprinkle with 1 additional tablespoon olive oil and stir well. Bake an additional 15 minutes at 400˚F. Remove pan from oven, add cauliflower, sprinkle with 1 additional tablespoon olive oil and stir well. Bake an additional 15 minutes at 400˚F. Remove pan from oven, add kale, sprinkle with 1 remaining tablespoon olive oil and salt, and stir well. Bake an additional 5 minutes at 400˚F.

To make the cheesy scrambled eggs, whisk eggs, milk, and salt together in a small bowl; stir in cheese. Pour mixture into a large greased nonstick skillet over medium heat and cook until eggs are set, stirring frequently, about 4 minutes. Serve eggs on top of or next to fall breakfast hash. Makes 4 large servings.

Nutrition: 572 calories, 28.7g fat, 16.0g fat, 26.7g protein per serving
Cost: $2.63 per serving

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Caramelized Onion, Apple, and Bacon Phyllo Cups with Gorgonzola

October 31, 2011

Is it phyllo or fillo dough? Whatever the spelling, I haven’t made anything with these crispy flakey layers of buttery deliciousness in a couple years, which is such a shame. But, last week when I was picking up some frozen puff pastry for an upcoming recipe, I noticed these cute little mini phyllo cups and spontaneously threw a couple packages in my cart. The filling possibilities are endless, and two mini cups only have 25 calories total – not bad!

For this version, the recipe title says it all. I mixed some of favorite ingredients together for the filling – caramelized onions, sautéed apples, and smoked bacon. Then I topped the bites off with some crumbled gorgonzola. Perfect for a party!

Caramelized Onion, Apple, and Bacon Phyllo Cups with Gorgonzola
Printable Recipe

Ingredients:
2 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 large yellow onions, sliced (4 cups)
1 large tart apple, peeled, cored, and finely chopped
1 tablespoon packed brown sugar
4 strips hickory smoked bacon, chopped
1/4 teaspoon salt
26 mini phyllo shells from 2 1.9-ounce packages, prepared according to package directions
1/4 cup crumbled gorgonzola cheese

Directions:
To make the caramelized onions, heat 2 tablespoons butter and olive oil over medium low heat in a large nonstick skillet. Add onions, cover, and cook 40 minutes, stirring every 10 minutes. Remove lid and cook an additional 10 minutes, or until caramelized.

To make the apples and bacon, heat chopped apples, remaining 1/2 tablespoon butter, and brown sugar in a small pot over medium heat; sauté for 10 to 12 minutes, or until apples are softened and lightly browned. Wipe pan clean and place bacon in it. Sauté over medium heat for 5 to 7 minutes or until crispy, stirring occasionally; drain on paper towels.

To assemble the shells, place caramelized onions, cooked apples and bacon, and salt in a small bowl and mix well. Evenly distribute the mixture among the mini phyllo shells. Top evenly with crumbled gorgonzola. Makes 13 servings of 2 cups each.

Nutrition: 108.6 calories, 7.2g fat, 0.9g fiber, 2.6g protein per serving
Cost: $0.54 per serving

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Raspberry Mango Smoothies

October 27, 2011

My Boston blogger friend Jen, over at Beantown Baker, is hosting a very special event this month – her annual Power of Pink Challenge! Jen is an avid breast cancer fundraiser, and this month she’s only posting pink recipes on her blog to help raise breast cancer awareness. How cool is that? Luckily, she invited us to join in on the fun, and I was excited to support the cause and whip up these super healthy smoothies!

To create these lovely pink treats, I first made a raspberry puree by simmering some frozen raspberries with a touch of sugar and water. Then I strained the mixture to remove the seeds and froze it in an ice cube tray. This way, I didn’t have to dilute my smoothies by adding any extra ice. The next day, I whirled up my frozen raspberry cubes in the blender along with frozen mango chunks (which you can buy ready to go at Trader Joe’s – thanks for the tip Shannon!), Greek yogurt, and milk. Mmmm, these smoothies were super creamy and really satisfied my sweet tooth after dinner.

And yes, because I’m a huge dork, I attempted to top my smoothies with a little pink breast cancer ribbon. I cut the design out of some parchment paper and then just sprinkled a healthy amount of pink decorating sugar on top. I spontaneously bought two huge sets of colored sugars the last time we visited King Arthur Flour, and I love having any excuse to get them out. The ribbons didn’t turn out perfectly, but I still thought they were pretty cute.

Thanks to Jen for hosting such an inspirational blogging event!

Raspberry Mango Smoothies
Printable Recipe

Ingredients:
1 12-ounce bag frozen raspberries
1/4 cup granulated sugar
1/4 cup water
3 cups frozen mango chunks (I found these at Trader Joe’s)
1 cup non-fat plain Greek yogurt
1/2 cup milk (I used 2%)

Directions:
Place raspberries, sugar, and water in a small nonstick pan and heat over medium heat for 8 to 10 minutes or until or raspberries have broken down, stirring occasionally. Strain to remove the raspberry seeds and cool completely to room temperature. Fill an ice cube tray with the puree and freeze until solid.

To make the smoothies, place frozen raspberry puree cubes, frozen mango, Greek yogurt, and milk in a blender or food processor and pulse until smooth, about 1 minute. Makes 4 servings.

Nutrition: 201 calories, 1.3g fat, 6.4g fiber, 7.2g protein per serving
Cost: $1.30 per serving

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Pumpkin Oat Bran Muffins with Crumble Topping

October 24, 2011

I have a bit of a canned pumpkin puree hoarding problem. I think it’s partly because of the shortage several years ago and the rumors of another this year. I remember looking everywhere for the stuff that fall, and I actually only finally got my hands on some because someone tweeted about where to find it! Thank goodness for twitter. I also like keeping a large stash on hand because there are just so many mouth watering pumpkin recipe around the blogosphere. I want to be ready to whip up a pumpkin treat whenever the urge strikes!

I was craving some pumpkin muffins last weekend and luckily had everything on hand to make these pumpkin oat bran muffins. They are a nice balance of naughty (crumble topping) and nice (oat bran and white whole wheat flour), and I used my standard pumpkin puree concentrating flavor trick of heating the pumpkin puree a bit to get rid of some of the water. I can’t wait for breakfast tomorrow so I can enjoy another one! Any must try pumpkin recipe recommendations?

Pumpkin Oat Bran Muffins with Crumble Topping
Printable Recipe

Ingredients:

Pumpkin Oat Bran Muffins:
1 15-ounce can pure pumpkin puree
1 cup oat bran
1 cup white whole wheat flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 milk (I used 2%)
1/3 cup plain non-fat Greek yogurt
1/3 cup canola oil
2 tablespoons dark molasses
1 large egg

Crumble Topping:
3 tablespoons unsalted butter, melted
1/3 cup firmly packed brown sugar
1/2 cup ground walnuts
1/2 cup quick-cooking oats

Directions:
Place pumpkin puree in a small nonstick pan and simmer over medium heat for 8 to 12 minutes or until reduced to 1 cup, stirring occasionally. Cool completely to room temperature.

Heat oven to 350˚F. Place oat bran, flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, cloves, and salt in a large bowl and mix until combined. Place cooled pumpkin puree, milk, Greek yogurt, canola oil, molasses, and egg in another bowl and whisk well. Pour liquids into the bowl with the dry ingredients and stir until combined. Evenly distribute batter into 12 cups of a muffin tin lined with paper cups (each will be 3/4 full).

To make the crumble topping, mix the melted butter, brown sugar, ground walnuts, and oats in a small bowl. Evenly top muffins with the crumble topping. Bake for 23 to 27 minutes at 350˚F or until a toothpick inserted into the center of a muffin comes out clean. Makes 12 muffins.

Nutrition: 277 calories, 13.4g fat, 2.7g fiber, 4.7g protein per muffin
Cost: $0.63 per muffin

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Nutella Brownie Cups

October 20, 2011

So, I had this idea to make some Nutella mousse – slightly sweetened whipped cream mixed with a generous amount of chocolate hazelnut goodness. My original plan was to top some cute little brownie cups with it, but umm, by the time the brownies were cooled, there was only enough mousse left to top half the batch…no idea what happened to the rest of the mousse. No problem though, because I got a photo of the finished product and that’s all that counts, right?

Apolinaras always jokes that Nutella should be banned from recipe contests because it makes everything so delicious that using it is kind of like cheating. I have to agree with him – this mousse is just way too addicting!

Nutella Brownie Cups
Printable Recipe

Ingredients:

Brownie Cups:
1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup granulated sugar
2 large eggs
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/3 cup Nutella

Nutella Mousse:
1 cup heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1 cup Nutella
3 tablespoons mini chocolate chips

Directions:
To make the brownie cups, heat oven to 350˚F. Microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and then add in the melted chocolate mixture until smooth. Stir in flour and salt; stir in Nutella until smooth. Line a regular muffin tin with 12 paper cups and evenly divide brownie batter between the cups. Bake at 350˚F for 25 minutes or until a toothpick inserted in the center comes out clean and immediately use the back of a 1/2 tablespoon measuring spoon to make a round depression in the center of each cup. Cool completely, about 30 minutes.

Meanwhile, make the Nutella mousse. Place heavy cream, powdered sugar, and vanilla extract in a well chilled large bowl and beat with a mixer until stiff peaks form. Stir in Nutella until smooth. Top cooled brownie cups evenly with Nutella mousse and mini chocolate chips. Refrigerate for an hour or until set and remove paper liners. Makes 12 cups.

Nutrition: 446 calories, 27.4g fat, 1.4g fiber, 5.2g protein per cup
Cost: $0.60 per cup

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Pumpkin Apple Soup

October 17, 2011

Well hello, did you miss me? Last week was a whirlwind, and try as I might, I never quite managed to get a post up. I spent the first couple of days attending a conference for work just outside of Boston. Then Apolinaras and I headed over to Portland, Oregon for my friend’s beautiful wedding. We had such a fantastic time catching up with everyone, and I’m hoping to get a trip recap up soon! We returned this morning to an empty fridge, but I just made a grocery list and all the ingredients for this lovely soup were at the top.

Every fall, I get very excited to try a few new pumpkin soup recipes and this time I added some hickory smoked bacon and apple juice to the pot for some extra layers of flavor. I also stirred in a touch of cream and some apple cider vinegar for a bit of tang. Then I garnished my soup with some sweet sautéed apples and crunchy sunflower seeds. We may or may not have inhaled the whole pot in one day…good thing I put enough ingredients for a double batch on my grocery list this time!

Pumpkin Apple Soup
Printable Recipe

Ingredients:
4 slices hickory smoked bacon, chopped
4 large shallots, chopped (1 cup)
2 cloves garlic, minced
3 cups low-sodium chicken stock
1 cup unsweetened apple juice
1 15-ounce can pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup heavy cream
2 tablespoons apple cider vinegar
1 apple, peeled, cored, and finely chopped
1 tablespoon unsalted butter
1 tablespoon packed brown sugar
1 tablespoon roasted salted sunflower seeds (or pumpkin seeds if you have some around!)

Directions:
Heat a large stockpot over medium high heat and add bacon to the pan; cook for 5 to 7 minutes or until crispy, stirring regularly. Drain on paper towels. Add shallots to the same stockpot with the bacon grease and sauté for 5 to 7 minutes or until soft. Add garlic and sauté one additional minute. Add chicken stock, apple juice, pumpkin puree, the cooked bacon, cinnamon, and nutmeg, and bring to a boil. Reduce heat to low and let simmer for 15 minutes. Use an immersion blender to puree until smooth; stir in heavy cream and apple cider vinegar and heat 2 to 3 more minute or until warmed through.

Meanwhile, make the apple garnish by placing apples, butter, and brown sugar in a small pot over medium heat; sauté for 10 to 12 minutes, or until apples are softened and lightly browned. Stir in sunflower seeds. Scoop soup into bowls and garnish with chopped apples. Makes 4 servings.

Nutrition: 313 calories, 16.1g fat, 3.9g fiber, 8.0g protein per serving
Cost: $2.48 per serving

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Peanut Butter and Banana Parfaits

October 10, 2011

I may have a hard time remembering most facts, but my memory is almost perfect when it comes to recalling the details of remarkable meals. Two of my very favorite desserts we enjoyed while living in Chicago featured bananas. We devoured crispy cannoli shells filled with caramelized bananas and salted caramel ice cream from Meritage Wine Bar, which unfortunately has since closed. I remember seriously contemplating ordering another one – it was that good! Another favorite of mine was the banana wafer pudding at Pappadeaux, which I think is actually a chain seafood restaurant. I had never indulged in this Southern specialty before and fell in love after my first bite. So, it’s about time bananas get some dessert love on my blog!

My favorite pre- or post-workout snack is a banana covered with peanut butter, so I ran with this flavor combination and broke out my trifle dishes again. I filled them to the brim with layers of peanut butter cookie chunks, peanut butter mousse, and caramelized bananas. The bananas, perhaps not surprisingly, were my favorite part!

Peanut Butter and Banana Parfaits
Printable Recipe

Ingredients:

Peanut Butter Cookie Chunks:
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 cup creamy peanut butter
1 1/2 cups all-purpose flour
1 teaspoon salt

Caramelized Bananas:
1/4 cup unsalted butter, melted
6 tablespoons packed brown sugar
1 teaspoon ground cinnamon
6 bananas, peeled and cut into 1/2-inch slices

Peanut Butter Mousse:
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter
3/4 cup powdered sugar

Directions:
To make the peanut butter cookie chunks, heat oven to 350˚F. Mix butter and sugar until creamed in a large bowl. Mix in egg and peanut butter until smooth; stir in flour and salt. Spread dough in bottom of a greased 8×8-inch square pan. Bake 18 to 20 minutes or until light golden brown on the edges and a toothpick in the center comes out clean. Cool completely, about 1 hour, and cut into 64 squares (you’ll only need 48 squares for the parfaits, so you’ll have 16 left over for nibbling!).

To make the caramelized bananas, mix the melted butter, brown sugar, and cinnamon in a small bowl. Put the sliced bananas in a 13×9-inch baking dish and pour in the butter mixture. Toss the bananas until well coated with the mixture and spread evenly in the pan. Roast at 350˚F for 13 to 17 minutes or until softened and caramelized.

Meanwhile, make the peanut butter mousse. Place heavy cream and vanilla extract in a well chilled large bowl and beat with a mixer until stiff peaks form. Stir in peanut butter and powdered sugar until smooth.

To assemble the parfaits, spread a thin layer of peanut butter mousse over the bottom of 6 mini trifle dishes. Top with four peanut butter cookie chunks and some caramelized bananas. Layer once more the peanut butter mousse, and four cookie chunks. Top with remaining peanut butter mousse and caramelized bananas. Makes 6 large parfaits (18 servings).

Nutrition: 437 calories, 28.0g fat, 2.9g fiber, 7.9g protein per serving
Cost: $1.03 per serving

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