Bombshell Brownies

 I found this recipe on All Recipes and tweaked the kind of chips, so it's my recipe now!  It's just the right balance between those really gooey brownies that stick to the knife when you try to cut them that is kind of annoying and a dense, rich brownie that is almost too dry.    I also kinda like that you make them in 2 8x8 pans.  It's easy to have one for yourself and one to bring to someone else's house.  Try them.  You will be pleased you did.

Bombshell Brownies

3 c. sugar

1 c. butter, melted

1 T. vanilla 

4 eggs

1 1/2 c. flour (192 grams)

1 c. unsweetened cocoa powder

1 t. salt

1 c. dark chocolate chunks or big chips (orig recipe called for semisweet chips)

Line 2 8x8 pans with parchment paper and spray with non-stick oil.

Stir together the sugar, butter, and vanilla.  Beat in the eggs one at a time until it is all blended.

Whisk the flour, cocoa powder, and salt in a bowl.  Gradually stir it in the egg mixture until well combined.  

Stir in the chocolate chips of your choice.

Divide the batter evenly between the 2 pans.

Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean.

Cool before cutting.

Honey Roasted Carrots with Tarragon

 It's been a while since we had carrots, and I really had a taste for them.   I hadn't really cooked with tarragon much and heard that carrots were a nice pairing.   Here is what I did with them.   We had them with the Grilled Chicken Thighs.

Honey Roasted Carrots with Tarragon

about 1/2 of a small bag of baby carrots, maybe a bit more.

2 T. olive oil

2 T. honey

several cracks of pepper

a few pinches of salt

1 t. dried tarragon

Combine all but the carrots.   Toss in the carrots to coat and roast in the oven on a baking pan on 425 degrees for about 20 - 25 minutes.

----------------------

Grilled Chicken Thighs

 I found this recipe on the Spend with Pennies site and tried it to use up some of my stash of chicken thighs.  Really good flavor here, people.

Grilled Chicken Thighs

about 2 pounds boneless, skinless chicken thighs

3 T. olive oil

1 T. brown sugar

1 T. balsamic vinegar

1 T. soy sauce

1 T. Dijon mustard

1 t. lemon pepper seasoning

1 t. dried chopped rosemary

1 garlic clove, minced (I grated mine instead)

Combine all marinade ingredients and then toss in the chicken to coat.  Let it set for at least a few hours or overnight to really infuse the flavors

Let your grill master take over from here.  Feel free to brush the leftover marinade on the chicken as it cooks, but not after!  Raw chicken has been bathing in it, after all.

------------------------------------

T = tablespoon

t = teaspoon

lb = pound

Spinach, Egg, and Bacon Salad with Warm Dressing

 Not really sure why, but I really had a taste for this salad and did some googling to come up with this version.  It serves about 2 people.

Spinach, Egg, and Bacon Salad with Warm Dressing

4 strips bacon

1/4 c. chopped red onion or shallot

1 T. apple cider vinegar

2 t. honey

2 t. Dijon mustard

salt/pepper

4-6 c. spinach 

2 hard boiled eggs, chopped

Whisk together the apple cider vinegar, honey, mustard, salt and pepper.  Set aside.

Chop the bacon and fry it in a non-stick pan or cast iron.  Add the red onion or shallot toward the end to soften it.

Scoop out the bacon and shallots from the pan and take 1 or 2 tablespoons of the bacon grease and whisk it in with the dressing.

Discard the remaining grease or save it for something else.

Return the pan to the stove add the spinach, put the bacon and onion or shallot back in the pan and wilt down the spinach just a bit.

Put the spinach mix in a bowl add the chopped egg and toss with the dressing.

Tartar Sauce

 I've said it once, I'll keep sayin' it.  I love reinventing leftovers!  So, you know that recipe right before this for breading for fish?  With the leftovers, I made filet-o-fish sliders.  Take a slider bun, warm the fish with a slice of American cheese on top to melt, slop on this tarter sauce and you are good to go on a homemade version of a fast food favorite.

Feel free to adjust the amounts to make a smaller batch (I did).

Tartar Sauce

1 c. mayo

1 c. finely diced dill pickle

1 T. dill

1 t. lemon juice

1 t. sugar

1/4 t. ground pepper

optional 2 T. finely diced onion (I didn't use it, and it was fine!)

Combine all and slop on a bun.

Breading for Baked Fish

 I found this recipe in a magazine for mahi-mahi in the air fryer, which I don't have, but it works just fine in the oven!  I modified the amounts a bit and used it for cod.  Any white fish would work.

We have quite a bit left, so I am planning on making filet-o-fish sandwiches with the leftovers for dinner tomorrow with a slice of american cheese and homemade tarter sauce.  I love a good reinvention of leftovers!

Breading for Baked Fish

1 lb. or more fish filets

salt

1/4 c. flour

1 egg, beaten

3/4 c. panko crumbs

1 1/2 t. everything bagel seasoning

1/4 t. garlic salt

1/4 t. ground turmeric

1/4 t. pepper

Sprinkle the fish with salt.

Place the flour in a shallow dish and the beaten egg in another shallow dish.

Combine the panko, everything bagel seasoning, garlic salt, turmeric, and pepper in another shallow dish.

Coat each filet with flour, then dip in egg, then coat with the panko mix.

Place well coated filets on a sheet pan lined with parchment.

Bake at 375 degrees for about 12-15 minutes.  I turned the convection on the last few minutes to get it to toast up a bit.

---------------------

t = teaspoon

c = cup

Creamy Tortellini Soup

 What sounds good on a -11 degree day?  Soup.  Soup sounds good on a -11 degree day.  This one really hit the spot.  Update:  we've been eating the leftovers for lunch and are loving it!

Creamy Tortellini Soup

1 lb. ground sweet Italian Sausage, cooked.

1 can diced tomatoes

8 oz. cream cheese, diced

6 cups or so chicken broth

1 bag fresh spinach

1 20 oz. or so package tortellini of your choice (I used frozen cheese)

Season with salt, pepper, garlic powder, onion powder, and Italian seasoning to your liking.

Throw everything in the slow cooker and cook on low for 4 hours. (If using refrigerated tortellini, I don't add this until the last hour)