Æbelskiver

I have to begin this post by saying that my mother-in-law is Danish.  This recipe for Æbelskiver (pronounced "able-skeever") is her recipe.  Æbelskiver are a traditional Danish breakfast food, usually made on special occasions.  They are essentially pancakes, but in the shape of a ball.  They have to be cooked in a special pan, which you can currently purchase at Williams-Sonoma, and which looks like this:

These are so delicious.  They are like pancakes, and yet are different somehow.  Plus, the whole fact that they are shaped like a ball makes them fun.  You can also put things inside of them while cooking.  Æbleskiver actually translates as "apple slice," because traditionally a small piece of apple would be placed in the middle during baking.  I've tried that, as well as pear, raspberry, blueberry, and blackberry.  All of them are fantastic.  Williams-Sonoma touts filling them with jam or even decadent chocolate fillings while baking.  My mother-in-law dismisses this as foolishness, and says it is very NOT Danish. We generally break them open after cooking, and put a little jam in the middle.  My kids dip them in maple syrup.  But any way you eat them, they're delicious.

Æbelskiver

Ingredients:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cardamom (optional, but very good)
Zest from one lemon (again optional, but very good.  I've also used lime and orange zest.)
2 cups buttermilk (no substitutions!)
4 eggs
1/2 cup (1 stick) butter, melted

In a medium bowl, combine flour, baking powder, baking soda, salt, cardamom, and lemon zest.  Add buttermilk and mix to form a thick batter, then mix in eggs and finally butter.  Transfer to a pitcher and let sit for 5 minutes while you heat up the pan.
Heat Æbelskiver pan over medium heat.  Spray the pan with cooking spray, being sure that each well is coated.  Pour batter into each well, coming within 1/4" of the top of the well, but not filling it up completely.  Let cook for 1-2 minutes, or until you can see the outside edges setting up, and the middles getting puffy.  Using a wooden skewer or a fork, grab the outside rim of each Æbelskiver and quickly pull it to the other side, turning it over.  This is how the ball is formed.  Let cook an additional 1-2 minutes, or until the Æbelskiver is browned and the inside is cooked through.  Remove from pan, respray with cooking spray, and pour in more batter.  Repeat until no batter remains.
Makes about 40 Æbelskiver, which serves about 6 people.

Spicy Honey Chicken Salad

Apparently this is one of the most popular recipes on the Our Best Bites blog.  I can see why.  The chicken itself is to-die-for.  It's the perfect combination of savory, sweet, and spicy.  The salad sets it off nicely by adding tartness, creaminess, and a little bite.  It's amazing.  Seriously.

Spicy Honey Chicken Salad with Honey-Citrus Vinaigrette
Recipe by Our Best Bites

Chicken Ingredients:
8 boneless, skinless chicken thighs (don't use breasts!)
Cooking spray
2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder (I skipped this and didn't miss it)
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (you could substitute 1/8 tsp cayenne pepper)
1/2 cup honey
1 Tbs cider vinegar


Dressing Ingredients:
1 clove garlic, minced
1 1/2 tsp grated red onion
1/3 cup fresh orange juice
3 Tbs lime juice
2 Tbs honey
3/4 tsp cumin
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup vegetable oil


Salad Ingredients:
1 bag baby greens salad mix
1 ripe mango, chilled
2-3 ripe avocados
1/2 small red onion, sliced


For the chicken:
Spray chicken pieces with cooking spray on both sides.  Combine garlic, chili powder, onion powder, coriander, salt, cumin, and chipotle chili powder in a small bowl. Rub spice mixture over all sides of the chicken.  In a separate small bowl, warm honey in the microwave for 15 seconds.  Stir in cider vinegar.  Reserve 2 T of honey mixture in a separate bowl; the rest will be used for glazing the chicken during the cooking process.
Over a medium-high grill or under a broiler, grill or broil rubbed chicken for 2 minutes per side, then brush honey glaze over each side and grill an additional 2-3 minutes per side, reapplying glaze between flips.  When chicken is cooked through, remove from grill and drizzle reserved glaze on top.  Let sit for 5 minutes before slicing.

For the salad:
Combine dressing ingredients with a whisk in a medium bowl.  Set aside.
Peel mango and slice into 1" cubes.  Slice avocados into 1/2" cubes.  Combine in large serving bowl with salad greens.  After chicken has rested for at least 5 minutes, slice into 1/2" cubes and add to salad.  Serve immediately with Honey-Citrus Vinaigrette.
Serves 4-6.

Chicken Cordon Bleu

This is another recipe from Our Best Bites. I tend to pick a cookbook per week when I'm doing my meal planning, and this week it's this one!
My kids are getting pretty good at trying new things, but it doesn't always go over well and then I have to do the tough-love-parenting where I make them eat enough of it that I feel like they're not going to wake up starving at 3 am, and so sometimes I get nervous before serving them things that are new.  This was one of those recipes.  It's kind of "fancy," which sometimes is equated with "kids-don't-like-it."  Luckily it was received with rave reviews, and is now one of our favorite recipes!  I (of course) make it slightly differently from how it was originally written, so I'm giving you my version of the recipe.  Enjoy!

Chicken Cordon Bleu

Ingredients:
2 boneless skinless chicken breasts
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/4 tsp black pepper
4 slices provolone cheese (or mozzarella or Swiss)
4 slices deli ham
1/2 cup flour
2 eggs, lightly beaten
1 cup panko bread crumbs
3/4 cup freshly grated Parmesan cheese

Preheat oven to 350F.  Lightly grease a baking sheet with cooking spray.
Slice each chicken breast in half horizontally (cutting the thickness in half) so you have 4 thinner breast pieces.  Place each piece between two pieces of plastic wrap and pound with a meat mallet until the pieces are about 1/4" thick.
Combine seasonings and sprinkle evenly over one side of the chicken breast.  Place a slice of provolone and a slice of ham on top of each breast, then roll each piece up and secure with toothpicks.
Place flour in a shallow bowl (I use pie plates), beaten eggs in a second, and mix the bread crumbs and Parmesan in a third.  Working with one piece of chicken at a time, dredge in flour, rolling the chicken around to coat the entire piece, then in the eggs, and finally in the breadcrumb mixture.  Press the breadcrumbs evenly on all sides of chicken.
Place coated chicken on prepared baking sheet.  Spray tops of chicken with cooking spray.  Bake for 30-35 minutes in a 350-degree oven, or until chicken is cooked through.  If desired, you can place pan under the broiler for a minute to lightly brown the tops of the chicken.
Cool for 10 minutes, then remove toothpicks before serving.
Serves 4.

Chocolate Crinkle Cookies

I'm not going to tell you how many of these cookies I personally ate after making these, but I will tell you that it was w-a-a-a-a-a-y more than I should have!  They're just irresistible.  The chocolately flavor, the fudgey texture, the powdered sugar.  You won't regret making them, you'll only regret having to stop eating them. 

Chocolate Crinkle Cookies
Recipe by Williams-Sonoma

Ingredients:
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 cup (1 stick) butter, softened
1 1/4 cups sugar
2 eggs
1/2 tsp vanilla
1/2 cup powdered sugar

Preheat oven to 350F.  Prepare baking sheets with parchment paper or silpats mats, or lightly grease. 
In a medium bowl combine flour, cocoa powder and baking powder.  Set aside.
In a mixing bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.  Scrape down sides of bowl with rubber spatula, then add eggs and vanilla and beat until well blended.  Add flour mixture, and beat on low speed just until blended.
Place powdered sugar in a small bowl.  Take a tablespoon of dough and form into a ball.  Roll into the powdered sugar until coated, and place 2" apart on prepared baking sheets.
Bake at 350F for 10-12 minutes or until cookies are "crinkled."  Remove to rack to cool.
Makes about 2 dozen cookies.

Fauxtisserie Chicken

This recipe comes from the brilliant ladies over at Our Best Bites. It's great because it tastes like an oven-roasted chicken, but it cooks in your slow-cooker, so it's easy-peasy.  I am changing the recipe a little to what I personally do, but you can find their original recipe in their cookbook or possibly on their blog.  I served this with homemade rolls (these, also from Our Best Bites), salad, and mixed veggies. Delicious Sunday dinner.

Fauxtisserie Chicken


Ingredients:
1 whole roaster chicken (3-5 lbs)
5 cloves garlic, minced
4 T softened butter
1 tsp dried sage
1 tsp Herbs de Provence
1 onion
3 carrots
2 stems rosemary, each about 4" long

Make 3 balls of aluminum foil about 2 inches in diameter.  Place them in a triangular pattern on the bottom of the slow cooker.  These hold the chicken off the bottom of the dish so the chicken doesn't turn into shredded chicken.
Rinse chicken inside and out in cold water, discarding any chicken parts in the cavity. Pat dry (inside and out) with paper towels.
Place chicken on a plate with the breast facing up and the legs pointing towards you.  Loosen the skin of the chicken all around, gently separating it from the bird while keeping the sides attached. 
In a small bowl, combine butter, garlic, sage, and Herbs de Provence.  Use fingers to spread mixture under all the skin, including legs.  Spread a little bit over the outside of the skin as well.
Peel the onion and cut it into quarters.  Peel carrots and cut into 2-inch pieces.  Stuff two onion pieces and as many carrots as will fit into the chicken, and place the remaining pieces in the bottom of the slow-cooker.  Place the chicken in the slow-cooker.  I would recommend placing it breast-side down, so the juices run through that part of the bird, making them juicier.
Cover with the lid, turn heat to low, and cook for 6-7 hours.
Serves 6.

Rustic Pear Tart

This is a delicious, fresh tart, which makes me so happy in the middle of cold and dreary winter.  The pears are so light and clean, the crust so deep and hearty, set against the tangy flavor of the vanilla cream, its a perfect dessert.  And it's easy to make, which makes it even better. 

Rustic Pear Tart
Recipe by Ellie Krieger

Crust Ingredients:
1/2 cup whole wheat flour
1/2 cup white flour
2 tsp sugar

4 T cold butter, cut into small pieces
2 T buttermilk
3 T ice water

Filling Ingredients:
3 medium pears (I used Anjou)
1 T lemon juice
1 T + 1 tsp cornstarch
3 T brown sugar
1/8 tsp ground cinnamon
1 tsp honey
1/4 tsp boiling water

Vanilla Creme Ingredients:
1/4 cup heavy whipping cream
1 T powdered sugar
1/4 cup plain Greek-style yogurt
1/2 tsp vanilla
(or you can do what I did, which is use 1/4 cup vanilla flavored yogurt and no vanilla)

To make the crust, combine flours and sugar in the bowl of a food processor and pulse to combine.  Add butter and pulse until the mixture resembles a coarse meal, about 12 times.  In a small bowl, combine the buttermilk and water.  Add to the food processor and pulse 3-5 times, or until the dough just comes together.  Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Preheat oven to 425F and line a baking sheet with parchment paper or a silpat mat.
To make the filling, peel the pears, core them, and cut into 1/4" slices.  In a large bowl, toss the pears with the lemon juice.  Add the cornstarch, brown sugar, and cinnamon and toss until evenly combined. 
On a lightly floured surface, roll the chilled dough into a 9-inch circle.  Transfer dough to the prepared baking sheet.  Arrange pears in a mound on the center of the dough, leaving a 2-inch border.  Fold the border over the filling.  The border should partially cover the pears, and it's okay to be uneven. 
Bake for 15 minutes at 425F, then reduce the heat to 350F and continue to cook until the pears are tender and crust in browned, about 40 minutes.
In a small bowl, stir together the honey and boiling water.  Brush the honey glaze all over the top of the fruit and crust.  Transfer the tart to a plate and allow to cool.  Cut into six wedges. 
To make the vanilla cream, whip the cream on high speed until thickened, then add the powdered sugar and continue whip until stiff peaks form.  Fold in the yogurt and vanilla.  Dollop some on each wedge of tart.
Serves 6.

Crispy French Toast Dippers

These little beauties answer the question, "What am I going to do with that whole box of cornflakes?" I only ever buy cornflakes for recipes, and after buying them for the chicken on Wednesday I needed something else to do with them (because eating them as a breakfast cereal is obviously out of the question--I mean really, who does that?).  So here is the answer.

Seriously though, these little beauties (also from the Comfort Foods Fix cookbook) are crunchy on the outside and soft and tender on the inside.  They're perfect for a relaxed morning or a holiday breakfast.  And what kid doesn't love to dip?  Serve with a little bowl of syrup or thinned-out jam, and everyone will be begging for more.

Crispy French Toast Dippers
Recipe by Ellie Krieger

Ingredients:
1 cup sliced almonds
3 cups cornflakes
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 large eggs
3/4 cup milk
1 T maple syrup
1 tsp vanilla extract
4 large slices firm whole-grain bread, each piece cut crosswise to make 4 or 5 fingers
Cooking spray

In a food processor or blender, pulse the almonds until coarsely ground.  Add the cornflakes, cinnamon, nutmeg, and salt and pulse until cornflakes resemble the texture of oats.  Transfer mixture to a shallow dish.
In a separate bowl whisk together eggs, milk, syrup, and vanilla until well combined.
Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat.  Dip each piece into the egg mixture, allowing the bread to become completely moistened but not soggy.  Then transfer to the cornflake mixture and coat each side completely.  Cook on the skillet over medium-low heat (not any higher or they'll burn), turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
Makes 4 servings.