brownie recipe.

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Brownies from Melanie:

(the were the yummy brownies Melanie made for us on Seafood night)

1/3 cup butter

3/4 cup sugar

2 T water

1/2 pkg. chocolate chips

2 eggs

3/4 cups flour

1/4 tsp baking soda

1 tsp vanilla

1/2 bag chocolate chips

Melt first four ingredients. Add eggs (slightly beat eggs while mixing in). Add rest of ingredients. Bake 325 for 35 minutes (8x8) pan.

lobster risotto.

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Lobster Risotto from Melanie:
via Giada De Laurentiis

1 pound (about 2 medium) frozen lobster tails, thawed (I got mine at Sams)
4 1/2 cups reduced-sodium chicken stock
4 T butter, at room temperature
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup brandy (can buy small bottles at liquor store for $1-$2)
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Kosher salt and freshly ground black pepper

Bring a medium saucepan of slated water to a boil over medium-high heat. Add the lobster tails and boil for 8-10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2 inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons of chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.

blueberry lemon cookies.

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Blueberry Lemon Cookies from Melanie:

1 cup butter softened

1/2 cup brown sugar

1/2 cup powdered sugar

1 cup white sugar

2 eggs

2 tsp vanilla

Mix dry ingredients

1 tsp salt

1 tsp baking soda

3 1/3 cups flour

zest of 1 lemon (could add another but I like 1)

5 oz. dried blueberries (Costco has these)

5 oz. white chocolate chips (can leave out just add more blueberries)

refrigerate 1 hour

bake 325-- not sure of the time yet 8 to 9 minutes

(my kids don't like these cookies so I take some dough and make choc. chip cookies for them).

italian stuffed mushrooms {winner!}

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Italian Stuffed Mushrooms from Melanie:

via Bon Apetit

2 Tbsp olive oil

24 large (about 2-inch-diameter) mushrooms, stems removed and chopped, caps reserved

1/2 cup chopped fresh fennel bulb

1/4 cup chopped drained oil-packed sun-dried tomatoes

3 garlic cloves, chopped

1/2 cup grated Fontina cheese or crumbled Gorgonzola cheese

1/2 cup Parmesan cheese

1/4 cup (packed) chopped fresh basil

1 large egg

Additional olive oil

Preheat oven to 350. Brush 15x10x2 inch glass baking dish with oil. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add chopped mushroom stems, fennel, tomatoes and garlic. Sauté until stems and fennel are tender and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes. Mix in cheeses, then basil. Season filling to taste with salt and pepper. Mix in egg. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil. Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes, and serve. 

butternut squash soup (liquid gold).

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Butternut Squash Soup from Melanie:

Butternut squash (1-2 lbs)
1 green tart Granny Smith apple
1 medium onion, chopped
3 T raw rice
1 tsp sugar
pinch of curry
4 cups chicken broth
1/4 cup cream
Milk to stretch
6 oz jalepeno cheese, grated
salt to taste

Peel and cube squash and apple. Place in saucepan with the onion, rice, sugar, curry powder and chicken stock. Simmer 30-40 minutes until soft. Puree in blender. Return to pan. Just before serving, heat and add cream, milk and cheese. Stir until cheese has melted and season with salt. Freezes well.

Great with French bread or any bread.

*This is a double recipe, but that's what I always make so I have left overs.

chicken enchilada pasta.

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 Chicken Enchilada Pasta from Melanie:

2-3 chicken breast cooked and shredded or shredded rotisserie chicken
2 T olive oil
2 cloves garlic, minced
1 medium onion, diced
1 red pepper, diced
1 (4 oz) can diced green chiles
1/2 tsp salt
2 tsp chili powder (it was a little too spicy so I would probably do 1 tsp next time)
1 tsp cumin
2 (10 oz) can green enchilada sauce
2 cups shredded monterey jack cheese
1 cup sour cream

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes. Add cooked chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 8-10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in sour cream, but whatever you do, DO NOT bring to a boil. Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through. Drain pasta and return to pot. pour sauce over pasta and mix well.

Serve and garnish with:
Avocado
Tomato
Green Onion
Cheese
Sour Cream

houstons spring vegetable and goat cheese dip.

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Houston's Spring Vegetable and Goat Cheese Dip from Melanie:

1 cup 3/4 inch pieces asparagus

2 T unsalted butter

1 cup chopped leeks (white and pale-green parts only)

2 T all-purpose flour

1 1/4 cups whole milk

1 cup grated mild white cheddar

Kosher salt and freshly ground black pepper

1 14 ounce can chopped artichoke hearts in water, drained

1/4 cup fresh (or frozen, thawed) peas

2 T chopped fresh chives

2 T chopped fresh mint

2 T chopped fresh flat-leaf parsley

1/2 tsp finely grated lemon zest

4 ounces crumbled fresh goat cheese, divided

Preheat oven to 450 F. Cook asparagus in a large pot of boiling water until crisp-tender, about 2 minutes. Drain; let cool.

Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, unit soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 oz. crumbled fresh goat cheese.

Transfer mixture to a 4-5 cup baking dish; arrange asparagus tips on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.

cindy's spinach salad.

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Cindy's Spinach Salad from Melanie:

Dressing:

1 1/2 T poppy seeds

3/4 cup sugar

3/4 T dry mustard

1 1/2 - 2 purple onions/sliced in thin rounds

3/4 cup white vinegar

1 1/2 cup canola oil

1 1/2 T salt

Salad:

1 head lettuce

2 bunches spinach

3/4 lb grated Swiss cheese

1 c. drained cottage cheese

3/4 lb mushroom sliced

1 1/2 lbs crumbled bacon

1 can drained mandarin oranges

This makes a lot!

santa fe chocolate chip cookies.

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Santa Fe Chocolate Chip Cookies from Melanie:

3/4 cup unsalted butter, room temperature, 1 1/2 sticks
3/4 cup dark brown sugar, firmly packed
2/3 cup powdered sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups flour
1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups milk chocolate or semisweet chocolate chips
1 cup chopped pecans
1/2 cup toasted pine nuts

Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Sift flour, baking soda, cinnamon and salt in another bowl. Slowly add flour mixture to butter mixture and beat until blended. Stir in chocolate chips, pecans and pine nuts.

Put 2 sheets plastic wrap on work surface.  Spoon half of dough into a 12 inch strip  down center or each plastic sheet. Form each dough strip into a 12 inch log. Wrap the plastic and refrigerate 1 hour. Dough can be prepared up to 3 days ahead and kept refrigerated.

 Preheat oven to 325. Using a sharp knife, cut chilled cookie dough into 1/4 inch slices. Place dough on large baking sheets. Bake until cookies are light golden brown, about 14 minutes. Remove cookies from baking sheets. Transfer to wire racks to cool completely. Store in airtight container. Makes 3 1/2 dozen cookies.

source: stop and smell the rosemary