Friday, September 4, 2015

Nutella Brownie Bites


Let us have a quick discussion on Nutella...

It is the best thing on Earth, right? I mean, not exaggerating, every single person loves Nutella, don't they? I can't imagine a world where someone is offered a spoonful of Nutella and declines...


Well, here I have the most perfect Nutella dessert that is as easy as it is delicious. These Nutella Brownie Bites are bursting with that amazing chocolate hazelnut flavor in a chewy bite-sized brownie. The hardest part of this recipe is not eating all the Nutella from the jar before you bake up your brownie bites.


Added bonus: all you need are 5 ingredients, a mixing bowl, a mini muffin tin and a strong wooden spoon. Anyone can make this dessert, trust me!

I love baking with Nutella! If you follow me on Instagram you probably saw that I made a huge batch of Nutella donuts. I have never gotten so many 'likes' on one photo...so hopefully in the next few weeks, I can have the recipe up for you!


In the meantime, I think you will love the simplicity and sweet deliciousness of these brownie bites! They are an update to one of the first recipes I ever shared on my blog! I hope you still love them as much as you did three years ago :-)


Here's what you need for Nutella Brownie Bites* (Print Recipe!)

1 cup Nutella
2 eggs
1 teaspoon vanilla extract
10 tablespoons all purpose flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
dash of salt
powdered sugar for garnish

Here's what you do

Preheat oven to 350 degrees. Lightly grease a mini muffin tin.

In a large mixing bowl, mix together the Nutella, eggs and vanilla until smooth. Using a sifter, slowly add the flour, baking powder, cocoa and salt. Fold the dry ingredients into the wet until just combined.

Using a small ice cream scoop, fill the muffin cups about 3/4 of the way full. Bake for 10 minutes or until just set - a toothpick inserted into the middle of a muffin should come out clean with a few moist crumbs. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Dust with powdered sugar. Enjoy within 3 days (though I doubt they will last that long). Store in an airtight container on the counter.



*Gas Stove Girl original recipe
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Tuesday, August 25, 2015

Chicken Rollatini with Asparagus and Mozzarella


I know what you're having for dinner tonight! I do! I do!


It's THIS.


This crispy, gooey, tasty, Chicken Rollatini with Asparagus and Mozzarella is the next best thing on your summer eating menu. It takes just a little bit of effort but the rewards are certainly worth it.


Here's the kicker with this chicken--I strongly recommend finding thin sliced chicken breasts in your grocery store. Then, using a meat tenderizer and channeling your inner frustrations, pound out the chicken even thinner between two pieces of plastic wrap. I use this method for my regular chicken cutlet recipe as well!


Super thin chicken breasts are the perfect vehicle for tasty summer asparagus and smooth, velvety fresh mozzarella. To take everything to the next level, a dip in an egg wash and a coating of whole wheat breadcrumbs. Yes, it's worth it - you're worth it!

So what is there to say about this dish? Really, it made us speechless, because we couldn't stop eating! Whole wheat breadcrumbs and low fat mozzarella cheese means you certainly can (and should!) have a second roll without feeling bad about it. A light arugula salad was made to live alongside these rollatinis, but mashed potatoes, brown rice, or a bit of pasta would also make great partners for this dish.


Let's roll!!

Wednesday, August 5, 2015

Roasted Asian Eggplant, Fennel and Garlic Pasta



Pasta makes me happy, happy, BUT THIS PASTA? Well, it's a game changer.


A few times every summer, I've tried to make a habit of going to the Farmer's Market and finding a vegetable or two that I've never cooked with before. A lot of stands will have signs next to most of their produce describing the flavor and some ideas on how to cook it; if not, I strongly recommend you talk to the folks working the stand--they are the most knowledgeable after all!


Last week, I came away from the market with some classics--big giant zucchini, green and golden, as well as blackberries and local onions--as well as some newer veggies. I decided to try these adorable Asian eggplants as well as a fennel bulb! 


I have never much enjoyed traditional eggplant, both in taste and texture, but I liked the IDEA of eggplant. When I saw that Asian eggplants have a softer skin and are milder in flavor compared to regular eggplants, I felt confident that this is what would change my mind on eggplant (when combined with buttery noodles, creamy roasted garlic, and parmesan cheese of course).


As for fennel, I just never really gave it a chance. I don't really love a strong licorice flavor, so I was judging a book by it's cover and simply assuming I wouldn't like fennel. How wrong I was! Golden brown roasted fennel has a wonderful depth of flavor and is sweet and savory--the perfect compliment to this pasta dish.


This is an easy and delicious dinner that is perfect to whip up on a busy work night or to impress guests on the weekend. Roasted garlic and plenty of butter bring everything together. This pasta is filling yet light thanks to lemon juice and plenty of fresh parsley. I'm sure you're going to love it!


Saturday, July 18, 2015

Caprese Egg White Scramble


We're in the thick of it: summertime!

I love summer, you have to love summer if you want to be a human. When summer rolls around I become obsessed with all things summer produce--cherries, for one. Tomatoes, for another. And with tomatoes comes my unstoppable summer obsession: CAPRESE SALAD.


If you follow me on instagram, you'll see that I recently started having caprese salad for dinner. I went to the store, uninspired to cook anything in sweltering heat, and came away with a big vine-ripened tomato and a fresh mozzarella ball (OK FINE I GOT TWO) along with a big bundle of fresh basil. A french baguette for the side made perfect sense.


Cut to a few days later and I still had quite a bit of fresh mozzarella begging to be used. That's when I came up with this delightful Caprese Egg White Scramble. A perfectly light but fulfilling breakfast that is satisfying and bursting with fresh summer flavor.


I started with a couple of cherry tomatoes (which I grew - ON MY PORCH! That's right. My very own tomato plant is proving quite lucrative). The tomatoes are sauteed in olive oil with fresh garlic, salt and pepper. Egg whites join the party as the tomatoes begin to burst. Fresh mozzarella, cut into small cubes, becomes melted and stringy throughout the scramble. Italian seasoning and red pepper flakes give our taste buds a kick. Fresh basil and a few drops of balsamic reduction, because what is a caprese salad with basil and balsamic?


Enjoy this scramble with a slice of whole wheat toast on a slow Saturday morning. I'd eat it for lunch or dinner, too - it's THAT good!

Caprese, previously: Caprese Pasta Salad

Wednesday, July 8, 2015

Pork Tenderloin with Fire Roasted Red Pepper Sauce


Given the choice, in my next life, I would be a hammerhead shark. First of all, how AWESOME would I look? I'd have impeccable eye sight, and I'd be quite nimble. Fresh seafood for dinner every day doesn't sound like a bad deal. People would admire me as much as they feared me. Mhmm. The dream.


While these are all reasonable thoughts to have during Shark Week, one thing that would NOT rock about being a hammerhead shark would be lack of THIS delicious meal in my life. In my belly, all day.


Pork Tenderloin with Fire Roasted Red Pepper Sauce is a simple dinner that is dressed to impress. This sauce -- oh baby! -- it is smokey and slightly sweet, the perfect compliment to a perfectly roasted pork tenderloin, golden brown on the outside and juicy on the inside.

I love pork as an interesting alternative to chicken. You can get a lot of pork for not a lot of bucks, which is a huge plus! With a pork tenderloin, my favorite preparation goes something like this: season with salt, pepper, paprika and onion powder --> sear on all sides in a screamin' hot cast iron skillet --> roast in the oven until the inside temperature reaches 160 degrees.


Of course, I will never make a pork tenderloin again without this rich, delicious red pepper sauce. I poured it over my entire plate, self control is not an option here. I can't think of too many things I WOULDN'T slather in it! And isn't the color just gorgeous? I'm craving a big bite of this dinner just thinking about; time to put pork tenderloin and  roasted red pepper sauce on your dinner menu this week!


Monday, July 6, 2015

My life lately, as told by food

Hey, hi, howdy! Everyone have a good Fourth of July?! I'm still digesting. I should probably be doing some kind of detox or juice cleanse after eating all the burgers/sausages/cookies and drinking all the beers/wines/gin+tonics.

I have recipes that I want to share with you! Really yummy, tasty recipes. There are pictures on my camera and recipes in my brain but it feels like there is no time to bring it all together. It's no excuse! I know that! 

In the meantime I thought I would do a round-up of what my life looks like, in food. It's my way of showing you that yes, I still LOVE food and yes, it is still a big part of my life. So here it is! Everything I've been eating + growing + cooking! With a few cat and dog pictures for good measure :-)

WHAT I'VE MADE


I whipped up this roasted pork tenderloin with a fire-roasted tomato sauce and it. is. everything. This is absolutely a blog-able recipe and I hope to get it up by the end of the week!


These amazingly patriotic cookies are homemade lofthouse-style cookies with a light and fluffy homemade buttercream frosting. I used Wilton brand food coloring spray and red sand sprinkles to give these cookies a fun face-lift! They were the perfect dessert for those 4th of July cookouts.


These pretty cherry tomatoes came right from my front porch! I bought a single potted plant on a whim at Home Depot a few weeks ago and thought for sure it wouldn't live long enough for me to eat a single one. Boy was I wrong! Cherry tomatoes everywhere!!

WHAT I'VE EATEN


Wedding cake samples!! I, of course, chose the maximum number of samples possible. My favorites were vanilla cake with chocolate pudding and chocolate cake with cherry filling. My mom said I was boring for liking those best, but there is a reason those are classics!


Committee Boston is a new restaurant located in Boston's Seaport that features Mediterranean small plates and fabulous craft cocktails (notice the candied bacon garnish--my mouth is watering just thinking about it). I could not stop eating the dishes here! Everything was incredibly flavorful, fresh, and unique. I strongly recommend the zucchini crisps and the lamb pita pizza. The restaurant itself is spacious with a big bar and just-opened outdoor seating. I couldn't recommend it enough! 


Right near our apartment in Roslindale Village is a great local eatery called Birch Street Bistro. I had the grilled salmon with crispy shrimp. This shrimp was ADDICTING, I could have eaten a whole pound of that alone! Under the salmon was an equally addicting coconut cilantro sauce, which I could have eaten by the spoonful. Another gem in the greater Boston area that I would strongly recommend!

PET PICS FOR GOOD MEASURE


Star was EXHAUSTED after all the Fourth of July excitement! She passed out as soon as we got in the car! Luckily, she didn't react strongly to the noise of the fireworks and was able to stay outside with us while we watched them.


Dot continues to rule as the king of the castle. Here he is giving me his best "Judging You" face. He's the most photogenic creature on the planet (a totally 100% unbiased opinion)!

What are you eating or cooking that has you excited?! Leave a comment below!

Friday, June 19, 2015

Raspberry Gin Fizz


Let's call up our closest friends, fire up the grill and drink this fruity, summer cocktail.

This Raspberry Gin Fizz is bubbly and a bit sweet, and every bit boozy. This is the perfect house cocktail for any and every summer celebration. Put this cocktail in your biggest carafe or pitcher and get the party started!


I always recommend enlisting your most trustworthy feline to watch over the beverage...


It starts with every fruit you can think of. A combination of sliced oranges, grapefruit. lemons and limes along with raspberries and pineapple chunks are soaked in a pint of gin lemon juice and a bit of water then chilled for a few hours--fruit infused booze is great booze after all!


For that great fizz, just before serving, pour in club soda and a whole bottle of champagne. Don't forget the sweet and wonderful Chambord for the perfect hint of sweetness. Pour into glass filled with a bunch of ice. Put on your sunglasses, sit back. relax and enjoy the summertime! {Drink Responsibly!}