Delish Dessert Bars

I was watching my homegirl Giada the other day and I was not the least bit surprised when she made something that looked so delightful it made my buds' heart flutter (as well as my own). She made dessert bars using store bought sugar cookie dough--right there you can tell it's super easy, but of course she spiced them up a little bit with some decadent twists. Giada topped the sugar cookie sheet with orange marmalade, hazelnuts, and melted semisweet chocolate. My spin on it, although I would never pass up anything Giada made by any means, would be a little bit different. Only because I find the combination of strawberries and chocolate more seductively delicious. To find her recipe, go to foodnetwork.com and search for Giada's Orange and Nut Squares. And if you're interested in my rendition, here you go... But I offer 100% thanks to Giada for providing me with the foundation for this recipe and allowing me to get creative!

Strawberry ChocoNut Squares:

1 package store bought sugar cookie dough

1 cup strawberry jam

1.5 cups toasted and chopped almonds

1 cup chopped milk chocolate 

Preheat the oven to 350 degrees F. Spread the dough out on a (about 9" by 12") cookie sheet to 1/4-inch thickness using your fingertips. Bake for 25 minutes and allow to cool somewhat. Spread the jam over the cookie--the residual heat from the oven will thin out the jam making it easier to spread. Sprinkle with the nuts. In a double boiler or in the microwave in 20 second increments (stirring in between), melt the chocolate. With a spoon, drizzle the melted chocolate over the cookie. Allow the cookie to cool. Cut into bars and EAT!

With regards to chocolate, you can use whatever chocolate or choco-combination you want. For instance, I like milk choco, or half milk/half semisweet choco if I'm in the mood for a middle ground of sweetness. You can also melt white chocolate and milk/semisweet/dark/etc. separately and drizzle them both over the cookie for a really pretty presentation. Whatever your chocolate desire may be--get creative!

Word the the Wise: Get creative with the jam/jelly too! Apricot, peach, raspberry--the choices are endless.

Moral of the Story? Is there anything sexier than chocolate, strawberries, AND store bought cookie dough!?! I think NOT. This recipe oozes decadence, seduction, and shortcuts!

*Photo is of Giada's recipe, found at foodnetwork.com

HEY FOOD NETWORK!

This blog entry is being written with my fingers crossed.  Which, I may add, makes it pretty tough to type.  Anywho, I'm feeling lucky--like miraculously someone that has the ability to single-handedly determine my future (and make my dreams come true... no big deal) may look at my blog some time soon. So if you are he/she/my-genie-GOD-princess (no pressure)--friggin' remember me. Trust me. I promise you won't regret it. 

P.S. My birthday is May 18th--you are more than welcome to make my day with a job offer...

Moral of the Story? In the corniest words possible (and a lovely singing voice): "TAKE A CHANGE ON MEEEE"

Moral of the Story x2 (I never do this): HIRE ME!

Sensational Steak

Whenever I hit up a fancy shmancy steakhouse, I always give the blue cheese crusted option a quadruple-take. A few years back, when my buds had the maturity equivalent to Billy Madison, I would have gagged at the sight of blue cheese.  But what have I been tellin' you all this time??These buds have flourished! They're big kids now! Nowadays I LOVE blue cheese. More importantly however, I love the combination of tangy blue cheese and juicy steak. The good thing is that if you are just warming up to the pungent flavor of blue cheese, you can adjust accordingly. If you like it in small doses, start slow. Once you develop an affinity for it (which you WILL cause it's DELICIOUS) you can pile on as much cheesy crust as you want. And honestly, the next time you make a steak there is no reason you shouldn't put this fancy spin on it.  All it takes is some cheese and bread crumbs. That's it! Give this bad boy a shot and you'll never hit up an expensive, shmancy steakhouse again. 

Blue Cheese Crusted Filet:

Filet mignon steaks (however many you are making--and it can be a different cut of meat if you prefer)

Blue cheese (or gorgonzola or roquefort (which are more tame)-- 1 to 2 tablespoons per steak depending on how cheesy you like it!)

Seasoned bread crumbs (equal ratio of cheese:crumbs per steak)

Salt and pep

Olive oil

Preheat oven to 400 degrees. Combine the cheese and breadcrumbs in a bowl. Season the steaks on both sides with salt and pepper. Cook in pan over medium-high heat for approximately 2 minutes per side. Transfer steaks to a baking sheet and top with blue cheese mixture. Lightly drizzle the crust with olive oil. Finish cooking the steaks in the oven for approximately 4-7 minutes (4 minutes for medium-rare, 5-6 for medium, 7-8 for well done). In case you were wondering, I like medium-rare--JUICY JUICY JUICY! If you like a really crisp crust you can stick it under the broiler for a minute in place of a minute in the oven. 

Can you believe that's friggin' all it takes? This blue cheese crusted steak takes your average steak night to a whole new level--a level worthy of a pat on the back from your buds. Show them some love... Make this steak!

Moral of the Story? It doesn't take a fancy restaurant to eat such shmancy steaks; just some cheese and bread crumbs are all it takes! I rhyme.

Five-Ingredient Risotto

This is going to be short and savory. I just want to get this recipe out there. It's easy, healthy, and delicious. Wait 'til you hear this...

Garden Broccoli Risotto:

1 yellow onion, finely chopped

1 clove garlic, whole but cracked

1.5 cups arborio rice

3 cups chicken broth, give or take

2 cups (1 package) V8 garden broccoli soup

drizzle of olive oil

salt and pep

In a large pan cook the onion and garlic in the olive oil over medium-heat until onions are softened, about 7 minutes. While this is going on, heat the chicken stock in a different pot. Add the rice to the onion mixture and mix well.  This toasts the rice and takes about 5 minutes. Remove the garlic clove. Add the heated chicken broth to the rice mixture one ladle at a time, adding another when it is almost absorbed. Do this until all of the broth is absorbed into the rice stirring rather frequently. In the pot that the broth was in, add the broccoli soup to heat through. One ladle at a time, add the soup to the rice. This should make great risotto, but if you need a little more liquid just add more broth or soup accordingly. 

Once it is all absorbed it will be rich and creamy without actually being either! The soup contains full servings of vegetables and the only source of fat is the olive oil. This risotto is delicious, so simple to make, and good for you!

Word to the Wise: You can add any veggies you want, too. For instance, I added roasted asparagus spears.

Moral of the Story?  This risotto is a must try... Get to it and just do it!