Vanilla Coconut Rice Pudding

Original Recipe from: http://fattaincassa.blogspot.mx/2014/03/vanilla-coconut-rice-pudding.html

Ingredients:

• 2 cups of whole or 2% milk
• 1 vanilla bean, insides scraped out
• 1 1/2 cups of coconut milk
• pinch of salt
• 1 1/2 cups of cold cooked rice
• 1/3 cup of sugar

Directions:

Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes.  If you have some coconut flakes, I would highly suggest you garnish with them.  Allow to cool and serve.

Coconut milk like this: http://www.amazon.com/gp/product/B001HTJ2BQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001HTJ2BQ&linkCode=as2&tag=flsctv-20

RED LOBSTER CHEDDAR BAY BISCUITS

Original Recipe from: http://damndelicious.net/2014/02/03/red-lobster-cheddar-bay-biscuits/

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper, optional
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese
FOR THE TOPPING
• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon garlic powder

INSTRUCTIONS

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
• In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
• Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
• For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
• Serve immediately.

NOTES

Adapted from The Slow Roasted Italian

Marshmallow Creme Fudge

1 jar marshmallow cream (5-10 ounces)

1 1/2 cups of sugar

2/3 cup evaporated milk

1/4 cup butter

1-12oz ounce package (2cups) Nestle Semi-sweet Real Chocolate morsels

1/2 cup chopped nuts

1 measuring teaspoon vanilla extract

 

In medium saucepan, combine marshmallow cream,sugar,evaporated milk, butter and salt: bring to full    

boil,stirring constantly over moderate heat. Boil 5 minutes,stirring constantly over moderate heat. Remove from heat. Add nestle Semi-Sweet Real chocolate Morsels: stir until morsels melt and mixture is smooth. Stir in nuts and vanilla extract. Pour into foil -lined 8 inch square pan. Chill in refrigerator until firm. (about 2 hours)  Makes 2 1/4 pounds of candy.

From: Janet at MOMS Group (Smithcjanet@aol.com)

Hot Mama Notes:  I used milk chocolate chips, but in hindsite maybe I should have used semisweet.  The fudge is really sweet.  But then again, most fudge is!  I will put it to the husband test!!  :)  Also, no salt was listed, so I used ~1/3 to 1/2 teaspoon.  The evaporated milk came in a 5 oz can, so that is what I used.

I also heated it just beyond 5 minutes based on the Marshmallow Creme tub recipe that said to heat it 4 minutes or until 234F on the Candy Thermometer.  See Fantasy Fudge recipe below.

Red Lentil Soup

Original Recipe at: http://allrecipes.com/Recipe/Lentil-Soup-with-Lemon/Detail.aspx?event8=1&prop24=SR_Thumb&e11=red%20lentils&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon chili powder, or to taste
• 
  

• 1 (32 ounce) carton chicken broth
• 1 cup red lentils
• 1 large carrot, diced
• 
  
• 2 tablespoons lemon juice, or to taste
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons extra-virgin olive oil for drizzling
• 1 pinch chili powder

Directions:

1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
2. Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
3. Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
4. Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

Hot Mama Notes: This soup is very tasty!  I made the following changes to it.  I didn't have any tomato paste, so I used a 15 oz can of diced tomatoes instead.  I know, not really a similar substitution given the volume!  To compensate, I used 1.5 cups of lentils to suck up all the extra fluid.  This worked really well.  Plus, I used two 14.5 oz cans of chicken broth instead of a 32 oz box, so some of the extra liquid went there, too.  :)  I never did add the lemon juice or cilantro at the end, even though I had both items.  I did not put anything in the blender since I am lazy.  I don't mind a chunkier soup.  This soup is very good.  I will definitely make it again!!! :)  Easy and tasty and healthy, you just can't beat that!! :)

Hot Mama Grade: A

Butter Chicken (Chicken Tikka Masala)

Originally from: http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysChickenTikkaMasala.html

Ingredients:

• 2 lbs. bone-in, skin-on chicken breasts
  

Sauce:

• 1 TB. ghee (clarified butter)
• 1 medium onion, finely chopped
• 1/2 tsp. grated fresh ginger or 1/4 tsp. POWDERED GINGER
• 1 clove garlic, minced (1/4 tsp. PENZEYS MINCED GARLIC)
• 2-3 TB. green chilies, finely chopped (roughly 2 jalapeños)
• 3/4 Cup tomato puree
• 2 tsp. SWEET CURRY POWDER
• 2 tsp. GARAM MASALA 
• 1 tsp. GROUND CUMIN
• 1/2 tsp. REGULAR CHILI POWDER
• 4 oz. unsalted butter (1 stick)
• 6 oz. plain yogurt
• 2 TB. fresh cilantro (optional)
  

Vegetarian version:

• 4 medium potatoes, cooked and cubed
• 1 1/2-2 Cups cooked chickpeas

Directions:

Preheat oven to 350°. Wash the chicken and pat dry. Place on a baking sheet and bake at 350° for 1 hour. 

While the chicken is baking, prepare the sauce. Melt the ghee in a large, non-stick pan over medium-high heat. Add the onion and cook until golden brown. Add the ginger, garlic (if using fresh) and green chilies. Cook for 1 minute before adding the tomato puree. Add the CURRY POWDER, GARAM MASALA, CUMIN, CHILI POWDER and POWDERED GINGER and PENZEYS MINCED GARLIC and cook for 2-3 minutes. Reduce the heat to low, add the butter and cook, stirring constantly, until the butter is melted. Remove from the heat and add the yogurt; mix well. Cover and set aside. 

Remove the chicken from the oven and let cool slightly. Remove the meat from the bones and place in a baking dish. Add the sauce and mix. Cover and bake at 350° for 15 minutes. Remove the lid and bake an additional 5-10 minutes. Sprinkle with fresh cilantro before serving, if desired. 

Vegetarian version: Peel, cube and boil the potatoes. Drain well before adding to the sauce. Add the chickpeas and mix well. Sprinkle with fresh cilantro before serving if desired. 

Prep. time: 20 minutes
Cooking time: 1 hour for chicken plus 20 minutes baking/sauce making time
Serves: 6

Hot Mama Notes: I used 1 lb of boneless skinless chicken breasts and baked them as directed.  I put salt and pepper on them before baking.  I didn't want to deal with making ghee, so I just used regular old butter in place of it, and everything turned out fine!  I wanted chick pea in addition to the chicken, so I added them to everyone's dish afterwards except my husband's.  I rinsed and drained a can of chick peas.   It's a very rich and tasty dish.  Everyone liked it (both hubby *and* the kids - it's amazing!), and I will be making it again in the future. :)

Grade: A-

I would also like to try this version from Penzey's:

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysChickenTikka.html

Ingredients:

• 2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
• 1 TB. plain yogurt
• 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
• 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
• 1 TB. GARAM MASALA or SWEET CURRY POWDER
• 1 TB. TANDOORI SEASONING
• 11/2 tsp. GROUND CUMIN
• 2 TB. lemon juice (juice of 1/2 lemon)
• 1 TB. vegetable oil
• 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
• 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 4 TB. cream (half & half or whole milk work too)
• 1/4 Cup water
• 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
• 2 TB. butter
• 1/4-1/2 tsp. salt (to taste)

Directions:

In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight. Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice. Prep. time: 15 minutes plus marinating time Cooking time: 15 minutes Serves: 2-4

Nutella Chocolate Chip Cookies

Originally from: http://www.averiecooks.com/2014/05/soft-and-chewy-nutella-white-chocolate-chip-cookies.html

INGREDIENTS:

1/2 cup unsalted butter, softened (1 stick)
heaping 1/3 cup Nutella (stir well before adding)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup white chocolate chips
1 cup semi-sweet chocolate chips 

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Hot Mama Notes: Instead of 1c white chocolate chips and 1c semisweet chocolate chips, I split the 2c of chocolate chips roughly equally between milk chocolate chips, semisweet chocolate chips, and peanut butter chocolate  chips.  These cookies are VERY rich.  Good, but rich.  I am a dessert monster, and I found that one cookie (or even half a cookie!) was enough.  Which is good, I guess, since out of this batch, I made about 1.5 dozen cookies.  The cookies are very soft, too, which I liked.  However, next time, I think I would use only 1c total of chocolate chips instead of 2c total.  I didn't have white chocolate chips on hand (since I don't much care for them), and that is why I substituted in the peanut butter chips.  I am sure it is a different taste and experience from using white chocolate, but the cookies did turn out good.  I am glad I followed the directions for refrigerating the dough.  I did the minimum time of 2 hours.  I also made sure to let the cookies sit on the cookie sheet for a few minutes before removing them.  Otherwise, the cookies tend to fall apart when you move them.

Hot Mama Grade: A-

Pear & Pineapple Green Smoothie

Ingredients:

1 c   Fresh, cubed Pineapple
1      Medium Bartlett Pear, quartered and cored
1 c   Spinach
1 c   Kale
1      Small ripe banana
1/2c Orange or apple juice
1 c   Ice cubes

Blend together and enjoy!

Hot Mama Notes: I used orange juice.  I detest bananas in smoothies, so I added 1/2 c of honeydew instead.  Still, my kids were not impressed with this smoothie.  I think it's because we don't like kale no matter what we do with it.  :(  It was not too sweet, but it just wasn't especially good.  We probably won't make it again.

Hot Mama Grade: B