Author Archives: Janis Chanin

Football Brownies

23 Thursday Jan 2014

Posted by in Chocolate, Dessert, Holiday, Quick and Easy

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Football Brownies

In spirit of the upcoming Superbowl, I’ve decided to share with you my football brownies!  These are incredibly easy to make. Get yourself a box of brownie mix and have fun!

Football Brownies
Yield: about 8 brownies (depending on the size of your cookie cutter)
Time:  40 minutes total

1 box of brownie mix (I like to use the Chewy Fudge by Duncan Hines)
canola oil (around ¾ cup, follow instructions on box)
water (around ¼ cup, follow instructions on box)
eggs (probably two, follow instructions on box)
¼ to ½ cup white chocolate chips
football-shaped cookie cutter

1.  Following the instructions and ingredient amounts on the box, combine the brownie mix, canola oil, water, and eggs.  Bake according to the instructions listed on the box.

2.  Allow the brownies to cool fully, then stamp out using a football-shaped cookie cutter.  (The one I used was about 4½ inches long and 3 inches wide.)

3.  Melt the white chocolate and mix until smooth.  Transfer the melted chocolate to a small zip-top bag.  Snip off the teeniest tiniest corner of the bag with scissors.  (Start with a reeeeeeally small cut…smaller than you think is right.  You can always cut more off if needed.)  Squeeze out white chocolate into the shape of football laces on each brownie.  Allow the chocolate to harden before stacking or covering the brownies.

4.  Serve as an easy, adorable, festive dessert for game day!

(PS…feel free to use any leftover melted chocolate to write out “NFL”, “football”, “Superbowl”, the names of the teams playing or your favorite players,…)

Football Brownies

 

 

 

 

 

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Roasted Cauliflower

15 Wednesday Jan 2014

Posted by in Healthy, Quick and Easy, Side Dishes, Vegan, Vegetarian

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Roasted Cauliflower

Not only does this make a quick and easy side, it’s also super healthy and delicious.  Truly delicious…it will convert even the most adamant cauliflower hater!  I often make it to accompany fish such as tilapia, haddock, or mahi mahi.

Roasted Cauliflower
Yield:  2-4 side-dish servings
Time:  35 minutes total

One head cauliflower
2 tbsp. extra virgin olive oil (EVOO)
½ to 1 tsp coarse sea salt
¾ tsp crushed thyme

1.  Grease a large baking sheet and preheat your oven to 400°F.

2.  Cut the cauliflower into quarters.  Slice into ¼-inch sections.  Lay the pieces in a single layer on the baking sheet.

Roasted CauliflowerRoasted Cauliflower

3.  Drizzle with EVOO and sprinkle with sea salt and thyme.

4.  Cook at 400°F for 20-25 minutes, until the edges begin to get golden brown.  I usually broil mine for about three minutes at the end because I like some pieces really brown and a little crispy.  It really brings that roast-y flavor out!

Roasted Cauliflower

 

 

 

 

 

 

 

 

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Butterscotch Brownies

05 Sunday Jan 2014

Posted by in Dessert

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Butterscotch Brownies

My husband is such a sucker for butterscotch, and this recipe is definitely one of his favorites!  I hope you enjoy it as much as he does!

Butterscotch Brownies
Yield:  24 brownies
Time:  20 minutes active;  1 hour 5 minutes total

2 cups flour
2 tsp. baking powder
1½ tsp. salt
12 oz. butterscotch chips
½ cup butter
1 cup brown sugar
4 eggs
1 tsp. vanilla extract

1.  In a mixing bowl, combine the flour, baking powder, and salt.  Set aside.

2.  In a double boiler or in the microwave, melt together the butterscotch chips and butter.  Stir in the brown sugar and mix until smooth.  Add eggs and vanilla.

3.  Gradually add the flour mixture to the butter mixture, mixing until well blended.

4.  Bake in a greased 9×13-inch pan at 350°F for 30 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.  Cool for at least 15 minutes before cutting into 24 pieces.

Enjoy with a cold glass of milk!

Butterscotch Brownies

 

 

 

 

 

 

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Oven Baked Chicken Parm

27 Friday Dec 2013

Posted by in Dinner, Quick and Easy

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Oven Baked Chicken Parm

This is a lighter version than traditional chicken parm, but still packs 100% of the flavor!  I personally like baking the chicken better than frying it because it cuts out a ton of the fat, and it also leads to fewer dishes to wash!

Oven Baked Chicken Parm
Yield:  4 servings
Time:  25 minutes active;  50 minutes total

4 chicken breasts (fat trimmed off)
4 cups marinara sauce
16 oz mozzarella cheese, shredded
1 cup Italian seasoned breadcrumbs
½ cup grated Parmesan cheese
2 eggs
10 basil leaves

1.  Preheat the oven to 375°F.

2.  Cut each chicken breast in half.  Pound to tenderize and thin out the chicken.

3.  In a shallow bowl, mix together the breadcrumbs and grated Parmesan cheese.

4.  In another shallow bowl, beat together the two eggs.

5.  Dip each piece of chicken in egg, then dredge in breadcrumbs/cheese.  Place in a single layer on a greased baking sheet.

6.  Bake at 375°F for about 15 minutes, or until cooked through.

7.  Spoon marinara sauce over the baked chicken, spreading to evenly coat the chicken.  Top with shredded mozzarella cheese.  Return to the oven and bake for another 8-10 minutes, until cheese is bubbly.  Garnish with basil prior to serving.

Oven Baked Chicken ParmOven Baked Chicken Parm

Oven Baked Chicken Parm

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Holiday Fudge

24 Tuesday Dec 2013

Posted by in Chocolate, Dessert, Quick and Easy

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Holiday FudgeMerry Christmas Eve!!!

Here’s a fantastic recipe to make as gifts for the holidays!  It’s great for coworkers, your kids’ teachers or daycare workers, hair stylists, or anybody else you want to give a holiday gift to without breaking the bank.  Each Christmas season I usually make one batch of this with dark chocolate chips, and another batch with white chocolate chips.  This makes plenty of fudge for me to give an assortment of white and dark chocolate fudge to various important people in my life!

Holiday Fudge
Yield:  about 100 pieces of fudge (each piece being 1×1-inch square)
Time:  25 minutes active plus 2 hours chilling

4 tbsp. butter
4 cups marshmallows
1 cup heavy cream
2 cups sugar
1/8 tsp. salt
3 cups chocolate chips (dark, milk, or white chocolate)
decorative sprinkles
parchment paper
cooking spray

1.  Prepare a 9×13-inch pan by lining with parchment paper.  Lightly grease the top of the paper with cooking spray.

2.  Place butter in a medium saucepan.  Melt over medium heat.  Stir in cream, sugar, salt, and marshmallows.  Melt together over medium heat for about 5-8 minutes, mixing frequently.

Fudge

3.  Remove from heat.  Stir in chocolate chips.  Mix until smooth.

4.  Pour into prepared pan.  Top with decorative sprinkles.  Refrigerate until firm (2 hours to overnight).  Cut into squares, roughly 1-inch by 1-inch.

NOTE:  I have tried cutting the heavy cream out of this recipe by substituting it with various different ingredients, including fat-free half and half.  Sadly, without the heavy cream, the fudge simply won’t set.  It stays really soft and melty and will not hold its shape.  This is one of those recipes where you just need to use the heavy cream.

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