New Website :)

www.adamandmonika.com

I am still working on moving all the old recipes to the new site, but I've added a few new one that you might like. Let me know if you like or do not like the new format.

Thanks!
Monika

Happy December!

As an early Christmas present to myself, I've purchased a MacBook. Now, I know you are wondering how this has anything to do with food, but I assure you that you will benefit from it. Be prepared for some major website changes to Sushi & Chocolate!

Bakery Style Chocolate Chip Cookies

I found this recipe on allrecipes.com and this was the description:

"These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!"

How could I not make these cookies? They turned out absolutely wonderful with the perfect consistency - crispy on the edges and chewy in the middle. (On a side note: I love that you don't have to soften butter with these so when you need cookies in a flash these are perfect and will wow your guest because they are so gigantic!)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees. Grease cookie sheets or line with silpat pan. Mix together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Coronation Chicken

We love Indian food and this is a great 'at home' version for those nights when you are craving curry. Okay, I know Adam is the only one in the world who craves curry, but this is a good dish nonetheless.

2 tbls extra virgin olive oil
1 onion, finely chopped
1 tbls curry powder
1/2 cup chicken broth
1 tbls tomato paste
juice of 1/2 lemon
2 tbls mango chutney
1 1/2 cups mayo
3 tbls cream
1/4 cup green onions, chopped

Heat the oil in a saucepan, add the chopped onion, cover and fry gently for 5 minutes until the onion is soft. Stir in the curry powder and cook for a further 2 minutes. Stir in the broth, tomatoe, lemon, and chutney. Stir until boiling, and then cook for 5 minutes until the mixture reduces and thickens. Allow to cool and stir in mayo and cream.

Add chicken and stir to coat. Serve on a large platter with basmati rice, garnish with green onions. A side of Naan would be nice too.

Key Lime Cheesecake

Thanksgiving meal is sometimes a challenge. That's why I like to use the beginning of November to start experimenting with new recipes. I've never made a cheesecake so this was somewhat of a challenge to me. (I never knew how much equipment it takes to make a cheesecake!)

I found this recipe in last month's Bon Appetite and am pleased I saved it in my cooking file. The tartness of the key lime pudding is a great pairing for the creamy and sweet insides of the cheesecake.

Lime custard:
6 large egg yolks
3/4 cup sugar
6 tablespoons Key lime juice

Crust
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted

Filling
2 (8-ounce) packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
2 large eggs
3 tablespoons fresh Key lime juice
1 16-ounce container sour cream

For lime custard:
Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

For crust:
Preheat oven to 350 degrees. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

For filling:
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well. Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.

Chicken Salad with Bacon & Blue Cheese

A classic chicken salad recipe with tangy twist. Enjoy this meal with a tall glass of iced cold lemonade.

Combine in a large bowl:

2 cups chopped cooked chicken
2/3 cups chopped celery (if you don't like celery then put in 1 cup grapes halved)
4 oz creamy blue cheese
1/3 cup light mayo
1/3 cup ranch dressing
6 slices bacon cooked and crumbled
salt and pepper to taste

Refridgerate for about 30 minutes. Serve atop ritz crackers or a loaf of crusty French bread. I made this chicken salad with fresh chicken, but you could easily substitute canned chicken or one of those roast whole chickens you can buy at the grocery store.
















Adam's Comments: "I gotta say. Chicken Salad Sandwich - perfect."

BBQ Meatloaf

For those of you who don't know I am an avid runner and this weekend I ran my third half-marathon. One of the great things about running is the weekend before races you are supposed to do nothing but sit around and rest your legs. It's a great excuse to get caught up on TV. And what better show to catch up on then Paula Deen's Home Cooking. If anyone knows how to make homestyle, mouth watering meals it is Paula.

The moment I saw this meatloaf episode I immediately added it to my weekly menu.

One word : YUUUUUUUUUUMMMMM!

(P.S. - For those that care, I had a personal best at this half marathon with a time of 2:13:19. I plan to do my first full marathon in April.)

1 1/2 pounds ground beef
1 cup bread crumbs (I used Italian Style)
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce (I used an Italian one from Heinz)
6 tablespoons vinegar
6 tablespoons brown sugar
4 tablespoons Dijon mustard
4tablespoons Worcestershire sauce

Preheat oven to 350 degrees.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, and the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the vinegar, sugar, mustard, Worcestershire and water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Adam's Comment: "Best Meat Loaf Ever." More moist and more flavorful than any meat loaf I've ever tasted. It's very yummy. The gravy is awesome."

Chunkolatenutterbutter Cookies

This is a treasured recipe of mine that I feel needs to be passed down to my readers before the holiday season is upon us. I can't remember how I came across this recipe, but it is one of the few recipes that's managed to stay in my collection of special occasion cookies because it never disappoints.

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt (or 1 tsp kosher salt, which is what I use)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
2 cups Semi-Sweet Chocolate Morsels
1/2 cup coarsely chopped peanuts

Preheat oven to 375 degrees. Combine flour, baking soda, cinnamon and salt in a small bowl. Beat butter, brown sugar, granulate sugar and peanut butter in large mixer bowl until creamy. (Seriously folks, wait until it is creamy). Beat in egg and vanilla extract. Gradually beat in flour mixture until just combined. Stir in morsels and peanuts.

Drop dough by rounded tablespoons onto ungreased baking sheets. Press dough down slightly to flatten into 2-inch circles. Bake 8 to 10 minutes or until edges are set but centers are still soft.

Cool on baking sheets 4 minutes; remove to wire racks to cool completely.

Makes about 3 dozen cookies.


















Adam's Comments: They are really good. Definitely unique.

Garlic Cheddar Chicken

Garlic. Cheddar. Chicken. How could I not make this recipe? I got this recipe from a wonderful set of girls who love to spend their days swapping recipes. With all the talk, this chicken recipe gave me high expectations for how delish this dish would be. I must admit that it did not disappoint. It's a great recipe to throw together in a flash and I bet everyone in your family will love it.

1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Preheat oven to 350 degrees.

Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.


















Adam's Comments : "It's Yummy. It's cheesetacular."

Pumpkin Pasta with Mushrooms

Do you love pasta but are sick and tired of the same boring sauce? Get ready to throw a curve ball to your tastebuds with this unique dish. As a side dish or a veggie meal, this recipe is perfect for the month of October.

1 tablespoon extra-virgin olive oil
1 tablespoon butter
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 teaspoon dried sage (you can use fresh chopped sage too)
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coarse salt and black pepper
1 pound pasta, cooked to al dente (I made whole wheat pasta)
Cheese of choice (I used sharp cheddar)

Heat a large, deep nonstick skillet over medium high heat. Add the tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender. Add the mushrooms.

Next add sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Reduce heat and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and fresh sage leaves if desired.