Take a 24-cup mini muffin pan and line with mini muffin wrappers.
1/3 cup peanut butter - I like chunky, but anything works except maybe that super oily stuff you have to stir.
1/3 cup powdered sugar
Mix this up in a small bowl. Add more peanut butter if it's too dry. You want to be able to mold it into little balls.
Make 24 little peanut balls. Flatten them, like a disc, a bit but not so big that they touch the sides of the muffin cups.
Chill in refrigerator while you do the next step.
Chop 6 oz of milk chocolate
Chop 6 oz of bittersweet chocolate
Mix this up in a bowl and then reserve about 1/3 of it in another bowl.
Melt 2/3 of the chocolate in a double boiler - or you can just use a bowl sitting on a pan of simmering water like I do.
Stir it until it's just melted and remove from heat. Add in the reserved chocolate and stir until melted. Put it back on the double boiler for about 20 secs or until it is really smooth and melted. Remove from heat.
Pour a little bit of chocolate in each cup. Bang the pan on the counter a few times to get the bubbles out and smooth the chocolate.
Put one peanut butter ball in each cup.
Spoon the rest of the chocolate into each cup. You want enough to cover the peanut butter.
Bang the pan on the counter a few more times.
Refrigerate for an hour - or less if you're like my husband.
Oh goody, I get to share my favorite quick & easy recipe
Get whatever beef roast is on sale
Put it in the crockpot
Pour over the roast one jar (16oz?) pepperoncini peppers along with the brine from the jar < vinegar in the brine tenderizes the meat and most of the heat cooks out of the peppers - if you don't like spicy, get mild pepperoncini
If you feel extra fancy, toss in a package of onion soup
Cook on Low for 6-8 hours, shred beef with a fork and serve over rice, noodles or on french rolls as sandwiches
Sandwiches are good with shredded mozzarella
*friend of bar.ka*RIP all my lovely boys, gone too soon: Steppin' Out 1988-2004 Hey Vern! 1982-2009 Cash's Bay Threat 1994-2009
If you are just starting out, I would suggest you read some articles by Mark Bittman from the NYT. I'm not sure if anyone else brought him up, but for me, the greatest thing about him is that he focuses on learning recipes that are plastic and can be made with different ingredients. For example: http://www.nytimes.com/2012/01/29/ma...egetables.html and there's a link to a list of "recipes." But everything is interchangeable! He doesn't give you one fussy recipe that is a total flop if you don't have an ingredient.
Anyway these are just examples. He has a book called "How to Cook Everything", and the title is no joke.
My suggestion is to learn about different foods and what kind of treatment makes them shine. For example, salmon. With salmon, you will be safe and satisfied if you always start with salt and pepper and NOT overcooking it. Everything else is just gravy My favorite is to salt and pepper, then cook it quickly in a hot pan with butter, lemon, and white wine.
Disclaimer: My mom told me that people might look at my name and think I had an addiction other than horses. I don't; his name was Bravado.
Simplest thing I make and always hits the spot- a day or two after you cook up chicken or a steak....mix up salad greens in a bowl....saute peppers, onions, mushrooms (we add a little cajun spice) toss your pieces of steak or chicken in long enough to get warm and then dump it all on your salad greens. If you throw a loaf of Pillsbury's french bread in the oven to bake quickly, even better. Simple and healthy!
Two veggie side dishes we love all the time- 1. saute asparagus tips in olive oil and garlic, take off right before they're tender- transfer to a baking dish, mix in a small can of cream of mushroom, top with fresh parmesan cheese-bake for about 25 minutes at 350 till bubbly....mmmmmmmm.
2. Saute baby carrots in olive oil and garlic until tender- in a small bowl mix balsamic vinegarette with a little brown sugar (sounds weird I know) then toss carrots in....again, mmmmmmmm.
1 bunch of tender asparagus (break off and discard woody end of stem)
1 or 2 yellow squash
1 or 2 zucchini
yellow bell pepper
red bell pepper
generous handful of garlic cloves (you can buy these already pre-peeled if don't want to peel your own).
Toss with olive oil and salt & pepper until well coated. Spread out on heavy duty cookie sheet or roasting pan. Roast at 400F for about 20 - 25 minutes. Toss a few times while roasting to ensure even heating.
Very simple and yummy - goes well with almost any type of meat (chicken, steak, pork chops, fish, etc.)
OP, if you have something specific in mind allrecipes.com is another great resource for beginner cooks. I love epicurious but often those recipes are too time-consuming/require odd ingredients for daily use -- I use it for dinner parties but rarely for day to day cooking. A well- and heavily-rated recipe on allrecipes has never let me down. Pick one that a lot of people use and read some comments to see if people are consistently making any modifications to improve it.
Jar of Salsa Verde
Dump the chicken and salsa in the crockpot and cook 8 hours on low.
Break chicken up with a fork while still in crockpot when done cooking, dump in approximately 1 cup instant rice (depends how big a batch of chicken/salsa you use). I tend to just use a pound and a half of chicken with the jar since there are only 2 of us at home. Miix in the rice into the chicken and salsa and put the lid back on. The rice will soak up all the extra salsa. Let sit about 10 minutes then serve. YUMMY!
To change it up you can also just use the chicken/salsa/rice for burritos or tacos too.
I'm sure there are exceptions but,
if it's chicken or pork, poor in dry white wine. If it's beef, duck, venison use red. Mushrooms are always better when they've taken on some wine.
"I cook with wine. Sometimes I put it in the food."
Worcestershire Sauce is a work horse in the ktichen too. But don't drink it in the same quantities as the wine. Bleh.
Haha yeah, I think there are some exceptions where hard liquor is more appropriate
On a serious note, I do not eat a lot of meat and cook black beans fairly often because they're supposed to be one of those "super foods." I'll take canned black beans, paprika, chili powder, onion powder, garlic powder, a pinch of salt, and just a little red wine and its delicious!
The time has come again that the Crock Pot is my best friend. Sometimes I feel like I make the same things over and over again. I recently found this recipie which has turned out well both times I have made it.
Crock-Pot Beef Broccoli
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
Couple dashes of red pepper flakes
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
Cutting the roast can be a pain. In fact, I only sliced it the first time I made it. The beef tends to shred but it really does not effect the flavor. The longer it cooks the better chance it has to shred. Since mine cooks for 12 hours, I set it to cook on low for 8and it defaults to warm and it still shreds.
AllRecipes is a great free recipe website, you can search different ways - keyword, meal, or by ingredients that you have/want. I always read the reviews of each recipe and usually incorporate the reviewer suggestions.
It's not having what you want, it's wanting what you've got.