Monkey Bread

My favorite flavor (along with pumpkin) is anything "cinnamon and sugar". While you sure can't eat it alot, Monkey Bread is just about the yummiest thing on the planet!! An oldie, but goodie recipe:

Prep only takes about 15 minutes and baking time is 30 minutes.

Ingredients:

1/2 cup granulated sugar

1 tsp. ground cinnamon

3, 7.5 oz. cans of refrigerated buttermilk biscuits (30 biscuits)

1/2 cup butter

1 cup packed brown sugar

Directions:

1. Preheat oven to 350. Then, generously grease a 10-inch tube pan.

2. In a medium bowl, combine granulated sugar and cinnamon. With kitchen shears, cut biscuits into quarters. Toss several biscuit pieces at a time into sugar mixture to coat. Layer biscuits in the prepared pan. Sprinkle with remaining sugar mixture; set aside.

3. In a small saucepan, melt butter over medium heat. Stir in brown sugar. Bring to boiling and let boil 1 minute. Pour over biscuits.

4. Bake in the 350-degree oven for 30 minutes or until golden. Let stand for 10 minutes before inverting onto a large serving platter. Serve warm. Makes 15 servings.

Slow-Cooked Tuscan Chicken

I absolutely love Williams-Sonoma. I read the catalog each month like it's a favorite magazine. The latest issue has some of their new sauces for the Fall so I grabbed this Tuscan Slow Cooking Sauce to try (recommended for beef, pork or chicken). The sauce is made with natural ingredients, including savory beef stock, Chianti wine, California sun-dried tomatoes and Italian herbs. The meat is simmered in the sauce for a few hours to achieve the rich, Tuscan flavor.

It really couldn't be easier. There is a recipe on the side of the jar for country-style short ribs, but I decided to try chicken instead. Since it didn't say how to prepare the chicken, I just cross-checked the instructions for Coq au Vin from the Williams-Sonoma Slow Cooking Cookbook (which I happened to have) figuring it had to be pretty similar, and made it up from there.

Buy about 4 lbs. of chicken thighs (they're the more juicy, but I suppose you can try making it leaner with white meat), brown them skin-side down with some butter in a fry pan for about 5-8 minutes (again, you could try olive oil or canola oil, I bet), then put them in a Crock-pot and pour the sauce right over the chicken (or the oven is also recommended). Cook on high for 4 1/2 hours or so and serve with egg noodles or polenta (I chose polenta.) I do suggest adding some salt either during the cooking process or when you serve. The meat will fall right off the bone (though, be sure to remind everyone to watch for the bones when you serve.) Feeds about 6 hungry people.

High-class Grilled Cheese Appetizer

There is a wine bar in Culver City, CA that offers a truffle oil grilled cheese appetizer that is absolutely fantastic with a nice glass of wine after work. We've revamped that concept into our own version that we call "High-class Grilled Cheese". The secret is white truffle oil combined with a yummy flavored artisan bread. The oil, in particular, turns anything into a decadent treat with just a few drops.

Ingredients:
Rosemary Olive Oil Artisan Bread (the kind that comes in the paper bags in the bakery section of the grocery store)
Havarti Cheese
White Truffle Oil
A little bit of butter or margarine

Directions:
1. Slice the bread into 1/2-inch thick slices
2. Like making normal grilled cheese, slather the outsides of the bread with a bit of soft butter or margarine (I like Brummel & Brown, myself)
3. Drip just a few drops of while truffle oil on top of the buttered slices and spread the oil evenly over the butter itself (a little goes a long way!)
4. Place some sliced havarti cheese in between two bread slices with the butter facing out, so the cheese fills the whole bread from side to side, and the dry sides are touching the cheese (ok, you probably already knew this part)
5. Place the sandwich in a heated panini press until golden (or cook the sandwich the old-fashioned way, on a heated fry pan.) If using a fry pan, flip the sandwich over after a couple minutes so the grilled cheese is golden brown on both sides.
6. Remove from the press or pan, let the sandwich cool for a minute or two, then slice from the top of the bread to the bottom, into 1 1/2 to 2 inch strips (if serving as an appetizer for guests.) Makes a perfect 2-3 bite snack!

Mushroom Risotto

My husband and I honeymooned in Italy and now crave the delicious risotto we ate in Rome, Florence and Venice. Paired with a flavorful Ribeye steak and a great Brunello, this meal is guaranteed to impress all your dinner party guests.

Ingredients:
6 cups chicken broth, divided (I use low-sodium chicken broth for 3 of the 6 cups to cut down on the salt-intake)
3 tablespoons olive oil, divided
1 lb. Portobello mushrooms, thinly sliced
1 lb. white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
Sea salt or kosher salt to taste
Freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions:
1. In a medium-to-large saucepan, warm the chicken broth over low heat.
2. Meanwhile, on another burner, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3-5 minutes. Remove mushrooms and their liquid, and set aside.
3. In a large skillet, add 1 tablespoon olive oil, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup of the warmed broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20-25 minutes.
4. Remove the skillet from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.