Chicken with grilled polenta and pablano avocado salsa

Polenta

Ingredients:

• 6 cups water
• 2 teaspoons salt
• 1 3/4 cups yellow cornmeal
• 3 tablespoons unsalted butter

Directions

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Pour into a spring form pan lined with plastic wrap. Chill in refrigerator for 30 minuets or until completely cooled.  Cut into pie shaped slices and grill until crisp on both sides.

Chicken and Salsa
Ingredients:

• 4 chicken breast
• 1 jar of salsa verde 
• 2 pablano peppers
• 2 avocados
• 1 lime
• 1/2 red onion 
• salt and pepper
• cotija cheese

Cut all four chicken breast in half to make thinner. Sprinkle with salt and pepper. Grill chicken on both sides to get color, then add jar of salsa verde. Cover and cook until chicken is cooked through. Meanwhile place pablano peppers on a baking sheet and place under broiler. The skin will start to bubble and blacken. Turn often until completely blackened. Place in a Ziploc bag. Let cool. In a separate bowl chop onion, and avocado. Squeeze lime juice over it. Sprinkle with salt. After the peppers have cooled use the back of a knife to pull the skin off. It will come right off. Then cut off the stem and cut in half. Clean out all the seeds. Chop the peppers and add them to the avocado. Mix together to make the salsa.

To plate, place 1-2 pieces of polenta on a plate. Place a chicken breast and some of the sauce on top of the polenta. Place a few tablespoons of avocado pablano salsa on the top and sprinkle with cotija cheese. Serve and enjoy

Quinoa Fritters with a Roasted Garlic Lemon Dipping Sauce

Ok guys, here is another Quinoa recipe I made the other day. I Found a recipe for these Quinoa Fritters. I didn't have all the different ingredients I needed to make them so I whipped up a batch of my own. I thought they needed a bright refreshing sauce to go with them. You cant go wrong with lemon or roasted garlic.
Ingredients:

Fritters
2 cups cooked quinoa
4 eggs
1 cup panko bread crumbs
4 green onions chopped
1 cup shredded Parmesan cheese
Salt and Pepper

Dipping Sauce
1/2 cup sour cream
1/2 cup mayo
1 tbs lemon juice
2 tbs olive oil
1 whole head of garlic
  
Directions:
Cut the top of the head of garlic off exposing all the cloves. Drizzle olive oil over it and sprinkle with salt. Wrap it up in tin foil and Roast in your oven at 400 for about 30 minutes. (you can do this ahead of time) After the garlic is finished it will be soft and will pop right out. Put all of them in a food processor. Puree the garlic and add all other ingredients. Puree for a few minutes until sauce is smooth. Place in an air safe container and refrigerate until ready to use.

To make the fritters you simply mix all the ingredients together in a mixing bowl. In a pan or on a griddle, spray with cooking spray or use a tbs of olive oil. I used an ice cream scoop to keep my fritters uniform. I scooped the mixture and placed it on the griddle. Using the back of a spatula press the fritters down. Its a good idea to spray the spatula before doing this or you will have a sticky mess. Let the fritters cook on medium heat for 4 minutes per side. They should be golden brown on both sides when done. Enjoy

Apple Pancakes with Cidar syrup

This recipe is one I came up with one morning at work. I had some apples sitting there needing to be used up. I wanted to make something different so I thought....Pancakes. They have just the right amount of cinnamon mixed with the tartness from the apple. Super Yummy and looks pretty too.
 
Ingredients:

3 cups of all purpose flour

7 teaspoons of baking powder

2 teaspoons of salt

2 tablespoons of white sugar (I have tried sugar alternates, but I have still found white sugar to be the perfect taste)

2 1/2 cups of milk

2 eggs

6 delicious tablespoons of melted butter

and then my 2 secret ingredients: 1 tablespoon of cinnamon

and lastly 1/4 cup of Sprite® for an incredibly fluffy pancake

3-4 Apples peeled and cut into slices.

2 cups spiced apple cidar

1/2 teaspoon cinnamon 

 Directions:

1. Mix all of the dry ingredients together in a large bowl, then make a big divot or hole in the middle of the dry ingredients and pour in the wet ingredients in the hole. Mix until it is VERY silky smooth.

2. Peal and slice apples thin. Toss with Cinnamon.

3. Put apple cider into a small saucepan and bring to a boil. Cook until reduced by half. (this is your syrup)

4.. Heat a griddle with a cap full of canola oil over medium to medium-high heat. Use about a quarter of a cup of batter to make the pancakes. Add the apples into a fan shape on the pancake. When batter forms bubbles flip the pancake over and cook until apples start to brown. Pour syrup over Apple cakes and enjoy.

Christmas goodie contest

Who is ready for a Christmas Contest?

I want to see what treats you guys and gals are making for the holidays.

Email me a picture of your favorite Christmas treat. I will post the picture and I will tag your name to your picture on the  Dangerously Sweet face book page and whoever gets the most LIKES will win a $15 starbucks giftcard, and the recipe and picture will be posted on Dangerously Sweet!

Rules:

1.Send a picture of your goodie and recipe to hollielicious email

2.You must become a follower on Dangerously Sweet

3.You need to go to Dangerously Sweet face book page and LIKE the page

4.Share the photo on your facebook page and get your friends to Vote!

Vanilla Bean Cupcakes

This recipe is for that person who is a kid at heart. Who doesn't love a good vanilla cupcake with sprinkles. I made these cupcakes for my brother in-law for his birthday. I would normally do an off the wall flavor with crazy colors. He asked for a vanilla cake and said  to make sure to use sprinkles. This cake is so light and moist. The Frosting, its creamy and rich. Nothing like a classic made all grown up. 

Vanilla bean cake
Ingredients:

• 3 cups cake flour

• 1 tbsp. baking powder

• ½ tsp. salt

• 1 vanilla bean, split lengthwise

• 16 tbsp. unsalted butter, at room temperature

• 2 cups sugar

• 5 large eggs, at room temperature

• 1¼ cups buttermilk, at room temperature

• 1 tbsp. vanilla extract

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.
In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.
Yield: approximately 30 cupcakes

  
Vanilla Buttercream

Ingredients

• 8 tbsp butter, at room temperature
• 3 tbsp whole milk, as needed
• 1 tsp pure vanilla extract
• 3½ cups confectioners sugar

Directions

1. Beat the butter, 2 tbsp milk, and the vanilla in a large bowl with an electric mixer until smooth.
2. With the mixer on low speed, gradually add the confectioner's sugar, beating until the frosting is spreadable. If the frosting is too stiff, add the remaining milk.

Notes

Prepare ahead: The icing can be refrigerated in a covered container for 2 days. Bring to room temperature before using. If too stiff to spread, stir in a little extra milk.

Caramel Butter Pecan Cake

I made this Cake this last January for my  grandmothers birthday. It is so absolutely delicious. Its one of those, I want to eat every piece cakes. It comes from a southern down home recipe. I hope you give this a try. I dont think you will be disappointed.

Ingredients

• 1 1/4 cups butter
• 2 cups chopped pecans
• 10 or so whole pecans for decoration
• 3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 4 eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups sifted confectioners' sugar
• 1/3 cup heavy whipping cream
• 1/4 cup of caramel ice cream topping

Directions

1. Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
3. Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
4. Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top. Drizzle caramel sauce between layers and on top to look pretty. Use reserve whole pecans for decorations.
5. To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

Individual Chicken Pot Pie

This potpie is delicious, low in fat and super comforting. And the best thing about it....takes little to no time. You wont be in the kitchen for hours slaving away. I really like this recipe and have done if a few different ways...We have made individual servings, used pie crust, used all different veggies. And its something that is loaded with veggies that the kids and hubby will eat. This is our favorite version of this recipe.

Ingredients:
3 chicken breast
1 can fat free condensed cream of chicken soup
1 pkg frozen puffed pastry
2 med potatoes
1/2 cup chopped onion
1/4 cup corn
2 cups frozen veggies of your choice thawed
1 egg

To Prepare:
Lay out puff pastry so it will thaw. Cook chicken breast in oven on 400 for 15-20 min. Poke with a fork. If juices run clear it is done. (you can also use leftover chicken or a precooked rotisserie chicken) cut chicken into bite sized cubes. Set chicken aside. Peel and chop potatoes into small 1inch cubes. Boil the potatoes until tender. Drain them and put them in a bowl. Add onion, cream of chicken, corn and chicken. Add thawed frozen veggies. Mix everything together. Place in small oven safe dishes. Take puff Pastry and trace around your bowls. Place that puff pastry right on top of the bowl. cut a slit in the top for a vent. (I used a small cookie cutter heart) Scramble the egg in a small bowl and brush the top of the pastry. This will make it that beautiful brown color. Bake on a cookie sheet. Use the directions for the puff pastry. When the puff pastry is done, serve. Careful....its Hot!

If you don't have the small ceramic dishes, you can use a pie dish, or casserole dish. Make it family sized.

Reese's Chocolate Peanutbutter Cake

I remember back when I was a kid, going to my uncle's house with my grandmother. My uncle LOVED peanut butter. I remember he would eat it on everything, pancakes, toast, ect. This man loved peanut butter so much he would eat peanut butter and mayo sandwiches. So when my mom asked me to make him a birthday cake, I knew right away it was going to be none other than....you guessed it....peanut butter. So this is the cake I came up with.

 

Frosting:

Ingredients:

• 8 oz. unsweetened chocolate, chopped
• 6 cups confectioners' sugar
•   8Tbs. (1 stick) unsalted butter
• 6 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt 
• 1 cup creamy peanut butter

  Directions:

  Have all the ingredients at room temperature.
  
  Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.
  
  In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, peanut butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
  
  If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Ok, now my big secrete....I use Pillsbury moist supreme cake mix.....It always turns out perfectly moist and I always get lots of compliments. Simply follow the directions on the box and do not overcook.
I used two 9 inch round cake pans.  

And now for the best part....The Reese's peanut butter cups. I lined the reese's cups around the cake pan to see how many I would need for decorations. Then I unwrapped the rest of the mini cups (great job for those little helpers) I chopped them up and sprinkled half of them between the layers of cake. Then I loaded the top with the rest of the chopped candy. This is one cake that will be hard to wait for your guest to arrive to cut into .

After my uncle had this cake I even got Thank you calls, and request for another.

Pumpkin Maple Pecan Cheesecake

 This is my first cheesecake I ever attempted...well besides the jello no bake. But It was so simple and oh so good. I took it to my grandmas for thanksgiving last year and it was such a hit I didn't even have the leftovers I was hoping for. If you've never made a cheesecake and you want to impress everyone and make them think you slaved away in the kitchen this is definitely the one to try.

Ingredients

Cheesecake:

• 10 graham crackers, finely ground (1 1/3 cups crumbs)
• 1/4 cup sugar
• 5 tablespoons butter, melted
• 3 (8-ounce) packages cream cheese, at room temperature
• 3 large eggs, at room temperature for 30 minutes
• 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
• 1 (14-ounce) can sweetened condensed milk
• 3 tablespoons pure grade B maple syrup
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt

Maple Pecan Glaze:

• 1 cup heavy cream
• 2/3 cup pure grade B maple syrup
• 3/4 cup pecan pieces

Directions

Preheat the oven to 325 degrees F.

For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.
Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight.
For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.
To serve: Spoon the maple pecan glaze over the cheesecake.

Roasted Root Veggie Quinoa

I was at work one morning when I came across a tweet from Andrew Zimmerman. It was recipe contest from www.yumpower.com. I figured what the heck and filled it out. About 3 weeks later I received an email saying I was top among the judges and that I was invited to cook in a cooking contest. Unfortunately for me, It was across the country and in two weeks. So I forfeited my spot and moved into the top 15. I'm still really excited and never thought I would be chosen. Now I can tell my husband I'm an award winning chef. 

Ingredients

1 c	quinoa
4 c	chicken broth
4 1/2 Tbsp	grated or shaved Parmesan cheese
1              bunch	radishes
1	parsnip
1	turnip
1	yam or sweet potato
1	half squash
1	half cauliflower
	any other veggies you want to add Directions 1 cut up all veggies to bite size pieces toss with olive oil and sprinkle with kosher salt put in oven on cookie sheet and roast at 450 for 20 mins until fork tender 2 while veggies are roasting bring chicken stock to a boil and add quinoa. cook until tender. The quinoa will start to come apart. It looks like little curly pieces. 3 after quinoa and veggies are cooked toss together and shave or grate Parmesan cheese on top. 4 This recipe is a great vegetarian dish and is also a good side dish. Quinoa is a super grain. Packed with minerals, vitamins, and protein.

Welcome to Dangerously Sweet

Thanks for checking out Dangerously Sweet. I hope you enjoy reading my blog. I'll start by telling you about myself. My name is Hollie and I love to cook. I started out by making my first cake for my grandparents 50th wedding anniversary. I quickly learned that I had a knack for it. From there...I kept experimenting with cakes, cupcakes, and even recipes. I know...its not all Dangerously Sweet, but it is all full of flavor. I always doubted myself as far as my cooking goes....just ask my husband....he gets thousands of "are you sure you like it?" I recently entered a recipe contest. I filled it out mainly to occupy some free time, and a few weeks later I received a letter that said that I placed in the top 15. I figure if they enjoyed my recipes maybe you will too.