One Bowl Brownies

One Bowl Brownies



Preheat Oven: 350 (325 for a glass pan)  
 
Ingredients:
1 1/2 sticks butter (3/4c)
4 unsweetened baking squares (4oz)
Optional: a pour or so of 100 proof peppermint schnapps, bourbon or whiskey (1/4 cup-ish)
2 c sugar
3 eggs
1 tsp vanilla
1 c flour
1 c chopped walnuts, optional (I absolutely loathe nuts in my dessert. I will never change.)

In a medium sauce pan, melt chocolate and butter on medium low until thoroughly blended. Mix in sugar. Pour in booze. Stir well on medium-low heat for a minute or so. Remove from heat and mix in the vanilla and eggs, and then add the flour last (nuts if you wish, but really, why contaminate the chocolate?). Pour into a greased 9x13 pan and bake for 30-35 minutes, or until it passes the toothpick test.

Serve hot over a bowl of vanilla bean ice cream.

Some Kind of Quiche

Some Kind of Quiche

Ingredients:
A pie dish, or something approximately that size will suffice
5-6 eggs, beaten
1/3 cup milk
A bunch of shredded cheddar
Broccoli
Diced red peppers
Fresh minced garlic
A couple of cups of mashed potatoes (reds are my personal favorite)
If you like meat, add some sausage (I like chicken sausage)
Salt
Pepper

Directions:
Preheat your oven to 350.

Cube potatoes and boil until they fall apart when poked with a fork. Mash them with a little butter, a little milk, and salt. Don't forget the salt! I did that once. I will never do it again. While potatoes are boiling, cook the sausage. Set all aside.

Take out your pie pan and grease it like a pig. Har. Line the pan with your freshly mashed taters 1/4-1/2" thick and set aside.

Grab your favorite mixing bowl, crack those eggs in and whisk 'em up. Add the salt, pepper, and minced garlic. Add the milk. Whisk 'em again. At this point I carefully spread out my veggies, cheese, and sausage evenly into the pan. I then pour the eggs over it, throw it in the oven, and bake it for 45 minutes or until it's done.

Hatch Chile Chicken Tacos

Hatch Chile Chicken Tacos

Ingredients:
3 chicken breasts
1/2 small red onion
A few cloves of freshly minced garlic
A few tablespoons of EVOO (extra virgin olive oil)
A couple of hatch chiles, roasted, diced (you can always exchange for jalapeño if you can't get your hands on the Hatch)
1 cup corn
1 can rinsed black beans
1 cup-ish of green taco sauce
Corn tortillas
Sour cream
Tomatoes (or salsa)
Lettuce
Shredded cheese

Directions:
The night before I plan to make these, I thaw my chicken in the fridge. In the morning while my french press is brewing, I take those chicken breasts and transfer them to my crock pot with half water, half chicken broth, salt, pepper, garlic powder, and maybe some cayenne and ginger if I'm feeling funky. I cook those suckers on low all day and feel one thousand times better about making dinner when I get off work.

Dice and rinse all ingredients to have them at your fingertips. Shred your perfectly seasoned and tender chicken. *Note: I save the broth, excluding the little fatty bits, and reuse it once for another meal, because I'm ridiculously frugal like that.* And then let the magic happen. Heat a large skillet with your EVOO and add in the garlic and onion. Let it cook on medium until the onion is almost transparent. Add in the corn, beans, chicken, taco sauce, and our star of the show (the Hatch Chiles, in case you needed that reminder).

While all of those ingredients are heating through on medium-low, I heat up another skillet and warm my corn tortillas. You can most certainly fry them, but I'm not a big fan of that. I keep my tortillas in a clean kitchen towel to keep them warm.

Bust out all of your delicious toppings and pop a lime in the Corona to properly savor your hard earned dinner.