chocolate brownies

this brownie is a quick and simple recipe. the best way to cut it into squares is with a pizza cutter and ruler. depending on my mood i like throw in chocolate chips, peanut butter chips, white chocolate chips, or walnuts. dust it with a little powder sugar after you cut them and you have delicious brownies. :)

what you'll need:
butter - 2 cup (4 sticks) soften
sugar - 2 cups

vanilla extract - 2 teaspoon

eggs - 8

cocoa powder - 1 cup
all purpose flour - 2 cups
baking powder - 1 teaspoon
salt - 1 teaspoon

optional:
chopped walnuts
chocolate chips
peanut butter chips
white chocolate chips


preheat the oven at 350 degrees. start by creaming the butter and adding the sugar. scraping down the sides of the bowl. add the vanilla extract and one egg at a time. mix until the batter is completely incorporated.


sift together the flour, cocoa powder, baking powder and salt. slowly add it to the batter. mix until everything is fully blended. this would be the perfect time to fold in any optional items. pour into a lined and sprayed half sheet pan and bake for 25-35 minutes. you can check by sticking a toothpick into the middle and making sure it comes out clean. allow for the brownies to cool. use the ruler to help guide you to cut the brownies. i find that using a pizza cutter helps with less breakage vs a knife.

seared new york with a port wine reduction

who doesn't like a good steak and a delicious sauce that coats it; but who is willing to pay big bucks at a restaurant to enjoy it? new york steak is one of my favorite steaks and it's fairly simple to cook and serve. using the same pan you can easily make a port wine reduction to serve alongside the steak. 

what you'll need:

12 oz new york strip steak

salt

fresh cracked pepper

butter - 3 tablespoon

blended oil -  tablespoon

chopped onion - 1/4 of the onion

mustard - 2 teaspoon

port wine - 1/2 cup

beef stock - 1/2 cup

i like to take my steak out 10 minutes before i start to cook it. it allows the steak to come to room temperate and gives it more of an accurate cooking temp. start heating a sturdy saute pan on high heat. turn on the oven to 375 degrees. season the steak generously with salt and fresh cracked pepper. drop a tablespoon of the butter and oil into the hot pan, carefully place the steak in it. to capture a nice crust DO NOT touch the steak. using the hot butter/oil carefully baste the top of the steak. keep doing this for about 3-4 minutes. flip the steak and throw the entire pan into the oven. cook the steak for about 7-9 minutes, depending on the thickness of the steak. you should get a proper medium rare to medium. 

 

take the pan out of the oven after the steak is cooked. transfer the new york to a resting plate and cover lightly with foil. using the same pan remove most of the grease leaving about 1 teaspoon behind. throw in the onions and saute until soft. then add the mustard and stir. BE CAREFUL not to burn the mustard. deglaze with the port wine and reduce to au sec (almost dry). next add beef stock and reduce to demi sec (half dry). turn off the heat and strain the sauce into another pan to remove the onions. finally stir in the butter 1 tablespoon at a time. this gives the sauce a nice shine and rich flavor. season with salt and pepper. slice the new york against the grain and serve over your favorite vegetables, mashed potatoes, and spoon the sauce over steak or by its side. enjoy

tuna casserole two ways

this recipe is dedicated to my two little cousins attending college at berkeley. they recently told me they often use my cookie recipe to make themselves cookies for late night study sessions. nothing makes me happier then hearing that. so michelle and tammy, this one is for you. meals on a budget 101 ;)
who doesn't like a tuna casserole? it's quick and easy; plus you probably have most of the ingredients in your pantry and fridge. if you google tuna casserole recipe most of it will ask for condensed mushroom soup. i tend to stay away from those because it's high in salt and usually contains MSG. i can't really say my version is healthier but at least you know all the ingredients you're throwing into it! plus you can make two different meals out of this one!!

what you'll need:
pasta (elbow, spiral, rigatoni) 1-2 cups
parmesan cheese-grated
brown mushrooms-sliced
heavy cream-1/4 cup
sour cream-2-3 tablespoons
garlic-chopped
butter-1 tablespoon
salt and pepper-to taste

optional:
zucchini-diced
frozen corn
frozen peas

 

start by heating water for the pasta. in saute pan melt butter and a little blended oil (half extra virgin olive oil and half vegetable oil). throw in the slice mushrooms and saute until golden brown. throw in the diced zucchini and garlic, cook the zucchini until barely al dente. then add the frozen corn/peas and heavy cream. season the veggies with a little salt and pepper. let it come to a slight boil and turn the heat to the lowest setting. in the boiling water add some salt, the uncooked pasta, stir and cook until the pasta is al dente. drain the pasta completely, add the veggie cream mixture to the pot, sour cream, canned tuna, and parmesan cheese. stir until completely blended and adjust for seasoning. being careful not to add too much salt because the cheese is naturally salted. serve and eat

           

baked tuna casserole

what you'll need:

breadcrumbs or potato chips of your choice crushed down as small as crumbs

extra sour cream

parmesan cheese

cheddar cheese if you have any

after everyone is done eating, take the leftover and put it into a buttered, crumb dusted casserole dish. add more sour cream and cheddar cheese. then top the mixture with more crumbs and parmesan cheese. refridgate and bake a few days later. cover it with foil and bake it at 350 degrees until the center of the casserole is hot. usually 30 mins. then remove the foil and bake until the top of the casserole is golden brown.