Chicken Piccata with Angel Hair Pasta – #SRC

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

If ever there was a dish I wish I’d made sooner, it is this one. I think I’ve had Chicken Piccata maybe once before in my life. After last night this meal will have to be in my make again list at least once a month. And that is saying a lot, because in my house, I rarely make things more than 6 times a year. No lie! I love variety!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

And apparently Kate loves variety too! Kate is a member of our Secret Recipe Club where we share recipes from other bloggers every month, and then, surprise, “we picked you!” It really is a fun way to “check out a new cookbook” every month. Especially Kate’s blog at A Spoonful of Thyme.

I don’t think I’ve ever spent so much time on another person’s blog perusing around and just reading everything!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Kate’s love of cooking came from many Sunday dinner’s at her grandmother’s house as a kid. Kate and I really have a lot of food love history in common, I noticed.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

She had loads and loads of recipes to choose from as she is really quite the recipe collector, like Warm Salad with Asparagus and Prawns and Mississippi Mud Cake. I searched and searched for something that really came from Kate. I almost made her lasagna, quite literally called Kate’s Lasagna.

I like to pick recipes that are the most original when I do my SRC posts. Recipes that come from the blogger’s heart and not a recipe of a recipe.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

This Chicken Piccata is Kate’s spin on one of her favorites. And I already had all the ingredients in the house. (You mommies know you hate dragging all the kids out just to get a few ingredients from the store.) The only changes I made was adding a bit more butter and chicken stock (or pasta water in my case) and more capers. And I served this with angel hair pasta.

Oh my, this truly was one of the best things I’ve enjoyed. Making-this-again!!!! My hubby said—make more sauce!!! He loved it! Next time I’m doubling the sauce! It was so refreshingly delicious!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Ingredients:
2 chicken breasts
1/2 cup flour for dredging
1 tsp salt
1 tsp pepper
2 Tb olive oil
4 Tb butter, divided
1/4 cup dry white wine
2 cloves garlic, crushed
3/4 cup chicken stock, or pasta cooking water mixed with bouillon
2-3 Tb fresh lemon juice
2 Tb brined capers, rinsed and drained
1 lemon, thinly sliced
2 Tb parsley, chopped, for garnish
8 oz angel hair pasta, uncooked
1 Tb butter
1 Tb parsley, chopped
Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Directions:
Bring a large pot of salted water to boiling and cook the angel hair pasta as directed on the packaging. Reserve up to one cup of the pasta water when draining.

Begin by butterflying the chicken breasts, then slicing them all the way through. Pound the chicken if it is still too thick. This will make 4 pieces of chicken.

Sprinkle both sides of the chicken with the salt and pepper and dredge well in the flour.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Heat the olive oil and 2 Tb of the butter in a large skillet over medium high heat. Add the coated chicken pieces and cook on each side about 3 minutes. Transfer to a plate and keep warm in the microwave or oven.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Drain any remaining oil from the skillet and return to the stove top. Deglaze the pan with the wine, scraping up the tiny bits from the chicken. Add the rinsed capers and garlic and simmer two minutes until the wine is reduced by half.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Stir in the chicken stock or pasta cooking water mixed with 1 tsp chicken bouillon. Stir in the lemon juice and add the chicken back to the skillet. Cook for 2 minutes on each side, carefully flipping the chicken over. And yes, in all my haste I forgot to take a picture with the chicken in the sauce!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Transfer the chicken back to a warm plate. Add the remaining 2 Tb butter and lemon slices to the skillet and cook and stir until the butter has melted and the lemon slices have slightly softened.

To serve, toss the cooked angel hair pasta with 1 Tb butter and 1 Tb chopped parsley. Plate 1/4 of the pasta topped with one piece of chicken. Spoon over some of the sauce and sprinkle with additional chopped parsley. Serve with additional white wine, if desired.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

I used the same wine I cooked with, a refreshing Gewürztraminer. It was perfection!

Chicken Piccata with Angel Hair Pasta

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 639 calories

Fat 31 g

Carbs 59 g

Protein 29 g

4


Chicken Piccata with Angel Hair Pasta

Ingredients

  • 2 chicken breasts
  • 1/2 cup flour for dredging
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tb olive oil
  • 4 Tb butter, divided
  • 1/4 cup dry white wine
  • 2 cloves garlic, crushed
  • 3/4 cup chicken stock, or pasta cooking water mixed with bouillon
  • 2-3 Tb fresh lemon juice
  • 2 Tb brined capers, rinsed and drained
  • 1 lemon, thinly sliced
  • 2 Tb parsley, chopped, for garnish
  • 8 oz angel hair pasta, uncooked
  • 1 Tb butter
  • 1 Tb parsley, chopped

Instructions

  1. Bring a large pot of salted water to boiling and cook the angel hair pasta as directed on the packaging. Reserve up to one cup of the pasta water when draining.
  2. Begin by butterflying the chicken breasts, then slicing them all the way through. Pound the chicken if it is still too thick. This will make 4 pieces of chicken.
  3. Sprinkle both sides of the chicken with the salt and pepper and dredge well in the flour.
  4. Heat the olive oil and 2 Tb of the butter in a large skillet over medium high heat. Add the coated chicken pieces and cook on each side about 3 minutes. Transfer to a plate and keep warm in the microwave or oven.
  5. Drain any remaining oil from the skillet and return to the stove top. Deglaze the pan with the wine, scraping up the tiny bits from the chicken. Add the rinsed capers and garlic and simmer two minutes until the wine is reduced by half.
  6. Stir in the chicken stock or pasta cooking water mixed with 1 tsp chicken bouillon. Stir in the lemon juice and add the chicken back to the skillet. Cook for 2 minutes on each side, carefully flipping the chicken over.
  7. Transfer the chicken back to a warm plate. Add the remaining 2 Tb butter and lemon slices to the skillet and cook and stir until the butter has melted and the lemon slices have slightly softened.
  8. To serve, toss the cooked angel hair pasta with 1 Tb butter and 1 Tb chopped parsley. Plate 1/4 of the pasta topped with one piece of chicken. Spoon over some of the sauce and sprinkle with additional chopped parsley. Serve with additional white wine, if desired.

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Creamy Salted Chocolate Chip Cookies – #SRC

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

I’ve never been to a cookie exchange. I’ve always wanted to. But then, I may take days to decide on a cookie that I truly cared about sharing. This week the Secret Recipe Club members opted for a virtual Christmas Cookie Exchange for the holidays.

SRCCookieCarnival

There were so many cookies on Nicole’s blog over at I Am a Honey Bee. I had a hard time choosing between her Maple Walnut Oatmeal Cookies or her Monster Cookies for my kids. If I had seen her latest Chocolate Mint Chip Sandwich Cookies before these ones, I’d have dove in. I’ve been obsessed with chocolate and mint lately.

But this recipe had me at Sea Salt. Just like Nic (hey, she goes by the same nickname as my son!) loves salt over chocolate, I love salt with chocolate!

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
I opted for her Pillowy Chocolate Cream Cheesy Cookies. I loved the sea salt on the chocolate tangy cookie!

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
I hope you decide to pop on over to Nic’s blog at I Am a Honey Bee. This gal from Connecticut had a couple mishaps in high school with a sewing machine and a treadmill, that I enjoyed reading about. But I’m pretty sure she’s best in the kitchen than her high school activities 😉

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
So please, for the love of cookies, make these, and go visit I Am a Honey Bee.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Ingredients:
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
8 oz Neufchatel cream cheese, softened
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups semi sweet chocolate chips

Directions:
Preheat the oven to 375F.
Combine the flour, baking soda and salt in small bowl and set aside.

In a mixing bowl or stand mixer, beat the softened butter, granulated and brown sugars and vanilla, until light and fluffy.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
Beat in the eggs, one at a time, followed by the softened cream cheese. (I used Neufchatel cream cheese instead of full fat, which created a slightly lighter cookie.)

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Gradually beat in flour mixture, then the chocolate chips.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Try very hard not to eat the cookie dough 🙂

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Using a cookie scoop, drog by spoonfuls onto ungreased non-stick baking sheets or onto non-stick baking mats or parchment paper.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 1 minute before transferring to a cooling rack.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Store in a covered container in the refrigerator up to one week.

What is your favorite cookie combo?

Creamy Salted Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 60

Per Serving 119 calories

Fat 6 g

Carbs 14 g

Protein 1 g

60


Creamy Salted Chocolate Chip Cookies

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 oz Neufchatel cream cheese, softened
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi sweet chocolate chips

Instructions

  1. Preheat the oven to 375F.
  2. Combine the flour, baking soda and salt in small bowl and set aside.
  3. In a mixing bowl or stand mixer, beat the softened butter, granulated and brown sugars and vanilla, until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the softened cream cheese.
  5. Gradually beat in flour mixture, then the chocolate chips.
  6. Using a cookie scoop, drog by spoonfuls onto ungreased non-stick baking sheets or onto non-stick baking mats or parchment paper.
  7. Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 1 minute before transferring to a cooling rack.

Notes

Store in a covered container in the refrigerator up to one week.

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Chocolate Christmas Pudding Whoopie Pies – #SRC

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Food blogging during the holidays can be quite dangerous. I think the New Years resolution of losing weight was first started by food bloggers, chefs and cooks.

It’s literally impossible to get through any recipe without licking a spoon, sampling a bite numerous bites, or inhaling the whole photographed plate by the end of the cooking session.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

I should know after sampling devouring two of these Chocolate Christmas Pudding Whoopie Pies.

This month’s Secret Recipe Club assignment sent me over to Sarah’s blog at Sarah’s Kitchen.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Sarah is an English gal living in Houston who has a loooong list of recipes to choose from that she makes for her husband Randal all the time. I couldn’t decide between her Beef and Beer Stew or Limoncello Cake.

I opted for these Chocolate Christmas Puddings for the holidays and added a pudding like whoopie pie filling topped with chopped candy cane kisses in the middle. Oh so festive!

Sarah doesn’t like pudding much, so these are her chocolaty take-with some added fluff. My sister and I were drooling over Sarah’s blog and instantly thought of fluff when we saw these domed and iced babies. The moist chocolate seemed like it would go perfectly. And it did!

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

If you’re a blogger and you would like to join in the monthly fun, or view more recipes, check out this page.

Meanwhile, make these!

Ingredients:
Christmas Pudding:
3/4 cup, plus 2 Tb flour
6 Tb cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1/4 cup canola oil
1 egg
1/2 cup black coffee
1/2 cup buttermilk
1 1/2 tsp vanilla extract
3 Tb powdered sugar, for dusting

Filling:
1 cup milk
5 Tb flour
1/2 cup shortening
1/4 cup butter
1 cup powdered sugar
1/4 tsp salt
1 tsp vanilla
10 candy cane kisses, finely chopped
(Based on this recipe)

First you want to start the filling by whisking together the milk and flour, then cooking it in a saucepan over medium low heat, stirring constantly until it resembles a thick pudding. Transfer it to the refrigerator to cool.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Preheat the oven to 350F.

Whisk together the pudding ingredients of flour, cocoa powder, baking soda, baking powder and salt. Set aside.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Beat the sugar, oil and egg in a stand mixer until smooth and creamy.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Add half the dry ingredients and mix just until combined.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

With the mixer on low speed, pour in the coffee, buttermilk and vanilla.

Slowly mix in the remaining dry ingredients.

Spray muffins tins with non stick cooking spray.

Spoon the batter into the muffin tins, filling halfway.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Bake for 16-20 minutes until springy when touched and batter cake pulls away from the sides of the muffin tin.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Line a baking sheet with foil and spray it with cooking spray. Place it on top of the baked chocolate cakes and flip muffin tin over to cool on the baking sheet upside down.

When cool, tap out chocolate cakes, loosening with a knife if needed.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

For the filling, beat the shortening and butter with the vanilla until fluffy. Slowly beat in the powdered sugar.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Gradually beat in the cooled pudding milk mixture. Beat until white and fluffy.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Carefully cut the chocolate pudding cakes in half and scoop a heaping spoonful of fluff on the bottom half. Top with one teaspoon chopped candy cane kisses.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Place other half on top of fluff filling.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Dust Chocolate Christmas Pudding Whoopie Pies generously with powdered sugar and enjoy.

Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Makes about 16 super chocolaty and moist whoopie pies full of minty fluff.

 Chocolate Christmas Pudding Whoopie Pies | Famished Fish, Finicky Shark

Check out more recipes from Secret Recipe Club Members below.

Chocolate Christmas Pudding Whoopie Pies

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 60 minutes

Number of servings: 16

Per Serving 227 calories

Fat 11 g

Carbs 31 g

Protein 3 g

16


Chocolate Christmas Pudding Whoopie Pies

Weight Watchers PointsPlus®: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cakes

  • 3/4 cup, plus 2 Tb flour
  • 6 Tb cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/4 cup canola oil
  • 1 egg
  • 1/2 cup black coffee
  • 1/2 cup buttermilk
  • 1 1/2 tsp vanilla extract
  • 3 Tb powdered sugar, for dusting
  • For the Filling

  • 1 cup milk
  • 5 Tb flour
  • 1/2 cup shortening
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 10 candy cane kisses, finely chopped

Instructions

  1. Start the filling by whisking together the milk and flour, then cooking it in a saucepan over medium low heat, stirring constantly until it resembles a thick pudding. Transfer it to the refrigerator to cool.
  2. Preheat the oven to 350F.
  3. Whisk together the pudding ingredients of flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  4. Beat the sugar, oil and egg in a stand mixer until smooth and creamy.
  5. Add half the dry ingredients and mix just until combined. With the mixer on low speed, pour in the coffee, buttermilk and vanilla. Slowly mix in the remaining dry ingredients.
  6. Spray muffins tins with non stick cooking spray. Spoon the batter into the muffin tins, filling halfway.
  7. Bake for 16-20 minutes until springy when touched and batter cake pulls away from the sides of the muffin tin.
  8. Line a baking sheet with foil and spray it with cooking spray. Place it on top of the baked chocolate cakes and flip muffin tin over to cool on the baking sheet upside down. When cool, tap out chocolate cakes, loosening with a knife if needed.
  9. For the filling, beat the shortening and butter with the vanilla until fluffy. Slowly beat in the powdered sugar.
  10. Gradually beat in the cooled pudding milk mixture. Beat until white and fluffy.
  11. Carefully cut the chocolate pudding cakes in half and scoop a heaping spoonful of fluff on the bottom half. Top with one teaspoon chopped candy cane kisses. Place other half on top of fluff filling.
  12. Dust Chocolate Christmas Pudding Whoopie Pies generously with powdered sugar and enjoy.


 

Peanut Butter Nanaimo Bars – #SRC

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

If I feed my pregnant sweet tooth anymore, I think my baby girl is going to enter the world asking for chocolate milk. I mean, my 3 year old is an addict to milk and Ovaltine, why not the rest of the kids?

This month for The Secret Recipe Club I was assigned such a delectable blog that it sent my cravings through the roof! I mean Slutty Cheesecake Bars!!?!! Who thinks of these things?!?!

Tracy at Pale Yellow is a science teacher by day and a baker by night. Science and baking go hand in hand right? The catch phrase on her blog even says “Cream together butter and sugar until Pale Yellow“. Yep, that’s science right there!

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

I would love to be a teacher at her school and enjoy the treats she shares in the lunch room. She has such a strong passion for baking that one day she decided, heck, put it on a blog and share some love.

I’m so glad she shared these Peanut Butter Nanaimo Bars. They are so addicting that I had to stash some in the freezer to keep from devouring them all in the same week!

If you happen to have these ingredients at home, please go make some now! I only made two changes with these bars. Instead of crushed graham crackers and cocoa powder, I used my son’s chocolate graham Avenger cookies. He didn’t mind at all, cuz he got to enjoy these peanut butter goodies. And I used milk chocolate chips instead of bittersweet, because that is what I had on hand.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Peanut Butter Nanaimo Bars

Ingredients:
Crust-
3/4 cup unsalted butter
1/2 cup sugar
2 eggs
2 1/2 cups graham cracker crumbs or chocolate graham cracker crumbs
3/4 cup shredded sweetened coconut
1/3 cup cocoa powder (omit if using chocolate grahams)
Filling-
1 1/4 cups creamy peanut butter
5 Tb unsalted butter
3 cups powdered sugar
1/3 cup milk
Chocolate Topping-
8 oz bittersweet chocolate chips
2 Tb unsalted butter, cut into pieces

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

First preheat the oven to 350F. Line a 13×9″ baking pan with parchment paper. Hang the parchment paper over the edge of the pan for easy cutting later.

In a food processor, combine the graham crackers and coconut and process until they are fine crumbs.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Melt the butter in the microwave, then blend it quickly with the sugar.

Oh look, creaming together butter and sugar does make it pale yellow!

Mix in the eggs one at a time until completely blended and creamy.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Add the coconut graham mixture. Mix well and pour into the prepared baking pan.

Bake for 12-15 minutes until baked through. Mine were a bit soft in the middle and I didn’t realize it, but they were still yummy!

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

While the base cools off, prepare the addicting peanut butter filling.

Melt the peanut butter and butter in the microwave until smooth.

Then mix well to combine.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Add in the powdered sugar, one cup at a time, and the milk a little at a time, mixing well and scraping the sides of the bowl in between intervals.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Spread or press the peanut butter filling on top of the cooled chocolate crust. Mine was a bit thick and didn’t cover the pan completely. I think my pan was slightly larger than 13×9″, but it didn’t take away the goodness of the bars. 😉

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Refrigerate the bars for about an hour.

Then prepare the chocolate by melting in a double boiler with the butter, or microwaving at 50% power for 30 seconds at a time and stirring in between, until chocolate is a smooth consistency.

Carefully spread over the peanut butter filling.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Chill the bars completely before cutting into squares. The serving says 24. I don’t know how many I made. Some I cut into fancy fudge shop sizes and others I cut into big Reese’s cup sizes.

A little tip, when cutting, lift the bars out by the parchment paper handles you made earlier and place the whole block on a firm cutting board. (See that crack down the middle of my bars? These babies are heavy, so grab a good hold of your parchment paper handles!)

Cut by pressing straight down with a sharp knife and serve immediately or refrigerate.

These may also be cut and frozen, with wax paper strips between the layers.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Now you really don’t want to forget the milk with these bars!

Let me know what you think and don’t forget to check out Pale Yellow.

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Peanut Butter Nanaimo Bars

Prep Time: 2 hours, 12 minutes

Cook Time: 18 minutes

Total Time: 2 hours, 30 minutes

Number of servings: 24

Per Serving 420 calories

Fat 26 g

Carbs 44 g

Protein 6 g

24


Peanut Butter Nanaimo Bars

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Crust

  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 2 eggs
  • 2 1/2 cups graham cracker crumbs or chocolate graham cracker crumbs
  • 3/4 cup shredded sweetened coconut
  • 1/3 cup cocoa powder (omit if using chocolate grahams)
  • For the Filling

  • 1 1/4 cups creamy peanut butter
  • 5 Tb unsalted butter
  • 3 cups powdered sugar
  • 1/3 cup milk
  • For the Chocolate Topping

  • 8 oz bittersweet chocolate chips
  • 2 Tb unsalted butter, cut into pieces

Instructions

  1. Preheat the oven to 350F. Line a 13×9″ baking pan with parchment paper. Hang the parchment paper over the edge of the pan for easy cutting later.
  2. In a food processor, combine the graham crackers and coconut and process until they are fine crumbs.
  3. Melt the butter in the microwave, then blend it quickly with the sugar.
  4. Mix in the eggs one at a time until completely blended and creamy.
  5. Add the coconut graham mixture. Mix well and pour into the prepared baking pan.
  6. Bake for 12-15 minutes until baked through. While the base cools off, prepare the peanut butter filling.
  7. Melt the peanut butter and butter in the microwave until smooth.Then mix well to combine.
  8. Add in the powdered sugar, one cup at a time, and the milk a little at a time, mixing well and scraping the sides of the bowl in between intervals.
  9. Spread or press the peanut butter filling on top of the cooled chocolate crust. Refrigerate the bars for about an hour.
  10. Then prepare the chocolate by melting in a double boiler with the butter, or microwaving at 50% power for 30 seconds at a time and stirring in between, until chocolate is a smooth consistency.
  11. Carefully spread the chocolate over the peanut butter filling.
  12. Chill the bars completely before cutting into squares.
  13. Lift the bars out by the parchment paper handles you made earlier and place the whole block on a firm cutting board. Cut by pressing straight down with a sharp knife and serve immediately or refrigerate.

Notes

These may also be cut and frozen, with wax paper strips between the layers.

Beer Batter Bread with Jalapeño Popper Butter – #SRC

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

Another month and another Secret Recipe Club reveal.

I went for the Beer Batter Bread.  I mean, I could have gone for some Chai-Spiced Scones or the more delectable looking Bailey’s Brownies. This girl loves her goodies with some goodies, if you know what I mean.

This girl being  Ellie Hoboken who blogs over at The Hobo Kitchen.  Ellie resides in New Jersey, but is originally from the Bahamas, where a lot of her dishes such as the Bahamian Fire Engine are inspired from. And in all inspiration from her spicy side, I spiced up this Beer Batter Bread after drooling over her post on a Jalapeño Relleno Bake.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

This Beer Batter Bread is hearty, moist and every bit what you would expect out of a traditional beer bread.  The beer gives the bread a sweet and savory tang and you won’t want to stop at one slice. Try topping the bread with some halved jalapenos for a pretty look and a spicy kick. Or slather it with some jalapeno popper butter for even more pizazz.

Ingredients:

Jalapeno Popper Butter (Optional):
1/2 cup butter, softened
3 oz fat free cream cheese, softened
2 oz Colby Jack cheese, finely shredded
1/4 tsp paprika
3 whole pickles jalapeños, seeded and chopped

Beer Batter Bread:
3 cups flour
3 Tb brown sugar
1 Tb baking powder
1 tsp salt
12 oz can room temperature beer
2 whole pickled jalapeños, sliced in half lengthwise
4 Tb butter, melted

Directions:

Preheat the oven to 375F.

Grease a loaf pan with cooking spray.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

In a medium bowl combine softened butter, cream cheese, cheese, paprika and diced pickled jalapenos. Cream together well and refrigerate.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

In a large bowl whisk together the flour, brown sugar, baking powder and salt.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

Pour in the can of beer. Mix well.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

Spoon batter into the prepared loaf pan, spreading evenly. Top with halved pickled jalapenos, if desired. Brush with melted butter.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

Bake for 35-40 minutes, until toothpick inserted in center comes out clean.

Cool slightly before removing from pan. Slice and serve with jalapeno popper butter, if desired.

Beer Batter Bread with Jalapeno Popper Butter | Famished Fish, Finicky Shark #SRC

This bread will go perfectly with a bowl of chili beans or some spicy meatball soup.

I just ate mine for a hearty snack-it was delicious!

Beer Batter Bread with Jalapeño Popper Butter – #SRC

Prep Time: 5 minutes

Cook Time: 40 minutes

Number of servings: 16

Per Serving 202 calories

Fat 10 g

Carbs 22 g

Protein 4 g

16


Beer Batter Bread with Jalapeño Popper Butter – #SRC

Weight Watchers PointsPlus®: 5

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Jalapeno Popper Butter (Optional

  • 1/2 cup butter, softened
  • 3 oz fat free cream cheese, softened
  • 2 oz Colby Jack cheese, finely shredded
  • 1/4 tsp paprika
  • 3 whole pickles jalapeños, seeded and chopped
  • For the Beer Batter Bread

  • 3 cups flour
  • 3 Tb brown sugar
  • 1 Tb baking powder
  • 1 tsp salt
  • 12 oz can room temperature beer
  • 2 whole pickled jalapeños, sliced in half lengthwise
  • 4 Tb butter, melted

Instructions

  1. Preheat the oven to 375F.
  2. Grease a loaf pan with cooking spray.
  3. In a medium bowl combine softened butter, cream cheese, cheese, paprika and diced pickled jalapenos. Cream together well and refrigerate.
  4. In a large bowl whisk together the flour, brown sugar, baking powder and salt.
  5. Pour in the can of beer. Mix well.
  6. Spoon batter into the prepared loaf pan, spreading evenly. Top with halved pickled jalapenos, if desired. Brush with melted butter.
  7. Bake for 35-40 minutes, until toothpick inserted in center comes out clean.
  8. Cool slightly before removing from pan. Slice and serve with jalapeno popper butter, if desired.

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Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado – #SRC

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

 

It’s another month and another Secret Recipe to reveal via The Secret Recipe Club.

The month of June brings a season of barbequing which means lots and lots of grilled goodies. So I thought it only perfect to make Heather’s Pineapple Beef Burgers with Spicy Sriracha Mayo. If only I had remembered to pick up the Sriracha-doh! But I improvised and processed a blend of garlic chili paste, chili paste, tomato paste, vinegar and water and what would you know-the taste was very similar if not almost spot on. So I went with that. And I feel this gave our burgers just the right flavors to still be able to call this a Sriracha burger.

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

Now on to the burger. This burger starts with a juicy beef patty with bits of onion scattered inside with tasty Worcestershire sauce and a kick of garlic. It is topped with creamy avocado, sweet pineapple and a spicy zing of sriracha mayo. All jammed inside of a soft burger bun. Yea, my mouth watered too.

Ingredients:
1 pound ground beef
1 egg
1/4 cup panko bread crumbs
1/2 cup chopped green onion
1 tbsp Worcestershire sauce
2 cloves garlic, minced
pinch of sea salt and pepper
1/4 cup shredded mozzarella
4 pineapple rings
1/3 cup mayo
3 tbsp sriracha
4 whole wheat hamburger buns, toasted
toppings: avocado, grilled onion, spinach, sliced tomato

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

Directions:
First heat your stovetop or outdoor grill to a medium heat.
In a large bowl mix together the ground beef, egg, panko bread crumbs, green onion, Worcestershire sauce, garlic and salt and pepper. Mix well, but lightly. I ran out of green onions, so I used red. And I used gluten free panko crumbs for my Jesse bear. 😉

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

Shape into 4 equal sized patties and lay on the grill to cook.

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

In a small bowl, combine the mayo and sriracha and set aside.

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

Slice any burgers toppings you’d like, such as avocado, onions or tomatoes. And maybe some shredded cabbage or fresh baby spinach.

Flip the hamburgers carefully after about 4 minutes and cook through on the other side about 4 minutes more, or until desired doneness.

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

Toast the burger buns if desired on the opposite side of the grill.

Assemble the burgers, dividing the sriracha mayo, mozzarella cheese and other toppings equally among all four burgers.

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado | Famished Fish, Finicky Shark #SRC

I have to say this burger was delicious! Mouth watering and reminiscent of a tropical spicy meatloaf burger. I will make this again! And you may need some milk for this one. 😉

Thanks Fit Mama Real Food for sharing this recipe!

Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Number of servings: 4

Per Serving 1133 calories

Fat 52 g

Carbs 148 g

Protein 34 g

4


Pineapple Beef Burgers with Spicy Sriracha Mayo and Avocado

Weight Watchers PointsPlus®: 32

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 pound ground beef
  • 1 egg
  • 1/4 cup panko bread crumbs
  • 1/2 cup chopped green onion
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • pinch of sea salt and pepper
  • 1/4 cup shredded mozzarella
  • 4 pineapple rings
  • 1/3 cup mayo
  • 3 tbsp sriracha sauce
  • 4 whole wheat hamburger buns, toasted
  • 1 avocado, sliced or mashed

Instructions

  1. First heat your stovetop or outdoor grill to a medium heat.
  2. In a large bowl mix together the ground beef, egg, panko bread crumbs, green onion, Worcestershire sauce, garlic and salt and pepper. Mix well, but lightly.
  3. Shape into 4 equal sized patties and lay on the grill to cook.
  4. In a small bowl, combine the mayo and sriracha and set aside.
  5. Slice any burgers toppings you’d like, such as avocado, onions or tomatoes. And maybe some shredded cabbage or fresh baby spinach.
  6. Flip the hamburgers carefully after about 4 minutes and cook through on the other side about 4 minutes more, or until desired doneness.
  7. Toast the burger buns if desired on the opposite side of the grill.
  8. Assemble the burgers, dividing the sriracha mayo, mozzarella cheese and other toppings equally among all four burgers.

Notes

toppings: avocado, grilled onion, spinach, sliced tomato

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