This recipe for triple-chocolate brownies has been in our family for generations. I believe this another of those recipes that got clipped from a weekly newspaper’s food column by one of my grandmothers. I’ve made adjustments to it over the years, using butter as opposed to margarine and adding chocolate chips and nuts.
The brownies are very moist and may be made a day in advance. Don’t cut them into squares until they are completely cool and hold their shape. Use an 8” x 8” x 2” square pan, lightly greased and you’ll end up with 16 two-inch square brownies.
The nuts are optional and if you have a group that is divided over nuts, sprinkle some on half the top and all will be happy.
These triple-chocolate brownies are quick and easy to make and a real crowd pleaser. Don’t hesitate to serve with a scoop of ice cream on the side!
Brownies are an all-time favorite and these triple- chocolate brownies bring three times the flavor! Quick and easy to prepare.
½ cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs, lightly beaten
¾ cup all-purpose flour
½ cup dark chocolate chips
½ cup milk chocolate chips
½ cup chopped walnuts, optional
Preheat oven to 350 degrees F.
Lightly grease an 8-inch by 8-inch by 2-inch baking pan.
Place the butter and chocolate in a double boiler or microwave-safe bowl and melt over low heat, stirring occasionally. Once the butter is melted, take off heat to stir the chocolate to help it melt. Don’t let the mixture get too hot or the chocolate will seize.
Stir in the sugar and vanilla extract, which helps cool the chocolate.
Add eggs and vanilla and beat lightly. Beating too hard will incorporate air and create a less dense brownie.
Stir in the flour mixing until all the flour has been incorporated.
Stir in the chips and nuts, if using, until thoroughly blended.
Spread mixture into the greased baking pan.
Top the brownie batter with the walnuts, if desired.
Bake in preheated oven for 25 minutes; the rownies are done when top looks cracked and the sides have pulled away slightly. A toothpick inserted in the middle should show a moist crumb.
The recipe for Spaghetti and Shrimp with Spicy Pesto didn’t start out with pepper flakes. It never even occurred to pair pepper flakes with pesto. However, when I was sautéing the zucchini and shrimp I forgot I wasn’t making a butter sauce and sprinkled in the spice. It was one of those “aha moments” – spicy pesto is delicious!
Sauté zucchini and shrimp and crushed red pepper flakes in olive, add pesto and combine, stir in cooked spaghetti, garnish with cherry tomatoes and you’re done! Click here for the Classic Pesto recipe.
Watch the Spaghetti and Shrimp with Spicy Pesto Here:
When basil is at its peak, the bunches are huge and plentiful. I scoop up tons and bring them home to make pesto; batch after batch. I freeze in one-cup portions, which is perfect for a pound of pasta.
Don’t limit yourself to pasta, though. Pesto is delicious over grilled chicken, just put a good dollop over each cutlet. I also like to use it in a caprese salad – instead of olive oil and balsamic vinegar, little dabs of pesto on the tomatoes and cheese is a fantastic variation.
Grill some eggplant rounds and stack with mozzarella, roasted red peppers and slather a little pesto on each layer.
Here’s some tips to making pesto. Young basil (thin stems) use both the stem and the leaves. Remove tough stems on mature basil. Pine nuts are the classic nut used in traditional pesto, but don’t hesitate to use walnuts or almonds. Be sure to toast your nuts to maximize flavor!
Keep nuts in the refrigerator or freezer to prevent spoilage. Use the lemon juice not only for flavor, but it also prevents the pesto from turning black when mixed with hot food.
See our Spaghetti with Shrimp in Spicy Pesto recipe here.
Head out to the garden or the local farmer’s market and bring home the basil!
This is the final video in our mini grilled chicken series: Grilled Boneless Chicken Thighs.
When you remove the bone from the thigh, the meat is thin and cooking time is quick. The thigh still retains some fat and remains moist. The flavorful meat is good with only salt and pepper and a little oil to prevent sticking. Also try different marinades and rubs.
I like to use the grilled boneless chicken thighs in sandwiches. Choose a nice bun or good bread and use your favorite condiment or condiments, pile on the lettuce and tomatoes and a few slices of dill pickle. The perfect sandwich!
Tune in to Honeypie’s Recipes YouTube Channel to view the Grilled Chicken Mini Series playlist!
Watch the Grilled Boneless Chicken Thighs Video Here
Cooking onions highlights their inherent sweetness. Making grilled onions does that and adds a lovely charred flavor so distinctive of the grill.
It’s a simple thing to make grilled onion rings, but frustrating. No matter how hard you try to keep the onion slice in one piece, it eventually softens and falls apart. Then the onion rings begin to fall through the grates and all is lost.
Now I use a vegetable grill tray. Don’t ask why it took so long to get one of these – it changed my life!
Slice and separate the onion rings. Toss with a little oil, salt and pepper, and strew the rings over the vegetable grill tray. Place on the hot grill, cover and cook for a couple of minutes. Turn and cook a little more. Keep turning and cooking until you get the desired doneness. I like some to have a little char on them, but still have some texture.
These are perfect for fajitas, hamburgers or toss over any grilled meat or vegetable.
Next up in mini course on cooking chicken: Grilled Bone-in Chicken Thighs!
Whenever cooking meat or poultry with the bone on, the cooking time takes a little longer. The bone can be in the center or perimeter and location also affects cooking time. Center bones take longer to reach and the meat near the bone is the last to cook because the bone holds that coldness from the refrigerator.
The best alternative on the grill for cooking anything with a bone is to start with direct heat and then move to the other side of the grill and finish on indirect heat. This keeps the outer meat moist and slowly lets the heat permeate throughout.
Chicken thighs have more fat than the breast, so if you overcook a little, it’s a bit forgiving. Use marinades, rubs or just plain old salt and pepper with a little olive oil.
Fire up the grill and get started on your grilled bone-in chicken thighs tonight!
Arugula and spinach are plentiful at the farmers markets now. Reach how to clean and store these stemmed greens and make a vibrant and delicious trip-color salad. As a bonus, we’ve included an extra recipe for parmesan crisps.
Arugula has dark green, small leaves with a peppery flavor that goes very well with other bitter greens, such as radicchio and endive. These are the classic lettuces used in a tri-color salad. The balsamic vinaigrette adds a little sweetness, a great foil for the bitter greens.
The parmesan are so easy to make. Just spread 2 tablespoons of finely grated cheese on in rounds on a lined sheet pan and bake until golden brown. For a little twist, use a crank or two of cracked pepper on each. Let them cook and firm up. Add to the salad for a beautiful presentation.
Make a classic Italian tri-color salad, arugula, radicchio and endive, with a balsamic vinaigrette and and add a Asiago crisp for taste and eye appeal. If you can't find Asiago cheese, substitute Parmesan.
½ cup grated Asiago cheese
freshly ground pepper, optional
Preheat oven 400 degrees F.
Line a baking sheet with silicon or parchment paper
Drop 2 tablespoons for each crisp onto the tray about 2 inches apart.
Spread the cheese into a circle with the back of the measuring spoon.
Sprinkle with a little freshly ground pepper, if desired.
Bake in preheated oven for 10 minutes or until golden brown.
Here’s another video in our mini course on cooking chicken: Grilled boneless chicken breast. Pound the breast with a meat pounder or heavy bottomed skillet to an even thickness. Use your favorite marinade, rub or merely sprinkle with salt, pepper and a drizzle of olive oil.
A grilled boneless chicken breast cooks quickly. Close the grill on the first few minutes. Gently pull the chicken away from the grate. If it doesn’t release easily, let it cook a minute or two more. Pulling now only rips the meat.
Flip the boneless chicken breast and continue cooking for a couple minutes more with the cover closed. Use a thermometer to get an internal temperature; 165 degrees F is considered safe, I prefer 170 degrees F to make sure there’s no pink left. Don’t forget to let them rest for 3-4 minutes!
These boneless chicken breasts are moist and flavorful, as well as quick and easy.
Salsa Crudo is a quick and easy dip to make that is also a great condiment. Add more chili for a spicier dip and don’t hesitate to a different pepper, such as a scotch bonnet, if you like the heat.
Fresh ripe tomatoes, which are just arriving at our farmers markets, add a natural sweetness to the salsa crude and provide a bright color you never get out season.
I prefer to remove the tomato seeds and the juicy pulp they are imbedded in. I find the salsa is too watery otherwise. Another way to reduce some of the excess liquid is to chop and salt the tomatoes and let sit in a strainer for 20 minutes before finishing the recipe. Adjust your salt after the salsa sits for 15 minutes.
Salsa Crudo is also delicious served over grilled chicken, fish or pork as a flavorful condiment.
Skinless boneless chicken breasts are so versatile. Here’s a simple way to sauté chicken breasts with only salt, pepper and a little olive oil. Pouring a vinaigrette or even a little fresh lime juice, over the chicken as soon as it comes off the heat quickly and easily infuses flavors into the chicken.
Make sure you pound the chicken breasts to even out the thickness and they’ll cook evenly. If you have time, let the chicken sit on the counter for 30 or 40 minutes to warm up a bit.
Check out the “Finger Test” video to test for doneness when you don’t have a thermometer handy.