Chocolate Lovers Brownie Biscotti

SERVES 24 | ACTIVE TIME 20 Min | TOTAL TIME 1 Hour

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons Medaglia D’Oro Espresso Instant Coffee
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup semi-sweet chocolate chunks, divided
1 cup white chocolate chips, divided
1/2 cup milk chocolate chips

Preheat oven to 350°F. Prepare large baking sheet by lining with parchment paper or a silicone baking mat.

In a large bowl whisk together flour, cocoa powder, espresso powder, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment (or in separate large mixing bowl using an electric mixer) cream butter and sugar until light and fluffy, about 3 minutes. Scrape down the bowl as necessary. If you are using a large stand mixer you will need to scrape down the bowl a lot as this is a small recipe. Add the eggs and vanilla. Beat to combine. Add the flour mixture and mix on low until combined.

Reserve 1/4 cup semi-sweet chocolate chunks and 1/4 cup white chocolate chips. Set aside.

Fold in the remaining 3/4 cup chocolate chunks, 3/4 cup white chocolate chips and 1/2 cup milk chocolate chips. Divide the dough in half and place both halves on the prepared baking sheet.

Use your hands to form each dough half into a 12 inches long, 4 inches wide log (about 1 inch tall). If the dough is sticky, lightly dust hands with flour and then try forming again. Make sure that the logs are not touching each other or touching the sides

Bake for 30-35, or until the dough is slightly firm to the touch. Cool for 5 minutes, then transfer the biscotti logs to a cutting board and cut loaf diagonally into slices (about 1" thick) using a serrated knife. My bread knife worked wonderfully for this.

Put the slices on their sides on the baking sheet, separated so they are not touching, and bake for 10-15 minutes,or until crisp. Place on a cooling rack and cool completely.

Meanwhile microwave the remaining 1/4 cup semi-sweet chocolate and 1/4 cup white chocolate chips, in separate bowls, until melted. Put biscotti back together into a log shape, where the bottoms are back on the bottom and you have 2 logs of biscotti.

Drizzle the top of the biscotti logs with the white chocolate, in a zigzag pattern across the top of both logs. Then drizzle the semi-sweet across the tops in a zigzag pattern, starting at a the opposite corner so the you have a crisscross of the chocolates. Leave biscotti in log shape and refrigerate until the chocolate is firm.

Put the biscotti apart and store in an airtight container for 3-4 days. You can also store them in a freezer zip top bag for up to 3 weeks.

Serve with a cup of coffee and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Hearty Beef and Sausage Chili

SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 15 Min

1 pound lean ground beef
1-2 jalapeno peppers, diced
1 teaspoon kosher salt
14 ounces smoked hot Italian sausage
2 (14.5 ounce) cans fire Roasted Diced Tomatoes with Garlic
2 (15.5 ounce) cans Bush's Kidneys Beans in Mild Chili Sauce
1 teaspoon crushed red pepper (to taste)

In a large (4 quart) saucepan over medium high heat, add beef, jalapeno and salt. Cooked until lightly browned, break beef up with a wooden spoon as it cooks.

Add sausage, tomatoes, beans, and crushed red pepper flakes (to taste - less for mild, more for hot). Stir. Simmer 5 minutes.

Serve and enjoy!

DONNA'S NOTES: Use chicken or turkey in place of the beef and sausage for a lighter meal. 

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Ravioli and Sausage Skillet

SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 30 Min

1 tablespoon extra virgin olive oil
16-oz bulk hot Italian sausage (chicken, turkey or pork)
1 (14.5 ounce) can fire roasted diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups water
16 ounces shredded Italian cheese blend, divided
25-oz frozen mini round cheese ravioli
4-oz Parmesan cheese, grated
6 basil leaves, chopped

Add olive oil to a large skillet over medium-high heat. Add sausage to skillet. Stir occasionally until cooked through.

Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic and onion powders, salt and pepper. Mix to combine. Add water and ravioli. Stir and cover. Cook 10 minutes or until ravioli is tender, stirring occasionally.

Preheat oven to broil.

Add 4 ounces of Italian cheese blend to skillet and gently fold in to combine. Sprinkle the remaining 12 ounces over the top of the skillet.

Broil in oven for 2-4 minutes until the top is bubbly and golden brown. Watch carefully cheese can turn crispy in a blink.

Remove from oven with oven mitts!! Sprinkle fresh grated Parmesan cheese over top, garnish with fresh basil, serve and enjoy.
 
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

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Best Ever Lemon Burst Pound Cake

SERVES 12 | ACTIVE TIME 10 Min | TOTAL TIME 1 hour 10 Min

9 tablespoons unsalted butter, room temperature (divided)
4 tablespoons powdered sugar, divided
2 large lemons, zested and juiced (about 2 tablespoons zest and 1/2 cup juice) 
1/2 cup whole milk
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon pure almond extract

Preheat oven to 325°F.

Prepare a 9”x5” loaf pan by brushing with 1 tablespoon butter and then sprinkle with 2 tablespoons powdered sugar and shake the pan back and forth to coat. Shake excess into sink. Set aside.

Combine lemon and milk in a small bowl. I like to use a 1 cup measuring cup; pour in lemon juice and then add milk. Set aside.

Combine flour, baking soda and salt in a medium bowl and whisk to combine. Set aside.

In a medium bowl, combine lemon zest and sugar. Mix with an electric mixer on low until all of the sugar is coated in the oils from the lemon zest. Add the butter and beat until light and fluffy, about 3 minutes. Add eggs and almond extract. Beat with mixer until well mixed. Add milk mixture and beat until you have a smooth mixture.

With the electric mixer on low, add flour and mix until combined. Do not overmix.

Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. Allow to cool in baking pan for 10 minutes, then turn out to a cooling rack and allow to cool completely (or serve immediately).

Sprinkle with the remaining 2 tablespoons of powdered sugar.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

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Jalapeno Popper Breakfast Taquitos

SERVES 12 | ACTIVE TIME 20 Min  | TOTAL TIME 30 Min

2 tablespoons unsalted butter, divided
1-2 jalapeños (to taste), seeds and veins removed, and finely chopped
8 large eggs
4 ounces cream cheese, cut into bits and softened
1/2 teaspoon kosher salt
6 strips Jones Dairy Farm Hickory Smoked Bacon, cooked and diced
4 links Fully Cooked Jones Dairy Farm Breakfast Sausage, diced
1/2 cup shredded Colby Jack cheese
12 flour tortillas

Heat oven to 425°F.

In a medium non-stick skillet, over medium-high heat, add 1 tablespoon butter and jalapenos. Cook the jalapenos, stirring occasionally, until softened, about 3 minutes.

In a large bowl whisk together the eggs, cream cheese, salt and pepper. Whisk until well combined. There will still be small chunks of cream cheese, don't worry that will melt into the eggs as it cooks.

Reduce heat to medium, pour the mixture into the skillet and cook, stirring with a heat safe silicone spatula, flipping the egg curds until no longer runny. The eggs will remain creamy. Set aside.

Melt remaining butter and brush the baking sheet. Reserve the remaining butter.

Lay out 6 tortillas at a time and add a spoonful of eggs to the lower 1/3 of the tortilla. Sprinkle with sausage, bacon and cheese. Roll the taquitos tightly without tearing the tortilla.  Place taquitos seam side down on the baking sheet.

Repeat until all of the taquitos are rolled, being careful not to allow the taquitos to touch.  If the taquitos are unrolling or tearing, slide a toothpick through the taquito, side to side to secure the it and keep it from unrolling.

Brush the taquitos with the remaining butter.  Bake 10-15 minutes until the tortillas are crisp or the ends begin to brown.

Serve and enjoy!

DONNA'S NOTES: To freeze for later use:  Prepare taquitos as described, but do not bake.  Place baking pan into freezer.  Allow taquitos to freeze solid.  Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.

They keep well for 6 months.  To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 15-20 minutes or until tortillas are completely warmed through.  Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Mexican Lasagna

SERVES 12  |  ACTIVE TIME 15 Min  |  TOTAL TIME 30 Min

1 pound lean ground beef
1 tablespoon olive oil
1/2 small yellow onion, grated or finely chopped
2 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon New Mexico chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (14.5 oz) can fire roasted diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen sweet corn
1 (4 oz) can fire roasted diced green chiles
1 (10 oz) can enchilada sauce
12 8” large flour tortillas
12 ounces Mexican cheese blend (or 8 ounces Pepperjack and 4 ounces Colby Jack cheese)
6 oz can sliced olives, drained
2 scallions, finely chopped
2 tablespoons chopped cilantro

Preheat oven to 425°F.

Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.

Smooth about 1/3 of the enchilada sauce over the bottom of a 9x13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).

Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of the cheese on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.

Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

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Slow Cooker Cranberry Apple Oatmeal

SERVES 4 | ACTIVE TIME 5 Min | TOTAL TIME 1 Hour 5 Min

 

2 cups old-fashioned oats
2 cups apples, peeled and cut into bite size pieces
1/2 cup craisins
1/8 cup brown sugar
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
4 cups water

Prepare your 5 quart slow cooker by spraying slow cooker with non-stick cooking spray.

Add oats, apples, craisins, brown sugar, butter and salt. Pour water over top and stir to combine. Cover and cook on high for 1 hour or low for 1-1/2 - 2 hours.

Serve and enjoy!

DONNA'S NOTES: To prepare the night ahead: add apples, craisins and butter to a zip lock bag. Refrigerate. Combine oats, brown sugar and salt to a separate zip top bag. Set aside. In the morning pour both bags into slow cooker, add water and turn on.

To reheat oatmeal, add a splash of water or milk to a 1 cup of oatmeal and microwave for 1 minute (more as necessary).

Overnight cooking method: Follow recipe as listed, cooking on low for 6-8 hours. Oatmeal will be very soft and porrage-like. 

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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