Splurge! Espresso Brownies

This is another Giada De Laurentiis recipe;  I first tried it after I watched her make them on her show, Everyday Italian...some years ago.  Since that time we don't eat that many sweets around here, but these are a great desert to make when you are having company or taking to a pot luck.  You'll be the star of the show!

Image source: Wikipedia Commons

Espresso Brownies

yield: 36 bite sized brownies

Nonstick vegetable oil cooking spray

1/3 cup plus 2 tablespoons water

1/3 cup vegetable oil

2 large eggs

2 tablespoons plus 2 teaspoons espresso powder

1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)

3/4 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 tablespoon unsalted butter, room temperature

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.html?oc=linkback

Chicken Spezzatino

I am a Giada De Laurentiis fan...in case you did not already know.  This recipe is based on her recipe for terrific Italian Chicken Stew.

Marietta's Chicken Spezzatino

serves 5

2 tablespoons olive oil

2 celery ribs, chopped

1 carrot, peeled and chopped

1 small onion, chopped

1 teaspoon salt, plus more to taste

1 teaspoon fresh ground pepper, plus more to taste

14 1/2 ounces chopped tomatoes, undrained

14 ounces reduced-sodium chicken broth

1 t dried basil

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dried thyme

2 boneless skinless chicken thighs 

15 ounces kidney beans, rinsed and drained

Sauté celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes. Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.

Add chicken thighs and press them down to submerge under the liquid and bring liquid to a simmer.

Reduce heat and gently simmer the chicken, turning over often for about 30 minutes, or until chicken is almost cooked through.

Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.

Remove chicken from saucepan and let cool 5 minutes. Shred chicken or cut into bite sized pieces. Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.

WW points: 7 per serving

Balsamic barbecue sauce

If you've never tried making your own barbecue sauce...this one is from Giada deLaurentiis and it's excellent for chicken or steak.  Try it, you'll like it!

Balsamic Vinegar--"aceto balsamico"
Image source: Wikimedia

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-or-steak-with-balsamic-bbq-sauce-recipe.html?oc=linkback

Note:  This is a great barbecue sauce for Easy Barbecued Chicken Thighs  which was posted in this blog on July 11, 2014.