Thursday, February 26, 2009

Dinner and Dessert!

I made these two recipes awhile back but never got around to posting them. The sandwiches are just the right amount of sweet and spice and make for a nice comfort food on a cold rainy day!
Don't let the word "carrot" in this cake recipe fool you--it is by no means healthy! But tasty? Yes, indeed!
I know many restaurants pair their foods with wine...I'd pair these sandwiches with a nice cold root beer and the carrot cake with a nice hot cup of Cody's coffee. That's just how my restaurants works! Want to come dine in sometime?
Yum!

Pulled Chicken Sandwiches

4 skinless, boneless chicken breast halves (about 2 pounds)
Salt and pepper
1 onion finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce
6 kaiser or French rolls, split
6 ounces shredded Monterey Jack cheese (about 1 1/2 cups)
1. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just
enough water to cover (about 1 1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
2. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.

Carrot Tea Cake with Cream Cheese Frosting

Martha's Cake

My Cake
(displayed on a deviled egg tray: beat that Martha!)

Carrot Tea Cake with Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioners' sugar
  1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
  3. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

2 comments:

Andy and Julie said...

That looks so good. If we hadn't already eaten that would be our dinner:) Yummy!

Mama Foster said...

ok was the carrot cake at our last MOPS meeting? because it was so delicious!