Seminary started again this past week, which means I am again cooking for my grandies and for my classmates. This week's dinner for the grands was chicken paprikas with egg noodles (recipe adapted from December 2003 issue of Gourmet) and lima beans. This week's class treat was Kahlúa bars. They were supposed to be served right out of the freezer, but they were actually eaten about 3 hours later. Oops. They still tasted great, they were just incredibly goopy.
Chicken Paprikas
3 lb. chicken pieces
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. oil
1 lg. onion, chopped
4 cloves garlic, finely-chopped
1 1/2 tbsp. paprika
16 oz. tomato sauce
1 1/2 c. water
1 c. sour cream
Rinse chicken and blot dry. Season to taste with salt & pepper. Heat the oil and add the chicken, skin side down. Brown on all sides, then set aside. Sauté the onion and garlic in the same pan until lightly browned, about 6 minutes. Add paprika, tomato sauce and water. Add chicken, skin side up. Cover and simmer 30 minutes. Uncover and cook 10 minutes, to thicken sauce. Add 1/2 tsp. salt and 1/4 tsp. pepper. Put one cup of sauce in a bowl and cool slightly. Whisk the sour cream into the cooled sauce. Blend with the rest of the sauce. Adjust seasonings. Serves 4.
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. oil
1 lg. onion, chopped
4 cloves garlic, finely-chopped
1 1/2 tbsp. paprika
16 oz. tomato sauce
1 1/2 c. water
1 c. sour cream
Rinse chicken and blot dry. Season to taste with salt & pepper. Heat the oil and add the chicken, skin side down. Brown on all sides, then set aside. Sauté the onion and garlic in the same pan until lightly browned, about 6 minutes. Add paprika, tomato sauce and water. Add chicken, skin side up. Cover and simmer 30 minutes. Uncover and cook 10 minutes, to thicken sauce. Add 1/2 tsp. salt and 1/4 tsp. pepper. Put one cup of sauce in a bowl and cool slightly. Whisk the sour cream into the cooled sauce. Blend with the rest of the sauce. Adjust seasonings. Serves 4.
Kahlúa Bars
Bars:
1 1/2 c. graham cracker crumbs (I used cinnamon graham crackers to make mine)
1 c. chopped toasted almonds (I used the slivered kind and it worked out just fine)
1/2 c. butter
1/4 c. sugar
1/2 c. cocoa (I used Ghirardelli)
1 slightly beaten egg
1 1/2 tsp. vanilla
3 tbsp. Kahlúa (I imagine you could use another coffee liqueur like Tia María)
Icing:
6 tbsp. butter, room temperature
1 3/4 c. powdered sugar
1 tbsp. milk or cream
3 tbsp. Kahlúa
Topping:
1 1/2 tbsp. butter
4 oz. chocolate chips
Mix crumbs and almonds. Melt butter on low. Add sugar, cocoa, egg, vanilla. Cook 4 minutes, until the mixture is thickened. Mix with the graham crumbs. Sprinkle with Kahlúa and mix gently. Press evenly into a 13 x 9 pan. Freeze. To make the icing, beat the butter with the powdered sugar. Add the milk/cream and Kahlúa. Spread over bars and freeze 2 hours. To make the topping, melt the butter and chocolate together (I used the microwave to good effect) and spread over the frozen icing. Serve while still nice & solid!
1 1/2 c. graham cracker crumbs (I used cinnamon graham crackers to make mine)
1 c. chopped toasted almonds (I used the slivered kind and it worked out just fine)
1/2 c. butter
1/4 c. sugar
1/2 c. cocoa (I used Ghirardelli)
1 slightly beaten egg
1 1/2 tsp. vanilla
3 tbsp. Kahlúa (I imagine you could use another coffee liqueur like Tia María)
Icing:
6 tbsp. butter, room temperature
1 3/4 c. powdered sugar
1 tbsp. milk or cream
3 tbsp. Kahlúa
Topping:
1 1/2 tbsp. butter
4 oz. chocolate chips
Mix crumbs and almonds. Melt butter on low. Add sugar, cocoa, egg, vanilla. Cook 4 minutes, until the mixture is thickened. Mix with the graham crumbs. Sprinkle with Kahlúa and mix gently. Press evenly into a 13 x 9 pan. Freeze. To make the icing, beat the butter with the powdered sugar. Add the milk/cream and Kahlúa. Spread over bars and freeze 2 hours. To make the topping, melt the butter and chocolate together (I used the microwave to good effect) and spread over the frozen icing. Serve while still nice & solid!
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