S'mores Squares

This recipe is the first time I used the label 'marshmallow'.  I am flabbergasted.  I suppose I can't put a recipe up for my favorite guilty pleasure...

Ingredients: Marshmallow fluff

Instructions: Purchase jar of fluff, the off-brand is just as good as the name brand.  Take home.  Ensure you are alone.  Unscrew cap, set aside.  Pick the largest spoon from your silverware drawer.  Insert spoon in sugary, fluffy goodness.  Remove.  Slowly savor the magic of marshmallow fluff.  Repeat if necessary.  Close lid.  Place back in the exact location in the pantry so nobody knows your dirty secret.

Because clearly there's not much to it.  And while marshmallow fluff is incredibly satisfying and delicious, these S'mores Squares are better, and practically as simple.  So you should probably make them, and uh not tell anybody about my marshmallow fluff secret.

Raspberry Chocolate Ganache Sandwich Cookies

Girl Scout cookies have a dear place in my heart.  No commercial cookie even comes close to competing with the sheer deliciousness of a Tag-a-long, Samoa, or Thin Mint.  Seriously though.  Maybe it's the exclusivity that make them taste so divine, or the dynamic crunchy/chewy/sweet combination that enables them to supersede every other cookie in existence.  Either way, they are basically the greatest cookies ever.***

Pepperidge Farms' Mint Milano cookies do however follow as a close second in the commercial cookie championship. (I like alliteration.)  These super simple cookie sandwiches are loosely inspired by Milanos, only better, because I made them.  No, I'm kidding.  They're better because the group of business students I fed them to said they were better.  And folks, that measure right there is as good as science.

Blackened Chicken with Couscous & Blackbeans

This whole meal comes together in 20 minutes- which is basically why it's blog worthy.  The flavors aren't ground breaking or anything- but 20 minutes folks! And, the chicken isn't really blackened.. obviously, but it has all the same flavors as your typical blackened chicken... hence the name.

 Chicken

• 1/2 tsp paprika (I like smoked)
• 1/8 tsp salt
• 1/4 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/4 tsp dried thyme
• 1/8 tsp white pepper
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• 1/4 cup whole wheat flour
• 2 Tbs olive oil
• 4 skinless, boneless chicken breasts

1. In shallow bowl combine everything but the olive oil and chicken.  Heat the olive oil over medium-high heat in a large skillet.  Coat the chicken in the flour-spice mixture, and place in the heated pan.  Cook about 6 minutes per side, until the crust is golden and the juices run clear.

Couscous

• 2 cups whole wheat couscous
• 2 cups vegetable stock
• 1 15oz can black beans
• 1 cup frozen corn
• 1 tsp Worcestershire sauce

1. In a saucepan bring the vegetable stock to a boil, add the couscous, beans, and corn, then turn off the heat.  Cover and let sit for at least five minutes.  Add Worcestershire sauce, fluff with a fork and serve.

Yields 4 servings.

Chicken Quinoa Chili

• 1 medium white or yellow onion, diced
  
• 1 Tbs olive oil
• 1 lb boneless skinless chicken, in 3/4" cubes
• 3 cups chicken or vegetable stock
• 1 can petite diced tomatoes
• 1 can (6-8 oz) diced green chiles
• 3 cans beans (your choice, I use white beans, pinto beans, and black beans)
• 1 cup frozen corn
• 1/2 cup quinoa
• 2 carrots, shredded
• 1 Tbs chili powder
• 1 tsp cumin
• 1 tsp chipotle chili powder
• 1 tsp paprika
• 1/2 tsp white pepper
• 1/2 tsp cayenne pepper (optional)

1. In a large stock pot, heat olive oil over medium-high heat.  Add diced onions and cook until tender.  Season the chicken with salt and pepper, and any selection of the aforementioned spices, and toss in the hot pot.  Cook for 5-7 minutes, or until juices run clear.
2. Add the chicken stock, green chiles, diced tomatoes, beans, chili powder, paprika, cumin, chipotle chili powder, white pepper, and cayenne pepper, and stir well.
   
3. Bring to a simmer and cook for 20-30 minutes.  Add the corn, carrots, and quinoa and allow to simmer for 20 minutes more.