Self-frosting Nutella Cupcakes

Ingredients

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Directions

Preheat the oven to 325F.

In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.

Chicken Fried Steak and Gravy

Alton Brown is amazing!  This is his recipe from Good Eats!

Ingredients

• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 3 whole eggs, beaten
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon fresh thyme leaves

Directions

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks

Turkey-Stuffed Bell Peppers

Ingredients

5 medium green peppers
1 large onion, chopped
2 tsp olive oil
1-1/4 lbs. extra-lean ground turkey
2 tsp ground cumin
1 tsp Italian seasoning
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1 pkg (8 ounces) shredded cheese ( I like colby jack)
2 medium tomatoes, finely chopped
1-1/2 cups soft bread crumbs
paprika

Directions

1.  Cut peppers in half lengthwise and discard seeds.  In a large pot, cook peppers in boiling water for 3-5 minutes.  Drain and rinse in cold water; set aside.
2.  In a large skillet, saute onion in oil until tender.  Add turkey, cumin, Italian seasining, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
3.  Transfer to a large bowl; stire in the cheese, tomatoes and bread crumbs.  Spoon into pepper halves.  Place in a baking dish coated with cooking spray.  Sprinkle with paprika.
4.  Bake, uncovered at 325 for 20-25 minutes or until heated through and peppers are tender.