Tiramisu Brownies

Drumroll please… Finally our first dessert of 2015 will make its debut. So this is a recipe I have been perfecting for some time. I finally finished it and its fabulous! I have to say that the tiramisu cupcakes are still my favorite rendition of tiramisu. But those require a full day of work. The tiramisu brownies can be whipped up in minutes. Especially if you can find soft lady fingers at a specialty food store. Which I of course could not find… so I made my own and everything was fine. Tiramisu translates to “pick me up” in Italian. And if you are in a baking slump, this recipe will certainly give you the lift that you need.




I would serve these with sparkling wine of course. If you want to keep things Italian, you should have prosecco. These wines are made with Glera grapes, they must be 85% glera to be prosecco. This wine is protected in Italy similar to how Champagne is regulated in France. You should always buy prosecco that is labeled at least DOC – denominazione de origine controllata. This is the second highest designation of Italian wine. DOCG is the highest (denominazione di origine controllata e garanita). Sorelle Bronca Prosecco is an excellent choice. It is one of the higher end sparkling Italian wines that you can find at most grocery stores. Mionetto Prosecco is also delicious for about half the price. Mionetto is very refreshing and quite dry, perfect for dessert. Continue reading “Tiramisu Brownies”

Chicken Korma

I know, I know, you’re getting sick of the slow cooker recipes here. But I have not grown tired of the crock pot just yet! Besides my new addiction to this kitchen appliance, I have always had an addiction to Indian food. It’s just so freaking good. This Chicken Korma is a nice change of pace from the traditional stews and roasts of winter. It will totally warm you up but the spices are like nothing else. I had a real live Indian person taste this Chicken Korma. She reports that it is authentic. So I win. My other win here is that only one out of every ten recipes receives the honorable high approval of my husband. When he really likes something he says, “that [insert food here] is bangin’.”



Chicken thighs are a new ingredient staple for me these days. For some reason I always bought chicken breasts in the past. But these really hold up to longer cooking times and work better in soups or a curry like this one. And it is much cheaper than boneless, skinless chicken breasts. This recipe should serve 8. A serving is 1 cup chicken plus 1/2 cup cooked rice. And amazingly it comes out to around 350 calories! Indian food for 350 calories? Yes, it is true. Besides how delicious this curry is, the second best thing is that you should have these spices in your pantry. These are pretty basic ingredients and not the unusual spices you often find in Indian recipes. So hopefully you have these in your kitchen, because you are going to love this recipe. Continue reading “Chicken Korma”

Slow Cooker Ragu

Ragu is kind of a blanket term for Italian sauces with meat that are typically served over pasta… I cannot really call this a bolognese because of the way the meat is prepared. But Bolognese and Ragu alike originate from the Emilia-Romagna region of Italy which is heavily influenced by French cuisine. Traditional Bolognese (from the capital of Emilia-Romagna, Bologna) contains a finely chopped or ground meat along with a soffritto – carrots, celery, onion. It also contains some sort of fatty pork meat, like the pancetta in the recipe below. And of course it has tomatoes in some form and red wine. I have been doing a lot of research lately, reading some new books including Essentials of Italian Cooking by Marcella Hazan. I am really dedicating myself to learning the regional cuisines and wines of Italy. It is just one million times more interesting than reading First Aid for the Emergency Medicine Boards. Those people cannot compete with the expertise of Marcella Hazan. I just love her voice in this book. I appreciate that she is telling us DO NOT cook this way because it is not good enough. It makes me feel like maybe my food blog is not as harsh as I think sometimes.


I have also been doing a lot of slow cooker research, it is my new fascination. I feel like there are so many awful crock pot recipes on the internet! (is that too harsh?) You cannot just throw all the ingredients in and expect to develop depth of flavor. And I think Marcella would agree with me. So I have created this fabulous Ragu with a slow cooker and I tried to make it more authentic Italian, thus it does require a few steps on the stove. It is worth it though! You cannot make a real italian sauce without the soffritto, and the soffritto must be sauteed on the stove. The meat must also be seared to lock in flavor. This slow process will develop your rich flavors and tender beef but you will have to thicken the sauce on the stove. If you have one of those fancy slow cookers where the bowl goes on the stove, then this is completely no big deal. But if not you will have to dirty one skillet. If you don’t yet own one and are thinking of purchasing a slow cooker, this would probably be perfect. You may alternatively turn the slow cooker up to high and remove the lid at the end of cooking, depending on the heat, this may reduce your sauce sufficiently.


Serve this with tagliatelle, it will be distinctly traditional. If you cannot find tagliatelle, try to find a noodle that is sort of wide and flat. And Marcella Hazan would not accept anything less than legit italian canned whole plum tomatoes, so please try and find them. This recipe produces something incredible, so do not skimp on the quality of the tomatoes. However there are some excellent and reasonably priced Italian wines out there. If you are looking for wine to add to your sauce and to drink with your dinner, I would recommend Cielo pinot noir. Cielo is an excellent budget wine that you should be able to find for around seven dollars. It’s a very fruity, jammy pinot noir that could not possibly be more drinkable. So be careful… because you may finish the bottle before your sauce is done reducing on the stove. And then you may be unable to capture the perfect picture of your final product.


Slow Cooker Ragu

4 oz pancetta, chopped
2 lb chuck roast
Salt and pepper
1 tbsp olive oil
2/3 cup carrot diced
2/3 cup celery diced
1 1/2 cups onion, diced
1 tbsp minced garlic
1/2 tsp red pepper flakes
1/2 cup dry red wine
28 oz can whole peeled Italian tomatoes, chopped fine or crushed in the food processor
1 cup chicken stock (preferably homemade)
1 bay leaf
1 lb tagliatelle

In a large skillet, sauté pancetta over medium heat. Season the roast generously with salt and freshly ground black pepper. When the pancetta is slightly crispy and has rendered it’s fat, remove pancetta with a slotted spoon to the bowl of a slow cooker. Sear chuck roast in the fat from the pancetta over medium-high. (You may want to cut the roast in half depending on it’s shape.) Sear all sides of the meat until browned, ~4 min per side. Remove the chuck roast to the bowl of a slow cooker.

Add olive oil to pan, swirl to coat. Sauté the carrots, celery, and onion over medium heat for 7 minutes, until the onion is slightly translucent. Add the garlic and crushed red pepper, cook for 2 minutes until fragrant. Deglaze the skillet with 1/2 cup red wine. Cook for 5 minutes until it is mostly evaporated.

Stir in the crushed tomatoes, chicken stock, and bay leaf. Bring to a boil. Carefully pour this tomato mixture into the bowl with the chuck roast and pancetta. Cover and cook on low for 5 hours. The beef should be easily shredded with a fork.

Remove beef to a plate. Pour all the leftover liquid into the skillet. Bring to a boil over medium heat. Cook for 10-15 minutes until reduced and thickened (I also added a little flour to mine). Shred the beef finely and mix in with the tomato sauce. Serve over noodles.

This is a Bubbly Kitchen original recipe.

Chicken and Biscuits

I don’t want anyone to think I am getting too fancy up in 2015. This recipe cannot really be described as elegant but it is pretty awesome. It’s another excellent recipe for clearing out your pantry and freezer. You do need a can of condensed cream of chicken soup. Which I will say that I am embarrassed this was sitting in my pantry, who knows why I bought it. Cream of chicken soup kind of grosses me out, despite the fact that I used to eat it plain as a kid when I was sick. Oh wait, maybe that’s why it seems gross… But maybe you have some sitting in your pantry too and want to get rid of such an atrocity. I personally had a surplus of self-rising flour around so I topped this casserole with homemade biscuits, but any biscuits in your freezer will do. But besides making the biscuits, this casserole could not be any easier.


My casserole contained corn, carrots, and peas but please, use whatever vegetables you need to eliminate from storage. Cheddar cheese is also easily substituted for what you have on hand. The chicken I used came from a bunch of rando chicken pieces from the freezer that I previously made into stock – and it was still super tasty. So whatever chicken you have on hand, it will do just fine. This casserole should make about 6 servings, and surprisingly each serving is around 400 calories. And it may seem like the biscuits will get soggy if you try to save leftovers for lunches later in the week – but it was still just as delicious days later.


Chicken and Biscuits
1 can condensed cream of chicken soup
1/2 cup sour cream
2 cups chopped cooked chicken
16 oz frozen mixed vegetables, thawed (or canned)
1 cup shredded sharp cheddar cheese
9 biscuits (either frozen or made as prepared on an all-purpose baking mix package)

Heat oven to 375 degrees. In a large bowl, stir together the cream of chicken soup and 1/2 cup sour cream. Mix in the chicken, vegetables and cheese. Spread this mixture into an 8 inch square baking pan.

Prepare your biscuits as directed on the baking mix box. Roll them out and cut them into circles or simply drop heaping tablespoons of dough onto the casserole. Bake for 35 minutes, the casserole should be hot and bubbly and biscuits golden brown.