Flourless Peanut Butter Chocolate Chip Cookies

Posted on September 16, 2024 by Angie

If you peruse any of my recipes, you’ll quickly find I don’t have an aversion to flour. If, by chance, you do, then these cookies are right up your alley because they are good. Not only that, but with just a few ingredients, you can have scrumptious cookies in no time.

Ingredients:

1 cup natural peanut butter – the kind with the oil on top that you have to stir in

1 cup granulated sugar

1 egg

Pinch of salt

1 tsp of vanilla extract

Chocolate chips

Preparation:

Preheat oven to 375° F.

Mix together the first 5 ingredients until fully incorporated. Add in chocolate chips of choice. I used milk chocolate chips above & the similarity between these & a Reese’s peanut butter cup were striking!

Drop by mounds.

Bake for 8-11 minutes, depending on size. Start checking at 8 minutes.

When finished baking, place tray on cooling rack & place in refrigerator to cool. Once cooled, remove from baking sheet & store in a sealed Tupperware container in the refrigerator.

Enjoy!

Source: TikTok – Lotsamiles

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Creamy Chicken Sausage Orzo Pasta

Posted on September 12, 2024 by Angie

This is a dinner that comes together quickly & hits the essentials: protein, vegetable, & carbs – all in one dish – along with the other essential: FLAVOR!

Ingredients:

4 – 5 chicken sausage links, sliced (if the package of chicken sausages has 4, use that, or because mine had 5 & I didn’t want a lone one leftover, use all of them)

3 – 4 cups baby spinach

6 cloves garlic, minced

1 tsp onion powder

1 tbsp Thyme

2 cups chicken bone broth

1/4 cup heavy cream

1 cup Orzo, dry

1/2 tsp black pepper

1/2 tsp red pepper flakes

1/3 tsp salt

1 tbsp olive oil

Freshly grated Parmesan cheese

Ingredients:

Drizzle olive oil over a large skillet, bring to medium high heat, add chicken sausage, & cook/ heat for 6-7 minutes, until lightly browned. Add minced garlic & sauté for 30 seconds, stirring to ensure it doesn’t burn. Stir in orzo to toast for 60 seconds. Pour in chicken broth, heavy cream, & seasonings; mix well. Bring mixture to a boil, then reduce heat, cover & simmer for 10-12 minutes; stirring occasionally until orzo is tender & liquid is mostly absorbed. Stir in spinach leaves until wilted. Top with freshly grated Parmesan cheese.

Enjoy!

Adjusted slightly from: TikTok SmallerSam_PCOS

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Refried “cheater” Beans

Posted on September 4, 2024 by Angie

I tend to prefer charro beans, but tonight, given my mission to work through saved recipes, I opted for this recipe (that & we were having fajitas). I’m so glad I did – I found these to be absolutely perfect!

They’re called “cheater” refried beans because they’re made from a can as opposed to buying dried beans, sorting out the pebbles/ stones & then allowing to cook all day. At the end of the day, beans are beans – might as well save some time & crack open a can.

Ingredients:

2 cans of 15oz or 1 can of 28oz pinto beans (not drained)

1 tbsp chili powder

1 tbsp flour

2-3 tbsps oil

1/2 cup Colby Jack cheese, shredded

3/4 tsp Kosher salt

Preparation:

In a medium saucepan, heat the oil to medium heat. Whisk in the chili powder & flour, stir in the beans, & mash. Allow it to thicken. Once thickened, add in shredded cheese, salt, & stir to combine.

Enjoy!

Source: TikTok Zoe Barrie

Posted in Mexican, Sides, Vegetarian | Leave a comment

Lemon Ricotta Pancakes

Posted on August 25, 2024 by Angie

This summer we’ve had an unusual amount of early morning rain showers. It’s simultaneously out of the norm & refreshing. The other day upon waking, it wasn’t raining yet, but the thunder was rumbling as if to announce the rains arrival which later rolled in with the darkened sky. With the back door open & the rain coming down, I opened up a playlist of music & got to work singing along (it is always a sing along) & tried my hand at these pancakes.

Oh my yum! They were freaking delicious! My sing along quickly turned into my feet doing a happy clappy dance party as I ate them standing in the kitchen. That’s what we call celebrating the little moments in the morning of a random day in the week.

Ingredients:

4 eggs, whites & yolks separated

12 oz Ricotta cheese

1 1/2 tbsp granulated sugar

1 1/2 tbsp lemon zest

The juice of one lemon

1/4 tsp vanilla bean paste or extract (optional)

1 tsp salt

3/4 cup flour

Lemon curd

Fresh raspberries

Preparation:

In one bowl, whip the egg whites until stiff peaks form; set aside. In another bowl, blend together the egg yolks, ricotta cheese, sugar, lemon zest, lemon juice, vanilla bean paste/ extract & salt. Stir in the flour until there are no remaining white streaks. With a spatula, gently fold in the egg whites until smooth.

Heat a griddle over medium heat. Grease griddle with butter or canola oil & drop batter to preferred size. Cook until lightly browned on both sides.

Add pancakes to a plate & top with lemon curd & fresh raspberries or blueberries.

Enjoy!

Adapted slightly from:

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Hummus – Take 4

Posted on August 22, 2024 by Angie

In all fairness, I never imagined I’d have more than one hummus recipe, but here we are at the 4th one. I mean, hummus has all of 4 or 5 ingredients. What could make such a major change to warrant another post?

Preparation.

This recipe, has now become my favorite. It’s so smooth!

Ingredients:

1 15.5 oz can of Garbanzo beans/ chick peas, drained & rinsed

1/2 tsp baking soda

1-2 garlic cloves

Juice of 1 lemon

1/4 cup tahini

Salt to taste

3 ice cubes

Paprika

Olive oil

Preparation:

Fill a medium size saucepan with water, add baking soda & bring to a boil. Add the garbanzo beans/ chick peas & boil for 10 minutes. As the beans cook, the outer skins start to come off. Discard these. Once done cooking, drain & rinse with cold water, removing more of the outer skins until nearly gone.

Transfer beans to a food processor & pulse a few times until course & mealy. Scrape down the sides, add the garlic cloves, juice of lemon, sea salt, & tahini. Blend for 3-5 minutes. Add in 3 ice cubes to emulsify. Blend until incorporated. Transfer to a bowl. Top with smoked paprika & drizzle with olive oil.

Enjoy!

Source: TikTok Chef Erin Morley

Posted in Appetizers, Snacks, Vegetarian | Leave a comment

Spaghetti al Pomodoro

Posted on August 18, 2024 by Angie

As a kid, I remember my mom compiled so many recipes she’d cut out of magazines she started storing them in photo albums tucked into the corner of the kitchen where she stored all her cookbooks. Now, in the digital age, I’ve accumulated my own version kept all nice & neat in the confines of my phone. In an effort to clear things out, I’ve decided to work my way through some recipes I have saved.

With it being the height of summer, tomatoes are at their finest & my basil plant is threatening to take over like a weed so I opted for this recipe for dinner last night. Light, fresh, & fragrant, it’s a perfect summer meal.

Ingredients:

8 oz spaghetti

1 1/2 cups of cherry tomatoes, halved

4 large garlic cloves

Handful of fresh basil

1/3 cup of Olive oil

1/2 cup of water

Salt

Freshly grated Parmesan/ Asiago cheese

Preparation:

Heat olive oil, in a large skillet over medium high heat. Once heated, add in the garlic cloves & cook for 1 minute to infuse the olive oil. Stir in the tomatoes, season with salt, and rip apart several basil leaves right into the mixture; stir together to incorporate. Add about a 1/2 cup water, cover & cook for 5 – 10 minutes, stirring occasionally.

Cook spaghetti al dente, according to package instructions.

At the end of the cooking time, remove the garlic cloves from the tomato mixture, smear the cloves into a paste & stir back into tomato mixture. Drain the spaghetti, reserving a 1/2 cup pasta water. Add the spaghetti to the skillet, pour in the pasta water, drizzle with more olive oil, add in another leaf or two of freshly torn basil, mix/ toss to incorporate. Add freshly grated cheese to the top.

Enjoy!

Source: TikTok Francesco Mattana 09/18/2023

Posted in Pasta, Vegetarian | Leave a comment

Single Serving (big ass) Peanut Butter Chocolate Chip Cookie

Posted on August 15, 2024 by Angie

Sometimes the body’s need for a sweet treat requires nothing more than to meet its demands. This is where this recipe for a singular big ass cookie comes in handy. I say big ass cookie because this could easily have been made into two, but alas, when your body has needs you might as well go all in. You could eat half & save the other, but honestly, I can’t begin to even fathom the idea…

Ingredients:

2 tbsp brown sugar

1 tbsp granulated sugar

2 tbsp butter, melted

1 tbsp peanut butter

2 tsp scoop of peanut butter, frozen

1/4 tsp vanilla extract

1 tbsp of a whole whisked egg

Pinch of salt

1/4 tsp baking soda

5 tbsp flour

2 tbsp chocolate chips, divided

Preparation:

Using a 2 tsp cookie scoop, scoop out peanut butter onto a piece of parchment paper and place in freezer.

Preheat oven to 350° F degrees.

In a small bowl, melt the 2 tablespoons of butter & whisk in 1 tablespoon peanut butter until smooth. Add 2 tablespoons brown sugar & 1 tablespoon granulated sugar; mix well. Beat in a 1/4 tsp vanilla extract & 1 tablespoon of whole whisked egg. Sprinkle the baking soda over the mixture & stir in 5 tablespoons of flour until just combined. Fold in 1 1/2 tablespoon chocolate chips, reserving some for once the cookie is assembled.

Remove the frozen peanut butter scoop from the freezer. Divide the dough in half & place the frozen peanut butter scoop between the two halves; seal together. Place on a parchment lined baking sheet, press remaining chocolate chips on top/ sides of the dough ball & bake for 11-12 minutes.

Allow to sit on the baking sheet for several minutes.

Pour yourself a tall glass of milk & enjoy!

I ate this right off the pan & had to use a fork once I got to the pool of melted peanut butter 😋

Evidence A:

Luckily, I remembered to snap a picture before I ate it all. I may have ruined my dinner tonight, but it was worth it 😉

Source: TikTok buuckfarmsbakery

Note: In the video, she says you can also bake in the air fryer. Preheat air fryer to 325° F & bake for 10 minutes. I made mine in the oven.

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Migas

Posted on July 14, 2024 by Angie

Once upon a former life, while in college, I shared a home with 6 other people, one of those roommates made a quick, delicious breakfast for dinner dish: Migas.

We are in the throes of moving out of state: sorting through belongings, packing, deep cleaning, more packing & endless cleaning for our home that just went on the market. In the spirit of getting shit done, and because our realtor thinks a home sells better when it looks as though no one is living there (whilst still living there), I packed our dishes & decided to work our way through paper plates & bowls. With an open house this afternoon and knowing I had all the ingredients on hand, I quickly assembled breakfast for me & my husband. So good & tasty!

Ingredients:

Canola oil

5 corn tortillas, chopped into bite size pieces

7 eggs, whisked

1 diced jalapeño

1/3 cup chopped tomato

1/4 – 1/3 cup diced onion

S & P

Preparation:

In a large skillet, heat the oil over medium-high heat. Once heated, add the bite size tortillas & cook for 5 minutes until golden brown & crispy. Add the jalapeño, tomato, & onion & cook with the tortillas for another 2 minutes. Pour in the whisked eggs, stirring to incorporate. Season with fresh ground salt & pepper & cook until eggs are set.

Transfer to bowls, add salsa, if desired.

Enjoy!

Posted in Breakfast, Vegetarian | Leave a comment

Italian Cheese & Spinach Tortellini Pasta Salad

Posted on June 26, 2024 by Angie

When the outside temperature is high & the humidity is sweltering sometimes the last thing I want to do is turn on the oven. Thankfully, forfeiting the extra heat in the kitchen doesn’t also mean sacrificing great taste. This dinner comes together in no time & the leftovers are just as good.

Ingredients:

20 oz package of fresh tortellini of your choice

1 bottle of Restaurant Style Italian Dressing

1 zucchini, quartered & chopped

1 container/ bag of cherry tomatoes, halved

1/3 red onion, diced

S & P, to taste

Preparation:

Heat a large pot of water to boiling. Once boiling, toss in some salt & add tortellini & boil to package specifications, usually only 3-4 minutes.

While the pasta is cooking, chop up the vegetables, transfer to a bowl & season with salt & pepper; set aside.

Once the pasta is done, immediately remove from heat & rinse with cold water to stop the cooking.

Transfer tortellini to a large bowl, pour in the desired amount of Italian dressing, & stir in the vegetables to incorporate.

I’ve eaten it immediately after making & have also made it the night before. Both are good. The overnight method allows it to marinate in the dressing locking in the flavor.

There’s so much flexibility in this dish. You can add in all kinds of vegetables like olives, diced peppers, chopped broccoli or cauliflower.

Enjoy!

Posted in Salads, Vegetarian | Leave a comment

Homemade English Muffins

Posted on May 1, 2024 by Angie

Recently, the phrase: “if you can buy it, you can make it” has been milling around in my head. Along with that makes me think of a quote by Michael Pollan, “Eat all the junk food you want as long as you cook it yourself.” Not that English Muffins are junk food, it’s just these are thoughts that sometimes occupy my mind.

It had never occurred to me to make my own English Muffins, but I had a hankering & my FYP on TikTok has provided plenty of videos so this morning I turned my hankering into breakfast.

Ingredients:

1/2 cup warm milk

2 tbsp honey

2 tbsp melted butter

1 tsp fast-rising yeast

1 egg

1 3/4 cups all-purpose flour

1/4 tsp salt

Corn meal, for dusting

Preparation:

In a large bowl, whisk together milk, honey, & melted butter. Sprinkle yeast over top of mixture & let sit for 5 minutes. Whisk mixture, add egg, & whisk again.

Add the flour & salt & stir until dough forms. It will be sticky. Cover with a towel & put in a warm place for an hour to rise & double in size. (For a warm place, you can turn the oven on to 200° F & then turn off & place in oven with door cracked.)

Once risen, transfer dough to a lightly floured surface & spread to a 1/2 – 1” thickness. Using a cutter, or glass jar, cut out circles (without twisting) of dough. This recipe should yield 4 – 5 muffins.

In a large cast iron skillet, heat to medium low. Dust tops & bottoms of muffins with cornmeal. Transfer to heated skillet, cover, & cook for 4-6 minutes on each side or until lightly browned.

Enjoy!

*I doubled the recipe & it made 9.

Source: TikTok – Skylar

Posted in Bread/ Muffins, Breakfast, Uncategorized | Leave a comment