Cast Iron Skillet Chocolate Chip Cookie

Posted on March 6, 2015 by Angie

Skillet Cookie - side viewSkillet Cookie

Very rarely do we order dessert out at a restaurant & even more rarely do we allow the girls to choose the dessert. Once upon a time, many years ago, we allowed the girls to select the dessert and they chose the skillet chocolate chip cookie with ice cream. They were thrilled. When I came across this recipe, I knew it would be an instant hit with them.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 sticks butter
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 3 tsp. vanilla extract
  • 2 eggs
  • 1 12oz. bag of chocolate chips

Preparation:

Preheat the oven to 375 degrees. Butter a 12 inch cast iron skillet; set aside. In a stand-up mixer, beat the butter, sugars, eggs and vanilla together. Add in the flour, soda, and salt and stir to combine. Add in the chocolate chips, reserving a handful.

Press the mixture evenly into the skillet. With the remaining chocolate chips, sprinkle around the top and gently press in. Bake for 20 – 22 minutes to ensure the middle is set. Remove from oven, cool, or slice and serve.

Source: http://www.year-roundgiving.com/2015/02/cast-iron-skillet-chocolate-chip-cookie.html

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Chicken & Bacon Fried Rice

Posted on March 6, 2015 by Angie

Fried Rice

There are days when we are all on board with what we’re having for dinner. The other night it was this recipe so I got to work the night before because for whatever reason, fried rice is best made with cooked rice that is cold. This was pretty tasty and we were all pleased. It’s not like the fried rice that is served at our favorite Hibachi place, but it’ll suffice in between times.

Ingredients:

  • 3 B/S chicken breasts
  • 8 slices of bacon
  • 4 eggs, slightly beaten
  • 3 tbsp. vegetable oil
  • 1 large onion, chopped
  • 1 carrot, finely chopped
  • 3 inch piece of ginger, peeled & finely chopped
  • 6 cloves garlic, finely minced
  • 4 cups cold, cooked rice (I used Jasmine Basmati rice)
  • 4 tbsp. reduced sodium soy sauce
  • 1 tbsp. teriyaki glaze
  • 1 tsp. Sesame oil
  • 1 tsp. ground white pepper
  • 4 green onions, chopped

Preparation:

Cut bacon into small pieces and cook in a large fry pan over medium-high heat, until done, but not quite crispy. Remove the bacon to a plate lined with paper towels to soak up the remaining grease. In the skillet with the bacon grease, cook the chicken all the way through. Remove from heat and chop into small pieces. In the same skillet, (add some oil if you need to) add in the beaten eggs. Do not stir, let sit until set, about 2 minutes. Flip egg over and allow to cook for another minute or so. Remove from skillet and transfer to a plate to cool and chop into small pieces.

Add vegetable oil to the pan, still at medium high heat. Add carrots and onion to the pan. Cook, stirring constantly, until the onions are transparent. Add garlic and ginger, cooking for another  2 minutes, stirring regularly. Add in the rice, soy sauce, teriyaki glaze, sesame oil, and white pepper. Stir together until everything is well combined and heated, approximately 5 minutes. Add in the egg, bacon, and green onion, stir to combine & serve.

Adapted from: http://www.bigrigsnlilcookies.com/2015/02/freaky-friday-bacon-egg-fried-rice.html

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Southwestern Egg Rolls with Cilantro Cream Sauce

Posted on March 2, 2015 by Angie

SW Egg RollSW

There comes a moment in time when eating out, that I’m struck by the sticker price of the bill, and think to myself and share with Chris, I can make this at home for a heck of a lot less, have leftovers, and maybe (okay probably so) taste better than what I just paid for. It wasn’t with this meal that I had this realization, but one that I had yet again on Saturday night. The girls were both sleeping over at their respective friend’s house and we took that as an unexpected date night. By the time we added in the tip, we’d spent a big chunk of money for just the two of us and it wasn’t even a fancy restaurant. Unless we have a gift card, I’m pretty sure we won’t be returning there anytime soon.

Anyhow, this recipe tends to be a common menu item at various restaurants, and one of which I never order anymore because I can make it at home. Now, you can too!

Ingredients:

  • 2 tbsp. olive oil, plus extra for brushing
  • 1 lb. B/S chicken breasts, cooked & chopped (or rotisserie chicken)
  • 1 medium onion, chopped
  • 1 cup frozen corn
  • 1 14.5 oz. can of black beans, drained & rinsed
  • 2 1/2 cups baby spinach
  • 2 jalapenos, seeded & minced
  • 4 garlic cloves, minced
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • S&P
  • 2 cups shredded pepper jack cheese
  • taco size flour tortillas

Preparation:

Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray; set aside. In a large skillet, heat the olive oil on medium. Sautee the onion and garlic for a few minutes. Add in the cooked chicken, season with S&P. Add cumin, chili powder, jalapenos, corn, black beans, & baby spinach. Stir well to combine and cook until spinach has wilted. Remove from the heat and stir in pepper jack cheese.

Brush one side of the tortillas with olive oil. On the side of the tortilla that has no olive oil, add an ice cream scoop full of mixture, roll up like a burrito, and place seam side down. Bake for 20-25 minutes; flipping halfway through to ensure both sides get golden brown. Serve with cilantro cream sauce.

Ingredients:

  • 1 8oz. pkg. of cream cheese, softened
  • 2 tbsp. Greek yogurt (or sour cream)
  • 1 7oz. jar of tomatillo sauce or salsa
  • 1 tsp. black pepper
  • 1 tsp. celery salt
  • 1 tbsp. taco seasoning
  • 6 cloves of garlic
  • 2-4 jalapenos, seeded
  • 1 bunch cilantro
  • 1 lime, juiced

Preparation:

Add all the ingredients together in a food processor or blender. Puree until smooth. Store in an airtight container and refrigerate for 1-2 weeks.

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Chicken Salad Sandwiches

Posted on March 2, 2015 by Angie

Chicken Salad Sandwiches

It was about 7 years ago on a business trip to Corpus Christi, TX that I had my first chicken salad sandwich. Food is so much a part of our familial culture and tradition, that something so very common to some can actually serve as a novelty to someone else, and that was me on that hot day in Corpus. Since then, I’ve incorporated it into the repertoire.

Ingredients:

  • 1 lb. cooked, boneless/ skinless chicken breasts (or rotisserie chicken)
  • 3/4 cups mayonnaise
  • 3 tbsp. minced celery
  • 3 tbsp. minced onion
  • 1 tbsp. brown sugar
  • 1/2 tsp. garlic powder
  • pinch of S&P

Preparation:

Chop chicken; set aside. In a medium size bowl, add the mayonnaise, minced celery and onion, brown sugar, garlic powder, and S&P. Cream together. Mix in the chopped chicken and stir to combine ingredients. Add to bread or sliced croissants.

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Brown Butter Oatmeal Chocolate Chunk Cookies

Posted on March 2, 2015 by Angie

Brown Butter Oatmeal Choc Chunk

It was cold, dreary, and snowy this weekend. I’m definitely a person who prefers all 4 seasons and when it’s cold, dreary, and snowy it’s also known in my house as “baking weather.” I’m not opposed to baking in the summer, but when it’s snowy and gray outside, it just screams, “Stay inside, bake something yummy, and make the house fragrant with baked goods!” That’s how these cookies came to be. I had this recipe just lingering around waiting for the perfect day and yesterday was that perfect day. A cookie recipe that only yields 15 cookies, give or take a couple depending upon size.

Ingredients:

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup loosely packed brown sugar
  • 1 large egg
  • 2 tsps. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 cups rolled oats
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1 cup chocolate chunks

Preparation:

Heat a small saucepan over medium heat and add butter. Whisking constantly, cook butter until bubbly and small brown bits appear on the bottom of the pan, about 5-6 minutes. Watch closely and immediately remove the butter from the heat. Continue to whisk for an additional 30 seconds. Transfer to another cup to let it cool completely. Note: It doesn’t need to solidify, but it should not be warm to the touch.

In a bowl, combine flour, salt, baking powder, oats, and cinnamon. Whisk together; set aside.

Once the butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking again until smooth. With a spatula, slowly begin to stir in dry ingredients to bring together the ingredients. If you find that the dough still won’t come together, add in milk 1 tbsp. at a time. Fold in the chocolate, distributing them evenly. Refrigerate dough for 30 minutes.

Preheat oven to 375 degrees. Form dough into 1 1/2 inch balls. Place about 2 inches apart (they don’t spread much) on an ungreased baking sheet. Bake about 10 – 12 minutes. Note: If I make these again, I might experiment and bake them at 350 for 10 – 12 minutes. Or at 375 for 8 or 9 minutes. They weren’t as soft as I’d imagined them to be. I might also leave out the cinnamon or just a 1/2 tsp.

Source: http://www.howsweeteats.com/2012/03/brown-butter-oatmeal-chunk-cookies/

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Brown Butter Chocolate Chunk Scones

Posted on February 27, 2015 by Angie

Brown Butter Choc Chunk Scones

Need I say more? The title speaks for itself. Leah said these tasted like they should be called chocolate chip cookie dough scones. I’m convinced it’s the brown butter, that stuff is like magic, giving a completely different taste than just regular ol’ glorious butter.

I made the brown butter the night before so it was ready to go in the morning. I used 1 1/2 sticks of butter and measured it out into ramekins so I knew how much was in each one. Be sure to include the little bits of golden crisps when storing the butter.

Ingredients:

For the scones:

  • 2 1/2 cups all-purpose flour
  • 2 tbsp. granulated sugar
  • 2 tbsp. brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 8 tbsp. brown butter, cold & cut in 1/2 inch pieces
  • 2/3 cups half & half + 2 tbsp. half & half
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup chocolate chunks

For the glaze:

  • 3/4 cup powdered sugar
  • 1 -2 tbsp. half & half, depending on desired consistency
  • 1 tbsp. brown butter, melted
  • 1/4 tsp. vanilla extract
  • pinch of salt

Preparation:

Preheat the oven to 400 degrees. Prepare a baking sheet with either parchment paper or silicone baking mat; set aside. In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda and salt. Cut in the 8 tbsps. of brown butter until mixture is coarse. Stir in the chocolate chunks. In a small bowl, whisk together the 2/3 cups of half & half, egg, and vanilla together. Pour into dry mixture, and stir together until just combined. On a lightly floured surface, turn the dough and pat out into a 7 inch disc. Cut into 6 wedges and transfer to prepared baking sheet. Brush the scones with the remaining 2 tbsp. of half and half. Bake for 12 -14 minutes or until light, golden brown. Remove from oven, transfer to cooling rack and allow to cool.

While scones are cooling, prepare the glaze. Melt the brown butter, add in the vanilla extract and salt. Whisk in the powdered sugar and half & half. Using a basting brush, brush each scone with the glaze. There is enough glaze, depending on how much half & half is used, to do this twice with each scone.

Posted in Breakfast, Scones | 1 Comment

Maple Walnut Granola

Posted on February 27, 2015 by Angie

Maple Walnut Granola

I’ve always loved granola. What I’ve learned I love even more is preparing it at home. It’s so much better for you. Now, if only I could convert the rest of the family to ditch the store bought cereal and only have homemade granola, we’d be set. But, they are not there and it’s a bit of them against me…for now.

This granola is wholesome and a little bit goes a long way. I’ve always been a fan of walnuts and this combo works well together.

Ingredients:

  • 3 cups old fashioned oats
  • 1 cup walnuts, chopped
  • 1/3 cup coconut oil, melted
  • 1/3 cup pure maple syrup
  • 2 tbsp. raw honey
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. kosher salt

Preparation:

Position rack in the center of the oven and preheat to 300 degrees. Prepare a baking sheet with either a silicon mat or line with parchment paper; set aside. In a large bowl, combine together the oats and walnuts. In a liquid measuring cup, whisk together the coconut oil, maple syrup, honey, vanilla extract and salt. Pour the liquid mixture over the oats and walnuts, stirring to incorporate and oats and nuts are well coated. Lay evenly on prepared baking sheet and bake for 20-25 minutes. Remove from oven and allow to cool completely before breaking apart. Ensuring that it’s cooled completely will aid in crisping the granola. Store in an air-tight container.

Source: http://www.whattheforkfoodblog.com/2015/02/16/maple-walnut-granola/

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Chicken Gnocchi Soup

Posted on February 27, 2015 by Angie

Chicken & Gnocchi Soup

I always get excited at the prospect of a copy-cat recipe. Immediately, I conjure up the taste in my mouth and expect it to be just.like.the.original. And then I tweak it, change it ever so slightly, and consequently am disappointed it’s not like what I expected. That’s what happened with this recipe. This is a personal reminder that sometimes I should just stick with the original, and by original I mean ordering it from the restaurant. But that’s what cooking is all about – trials and tribulations.

Ingredients:

  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 garlic cloves, minced
  • 1 tsp. fresh thyme
  • S&P
  • 1/4 cup all-purpose flour
  • 1 32oz. carton of chicken broth
  • 2 cups half and half
  • 3 cups chicken, chopped or shredded
  • 1 pound gnocchi, prepared according to package instructions
  • 2-3 cups baby spinach, roughly chopped

Preparation:

In a large stock pot, melt the butter with the olive oil over medium heat. Add in the celery, onions, garlic, carrots, and thyme and cook until softened, about 5-10 minutes. Season with S&P.

Stir in the flour and cook for a couple of minutes. Slowly whisk in the chicken broth, followed by the half & half. Stir in the chicken. Bring to a simmer and cook for 20 minutes. Add in the prepared gnocchi and spinach. Cook until spinach has wilted. Season with additional S&P, per taste.

Adapted from:

Chicken and Gnocchi Soup

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Buttermilk Pancakes – With or Without Blueberries

Posted on February 10, 2015 by Angie

Pancakes

Isn’t it ironic how our tastes change as we age? Never as a kid would I have wanted blueberries in my pancakes; in fact, my mom never made them that way, anyhow. As an adult though, one day out of the blue, when we were making breakfast for dinner, I had the urge to throw in some blueberries and since that time, I’ve stuck with it. Of course, though, I am the only one fond of this so I prepare the batter, make the majority of the pancakes, and reserve enough remaining batter for 2 or 3 pancakes, add in the blueberries and call it good. The girls like to spread peanut butter on their pancakes and then top with maple syrup. I wonder if they’ll like it that way when they’re older? As with most things, time will tell.

Ingredients:

  • 3 eggs, slightly beaten
  • 3 cups all-purpose flour
  • 2 1/4 cups buttermilk
  • 1 tsp. vanilla extract
  • 3 tbsp. sugar
  • 1/3 cup canola oil
  • 3 tbsp. baking powder
  • 1 tsp. salt
  • blueberries, optional (roll blueberries in a small amount of flour to prevent bleeding)

Preparation:

In a medium size bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt; set aside. In a large bowl, whisk together the eggs, buttermilk, vanilla extract and canola oil together. Slowly incorporate dry ingredients into wet ingredients, blend together until just combined.

Heat griddle until an added drop of water sizzles. Add batter by using a 1/4 or 1/3 measuring cup full. Once bubbles start to form on the edges of the pancakes, lift gently to determine if pancakes are a light golden tan; if so, flip to allow to cook on the other side.

Note: I’ve made these with regular milk, as well, and it works just as good. I never buy buttermilk, I just make it myself. This is easy to do by adding a tbsp. or two of either lemon juice or white vinegar and allowing a few minutes to curdle.

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Winner, Winner One-Pan Chicken Dinner

Posted on February 6, 2015 by Angie

Winner, winner chicken dinner

This dish is quick to pull together and aside from a 9×13 pan, all you need is a cutting board and some kitchen shears. An hour in the oven and voila! dinner and its sides are served all in one. Now, how’s that for effectiveness?

Ingredients:

  • 4 boneless, skinless chicken breasts (I’ve also used thighs before)
  • 16 oz. of fresh green beans (or frozen fine/ fancy green beans), ends trimmed
  • 6-8 red potatoes, depending on size, quartered
  • 1 onion, sliced or cut in eighths
  • 4 slices bacon
  • 1 packet of dry Italian dressing seasoning packet
  • S&P
  • garlic powder

Preparation:

Preheat oven to 450 degrees. Spray a 9×13 pan with non-stick spray; set aside. To minimize cooking time, slice or use the kitchen shears to turn the breasts into thin strips. Season both sides of the chicken strips with S&P and garlic powder. Line the pan with the fresh green beans, place the chicken strips on top of the green beans and surround with onions and red potatoes. Sprinkle the packet of dry Italian dressing seasoning packet over the chicken, onions, and potatoes. Cut up slices of bacon into small sections and add to the top. Cover with aluminum foil and bake for 40 minutes. Remove from oven, stir, check the chicken for doneness and, if necessary, remove the foil and turn up heat to 475 for the remaining 20 minutes.

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