Kelly told April and April told me about these. These cook up big and fluffy - which is my kind of cookie. The original is from Allrecipes.com
Ingredients
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cups unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips
Directions
Preheat the oven to 325 and line a baking sheet with parchment paper (definitely do this).
Sift together the flour, baking soda, and salt; set aside.
In a medium mixing bowl, cream together melted butter, brown sugar, and white sugar until blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand.
Drop cookie dough 1/4 cup at a time onto the parchment lined sheet 3 inches apart. Bake 15-17 minutes or until edges are lightly toasted. Makes 18 cookies.
Thursday, August 4, 2011
Friday, April 22, 2011
Mexican Bean Salad
The base recipe is from Allrecipes.com, I just added a few things. This makes quite a big bowl, enough for a potluck. If it's 8 servings, then each is about 250 calories, but those are pretty big servings.
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained.
1 (15 ounce) can garbanzo beans, drained.
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1/2 red onion, chopped
1/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1/2 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1/2 teaspoon chili powder
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, chili powder and black pepper.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, chili powder and black pepper.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Thursday, February 3, 2011
Crockpot Split Pea Soup
Got this one from Dakin Stovall at a recipe swap years ago. It is so easy and very hearty.
1 (16 oz.) package dried split peas, rinsed
2 cups diced ham
1 cup carrots, chopped
1/2 cup onion, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped
1 tbsp. salt
1/2 tsp. black pepper
6 cups hot water
Layer ingredients in slow cooker in the order given. Pour in water. Do not stir. Cover and cook on low 8 - 10 hours, until peas are very soft. Stir and serve.
1 (16 oz.) package dried split peas, rinsed
2 cups diced ham
1 cup carrots, chopped
1/2 cup onion, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped
1 tbsp. salt
1/2 tsp. black pepper
6 cups hot water
Layer ingredients in slow cooker in the order given. Pour in water. Do not stir. Cover and cook on low 8 - 10 hours, until peas are very soft. Stir and serve.
Monday, December 20, 2010
Pioneer Woman Chicken and Dumplings
This was recently posted on Pioneer Woman. Best comfort food ever in my Southern opinion. I will never make dumplings without cornmeal again. If you like chicken and dumplings, this will not disappoint.
Ingredients
2 Tbsp. butter
2 Tbsp. olive oil
1/2 C. all-Purpose Flour
1 whole chicken, cut into pieces (I used three large boneless, skinless chicken breasts and it was fine)
Salt and pepper
1/2 C. finely diced carrots (1 large or 2 small carrots)
1/2 C. finely diced celery (about 2 stalks)
1 medium onion finely diced
1/2 tsp. ground thyme
1/4 tsp. ground tumeric (not essential but suggested)
6 C. low sodium chicken broth
1/2 C. apple Cider (also not essential but suggested for a richer flavor)
1/2 C. heavy cream
Salt to taste
Dumplings
1 and 1/2 C. all-purpose flour
1/2 C. yellow corn meal
1 heaping Tbsp. baking powder
1 tsp. Kosher salt
1 and 1/2 C. half-and-half (whole milk or a mixture of milk and heavy cream works, too)
2 Tbsp. fresh parsley (optional - I didn't use it and I didn't miss it)
Directions
Sprinkle both sides of the chicken with salt and pepper. Dredge in flour, shaking off the excess.
Melt butter and olive oil in a pot over medium heat. Brown chicken on both sides and remove to a plate. (The chicken will not be cooked through yet.)
In the same pot, add the onion, carrot, and celery. Stir and cook for 3-4 minutes over medium-low heat until slightly softened. Stir in the thyme and tumeric. Add chicken broth and apple cider. Return chicken to the pot. Bring to a slight boil then turn down heat and simmer, covered, for 20 minutes.
While the chicken is simmering, make the dumplings. Sift together all the dry ingredients then add half-and-half. Stir gently til combine (it will be a little sticky). Set aside.
Remove the chicken from the pot and shred. Replace and add the heavy cream. Stir to combine.
Drop tablespoons (I went a little smaller) of dumpling mix into the simmering pot. (I ended up using only about 3/4 of the dumpling mixture). Cover pot halfway and simmer for 15 minutes.
Check seasonings. Add salt if needed (I found that it was needed, but not much). Allow to sit for 10 minutes before serving.
Ingredients
2 Tbsp. butter
2 Tbsp. olive oil
1/2 C. all-Purpose Flour
1 whole chicken, cut into pieces (I used three large boneless, skinless chicken breasts and it was fine)
Salt and pepper
1/2 C. finely diced carrots (1 large or 2 small carrots)
1/2 C. finely diced celery (about 2 stalks)
1 medium onion finely diced
1/2 tsp. ground thyme
1/4 tsp. ground tumeric (not essential but suggested)
6 C. low sodium chicken broth
1/2 C. apple Cider (also not essential but suggested for a richer flavor)
1/2 C. heavy cream
Salt to taste
Dumplings
1 and 1/2 C. all-purpose flour
1/2 C. yellow corn meal
1 heaping Tbsp. baking powder
1 tsp. Kosher salt
1 and 1/2 C. half-and-half (whole milk or a mixture of milk and heavy cream works, too)
2 Tbsp. fresh parsley (optional - I didn't use it and I didn't miss it)
Directions
Sprinkle both sides of the chicken with salt and pepper. Dredge in flour, shaking off the excess.
Melt butter and olive oil in a pot over medium heat. Brown chicken on both sides and remove to a plate. (The chicken will not be cooked through yet.)
In the same pot, add the onion, carrot, and celery. Stir and cook for 3-4 minutes over medium-low heat until slightly softened. Stir in the thyme and tumeric. Add chicken broth and apple cider. Return chicken to the pot. Bring to a slight boil then turn down heat and simmer, covered, for 20 minutes.
While the chicken is simmering, make the dumplings. Sift together all the dry ingredients then add half-and-half. Stir gently til combine (it will be a little sticky). Set aside.
Remove the chicken from the pot and shred. Replace and add the heavy cream. Stir to combine.
Drop tablespoons (I went a little smaller) of dumpling mix into the simmering pot. (I ended up using only about 3/4 of the dumpling mixture). Cover pot halfway and simmer for 15 minutes.
Check seasonings. Add salt if needed (I found that it was needed, but not much). Allow to sit for 10 minutes before serving.
Monday, November 1, 2010
Tortellini with Primavera Cream Sauce
I got this from the Philadelphia Cream Cheese recipe book. One of our favorites. It's fancy without being too difficult. Makes about 4 servings.
1 C. sliced mushrooms
1/2 C. chopped onion
1 garlic clove, minced
2 Tbsp. butter
1 10 oz. package chopped spinach, thawed and very well drained
1 8 oz. container cream cheese, softened
1 medium tomato, chopped (I use 2 Roma)
1/4 C. milk
1/4 C. Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. pepper
8 - 9 oz. fresh or frozen tortellini, cooked and drained
Cook tortellini according to directions.
Saute the mushrooms, onion, and garlic in the butter in a large skillet. Add all remaining ingridients except the tortellini. Mix well and cook until it just begins to boil, stirring occasionally.
Stir in tortellini; cook until heated through.
1 C. sliced mushrooms
1/2 C. chopped onion
1 garlic clove, minced
2 Tbsp. butter
1 10 oz. package chopped spinach, thawed and very well drained
1 8 oz. container cream cheese, softened
1 medium tomato, chopped (I use 2 Roma)
1/4 C. milk
1/4 C. Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. pepper
8 - 9 oz. fresh or frozen tortellini, cooked and drained
Cook tortellini according to directions.
Saute the mushrooms, onion, and garlic in the butter in a large skillet. Add all remaining ingridients except the tortellini. Mix well and cook until it just begins to boil, stirring occasionally.
Stir in tortellini; cook until heated through.
Sunday, October 10, 2010
African Sweet Potato and Peanut Soup
This soup was very easy to make, delicious and cheap! As an added bonus, W1 will eat anything if I tell him it has peanut butter in it, so even he had a bowl.
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp ground ginger
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water or vegetable broth
1 tsp salt
1 pinch cayenne pepper
2 tbsp creamy peanut butter
1 bunch chopped fresh cilantro
1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour water or broth into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
I skipped the blending step and just mashed it up a bit with my potato masher, so it was still nice and chunky. And don't leave out the cilantro!
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp ground ginger
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water or vegetable broth
1 tsp salt
1 pinch cayenne pepper
2 tbsp creamy peanut butter
1 bunch chopped fresh cilantro
1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour water or broth into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
I skipped the blending step and just mashed it up a bit with my potato masher, so it was still nice and chunky. And don't leave out the cilantro!
Wednesday, August 25, 2010
Chicken Makhani
Posting this for the same reason April posted her marinade. I'm tired of always having to look for it. This is my absolute favorite dish that I can cook. I think the recipe originally came from Rebecca Rampton.
2 chicken breasts (cooked and shredded)
1 tsp. cumin seeds (crushed)
1/4 tsp. cloves (crushed)
1 Tbsp. cilantro
1 C. canned tomato sauce
1" cubed fresh ginger (peeled and grated)
1 C. heavy cream
1 tsp. garam masala
1/4 tsp. salt
1 fresh green chili (sliced)
1/4 tsp. cayenne pepper
1 Tbsp. lemon juice
1 stick butter
cashews (optional, I never use them)
Cook chicken breasts. Shred and set aside. Crush the cumin and cloves in a mortar (I suppose you could use already crushed, but I've never actually tried it). In a bowl, combine the tomato sauce, ginger, cream, garam masala, salt, green chili, red pepper, cilantro, lemon juice, and crushed spices.
In a large skillet, melt the butter. Add ingredients from the bowl to the hot butter. Bring to a simmer and cook over medium heat for one minute. Add chicken, stirring to coat, and cook til reheated. Top with cashews if desired. Serve over rice.
2 chicken breasts (cooked and shredded)
1 tsp. cumin seeds (crushed)
1/4 tsp. cloves (crushed)
1 Tbsp. cilantro
1 C. canned tomato sauce
1" cubed fresh ginger (peeled and grated)
1 C. heavy cream
1 tsp. garam masala
1/4 tsp. salt
1 fresh green chili (sliced)
1/4 tsp. cayenne pepper
1 Tbsp. lemon juice
1 stick butter
cashews (optional, I never use them)
Cook chicken breasts. Shred and set aside. Crush the cumin and cloves in a mortar (I suppose you could use already crushed, but I've never actually tried it). In a bowl, combine the tomato sauce, ginger, cream, garam masala, salt, green chili, red pepper, cilantro, lemon juice, and crushed spices.
In a large skillet, melt the butter. Add ingredients from the bowl to the hot butter. Bring to a simmer and cook over medium heat for one minute. Add chicken, stirring to coat, and cook til reheated. Top with cashews if desired. Serve over rice.
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