3 C all purpose flour, unsifted
1/2 tsp salt
1 tsp baking soda
2 sticks butter (1/2 lb) at room temperature
3/4 C sugar
3/4 C brown sugar, packed
1 tsp vanilla extract
2 eggs
10 oz dark chocolate chips
10 oz peanut butter chips
1 C chunky peanut butter
1 small jar of marshmallow fluff
Pre-heat oven to 375 degrees.
Combine flour, salt and baking soda together.
In a separate bowl, cream together the butter and sugars until fluffy. Add the vanilla and eggs, one at a time, and beat until combined.
Add the dry ingredients, a little at a time. Make sure that the flour mixture is completely combined before adding more.
Add the remaining ingredients to the mixture.
Drop cookies onto un-greased baking sheet, and bake around 9-11 minutes or until golden brown along the edges.
Yields about 36 cookies.
Wednesday, November 2, 2011
Friday, April 8, 2011
Chicken and Bean Soup
I know, I know... It's been a while yet again. Call me busy-exhausted. LOL. Not to mention poor.
On the up-shot, being poor meant that I got to try some new ideas with stuff I hadn't done in a while. Last night was one of them, and I liked it so much I figured I'd pop it up here so others can try it, too.
Serves: 12-14 people
6 cloves garlic, minced
2 c mixed beans/lentils/split peas
8 c boiling water
1 c dried vegetables
2 Tbsp freeze-dried red onions
2 quarts water
2 c chicken stock
2 chicken leg quarters
2 Tbsp dried rosemary, crushed *OR* 3 Tbsp fresh rosemary, minced
1 Tbsp dried sage *OR* 2 Tbsp fresh sage, minced
2 Tbsp Kosher salt
1 Tbsp Crushed Red Chile Flakes (optional)
1 Tbsp ground black pepper
12 oz dried pasta *OR* 8 oz uncooked barley
1 c sour cream
2 c diced tomatoes, drained
Take the first grouping of ingredients and let sit for between 5-12 hours to plump everything up.
In a large stockpot, bring the 2 quarts of water and the stock together with the leg quarters.
Bring to a boil, and add seasonings.
Reduce heat to medium and let cook about 30 minutes.
Add the bean mixture, water included, into the pot.
Cook about 2 hours.
Remove the chicken and shred it. If there is skin still on it, remove it, too.
Add the pasta or barley, and let cook on medium high until almost done.
Temper in the sour cream.
Mix in the diced tomatoes.
Let finish cooking until pasta or barley and beans are completely done.
Serve with your favorite artisan bread and enjoy!
On the up-shot, being poor meant that I got to try some new ideas with stuff I hadn't done in a while. Last night was one of them, and I liked it so much I figured I'd pop it up here so others can try it, too.
Serves: 12-14 people
6 cloves garlic, minced
2 c mixed beans/lentils/split peas
8 c boiling water
1 c dried vegetables
2 Tbsp freeze-dried red onions
2 quarts water
2 c chicken stock
2 chicken leg quarters
2 Tbsp dried rosemary, crushed *OR* 3 Tbsp fresh rosemary, minced
1 Tbsp dried sage *OR* 2 Tbsp fresh sage, minced
2 Tbsp Kosher salt
1 Tbsp Crushed Red Chile Flakes (optional)
1 Tbsp ground black pepper
12 oz dried pasta *OR* 8 oz uncooked barley
1 c sour cream
2 c diced tomatoes, drained
Take the first grouping of ingredients and let sit for between 5-12 hours to plump everything up.
In a large stockpot, bring the 2 quarts of water and the stock together with the leg quarters.
Bring to a boil, and add seasonings.
Reduce heat to medium and let cook about 30 minutes.
Add the bean mixture, water included, into the pot.
Cook about 2 hours.
Remove the chicken and shred it. If there is skin still on it, remove it, too.
Add the pasta or barley, and let cook on medium high until almost done.
Temper in the sour cream.
Mix in the diced tomatoes.
Let finish cooking until pasta or barley and beans are completely done.
Serve with your favorite artisan bread and enjoy!
Wednesday, January 12, 2011
Easy Spicy Chicken Soup
A little back-story... I was recently diagnosed with Fibromyalgia and Rheumatoid Arthritis. One of the reasons this blog was sort of put on the back burner. As the weather has been turning colder, I've been getting worse and worse. It's difficult sometimes to get enthused about something that could, potentially, set you back several days just from doing it. And when it's something that you normally love, it's just worse.
So - that being said... I just made a really simple, very tasty soup tonight. My husband was hit hard by some sort of bronchitis-like something that currently has him on antibiotics and cough syrup with codeine in it for sleeping. Keeping that in mind (and the fact that I've also been feeling less-than-stellar), I scoured the freezer and found a few things to start working with: boneless, skinless chicken thighs, a small package of roasted, chopped Anaheim chiles that I'd put away from the summer, and a pound of frozen mixed veggies. Soup it is, I thought...
It makes about 12 servings.
Ingredients:
4 boneless, skinless chicken thighs, chopped up into bite-sized pieces
6 cloves garlic, minced (adjustable to your preference)
2 Tbsp no salt seasoning mix from Costco (highly recommend it - tastes great!)
1 roasted Anaheim chile, minced (optional - if you don't like spice, don't add it)
2 cups dry elbow macaroni
1 lb frozen mixed veggies
Bring 10 cups salted water to a boil
Add the chicken, garlic seasoning mix and chile
Add the macaroni, and stir once it comes back to a boil
Let cook about 10 minutes, stirring occasionally
Add the mixed veggies
Salt and Pepper to taste.
This literally took me about 20 minutes from start to finish, and gave me plenty of time to sit down between times.
Other short cuts I like are getting the pre-minced garlic. It's great if your hands are really bothering you.
So - that being said... I just made a really simple, very tasty soup tonight. My husband was hit hard by some sort of bronchitis-like something that currently has him on antibiotics and cough syrup with codeine in it for sleeping. Keeping that in mind (and the fact that I've also been feeling less-than-stellar), I scoured the freezer and found a few things to start working with: boneless, skinless chicken thighs, a small package of roasted, chopped Anaheim chiles that I'd put away from the summer, and a pound of frozen mixed veggies. Soup it is, I thought...
It makes about 12 servings.
Ingredients:
4 boneless, skinless chicken thighs, chopped up into bite-sized pieces
6 cloves garlic, minced (adjustable to your preference)
2 Tbsp no salt seasoning mix from Costco (highly recommend it - tastes great!)
1 roasted Anaheim chile, minced (optional - if you don't like spice, don't add it)
2 cups dry elbow macaroni
1 lb frozen mixed veggies
Bring 10 cups salted water to a boil
Add the chicken, garlic seasoning mix and chile
Add the macaroni, and stir once it comes back to a boil
Let cook about 10 minutes, stirring occasionally
Add the mixed veggies
Salt and Pepper to taste.
This literally took me about 20 minutes from start to finish, and gave me plenty of time to sit down between times.
Other short cuts I like are getting the pre-minced garlic. It's great if your hands are really bothering you.
Friday, December 3, 2010
Turkey Enchiladas
Enchiladas are one of those go-to foods for me. If I'm feeling blue, or want something super filling and only have a little bit of meat, or leftovers, I make enchiladas. They're tasty, and very very filling. I don't make them like most people do, though...
Filling:
2 lb meat, cooked, your choice
2 c cooked rice (spiced how you like)
2 chipotle peppers in adobo, minced
1/2 c queso fresco, cubed
1/2 c cotija, cubed
6 medium or large flour tortillas
3 cups enchilada sauce (homemade or package, your choice)
1 c shredded colby jack cheese
1/2 c black olives, sliced
1/3 c chopped cilantro
Pre-heat oven to 350 degrees f.
Mix meat, rice, peppers, and cheeses all together in a hot pan and mix until fully combined.
Divide into 6 equal parts, and ladle into the tortillas
Roll tortillas around the filling, and place into a baking dish
Ladle over the enchilada sauce (Yep - no dipping the tortillas)
Top with the shredded cheese and black olives
Bake for 20 minutes
Top with cilantro and serve
Filling:
2 lb meat, cooked, your choice
2 c cooked rice (spiced how you like)
2 chipotle peppers in adobo, minced
1/2 c queso fresco, cubed
1/2 c cotija, cubed
6 medium or large flour tortillas
3 cups enchilada sauce (homemade or package, your choice)
1 c shredded colby jack cheese
1/2 c black olives, sliced
1/3 c chopped cilantro
Pre-heat oven to 350 degrees f.
Mix meat, rice, peppers, and cheeses all together in a hot pan and mix until fully combined.
Divide into 6 equal parts, and ladle into the tortillas
Roll tortillas around the filling, and place into a baking dish
Ladle over the enchilada sauce (Yep - no dipping the tortillas)
Top with the shredded cheese and black olives
Bake for 20 minutes
Top with cilantro and serve
Monday, September 27, 2010
Stuffed Shells
This is a bit of a departure from your normal stuffed shell recipe. I like it because it's not as tomato-y as what you may find elsewhere. It also has meat in the stuffing, rather than in the sauce. The meat is completely optional - if you don't add it, add in about 3 cups of shredded zucchini.
yields about 32 stuffed shells
1 box of jumbo shell pasta, cooked to al dente (about 10 minutes)
stuffing:
1 lb small curd cottage cheese
1/2 lb ricotta
12 oz frozen chopped spinach (thawed and drained of liquid)
1/2 lb shredded mozzarella cheese
1 lb ground sausage, browned and crumbled
2 eggs
nutmeg (to taste)
Salt and pepper (to taste)
Sauce:
2 Tbsp butter or oil
2-3 Tbsp flour
1 Tbsp garlic
3 c cold milk
1 c grated parmesan cheese
1/2 c cream cheese, cubed and softened
2 cans flavored tomatoes (drained)
salt and pepper to taste
Asiago cheese (topping)
Noodles
Follow the package directions to cook to al dente
Drain and rinse with cold water, separating the shells from one another, until cold
Pre-heat oven to 375 degrees.
Stuffing
Combine all ingredients into a large bowl
Sauce
In a saucepan, melt butter, and mix in flour to make a roux
Blend completely and cook until just starting to smell nutty
Add the garlic and cook about a minute, stirring constantly
Whisk in the cold milk a little at a time, making sure it doesn't get lumpy
Once milk is completely added, add each of the cheeses, blending before adding the next one
Bring to a boil, then reduce to a simmer
Add in the tomatoes and, switching to a wooden spoon, add the tomatoes in
Season with salt and pepper and let simmer about 5 minutes, stirring occasionally
Building The Dish
In a large, 9" x 14" x 4" deep pan, put down a ladle or two the sauce
Stuff the shells individually, and place them side by side until they are all in
If necessary, layer the shells - make sure the layers are even all the way across
Ladle the remaining sauce over the top
Sprinkle with Asiago cheese
Cover with aluminum foil and bake about 35 minutes.
yields about 32 stuffed shells
1 box of jumbo shell pasta, cooked to al dente (about 10 minutes)
stuffing:
1 lb small curd cottage cheese
1/2 lb ricotta
12 oz frozen chopped spinach (thawed and drained of liquid)
1/2 lb shredded mozzarella cheese
1 lb ground sausage, browned and crumbled
2 eggs
nutmeg (to taste)
Salt and pepper (to taste)
Sauce:
2 Tbsp butter or oil
2-3 Tbsp flour
1 Tbsp garlic
3 c cold milk
1 c grated parmesan cheese
1/2 c cream cheese, cubed and softened
2 cans flavored tomatoes (drained)
salt and pepper to taste
Asiago cheese (topping)
Noodles
Follow the package directions to cook to al dente
Drain and rinse with cold water, separating the shells from one another, until cold
Pre-heat oven to 375 degrees.
Stuffing
Combine all ingredients into a large bowl
Sauce
In a saucepan, melt butter, and mix in flour to make a roux
Blend completely and cook until just starting to smell nutty
Add the garlic and cook about a minute, stirring constantly
Whisk in the cold milk a little at a time, making sure it doesn't get lumpy
Once milk is completely added, add each of the cheeses, blending before adding the next one
Bring to a boil, then reduce to a simmer
Add in the tomatoes and, switching to a wooden spoon, add the tomatoes in
Season with salt and pepper and let simmer about 5 minutes, stirring occasionally
Building The Dish
In a large, 9" x 14" x 4" deep pan, put down a ladle or two the sauce
Stuff the shells individually, and place them side by side until they are all in
If necessary, layer the shells - make sure the layers are even all the way across
Ladle the remaining sauce over the top
Sprinkle with Asiago cheese
Cover with aluminum foil and bake about 35 minutes.
Wednesday, September 8, 2010
Parmesan Crusted Pork
Actually, this can be done with chicken as well, if you'd rather. The trick is to try and make it about a 1/2 inch thick, and even across the whole portion of the meat...
1 lb white meat (pork or chicken), butterflied flat
1 c flour
2 Tbsp paprika
1 Tbsp black cracked pepper
1 tsp Kosher salt
3 eggs, beaten
3 Tbsp milk
1 1/2 c grated Parmesan cheese
Set up your breading station: Pan 1 has the seasoned flour, Pan 2 has the eggs, Pan 3 has the cheese.
Pre-heat oven to 375 degrees.
In a large skillet, heat up vegetable oil to between medium and medium high
Make sure that the vegetable oil is about 1/4 inch deep - no more
Bread the pieces of meat and then lay gently and carefully into the heated pan
Let cook until golden brown, and flip
Let cook again until golden brown
Remove and place onto a broiling pan
Place in the oven for about 15-20 minutes or until the meat is fully cooked
**Note that chicken is a little more delicate than pork is, so it may take less time to finish it off in the oven**
1 lb white meat (pork or chicken), butterflied flat
1 c flour
2 Tbsp paprika
1 Tbsp black cracked pepper
1 tsp Kosher salt
3 eggs, beaten
3 Tbsp milk
1 1/2 c grated Parmesan cheese
Set up your breading station: Pan 1 has the seasoned flour, Pan 2 has the eggs, Pan 3 has the cheese.
Pre-heat oven to 375 degrees.
In a large skillet, heat up vegetable oil to between medium and medium high
Make sure that the vegetable oil is about 1/4 inch deep - no more
Bread the pieces of meat and then lay gently and carefully into the heated pan
Let cook until golden brown, and flip
Let cook again until golden brown
Remove and place onto a broiling pan
Place in the oven for about 15-20 minutes or until the meat is fully cooked
**Note that chicken is a little more delicate than pork is, so it may take less time to finish it off in the oven**
Thursday, August 12, 2010
Homemade Chicken Nuggets
Serves about 5 very hungry people.
3 thawed chicken breast, cut into chunks 1-2 bites big
Breading:
3 cups cheese crackers (your choice of flavor - I love the 4 cheese)
30-40 Extreme Buffalo Wing Pringles chips (the ones with Frank's Red Hot on them)
Wet ingredients:
2 eggs
1 Tbsp olive oil
1/2 cup milk
1/4 c Frank's Red Hot sauce
Heat oven to 375 degrees F
Crunch the crackers up into a powder, in a ziploc bag, with a rolling pin
Pour breading into one large container
Mix the wet dredge well in another container
Place pieces of the chicken into the wet, and let soak a few minutes
Remove and place into the breading, and coat completely
Lay onto a cookie sheet
Repeat until all the pieces are done
**you may need 3 cookie sheets, to make sure they don't get crowded**
Drizzle a little bit of olive oil onto the chicken
Place into the oven and cook about 12-14 minutes
Remove and serve with your favorite dip
3 thawed chicken breast, cut into chunks 1-2 bites big
Breading:
3 cups cheese crackers (your choice of flavor - I love the 4 cheese)
30-40 Extreme Buffalo Wing Pringles chips (the ones with Frank's Red Hot on them)
Wet ingredients:
2 eggs
1 Tbsp olive oil
1/2 cup milk
1/4 c Frank's Red Hot sauce
Heat oven to 375 degrees F
Crunch the crackers up into a powder, in a ziploc bag, with a rolling pin
Pour breading into one large container
Mix the wet dredge well in another container
Place pieces of the chicken into the wet, and let soak a few minutes
Remove and place into the breading, and coat completely
Lay onto a cookie sheet
Repeat until all the pieces are done
**you may need 3 cookie sheets, to make sure they don't get crowded**
Drizzle a little bit of olive oil onto the chicken
Place into the oven and cook about 12-14 minutes
Remove and serve with your favorite dip
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