These cookies, oh these cookies! I could not keep Jim away from these chocolate sugar cookies! They are delicious and did not make it in our house for 24 hours. That says a lot as Jim is not really a cookie kind of guy…he loves pies! This recipe may have just converted him.
INGREDIENTS
1 cup of butter, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup Hershey Special Dark Cocoa Powder
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup granulated sugar for rolling
DIRECTIONS
Cream together butter and brown sugar with a mixer until fluffy, this takes a few minutes.
Add in eggs, one at a time, mixing after each addition. Add vanilla and mix again.
Combine cocoa powder, flour, baking soda and salt in a bowl and whisk until combined. Slowly add the flour mixture into the butter mixture mix well. Once combined add the chocolate chips and fold into the batter using a large spoon. Remove dough from the bowl onto a large piece of Saran Wrap. Wrap dough and refrigerate dough for one hour.
Preheat oven to 350 degrees. Place the granulated sugar on a plate. Using a cookie scoop or your hands take about one tablespoon of dough and roll into a ball, roll the ball into the sugar coating all sides of the dough and place on a lightly greased baking sheet. Space cookies about 2 inches apart and continue to roll the dough until dough is done. Bake for 9-10 minute, let cookies cool on the baking sheet for a couple minutes before moving them to a baking rack.
Store in an airtight container.
Enjoy!
This week I am sharing some of my favorite things! I’m starting with this pasta dish that was delicious. It does take a bit of work and time but it was well worth it. Jim has been asking for this again and again. I shared some with a neighbor and she enjoyed it as much as we did. There are so many great flavors in this dish, the spicy sausage, the sweet sun dried tomatoes and the peppery arugula! Perfect on one of these cold snowy days we seem to be having!
INGREDIENTS
1 pound spicy Jimmy Dean sausage
1 large onion, diced
2 cups of heavy cream
2 1/2 cups of gruyere cheese, divided
1 teaspoon grated nutmeg
1 (8 ounce) package of cream cheese
1 cup of chopped sun dried tomatoes
2 cups of mixed spinach and arugula
1 Package Farfalle pasta
DIRECTIONS
Preheat your oven to 350 degrees. In a large pan, add the sausage and start to brown, remove fat if needed and add the diced onion. Continue to brown the sausage and let the onion soften. When cooked through, Add cream, cream cheese and 1 cup of the gruyere cheese and stir until creamy. Add the nutmeg, sun dried tomatoes, arugula and spinach stir to combine. Once the spinach and arugula are wilted remove from heat.
Boil the pasta according to the package directions . When the pasta is done, drain and add the sauce mixture. Pour into a 9×13 baking dish top with remaining cheese and bake for 15-20 minutes until heated through and cheese is melted.
Serve warm.
Enjoy!
I am not kidding when I say these are the best turkey meatballs! These are healthier and delicious and so simple to make! We found ourselves going back for seconds in no time!
This recipe comes from Jessica Alba and will be my go to meatball. Give these a try, you will love them. I had homemade broth and used that but low sodium store bought is fine too! I served these over lightly buttered egg noodles.
INGREDIENTS
2 pounds lean ground turkey
1 cup Panko breadcrumbs
1/4 cup finely chopped carrots ( I grated them)
1/4 cup finely chopped zucchini ( I grated them)
1/4 cup finely diced onion
2 large eggs
2 Tablespoons Italian seasoning
1 Tablespoon coarse sea salt
2 Tablespoons olive oil
3/4 cup homemade or store bought low sodium chicken broth.
Cooked egg noodles, lightly buttered for serving.
DIRECTIONS
In a large bowl mix turkey, Panko, carrots, zucchini, onion, eggs, Italian seasoning and salt. Mix until combined. Form into 1 inch balls. Heat olive oil in a large skillet over medium heat, add the meatballs and cook turning until they are browned on all sides. This should take about 7-10 minutes. Add 1/2 cup of chicken broth, cover and reduce heat to low. Cook until almost all of the liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup of broth and increase the heat back to medium and cook uncovered until liquid is absorbed and the meatballs are cooked through. Serve warm with buttered pasta.
Enjoy!
I don’t cook fish very often at home but when I saw how easy this recipe was I knew I had to try it. This recipe comes from Valerie Bertinelli. She has some fabulous recipes on her Food Network Show. I served this with a salad and dinner was done! Healthy and easy!
INGREDIENTS
4 6-7 ounce salmon fillets
1/2 cup low fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 Tablespoons finely chopped fresh chives, plus some for garnish
Pinch of salt
Pinch of pepper
DIRECTIONS
Preheat oven to 375 degrees. Line a baking sheet with non-stick foil or a non-stick silicone liner. Lay the salmon skin side down on the pan and set aside. Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir well to combine. Reserve half of the sauce for serving. Spoon the other half over the fish spreading it evenly over the top and sides of each fillet. Sprinkle with salt and pepper. Roast the fish until just opaque in the center about 7 minutes, increase the oven to broil (with the oven door open slightly). Broil the fish for an additional 6-7 minutes being careful to not overcook. Garnish with chives and serve with remaining sauce.
Enjoy!
I’m going to start by saying this was a really tough dish to get a good picture of. Lots of yellow happening in this dish with the chicken and lemon! But, if you like dishes with lemon and a good pucker, you will love this dish! The lemon flavor does mellow out the second day if you do have any left over! I liked this dish, but Jim REALLY liked this dish. The capers add a nice salty punch to the lemon flavor as well!
INGREDIENTS
4 boneless, skinless chicken breasts
2-3 Tablespoons extra virgin olive oil
Juice of one large lemon
Generous splash of white wine
3/4 cup chicken broth
1 lemon, thinly sliced
3 Tablespoons of drained capers
14 ounce marinated artichoke hearts (reserve marinade)
Pinch of salt
Pinch of pepper
2 Tablespoon of cornstarch plus 1/4 cup of cold water, mixed well.
DIRECTIONS
Heat olive oil in an 8 inch skillet over medium high heat, swirl to coat the bottom of the pan. Add the chicken breasts and sear until lightly browned, turn and brown the second side.
Remove the chicken from the pan setting aside on a plate. Increase the temperature to high heat and de-glaze the pan with the lemon juice and wine scrapeing any bits that might be on the bottom of the pan. Add the stock and bring to a simmer, add the lemon slices to the pan and reduce heat to medium. Place the chicken on top of the lemon slices. Add the capers and cover and continue to cook for ten minutes. Remove the lid and add the artichoke hearts and the marinade. Cover and cook for 5 more minutes or until the chicken is cooked through.
Remove the chicken to a plate and increase the temperature to high heat. Add the cornstarch and water mixture, season with salt and pepper. When the sauce thickens, add the chicken back in and warm through if needed.
Serve warm.
Enjoy!
This recipe comes from www.chindeep.com
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