1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups semi-sweet chocolate chips
Directions:
1. Combine the butter, cream cheese, sugars, egg, vanilla and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt. Mix until just combined, about 1 minute.
3. Add chocolate chips. Beat to incorporate, or fold in by had.
4. Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds slightly with your palm cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat over to 350 degrees. Lind a baking sheet with a non stick baking mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes or until edges have set and tops are just beginning to set, even if slightly under-cooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as the cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Wednesday, January 25, 2017
Monday, January 23, 2017
Chinese Beef and Broccoli Stir-Fry by Skinnytaste
Ingredients:
2 tsp cornstarch
3 tbsp and 2 tsp reduced-sodium soy sauce
2 tsp rice wine
4 tsp sesame oil
1 lb sirloin steak, trimmed of fat, thinly sliced against the gran
1/4 tsp kosher salt
4 coups broccoli florets
4 medium scallions, cut into 1-inch pieces; white and greens separated
1 T minced onion
1/2 t minced fresh ginger
2 T packed dark brown sugar
1 T oyster sauce
Instructions:
1. In a shallow glass container, whisk together the cornstarch 2 teaspoons of the soy sauce, rice wine and 1 teaspoon of the sesame oil.
2. Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.
3.Bring a large saucepan of water to a boil Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.
4. Heat a large nonstick skillet over high heat. Add 1 teaspoon of the sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it's cooking. Transfer to a plate and repeat with another 1 teaspoon of the sesame oil and the rest of the steak.
5. Heat the remaining 1 teaspoon sesame oil and add the white parts of the scallions, garlic and ginger. Cook for 30 seconds.
6. Add the broccoli, brown sugar, remaining 3 tablespoons of the soy sauce. Cook stirring constantly, for 30 seconds.
7. Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.
2 tsp cornstarch
3 tbsp and 2 tsp reduced-sodium soy sauce
2 tsp rice wine
4 tsp sesame oil
1 lb sirloin steak, trimmed of fat, thinly sliced against the gran
1/4 tsp kosher salt
4 coups broccoli florets
4 medium scallions, cut into 1-inch pieces; white and greens separated
1 T minced onion
1/2 t minced fresh ginger
2 T packed dark brown sugar
1 T oyster sauce
Instructions:
1. In a shallow glass container, whisk together the cornstarch 2 teaspoons of the soy sauce, rice wine and 1 teaspoon of the sesame oil.
2. Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.
3.Bring a large saucepan of water to a boil Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.
4. Heat a large nonstick skillet over high heat. Add 1 teaspoon of the sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it's cooking. Transfer to a plate and repeat with another 1 teaspoon of the sesame oil and the rest of the steak.
5. Heat the remaining 1 teaspoon sesame oil and add the white parts of the scallions, garlic and ginger. Cook for 30 seconds.
6. Add the broccoli, brown sugar, remaining 3 tablespoons of the soy sauce. Cook stirring constantly, for 30 seconds.
7. Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.
Friday, January 6, 2017
Seven Yolk Pasta adapted from The French Laundry Cookbook
Seven Yolk Pasta
1 3/4 cups (8 ounces) all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 Tablespoon milk
Start by mounding the flour on a clean surface, a wooden board if you have it. Make a well with an opening about 6 inches in diameter. Make sure all the walls around the opening are solid and about 1 inch wide.
Pour the egg yolks, egg, oil and the milk into the well. Break up the eggs with your fingers and once they are broken apart, start swirling the eggs around in a circular motion, make sure to keep them within the well and not spilling over. The swirling will gradually pull the four from the sides. It's important that the flour isn't incorporated too quickly,or the dough will be lumpy. Take your time. You will need to push the sides of the well in, little by little, to maintain the gradual mixing in of flour, but still keeping the eggs inside the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.
When the dough begins to thicken, use a pastry scraper (or a flat spatula) to lift the flour up and over the dough that is starting to form. Cut in the flour with the scraper. At this point, with your hands, bring the shaggy dough together and form it into a ball.
Knead the dough a few times by pressing it in a forward motion with the heels of your hands, not folding it over on itself like you would do with bread. Reshape the dough into a ball and repeat the kneading motion several times. The dough will be moist, but not sticky. Let it rest for a few minutes while you clean your work surface.
Here is where the real kneading begins. Dust the work surface with flour. Knead the dough in the same manner as before, pushing it forward with the heels of your hands, and re-shaping it into a ball. Keep kneading in this way until the dough becomes silky smooth. The dough is ready when you can pull a finger across the top of it and it wants to snap back into place. This process will take from 15 to 20 minutes, but knead as long as it takes to pass the pull test. If not, the dough could collapse when resting.
Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for a least 30 minutes and up to 1 hour before rolling it through a pasta machine or rolling out by hand. The dough can be made a day ahead, wrapped and refrigerated, but bring to room temperature before you continue.
1 3/4 cups (8 ounces) all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 Tablespoon milk
Start by mounding the flour on a clean surface, a wooden board if you have it. Make a well with an opening about 6 inches in diameter. Make sure all the walls around the opening are solid and about 1 inch wide.
Pour the egg yolks, egg, oil and the milk into the well. Break up the eggs with your fingers and once they are broken apart, start swirling the eggs around in a circular motion, make sure to keep them within the well and not spilling over. The swirling will gradually pull the four from the sides. It's important that the flour isn't incorporated too quickly,or the dough will be lumpy. Take your time. You will need to push the sides of the well in, little by little, to maintain the gradual mixing in of flour, but still keeping the eggs inside the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.
When the dough begins to thicken, use a pastry scraper (or a flat spatula) to lift the flour up and over the dough that is starting to form. Cut in the flour with the scraper. At this point, with your hands, bring the shaggy dough together and form it into a ball.
Knead the dough a few times by pressing it in a forward motion with the heels of your hands, not folding it over on itself like you would do with bread. Reshape the dough into a ball and repeat the kneading motion several times. The dough will be moist, but not sticky. Let it rest for a few minutes while you clean your work surface.
Here is where the real kneading begins. Dust the work surface with flour. Knead the dough in the same manner as before, pushing it forward with the heels of your hands, and re-shaping it into a ball. Keep kneading in this way until the dough becomes silky smooth. The dough is ready when you can pull a finger across the top of it and it wants to snap back into place. This process will take from 15 to 20 minutes, but knead as long as it takes to pass the pull test. If not, the dough could collapse when resting.
Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for a least 30 minutes and up to 1 hour before rolling it through a pasta machine or rolling out by hand. The dough can be made a day ahead, wrapped and refrigerated, but bring to room temperature before you continue.
Monday, November 28, 2016
Overnight Blueberry French Toast
12 slices thick stale Challah bread
two 8-ounces packages of cream cheese
1 cup blueberries
12 large eggs
2 cups milk
1 teaspoon vanilla
1/3 cup maple syrup
Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter
Directions:
1. Spray a 9 X 13 baking dish with nonstick spray and set aside.
2. Cut the bread into 1-inch pieces. Place half into prepared baking dish. Cut cream cheese into cubes and place on top of the bread. Top with the blueberries and then remaining bread cubes.
3. Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight. The next morning remove the pan from the fridge 1/2 hour before baking. Preheat over to 350 degrees. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25-30 minutes, or until the center is set and color is golden.
4. While the french toast is baking, prepare the sauce: In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted. Pour warm sauce over individual servings.
two 8-ounces packages of cream cheese
1 cup blueberries
12 large eggs
2 cups milk
1 teaspoon vanilla
1/3 cup maple syrup
Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter
Directions:
1. Spray a 9 X 13 baking dish with nonstick spray and set aside.
2. Cut the bread into 1-inch pieces. Place half into prepared baking dish. Cut cream cheese into cubes and place on top of the bread. Top with the blueberries and then remaining bread cubes.
3. Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight. The next morning remove the pan from the fridge 1/2 hour before baking. Preheat over to 350 degrees. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25-30 minutes, or until the center is set and color is golden.
4. While the french toast is baking, prepare the sauce: In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted. Pour warm sauce over individual servings.
Tuesday, November 1, 2016
Taco Soup
1 lb. ground beef, browned and drained
1 can beef broth (14.5 oz)
1 can kidney beans, drained
1 can black beans, rinsed and drained
1 can petite diced tomatoes + liquid from can (14.5 oz)
1 can corn + liquid from can
1 can rotel
1 packet ranch mix
1 packet (or 3 Tbsp) taco seasoning
1.5 teaspoons onion powder
1/2 teaspoon salt
Instructions:
1. Add all ingredients to crockpot and stir well.
2. Cook on high for 2 hours or low for 4 hours.
3. Top with a dollop of sour cream, shredded cheese, and chopped green onions.
1 can beef broth (14.5 oz)
1 can kidney beans, drained
1 can black beans, rinsed and drained
1 can petite diced tomatoes + liquid from can (14.5 oz)
1 can corn + liquid from can
1 can rotel
1 packet ranch mix
1 packet (or 3 Tbsp) taco seasoning
1.5 teaspoons onion powder
1/2 teaspoon salt
Instructions:
1. Add all ingredients to crockpot and stir well.
2. Cook on high for 2 hours or low for 4 hours.
3. Top with a dollop of sour cream, shredded cheese, and chopped green onions.
Tuesday, October 18, 2016
Chicken Fajitas
3 chicken breasts
1 medium onion
1 lime
3 bell peppers
3 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
salt to taste
Directions:
1. Cut onion into slivers and slice peppers.
2. In a separate bowl, combine 1 tablespoon olive oil, juice of 1/2 lime, chili powder, paprika, onion powder, pepper, cumin, and salt. Cut chicken into strips and toss with spice mixture.
3. Preheat 1 tablespoon olive oil over medium high. Add 1/2 of the chicken and cook about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
4. Set chicken aside and add 1 tablespoon oil to pan. Drain onions well and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
5. Squeeze additional lime overtop and serve over tortillas.
1 medium onion
1 lime
3 bell peppers
3 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
salt to taste
Directions:
1. Cut onion into slivers and slice peppers.
2. In a separate bowl, combine 1 tablespoon olive oil, juice of 1/2 lime, chili powder, paprika, onion powder, pepper, cumin, and salt. Cut chicken into strips and toss with spice mixture.
3. Preheat 1 tablespoon olive oil over medium high. Add 1/2 of the chicken and cook about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
4. Set chicken aside and add 1 tablespoon oil to pan. Drain onions well and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
5. Squeeze additional lime overtop and serve over tortillas.
Chicken Burrito Bowls
1 pound boneless, skinless chicken breasts (about 2 large breasts)
2 Tablespoons olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon kosher salt and pepper to taste
3 cups chicken broth
1 can diced tomatoes, drained
1 can black beans, drained and rinsed
2 3/4 cups instant whole grain brown rice
1/2 cup shredded colby jack cheese (optional)
Directions:
1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt, and pepper
3. Cook on low for about 4 hours.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
8. Serve with fresh diced tomatoes, sour cream, green onions, avacados, top with cheese.
2 Tablespoons olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon kosher salt and pepper to taste
3 cups chicken broth
1 can diced tomatoes, drained
1 can black beans, drained and rinsed
2 3/4 cups instant whole grain brown rice
1/2 cup shredded colby jack cheese (optional)
Directions:
1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt, and pepper
3. Cook on low for about 4 hours.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
8. Serve with fresh diced tomatoes, sour cream, green onions, avacados, top with cheese.
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