Yes, really. And they are delicious. Oh man, so freaking delicious.
They are also, I'm happy to say, my own creation of awesomeness. They are legen... wait for it... (sorry I am watching How I Met Your Mother while typing this).
The Cookies of Awesome
2 cups flour
5/8tsp baking soda (yea... really 5/8)
3/4 tsp baking powder
3/4 tsp salt
1 and 3/4 sticks butter (let sit out.. easier to mash)
1/2 cup granulated sugar
2/3 cup light brown sugar
1/4-1/3 of a cup Ghirardelli Chocolate Hazelnut cocoa mix.
2 eggs
10oz of semi-sweet chocolate chips
1tbs water (alternatively try 1tsp vanilla, 2tsp water)
Sea salt.
Mix all of the sugar and butter together in a bowl, set aside.
Mix flour, baking powder+soda, and salt together in a separate bowl.
Mix the two eggs in with the sugar and butter.
Slowly mix (in batches) the flour mixture into the egg/butter/sugar mixture. Add the water/vanilla. When this is all mixed in, add the Ghiradelli's cocoa mix. Stir until the entire thing is homogenous. Now mix in the chocolate chips.
Refridgerate for at least one hour.
Preheat the oven to 375, and take the mix out of the fridge. Stir a bit to make it easier to use. Make balls of the mix on a nonstick baking tray, 12 on a tray. You will have enough for 36 cookies. Before putting into the oven, sprinkle a small bit of sea salt on the top of each ball, seriously.
Bake for 12 minutes!
Sunday, July 27, 2008
Chicken Marsala
The Ingredients
3 Chicken breasts, sliced or pounded thin.
12oz baby bella mushrooms, sliced.
3/4 cup sweet Marsala Wine
3/4 cup chicken stock
4 tablespoons Heavy Cream
4tbs butter
Salt and Pepper to taste
Possibly some cornstarch
Angelhair Pasta
What to do!
Cook the chicken breasts until they are mostly cooked through. Move to a separate plate. Melt the butter in a large sauce pan, then begin cooking the mushrooms. After a few minutes, pour in the wine and chicken stock, continue cooking. Bring the mixture to a boil, and then add the chicken to the mix. Stir in the 4 tablespoons of cream. Continue to boil, if the sauce needs thickened, add a little cornstarch and water mixture.
Cook angelhair pasta to serve the chicken on top of (do you really need instructions on cooking pasta?).
3 Chicken breasts, sliced or pounded thin.
12oz baby bella mushrooms, sliced.
3/4 cup sweet Marsala Wine
3/4 cup chicken stock
4 tablespoons Heavy Cream
4tbs butter
Salt and Pepper to taste
Possibly some cornstarch
Angelhair Pasta
What to do!
Cook the chicken breasts until they are mostly cooked through. Move to a separate plate. Melt the butter in a large sauce pan, then begin cooking the mushrooms. After a few minutes, pour in the wine and chicken stock, continue cooking. Bring the mixture to a boil, and then add the chicken to the mix. Stir in the 4 tablespoons of cream. Continue to boil, if the sauce needs thickened, add a little cornstarch and water mixture.
Cook angelhair pasta to serve the chicken on top of (do you really need instructions on cooking pasta?).
Roasted Vegetable Gazpacho
A tasty recipe from Mark Bittman's cookbook (How to cook everything). I've modified it a bit to hopefully make it tastier.
The Gazpacho
1 medium eggplant (take the skin off and cut into large chunks)
2 medium zucchini (chop into chunks)
3 large vine tomatos (again.. chunks)
small package of Cherry Tomatos (chop if you want)
6+ cloves of garlic
1 lime
1/2 teaspoon of Cheyanne Pepper
40oz low sodium chicken stock
Olive oil
Salt
Pepper
Take the eggplant, zucchini, garlic, and tomatos and roast them in the oven for about 30 minutes. Stir occassionally. I'd suggest putting a little olive oil on them first.
Allow vegetables to cool, then put in a large pot on the stove and mix in the chicken broth. Boil for about 30 minutes.
Put the vegetables/broth through the blender. Then add the chayenne, pepper, and salt to taste. Before serving, mix in the juice of one lime.
The Gazpacho
1 medium eggplant (take the skin off and cut into large chunks)
2 medium zucchini (chop into chunks)
3 large vine tomatos (again.. chunks)
small package of Cherry Tomatos (chop if you want)
6+ cloves of garlic
1 lime
1/2 teaspoon of Cheyanne Pepper
40oz low sodium chicken stock
Olive oil
Salt
Pepper
Take the eggplant, zucchini, garlic, and tomatos and roast them in the oven for about 30 minutes. Stir occassionally. I'd suggest putting a little olive oil on them first.
Allow vegetables to cool, then put in a large pot on the stove and mix in the chicken broth. Boil for about 30 minutes.
Put the vegetables/broth through the blender. Then add the chayenne, pepper, and salt to taste. Before serving, mix in the juice of one lime.
Saturday, July 12, 2008
Lemon Artichoke Pesto
So I've bought this in the past, but I wanted to learn how to make it myself!
So I googled and such, and found a bunch of recipes! One seemed more awesome than the rest, but I made a few changes to it [ingredient quantities mostly], and its delicious!
The sauce works well with chicken and/or pasta, and I bet it would be good with some toasted bread as a dipping sauce sorta thing!
The Sauce
1/2 cup of Olive Oil
1/4 cup chopped Cilantro
1/2 cup of water/canola oil (any combination, up to you)
Sprinkle of Salt
1 cup chopped walnuts
12 oz. canned artichoke hearts (not marinated ones!)
1 Lemon, juiced (minimum 4 tablespoons)
1/2 tsp Cayenne Pepper
4 chopped Garlic Cloves
1/2 cups grated Parmesan
Mix the cilantro, walnuts, lemon juice, oil, cayenne pepper, garlic, and salt into the food processor. If you have any of the lemon pulp left, add this too. I also suggest adding some lemon zest, since you have a lemon sitting there!
Blend until mixed! Then add the artichoke hearts and cheese and blend it til its smooth!
So I googled and such, and found a bunch of recipes! One seemed more awesome than the rest, but I made a few changes to it [ingredient quantities mostly], and its delicious!
The sauce works well with chicken and/or pasta, and I bet it would be good with some toasted bread as a dipping sauce sorta thing!
The Sauce
1/2 cup of Olive Oil
1/4 cup chopped Cilantro
1/2 cup of water/canola oil (any combination, up to you)
Sprinkle of Salt
1 cup chopped walnuts
12 oz. canned artichoke hearts (not marinated ones!)
1 Lemon, juiced (minimum 4 tablespoons)
1/2 tsp Cayenne Pepper
4 chopped Garlic Cloves
1/2 cups grated Parmesan
Mix the cilantro, walnuts, lemon juice, oil, cayenne pepper, garlic, and salt into the food processor. If you have any of the lemon pulp left, add this too. I also suggest adding some lemon zest, since you have a lemon sitting there!
Blend until mixed! Then add the artichoke hearts and cheese and blend it til its smooth!
Monday, July 7, 2008
Rosemary Pork Chops
Very simple, but tasty, assuming you like pork. Here is the recipe for one pork chop, scale up appropriately!
The Dish
Boneless Pork Chop
1 tablespoon Olive Oil
1 teaspoon diced garlic
Rosemary (Fresh > Dried, but both are acceptable)
Freshly Cracked Pepper
Salt
Mix the olive oil and garlic together, then spread/brush onto the pork chop (both sides!). Sprinkle the rosemary on both sides of the pork chops as well, then dust with the pepper/salt (I like a good amount of pepper, but thats up to you).
Cook on the stove top until the pork is no longer pink inside, but don't overcook it!!!
The Dish
Boneless Pork Chop
1 tablespoon Olive Oil
1 teaspoon diced garlic
Rosemary (Fresh > Dried, but both are acceptable)
Freshly Cracked Pepper
Salt
Mix the olive oil and garlic together, then spread/brush onto the pork chop (both sides!). Sprinkle the rosemary on both sides of the pork chops as well, then dust with the pepper/salt (I like a good amount of pepper, but thats up to you).
Cook on the stove top until the pork is no longer pink inside, but don't overcook it!!!
Sunday, July 6, 2008
Chicken Cranberry Quesadillas
So there is this restaurant in New Hampshire that I love, called Margaritaville. So when I was there I had this smoked turkey apple quesadillas, that were absolutely amazing. I decided to try and recreate them, but took a few liberties and they turned out rather different, but still amazingly delicious, definitely the best thing I've made thus far this summer.
The Ingredients
.5 lb chopped chicken breasts
half a lime
2 teaspoons cumin
Flour Tortillas
Dried Cranberries
Spoonful of Brown Sugar
1 Granny Smith Apple finely chopped
1 red or orange pepper finely chopped
Grated Cheddar Cheese
Roasted Sunflower Seeds (or Pepitas)
Vegetable Oil
Chop the chicken into thing little strips, cook on the stove with the juice from half a lime and the 2 teaspoons of cumin.
Chop the apple and pepper, and grate plenty of cheddar.
The cranberries go on top of the quesadilla, to prepare them properly you need to pour them (however many you want) into a sauce pan, and cover them with water. Mix in a heaping spoonful of brown sugar and stir until well dissolved. Boil the water, stirring as needed, until all that is left are the now mushier cranberries and a red syrup. Set aside.
Using a large frying pan, coat the outside of a tortilla with vegetable oil (very little oil is needed, just enough to make it slightly shimmery). Place the oil side down on the frying pan, put a layer of cheese on the tortilla, then add chicken to one side, put apple and pepper slices on the other side. Cover with a thin layer of cheese. Fold the quesadilla in half, and make sure each side of the tortilla is slightly browned/oranged (not burnt!).
When you serve, cover the top with the dried cranberries and sprinkle the sunflower/pepita seeds on top of that.
Eat! Its delicious, I hope those instructions made sense :)
The Ingredients
.5 lb chopped chicken breasts
half a lime
2 teaspoons cumin
Flour Tortillas
Dried Cranberries
Spoonful of Brown Sugar
1 Granny Smith Apple finely chopped
1 red or orange pepper finely chopped
Grated Cheddar Cheese
Roasted Sunflower Seeds (or Pepitas)
Vegetable Oil
Chop the chicken into thing little strips, cook on the stove with the juice from half a lime and the 2 teaspoons of cumin.
Chop the apple and pepper, and grate plenty of cheddar.
The cranberries go on top of the quesadilla, to prepare them properly you need to pour them (however many you want) into a sauce pan, and cover them with water. Mix in a heaping spoonful of brown sugar and stir until well dissolved. Boil the water, stirring as needed, until all that is left are the now mushier cranberries and a red syrup. Set aside.
Using a large frying pan, coat the outside of a tortilla with vegetable oil (very little oil is needed, just enough to make it slightly shimmery). Place the oil side down on the frying pan, put a layer of cheese on the tortilla, then add chicken to one side, put apple and pepper slices on the other side. Cover with a thin layer of cheese. Fold the quesadilla in half, and make sure each side of the tortilla is slightly browned/oranged (not burnt!).
When you serve, cover the top with the dried cranberries and sprinkle the sunflower/pepita seeds on top of that.
Eat! Its delicious, I hope those instructions made sense :)
Chilled Carrot Soup
The limier the better, at least I think so.
The recipe I found originally called for 2 tablespoons of lime juice, but I would certainly double that, if not even more. Lime juice is delicious, and makes this soup even more so.
The Soup
2 tablespoons olive oil
2 pounds baby carrots (chopped)
2 large leeks (chopped, white/pale green parts only)
1 tablespoon chopped garlic
3.5 teaspoons ground cumin
1/2 teaspoons dried crushed red pepper or chayenne
6.5 cups canned low-salt chicken browth
8 tablespoons sour cream
4 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 traspons grated lime peel
Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
The recipe I found originally called for 2 tablespoons of lime juice, but I would certainly double that, if not even more. Lime juice is delicious, and makes this soup even more so.
The Soup
2 tablespoons olive oil
2 pounds baby carrots (chopped)
2 large leeks (chopped, white/pale green parts only)
1 tablespoon chopped garlic
3.5 teaspoons ground cumin
1/2 teaspoons dried crushed red pepper or chayenne
6.5 cups canned low-salt chicken browth
8 tablespoons sour cream
4 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 traspons grated lime peel
Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
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