Recipe: Peanut Butter - Chocolate Chip Cookies

I made this recipe for a family ski weekend. I thought it would be nice to have something sweet to munch on in between hitting the slopes. I am happy to say that these cookies were a big hit!

Ingredients

1/2 cup butter, softened

1/2 cup peanut butter

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 tbsp light corn syrup

2 tbsp water

2 tsp vanilla extract

2 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

2 cups chocolate chips

Directions

Preheat oven to 375 degrees.

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, and stir in the corn syrup, water, and vanilla.

Combine the flour, baking soda and salt; stir into the peanut butter mixture. Fold in the chocolate chips. Drop by 1/4 cup cupfuls 3 inches apart onto ungreased baking sheets.

Bake in the preheated oven for 12 to 14 minutes or until edges are golden. Allow to cool 1 minute before removing to wire racks to cool completely.

The recipe says it makes 2 dozen but I ended up with way more cookies than that! Good thing my coworkers also love baked goods.

Enjoy

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Recipe: Dijon Green Beans

I used to be really intimidated by side dishes because of the timing. I was afraid that the side would be done before the main dish or vice versa. Lately though I am all about the sides.

One of the best parts about grilling season; while the Future Hubs is outside working his magic on some chicken or steak I can stay in the kitchen and whip up some snazzy sides.

Dijon Green Beans

I found this recipe in a Cooking Light special edition magazine: 5 Ingredient 15 Minute Recipes. Of course I made some changes so here is my adaptation of this delish side dish.

Ingredients

12 ounces fresh green beans, trimmed

1 tablespoon extra virgin olive oil

2 teaspoons Dijon mustard

1 tablespoon finely chopped fresh parsley

1/2 teaspoon lemon pepper seasoning

dash of salt

Directions

In a serving bowl combine EVOO, mustard, parsley, lemon pepper & salt.

Bring a pot of water to a boil, add green beans and cook for approximately 3 minutes or until beans are cooked through but still firm. Drain and rinse with cold water.

Toss the green beans with the Dijon mixture and serve.

We served our green beans with grilled marinated steak tips & a little pasta salad that I threw together. The green beans are full of flavor and have the perfect amount of bite.

Enjoy!

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Recipe: Crockpot Smashed Potato Soup

I'd like to thank everyone for your sweet comments on Friday's post and for keeping my family & cousin in your prayers. She's making a little progress each day.

I wish I had discovered this hearty potato soup recipe at the beginning of the fall/winter season. I guarantee I would have made it on an almost weekly basis. It's so simple but so full of flavor and seriously fills your tummy! It almost makes me excited for the fall so I can make it all the time...almost.

Smashed Potato Soup

adapted from Better Homes & Gardens Slow Cooker Family Dinners cookbook

Ingredients:

3 1/2 pounds potatoes, cut into 3/4-inch cubes

1/2 chopped yellow pepper

1/2 chopped red pepper

4 cloves garlic, minced

1/2 teaspoon ground black pepper

4 1/2 cups chicken broth

1/2 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup thinly sliced green onions

4 strips low sodium bacon, diced

additional sliced green onion

Directions:

In crockpot, combine potatoes, peppers, garlic and black pepper. Pour chicken broth all over.

Cover and cook on low-heat setting for 8 to 10 hours (we did 10). Meanwhile cook chopped bacon until crispy, set aside.

After 8 to 10 hours mash potatoes slightly with a potato masher. Stir in cream, cheddar cheese and the 1/2 cup green onions.

Top individual servings with additional sliced green onion, bacon and cheddar cheese.

This recipe makes 8 servings; 243 calories per serving (without toppings).

Enjoy!

Recipe: Slow Cooker Beef Stew

Wow, it has been awhile since I've posted a recipe!

Time seems to be getting away from me these days but I am still cooking up a storm.

One thing that has changed though: we are using our crockpot all the time! 

Since I'm not getting home from work these days until after 8 o'clock at night we have been relying on our crockpot so we don't end up eating at 10.

We have had some amazing chilis, soups and stews this fall and I am definitely going to be sharing them with all of you. What makes them so great is (for the most part) you just throw everything in the pot and let her cook!

First up, this amazing and super easy Beef Stew recipe I found on allrecipes.com

(apologies for the lack of photos I threw this together before work and had no time)

Slow Cooker Beef Stew

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 clove garlic, minced (I totally used garlic powder out of sheer laziness)

1 bay leaf

1 teaspoon paprika

1 teaspoon Worcestershire sauce

1 onion, chopped

1 1/2 cups beef broth

3 potatoes, diced (I used red)

4 carrots, sliced (threw in a handful of baby carrots)

1 stalk celery, chopped (used 2)

Directions

1.Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

2.Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. (we opted for the longer cooking time)

I was pleasantly surprised with how this came out  because I honestly thought it wasn't going to be very good. It was flavorful and cooked to perfection. Definitely something I will make again!

Bon Appetit!

Recipe: Whole Wheat Apple Muffins

Since we went apple picking I have been in search of new ways to use the apples we got. I made an apple pie first which is a staple but I wanted to make something different. A friend introduced me to Smitten Kitchen and ohmygosh does she have some amazing recipes and not only are the recipes awesome but the photos she takes of her food just make you want to reach through the screen and eat it up!

I found the perfect recipe for my tasty apples - Whole Wheat Apple Muffins. Yum. That links to the original post on Smitten Kitchen but I also have the recipe here for you, along with photos of how my muffins turned out.

Whole Wheat Apple Muffins

Ingredients

1 cup (4 ounces) whole wheat flour

1 cup (4 1/4 ounces) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature

1/2 cup (3 1/2 ounces) granulated sugar

1/2 cup dark brown sugar, packed

1 large egg, lightly beaten

1 cup (8 ounces) buttermilk or yogurt

2 large apples, peeled, cored, and coarsely chopped

Directions

Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Enjoy!

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Recipe: Skillet Pasta Florentine

This delicious recipe comes from Cooking Light's diet Comfort Food issue. I'm a huge fan of spinach so any recipe that incorporates spinach in a yummy way is definitely something I would try and this did not disappoint! It's also incredibly easy to make with minimal prep and not too many steps.

Skillet Pasta Florentine

Ingredients:
3 cups uncooked spiral pasta
1 egg, lightly beaten
2 cups (16 ounces) 2% cottage cheese (I used fat free)
1.5 cups reduced fat ricotta cheese (I omitted this)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese, divided (I used 2 cups)
1 teaspoon each, dried parsley, oregano and basil
1 jar (14 ounces) spaghetti sauce
2 tablespoons grated Parmesan cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine egg, cottage cheese, ricotta, spinach, 1/2 the mozzarella and herbs.

Drain pasta. Place half the sauce in a large skillet, layer with pasta and remaining sauce. Top with cheese mixture. Bring to a boil. Reduce heat; cover and cook for 25 - 30 minutes. Sprinkle with Parmesan and remaining mozzarella; cover and cook 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Enjoy!

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Recipe: Grilled Rosemary Chicken with Tomato-Avocado Salad

Get ready for an easy recipe with a lot of flavor! I adapted this from a recipe out of Cooking Light magazine and it was exceptional. I'll share the recipe in two parts:

Grilled Rosemary Chicken

Ingredients:
4 tbsp Olive Oil
4 tbsp red wine vinegar
2 tbsp fresh rosemary (I used dried)
3 garlic cloves, minced
4 chicken breasts
salt & pepper

Directions:
Combine the first four ingredients in a large, heavy duty zip lock bag. Add chicken. Marinate in the refridgerator for 30 minutes or overnight. (we marinated overnight)
Remove chicken from marinade and grill until done. Serve with Tomato-Avocado salad.

Tomato-Avocado Salad

Ingredients:
1 tbsp oregano
1 tbsp olive oil
2 tbsp red wine vinegar
1 garlic clove, minced
2 cups grape tomatoes, halved
12 ounces fresh mozzarella balls, in basil and garlic oil
1 ripe peeled avocado, chopped

Directions:
Combine first four ingredients in a large bowl, whisk together. Add tomatoes, mozzarella and avocado. Toss gently.

This meal was filling enough without adding a grain to the dish but I could see it served with brown rice or quinoa.

Enjoy!

Recipe: Spicy Vegetarian Chili

I make it a point to cook one meatless dish a week. Sometimes they are delicious but not very filling. This dish however, was flavorful and completely satisfying.

Spicy Vegetarian Chili

Ingrediants:

2 tbsp olive oil

1 medium yellow onion, chopped

1 large carrot, chopped

1 stalk celery, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

3 cloves garlic, finely chopped

1 to 3 tbsps finely chopped chipotles in adobo (use less or omit for a less spicy dish)

1 tbsp dried oregano

2 tsp chili powder

1.5 tsp salt

28-ounce can diced tomatoes

3 cups red kidney beans, drained

1.5 cups black beans, drained

Directions

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic, cook for 10 to 12 minutes, until vegetables are softended but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups of water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions, sour cream or cheddar cheese, if desired.

Enjoy

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Recipe: Taco Mac 'n Cheese

I first saw a recipe for Taco Mac here but knowing my Fiance would freak if I tried to put both cream cheese and sour cream in the same recipe (he hates both) I decided to change it up. This dish was so tasty and really filling.

Taco Mac 'n Cheese

Ingredients:

1 box elbow macaroni

Velveeta cheese, cut into cubes (12 - 16 ounces)

2 cups cheddar cheese

1 16 ounce jar of salsa

1 lb ground turkey

1 packet taco seasoning

Directions:

Pre-heat the oven to 350 degrees. Cook the macaroni according to the instructions on the box. Meanwhile, cook the ground turkey in a pan, once browned, add about 1/3 cup water and the taco seasoning. Cook until most of the liquid is absorbed.

Drain the pasta and return to the pot. Add the velveeta cheese and stir until thoroughly melted. Add the ground turkey, salsa and 1 cup of the cheddar cheese. Mix well.

Pour into a casserole dish and top with the remaining cheddar cheese. Cook until cheese is melted or browned on top.

ENJOY!

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Recipe: Pasta Primavera

Many Pasta Primavera recipes use a cream sauce but I liked this one because it's in a garlic sauce!

This makes it's so much healthier than some of the versions you will find and restaurants.

This meal was so fresh and so delicious, a great summer meal too.

This recipe comes from the Better Homes and Gardens 'New' Cook Book of Prizewinning Recipes.

A gift from my Parents for Christmas this book is just full of great recipes and cooking tips.

Available here

Herbed Pasta Primavera

Ingredients:

1 3/4 cups (8 ounces) dry multigrain or whole wheat penne pasta

8 ounces packaged, peeled baby carrots (cut lengthwise)

1 tbsp olive oil

1 1/2 cups fresh green beans, trimmed and cut into 2-inch pieces

1/2 cup sliced green onion or chopped onion

3/4 cup chicken broth (sub veggie broth to make it Vegan/Vegetarian)

2 cloves garlic, minced

1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4 inch thick

2 tbsps snipped fresh basil or 1 tsp dried, crushed basil

1/4 tsp salt

1/4 cup sliced almonds, toasted (we omitted this)

Grated parmesan cheese

cracked black pepper

Directions:

1. Cooks pasta according to package instructions; drain. Return to hot saucepan; cover and keep warm.

2. Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, onion, broth and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

3. Toss vegetable mixture, basil, and salt with pasta. Sprinkle with almonds, cheese and pepper. (if desired).

A 1 3/4 cup serving has less than 300 calories! Yum!

Enjoy!

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Recipe: Baked Mostaccioli

This recipe comes from a magazine, it was pictured on the cover and looked so delicious I had to buy it and make it.  My Fiance turned his nose up at it because one of the ingredients is cottage cheese. He said "I'm not going to like it" but I begged him to just give it a try! and guess what? He loved it. He loved it so much that he ate 2 helpings and had it for lunch the following day. Win.

I'm not a cottage cheese lover either but as an ingredient I like it.

Trust me when I say this recipe is delish and has a lot of flavor.

Baked Mostaccioli

Ingrediants:

8 ounces uncooked mostaccioli (or penne)

1/2 pound lean ground turkey (we used 1 pound)

1 small onion, chopped

1 can (14.5 ounces) diced tomatoes, undrained

1 can (6 ounces) tomato paste

1/3 cup water

1 tsp dried oregano

1/2 tsp salt

1/8 tsp pepper

2 cups (16 ounces) fat-free cottage cheese

1 tsp dried marjoram

1.5 cups (6 ounces) shredded part skin mozzarella (we used 2 cups)

1/4 cup grated parmesan cheese

Directions:

Pre-heat oven to 350. Cook the mostaccioli according to package instructions. Meanwhile, in a large saucepan, cook turkey and onion over medium heat until the meat is no longer pink; drain if necessary.

Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-minutes.

In a small bowl, combine cottage cheese and marjoram; set aside. Dran mostaccioli.

Spread a 1/2 cup meat sauce into an 11 x 7 baking dish coated with cooking spray. Layer with half the mostaccioli, meat sauce and mozzarella cheese. Top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with parmesan cheese.

Bake, uncovered at 350 for 30 to 40 minutes or until topping is bubbly and casserole is heated through.

and YUM.

Recipe: Dijon Mustard Tilapia

This recipe came from my Mother and it's so easy and tasty.

The original called for Sole but I can never find that at my market so I use Tilapia instead.

You can really sub any similar fish for this recipe and it would probably also be good on chicken if you adjust the cooking temp.

Dijon Mustard Tilapia

Ingredients:

4 - 6 Tilapia Filets

2 tbsp Dijon Mustard

1 tbsp melted butter or olive oil

1 lemon

Salt & Pepper

Directions:

Set oven to broil. Rinse the filets in cold water and pat dry with a paper towel. Place on a greased baking pan.

Combine the mustard and butter/olive oil with juice from 1/2 of the lemon. Mix well. Spoon the mixture over the filets and then sprinkle with salt and pepper.

Broil in the overn for 10 - 12 minutes or until fish begins to flake.

Garnish with a lemon wedge.

Or half a lemon if you're me haha.

Enjoy!!
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Recipe: Chicken Lettuce Wraps

On a recent trip to Boston, Ryan and I enjoyed an early dinner at PF Changs China Bistro.

We couldn't resist ordering their famous Chicken Lettuce Wraps,

 they were every bit as delicious as I remembered.

Ryan suggested we make our own version of the yummy dish

and so we did and it was delicious!

I love trying to recreate yummy meals from restaurants and

I especially love knowing what's being put in it.

Here is the recipe for our version of this yummy dish.

Chicken Lettuce Wraps

Ingredients:

Head of Iceberg Lettuce

1 lb ground chicken

I can Water chestnuts, diced

One bunch green onions (scallions)

1/2 can bean sprouts

A handful finely shredded carrots

Ground Ginger

Garlic Powder

Chili Powder

Teriyaki Sauce

Soy Sauce

Directions:

Cook the chicken over medium high heat.

Add the chopped onion, water chestnuts, and shredded carrots.

Cook until heated through and onion is soft.

Add a sprinkle of ground ginger, garlic powder and chili powder.

Stir well.

Add a dash of teriyaki sauce and enough soy sauce to saturate the mixture.

Cook until most of the liquid is absorbed.

Serve with the iceberg lettuce, cut in half or quarters.

We didn't go too crazy with sauce because we didn't want to overpower the other flavors.

And since PF Changs has their hot sauces we added some Sriracha, my fav hot chili sauce.

If you like heat, you'll love this stuff.

Enjoy!

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Recipe: American Italian all'Amatriciana

This recipe comes from Rachel Ray's Big Orange Book. I was never a big fan of her but I must say she hasn't let me down yet. This pasta has so much flavor and was still delicious the next day when I brought left overs for lunch!

American Italian all'Amatriciana

Ingredients:

Salt

1 pound whol wheat rigatoni or penne pasta

1 tbsp extra virgin olive oil (EVOO)

6 slices lean bacon, chopped

1 large red onion, chopped

4 garlic cloves, finely chopped of grated

1 cup chicken stock

1 (28-ounce) can crushed fire-roasted tomatoes

Black pepper

Parsley, handful, chopped

Shredded sharp white cheddar

Directions:

Bring a large pot of water to a boil for the pasta. Salt the water, cook the pasta, and cook to al dente.

While the pasta water is heating up, heat the EVOO in a deep skillet over medium-high heat. Add the bacon and crisp for 4 to 5 minutes, then add the onions and garlic and cook to soften, 5 or 6 minutes. Stir in the chicken stock, then the tomatoes, and season with pepper to taste. Simmer the sauce for 15 minutes. Toss the pasta with the sauce and parsley. Serve topped with the shredded cheddar.

and enjoy!!

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