Monday, September 18, 2017

Thick and Chewy Chocolate Chip Cookies


These cookies are SOOOO good. They are definitely in my top two ever, which is saying something because I make a TON of cookies and have tried every single recipe on this blog (and lots of other recipes too). They are actually America's Test Kitchen, which is also saying something.

Thick and Chewy Chocolate Chip Cookies
from America's Test Kitchen

2 cups + 2 tablespoons (301 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (170 grams) unsalted butter, melted and cooled
1 cup (198 grams) light or dark brown sugar
½ cup (99 grams) granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
1½ cups (255 grams) semisweet chocolate chips

  1. Adjust the oven racks to the upper- and lower-middle positions and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. Using an electric mixer on medium speed, beat the butter and sugars until thoroughly blended, 2 to 3 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips.
  4. Roll a scant ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.
  5. Bake until the cookies are light golden brown and the outer edges start to set, yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets. Once cool, store in an airtight container at room temperature for up to 4 days. These can also be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.coo

Sunday, September 10, 2017

Protein Balls




We went on a ladies-only backpacking trip this weekend and it was SO fun. One of my friends made these protein balls. I didn't think much of them because I usually hate this stuff, but these were seriously AMAZING. They were the first snack gone and I've been craving the ever since.


Protein Balls
Recipe from Anne Kimble

Spray measuring cups with coconut oil (or Pam) 
1 cup all natural peanut butter (I use the big tub of Adam's crunchy from Costco)
1/2 cup honey
1/4 cup pure maple syrup
Combine above ingredients

Then slowly add:
2 1/2 cups brown rice crispies (There are few brands you can find at Sprouts or Whole Foods)
1/2 cup oats
1/4 cup chia seeds (Some people use 1/8 cup, but I love chia!)
2 T hemp hearts (optional)
2 T ground flax seeds (optional)
chocolate protein powder to taste
1/2 cup chocolate chips (I love Enjoy Life brand)

The mixture will be sticky, but if it seems like it won't hold together, add a few more oats. Put mixture if fridge for 30 min to make it easier to handle. Spray a small cookie scoop and shape into balls. Place flat in gallon ziplocs to freeze (and so you won't each the whole batch the same day!).

Friday, August 18, 2017

Health-ier Higher Protein Guacamole

This stuff is addicting- so good and so much better for you than regular guacamole.  The other bonus!? It lasts waaaay longer than the regular stuff, as in it doesn't get brown for several days!  

High Protein Guacamole

3 ripe avocados
1 1/2 cups plain greek yogurt (I use TJ's)
2 large limes, juiced
1/2 Purple onion, diced fine
1 large handful cilantro, chopped
Garlic salt to taste
Black pepper to taste

Bruschetta Chicken

Made this last night and didn't take a picture, so you get a google image. :)  It was amazing!  We loved it, and even better, it was SOOO easy to put together.  I love a quick and easy dinner. Yum!

Bruschetta Chicken

Bruschetta sauce (from Trader Joe's in the jar)
Skim or full-fat Mozzarella cheese (bought it from TJ's and sliced it up)
Oven baked chicken (recipe here)
Cooked pasta or zoodles

After baking the chicken, scoop the sauce and spread evenly over breasts.  Place sliced mozzarella on top.  Broil in oven all together until cheese is melty and golden.  Remove and serve plain, over pasta or our favorite, zoodles!

Simple Baked Chicken Breasts

Made these last night in my convection oven and they turned out so juicy and tender- I was totally amazed!  Because convection and juicy don't usually go together?? Anyway, this will be my new go-to for cooking chicken.  Loved it.

Simple Baked Chicken Breasts
Allrecipes.com

4 boneless, skinless chicken breasts (not frozen)
2 Tbs. olive oil
Salt and pepper (or any spice you'd like)

Preheat convection oven to 400 degrees.  Rub chicken breasts with olive oil and sprinkle seasonings on both sides. Place on broiler pan or cookie sheet, lined with foil.  Bake in pre-heated oven for 10 minutes.  Flip to other side and cook for 15 minutes more, or until internal temp reads 165 degrees.

Monday, June 26, 2017

Slow Cooker Pulled Pork

This is a really simple pulled pork recipe...light on ingredients and easy to make.  I love to cook this, then mix it with the Carolina Gold BBQ sauce from Trader Joes, and serve it over oven-roasted sweet potatoes.  The perfect combo- seriously amazing.

Slow Cooker Pulled Pork

1 (2 pound) pork tenderloin
1 (12 oz.) root beer
1 bottle of your favorite BBQ sauce

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns or roasted sweet or regular Idaho potatoes.  My favorite way to roast potatoes is this one.

Sunday, June 25, 2017

Chicken Tomatillo Soup

This is the second part of the recipe I posted last week- Salsa Verde.  This soup is seriously amazing!! You have to top with avocados to make it incredible.  Also- you could definitely make this vegan and/or vegetarian by skipping the meat and doubling the beans and veggies.  

Chicken Tomatillo Soup 

Mirepoix Mix from Trader Joe's (or chop 1/2 onion, 3 carrots, 3 celery stalks)
8 cups chicken or veggie broth
2 cups shredded, cooked chicken breast
1 1/2 cups salsa verde 
1 large can (or 2 small cans) of Hominy beans (found in Mexican aisle)
Avocado for garnish

Sauté your mirepoix in your soup pan for 5 minutes. You can add a little olive oil if you want, but you don’t need to. Next, add your broth and bring to a boil. After it begins to boil, turn the heat down to medium and let it cook until all veggies are soft (about 8-10 mins). Add your chicken and can of hominy (drained) and let everything simmer for an additional 20 mins. Right before you are ready to serve stir in your salsa. Garnish with sliced avocado.