Tuesday, March 25, 2014

Chocolate-Chocolate Chip Walnut Cookie Recipe


3/4 C softened butter
3/4 C brown sugar
1/2 C white sugar
2 eggs
2 tsp vanilla
1/4 C vegetable oil 
2 C flour
2 tsp corn starch
1 tsp baking soda
1/2 tsp salt
4 T coco powder
1 1/2 C chocolate chips
1/2 C chopped walnuts 

•Preheat your oven to 375 degrees.
•Cream the butter and sugars. Next add your vanilla and egg and mix well. Then add in the vegetable oil. 
•Next you can either combine all the dry ingredients in a bowl, or do like I do and just put all the dry ingredients on top and then use your beaters to just stir it around before turning it on to mix it all in. 
•Mix well.
•Stir in the chocolate chips and walnuts and using a large cookie scoop place the dough on a lined air-bake cookie sheet. 
•Bake the cookies for 12 minutes and allow them to cool before eating. 

With a large cookie scoop you will have around 15 cookies.

(I don't even buy parchment paper anymore- you can get reusable liners almost anywhere these days! I found mine on amazon for around $6 and with my prime account I didn't even pay shipping!)

Monday, March 24, 2014

BLT on Steroids

Just a little food post.

I love food. All things food. Yesterday my husband wanted a BLT for lunch, but I wanted more so I started with a little bacon from Kansas Premium Meats over in Belvue. 

I threw the bacon in the oven and threw some bread on the griddle to get perfectly crisp. 

A little Swiss cheese, bacon, lettuce, and tomatoe is always wonderful, but I decided to amp mine up by throwing some sauté'd shallots and mushrooms on top! 

You'll need a fork to eat this monster, but man is it worth it!

Friday, March 21, 2014

Easy Chicken and Avocado Burritos

I wasn't in much of a cooking mood again tonight so I threw together some easy chicken burritos.

1.25 lbs of organic chicken 

2 small avocados, sliced

1/2 can black beans, rinsed

1/2 can whole sweet corn

2 C shredded Monterey Jack cheese

2-3 T sliced chives 

5-6 burrito sized tortilla shells

Sour cream & salsa

After I cooked the chicken I sliced it up and then just threw a bit of each filling into a tortilla shell and then wrapped them up and put them on a 9x13 baking dish. I added a little more cheese and some chives to the top before baking at 350 for about 20 minutes. I stuffed mine pretty well and ended up with 5 burritos. Before we ate them we added sour cream and salsa! Simple and quick!

Tuesday, March 18, 2014

Fresh Veggies for Lunch

I recently began only eating vegetables I have purchased from the local market or grow myself. I haven't had the opportunity to explore growing all year in a green house so right now I am limited to what they have stocked at the Eastside Market in Manhattan.

I threw together a mess of vegetables last week inspired by a spread in my Better Homes and Gardens magazine that consisted of whole carrots, asparagus, pearl onions, oversized mushrooms, sliced garlic, parsley, & rosemary. I started with extra-virgin olive oil and put the carrots in while I prepped the rest of the vegetables. Then I tossed it all in and let it cook for a few minutes. Last week I topped it with salt, pepper, and a bunch of freshly grated Parmesan. What a rare treat that was because I'm used to eating whatever toddler food is left on the kids' plates after lunch is finished. Waste not, want not.

This week I used the same veggies except I subbed shallots for the pearl onions. Then at the end I put a generous amount of honey and a bit of soy sauce right at the end and shook it up to coat then placed the pan to the side for a few minutes while tended to a rather foul smelling diaper. Mommy-duties call...

I am obsessed with this particular mix of vegetables and today's version was so delicious!