Tag: food

Old-Fashioned Chocolate Chipper Cookie Recipe

Memories …

Lunchbox treats. Afternoon snacks. Offerings to Santa.

These cookies are a warm embrace.

My mother would make these for many occasions and every time I nibble one of these delicious, crispy chocolate chip cookies I am immediately transported to my childhood. When researching this recipe, it looks like it was originally published in the Joy of Cooking Cookbook, of which my mom was certainly a fan.

These have since found a place in my own home, and I hope that my children will have the same sensory memories that I share of my dearly departed mother whenever I smell these baking in the oven.

Noah, Zach, and Audrey? I love you so much.

375 degree oven / Greased Cookie Sheet

INGREDIENTS

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour, sifted
  • 6 ounces package of semi-sweet chocolate chips
  • 1/2 cup chopped nuts, if desired

INSTRUCTIONS

Cream shortening, sugars, egg and vanilla. Slowly add flour and then fold in chocolate chips and nuts. Drop dough by the heaping tablespoon on to a parchment lined baking sheet. Cook at 375 for 10 – 12 minutes. Cookies will be done when the edges become slightly golden brown. Remove from cookie sheet immediately and let cool on a wire rack.

NOTES

These are old-fashioned cookies that will bake flat and crispy (akin to the Tate’s brand) instead of thick and cakey (Crumbl, for example).

We prefer our cookies slightly underbaked, golden crispy edges with a soft, chewy center. This is around the 8-10 minute mark with most ovens. Once removed from the oven, I finish the warm cookies with a sprinkle of Maldon flake salt for the satisfying, salty crunch!

Feel free to experiment … and don’t forget a tall glass of milk.

Have a favorite chocolate chip cookie recipe? Please share!

0

Quick & Easy No-Knead Bread Recipe

Quick & easy, this no-knead bread recipe can get a hot & tasty homemade loaf on the table in no time!

Recipe Highlight: The recipe link below has recipe for both a quick rise (2 hours) and overnight rise (12 to 18 hours). I have included my tweaked version of the quick rise recipe, but please head over to Gimme Some Oven’s website for detailed instructions for both original versions.

LINK: https://www.gimmesomeoven.com/no-knead-bread/

INGREDIENTS:

  • 3-1/4 cups (430 grams) of All Purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon honey or granulated sugar
  • 1 packet (7 grams) of active dry yeast
  • 1-1/2 cups warm water (about 110 degrees) — or more, as needed. Depends on how thirsty your flour brand is. Trader Joe’s AP tends to need more water. Check the link above for a picture of how it should look at the dough stage.

INSTRUCTIONS:

  1. Mix the dough. Stir the dry ingredients together in a large bowl until combined. Add in the warm water and stir with a spatula until the dough is mixed. Please note: The dough will be loose and sticky with some scraggly bits! As mentioned in the ingredients list, it may need more water depending on the brand/type of flour used.
  2. Let the dough rise. Let the dough rest at room temperature for 2 hours or until the dough has doubled. See notes section for some proofing tips!
  3. Shape the dough: Transfer to a well-floured surface, folding the dough on top of itself by pulling the outer edges up and into the center a few times until the dough holds its shape & forms a round dough ball. Lightly flower the top of the dough ball and then carefully flip it upside-down onto a peice of parchment paper. The smooth side should be on top. Use your hands to shape the ball into an even circle before lightly flouring the top of the dough ball before covering loosely with plastic wrap or a kitchen towel.
  4. Preheat the oven & Dutch Oven. Toss your Dutch oven inside cold oven (to avoid cracking enamel) and set to 450 degrees to pre-heat for about 30 minutes while allowing the bread ball to rest.
  5. Bake the bread. Transfer the dough ball via the parchment paper into the pre-heated Dutch oven. Be careful as the Dutch oven WILL BE HOT. Cover the Dutch oven with the lid and allow to bake for 30 minutes. At the 30-minute mark, carefully remove the lid and bake for an additional 10-20 minutes (depending on how crispy or golden brown you wish your loaf to be).
  6. Cool down. & serve Remove from the oven, and then carefully lift from the Dutch Oven using the edges of the parchment paper. Transfer to a wire rack, if available, and allow to cool at least 30 minutes before slicing.

NOTES:

You will have the best results if you allow your dough to rise in a warm environment. If you don’t have a proofing box, you can turn your oven on for a few minutes at a low heat to get it warm before turning off the oven and putting in your dough to rise. You can also just turn your oven light on. I have also seen it suggested that you use a space heater in a small room such as a laundry room on really cold days.

An additional tip I have come across regarding a blistering crust is to use a spray bottle with water and spritz on top of floured loaf right before putting into the oven.

The dough can also be used to make a focaccia-like dough. Just drizzle a little olive oil on top and start stippling with your fingertips, finishing with a sprinkling of flaked salt and additional toppings.

Time to get baking!

0

Hearty Chorizo & White Bean Stew Recipe

Serve with a crusty loaf of bread for a delicious, hearty meal.

INGREDIENTS

  • Olive oil
  • 1 yellow onion (or 4 shallots)
  • 1 carrot, cut into thin medallions
  • 1 stalk of celery, cut into thin slices
  • 1 serrano pepper (left whole with just the stem cut off, exposing the inner flesh/seeds)
  • 4 cloves of garlic, minced (to taste)
  • 2 tablespoons tomato paste
  • 1 tbsp of fresh rosemary/thyme (either/or/both)
  • 6 ounces of chorizo
  • 2 cans of white beans (Great Northern or cannellini)
  • 1 quart of chicken broth (or water with 2+ tablespoons of Boullion)
  • 1 bunch of greens (I used rainbow chard)
  • A few generous shakes of garlic powder and Badia complete
  • 1 teaspoon kosher salt (to taste)
  • 1/2 teaspoon of cracked black pepper (to taste)
  • 1 tablespoon of red pepper flakes (to taste)
  • 1/3 cup of grated parmesan cheese
  • 1-1/2 teaspoons of red wine vinegar
  • 1/2 cup of ditalini pasta, if desired

INSTRUCTIONS

  1. Coat Dutch oven with olive oil & add in veggies to caramelize and soften, saving the minced garlic until the end to ensure it does not burn. Just a reminder to leave the serrano pepper whole!
  2. Once veggies are softened, add in your chorizo and cook through before making a well in the center of your pan to add in your tomato paste. Caramelize your tomato paste for at least 2 minutes to ensure it has optimized flavor.
  3. Add in herbs and spices, before adding in broth, beans, and greens. Cook for about 20 minutes (or until greens are wilted).
  4. Using an immersion blender, make a few quick passes to blend just enough to thicken soup. Do not blend smooth! The satisfying textures of the vegetables, chorizo, and beans are the best part of this stew.
  5. If using, add in the pasta and cook for about 15 minutes on medium heat (or until pasta is desired tenderness).
  6. When pasta is desired tenderness, add in parmesan cheese and red wine vinegar.

NOTES

How much you use the immersion blender will have a large impact on how thick this stew is. For colder months, a thicker, hearty stew will hit the spot. For warmer months, leaving it thinner will give it more of a soup-like feel for a light, healthy meal. Top with additional grated parmesan, a few red pepper flakes, and serve with a crusty sourdough loaf for a meal to remember.

This one if for you, Audrey. I love you so much!

0

Ultimate Spicy Chili Recipe for Snow Days

This is a must-have for any snow day!

INGREDIENTS

  • Olive oil
  • 1 yellow onion (or 4 shallots)
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 serrano pepper
  • 2 jalapeno pepper
  • 4 minced garlic cloves (or to taste)
  • 2 pounds lean ground beef
  • 1/4 cup Worcestershire sauce
  • garlic powder (to taste)
  • Badia complete (to taste)
  • 16 oz of beef broth (or water + 2 bouillon cubes)
  • 1 can (28 oz) of crushed tomatoes
  • 1 can (14.5 oz) of fire-roasted diced tomatoes
  • 1 can tomato paste (can leave out if you want more of a thin Wendy’s chili texture)
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon hot sauce (I used Scotch Bonnet)
  • 1 tablespoon dried basil
  • 2 tablespoons smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon of dried peri peri pepper flakes (crushed red pepper flakes will work!)
  • salt & pepper (to taste)
  • 3 cans of beans (I use 1 each of the following: pinto, black beans, and dark red kidney beans)
  • assorted toppings (cheese, sour cream, cilantro, diced onions, corn chips, etc.)

All seasonings can be adjusted to your own liking!

INSTRUCTIONS

  1. Chop your veggies into a small dice.
  2. Coat the bottom of a Dutch oven with olive oil and sauté your veggies until soft, around 5 minutes. If needed, add a little water to keep from sticking to bottom of the pan.
  3. Add in your ground beef to your caramelized veggies and cook until browned.
  4. Once your meat is browned, add in the Worcestershire sauce and flavor with a few generous shakes of dried garlic powder and Badia complete. Add a pinch of salt and pepper at this time as well.
  5. If using tomato paste (depending on if you want a thin or thick chili), make a well in the center of your meat and veggie mixture before adding your tomato paste. Allow your tomato paste to cook for about 2 minutes, ensuring that it caramelizes and optimizes its flavor.
  6. Once tomato paste is caramelized, add in your spices and cook for another minute, allowing them to bloom.
  7. Once spices are bloomed, add in the remaining ingredients: broth, cans of tomatoes, and beans.
  8. Once heated through and thickened (at least 20 minutes), taste and adjust spices accordingly.
  9. Top with cheese, sour cream, chopped cilantro, diced onions, corn chips, etc.

NOTES

While it looks like a lot of ingredients, most of them are spices and pantry staples. Feel free to use whatever you have on hand when it comes to peppers and beans, but the listed peppers are what I used to get praise-worthy results! I love a mix of beans (pinto, black beans, and dark red kidney beans) to give the chili different textures, so feel free to experiment there if you wish!

Nothing says love on a cold day like a bowl of spicy chili and a slice of warm, slathered corn bread.

I love you, kiddos!

0

Joe’s Holiday Prime Rib

INGREDIENTS
  • 1 bone in prime rib beef roast, 3 ribs, about 6 pounds
  • 5 garlic cloves, smashed
  • 1/4 cup grated fresh or prepared horseradish
  • Leaves from 2 fresh rosemary sprigs
  • Leaves from 4 fresh thyme sprigs
  • 1/2 cup kosher salt
  • 1/4 cup freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1 tablespoon all-purpose flour
  • 2 cups canned chicken or beef broth

DIRECTIONS

Preheat the oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Source: My brother’s recipe so no clue!

REVIEW

My brother, Joe, has made this for large family gatherings, especially on New Year’s Day. He is a fantastic cook! More importantly, he is a beloved uncle to my children and one of my favorite people to ever exist. His prime rib with mashed potatoes and an amazing French onion soup that everyone raves about to this very day.

0

Delicious Hoisin BBQ Pork Chops Recipe


INGREDIENTS

SAUCE:

  • 1 jar hoisin sauce (8 ounces)
  • ½ cup honey
  • ½ cup chicken broth (or water with bullion)
  • ¼ cup chili garlic sauce (or sriracha)
  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon red pepper flakes

MAIN:

  • 2 tablespoons of vegetable oil
  • salt & pepper, to taste
  • 8 boneless porkchops

INSTRUCTIONS

1. Combine first 10 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season boneless country ribs (if using crockpot; see notes below) or boneless chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip pork, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.

Optional: Garnish with chopped green onions.

NOTES

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point, remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

This is one of Zach’s favorites that I located from an old blog that I had kept when they were growing up. I will make soon & replace the blog-generated image. I hope it holds up to our memory of this dish!

0

Peruvian-inspired Chicken Kabobs with Creamy Cilantro Sauce

INGREDIENTS

Marinade:

  • 2 lbs chicken tenderloins (or thighs), pat dry
  • 1/4 cup soy sauce
  • 4 cloves garlic, grate or finely minced
  • 1 tbsp red wine vinegar
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 1/4 tsp cayenne pepper or ground peri peri flakes, to taste

Creamy Cilantro Sauce:

  • 2/3 cup Greek yogurt
  • 2 garlic cloves
  • 1 jalapeno, stem and seeds removed
  • 2 green onions (green parts only)
  • 1 cup cilantro, packed cup with stems removed
  • 1 lime, juiced
  • 1/4 cup crumbled feta cheese, if desired
  • 2 tbsp olive oil

INSTRUCTIONS

Chicken kabobs:

  • Prep chicken by cutting into small pieces in preparation for assembling kabobs.
  • Whisk together the marinade ingredients and add to prepared chicken.
  • Marinate the chicken in the refrigerator for at least 2 hours (4-6 preferred).
  • An hour before grilling, remove marinated chicken from fridge and make your creamy cilantro sauce (see below).
  • When ready to grill, assemble skewers.
  • Place on grill until desired doneness is reached. I love making sure I get a few chars on the scraggly bits!

Creamy cilantro sauce:

  • Add all the ingredients except the feta and oil to a blender.
  • Process until smooth.
  • Add in the oil and feta, blending again just until incorporated.
  • Refrigerate until ready to serve.

NOTES

The chicken can also be made in the oven. Just roast the chicken tenderloins in oven at 425 degrees on a foil-lined pan for about 25-30 minutes. Broil on high for a few minutes until slightly browned and charred.

0

Joe’s Adobada Marinade

INGREDIENTS

  • 7 guajillo chiles (New Mexico)
  • 1 chili ancho
  • 5 garlic cloves
  • 1 tsp oil
  • 1 tsp apple cider vinegar
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tsp peppercorns
  • 1 tsp cinnamon
  • 1 tsp ancho chili powder
  • 1 tsp cumin
  • 2 tsp salt
  • 2 tsp chicken bouillion
  • 5 cloves

INSTRUCTIONS

  • Toast chiles after removing seeds & checking for mold.
  • Cover with water and bring to a boil.
  • Once boiling, remove from heat and allow to cool.
  • Add all ingredients to blender and mix.

NOTES

This marinade will be enough to flavor 3-5 pounds of meat. We use this mixture to flavor strips of pork that we skewer on kabobs and grill with pineapple for an al pastor type taco. Once grilled, we remove meat from skewers, cut into small pieces, and serve on tortillas with grilled pineapple — con todo (cilantro and onion) — and Joe’s Salsa Cremosa Verde and/or Habanero Cremosa. You can’t beat it!

0

Joe’s Salsa Cremosa de Habanero

INGREDIENTS

  • 125 g neutral oil
  • 360 g onion
  • 75 g garlic
  • 4 each allspice
  • 50 g habanero peppers
  • 135 g orange juice
  • 8 g salt (around 1 tsp)
  • 60 g lime juice (around 2 limes)

INSTRUCTIONS

  • Char habaneros.
  • In a sauce pot, combine oil, onion, garlic and allspice.
  • Cook on medium until golden.
  • Add charred habaneros and continue cooking until golden brown and tender.
  • Cool.
  • Combine cooled mixture with juices and salt in a blender.
  • Puree until creamy and smooth.
  • Adjust seasoning as needed.
  • Enjoy with tacos or your favorite Mexican dish!

1

Joe’s Salsa Cremosa Verde

INGREDIENTS

  • 135 grams neutral oil
  • 180 g onion
  • 170 g serrano chiles
  • 50 g garlic
  • 30 g cilantro (blanched)
  • 70 g ice water
  • 8 g salt
  • 1/2 tsp of chicken bouillon, if desired.

INSTRUCTIONS

  • In a saucepan, add oil, onion, serrano chiles & garlic. Cook on medium heat until golden brown.
  • Let cool.
  • Add cooled mixture to blender with blanched cilantro, cold water, and salt. Puree until creamy.
  • Adjust seasoning with salt, bouillon, or sugar … to taste!
  • Once completely cooled, put cremosa into refrigerator until needed.
  • Enjoy on your favorite tacos or Mexican dishes!

1

Create a website or blog at WordPress.com

Up ↑