Chocolate Chip Cookies

These chocolate chip cookies are perfect to make for your loved ones on Valentine’s Day.

 

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups all purpose-flour
  • 1 t. baking soda
  • 2 t. cornstarch
  • 1/2 t. salt
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup butter, melted
  • 1 lg. egg
  • 1 lg. egg yolk
  • 1 T. vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a large bowl whisk together flour, baking soda, cornstarch and salt.
  2. With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and the egg yolk and beat to combine. Add vanilla.
  3. Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
  4. Cover and chill in the refrigerator for at least an hour or overnight.
  5. When you are ready to bake the cookie preheat the oven to 325F. Pull the dough out of the fridge and let it sit for 10 minutes or longer.
  6. Line baking sheets with parchment paper. The dough will be hard but make the balls about 2 tablespoons. Bake for 8-10 minutes or until slightly golden on top.
  7. Let the cookies cool slightly before putting them on a wire rack to cool further. Enjoy!
https://twotwistedsisters.blog/2018/02/14/258/

This recipe was adapted from The Girl Who Ate Everything soft chocolate chip cookies

Amalfi-Style Risotto

 

Amalfi-Style Risotto

Creamy risotto that can be made in about 30 minutes.

  • 32 oz chicken stock
  • 2 Tbsp olive oil
  • 2 shallots (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine
  • 1 lemon (juiced, and zested)
  • 3 Tbsp butter
  • 1/2 cup parmigiano-reggiano (grated)
  • 1/2 cup loosely packed basil (chopped)
  • 1/4 cup loosely packed tarrogon (chopped)
  1. In a small saucepan combine the chicken stock and 1 cup water and keep warm over low heat.
  2. In a large saucepan, heat the olive oil over medium-high heat.  Add the shallots and garlic and stir for 2 minutes.  Stir in the rice for 1 minute; season with salt and pepper.  Stir in the wine and the lemon zest until it is absorbed into the rice.  Begin adding the warm stock a few ladlefuls at a time, stirring vigorously with each addition, until the risotto is al dente, about 18 minutes.  You may not need all the stock.
  3. Stir the butter into the risotto to combine, then stir in the lemon juice to your taste.  Depending on how much juice you get from your lemon you may not want all of it.  Stir in the cheese, basil and tarragon; season with salt and pepper.  Serve immediately.

Estate Sale Finds

My husband and I love to go to estate sales on the weekend. We’re always on the lookout for a hidden gem.  On our latest outing we found an architectural piece that fits perfectly over our doorway.  It was too expensive so we actually put a bid on it in the bid box.  This was the first time we had ever done this, so we we’re pretty excited to hear we had won the bid.  

We think this piece is probably from a door frame.  Maybe from India, not sure.  We found some others online kinda similar from that area.  It was really hard getting a good picture of this, so I have to say this really does not do it justice.  Next time we like something, but don’t want to pay the full price we will definitely be putting a bid on the item again.  It paid off.

Easy Baked Manicotti

 

Easy Baked Manicotti

Quick to prepare manicotti that the whole family will enjoy.

  • 2 cups spaghetti sauce (divided)
  • 1 egg (lightly beaten)
  • 1 3/4 cups ricotta cheese
  • 1 1/2 cups mozarrella (shredded)
  • 1/2 cup parmesan (shredded)
  • 1/4 cup pesto
  • 12 manicotti shells (cooked, rinsed in cold water)
  1. Preheat oven to 350F.  Spread 3/4 cup of the spaghetti sauce on the bottom of 13×9-inch baking dish.  Mix egg, cheese and pesto until well blended.  Spoon cheese mixture into large resealable plastic bag.  Using scissors, cut off small hole from one of the bottom corners of the bag.

  2. Fill manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell.  Place manicotti over sauce in baking dish; pour remaining  1 3/4cups spaghetti sauce over manicotti.  Cover with foil.

  3. Bake 40 min. or until heated through.

Use your own spaghetti sauce or favorite jar sauce.

Recipe found in 

Food and Family Kraft Recipe 2007

Grilled Thai Satay Chicken

 

Grilled Thai Satay Chicken

Marinated chicken with a yummy peanut sauce.  Serve over rice.  *Chicken needs to marinate for 30 minutes.

  • 2 lbs. chicken breast (boneless)
  • 1/2 cup canned unsweetened coconut milk
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp thai red curry paste
  • rice, cooked (for serving)
  • thai basil (for serving, optional)
  • lime wedges (optional)
  • chopped peanuts (for serving)

Thai Peanut Sauce

  • 14 oz can unsweetened coconut milk
  • 1/2 cup creamy peanut butter
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 tbsp thai red curry paste
  • 1 lime (juiced)
  1. Whisk together the coconut milk, soy sauce, red curry paste, and honey in a small bowl.  Remove 1/4 cup of the marinade and reserve for cooking.  Add the chicken to a large ziplock bag and pour the remaining marinade over the chicken.  Let sit for 30 minutes or up to overnight in the fridge.  

  2. Meanwhile, make the peanut sauce. In a small saucepan combine all the ingredients and set over medium low heat. Cook stirring often until sauce is smooth and drizzle-able.  Stir in the lime juice.  If the sauce seems thick , add water to thin. Keep sauce warm.

  3. Preheat an outdoor grill or grill pan to medium heat.  Oil the grates.

  4. Add the chicken and grill for 5-8 minutes per side, brushing the chicken with the reserved marinade until the chicken is cooked through.  Remove from the grill.  Slice chicken, serve over rice with peanut sauce drizzled over chicken.  Top with basil, peanuts and squeezed lime if desired.

Recipe adapted from Half Baked Harvest