Perfect Chocolate Chip Cookies

PERFECT CHOCOLATE CHIP COOKIES

I have been making chocolate chip cookies for over 40 years now and they always came out great. But lately they have been greasy and flat. I tried this recipe and it’s delicious and the cookies come out perfect. From Sisters Café blog.

1 stick butter, softened (not melted) (Use butter not margarine)
½ cup shortening
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
2 eggs (at room temperature)
2 ½ cups flour
¾ teaspoon salt
1 teaspoon baking soda
Nestle Toll House Morsels (Or Guittard milk chocolate chips)

Mix butter, shortening and sugars – do not over mix. (The key to this recipe is minimal mixing – try using a wooden spoon instead of a mixer) Add vanilla and eggs. Sift or whisk together dry ingredients and add them next. Mix until everything is combined. Add one package Toll House Morsels. Bake at 350 degrees for 8-10 minutes. Take them out when they are barely brown. Do not over bake. Let them sit on the cookie sheet for a few minutes before removing them to a cooling rack. Serve warm out of the oven with a glass of cold milk…..YUM!

White Chile

WHITE CHILE

This is a really good soup and it makes enough for a crowd. It’s a good bean soup with chicken and Mexican flavors. Easy to make with canned beans. From my friend, Liz.

1 ½ lbs. Chicken, cooked and diced (I sautéed it in a skillet with some seasoning)
6 cans white beans ( I used navy beans and cannelloni)
2 cups chicken broth ( Add more to make soup as thin as you like)
1 4-oz. can green chilies
1 onion, finely chopped
4 cans cream of chicken soup
3 Tablespoons fresh cilantro (I used celery leaves instead)
½ Tablespoon garlic, chopped fine
1 ½ teaspoon ground cumin
½ teaspoon oregano
½ teaspoon ground red pepper
2 cups Monterey Jack Cheese, shredded for topping

Combine all ingredients, except cheese. Simmer for 1 hour. Makes 10+ servings.

Chicken, Butternut Squash and Feta Lasagna

Chicken, Roasted Butternut Squash and Feta Lasagna

*courtesy Closet Cooking via Suzy!

(makes 9 servings)

Ingredients:
2 cups butternut squash (peeled and cut into bite sized pieces)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 onion (diced)
2 cloves garlic (chopped)
1/2 cup white wine
1 (14 ounce) can diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon oregano
salt and pepper to taste
2 cups rotisserie chicken (cooked and shredded)
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/4 teaspoon nutmeg
1 cup cheddar cheese (grated)
1/2 pound lasagne noodles (cooked)
1 cup feta (crumbled)
1/2 cup mozzarella (grated)

Directions:
1. Toss the butternut squash in the oil along with the salt and pepper to coat.
2. Arrange the butternut squash in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 20-30 minutes and set aside.
4. Heat the oil in a pan.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about 1 minute.
7. Add the wine, tomatoes, tomato paste, oregano, salt and pepper and bring to a boil.
8. Reduce the heat and simmer until the sauce starts to thicken slightly, about 15-20 minutes.
9. Mix in the chicken and set aside.
10. Heat the butter in a saucepan until it is nice and bubbling and it has turned a light golden brown.
11. Mix in the flour and let simmer until it returns to a light golden brown.
12. Mix in the milk, nutmeg and cheddar cheese and heat until it thickens.
13. Lightly grease the bottom of an 8 inch square baking dish.
14. Place a layer of noodles followed by 1/2 of the tomato sauce followed by 1/2 of the feta followed by 1/2 of the butternut squash followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella.
15. Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.

This is absolutely, unbelievably delicious! 

Thai Chicken Soup

2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
2 2 inch stalks lemon grass
2 teaspoons crushed red pepper (or to taste if you don't like a lot of spice)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 skinless, boneless chicken breast cut in thin strips
1/4 cup sliced green onion
1 red bell pepper sliced
3 cups water
1 (10 ounce) can coconut milk
1/4 cup fish sauce
1/2 cup sliced mushrooms
1/4 cup chopped fresh cilantro (optional)

Directions

In a large saucepan over medium heat, heat peanut oil. Stir in garlic and ginger. Cook 2-3 minutes. Add coconut milk, 1 c. water, lemon grass, red pepper, coriander, cumin and chicken. Stir until chicken is white, 5 minutes. Stir in the rest of the water, fish sauce, bell pepper and green onion cook until tender. Simmer until chicken is thoroughly cooked and flavors are well blended, 15 minutes. Add mushrooms and cook 5 more minutes. Add cilantro cook 2 more minutes.

I like to serve this with rice.

*from Closet Cooking, via Suzy!!

Asparagus with Pistachio viniagrette

1/2 cup fresh lemon juice
1 shallot, chopped
2 Tbsp. fresh Tarragon
1 Tbsp. red wine vinegar
1 tsp. sugar
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup olive oil
1/4 cup pistachios

Combine all ingredients through the pepper in a blender or food processor until smooth.  Slowly add the olive oil to combine.  Add the pistachios and pulse until they are finely chopped.  Makes 1 cup

Serve over grilled or roasted asparagus, or over salmon or other vegetables or meat.

Castellane with Mascarpone and Roasted Grape Tomatoes

• 2 pints grape tomatoes or cherry tomatoes, halved lengthwise
• 1 lb castellane pasta or medium (regular) shells
• 1 1/4 cups mascarpone cheese (from a 1-lb container)
• 2 oz finely grated Parmigiano-Reggiano (1 cup)
• 1/4 cup minced fresh chives

Preparation

Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil and butter foil.
Arrange tomatoes, cut sides up, in pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast until slightly plumped, 15 to 20 minutes.
Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, about 12 minutes. Reserve 1 1/2 cups pasta cooking water, then drain pasta well and transfer to a large bowl. Add mascarpone and stir until melted. Add reserved cooking water, tomatoes, half of parmesan, 3 tablespoons chives, 3/4 teaspoon salt, and 1/2 teaspoon black pepper and toss well, then cool to warm.
Butter a 3-quart (13- by 9-inch) gratin or other shallow baking dish. Toss pasta mixture again, then spoon into gratin dish. Sprinkle remaining parmesan over top. Bake pasta until golden and bubbly, 18 to 20 minutes. Sprinkle with remaining tablespoon chives.

Lime cilantro sweet potatoes

• 2 lb sweet potatoes, peeled and cut into 3/4-inch pieces
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne
• 1/2 teaspoon finely grated fresh lime zest
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro

Put oven rack in lower third of oven and preheat oven to 425°F.
Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

Barefoot Contessa's Pastitio

Ingredients

For the Tomato Meat Sauce:

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onion (1 large)
• 1 pound lean ground beef
• 1 pound lean ground lamb
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)
• 1 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• Pinch of cayenne pepper
• 1 can (28 ounces) crushed tomatoes in puree
• Kosher salt and freshly ground black pepper

For the Bechamel:

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 cups freshly grated Parmesan or Kasseri cheese
• 2 extra-large eggs, beaten
• 2/3 cup Greek-style yogurt, such as Fage Total

Directions

3/4 pound small shells

For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.

Preheat the oven to 350 degrees F.

For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.

Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.

Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

Giada's Rosemary Cornmeal Cake

Ingredients

For the Cake:

• 1/2 cup fine yellow cornmeal
• 1/2 cup cake flour
• 1 tablespoon minced fresh rosemary leaves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar, plus more for dusting
• 4 large egg yolks
• 2 large eggs
• 1/2 cup sour cream

For the Balsamic Syrup:

• 1/2 cup sugar
• 1/2 cup balsamic vinegar
• 1/2 small sprig fresh rosemary

Directions

Preheat the oven to 350 degrees F.

For the cake:

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.

For the Balsamic Syrup:

Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.