Peanut Butter Chip Chocolate Cookies

INGREDIENTS:

1 cup butter 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour

2/3 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups peanut butter chips

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.	In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
3.	Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks. *Courtesy of:  http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=15469&origin=detail&servings=12&metric=false

Mujadara

Ingredients:

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional

Directions:

Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.

Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.

Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.

Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.

Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)

Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.

Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.

Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.


*Courtesy of:  http://www.foodnetwork.com/recipes/aarti-sequeira/lebanese-lentils-rice-and-caramelized-onions-mujadara-recipe.html

Lemon-Garlic Tilapia with Spinach

Ingredients

• 4 5 -ounce tilapia fillets
• Kosher salt and freshly ground pepper
• 1/4 cup all-purpose flour
• 6 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 3/4 cup low-sodium chicken broth
• 1/2 cup dry white wine
• Grated zest and juice of 1 lemon, plus wedges for serving
• 1 tablespoon unsalted butter
• 1/4 cup chopped fresh parsley
• 1 5 -ounce package baby spinach (about 8 cups

Directions

Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.

Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.

Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

*Courtesy of:  http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-tilapia-with-spinach.html

Lemon Pepper Pasta with Capers

Ingredients:

3 large cloves of garlic, minced
Zest of 1 lemon
1 TBSP butter
1 TBSP olive oil
1 cup chicken broth
1/4 cup cream
1/4 cup capers
salt and freshly ground pepper, to taste
1 8-oz package of Trader Joe's Lemon Pepper Pappardelle Pasta


Directions:

Slowly cook the garlic and lemon zest in the butter and oil, in a heavy saute pan over medium heat.  Stir frequently to keep the garlic from browning.  When the garlic is soft, add the broth and turn the heat to high.  Simmer until reduced by at least one half.  Add the cream and capers.  Turn the heat back to medium and simmer until thick and syrupy.  Taste and season.

Meanwhile, cook the pasta according to package directions (8-10 minutes).  Drain and toss with a dribble of olive oil.  Pour the cream sauce over and toss.  Serve immediately.

Chicken Paprikash

2 Onions, thinly sliced

1 teaspoon kosher salt

2 Tablespoons Hungarian paprika

¼ teaspoon cinnamon

¼ teaspoon cayenne pepper

1 teaspoon sugar

1 garlic clove

3 pounds chicken (breasts or legs, bone in)

½ teaspoon black pepper

2 teaspoons olive oil

1 Tablespoon unsalted butter

½ cup chicken stock

½ cup sour cream

Stir together onions, ½ teaspoon salt, paprika, cinnamon, sugar and cayenne. Spread in the bottom of Crockpot.  Rub garlic over chicken, then sprinkle with salt and pepper. In frying pan over high heat, heat butter and oil. Add chicken and brown, approximately 3 minutes per side. Transfer to Crockpot atop onions.

In same unwashed frying pan over high heat, bring stock to simmer, scraping up brown bits. Pour over chicken and cover. Cook on low five to six hours. About 30 minutes before serving, remove chicken from bone in large pieces and return to pot. Stir in sour cream right before serving. Serve over rice.

*Courtesy of:  http://mmapron.com/2011/07/26/hungarian-chicken-paprikash-for-the-crockpot/

Chimichurri Sauce for Beef Tenderloin

Ingredients:

• 1/4 cup coarsely chopped shallot
• 2 Tbs. sherry vinegar; more as needed
• Kosher salt
• 1 cup (1 oz.) packed fresh flat-leaf parsley
• 1 cup (1 oz.) packed fresh basil
• 1 Tbs. fresh oregano
• 2 small cloves garlic, lightly crushed
• 1 tsp. whole black peppercorns, cracked; more, freshly ground
• 1/2 cup extra-virgin olive oil

Directions:

Put the shallot, vinegar, and 1/2 tsp. salt in a small bowl and let sit for about 30 minutes. Transfer to a food processor, add the parsley, basil, oregano, garlic, and peppercorns and pulse a few times into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Season to taste with salt, freshly ground black pepper, or vinegar.

Make Ahead Tips

This sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.

*Courtesy of:  http://www.finecooking.com/recipes/chimichurri-sauce-recipe.aspx

Decadent Hot Chocolate Mix

Ingredients:

1/2 cup (100 grams) granulated sugar
1 tablespoon (8 grams) cornstarch
3 ounces (85 grams) semi- or bittersweet chocolate, roughly chopped
1/2 cup (40 grams) cocoa powder, any kind you like
1/4 teaspoon vanilla extract or the seeds from a tiny segment of fresh vanilla bean
1/8 teaspoon fine sea salt or 1/4 teaspoon kosher salt


Directions:

Combine all ingredients in a food processor and blend until powdery. Don’t have a food processor? Chop or grate the chocolate until it is as fine as you can get it, and stir it into the remaining ingredients. Mixture keeps in an airtight container at room temperature for up to 2 months.

To use: Heat one cup of milk (coconut, almond or others would work here too) in a saucepan over medium heat until steamy. Add 3 tablespoons hot cocoa mix. Whisk over heat for another minute or two, until it begins to simmer and mix is completely dissolved. Pour into mug, top with mini-marshmallows or a dollop of whipped cream and give it to someone you love.

Crockpot Sazon Pork Chops with Peppers, Olives and Potatoes

Ingredients:

• 4 cloves garlic, crushed
• 4 center cut bone-in pork chops, trimmed of excess fat (with bone about 32 oz)
• 1 1/2 tsp sazon (I used my homemade recipe) (coriander, oregano, turmeric, cumin, garlic powder, kosher salt, black pepper)  Can also add a bit of saffron.
• 1 tsp ground cumin
• kosher salt and black pepper to taste, to taste
• 2 tbsp all purpose unbleached flour (for gluten free use sweet rice flour)
• 8 oz yukon gold potato, peeled and diced
• 1 red bell pepper, diced
• 1 (8 oz) can tomato sauce
• 1/4 cup alcapparado (or green pimento olives)
• 1/4 cup plus 1 tbsp fresh chopped cilantro
• 2 dried bay leaves

Directions:

Rub the pork chops with crushed garlic, then add sazon, cumin, 1/4 tsp kosher salt and black pepper. Sprinkle the flour over the chops and add to the slow cooker. Top with the potatoes and peppers.

Pour the tomato sauce and 1/4 cup water over the pork. Add the garlic, alcapparado (or olives), 1/4 cup cilantro and bay leaves. Cook until the potatoes are tender, for me that was on LOW 8 hours. Transfer the pork chops to a platter and remove the bay leaves.

Add the remaining fresh cilantro to the sauce and stir. To serve place 1 chop on each plate with 3/4 cups sauce and vegetables.

*Courtesy of:  http://www.skinnytaste.com/2014/09/crock-pot-sazon-pork-chops-with-peppers.html

Smokin' Hot Pork Tacos

Ingredients:
2 1/2 lb boneless pork rib roast
3 cloves garlic
1 shallot
1 jalapeno, seeded
7 oz chipotle chiles in adobo (1 small can)
juice of 1/2 lime
1 tablespoon avocado oil
1/2 teaspoon hot paprika
1/2 teaspoon Mexican hot chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

assembly:
shredded cheddar
shredded red cabbage
halved grape tomatoes
cubed avocado
sour cream
salsa
corn or flour tortillas


Directions:
Place the spices, chiles, garlic, lime juice, oil and shallot into a food processor or blender (I used my Vita-Mix)and pulse until very smooth. Add the mixture to a marinating container or resealable bag. Add the pork and make sure it is fully submerged/coated in the mixture. Refrigerate overnight (about 14-16 hours is good). Add the pork and marinade into to a 4 quart slow cooker. Cook for about 8 hours. Shred the meat with a fork and toss to coat in the sauce.

*Courtesy of:  http://www.coconutandlime.com/2010/04/smokin-hot-pork-tacos.html

Pumpkin Chocolate Chip Pancakes

Ingredients:

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 heaping teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice*
• 1 cup (180g) semi-sweet chocolate chips
• 1 and 1/4 cups (305g) pumpkin puree (canned or fresh)
• 1/3 cup (67g) light or dark brown sugar
• 1 large egg
• 3 Tablespoons (45ml) canola or vegetable oil
• 1 and 1/2 cups (360ml) whole milk*

Directions:

In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.

I like to mix the wet ingredients in a blender. This guarantees a smoother batter and breaks down the pumpkin. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer. Blender is best.

Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until *just* combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. I usually add more cinnamon.

Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

*Courtesy of:  http://sallysbakingaddiction.com/2014/08/21/pumpkin-chocolate-chip-pancakes/

Italian Egg Drop Soup

Ingredients:

• 6 cups reduced-sodium chicken broth
• 2 cups water
• 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
• 1 7-ounce can chickpeas, rinsed
• 1 bunch scallions, sliced, whites and greens divided
• Pinch of freshly grated nutmeg
• 3 cups chopped arugula, any tough stems removed
• 4 large eggs, lightly beaten
• Freshly ground pepper to taste
• 2 tablespoons lemon juice
• 6 tablespoons freshly grated Parmesan cheese
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Directions:

1. Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
2. Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

*Courtesy of:  http://www.eatingwell.com/recipes/italian_egg_drop_soup.html

Chilaquiles Verdes

Ingredients:

• 3pounds tomatillos in the husk
• 1large red onion cut in 1/2-inch slices
• 2jalapeños
• 8cloves of garlic, unpeeled
• 1handful of cilantro leaves
• 1lime
• 1heaping spoonful of crema or sour cream
• 1quart chicken stock (preferably homemade)
• 2boneless, skinless chicken breasts
• 12corn tortillas
• 1cup (or more if you like) queso fresco in large crumbles (1/2- to 1-inch pieces), or shredded monterrey jack
• 1/2cup crumbled cotija cheese
• Cilantro leaves, for garnish
• Salt and olive oil, as needed
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Directions:

1. Lay tomatillos, onions, jalapeños, and garlic on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
2. Place the baking sheet under the broiler, until the veggies are wilted and blistered, about 10 minutes (time will vary based on the heat of your broiler). Remove the veggies and let them cool until you are able to handle them.
3. Remove the husks from the tomatillos, squeeze the garlic from the cloves, and remove the stem from the jalapeños. Throw the roasted veggies into a blender, along with any juices that accumulated on the baking tray. Add the cilantro leaves, the juice of the lime, and the crema. Purée until the mixture is very smooth. Taste and make any needed adjustments (more salt, acid, etc).
4. While the veggies are still in the oven, bring the chicken broth to a gentle simmer in a dutch oven. Add the chicken breasts and allow them to simmer until tender, about 20 minutes. Move the chicken to a cutting board and use two forks to shred it. Return the chicken and any juices to the pot.
5. Add the tomatillo purée to the chicken broth, taste for seasoning (note the sauce should be tangy, almost sour, so add another squeeze of lime if necessary), and bring to a simmer. Cover and let the mixture simmer for about 20 minutes.
6. Cut the tortillas into quarters. If your tortillas are fresh, dry them out in the oven or toaster oven. If they're stale and dried out, add them right to the pot. Stir the mixture and let simmer for another 10 minutes. The tortillas will cause the sauce to thicken.
7. Uncover and stir in the queso fresco or sprinkle with the monterrey jack. Cover the pot again, allowing the cheese to melt. Uncover, sprinkle with cotija and cilantro, and serve.
8. Note: The chilaquiles are just as good -- maybe better -- the next day. A fried egg on top wouldn't hurt either!
9. *Courtesy of: https://food52.com/recipes/21285-chilaquiles-verdes
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Mattonella (Pine Nut Semifreddo with Chocolate Sauce)

For the semifreddo:

• 2egg whites
• 1/3cup (140 grams) sugar
• 1/3cup (about 90 milliliters) water
• 1 1/4cups (10 ounces or 300 milliliters) fresh cream, whipped
• 2ounces (60 grams) pine nuts

For the chocolate sauce:

• 3 1/2ounces (100 grams) dark chocolate, finely chopped
• 1/4cup (60 milliliters) fresh cream

Directions:

For the chocolate sauce:

1. First make an Italian meringue: Make a sugar syrup by combining the sugar and water in a saucepan and heating it to about 220º F (105º C). Meanwhile, whip the egg whites to soft peaks. When the syrup reaches 250º F (120º C), pour the sugar syrup immediately down the side of the bowl into the egg whites and continue whipping them to stiff peaks. Whip until the bowl feels cool to the touch and the mixture is fluffy and thick, usually 7 minutes (but it can take between 6 and 10 minutes).
2. Gently fold the whipped cream and pine nuts through the Italian meringue.
3. Pour the mixture into a loaf tin lined with plastic wrap and freeze for at least five hours or until firm. (Note: The semifreddo won't be rock solid; it will still be quite soft and fluffy, but you'll want to be able to unmold and slice it.)
4. For the chocolate sauce: Heat the cream in a metal or glass bowl over a pot of simmering water (a double boiler). When it's hot, stir in the chopped chocolate, then take it immediately off the heat. Stir until the chocolate has melted and the sauce is smooth.
5. Serve mattonella in slices drizzled with chocolate sauce.

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