Brown Butter Salted Caramel Cookies

I made these for myself for my birthday.  I was worried about having an entire batch of cookies sitting around.  No worries.  They were promptly eaten up unexpectedly, not by me.  They are a lot of work, for a cookie.  Next time, I would probably leave out the caramel squares.  They didn't get melty and gooey as promised in the picture.  But they are still incredibly awesome!

Brown Butter Salted Caramel Cookies

from  two peas and their pod

Yield: 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 8-10 minutes

Ingredients:

2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into 1/4's

For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Sea salt, for sprinkling on top of cookies

Directions:

1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.
5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

Warm Cherry Tomato Relish

This is a super simple recipe to dress up any piece of chicken, pork or fish... I serve this with when I cook plain old chicken in the skillet and it makes it look fancy ; )

INGREDIENTS:

1 tsp grated lemon zest
2 garlic cloves, minced
1/2 tsp minced fresh rosemary
1 pint cherry tomatoes, halved
1/4 C pitted Kalamata olives, chopped coarse
2 T EVOO
   salt and ground black pepper

DIRECTIONS:

1.  After removing cooked protein from skillet, add lemon zest, garlic and rosemary to oil left in skillet, return to medium-high heat and cook until fragrant (30 seconds)

2.  Add tomatoes and olives and cook, scraping up any browned bits, until tomatoes are hot and lightly wilted, about 4 minutes

3.  Stir in any accumulated meat juices and olive oil.  Season with salt and pepper to taste.

Penne with Chicken, Broccoli, and Sun-Dried Tomatoes

INGREDIENTS:

1 lb boneless, skinless chicken breast cut into thin strips
salt and pepper
4 T unsalted butter
1 onion, minced
6 cloves garlic, minced
1/4 tsp red pepper flakes
2 tsp fresh minced thyme
1/2 C dry white wine
1 1/2 C low sodium chicken broth
2 tsp cornstarch dissolved in 1 T water
4 C broccoli florets (12 oz)
1/2 lb penne (2 1/2 C)
1 C oil packed sun dried tomatoes, rinsed and sliced thin
1 C grated asiago cheese, plus extra for serving

DIRECTIONS:

1.  In a large pot, bring 4 quarts of water to a boil.

2.  Season chicken with salt and pepper.  Melt 1 T butter in 12-inch skillet over high heat until just beginning to brown.  Add chicken, single later and cook without stirring for 1 minute.  Stir chicken and continue to cook until most, but not all of the pink color has disappeared and the chicken is lightly browned around the edges (about 2 mins).  Transfer chicken to clean bowl and set aside.

3.  Add 1 more tablespoon of butter to skillet and melt over med-high heat.  Add onion and 1/4 tsp salt and cook until softened, about 5 minutes.  Stir in garlic, red pepper flakes, and thyme and cook until fragrant.  Stir in wine and cook until nearly evaporated, about 2 minutes.  Stir in the broth and dissolved cornstarch mixture and simmer until slightly thickened, about 2 mins.  Remove skillet from heat, cover and set aside.

4.  Add broccoli and 1 tsp salt to boiling water and cook until broccoli is tender but still crisp in center, about 2 mins.  Using slotted spoon, transfer broccoli to large paper towel lined plate and set aside.

5.  Return water to boil, stir in penne and cook until al dente.  Reserve 1/2 C cooking water, drain the pasta, return to pot.

6.  Stir remaining 2 T butter, sun dried tomatoes, 1 C Asiago and chicken with any accumulated juices into sauce in skillet.  Return sauce to simmer and cook until chicken is cooked through, about 1 minute.  Stir sauce mixture and broccoli into penne.  Season with salt and pepper, adding reserved pasta cooking water as needed to loosen sauce. 

Serve immediately, passing extra asiago at table

Thai Chopped Chicken Salad (for Kristin)

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

A simple chopped chicken salad with lots of Thai flavors.

INGREDIENTS

Chicken
• 1/4 cup vegetable oil
• 2 tablespoons rice vinegar
• 1 Tbsp sugar
• 1 clove garlic, chopped
• juice of 1 lime
• dash of salt
• 1 medium boneless, skinless chicken breast (6-8 oz)
Salad
• 4 cups chopped romaine
• 2 cups chopped napa cabbage
• 2 cups chopped red cabbage
• 1 cup diced cucumber
• 1 cup edamame, cooked
• 1 cup shredded carrots
• 1 cup chopped red bell pepper
• 1/4 cup chopped green onions
• 1 cup cilantro, chopped
• peanuts, for topping
Dressing
• 4 tablespoons rice vinegar
• 4 tablespoons Thai sweet red chili sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• salt and pepper, to taste

Marinate the chicken for at least 30 min and cook as desired.  Toss it all together and chow!  I skipped the red cabbage, and didn't have edamame or peanuts.  It was still delicious.  I especially love the dressing!  If you want to simplify it, I'm sure you could use any leftover chicken or rotisserie.  It would even be tasty without chicken.

Best Ever Black Bean Soup

Ingredients:
2 cans black beans, drained not rinsed
2 cans chicken broth
1 Tbsp olive oil
1 c diced onion
2 cloves minced garlic
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
fresh pepper (to taste)
White rice
cotija, cilantro, and avocado for garnish

Saute onion and garlic in olive oil.  Add spices, cooking until fragrant.  Pour in chicken broth and beans, bring to simmer.  Use an immersion blender to slightly puree the soup.  Serve over rice and top with cheese, cilantro, and diced avocado.  I have to double this recipe for my family.

Lemon Chicken Orzo Soup

1 rotisserie chicken, skinned and shredded
6 cups chicken broth
1 c carrots, diced
1 onion, diced
1 rib celery, diced
2 cloves garlic, minced
1 Tbsp olive oil
1 bay leaf
1 tsp fresh or ground thyme
1 Tbsp dried parsley flakes
1 Tbsp lemon zest
1/4 c lemon juice (juice of 1 large lemon)
heaping 1/2 tsp salt
8-12 oz. orzo, cooked
parmesan cheese, for serving

Saute carrots, onion, celery and garlic in olive oil, until onion is translucent.  Stir in parsley and thyme, cook for 1 minute.  Add chicken broth, bay leaf, lemon zest, lemon juice, and salt.  Stir to combine, then add shredded chicken.  I let mine sit on low heat for an hour, because I had to go to soccer practice but I think you could serve it as soon as it's heated through.  We added the orzo while serving, so Emma could use gluten free orzo, but if you don't have to do that just stir in the orzo with the shredded chicken.  Garnish with lots of grated parmesan.  Serves about 6

Click here for instructions to make this soup in the crock pot!

Gluten Free Chocolate Chip Cookie Recipe

8 T butter, room temperature but not melted!
1/4 c. light brown sugar
1/4 c. white sugar

1 egg
1 tsp. vanilla (or 2)
1 1/2 cup baking mix (NOT a flour blend!  I think Pamela's Baking and Pancake Mix  is the best for this recipe, hands down).
1/2 large packet vanilla instant pudding
1 1/2 cup chocolate chips (semi sweet or milk)
Cream butter and sugars together. Add egg and vanilla.  Slowly add baking mix and the pudding.  Toss those chocolate chips and mix it up.  Now, chill the dough for at least 45 minutes. Begin preheating oven to 350. You'll of course need to sneak the occasional taste just to make sure that it's chilling to the right temp.  Make sure the oven is screaming hot 350 before you start putting the dough on the baking sheet. Roll into walnut sized balls (I like using a cookie scoop for even bake time).  Bake for 8 -10 minutes, and then take a look to make sure they are cooking to your liking.  It just depends on your oven.  Do NOT overcook.  Put the cookie dough back in the fridge between batches so the dough stays cold. Enjoy! Makes about 24 cookies.

This was initially based off of Pamela's mix with a few years worth of fine tuning to get it where I was happy.  And you will be too. Got milk?

Black Bean Burgers

 Black Bean Burger Recipe

         1 (16 ounce) can black beans, drained and rinsed  ( I used black beans I prepared on my own and I used 1 3/4 cups) 
1/2 green bell pepper, cut into 2 inch pieces ( I didn't have a green pepper so I used a red one)
1/2 onion, cut into wedges
  3 cloves garlic, peeled
1 egg (I used 2 because I wanted the texture to be more firm/ less crumbly)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce (I omitted this because I didn't have any)
1/2 cup bread crumbs
 (I used a little over 1/2 cup of whole roled oats instead.  I would use even more next time) 

Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. At this point, I chilled the patties in the fridge for about an hour.  I would have chilled them longer but I ran out of time.  Next time, I think I'll chill it BEFORE forming the patties.  Mine poured out like thick muffin batter and I think I could have formed it into prettier looking burgers. 
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. I baked for like 15 minutes on the top and then flipped it and baked for another 8 minutes or so.  The last 2 minutes I put cheese on it.

ALSO, you can probably tell from the recipe that it has a distinctively Mexican flavor to it.  Obviously it's no trouble at all to just eliminate the cumin and chili powder but I'm pretty sure I was born south of the border in another life because I simply can not get enough Mexican flavor.  Ole! :)

Put that baby on a bun and serve it like a regular burger.  Pretend like there's no funny business going on so that your kids don't suspect anything. 

Oven Tacos

1 lb ground beef (or turkey/chicken)
1/2 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1/2 cup tomato sauce
1/2 can fat free refried beans
1 cup shredded Colby-jack cheese
hard taco shells

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced 

Preheat the oven to 400 degrees. 

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Canadian Bacon and Sausage Stuffed French Bread

This recipe comes from when my mom worked at a frozen dinner place that shall not be named.  It is a staple in my house.  The best part is that you can make it, wrap it in foil and freeze so it's ready whenever.  Best freezer meal ever!

• 1 loaf of French Bread
• 1 stick (1/2 cup) of butter or spread, softened
• 1 stick (1/2 cup) of low-fat cream cheese
• 1 Tbsp onion flakes
• 1 Tbsp. poppy seeds
• 4 slices Swiss or Provolone cheese, cut into 8 triangles
• 8 pieces Canadian bacon or deli ham
• 1 – 1½ cup pre-cooked sausage crumbles

1. Preheat oven to 400F
2. Place a 3 foot long piece of aluminum foil on the counter.
3. Cut the loaf of French bread length-wise, horizontally so you have a top half and bottom half.
4. In a bowl, combine the softened butter, cream cheese, onion flakes, and poppy seeds until smooth.
5. Spread the mixture on the top and bottom halves of the bread. There might be extra.
6.  Put the sausage crumbles on the bottom and press into the spread.
7. Layer the Canadian bacon/ham, then cheese.
8. Put the top of the bread on and wrap in foil.
9. Freeze (if desired) or bake 20 minutes covered and then 10 minutes uncovered.

Mexican Rice

This is even better than the boxed stuff!  And every thing is on hand!

 

from The Tidy Nest

 

Ingredients:

1 cup uncooked rice

2 cups chicken broth

1 tablespoon butter

½ cup salsa

1 teaspoon garlic salt

1 teaspoon taco seasoning

Directions:

Bring all ingredients to a boil.  Reduce heat to low and cover.  Simmer for 20-25 minutes.

 

or

 

Trow everything in the rice cooker and done!

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

Cookie Dough (or use any kind of cookie dough that doesn’t have eggs in it)
2 sticks softened butter

¾ cup sugar

¾ cup brown sugar

4 tbsp milk

1 tbsp vanilla

2 ½ cups all purpose flour

1 cup mini chocolate chips

Cupcakes (or use any  chocolate cake mix)                                 

3 sticks softened butter

1 ½ cups light brown sugar, packed

4 large eggs

2 2/3 cup all purpose flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 cup milk

2 tsp vanilla

Frosting

3 sticks softened butter

¾ cup light brown sugar, packed

3 ½ cups powdered sugar

½ tsp salt

2 tbsp milk

1 tsp vanilla

Cookie Dough combine the butter and sugars in a mixing bowl and cream on med-high speed until light and fluffy, about 2 minutes.  Beat in milk and vanilla until incorporated and smooth.  Beat in the flour and salt until just combined.  Stir in the chocolate chips.  Using a 1.5 tbsp scoop (I used 2 tsp scoop), shape the dough into balls or tubes.  Freeze on a parchment lined baking sheet overnight.

Cupcakes preheat the oven to 350 degrees.  Line 2 cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on med-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter.  Place a frozen cookie dough ball on the top center of each cupcake.  Bake at 350 for 16-18 minutes.

Frosting combine the butter and brown sugar in a mixing bowl and cream on med-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips.

Classic Scalloped Potatoes

Serves 8-10

4 T (1/2 stick) unsalted butter
2 medium onions, minced
4 medium garlic cloves, minced or pressed
1 T minced fresh thyme leaves or 1 tsp dried)
2 1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 C low sodium chicken broth
1 1/2 C heavy cream
3 bay leaves
5 lb russet potatoes, peeled and sliced 1/8 in thick
8 oz cheddar cheese, shredded

1.  Pre heat oven to 400 degrees.  Adjust oven rack to middle position.

2.  Melt the butter in a large dutch oven over med-high heat.  Add onions and cook until softened and lightly browned, about 8 minutes.  Add the garlic, thyme, salt and pepper and cook until fragrant, about 30 secs.

3.  Stir in the broth, cream, and bay leaves.  Stir in the potatoes, 1 handful at a time, and bring to simmer.  Cover, reduce the heat to medium-low and continue to simmer, stirring often, until the potatoes are mostly tender (a paring knife can be slipped into and out of a potato slice with little resistance), about 15 mins.

4.  Discard the bay leaves.  Pour the potato mixture into a 13x9-inch baking dish and press gently into an even layer.

5.  Sprinkle the cheddar evenly over the top. 

6.  Bake, uncovered, until bubbling around the edges and the top is golden 20-30 mins.  Let cool for 10 minutes before serving.

**This can be refrigerated for up to 2 days before baking.  If you are going to refrigerate, omit step 5, cover the dish tightly with plastic wrap and poke several vent holes.  Then, when ready to bake, remove plastic wrap, sprinkle with cheese, cover dish tightly with foil.  Bake at 400 degrees until mixture is just warm (30-40 mins).  Remove foil and continue to cook until the cheese is golden brown and the sauce is bubbling, 30-40 mins longer.  Let cool for 10 mins before serving.

Slow Cooker Barbequed Brisket

BRISKET (Also works with Tri Tip)

1 (4-5 lb) beef brisket
1/4 C packed light brown sugar
1/4 C paprika
1 T onion powder
1 T garlic powder
1 T ground cumin
1 tsp cayenne
salt
1 C barbeque sauce
   Cider Vinegar
   Ground Black Pepper

1.  Together in a small bowl, toss the 1/4 cup sugar, paprika, onion powder, garlic powder, cumin, cayenne and 1/2 tsp salt together.  Massage the spice rub all over the brisket, then wrap tightly in plastic wrap and refrigerate for up to 12 hours.

2.  Unwrap the brisket and lay it, fat side up, in the slow cooker insert.  Spread the barbeque sauce evenly over the brisket.  Cover and cook on low until the meat is tender and a dinner fork can be slid in and out of the brisket with little resistance, 9-11 hours.

3.  Transfer the brisket to a 9x13 baking dish and cover with foil.  Set aside.  Let the cooking liquid settle for 5 minutes then gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the sauce using a large flat spoon.  Season the sauce with additional sugar and vinegar, salt and pepper to taste.  Poke the brisket all over with a fork and then pour 1 C of the sauce over the brisket and let it rest, covered for 10-15 mins.

4.  Slice brisket thinly across the grain.  Serve, passing remaining sauce separately

*recipe from Cooks Illustrated "The Best Make Ahead Recipe" cookbook

Lemon Artichoke Chicken

4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch

1/2 teaspoon each salt and pepper

2 tablespoons butter

1 can (14 oz.) quartered artichoke hearts, drained

2 tablespoons dry sherry (I use chicken stock)

2 tablespoons grated lemon peel

2 teaspoons lemon juice

1/2 cup whipping cream (I use milk)

1/2 cup grated parmesan cheese

Preparation

1. 1. Preheat oven to 350°. Sprinkle chicken on both sides with salt and pepper. In a 10-inch frying pan over medium-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9- by 13-inch baking dish and add artichoke hearts.
2. 2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.
3. 3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.