Just Dessert

Those of you who know me, know that I don't have much of a sweet tooth. That being said, I love baking cookies! It's a good thing too, because people love asking me to bake them.

I found this recipe a few years ago and have never looked back. I have, however, made a few notes of my own and changed the size.

Without further ado... 

Best Chocolate Chip Cookies

From this wonderful woman!

Makes approx 2 dozen cookies

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2 cups unbleached flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter, melted (not hot, just melted)

1 cup packed brown sugar

1/2 cup white sugar

1 Tbsp pure vanilla extract (splurge on pure, the artificial one is a joke!)

1 egg yolk ( since I don't have an egg separator, I always add the yolk before the whole egg in case I fail...)

1 egg

2 cups semisweet chocolate chips

What to do with it

1. Pre-heat the oven to 325 F
2. Line two cookie sheets with parchment paper, or just grease them (make sure you can fit two in your oven at once)
3. Sift together the flour, baking soda and salt in a small bowl
4. In a large bowl, mix the melted butter and sugars until well blended
5. By hand, beat in the vanilla and egg yolks - it should be light and creamy
6. Add in the sifted ingredients and mix
7. Stir in the chocolate chips with a wooden spoon
8. Using a 1/8 cup, measure out approximately 8 cookies per sheet
9. Bake for 12-15 minutes
10. Cool on baking sheet before transferring to wire racks
11. Eat one
12. Eat another...
13. and another...
14. Then save the rest for friends and family!

*Note: if your cookie dough seems too wet, let it sit for a little while. Chances are your butter was too hot.

Doubly Delicious Grilled Chicken

While I realize barbecue season is over, I have yet to throw in the tongs. 
This is one of my favourite recipes because it's fairly versatile. I've made this sauce countless times (occasionally without all of the ingredients) and have never been disappointed. If you don't have a grill, you can make it in the oven instead - I've done this when I run out of propane!

Double-time Barbecued Chicken

Inspired by "Triple Play Barbecued Chicken" from Weber's Way to Grill

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SAUCE

2 Tbsp extra-virgin olive oil
½ cup finely chopped white or yellow onion
2 tsp minced garlic
1 cup ketchup
½ cup lemon-lime soda 
¼ cup fresh lemon juice
¼ cup packed golden brown sugar
2 Tbsp dijon mustard

RUB

2 tsp paprika

1 tsp kosher salt

Finely grated zest of 1 lemon

½ tsp garlic powder

½ tsp freshly ground black pepper

8 chicken drumsticks

What to do with it:

1. Prepare your grill for both direct and indirect cooking over medium heat
2. Cook oil, onion and garlic for about 10 minutes, or until golden over medium heat in a medium saucepan
3. Stir in the remaining sauce ingredients and bring to a boil
4. Stirring often, reduce heat to low and simmer until slightly thickened, about 10 to 15 minutes.
5. Meanwhile, mix together the rub ingredients and coat the chicken pieces evenly
6. Place chicken on the grill, skin side down, over direct medium heat
7. Grill for 8-10 minutes, with the lid closed as much as possible, turning occasionally
8. Move to indirect heat for an additional 25 minutes
9. Brush chicken with the sauce and grill over direct heat for approximately 10 minutes. Continue turning and brushing the chicken until juices run clear and the meat is no longer pink at the bone
10. Heat remaining sauce so that it is safe to serve alongside the chicken and your favourite salad!

Summer isn't over yet!

I can't believe that it's already September. It seems like yesterday was the beginning of May, a time when I had the whole summer at my fingertips. Now the weather is changing but my cooking style definitely isn't! Here's a great recipe that you should immediately prepare and throw on the grill! Why? Because frankly, it takes less than 30 minutes from prep to table, AND it is freaking delicious.

I first had this meal as leftovers on a visit to my dad's and was immediately addicted. Get grillin'.

Cajun Chicken Thighs

Adapted from Weber's Big Book of Grilling

prep time: 15 mins
cook time: 10 mins

Your shopping list:

Rub:

1 Tbsp brown sugar

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp paprika

2 tsp dried thyme

2 tsp dried oregano

2 tsp freshly ground pepper

2 tsp kosher salt

Meat:

16 (4 oz) boneless, skinless, chicken thighs

What to do with it:

1. Mix rub ingredients together in a small bowl
2. Rinse and dry chicken thighs
3. Coat thighs with dry rub
4. Spray thighs with olive oil
5. Grill over direct medium heat for about 8-10 minutes, or until juices run clear, turning once halfway through cooking time
6. Serve with roasted veggies and potatoes, or a side of your choice!

The Tastiest Taters

Have I mentioned that I love barbecuing? Pretty much everything I eat tastes better on the grill, and this recipe is no exception. That being said, if you find yourself grill-less, this tasty potato salad can also be made in the oven. The great thing about this recipe is that it tastes delicious hot, warm, or cold. It can be made ahead of time which will save you the effort of timing your meal perfectly (something I fail at).

Pistachio Pesto Potatoes

From Weber's Way To Grill
Serves: 4-6
Prep time: 15 minutes
Cook time: 25 minutes (half boiled, half grilled)

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1 garlic clove
1 cup tightly packed fresh basil leaves
1/4 cup shelled unsalted pistachios
1/2 cup mayo
2 tsp white wine vinegar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

8 medium potatoes (the original recipe calls for yellow potatoes, but I've used various kinds)
kosher salt (if you don't have kosher, regular will do)
2 large red or yellow pepper
2 Tbsp olive oil
freshly ground black pepper
2 Tbsp torn fresh basil, optional

What to do with it:

Pesto

1. In small food processor, mince garlic cloves
2. Add basil and pistachios, and pulse until they are finely chopped
3. Mix these ingredients together with the mayo and white wine vinegar
4. Set aside until your vegetables are cooked 

Veggies

1. Cut washed, unpeeled potatoes in half lengthwise and then in thirds and place in a large pot
2. Cover potatoes with water and bring to a boil
3. Reduce heat to a simmer and cook potatoes for 5-10 minutes, or until barely tender
4. Cut peppers into 3 inch chunks
5. Drain water and toss the potatoes and peppers in olive oil and salt
6. Pre-heat the grill and a grill pan to medium
7. Grill the potatoes and peppers over direct heat for about 10-15 minutes, turning occasionally, until the potatoes are nicely seared
8. Remove from heat and return to the pot or a new bowl
9. Toss veggies with pesto and garnish (optional)
10. Eat them now or wait until later!

A taste of thai

I've been somewhat restricted in what I can eat because my dentist wants me to eat "soft foods" to help with jaw issues. On Valentine's Day, Matt and I had a low-key evening and ordered thai. As always, I wanted Pad Thai, but was also tempted by a red curry dish. So, we ordered both! We both agreed that the curry was pretty much amazing. The vegetables were soft enough that I barely had to chew them, and the flavours were amazing. Now it's all that I want to eat!

Last night I came home from the gym and didn't think I had enough of the veggies called for to make the curry myself. I decided to substitute a few things and this is what I got:

Red Thai Curry Chicken & Vegetables

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1 Tbsp sesame oil
1/2 Tbsp grated ginger
2-3 garlic cloves, minced
1 lb chicken breast, cut into bite sized pieces
1 medium red pepper, chopped
1 small onion, diced
2 medium carrots, peeled and sliced 
1 medium zucchini
1 can coconut milk
1 Tbsp cornstarch
2 Tbsp red curry paste
1/3 tsp coriander
1 tsp fish sauce
pepper, to taste



What to do with it:

1. Heat sesame oil in a large deep pan or work over medium heat
2. Add garlic and ginger to the pan and stir for 30 seconds
3. Add chicken to the pan and fry, stirring often, for 3-5 minutes (or until chicken is cooked on the outside)
4. Mix in onion and cook for 2 minutes, stirring as needed
5. Add remaining veggies to the mixture and cook for 5 or so minutes
6. In a small bowl, mix together cornstarch, red curry paste and a bit of coconut milk
7. Mix in the cornstarch concoction and the remaining coconut milk to the pan
8. Add fish sauce, coriander and pepper
9. Stir well, and simmer for 5-10 minutes (if you want your veggies soft, cook for longer)
10. Ensure that the chicken is cooked before serving
11. Serve with jasmine rice or rice noodles
12. Enjoy!

Blast From My Past

I really, really, really love pasta.
I really, really, really love cooking.
I really, really, really hate doing dishes.

This recipe is perfect because it only incorporates two of those things: Pasta & Cooking.

This one-pot meal is great because you don't wind up doing dishes for meat, sauce and pasta. It's one of my favourite meals and reminds me of living at home when my step-mama was doing some of the cooking. I've taken the recipe and modified it to suit my taste buds & hatred of doing dishes.

"Blast From the Pasta"

Adapted from Crazy Plates Cookbook

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1lb or so of Extra-lean ground beef or turkey
1 medium green pepper, chopped
1 medium yellow onion, chopped
1 tray of sliced mushrooms, or a handful that you will slice yourself
1 28oz can of diced tomatoes, no salt added
1 can cream of mushroom soup (look for some without MSG)*
1 can of tomato soup (no msg)
1/4 cup of milk*

1 tsp chili flakes

1/2 tsp paprika

3/4 tsp oregano

1/2 tsp chili powder2 handfuls of washed baby spinach
any other vegetables you like in pasta
3 cups of dry pasta such as penne or fusili

*if you don't have any cream of mushroom soup, you can use extra mushrooms, milk and a bit of plain yogurt or sour cream. The flavour isn't as rich, but it's still tasty!

What to do with it:

1. Cook the meat in a large non-stick pan over medium high heat (I use a deep lagostina pan that a lid)
2. When the meat is cooked through, add in the veggies and cook until they start to become tender - about 5 minutes
3. Add the canned tomatoes and soups; stir well
4. Add the remaining ingredients and bring to a boil
5. Lower heat to a simmer, and cook, lid on, for 30 minutes - stirring occasionally
6. Serve, allow to cool slightly, and enjoy!

One time I ate this and it was amazing.

I bought some thighs for a great price and was trying to find something new and exciting to do with them. I stumbled across an awesome recipe and decided to alter it to suit my taste buds! I served it with a heaping portion of spinach. 

Rosemary Sriracha Chicken Thighs

found here and altered 
Prep time: 5 minutes
Marinating time: at least 1 hour
Cook time: 45 minutes
Serves: 4 if you have side dishes as well

Your shopping list:

1/4 cup plain yogurt (or whatever you have left in a container)

2 Tbsp olive oil
2 Tbsp lemon juice
2 tsp dried rosemary
3 Tbsp Sriracha
2 garlic cloves, minced
salt, to taste
freshly ground black pepper, to taste
8-10 small bone-in, skin-on chicken thighs (or fewer if they're larger thighs), trimmed of excess fat

What to do with it:

1. In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper (if you want to save dishes and only have a bit of yogurt left in your container, you can mix all of these ingredients in the container itself)
2. Place chicken thighs in a large ziploc bag or bowl and add the marinade
3. Mix well to coat each piece and then refrigerate the chicken for at least an hour (I left mine in all afternoon)
4. When your hunger kicks in - preheat oven to 375F
5. Arrange chicken thighs in a single layer in a baking dish or broiler pan
6.  Bake 35 to 40 minutes, or until chicken is cooked through
7. Broil on high for 4 minutes, until skin is crispy and golden brown  (make sure your dish is "broil" safe)
8. Enjoy!