Granola Bar Cookies

Each year Hubby hikes to the top of Mt. Timpanogos. It is an 18 mile round trip hike with some of the most beautiful scenery you will ever see. The weather is very unpredictable--but always amazing. Hubby went last week and hiked mostly in the clouds. I wanted to make a treat to add to his lunch--something more than a cookie but tastier than a protein bar. I found the perfect cookie, it is full of oats, dried fruit, nuts and a little white chocolate for fun. It is packable and delicious. It would be a great addition to a 'care package' for the starving college student. Or just hide a few in the freezer for those afternoon cookie cravings. Trust me--they are yummy.

Granola Bar Cookies or 11,752 Thousand Feet Cookies
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar (3.5 ounces)
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cup plus 2 tablespoons flour
1 1/2 cups old fashioned oats
1 cup dried fruit, I like a berries and cherries mix, chopped
3/4 cup chopped nuts
1 cup white chocolate chips
In the bowl of a mixer add butter and sugars, beat for 3-4 minutes till light, add eggs one at a time beating well after each one, add vanilla. Combine salt, spices, baking powder, baking soda, flour and oats. Add dry ingredients to mixer bowl and stir gently. Add dried fruit, nuts and white chocolate chips. Stir gently.
Bake on a parchment lined sheet pan at 350 for 9-10 minutes till just golden. Cool on pan for several minutes then remove to a cooling rack.
Printable recipe

 

Recipe from Cooking Classy

Chocolate Peanut Butter Cup Cookies

Chocolate and Peanut Butter is my all time favorite flavor combination. Just take a look at Peanut butter on my side bar. You will see Frosted Peanut Butter Cookies, Peanut Butter Temptations and Peanut Butter Surprise Cookies. This is just a start, which is the best?? Well they are all excellent so choose one and just enjoy. I am going to add another cookie to the mix. This is a rich chocolate cookie with tiny Reese's Peanut Butter Cups added. And they are delicious.

Chocolate Peanut Butter Cup Cookies
1 1/2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup brown sugar
1/2 cup sugar
1/4 cup butter, melted
1/4 cup peanut butter
1 egg
1 teaspoon vanilla
2 tablespoons water
1 bag of Reese's Minis Peanut Butter Cups (8 ounces)
Mix together flour, cocoa, salt and baking soda--set aside. In the bowl of a mixer mix together melted butter  peanut butter and sugars until light. Add egg, vanilla,  water and mix together. Slowly add flour mixture. Add about 3/4 of the Mini's (I gave them a rough chop). Batter will be thick. Using a medium Pampered Chef Scoop, scoop  dough on a parchment lined sheet. Slightly flatten cookie and top with 1 or 2 Peanut Butter Mini's. Bake at 375 for 7-8 minutes or until cookie is set, do not over bake.
Cool cookie and enjoy with a tall glass of cold milk.
Printable Recipe
 I came across a new (to me) blog-- Mom on Time Out, I think I will visit there often. Thanks Trish for a great recipe.

Lemon Zucchini Bread

Well friends I have one last zucchini post for the year--I thought I was done but Roy dropped a couple of beautiful yellow zucchinis on my door step. This time of the year it is usually a drop and run--but I was a happy recipient. 
Lemon and zucchini are perfect partners. This bread combines the bounty of zucchini and the light refreshing taste of lemon. It is a match made in heaven. And if you happen to have 'yellow zucchini' the lemon will shine while the zucchini adds a wonderful moistness. This bread slices beautifully and has a wonderful crumb.  The glaze is a perfect finishing touch. I think you will make this bread often--even  if you have to purchase zucchini!
Lemon Zucchini Bread
In a small bowl rub the zest of one lemon into 2/3 cup sugar. It will smell wonderful.
In a large bowl combine:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
In a bowl whisk together:
2 eggs (whisk till thick and lemon colored)
1/2 cup oil
1/2 cup buttermilk
juice from 1 lemon (2-3 tablespoons)
lemon zest and sugar mixture
1 cup grated zucchini
Pour wet mixture into dry ingredients and mix very gently just until combined. Pour into pans that have been sprayed with Bakers Joy or you can grease and flour your pans. This makes one large loaf or 3 smaller loaves. I have a Pampered Chef's Mini Stoneware Pan--it fills 3 of the 4 small pans. Bake at 350 for 35-45 minutes or until a toothpick comes out clean. Let cool in pans 10 minutes then turn bread out onto a cooling rack. Cool completely.

Glaze with a mixture of:
1 cup powdered sugar
1/2 teaspoon Meringue Powder (this is optional, it helps the glaze harden)
zest of one lemon
pinch of salt
lemon juice until desired consistency
Combine and whisk until there are no lumps. Drizzle over cooled bread.
Printable Recipe
This is another yummy recipe from Jenn's blog Eat Cake for Dinner

Zucchini Orange Poppy Seed Bread

I am sure you still have access to Zucchini. This is a wonderful way to use your garden bounty. Our neighbor Roy is in charge of growing zucchini for our neighborhood, you really only need one person! Roy planted a yellow zucchini which was perfect for this bread. It was wonderful--I'll make it again, like tomorrow.

Zucchini Orange Poppy Seed Bread
 (or a combination of all my favorite sweet breads)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons poppy seeds
2 large eggs
1/2 cup oil
2/3 cup sugar
1/4 cup fresh orange juice
zest from 1 orange
1/3 cup Greek yogurt
1 cup grated zucchini
In a bowl whisk together the flour, baking powder, salt and poppy seeds, set aside.
In a small bowl rub together the sugar and orange zest--this will smell wonderful.
In another bowl whisk the eggs until thick and lemon colored. Add the oil, orange juice and yogurt. Stir in the sugar/orange zest mix. Now add the zucchini. Add the wet ingredients to the dry ingredients and stir until just combined. Never over mix sweet breads--they get tough. Pour into greased pans--I use three small pans or you could use one large loaf pan. Bake at 350 for 45-50 minutes for a large pan, adjust time for smaller  pans. Cool in pans for 10 minutes then turn onto a cooling rack. When cool glaze/frost with:

Orange Glaze
1 cup powdered sugar
zest from a orange
orange juice to reach desired consistency
1/2 teaspoon meringue powder, optional--this will help glaze harden
Whisk ingredients together, use a small amount of juice adding more as necessary.
I like plenty of glaze or even frosting
Printable Recipe

Thanks Jenn from Eat Cake For Dinner. Jenn has a great blog--I go to her blog often when making my weekly menu. Check our her Favorites on her sidebar- some great recipes! 

Apple Cinnamon & Oatmeal Cookie with Cinnamon Frosting

Lady Behind the Curtain Monthly Challenge
This months Behind the Curtain Challenge was to use Apples and Cinnamon together. I had so many ideas--so little time. So I went with what else but a cookie. This is a basic oatmeal cookie with some yummy add-ins: cinnamon, nutmeg, chopped apples and walnuts. What an amazing combo! Now, the cookie was excellent as is. But I have a difficult time with 'as is'.  I made a small batch of cinnamon butter cream frosting. Amazing. Cookie on steroids. I think you will love this. Thanks Cheryl for an fabulous challenge!

Apple Cinnamon & Oatmeal Cookies with Cinnamon Frosting
1/2 cup soft butter
1/2 cup granulated sugar
1/2 cup dark brown sugar (3.5 ounces)
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon each: baking powder, baking soda, salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg--freshly grated
1 1/2 cups baby oats
1 medium apple, peeled, cored and chopped--I used my Pampered Chef Chopper--it made nice small apple chunks, mix apple with 1 teaspoon fresh lemon juice
3/4 cups chopped walnuts--again I used the PC Chopper It makes quick work of anything chopped

Mix butter and sugars in Kitchen Aid and beat for about 3 minutes, add egg and vanilla and beat another minute.
Combine flour, baking powder, baking soda, salt and spices; stir well and add oats. Combine. Turn mixer down to low and sprinkle in dry ingredients, very gently combine. Don't over mix. Stir in apples and nuts.
Line sheets with parchment paper. Using a medium Pampered Chef Scoop scoop portions of dough on cookie sheets. You should get about 24 cookies.
Bake at 350 for 13-15 minutes. I liked my cookie more done than less. Choose your favorite!
When cool swirl with:

Cinnamon Butter Cream Frosting
1/4 cup softened butter
1 1/2 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon cinnamon
2-3 tablespoons cream
pinch salt
Mix together in a bowl. Swirl on cooled cookies.
Printable Recipe
Inspired by Joy the Baker 

Brown Butter Snickerdoodles

Hubby's favorite non-chocolate, non-nut cookie is a Snickerdoodle. Now you must know that Snickerdoodles and I do not get along. About 50 years ago (yes 50) I was a member of the Busy Bees 4-H club. It was time to make something for the fair. I chose Snickerdoodles, a cookie we had learned to make that year.
The details are bit fuzzy but it went something like this: I was measuring the dry ingredients and some how put in a tablespoon of salt instead of 1/2 teaspoon. I was ready to dump it and start over but my ever frugal mother had a better idea. If we 6 timed the recipe it would work. So needless to say I made one large batch of Snickerdoodles, I made them in a huge dish pan, and cooked Snickerdoodles for days. I made enough Snickerdoodles to last a life time. Poor hubby.
Then a Snickerdoodle recipe caught my eye. Brown Butter Snickerdoodles--I'm ready to take the plunge. So I browned my butter--a smell that is out of this world, and quickly made just one batch. They were amazing! I will make them again. The Snickerdoodle curse is over.

Brown Butter Snickerdoodles
2 3/4 cups flour
2 teaspoons baking soda
2 teaspoons cream of tarter
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 sticks butter (1 cup)
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1 tablespoon plain Greek yogurt

For rolling mixture
1/4 cup sugar
2 teaspoons cinnamon

Whisk together the flour, baking soda, cream of tarter, 1/2 teaspoon cinnamon and salt in a bowl. Melt butter in a sauce pan over medium heat. Heat till the butter foams and begins to turn brown. Stir constantly and watch closely. You want brown butter not black. Carefully pour butter in a bowl to cool.
With an electric mixer mix the butter and sugars until blended. Beat in the egg, egg yolk, vanilla and yogurt until combined. Turn the mixer on low and slowly add the flour mixture, beat until just combined.
Chill dough--you want it to be firm enough to roll into balls. Mix together the sugar and cinnamon. Roll the dough into balls and then roll in the cinnamon sugar mixture. Place on parchment covered sheet pans. Bake at 350 for 8-11 minutes or until the edges of the cookie begin to turn golden brown. They will look underdone in the middle but will set up as they cool. If you want crispy cookies cook 2 minute\s longer. Enjoy! Recipe from Pretty Peas.
Printable recipe

One Year Ago------Witchy Pillow
Two Years Ago----Pizza Loaf
Three Years Ago---Peanut Butter Cookies
Four Years Ago----Zucchini Spice Cupcakes

Not So Ordinary Potato Salad

Potato Salad is a picnic staple. I have made it for years just like my mother did. Potatoes, boiled eggs, celery, onion, mayo, mustard and a little pickle juice. It was always fine but turned out a little different each time. We never had a recipe; I do like recipes, quality control (I just might be a little controlling--when it comes to food).
So my assignment was a salad--potato. Boring. I have a macaroni salad that I love so I morphed the two salads and came up with one yummy Potato Salad-- A Not So Ordinary Potato Salad.
This is delicious--it just might become your new favorite potato salad (don't tell Grandma)!

Not So Ordinary Potato Salad
5 pound boiled potatoes, Yukon Golds are the best, but reds work too, don't overcook, cool, dice
1/2 cup roasted red pepper, chopped
1/2 cup black olives, chopped
1/2 cup sweet/spicy pickles, chopped I like Famous Dave's
1/2 cup celery, chopped
1/2 cup green onion, sliced
1/2 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 to 4 tablespoons of milk, cream or pickle juice--to thin dressing
Garnish with 1/2 cup chopped fresh parsleyI like to chop the veggies with my Pampered Chef Chopper--it makes quick work of the chopping. Just don't over chop!! Mix together the mayo, red wine vinegar, sugar, salt, pepper and milk and/or pickle juice to thin. Dice the cooled potatoes, add the veggies and gently stir in the sauce. Check to see if or salt and pepper is needed. Chill, top with parsley. Serve well chilled. The cold salad can sit on the serving table for about 30-45 minutes. Then get it back in the iced cooler so you can safely enjoy the leftovers--if there are any. This salad is a winner. Great for your Labor Day Picnic.
Printable Recipe

Crock Pot Chicken Fiesta Soup

Fall is coming--that means soup. Actually I eat soup all year round, it is just too good not to enjoy weekly. This soup is quick to assemble, just dump ingredients in your Crock Pot, run errands, watch a soccer game or read a good book and soon dinner is ready. When your family walks in the door they will know that dinner is not far off. My mother taught me to always set the table early (even if dinner was a ways off), family members would see the set table ad assume dinner was right around the corner! It works I know.
I love this soup because it uses a Crock Pot and has many variations. Add or subtract ingredients to meet your family's likes. It can be gluten free. Make it your way--and enjoy!

Crock Pot Chicken Fiesta Soup
1 pound chicken tenders (they can be frozen)
6 cups chicken broth
3/4 cup chopped onion
2/3 cup chopped red or green pepper
1 jalapeno pepper, diced
2 cups froze corn--use fresh corn cut off the cob if available
1 15 ounce can Petite Diced Tomatoes, drained
2 cloves garlic, pressed
1/4 teaspoon chili powder
1 1/2 teaspoons salt--divided
1 teaspoon pepper--divided
Place first nine ingredients in a Crock Pot, add 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Cover and cook on high for about 4 hours or low for 6 hours. Do not

over cook--the chicken will be come dry and chewy--not good. Remove cooked chicken tenders from the pot and place on cutting board. Slice, dice or shred the chicken, season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. This makes the chicken taste awesome!!
Now comes the fun part. Place the large bowl of soup in the middle of the table. Surround it with various bowls of toppings. You may include the diced chicken, minced cilantro, fresh lime wedges, grated jack cheese, sour cream, cooked rice, cooked orzo, sliced green onions, sliced olives, diced avocados, tortilla strips etc. See how much fun this soup can be. You really can have it your way!
It would be great for a party, everyone could bring a topping or two--the hostess makes the soup. This soup is so versatile I am sure you will have fun with it--and yes, it is delicious! This recipe was inspired by Baked By Rachel
Printable Recipe

Other Recipes You Might Enjoy
1 Year Ago--------Oatmeal Fudge Bars
2 Years Ago-------Frosted Pumpkin Chocolate Chip Cookies
3 Years Ago-------Creamed Potatoes and Peas
4 Years Ago-------Crispy Party Bars

Hoisin Noodle Dish--with Shrimp

This dish was amazing--so amazing that I made it twice in a week. The leftovers are also delicious, a plus when there are just two. With a little advance prep this dish comes together quickly. Make the sauce early in the day--it keeps several days in the fridge. Prep your veggies, put them on a pretty plate and refrigerate.
When it is time to eat soak the rice noodles for 8 minutes and cook the shrimp for 3 minutes. That's really all there is to it. I'm sure it would be good with pork or chicken. We love that it is a gluten free dish.
Try it and prepare to be amazed.

Hoisin Noodle Dish--with Shrimp
1/2 cup soy sauce or Tamari (it is gluten free)
1/3 cup water
3 tablespoons sesame oil
3 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
3 cloves garlic, pressed
1/2 teaspoon freshly grated ginger
1/4 cup hoisin sauce
3 tablespoons peanut butter
6 ounces thin rice noodles
3/4-1 pound shrimp, peeled and deveined
Grated carrots (I use a julienne peeler)
Chopped green onions
Chopped peanuts
Chopped cilantro
Chopped red pepper
Combine first 10 ingredients and whisk together--refrigerate. Prepare garnishes, Prepare the rice noodles according to package directions or pour boiling water over noodles let sit for about 8 minutes. Drain noodles.
Heat a large non stick skillet over medium heat. Pat the shrimp dry and season on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce. Shrimp cooks in about 3-4 minutes, flipping once. Stay focused on this task--overcooked shrimp is not so good. Scoop the sauce and shrimp onto a plate and set aside.
Drain the noodles and add them to the hot skillet with most of the rest of the sauce--save some sauce for drizzling. Cook 3-4 minutes until the noodles have soaked up most o the sauce and become more tender.
Add the shrimp and heat through.
Serve the noodles and shrimp--put out your plate of veggie garnishes. Let each person add their own toppings. Add extra sauce if needed.
Printable Recipe
Inspired by Mel's Kitchen Cafe--a place I go very often if I need a new tasty recipe

Packable Brownies

Talk about a fun tasty bite. These Packable Brownies are perfect for picnics, lunches, tailgating parties etc.  Hide them in the freezer for those unexpected or expected brownie attacks. They are also a perfect portion for hot fudge brownie cake. Just make these--I am sure you will find many ways to enjoy them.
Thanks Mary from One Perfect Bite for another incredible recipe.

Packable Brownies

1 square butter, 8 tablespoons

3 ounces unsweetened chocolate, chopped

1 cup sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup flour

1/2 cup pecans or walnuts, toasted and chopped (yes, toast the nuts--it really makes a difference)

Microwave butter and chocolate--I have a wonderful setting on my microwave just for this purpose. If you don't have a chocolate setting, microwave for about 2 minutes, stir until smooth. Cool slightly.

In a large bowl whisk together the sugar, eggs, vanilla, baking powder and salt. Add the melted chocolate mixture and stir. Gently stir in the flour with a rubber scraper until just incorporated.

Using a large scoop portion batter in a 12 cup muffin tin that has been sprayed with Pam. Sprinkle nuts on top. Bake at 350 for about 20 minutes. Let cool slight and remove from pan. Now you can make 12 people very happy!

Printable Recipe

One Year Ago-------Orange Glazed Blueberry Scones

Two Years Ago-----Everything but the Kitchen Sink Cookies

Three Years Ago----Smoky Potatoes--Summer Side

Four Years Ago-----Blueberry Crumb Bars

Chocolate Chip Cookies With Pretzles and Caramel Bits--A Flop and a Fix!

. This cookie has been on my short list for ages. I finally had pretzels and I knew I had Caramel bits so I was ready to create. All went well until I went to put the caramel bits in the bowl. I tasted one and was sure this was not how they really tasted. I looked at the date--they expired March of 2011. So they found their way to the trash.
 No problem--I always have a big block of Peters Caramel to make caramel apples and dipped pretzels. So I just chopped up tiny squares of caramel and dropped them in the batter. Everything look good--till I baked them. The block of Caramel must lack the substance that keeps the little caramel bits, in bits. They didn't taste terrible but they certainly were not worthy of sharing.
Actually my sweet neighbor happened to drop by and gladly took the not so good looking batch home for her boys (they are at the 'eat anything age'). I also sent her home with some good cookies too.
At this point I was tired and ready to scratch the whole mess. Hubby to the rescue--he didn't want to see me end on a fail so he went to Walmart and purchased a fresh bag of Caramel Bits. The cookies turned out perfect and I was happy. He took a bag of cookies to a neighbor and she immediately called me for the recipe. So yes they are yummy. Use the right kind of Caramel Bits and they will turn out perfect.
Save your brick of Peter's Caramel for dipping apples or pretzels!
Enjoy these yummy cookies from one of my favorite blogs--Dessert Now Dinner Later, thanks Amber.

Caramel Pretzel Chocolate Chip Cookies
1/2 cup butter, softened
3/8 cup sugar
3/8 cup brown sugar
1/2 teaspoon vanilla
1 egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
3/4 cup stick pretzels, broken into thirds
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips
In a stand mixer cream butter and sugars. Add vanilla and egg. Mix well.
Combine salt, baking soda and flour, gradually add to wet mixture. Mix until combines
Fold in pretzel pieces, caramel bits and chocolate chips with a spatula
Scoop onto parchment lined baking sheet.
Bake at 350 degrees for 11-12 minutes.
Makes about 2 dozen cookies
Printable Recipe

Loaded Peanut Butter Bars

I wanted to make a batch of cookie bars but I had peanut butter on the mind. I've had a bag of Mini Reese's Peanut Butter Cups in the pantry. I have resisted opening them because I knew once I did they would be just too much temptation. Can you resist an opened bag of your favorite treat??? 

So using them in a dessert was the only solution. I was taking dinner into a new mother tonight, perfect timing. I loaded a plate for the new mother, shared a couple with friends at lunch and quickly cut the rest of them, double wrapped them and hid them in the freezer for upcoming company!

This recipe is my Thick and Chewy Cookie Bar with a peanut butter spin. Try them, they are delicious with any combination of chips!

Loaded Peanut Butter Bars

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract

1 1/2 cups mini Reese's Peanut Butter Cups, cut in half

3/4 cup Reese's Peanut Butter Chips

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with Pam.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the Peanut Butter Chips, Cups and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.
Printable Recipe 

Asian Chicken Lettuce Wraps

We have spent the last week in Chicago visiting with my daughter Amber and her hubby Tadd. They have 4 amazing children that we had the privilege of doting on. 8 year old Harrison was getting baptized--what a great event. The week was filled with boat rides, bike riding, playing, swimming parties, shooting bb guns etc. Luckily Amber and I had to look out for baby. So we spent hours visiting with each other and just catching up on life. And of course playing with baby!
Amber and I both love to bake and cook. Chopping is therapy! The first meal we made together were these delicious Asian Chicken Lettuce Wraps. I'm sure I exposed bad manners--I couldn't eat these fast enough! Bad me. So the first meal when I got home was Asian Chicken Lettuce Wraps. Hungry Max happened to drop in at dinner time and agreed--these are amazing. I served them with chilled water melon and corn on the cob. We were having fresh peach short cake for dessert but we were to full!
This low fat dish can easily be made gluten free. You can also cut the carbs and just delete the rice. So many choices. Such a yummy dish! Thanks Amber.

Asian Chicken Lettuce Wraps

Short Grain Rice, I cook mine in a rice cooker--perfect results every time. I always cook extra rice, then I am that much closer to dinner another night. Think Curry, Fried Rice, Beans and Rice etc. If you don't have a rice cooker just follow the directions on the package. Easy

12 leaves of Boston, Bibb or Butter Lettuce, washed--next time I will give them a gentle whirl in my salad spinner--I do love that thing!

Sauce:
2 tablespoons Fish Sauce--don't substitute, it is stinky (don't smell it) but it adds an incredible layer of flavor.
1 tablespoon Soy Sauce
3 tablespoons of fresh lime juice (before juicing the limes--zest them, you will need 2 teaspoons of zest later). Don't try zesting after you have juiced the limes--one word, difficult! I do know these things. I'm all about saving you from the mistakes I have made!
1 1/2 tablespoons brown sugar
1 teaspoon cornstarch
Put sauce ingredients in a small bowl and set aside

Meat Mixture
1 jalapeno, stemmed, seeds removed and diced
2 teaspoons lime zest
1 pound ground chicken--I did not like the looks of the ground chicken at the market I went to so I did a little Google research and It paid off. I semi thawed 1 pound of chicken tenders--cleaning/cutting out all the parts I don't want to eat. The tenders are now in about 1 inch chunks--still semi frozen. I put the entire pound in my food processor with the metal blade and pulsed it several times. Scraped down the sides and pulsed a few more times. You don't want a mush just a chop--watch closely. Now you have ground chicken--and you know exactly what is in it!
2 teaspoons vegetable oil

Garnish
1/4 cup chopped fresh basil leaves--perfect because my basil plant is going crazy right
3 green onions finely chopped

Now let's make this dish happen!
Put 2 teaspoons of oil in a large non stick skillet on medium heat--heat till shimmering. Add the meat mixture with the zest and jalapeno. Cook for about 5 minutes breaking up the chicken with a wooden spoon. Cook till pink is gone.
Whisk together the sauce ingredients and add to the meat mixture. Stir constantly for about 2 minutes until slightly thickened.
Remove from the heat and add basil and green onions

To Serve:
Place a small spoonful of rice on a lettuce leaf. Add chicken mix, be sure you get a few drops of juice. Fold lettuce leaf up like a taco and enjoy every flavorful-bite. I dare you to not make this twice in one week! That is just how good it is.
Printable Recipe

Thanks Mel from Our Kitchen Cafe--another winner!

Tangy Korean Tacos

I occasionally watch Studio 5 - a local TV show. It has a cooking segment that often gets my attention. Someone demonstrated these Korean Tacos and I had to try them. It was Greg's Birthday on Sunday--perfect time to try a new food! I had some of my kids home so the timing was great.  Now, I am no stranger to Korean food. My brother spent a two year mission for our church (the Mormons) there. He often cooks Korean Feasts and invites us to share. Korean is delicious. Give it a try!

Tangy Korean Tacos

Korean Salsa
1 pint cherry tomatoes (very plentiful right now)
1 small yellow onion, chopped
1 tablespoon olive oil
2 tablespoons gochujang (Korean red pepper paste)
2 cloves garlic minced or pressed
1 teaspoon fish sauce
Turn your broiler on, with the rack in the upper third. On a foil lined baking sheet toss the tomatoes and  onions with the olive oil. Broil for 15 minutes, stirring half way thru until the onions are soft and the tomatoes have collapsed and are browned. Watch closely. You don't want to burn things and start over (how do I know?) Place the cooked onions and tomatoes in a tall sided container. Add the gochujang, garlic and fish sauce. Using an immersion blender--blend till smooth. Salt to taste.

Korean BBQ Sauce
3/4 cup orange marmalade
1/4 cup gochujang
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon fish sauce
1 clove garlic--pressed
Place all ingredients in a small sauce pan and bring to a boil, lower temperature and simmer for 5 minutes.

Korean Cabbage Slaw
3 tablespoons olive oil
3-4 tablespoons lime juice
1 teaspoon fish sauce
3-4 cups of finely shredded Napa  Cabbage
2 finely diced scallions
1 tablespoon toasted sesame seeds
1/2 cup finely diced red pepper
3/4 cup chopped cilantro
In a large bowl whisk the oil, lime juice and fish sauce Add the rest of the slaw ingredients and toss. Allow to sit at least 20 minutes or as long as 6 hours before serving.

Now what do we do with all this?? To make tacos grill chicken breasts or tenders--baste with part of the Korean BBQ Sauce. I used thawed tenders--about 12-14 on a cookie sheet. I broiled them about 4 minutes on each side basting often. I then put them on a cutting board and sliced them. Meat is ready.
Warm or grill corn tortillas, we like the little ones--look for a fresh package (they bend easily). Put some meat on your warmed tortilla, add some slaw and a decent amount of Korean Salsa. Enjoy!! And do it again and again. You might also want to add a little more of the Korean BBQ Sauce. All of the flavors work so well together. It really is one of the best meals we have had in ages!   Printable Recipe 

 FYI, you can use Rotisserie Chicken and just add the BBQ Sauce to it--I have done both. I personally prefer cooking and basting the tenders. But the Rotisserie Chicken gets dinner on the table quicker! The sauces can be made days ahead; the slaw the day of. So it really can be a quick meal.
Don't be afraid of fish sauce--it is stinky no doubt but it gives a wonderful flavor that adds to the deliciousness of this dish. The gochujang (Korean Red Pepper Paste) was purchased at a Korean market. Walmart has a Korean BBQ Sauce that may be close but it has other ingredients not found in the gochugang from the Korean Market. Read labels the Korean Market gochujang has Glutinous Rice, Hot Pepper Powder, Soy Beans, corn syrup, salt and water. That is what you are looking for! I found some on Amazon--it's pricy about triple what you would pay at the Korean Market. So look for a Korean market!

I also think this would make a great salad. Put the slaw on your plate, top with BBQ sauced chicken. Add salsa to taste--yummy!

Martha's White Choclate, Cranberry Cookies

I have both the Martha Stewart Cookie and Cupcake Cookbooks. They consistently contain winning recipes. I am happy to say I made another delicious recipe. White Chocolate Chunk Cookies was the original recipe. My sweet little neighbor chose the recipe. All went well until we read 'golden raisins'. I don't do raisins and my little friend didn't want raisins so we eliminated them. I tried to talk her into using dried cranberries--she was not happy with that addition either. So we made cookies minus dried fruit--delicious. I sent her home with a plate of cookies and then added some dried cranberries to the remaining dough--perfect. So any way you make these cookies they will be delicious. Even with golden raisins!

Martha's White Chocolate, Cranberry Cookies
1 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar (3.5 ounces)
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old fashioned oats
2 cups (8 ounces) good quality White Chocolate Chunks--I used a Ghirardelli White Baking Bar, chopped
1 cup sweetened coconut
1 cup golden raisins or dried cranberries (if desired)
1 cup coarsely chopped walnuts
Beat butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for about 2 minutes. Add eggs one at a time beating for a minute after each addition. Stir in vanilla.
Stir together the flour, salt, baking powder and baking soda. Gradually add flour mixture to butter. Keep on low speed. Stir in the oats, coconut, white chocolate, dried fruit and walnuts.
Using a medium scoop drop on parchment covered stone. Bake at 350 for about 12-14 minutes. Cool on pan for 2 minutes then remove to a cooling rack. Makes about 4 dozen cookies
Printable Recipe

Enjoy these delicious chunky cookies. I love that they have all the good things in them--chocolate, nuts, oatmeal, coconut, dried fruit----yummy!