Saturday, June 30, 2012

Lime Coconut White Chocolate Chip Macadamia Nut Cookies

Mmmm...these cookies have a fantastic flavor!!  They also freeze well, so you don't have to eat them all in one sitting.  Or share them...they will impress.

Recipe from Our Best Bites

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter melted and cooled until luke warm
1 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup chopped white chocolate or white chocolate chips
1 cup coconut (I did NOT toast it, but you can.)
1 cup toasted macadamia nuts
1 1/2-2 tablespoons grated lime zest (1-2 limes)

If you haven’t melted your butter yet, do that so it has time to cool off.
Heat oven to 325 degrees.  Mix flour, salt, and baking soda together in medium bowl; set aside.
Mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until combined.

Add white chocolate chips, coconut, macadamia nuts, and lime zest.  Mix to distribute.
Scoop cookie dough into balls and place on parchment lined baking sheets.  Bake until cookies are set around outer edges, yet centers are still soft and puffy, and appear slightly under-baked, about 9-10 minutes (all ovens are different, keep an eye on them!)  Cool cookies on cookie sheets for a few minutes and then transfer to a cooling rack.

Thursday, June 28, 2012

Rosemary Ranch Chicken

 Summer is in full swing and we are doing a lot of grilling.  This was some moist, flavorful chicken.  
John's Rating: 9
 
Recipe from Plain Chicken

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon dried rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
4 skinless, boneless chicken breast halves -

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours (all day). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Sunday, June 24, 2012

Creamy Garlic Pasta

John loves the boxed flavored pastas, so I pinned the recipe to try.  This pasta had a wonderful flavor.  It is like the boxed pastas with much better flavor.  He oohed and awed that they had improved their flavor, then I told him it was not from a box.  He said he couldn't go back to boxed pasta now :)

Recipe from: The Cheese Pusher

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream (I used 1% milk and it worked great)
2 tbsp chopped fresh parsley (I used some dried..enough to add color)


In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 
Once it is at a rolling boil, add the pasta and cook until pasta is done.  Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream (or milk) and parsley. Serve immediately.