Oatmeal Chocolate Chip Cookies

I feel like it’s been ages since I’ve baked cookies.  And you know what… it has.  I’ve made a few bars in the recent past, but not cookies.  You see, I have this bad habit.  I like cookie dough.  No, I LOVE cookie dough.  I just can’t be trusted with cookie dough or cookies in the house, so I need an occasion or an event to bring them to.  Finally, I found one.  A trip to the lake with my parents, The Boy, & little brother, seemed like the perfect reason to bake.

These cookies were the classic oatmeal chocolate chip.  Chewy & soft, with the melted chocolate chips inside.  Perfect combination of sweet & healthy (oats = healthy… right?).  These were a big hit on the lake, with everyone gobbling up more than a few.  I saved a couple balls of dough in the freezer to bake on demand… and a lot of them were enjoyed unbaked too!

Oatmeal Chocolate Chip Cookies

as seen on Baking Bites, originally from the Frog Commissary Cookbook

Ingredients:

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or “quick,” but not “instant”)
2 cups chocolate chips (about 12-oz.)

Directions:

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.

In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated. Stir in the oats and chocolate chips by hand.

Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.

Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

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Chicken with Parmesan Couscous, Broccoli, and Sundried Tomatoes

Alright, so I feel the need to ‘fess up to something.  I have no kids, no pets, no yard/garden, a very short commute, and yet, I always feel as if I have NO TIME!  (Let me take a second to mention I do have a full-time job, working at least 40 hours a week.)  How is it possible I can barely find time and energy?  Whatever the reason, that’s where I am.  If you’ve been following my blog for a while, you may have noticed my frequency of posts is down to 1 a week, where I used to post 2-3.  Part of that is finding time & energy to blog, and part of that is finding time & energy to actually COOK!  Sometimes I find myself in a mad dash to cook dinner, and I have no idea what to fix.

More than once Near East Couscous saved me.  You see a LONG time ago (think April 1st), a representative from Near East contacted me about receiving a sample of their products.  I immediately said yes, because it’s a line I already purchase.  After a short time I received their Parmesan flavor.  I was very excited about this, as I hadn’t tried any of their flavors before, just the basic couscous.  Well… life got busy, and the two boxes sat in my cupboard.  One night I had about 20 minutes to throw dinner on the table and I used one of the boxes as a side dish to some grilled chicken and roasted veggies.  Sadly, while that meal was VERY tasty, I didn’t feel it incorporated the couscous in any way that was blogworthy to share.  So, more time passed.

Then, a night last week, I found myself with a the average amount of time to get dinner on the table, but no idea what to prepare for dinner.  I needed to use the two chicken breasts I had set in the fridge to thaw that morning.  I suddenly remembered the couscous, and thought “By-golly, I’m finally going to make something good with this!”  (PS. I am from Kentucky, where people say things like “By-golly”, don’t judge.)  After I quick browsing of their site, I settled on a recipe.  I even had time to make it from downtown Nashville, out to the grocery in Green Hills, back to my apartment (located about halfway in between the two), and had dinner DONE, all between the hours of 6pm-7:20pm.  I KID YOU NOT!  (I know to most of yall this won’t make sense, but to Nashvillians, that’s quite a feat!)

Now, you probably want to know how this tastes?  Well, rest assured it tastes great!!  I used fresh broccoli, so it stayed crisp and bright.  The chicken cooked up fast because it was cut into pieces.  And I already knew the couscous cooks VERY fast.  The combination of flavors balanced, and seemed rich and light at the same time.  Best of all, we had plenty of leftovers, so I could enjoy it more than once!  Because of the balance of protein in the chicken, carbs in the couscous, and broccoli with lots of flavor & fiber, this serving filled me up.  This is something I know we’ll enjoy again.  Especially when I’m in a time crunch!

Chicken with Parmesan Couscous, Broccoli, and Sundried Tomatoes

adapted from Near East recipes
yields: 4 servings

Ingredients:

2 Tablespoons olive oil
8 oz boneless skinless chicken breast halves (about 2), cut into 1/2 inch pieces
2 cups fresh broccoli flowerets, (you can sub frozen, just be sure to thaw)
1 clove garlic, minced
1 1/4 cups water
1/3 cup chopped sundried tomatoes in olive oil, drained
2 Tablespoons dry white wine or water
1/2 teaspoon red pepper flakes
1 package (5.9oz) Near East Parmesan Couscous Mix
1/4 cup (2oz) feta cheese, crumbled

Directions:

In large skillet, heat olive oil over medium heat. Add garlic and chicken, cook until chicken begins to brown. Add broccoli, cook 5 minutes, stirring frequently, or until chicken is no longer pink inside.

Stir in water, sundried tomatoes, wine, red pepper flakes, and content of Spice Sack; bring to a boil.

Stir in couscous; cover and remove from heat. Let stand 5 minutes.

Fluff couscous lightly with a fork. Stir in cheese, serve immediately.

(In case I wasn’t clear enough in my post, I was provided the couscous free of charge by the Near East company.  I accepted it to review and offer my honest opinion.  I was not paid to write this post.  I ONLY post about products I can honestly recommend.)

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Chicken Parmesan Burgers

This is another recipe I’ve seen floating around the blog-o-sphere before with rave reviews.  We often keep ground chicken or ground turkey on hand in the freezer because when I catch a sale, I like to stock up.  It’s great because ground chicken is so versatile, and pairs well with lots of flavors.  Buffalo Chicken Meatloaf, Chicken Sausage Breakfast Patties, Caribbean Spiced Chicken Burgers, and now Chicken Parmesan Burgers.  Each with a different flavor combination!

This recipe comes together so quickly, and easily, with a really tasty payoff.  I found them to be super moist & juicy, with lots of flavor coming through in every bite.  Most of the ingredients are always on hand for me, so this is a great recipe for us.  The Boy loved them too, but he loves just about any burger, so I knew this was an easy bet!

Chicken Parmesan Burgers

from Elly Says Opa!

Ingredients:

Burgers:
1 lb. ground chicken
1/4 cup grated parmesan cheese
1/4 cup plain bread crumbs
2 tsp. Italian seasoning
1/4 cup chopped flatleaf parsley
1 clove garlic, finely minced or pressed
1 shallot, finely diced
salt and pepper

1/2 cup pasta sauce
4 slices mozzarella or provolone (or 1/2 cup shredded)
4 buns (brushed with a little garlic butter, they are even better)

Directions:

Lightly mix together all the ingredients for the burgers. Form into 4 patties. I like to make them about 30-40 minutes ahead of time, to let the flavors meld a little bit.

Preheat & spray the broiler with a little oil (or use the grill, or a pan). Broil the burgers for about 4 minutes on the first side, then flip and broil for 3 minutes. Top each chicken burger with 2 Tbsp. pasta sauce and a slice (or about 2T) of cheese. Place back under the broiler for 30-60 seconds, until cheese in melted and burger is cooked through. Place the buns in the broiler for about 10 seconds, just until toasted.

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Chicken Sausages with Kale and White Beans

I must admit, I’ve been rather lazy with my CSA this year.  This is my fourth year doing one, and I’ve become more knowledgeable about unfamiliar vegetables.  I now know what works, and what doesn’t work.  So, with the last three bunches of kale I’ve gotten, I’ve mainly been making kale chips, because they are ridiculously easy and surprisingly tasty.  But, The Boy isn’t a fan of them.  And, I want to cook with kale in a way he will enjoy it.  So I browsed my favorite recipe sources, and quickly discovered a recipe I already had all the ingredients for.

Not only did The Boy enjoy this dish, he called dibs on leftovers!  He also insisted I make this again.  I know he likes greens, I just don’t get around to cooking them, mainly because I never know what healthy main course to serve them with.  This recipe solved that problem by pairing the cooked kale with spicy italian sausages.  If it involves the word spicy, I know he’ll like it.  It’s hard to describe this dish, except to say it just pairs well.  The wilted greens are accented by white beans, and a tang of white wine vinegar.  The broiled italian sausages make for a no-work main course, and are the perfect savory addition.  Best of all, this dish really fills you up, without a lot of carbs.  I’m just mad I don’t get the leftovers!

Chicken Sausages with Kale and White Beans

adapted from Martha Stewart Everyday Food

Ingredients:

1 large bunch kale (1 1/4 to 1 1/2 pounds)
4 garlic cloves
1 1/2 pounds sweet Italian chicken sausages (about 8 links)
2 tablespoons olive oil
Coarse salt and ground pepper
1 can (15 ounces) cannellini beans
2 tablespoons white-wine vinegar

Directions:

Remove thick stems from kale and discard. Coarsely chop kale; wash and dry. Peel and thinly slice garlic.

Heat broiler, with rack set 4 inches from heat. With a fork, pierce sausages all over; place on a broilerproof rimmed baking sheet. Broil, turning occasionally, until browned and cooked through, 8 to 10 minutes.

While sausages are cooking, heat oil in a large skillet over medium-high. Add kale, garlic, and 1/2 cup water; season with salt and pepper. Cover skillet and cook, tossing occasionally, until kale is wilted and tender, 10 to 12 minutes. Drain and rinse beans; add to skillet along with vinegar. Cook uncovered, tossing gently, until beans are heated through, 1 to 2 minutes.

Slice chicken sausage and serve atop kale & beans.

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Linguine with Shrimp and Cilantro-Lime Pesto

If you follow my blog somewhat regularly, you will know I’m not a fan of cilantro.  So you might be shocked to discover I made a CILANTRO PESTO.  I can’t say why exactly my tastes changed, but it appears they have.  Now this doesn’t mean I’m going to start throwing it in everything, but I have found I can more than tolerate it.  I still find it can be overpowering in some recipes, but surprisingly, it wasn’t in this.  If someone like me, who has a history of cilantro-opposition liked this dish, then imagine what the average taster would think!  This was a rich and flavorful dish.  I was drawn to this recipe because I had a whole bunch of cilantro leftover, and I had most of the remaining ingredients on hand.  Oh, and there’s tequila in it.  WIN.

For the record, The Boy preferred it with parmesan cheese as opposed to feta, and he added in red pepper flakes, at my suggestion.  I thought the feta tasted great in this.  Next time I have a surplus of cilantro, I think I’ll be making this again!

Linguine with Shrimp and Cilantro-Lime Pesto

from Bon Appétit, July 2010

Ingredients:

1 1/4 cups packed fresh cilantro leaves, plus 1/4 chopped
1/4 cut (scant) chopped green onions
3 Tablespoons fresh lime juice
2 garlic cloves, pressed
1 Tablespoon chopped seeded jalapeno chile
1/2 cup plus 1 Tablespoon olive oil
1 pound linguine
1 pound uncooked medium shrimp, peeled and deveined
3 Tablespoons tequila
1/4 cup crumbled Cotija or feta cheese
red pepper flakes (optional)

Directions:

Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt. (Pesto can be made 1 day ahead. Cover and chill.)

Cook linguine in large pot of boiling salted water until tender, but firm to bite, stirring occasionally. Drain.

Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.

Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle dish with Cotija or feta cheese, chopped cilantro, and red pepper flakes (if you choose) and serve. Adapted from Tejas Texas Grill & Saloon.

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