The Best Chocolate Chip Cookies

 

Ingredients

1 cup butter at room temperature
1 cup brown sugar
½ cup granulated sugar
2 eggs at room temperature
1 teaspoon vanilla extract
2 ½ cups all-purpose flour*
½ teaspoon baking soda
1 teaspoon salt
2 cups (12 oz.) chocolate chips or chunks
1 cup chopped walnuts or pecans optional

Instructions

1. In a large mixing bowl, cream butter and both types of sugar using the paddle attachment of your stand mixer if you have one. Cream but do not beat until fluffy, we don’t want to beat in air. Add eggs and vanilla and mix to combine. Combine flour, baking soda and salt in a bowl. Add it to the butter-sugar mixture and beat on low speed until flour is incorporated. Scrape mixing bowl to ensure flour is evenly distributed in the dough. Stir in chocolate and, if using, nuts. You may need to do this with a wooden spoon.

2. Tightly cover the bowl and chill dough for at least 3 hours or overnight.* Before baking, allow dough to stand at room temperature for about 45 minutes until it is soft enough to shape into balls.

3. Preheat oven to 350°F (175°C) and line baking tray with parchment paper. Roll dough into balls of about 1 ¼ inches (3 cm) in diameter (slightly smaller than golf balls). Place dough balls on baking tray, leaving plenty of room for the cookies to spread.

4. Bake cookies for 10-12 minutes. They should be golden brown and crispy on the edges, no longer shiny but still quite soft in the middles. Do not overbake! Take cookies out of the oven and allow them to cool on the baking tray for 2 minutes before transferring them with a spatula to cooling racks. The cookies firm and set as they cool.
5. Store cooled cookies tightly covered at room temperature for up to one week or for up to three months in the freezer.

Recipe Notes

*If you want to bake the cookies immediately, add an extra ¼ cup of flour, for a total of 2 ¾ cups of flour. OR freeze cookie dough balls for 20 minutes before baking.

Juicy Skillet Pork Chops

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender and flavorful pork chops with little fuss.

PREP 30 mins
COOK 15 mins
TOTAL 45 mins

4 pork chops, about 1-inch thick and 6 to 7 ounces each

Salt, to taste

1 tablespoon all-purpose flour

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 cup low-sodium chicken stock

1 tablespoon apple cider vinegar

2 teaspoons honey or brown sugar

1 tablespoon butter

2 tablespoons chopped fresh parsley, optional

Directions

Prepare Pork Chops

Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

Make Pan Sauce

While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

NOTES

Make an onion-apple pan sauce: After removing the cooked pork chops from the skillet, add sliced onions, apples and a bit of fresh thyme. Cook until sweet and softened then pour in the stock, vinegar, and honey.

FROM  Inspired Taste

Bourbon Glazed Salmon

 

I will be making this recipe again this weekend.  

I absolutely recommend making more of this sauce, so that you can drizzle it over the cooked salmon.  I say cooked, but it's really pretty rare.  ~Shelly

1/2 cup bourbon

2 tablespoons pure maple syrup

2 tablespoons brown sugar light or dark; do not omit or the glaze will not thicken

1 tablespoon Worcestershire sauce

1 tablespoon low sodium soy sauce

1 clove minced garlic

1/2 teaspoon apple cider vinegar

1 2-pound side of salmon (I prefer skin-on for cooking)

3/4 teaspoon kosher salt / OR I used Chef Paul's Salmon Seasoning instead of salt & pepper

1/2 teaspoon ground black pepper

Chopped green onions optional for serving

 

In a medium saucepan, combine the bourbon, maple syrup, brown sugar, Worcestershire, soy sauce, garlic, and apple cider vinegar. Bring the mixture to a boil over medium high. Continue to simmer rapidly, stirring almost constantly. The mixture will look very active and almost foamy. Continue to cook, stirring constantly, until mixture has thickened and reduced by about half, 3 to 5 minutes. Remove from the heat.

 Position racks in the center and upper third of your oven and preheat the oven to 375 degrees F. For easy clean up in case the glaze leaks, line a large baking dish or rimmed baking sheet with parchment paper, then place a large piece of aluminum foil on top. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while the glaze cools and the oven preheats.

Place the salmon on top of the foil. Sprinkle with the salt and pepper. Rub to coat, then brush the glaze all over the top.

Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.

 Bake the salmon on the center rack for 15 to 18 minutes, until the salmon is almost completely cooked through at the thickest part but still has several minutes to go. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.  

Cook with the skin on.. Never serve with the skin.

 Change the oven setting to broil, then return the fish to the oven, placing it on the upper third rack. Broil for 3 to 4 minutes, until the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook. You also can use an instant read thermometer inserted at the thickest part of the fish; fish is cooked at 140 degrees F (I like to pull mine out a few degrees early, then let it rest a few minutes so that the carry over cooking allows it to reach temperature).

 Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready. 

Serve with additional Bourbon Glaze drizzled over the top.

I prepared 3 large salmon fillets for a party of 37 people, along with Sweet and Savory Green Beans, Sweet Potato Casserole, Salad, Breadsticks and desserts.  (salmon was cooked at the event venue)  It was a real hit.

For the Bourbon Glaze, I prepared the recipe times 8.  

 

Recipe adapted from wellplated.com

Cheesy Shrimp Tortellini

 

Tortellini is one of my family's favorite.  And of course, shrimp. 

Shrimp pairs well with Tomatoes, Broccoli, Cauliflower, Carrots, Bell Peppers, Asparagus, and Zucchini.  Serve them on the side or toss them in with your pasta and sauce.

Ingredients

1 pound package Cheese tortellini pasta, cooked and drained
1 lb. shrimp, peeled and deveined
3 Tbsp salted butter
1 Roma tomato, sliced
2 basil leaves, minced
2 garlic cloves, minced
1 Tbsp all purpose flour
1/2 cup heavy whipping cream
1/4 cup shredded parmesan cheese
salt and pepper to taste

Directions

In a large skillet, melt butter over medium heat

Add Shrimp and let cook for 2-3 minutes, until no longer translucent,

Add in sliced tomatoes, basil and garlic and stir.

Saute 1-2 minutes and stir in flour.

Once flour in completely stirred in, add heavy whipping cream and parmesan cheese.

Stir and add in cheese tortellini.  Toss to coat.

Serve with more shredded parmesan and minced basil.

RECIPE from Sweet Pea's Kitchen

Nutrition on a Budget

In this economy, finances are a stressor, and the food budget is one place you may be able to cut expenses. 

But what is the wisest way to accomplish that goal?

 

Making poor food choices actually increases your risk of diabetes, heart disease and high blood pressure; so when you cut your food budget, don’t cut out necessary nutrients.

  Here’s what Dr. Kristina L. Sargent, D.C., offers in the way of tips to follow for low-cost nutrition: * 

Stay on the Perimeter: To choose the healthiest foods, stay on the perimeter of the grocery store. You don’t really need to make your way into the aisles – where the processed stuff is located – why tempt yourself to spend money on food without nutrients that stresses your body? 

  Cut out Processed Foods: Chips, muffins, cookies, soda, sports drinks and other beverages are an example. Most of those foods don’t have many nutrients like vitamins and antioxidants, and actually rob your body of nutrients as it tries to process them.

 

Meal Plan: Start by planning a week to 10 days worth of meals — and be sure to include breakfast, lunch (if you pack your own), dinner and snacks. You can save time by building up a recipe file with your favorite dishes. 

You can also use cookbooks, print out recipes you find online or keep copies of recipes in a special folder on your computer. 

Grab the advertisements while you are at Harter House Supermarket to see what’s on special — you can save even more money by planning some of your meals around those sale items. 

 Buy Frozen Foods: With frozen foods there’s no worry about spoilage and you will be getting more of the nutrients your body needs to combat stress. 

Cut Coupons: Look for online coupons as well as the coupons in newspapers and magazines. 

 Use your own Water: Buy a water-filter pitcher instead of expensive individual bottles of water. 

These days are stressful enough, and your body doesn’t need more. So choose to de-stress by feeding your body an anti-stress diet, reducing your grocery bill at the same time.

Baklava

  

               

Recipe by Maria Savvenas

Ingredients:
Filling:

• 3 cups walnuts
• 3 cups almonds
• 1 tbsp cinnamon
• 1 tsp ground cloves
• Grand Marnier, generous splash    (maybe 2 oz.)

Pulse walnuts and almonds in a food processor until coarsely chopped. Combine walnuts, almonds, cinnamon, cloves, and enough Grand Marnier to slightly moisten the mixture in a bowl. Set aside.

Assembly:

• One Athens 1 lb. box fillo dough, at room temperature
• 3/4 lb. Plugra Sweet Cream European-style butter, melted

Brush the bottom and sides of a 9 X 13 in. baking pan generously with butter. Working with one fillo sheet at a time, remove the top sheet, and replace the dry and wet tea towels back on the stack. Arrange one sheet at the bottom of the pan. Using a pastry brush, brush the fillo sheet with melted butter, first at the edges and then in the middle. Repeat until the bottom layer is 8 sheets thick, each brushed generously with butter. Spread 1/3 of the filling evenly over the top. Layer 4 more sheets, buttering each. Spread another 1/3 of the filling evenly on top. Layer 4 more sheets, buttering each. Spread the remaining 1/3 of the filling evenly. Layer up to 8 or more sheets of fillo, buttering each. This is your top layer. It can be as thick as you choose. Score the baklava into squares or diamonds. Dot any remaining butter evenly all over. Sprinkle a few drops of water over the top and place pan in a pre-heated 350-degree oven for about 1 hour until golden brown. Check at 40 minutes, but as long as 1 1/2 hours may be needed for fillo dough to be as golden brown as desired. In the meantime prepare the syrup.

Syrup:

• 3 cups sugar
• 3 cups water
• 1 Cup Honey
• Cinnamon Stick
• One lemon slice

Bring all ingredients to a boil in a large sauce pan. Allow to simmer for at least five minutes. Remove cinnamon stick and lemon slice and any foam that accumulates. As soon as you pull the baklava out of the oven, ladle the hot syrup evenly over the top. Allow the baklava to cool and absorb the syrup completely. It keeps at room temperature for up to 10 days in an air-tight container. Baklava may certainly be refrigerated, but the honey will crystallize and may alter the texture. 

Working with Fillo Dough: Remove fillo dough from freezer and leave overnight in refrigerator. At least two hours before preparation, leave the box on the kitchen counter to fully come to room temperature. Remove fillo dough from box and unroll carefully. Lay it flat on the counter top with its plastic membrane underneath and a dry and a wet tea towel on top to prevent the dough from drying out. If the top sheets are too wet, rotate to the bottom. It is important to work quickly at this point. You may rotate the stack a few more times as needed. Assemble as directed by recipe.

Authentic Greek Tzatziki Sauce

Did you know that we sell Gyro meat at Harter House on Republic Road?

A Gyro is a traditional Greek sandwich that is made with beef and lamb, seasoned with zesty spices, thinly sliced and piled high onto a fluffy pita bread.  Add Onions, tomato, feta cheese and of course fresh Tzatziki  (Zaat-Zee-Kee)

This is the best Tzatziki recipe I have found. 

I think you will agree!

Authentic Greek Tzatziki

Ingredients

1 large English Cucumber, unpeeled

1 1/2 cups plain full-fat Greek yogurt

2 large garlic cloves, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar (I use Best Choice brand)
1/2 teaspoon salt
Juice of 1/2 lemon
heaping tablespoon fresh dill

Instructions
Grate the cucumber and drain off all the liquid. 
Bounty paper towels work great.
Combine the yogurt, garlic, oil, vinegar, lemon juice, salt in a large bowl
Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.
Refrigerate several hours.

Serve chilled with pita bread for dipping
Perfect for a Gyro sandwich.
Try it on sliced roast beef also.

 

Spanakopita - Enjoy a Greek Spinach Pie

Many years ago, my good friend Maria Savvenas was a guest chef at Harter House World Flavors Sampling Station she demonstrated how to make Spanakopita, a Greek Spinach Pie.

At that time, I had eaten it before but had never made it myself. So I watched her put them together into small triangles and of course, she made it look SO easy. So I purchased all the ingredients and decided I would attempt to make them at home. Which I did do.  It was time consuming, it took me at least 3 hours, but OMG, it was so worth it. I did get faster the next time because I then had a better understanding of the process. The time consuming part is taking the Fillo Dough, one sheet at a time, and basting each sheet with butter, using 4 sheets for each triangle, and trying to get them right on top of the 1st sheet.  Today I feel like a pro.  I make it often, my family loves it, and I love to take it when I need to "bring a dish" to my holiday parties.

Working with Phyllo Dough

I put wax paper on the counter, unroll the Fillo dough on the wax paper, and put another piece of wax paper on top of the phyllo dough, then put a damp towel on top to keep the phyllo dough from drying out. It's nearly impossible to work with the Fillo dough after it starts to dry out.

I was able to get 16 Spanakopita triangles from this recipe and 1 box of Athen's Fillo Dough.

 

Maria also told me that if I want to make a lot for a large group that I can use a 9x13 pan, putting phyllo dough on the bottom of the pan, then the mixture, another layer of Fillo Dough and mixture, and top with more phyllo dough sheets. Same process of buttering each layer.

Spanakopita

1 lb. Spinach (baby – Large Container)

2 Leeks – chopped

Large Onion – chopped

1 bunch Green onion – Chopped

2-3 cloves of Garlic – Chopped or minced

Dill

2 Eggs

2 Cups Crumbled Feta

1 tsp. Salt

½ tsp. black pepper

1 lb. Fillo Dough

1 cup salted butter, melted

1) Remove fillo from Freezer and put it in the refrigerator overnight to thaw. As you prepare the filling, remove fillo from the fridge and leave on the counter

2) Sauté onion, leeks, green onion and garlic over medium high heat until softened. Add Spinach, wilting the leaves. Remove pan from heat. Add Salt, pepper, dill, and feta mixing well. Then add slightly beaten eggs, stirring well – to blend the ingredients. Set mixture aside.

3) Unroll fillo dough from package. Lay it out flat on the countertop. Wet a dishtowel to cover the fillo you are not using to keep it from drying out. Use a sharp knife to cut fillo in half lengthwise to create two columns of equal size. Cover one column with a damp towel. Use other column to begin assembling.

4) Take one sheet and brush with melted butter, and then place another sheet on top of the buttered side and brush with butter again. Repeat until you have four layers of fillo.

5) Place butter fillo in front of you lengthwise. (The wider side toward you)

  Drain spinach mixture in a colander. Press mixture with the back of a spoon to remove excess moisture. Take a Tbl. of spinach mixture and place it on the bottom inside corner of the fillo. Take the corner of the dough, underneath the spinach mixture so that the corner meets flush with the other side. Continue folding until there is no more fillo and you have a triangle.

6) Repeat until fillo or mixture is gone. Place on a baking sheet and brush each triangle with more butter

7) Bake at 350 for about 30 minutes or until the fillo dough is golden.  

Tips

I like to use Plugra European Butter.

        

I also like Athenos Feta Cheese. 
Plain or mix it up with flavored varieties.

I like to chop all my vegetables before I start.  They tend to cook faster than I can cut. 

           

Open a bottle of your favorite wine and consume while cooking.

    

Find everything you need at Harter House

and Harter House World Flavors.

Basil-Ricotta Stuffed Chicken Breast

I'm always looking for new ideas for Tasty Chicken Recipes.  This recipe, I am very excited about.  Be sure to add it to your family's menu for this coming week!!!

 

Find everything you need at Harter House and Harter House World Flavors!

Ingredients

4 boneless skinless chicken breasts
1/2 cup basil pesto  
1 cup ricotta (8 oz)
1 cup panko
Juice of 1 lemon
¼ cup flour
1 tablespoon poultry seasoning
Sea salt and cracked pepper
1 tablespoon olive oil

 Preparation

To Prepare:

Preheat oven to 350°F.
Combine flour and seasonings.
Separately mix pesto, ricotta, panko and lemon juice; set aside.

Lay one breast on a clean cutting board.
Use a paring knife inserting it gently into the thickest tip of the breast.
Make a horizontal incision in the breast, be careful to not cut through to the sides.
Use your fingers to deepen the cavity made by the incision.
Repeat process with remaining breasts.

Fill a pastry or Ziploc-style bag with basil-ricotta mixture.
Trim tip of bag then insert it into the the cut side of the chicken breasts squeezing in an even amount of filling into each.

Dredge stuffed breasts in flour mixture, evenly coating each side.
Heat olive oil in a 12-inch oven-safe skillet over medium.
Lay each breast top side down in the oil, brown for approximately 3 to 5 minutes.
Gently turn chicken over then place skillet on middle rack of oven and bake an additional 20 minutes.

Serve with your favorite rice, rice pilaf, pasta, or roasted squash.

Peanut Butter and Jelly Cheesecake Bars

This recipe looks SO GOOD.
It comes from Michael at inspiredbycharm.com

Crunchy, creamy, smooth, and tart.

 Ingredients

6 tablespoons unsalted butter melted
1 ¾ cups graham cracker crumbs
1/4 cup roasted peanuts finely crushed (in food processor)
1/3 cup brown sugar
1 teaspoon kosher salt divided
2 pounds (four 8-ounce boxes) cream cheese softened
1 cup creamy peanut butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup Concord grape jelly

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside.
2. In a bowl, combine the graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon salt. Mix in melted butter and stir to combine. Mixture should resemble wet sand. Press into the bottom and about three-quarters of the way up the sides of the prepared pan. Bake the crust 12-15 minutes until it is set and just beginning to brown. Cool completely.
3. Set the oven to 325 degrees F. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and peanut butter about 5 minutes or until smooth. Gradually beat in the sugar and remaining ½ teaspoon salt until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Beat in the eggs one at a time; then add the vanilla. Again, scrape down the sides of the bowl as needed.
4. Pour the filling into the prepared crust. Use a spatula to level the top. Bake 40 - 45 minutes until slightly puffed, set along the edges, and still a bit wobbly in the center. Let cool completely.
5. In a small saucepan over medium heat, whisk the jelly until melted and smooth. Allow to cool slightly. Pour evenly over the cheesecake. Spread lightly with a spatula to create a thin, even layer.
6. Refrigerate about 2 hours until the jelly is set. Cut into bars. Wipe off the knife between cuts to keep the edges of the bars clean. Store in the refrigerator for up to three days.

Garden Fresh Cucumber Salsa

 

Equipment

• cutting board & knife
• Large bowl
• Plastic wrap
• Refrigerator

• Ingredients

  • 4 large cucumbers diced
  • ½ cup red onion diced
  • 2 jalapenos seeded, and diced
  • ¼ cup cilantro chopped
  • 2 medium plum tomatoes remove seeds/guts and dice
  • 1 large lime juiced
  • ¾ teaspoon cumin
  • ½ teaspoon Redmond's Salt kosher/sea salt is also good
  • ½ teaspoon ground black pepper

  Instructions

  • Prepare all veggies and make sure they are chopped/diced into small, bite-sized pieces. Make sure you use gloves when handling the jalapeños.
  • Add chopped veggies and herbs to a medium-sized bowl along with the spices, and lime juice.
  • Mix all veggies, herbs, spices, and lime juice until fully combined.
  • Cover and refrigerate for at least one hour to allow the flavors to meld.
  • Serve chilled with thick crackers, or tortilla chips.

  
  

Garlic-Herb Crusted Boneless Pork Sirloin Roast

We love to make pork roast for a company meal because it adapts beautifully to a wide variety of seasonings and sauces, and it always yields great results. This recipe features a simple, flavorful rub made with an ample quantity of garlic and an assortment of fresh herbs. It's fabulous on this boneless cut of pork.

Ingredients:

2-1/2 to 3-pound boneless pork roast (pork sirloin or Pork Loin)

For the rub:

3 tablespoons extra virgin olive oil

2 to 3 teaspoons fresh garlic, finely chopped

1-1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1-1/2 teaspoons fresh sage, chopped

1-1/2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

2 teaspoons finely grated orange zest

Boneless Pork Roast Preparation:

Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.

Preheat the oven to 350°F.

Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.

Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 50 to 60 minutes.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.

Slice and serve on a platter garnished with sprigs of fresh herbs.

Makes 6 servings

Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.

It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.