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

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

Parmesan Ranch Baked Chicken

I LOVE simple.  This is pretty simple.  ~Shelly

Tender, juicy chicken is topped with Ranch dressing, buttery crackers, and savory Parmesan cheese. This is a baked chicken dish your entire family will be begging for!

A subtle Ranch flavor takes a backseat, letting the Parmesan be the star.

Ingredients

4 boneless, skinless chicken breasts or Thighs (about 2 pounds)
1 cup crushed Ritz crackers (about 24 crackers)
4 ounces Parmesan Cheese, shredded
1 tablespoons dried parsley flakes
2 tablespoons Ranch Dressing
2 teaspoons garlic salt

Instructions

1. In a seal-able plastic bag, gently pound chicken until it's uniform in thickness. Slice breasts in half, if desired.
2. In a food processor, pulse together crackers, shredded Parmesan and dried parsley. (alternatively, you could crush the crackers by hand and stir together with the cheese and parsley.
3. Spray a 9"x13" pan with cooking spray to prevent sticking. Place chicken in the pan and sprinkle with garlic salt.
4. Brush chicken evenly with Ranch dressing, then sprinkle cracker mixture on top. Press the cracker mixture into the chicken lightly with your hands.
5. Bake in a preheated 400 degree oven for about 20 minutes. Tops should be golden brown. If additional browning time is needed, place chicken under the broiler for a couple minutes.
6. Serve hot.

Serves 6

This recipe found on Yellow Bliss Road

http://www.yellowblissroad.com/parmesan-ranch-baked-chicken/

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.

Favorite Summer Sandwiches

Anyway you slice it, summer is made for sandwiches. If you can use the grill it avoids heating up the kitchen and adds interest and flavor to "sandwich making". Also, leftovers are a great place to start.

Here are some delicious sandwich ideas

• Thin slices of grilled Rib-Eye Steak on a grill toasted sourdough with Gouda cheese, onion and lots of arugula.




• A Ballpark Brat using Harter House Homemade Brats or Italian Sausage, topped with any number of delicious topping. I really like a Dickinson's Sweet & Hot Pepper and Onion Relish (Find it at Harter House World Flavors)




• Pizza Panini - slices of Ciabatta Bread spread with pizza sauce, layered with a little pepperoni. Add a slice of Part Skim Mozzarella and lots of grilled veggies; pressed on the grill using a large spatula and applying pressure on each side until cheese is fully melted.



• Mexi- Melt - features a few thin slices of grilled flank steak or chicken on flour tortillas with refried black beans, a little jack cheese and grilled onions and peppers.





• A Shrimp Roll - a few grilled shrimp, chopped and tossed with lightly mashed garbonzos, green onions, mayo, lemon juice and dried dill served on a soft roll or bun with shredded lettuce.



• A few pieces of smokey grilled chicken tossed with BBQ sauce and piled with loads of tangy coleslaw on a roll or burger bun.




• Grilled balsamic-marinated portobello mushrooms on grill-toasted whole wheat bread with roasted red pepper slices and pesto. 

Give these summer sandwiches a try and enjoy the savings on your favorite items on sale this week!!!

Grilled Pork Chops with Hawaiian Marinade

Pork seems to soak up the flavor of marinades like a sponge, and you can bake, fry, broil, grill or cook it just about any way you like.  Here is a delicious Hawaiian Marinade that I've tried and enjoy!

Times:

Prep. Time - 5 Minutes. Cook Time - 10 Minutes. Marinade time - 10 hours.

Ingredients:

4 Pork Chops

2 six oz cans pineapple juice unsweetened (1 1/2 cups),

3 scallions (white parts sliced into thin rounds),

3 tablespoons ginger (peeled and minced),

3 tablespoons soy sauce (reduced sodium),

2 tablespoons Asian sesame oil (dark),

2 tablespoons light brown sugar,

3/4 teaspoons fleshy ground black pepper,

1/2 teaspoon coarse salt.

Cooking Directions:

Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.

Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time.

Makes 4 servings