3/4 cup
unsalted butter, softened (12 Tablespoons)
3/4 cup
light brown sugar
1/2 cup
white sugar
2 large eggs
2 teaspoons
vanilla extract
2 cups of
all-purpose flour
1 1/2
teaspoons salt
1 teaspoon
of baking soda
1 (12 oz)
package semisweet chocolate chips
Directions:
Preheat oven
to 375. Grease a large cookie sheet.
Cream butter
and sugars together in a bowl until light and fluffy. Add eggs and vanilla;
beat well. Mix flour, salt and baking soda. Blend into creamed mixture. Stir in
chocolate chips.
Drop by
level tablespoons 2 inches apart on prepared cookie sheet.
Bake 10-12
minutes. Let cool completely on wire racks.
1 (13.5 oz)
can full-fat coconut milk (stir in can, to mix)
1/2 cup
chicken stock
2
Tablespoons low-sodium soy sauce
1 Tablespoon
fish sauce
1 lime
3 cups baby
spinach, stemmed
Directions:
Thinly slice
the bell pepper and finely chop the cilantro.
In a large
bowl combine the chicken 1/2 cup cilantro, the panko, egg and 1 Tablespoon of
the curry paste, and 1 teaspoon of salt. Mix well. With clean hands (or a small
cookie scoop) roll the meatballs into 15-20 small meatballs.
Warm the oil
in a large skillet over medium-high heat. Add the meatballs and cook until
browned on all sides. 2-3 minutes per side. Cook through. Transfer to a plate.
Add another
Tablespoon of oil if needed (no need to wipe out skillet). When hot add the
bell pepper and cook, stirring occasionally until softened. Add the remaining 2
Tablespoons of curry paste and cook, stirring for about 30 seconds. Quickly
stir in the coconut milk, chicken stock, soy sauce, fish sauce and the juice of
the lime. Cook until sauce thickens, increasing heat if necessary.
Stir in
meatballs and tearing spinach with your hands and add it to the skillet. Heat
until the meatballs are warmed, and the spinach is wilted.
I
fell in love with maque choux the first time I had it in Louisiana, and
this recipe brings all those amazing flavors home. It's essentially
corn cooked low and slow with aromatics until it becomes this creamy,
slightly spicy side dish that steals the show at any meal."
Ingredients:
2 cups of
fresh yellow corn (3 ears)
1 T unsalted
butter
1/2 cup
chopped onion
1 cup
chopped red or green bell pepper ( or a mixture of both)
1/2
Tablespoon chopped fresh jalapeno pepper
1/2 teaspoon
Slap ya Mama Cajun seasoning
1/2 teaspoon
Kosher salt
1/4 cup
heavy whipping cream
Directions:
Shuck corn
by removing the husks and silk tassels. Cut kernels from the cob. Run a knife
up and down cob to remove any residual corn "milk".
1 can (17.5
ounce) refrigerated jumbo cinnamon rolls with original icing. (Pillsbury Grands
5 count). Make sure they unroll. One brand does not.
1 T yellow
sparkling sugar
1 T purple
sparkling sugar
1 T green
sparkling sugar
Directions:
Preheat the
oven to 350. Line a baking sheet with parchment paper
Unroll each
cinnamon roll into a long strip and twist each strip into a spiral. Shape into
a circle and press ends together.
Place on a
baking sheet a few inches apart.
Bake for 15
minutes.
Let the king
cakes cool and drizzle warm icing over the cakes and immediately sprinkle the
colored sugars on top. Make sure the colors cover a third of each cake.
You can also
cut the long strips in half and make 10 smaller king cakes.
Yield:2 ½ pounds chuck beef roast (so buy more: enough to account for cutting off fat and any
bone weight)
Salt and pepper
1-pound carrots
2 large, sweet onions
or yellow onions
3 very large garlic
cloves
1/2 cup Cognac (I
didn’t have quite enough so I used some bourbon to fill in)
1 (750 ml) bottle good,
medium-bodied wine: Pinot Noir or Cotes du Rhone
1 can (14.5 ounce can
or 2 cups beef stock (I thought the low-salt brand with 400mg/cup of sodium
worked well)
1 heaping T tomato
paste
1 T fresh thyme
leaves
4 T unsalted butter,
room temperature
1-pound fresh button
mushrooms
1 bag frozen pearl
onions (12-ounce bag is fine; 16 ounce bag is fine)
1 T granulated sugar
3 T flour
To finish:1 T cognac mixed in, and minced parsley
sprinkled on top
SERVING WITH MASHED
POTATOES is my favorite
But I read that
noodles, thick toasted bread (Ina Garten), smashed boiled potatoes (Julia Child
traditional), work too.
Dice the bacon.
Cut beef into 1”
cubes.
Slice carrots
diagonally into 1” chunks.
Clean the mushrooms.Discard the stems.Cut caps into thick slices.
Slice the onions.
Mince the garlic
cloves.
Heat the olive oil in
a large oven-worthy Dutch oven.Add the
bacon and cook, stirring until lightly browned.
With a slotted spoon,
remove bacon to a large bowl.
Dry the beef cubes
with paper towels and sprinkle with salt and pepper.
In batches in single
layers, sear the beef in the hot oil for 3-5 minutes, turning to brown all
sides.
Remove the seared
cubes to the bowl with the bacon and set the bowl aside.
Toss the carrots and
onions with maybe 1/4 tsp salt and some pepper and cook in the Dutch oven,
stirring occasionally, about 10-15 minutes until the onions are lightly
browned.
Add the garlic and cook
for about 1 minute.
Add the Cognac, stand
back and ignite with a long match to burn off alcohol.
Put the meat and
bacon along with their accumulated juices into the Dutch oven.
Preheat the oven to
325 degrees.(Recipe said 250, but I
thought that would be too slow.325 was
fine.)
Add enough wine plus
the beef stock to almost cover the meat. (I used all the wine and the 2 cups stock).
*
Add tomato paste and
thyme.
Bring to a summer.Cover with a lid and place it in the oven
until meat is tender.Mine took about 2
½ or 3 hours.
(the recipe said it would take 1 ½ hours!)
While the stew cooks:
Melt 1 T butter in a
large skillet.Add mushrooms and ¼ tsp
salt.Cover the skillet and cook for
about 5 minutes or until mushrooms have released their liquid.Uncover and cook until the liquid is evaporated,
and the mushrooms are nicely golden browned, about 5-10 minutes.Transfer to a medium bowl.Cover the bowl.
Add the frozen
onions, 1/2 cup water, 1T butter, 1T sugar, and 1/4 tsp salt to the large
skillet.Bring to boil.
Cover the skillet,
reduce heat, and simmer until onions are tender, about 5 minutes.
Uncover the skillet,
increase heat to high and simmer away the liquid and allow the onions to brown
(maybe 5 minutes).
(When I made this there was so much
liquid that I poured off most of it:
the onions were already done & I
didn’t want them cooking and cooking just to remove all the liquid.)
Transfer onion
mixture to the bowl to combine with the mushrooms.
When stew is done:
In a small bowl,
using a fork, mix 2T room temperature butter with 3T flour.
Stir butter/flour
mixture into the stew and let it boil a bit to thicken the gravy.
Stir the
mushroom/onion mixture into the stew.
Let stew cool while
on the countertop, then refrigerate it uncovered until it is completely
cool.Put the lid on to store.
When getting ready
for dinner:
Bring the pot out of
the fridge about 2-3 hours before you want to serve it.
If there is a lot of
fat, skim it off.(I had hardly any, so
I left it in.)
*When heating the
stew –
If
it is too thin, just make a flour/butter (or cornstarch/water?) mixture.
Stir it in and boil for a few
minutes to thicken.
Mine was fine without doing that – as long as it was served over mashed
potatoes to soak up the yummy gravy.
After the stew is
re-heated, stir in (optional) 1 T brandy.
