Browned Butter CCC

This is my first time making brown butter, but it seems like a very popular flavor among food bloggers. The browned butter smells nutty and caramely, so it’s pretty safe to assume it will add that to the flavor of these cookies. Plan accordingly if you are going to make these…I read through the instructions after I finished the butter, only to learn that the batter needs to sit in the fridge overnight. Upon discovery of this “minor” detail, I coyly sent a text to the husband who already anticipated cookies for dessert tonight – “you’re not going to like me”. He’s pretty bummed, and honestly I’m not crazy about having to wait longer for these, but in the interest of all things yummy – I will wait! 😉

In case you’ve never browned butter before, here are some helpful tips and instructions. If you have one, it’s best to brown the butter in a stainless pot or pan so you can be sure of the color. Also, it’s fairly easy to go from perfectly brown to burnt, so start slow so you don’t waste your butter. Mine took nearly 20 minutes to get to the color I was comfortable with. Now that I’m pretty confident with this new skill I’ll be sure to search for recipes or I might even try brown butter for dishes we love already.

Verdict: These cookies are slightly chewy, with nice, crispy edges; and flavor of these is buttery, nutty and caramely! I know that last description isn’t a real word, but you know what I mean 😉 Thanks for reading, enjoy!

 

Browned Butter Chocolate Chip Cookies – adapted from The Curvy Carrot

  • 16 tablespoons (2 sticks) unsalted butter
  • 2 and 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons milk
  • 1 and 1/2 teaspoons vanilla
  • One bag semisweet chocolate chip cookies

Directions:

1. In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it is frothy and browned, about 15-20 minutes or so (the browning process goes quickly once it starts so watch it carefully.)

2.  Transfer the butter to a small bowl and let cool to room temperature.

3.  In a separate bowl, whisk together the flour, salt, and baking soda.

4. In the bowl of your standing mixer fitted with the paddle attachment, beat the browned butter and both types of sugar, until smooth and light, about 7 minutes.

5. Add in the whole egg, the egg yolk, milk, and the vanilla.

6. Decrease the mixer speed to low and add the dry ingredients.

7. Gently fold in the chocolate chips.

8. Cover the cookie dough tightly with plastic wrap and refrigerate overnight.

9. The next day, let the dough come to room temperature.  Meanwhile, preheat the oven to 375 degrees and line two baking sheets with parchment paper.

10. Using a small cookie dough scoop, place the dough onto the prepared baking sheets, spacing them about 2 inches apart.

11. Bake each cookie sheet (one at a time) until the cookies are golden brown on the bottom, about 8 minutes or until edges are lightly browned. Let cool on the baking sheets set on wire racks for 3 to 5 minutes or until set. Transfer the cookies to the wire rack to cool. Makes about 36 small cookies.

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Belgian Buttermilk Waffles

I haven’t made breakfast for the fam in a while. I did a quick Google search of “waffles” and found this highly rated recipe on Epicurious.com. At first I balked at the “3/4 stick of butter” and almost passed this one up. Then I read the amount of waffles this batch makes and didn’t feel too bad about it. In my opinion, there are many more breakfast items out there with lots more “bad stuff” in it than these. This recipe is similar to one I tried earlier, so I wondered what qualified this as a “Belgian” waffle – I thought maybe it was all the butter (the other recipe used oil). It was just a guess but apparently it’s the height from yeast and deep pockets that make it a “Belgian”. According to my search, this version is similar to a “Brussels” waffle. I have a yeasted waffle bookmarked for future experimentation, but I don’t wake up that early on the weekend to wait for a rise – or remember to plan ahead for it.

Verdict: These were really tasty, nice and buttery but not greasy; and I liked them even more the next day out of the toaster. The waffles get a little crunchy and I don’t even need maple syrup. I will make these again 🙂 Thanks for reading, enjoy!

Belgian Buttermilk Waffles – adapted from Epicurious

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups well-shaken buttermilk
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
  • 2 large eggs
  • Vegetable oil for waffle iron

Directions:

Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks’ note, below). Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Best Grilled Chicken Sandwich EVER

I could eat these weekly! I love grilled chicken sandwiches and there are two things necessary to make these truly amazing. You must marinade your chicken and you must put all this goodness in between bakery fresh ciabatta rolls! I need to find a recipe for these, but I have no hesitation about purchasing these from our local club store. As long as I can pronounce all the ingredients, I will happily pay whatever price!
I love these ingredients for my chicken marinade. It’s so easy and extremely flavorful and it hasn’t failed me yet! Fresh ingredients are best with anything, especially when you’re using those ingredients are the main flavor component. I marinade my chicken for at least four hours, longer if I’m using thighs and I try to watch the amount of acid I use in marinating. If there is too much acid, you can run the risk of “cooking” your meat and changing the texture of the final product….yuck! I don’t measure my marinade ingredients because I have made this so many times, but I will give some estimations of amounts for you. Thanks for reading, enjoy!
Chicken Marinade –
  • 1 1/2 lbs – 2 lbs boneless, skinless chicken breasts, split in half
  • the zest and juice of one lemon
  • fresh garlic (2 cloves, roughly chopped)
  • fresh thyme (8-10 sprigs, pull the leaves off if you’d like)
  • white wine (a splash – maybe 2 TBSP)
  • 1/4 cup olive oil (more if needed)
  • kosher salt and pepper to taste

Sandwich toppings –

  • cooked bacon
  • avocado
  • lettuce
  • tomato
  • sliced Swiss cheese
  • split and toasted ciabatta rolls, *once these are off the grill, rub with cloves of garlic*

Place prepared chicken pieces into a zip top bag. Mix all marinade ingredients together and pour over top the chicken pieces. Mush the bag to distribute marinade and place in a glass baking dish. Be sure to mush the bag ever hour or so.

Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. Assemble sandwiches as desired ( you’re going to lose some while eating – there are lots of slippery toppings in these )

Carrot Ginger Dressing

Quick Post: One of my favorite things to order at local Japanese restaurants is the side salad with carrot ginger dressing. I don’t know why it’s so good, I just accept it! Now that I have a recipe for it that tastes so good, I can enjoy it in the comfort of my own home and I can make it cheap! Really, the most expensive ingredient was the miso paste. Now that I have a huge container of it, there is plenty to go around for lots more of this; and my next experiment – miso soup! I doubled the recipe and I’m glad I did. Between the three of us, half the jar was put away 🙂 Thanks for reading, enjoy!

Carrot Ginger Dressing – adapted from Smitten Kitchen via GOOP.com
  • 1 large carrot, peeled and roughly chopped
  • 1 small shallot, peeled and roughly chopped
  • 2 tablespoons roughly chopped fresh ginger
  • 2 tablespoons sweet white miso
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame seed oil
  • 1/4 cup grapeseed or another neutral oil
  • 2 tablespoons water

Salad:

  • Romaine lettuce
  • avocado
  • cucumber

Blitz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

 

 

 

Skillet Cookie

Quick Post: If you’re a fan of under-cooked cookies, this is the dessert for you. I happen to love thin, crunchy cookies, but my husband loves doughy ones. It’s fun to make a giant cookie or any over the top dessert when company is over and it’s always a good excuse to choose an extra-decadent recipe. “Senior” is in town and what better way to welcome his arrival than something I know he wont find anywhere else. Thanks for reading, enjoy!
Skillet Cookie – adapted from Sophitimom
  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup chocolate chunks

1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 20 – 25 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

Ground Beef Tacos II

When in doubt, ask your nine-year old what you should make for dinner…the boy loves tacos! Any Tex-Mex style foods, really. We haven’t had tacos in a while, so I agreed; searched through Pink Parsley and chose this recipe. M is anti-corn tortilla for some reason, so I haven’t decided if I want to fry up the flour tortillas I’ll be using for these.

Verdict: Yum! The leftovers didn’t last more than one day either! I served this with my fave rice, fresh pico de gallo, pepper jack cheese and lettuce. Everyone enjoyed these and my picky daughter even ate more than a few bites. This is the second ground beef taco recipe that I have posted here, and I’m happy to report that this one is going to be my go-to recipe. Thanks for reading, enjoy!

Ground Beef Tacos – adapted from Pink Parsley via Cook’s Illustrated

  • 2 teaspoons vegetable oil
  • 1 small onion, chopped (about 2/3 cup)
  • 4 garlic cloves, minced
  • 2 Tbs chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano (*I used Mexican oregano)
  • 1/4 tsp cayenne pepper
  • kosher salt and ground black pepper
  • 1 pound 90% lean (or leaner) ground beef
  • 1/2 cup tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tsp brown sugar
  • 2 teaspoons apple cider vinegar
Directions:

Heat oil in a large nonstick skillet until shimmering.  Add the onion and cook, stirring occasionally, until softened, about 4 minutes.  Add the garlic, spices, and 1/2 teaspoon salt.  Cook, stirring constantly, until fragrant, about 1 minute.  Add the ground beef and cook, breaking up meat with a wooden spoon and scraping the bottom of the pan to prevent scorching, about 5 minutes longer, until meat is no longer pink.

Add tomato sauce, broth, brown sugar, and vinegar; bring to a simmer and reduce heat to medium-low.  Simmer uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes.  Adjust seasonings with salt and pepper and serve with your favorite taco fixin’s.

 

 

Asian Inspired Baked Chicken

Quick Post:  I was inspired by this recipe, but I added a little of this and that to the mix which resulted in some really tasty chicken. I made this last month and forgot to post about it sooner, but I remember that we all really enjoyed it 😉 Serve it over rice and steamed veggies of your choice and don’t waste any of the delicious sauce!

Asian Inspired Baked Chicken – 

  • 1/4 cup low sodium soy sauce
  • 2 TBSP honey
  • 3 cloves of garlic; minced
  • 1″ of fresh ginger, peeled and minced
  • 1/4 cup pineapple juice
  • 1 TBSP Mirin
  • fresh ground pepper to taste
  • 3 pounds chicken thighs (or preferred chicken meat)
  • prepared rice
  • steamed vegetables

Directions:

  1. Preheat oven to 425°F.
  2. Mix first 7 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
  3. Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator. Marinade for at least 6 – 8 hours, turning the bag once every few hours.
  4. When ready to cook, in a baking dish, bake chicken in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F.

Brown Sugar Waffles

Another weekend, another waffle recipe! Maybe next week I will try a chocolate waffle, although that would probably be much more appropriate as a dessert (with vanilla ice cream on top…yum!) This recipe made nine waffles which was more than enough for the four of us. I like larger batches like this one so the leftovers can go into the fridge or freezer for quick breakfasts during the week for my kids. Next time I make these, I will plan ahead to have the candied bacon the recipe calls for! Thanks for reading, enjoy 🙂
Brown Sugar Waffles – adapted from Pink Parsley
  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2/3 cups canola oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups buttermilk

Set your waffle iron a clean level surface, and set to preheat.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar together in a large bowl.  In a medium bowl, whisk together the oil, eggs, vanilla extract, and buttermilk.  Make a well in the center of the dry ingredients, and fold in the wet ingredients.  Stir until just combined (its okay to still be lumpy).  Gently fold in the bacon, being careful not to overmix.

Cook in the waffle maker according to manufacturer’s instructions. Serve immediately or leave keep them warm in a 250 degree oven until it’s time to eat! 🙂

Steak Marinade

Now, I’m not usually for fiddling with a perfectly good steak; but while searching through Pinterest, I came across this and the combination of flavors worked well and I thought “why not?”. Steak was on the menu, and I already had all the marinade ingredients so, again – “why not?”. Three strip steaks are soaking in this now and soon I will flip them over to marinade a little longer on the other side.

Verdict: These had great flavor and were so much more juicy than the steaks that were not marinated. M accidentally overcooked the steaks, but it didn’t dry out the marinated ones at all – they were still tender! Thanks for reading, enjoy 🙂


Steak Marinade – adapted from Kayotic Kitchen

  • 3 tbsp oil (*I used grapeseed)
  • 1 1/2 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 2 tsp fresh lemon juice (*I didn’t have lemon, woops!)
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1 large garlic clove, sliced
  • 1 large shallot, sliced
  • 2 rosemary sprigs, crushed to release the oils
  • tabasco
  • pepper
  • salt

Directions –

1. Combine all ingredients in a bowl and pour over top steak. I placed my steaks in a glass baking dish, then covered with plastic wrap. Marinade for at least 4 hours.

Comeback Sauce

Quick Post: I pinned this awhile back and knew that I had to try it. There is a lot going on in this sauce, but it all works! I whipped this up the other afternoon to use on sandwiches instead of plain ‘ol mustard and mayo. It didn’t have much time to sit and meld, but that didn’t matter. The flavors worked together really well, and I’m positive that it’s only going to taste better with age. Thanks for reading, enjoy!

Comeback Sauce – adapted from Syrup and Biscuits

  • 1 cup mayonnaise
  • 1/4  cup ketchup
  • 1/4 cup chili sauce
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon Tabasco sauce
  • 1/4 cup light olive oil (*I used grapeseed oil)
  • juice of one lemon
Directions:

Mix all ingredients well and store in refrigerator overnight.