salted buttermilk chocolate cookies

One of the things I hated the most about being pregnant was not being able to eat cookie dough (you know...that whole raw egg thing).  And then I came across this recipe...no eggs!  I think I went to the store pretty much immediately to get the ingredients and then made the cookies that night.  If my memory serves me correctly, I also ate about as much cookie dough as I baked.  And I wonder why I gained so much weight...

These cookies may look a little like cow patties, but they are absolutely delicious.  That little sprinkle of salt on the top just throws them over the edge.  Put simply, I love them.

Salted Buttermilk Chocolate Cookies
from Tasty Kitchen

• 1/2 cup butter
• 2 cups flour
• 1/2 t. baking soda
• 1/2 t. kosher salt
• 3/4 cups cocoa powder
• 1 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 t. vanilla
• 2/3 cup buttermilk
• 2 cups milk chocolate chips

In a small saucepan, melt the butter over medium heat.  Cook the butter, stirring occasionally, until brown bits form at the bottom of the pan.  Remove from the heat and allow to cool slightly.

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt.  In a large bowl, combine the browned butter with cocoa powder and whisk until smooth.  Whisk in sugars, vanilla, and buttermilk.  Gradually stir in the flour mixture until no streaks of flour remain.  Stir in chocolate chips.

Drop dough in 1-inch balls onto prepared baking sheet, leaving 2-inches between cookies.  Sprinkle with salt.  Bake 10-12 minutes, until cookies are set around the edges.  Cool 2-3 minutes before removing.

greek chicken couscous

Today's post is another easy, one-pot meal...and it's healthy!  The whole dish makes 4 servings, and it only takes half an hour or less.  Yeah, I'm a fan. :)

 

If you like Greek flavors, this is for you.  It combines the textures of couscous with Greek seasoning, artichokes, chicken, and delicious veggies.  It's both hearty and light, meaning you can eat a full plateful without guilt.

Greek Chicken Couscous

• 1 t. olive oil
• 1 clove garlic, minced
• 1 red bell pepper, cut into strips
• 2 bunches green onion, cut into 1-inch pieces
• 1/4 cup sliced black olives
• 1 cup mushrooms, sliced
• 14 oz. can artichoke hearts in water, drained
• 2 cups cooked chicken, chopped
• 1 cup couscous
• 2 cups chicken broth
• basil and Cavender's Greek seasoning, to taste

Saute garlic in olive oil for about 3 minutes.  Add pepper, onion, and mushrooms; continue sauteing until crisp-tender.  Stir in remaining veggies, chicken, and couscous.  Add chicken broth and seasonings, and bring to a boil.  Once it's boiling, immediately put on the lid and remove it from the heat.  Let it sit for 5 minutes before taking off the lid and fluffing with a fork.  Makes 4 servings (9 Weight Watchers points plus a serving).

PS - You can find Cavender's Greek seasoning in the spice aisle.  Use it just like you would salt - when the dish is salty enough, you are done seasoning!

pepper-crusted honey dijon chicken

We eat a lot of chicken.  I mean, a LOT.  Chicken breasts are inexpensive and freeze well, not to mention healthy, so I try to incorporate them into our diet several times a week.  This means that I'm always looking for ways to fix them.

This chicken recipe is excellent!  I love the honey-dijon flavor underneath the crispy coating.  Be sure to give it a try.

This chicken goes well with just about any side dish.  Consider marinating the chicken in the buttermilk/honey-Dijon mixture overnight for added flavor and tenderness.  Yum.

Pepper-Crusted Honey Dijon Chicken

• 3 chicken breasts
• 1/4 cup Dijon mustard
• 1 T. honey
• 2 T. buttermilk
• 1/2 cup bread crumbs
• 2 T. water
• 1 t. minced thyme
• 1 t. rubbed sage
• 1 to 2 t. coarsely ground pepper
• 1/4 t. salt

In a bowl, combine the mustard, honey, and buttermilk.  In another bowl, combine the bread crumbs and water; crumble with fingers until crumbs have softened.  Add remaining spices to bread crumbs, mixing well.  Dip each chicken breast in mustard mixture and then into crumbs; coat well.  Place in a greased baking dish.  Bake at 375 degrees for 35-40 minutes or until cooked through.

roasted vegetable lasagna

As much as I've always complained about how bad dorm food was, I have to admit that there were several things I liked.  I loved the hamburgers, crispitos, foot long corndogs, and the all-you-can-eat ice cream (so did my hips).

And then there was the vegetable lasagna...it was vegetarian, healthy, and all of the things that my other favorite dishes were not.  And yet...I loved it.

Sometimes I even surprise myself.

Although my college days are past me now, my stomach still growls when I think of that vegetable lasagna.  I had to make it, so I created my own recipe.  I'm sure it's quite different than the dorm version, but it satisfied my craving nicely.  I couldn't get enough of this stuff.

Roasted Vegetable Lasagna 

• 3 T. butter
• 1/2 cup flour 
• 2 3/4 cup milk, divided
• 1 1/2 cups Parmesan cheese
• 2-3 T. Dijon mustard
• 1 t. salt, divided
• 1 t. basil, divided 
• 1/4 t. Tabasco
• 2 cups fresh mushrooms
• 11 oz. fresh spinach
• 2 bell peppers, cut into strips
• 1 eggplant, peeled and chopped
• 2 large carrots, peeled and sliced
• 1 T. olive oil 
• 9 lasagna noodles, cooked

Sprinkle the eggplant with salt and let it sweat for 30 minutes; rinse.  Toss all vegetables in oil and place in a roasting pan.  Sprinkle with salt, basil, and pepper (to taste) and roast at 450 degrees for 25-30 minutes.

In a saucepan, melt butter and stir in flour; let brown for 1-2 minutes.  Add 2 1/2 cups of milk and boil until thickened.  Remove from heat and add Parmesan, Tabasco, mustard, 1/2 t. salt, and 1/2 t. basil.  Stir until cheese has melted.

Wilt spinach in nonstick pan and then add the veggies.  Add 1 1/2 cups of the cheese mixture and stir until mixed.  Mixed 1/4 cup of milk into the rest of the cheese mixture until smooth.  Pour 1/2 of the cheese sauce into a greased casserole dish.  Layer cooked lasagna noodles, vegetables, and sauce in the following order - 3 noodles, 1/2 vegetable mixture, 3 noodles, 1/2 vegetable mixture, 3 noodles, then the rest of the sauce.  Bake at 350 for 30 minutes.  Serves 12-15.

mexican pasta salad

You know those recipes that are always the star of the show at potlucks?  The ones that everybody asks about?  This is one of those recipes.

I remember when I first got this recipe.  I was in high school at the time, loitering around in the "copy room" (the teachers were having a potluck that day, and I was hoping to snag some leftovers).  The "copy lady", affectionately known to me as Mrs. Kookal (at least, that's how I pronounced it), took pity on me and gave me a small sampling of the dish that she brought.

It was love at first taste.

I begged for the recipe.  She gave it.  I've since made this dish for about 80% of the potlucks I've ever attended, and every single time, someone asks for the recipe.  It's even been published in Gooseberry Patch's Speedy Suppers cookbook.  It's just that good.  Thanks, Mrs. Kookal!

The backbone of this recipe is Velveeta Mexican.  I know there are a lot of Velveeta haters out there, and I don't blame you.  I'm trying to get away from processed foods myself.  However, I have tried to make this other ways, and it just never works out the same.  If you can figure out an all-natural way that tastes just as good, I'll give you a blue ribbon and my undying gratitude.  Until then, I'm using my Velveeta.

Mexican Pasta Salad

• 1 can (14 1/2 oz) Mexican-style stewed tomatoes, cut up
• 12 oz. pasta, cooked
• 12 oz. Velveeta Mexican
• 1 can red kidney beans, drained and rinsed
• 1/2 cup chopped green pepper
• 1/3 cup (1 can) sliced black olives
• 1/3 cup sliced green onion

Drain tomatoes, reserving the liquid.  Mix two tablespoons of reserved tomato liquid with cheese.  Microwave on high for 2-3 minutes, stirring occasionally until cheese melts.  Gradually blend in 1/3 cup reserve tomato liquid.  Add pasta and remaining ingredients.  Toss and serve (warm or cold).  Serves 8.

chili-spiced chicken breasts

I'm always cooking from my Taste of Home Light and Tasty cookbooks.  Taste of Home discontinued that magazine several years ago, but the cookbooks remain a favorite of mine.  If you ever see one in a used book store (I believe they are out of print now), snag it!  You'll love it.  They have great recipes that use normal ingredients, but the best part is that all of the recipes are light.  The cookbook provides the nutritional information for every recipe it includes, which is great for those of us who are trying to cast off baby weight.

Anyway, this recipe is one of my favorites from the Light and Tasty 2003 cookbook.  It's quick to whip up and tastes amazing.  We like it best served over couscous.  I hope you'll enjoy it, too!

Chili-Spiced Chicken Breasts
from Taste of Home's Light and Tasty 2003

• 3/4 t. chili powder
• 1/2 t. salt
• 1/2 t. ground cumin
• 1/4 t. garlic powder
• 1/8 to 1/4 t. cayenne pepper
• 4 boneless skinless chicken breast halves (4 oz. each)
• 1 t. canola oil
• 1/4 cup chopped green onions
• 1 jalapeno pepper, seeded and finely chopped
• 1 garlic clove, minced
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 1 t. cornstarch
• 2 t. water

Combine the first five ingredients; rub over chicken.  In a nonstick skillet, brown chicken in oil on both sides.  Add onions, jalapeno and garlic; saute for 1 minute.  Add tomatoes; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.  Remove chicken and keep warm.  In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.  Serve over chicken.  Serves 4.

simple salsa

One year, one of my students gave me a most unique gift - homemade salsa!  It was absolutely delicious, and I begged for the recipe.  I was so surprised to find out how easy it was.  It literally takes only 5 minutes to make.  It keeps up to a week in the fridge, so it's perfect to make ahead and have ready for guests.

Simple Salsa

• 28 oz. can whole tomatoes
• 1 jalapeno (seeds and all...just cut off stem)
• 1/4 cup cilantro leaves
• 1/2 heaping teaspoon garlic powder
• 1 heaping teaspoon onion powder
• 1/2 heaping teaspoon sugar
• 1 heaping teaspoon salt

Put all ingredients in a food processor or blender and blend until an even consistency.  Refrigerate.  Salsa is best about 24 hours after being made.