Tuesday, November 18, 2014

Nutella Chocolate Chip Cookies

Nutella Chocolate Chip Cookies
from averiecooks.com
makes 2 dozen

1 Cup Unsalted Butter, Softened (2 Sticks)
1 (13 oz.) Jar Nutella
1 Cup Light Brown Sugar, Packed
1/2 Cup Sugar
2  Large Egg
4 Teaspoons Vanilla Extract
3 1/2 Cups Flour
4 Teaspoons Cornstarch
2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Bag Semi-Sweet Chocolate Chips


Cream together butter, nutella, sugars, egg, and vanilla extract using a stand mixer with a paddle attachment or a hand mixer until well combined, about 4 minutes.  Add flour, cornstarch, baking soda, and salt and mix on low for 1 minute, until combined.  Add the chocolate chips and mix by hand.  Form into 1/4 cup balls (about 1 1/4 inches) and flatten slightly.  Place dough on a tray, cover with plastic wrap,  and refrigerate at least 2 hours, up to 5 days.  To bake, preheat oven to 350 degrees and place dough on greased cookie sheet 2 inches apart.  Bake for 9 minutes until edges are set and center is just starting to set.  Let cool on cookie sheet for 10 minutes.  Serve with a big glass of milk!

These cookies smell amazing coming out of the oven.  But for some reason they break all the cookie rules - they are not good fresh out of the oven!  When I first tasted it I was so disappointed, but just an hour or so later, much better!  The best!  Make these cookies this afternoon.  If only just for the nutella!

Saturday, November 8, 2014

Knoephla Soup

A guest post by my cousin, Hayley!


Knoephla Soup
makes 12 servings

For Dumplings –
3 cups flour
2 eggs
A little water
2 tablespoons oil (I use canola)
1 teaspoon salt

For rest of soup –
1 stick of butter
1 onion minced
4-5 peeled potatoes chopped into cubes
Optional carrots and/or celery chopped
32 ounces of chicken broth
5 cups of whole milk
1 cup of cream


1. For the dumplings fill a large soup kettle or dutch oven with water and a little salt and set the temp to boil the water. Add the dumpling ingredients together and just enough water to make the dough not sticky. Knead the dough. It may help to put some oil on your hands while tearing off small pieces of dough (bite sized) and place in boiling water. After placing all dumplings in boiling water, let boil 7 minutes. Drain dumplings and set aside.
2. Melt stick of butter in kettle
3. Add onion to butter and simmer til golden brown
4. Add potato cubes and optional carrots and or celery to mixture
5. Pour in a little chicken broth, stir and simmer. Keep adding chicken broth until all is used. Potatoes should be fork tender and all should simmer for about 10 minutes.
6. Add dumplings to potato/onion mixture
7. Add 5 cups whole milk and 1 cup of cream
8. Simmer mixture for 30-45 minutes uncovered
9. Serve with favorite bread and enjoy!

My friend's mom used to make knoephla growing up.  I had the pleasure of watching her make it once!  In college I was craving the soup and called her for the recipe.  I didn't make it myself but gave it to the cafeteria to make.  I was delighted they gave it a chance, but it still wasn't like Marla's!  Also, any time I make this for my family we are usually pretty sleepy after eating.  It is a good comfort food meal for those cold winter days.

Thursday, October 23, 2014

Chicken Parmesan Bake


Chicken Parmesan Bake
from foodwishes.blogspot.com
serves 4

2 Tablespoons Olive Oil
1 Tablespoon Crushed Red Pepper Flakes
1 Pound Boneless, Skinless Chicken Breasts
2 Cups Marinara Sauce (About 2/3 of a 26 oz. Jar)
8 Oz. Shredded Mozzarella
4 Oz. Parmesan, Grated
(1) 5 Oz. Package Garlic Croutons, Crushed

Preheat oven to 350 degrees.  In an 8x8 baking dish, drizzle olive oil then sprinkle red pepper flakes.  Then layer chicken, marinara sauce, half of the cheeses, croutons, then on top the rest of the cheese.  Bake for 35 minutes or until chicken is 155 degrees in the middle.

This is one of my new favorite super easy meals!  It is all the flavor of Chicken Parmesan with practically zero effort.  You could serve it with pasta, but M is trying to eat fewer carbs, so we just ate it with a side salad which was just perfect!

Saturday, October 4, 2014

Quinoa Week: Quinoa Blueberry Porridge


Quinoa Blueberry Porridge
from closetcooking.com
makes 2 servings

1/2 Cup Quinoa, Rinsed
1 1/2 Cups Milk
1 Teaspoon Maple Syrup
1/4 Teaspoon Vanilla Extract
Dash of Cinnamon Powder
1/4 Cup Blueberries

In a small saucepan, mix together quinoa, milk, syrup, vanilla, and cinnamon.  Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes until quinoa is tender.  Serve hot with blueberries.

Quinoa is a great start to the day!  A great alternative to oatmeal or cream of wheat that really sticks to your ribs.

Friday, October 3, 2014

Quinoa Week: Broccoli Quinoa Casserole

Broccoli Quinoa Casserole
from damndelicious.net
makes 6 servings

1 Cup Quinoa, Rinsed
1 Head of Broccoli, Finely Chopped
1 Tablespoon Olive Oil
1 Pound Boneless Skinless Chicken Breasts, Cubed
1 (1 oz.) Packet Ranch Seasoning
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk
1 1/2 Cups Cheddar Cheese, Shredded

Preheat oven to 350 degrees.  In a medium sauce pan cook quinoa according to package directions.  During the last 5 minutes before it rests, add the broccoli to steam.  Set aside.  Heat olive oil over medium-high heat in a large skillet.  Add chicken, ranch seasoning, and season with salt and pepper.  Cook chicken until the center is no longer pink, about 3-4 minutes per side.  Set aside.  In the skillet that the chicken was in, melt butter over medium heat.  Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in milk, and keep whisking until thickened, about 3-4 minutes.  Add in cheese.  In a greased 9x13 pan, combine quinoa and broccoli, chicken, and cheese sauce.  Sprinkle additional cheese on top if desired.  Bake for 10 minutes until mixture is heated throughout and the cheese on top is melted.

This is definitely comfort food that is perfect for this cool fall weather.  And comfort food without all the guilt makes it even better!  

Wednesday, October 1, 2014

Quinoa Week: Autumn Quinoa Salad


Autumn Quinoa Salad
from twopeasandtheirpod.com
makes about 8 servings as a side dish

1 Cup Quinoa, Rinsed
1 Red Bell Pepper, Chopped
1/2 Red Onion, Chopped Finely
1 Package Ready To Steam Sweet Potatoes (About 2 Cups) Cubed
2 Tablespoons Olive Oil
3 Tablespoons Balsamic Vinegar
Salt and Pepper
3/4 Cup Dried Cranberries

Prepare quinoa according to package directions.  Let cool.  In a medium bowl combine cooled quinoa, red pepper, onion, steamed (and cooled) sweet potatoes, olive oil and vinegar.  Season with salt and pepper to taste.  Stir in dried cranberries.

This salad has such gorgeous fall colors!  Especially with the rainbow quinoa.  I think this would be a great dish to bring to a Thanksgiving potluck!  The onions are a little sharp (obviously) so I think this salad is better the next day after they get a chance to mellow and all of the flavors of the salad can get to know each other.  

Tuesday, September 30, 2014

Quinoa Week: Quinoa Fritters


Quinoa Fritters
from thehounoursystem.com
makes 12 fritters

1 Cup Quinoa
1 Cup Shredded Parmesan Cheese
6 Scallions, Finely Chopped
2 Eggs
3 Tablespoons Flour
1 Tablespoon Olive Oil

Cook quinoa according to package directions.  Let cool.  In a medium mixing bowl mix quinoa, Parmesan, scallions, eggs, and flour.  Heat olive oil in a medium skillet over medium high heat.  Pack quinoa mixture into 1/3 cup measuring cups.  Drop mixture into heated oil and press down so it makes a patty.  Don't overcrowd the skillet because the fritters are fragile.  Cook for 5 minutes per side.  Garnish with extra Parmesan and scallions, if desired.

These fritters are a great alternative to boring potatoes as a side or you can even have them for a light lunch with a salad.  Or throw them on a bun and call it a veggie burger!  I've been making a few at a time, keeping the extra "batter" in the fridge until we're ready for another batch!