Shrub Vinaigrette

 Shrub Vinaigrette

I cut this recipe in half and still have leftovers. It’s super delicious, great with greens. I added crumbled blue cheese, craisins and candied pecans (Trader Joe's). 

2 Tbs. Raspberry Shrub 

1 tsp. Dijon mustard

1/4 tsp. salt

1/4 tsp. black pepper

1 small clove garlic, finely minced

6 Tbs. oil, safflower, canola or light olive

Whisk all the ingredients together until emulsified.

Serve over your choice of greens and other veggies.

Add cheese and nuts for a variety of flavors

This recipe came on a card from my Etsy shop shrub order from Finger Lakes Harvest. 

Gnocchi with Sausage

 This recipe is inspiration from Blue Apron. 

16 oz package of sweet Italian sausage

1 package gnocchi 

1 Tb Calabrian chili paste 

Package of mozzarella pearls

1/2 package grape tomatoes (ok to omit) 

2 8oz cans tomato sauce

1 Tb Italian seasoning

450 oven

Add all ingredients except mozzarella to a baking dish and cover tightly with foil. Bake 30 minutes. 

Uncover, add mozzarella and bake 7-10 minutes more until nicely browned. 

Thai Chicken Stir-Fry

I was looking for a new cookbook with healthy meals and have been enjoying Well Plated by Erin Clarke. The homemade Pad Thai sauce is really good. I added fish sauce to the recipe and would try tamarind in it too. I used 1 tsp red pepper flakes not 2 and the heat was just fine. 

For the Sauce:

½ cup creamy peanut butter

3 tablespoons water

3 tablespoons honey

2 tablespoons low sodium soy sauce, plus additional to taste 3 tablespoons Thai red curry paste

2 tablespoons rice vinegar

1 tablespoon minced fresh ginger

2 cloves garlic, minced (about 2 teaspoons)

2 teaspoons red pepper flakes, plus additional to taste

1/2 teaspoon fish sauce 

For the Stir-Fry:

2 tablespoons extra virgin olive oil, divided

1 medium yellow onion, thinly sliced (about 1½ cups)

1 pound boneless, skinless chicken breasts or thighs, cut into ½-inch dice

6 cups chopped vegetables of choice (about 1.5 pounds, peppers, broccoli, shiitake mushroom slices)

½ cup chopped dry-roasted, unsalted peanuts, plus additional to taste

½ cup chopped fresh cilantro, plus additional to taste

Prepared brown rice or rice noodles for serving

1. In a medium bowl, whisk together the sauce ingredients until smooth: the peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, fish sauce and red pepper flakes.

Set aside.

2. Make the stir-fry: In a deep, large nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not yet smoking, add the onion and cook until fragrant and beginning to soften, about 3 minutes. Add the chicken and sauté, stirring occasionally, until fully cooked through, about 4 minutes. The centers of the pieces will no longer be pink and the juices should run clear when a piece is cut. Remove the chicken and onion from the skillet and set aside.

1. With a paper towel, carefully wipe the skillet clean. Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp-tender, 7 to 8 minutes, depending on the vegetables selectea.
2. Return the chicken and onion to the skillet.

Add the peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.

Sprinkle peanuts and cilantro on top. 

Sourdough Cheez Its

 

Sourdough Cheez Its

Time:

5 minutes prep 

40 min cook time 

Ingredients

• 1 cup sourdough discard 
• 2 tbsp melted butter
• 1/2 cup finely shredded cheese
• 1/2 tsp sugar
• 1/4 tsp salt + some to top 

Directions

1. Preheat oven to 325*
2. Mix all of the ingredients together in a mixing bowl. 
3. Pour onto a parchment lined cookie sheet. Spread out evenly and thin! The thinner you go the more thoroughly it will cook. 
4. Sprinkle desired amount of salt on top before placing into the over. Coarse is best but any salt is fine.
5. Cook for 7 minutes.
6. Take out of the oven and score a grid of lines with a sharp knife to create the shapes of the cracker, they don’t need to be perfectly cut or cut 100% through, you will break apart after cooking.
7. Place back into the oven for 20 minutes or until the crackers are cooked through. Depending on thickness of the crackers and your specific oven you may need more time. Check every few minutes until sides are golden brown. 
8. Once cooked thoroughly let them cool a bit, then break apart any that are stuck together and enjoy!

Toffee Oatmeal Chocolate Chip Cookies

 

Ingredients

• 1 cup salted butter, softened (227g)
• 1½ cups light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1¾ cup all-purpose flour (247g)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 cups old-fashioned oatmeal (240g)
• 1½ cups toffee bits
• 1 cup milk chocolate chips

Instructions

1. Heat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a large bowl, beat the butter and brown sugar together until creamy. Add the eggs and vanilla and beat again, scraping sides of bowl as needed, until combined.
3. Add the flour, baking soda, baking powder, and salt, stirring just to combine. Mix in oatmeal, toffee bits, and milk chocolate chips.
4. Drop dough by rounded spoonfuls onto the prepared baking sheet. I prefer making these cookies extra large with my cookie scoop, which is about 2 tablespoons of dough per cookie.
5. Bake for 12-14 minutes (if making large cookies) or 8-10 minutes (if you are making smaller ones, just until light golden brown around the edges. I prefer to underbake slightly for a chewier, softer cookie.
6. Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Soft-Baked M & M Cookies

 

Ingredients

2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 large egg + 1 egg yolk, at room temperature

1 and 1/2 teaspoons pure vanilla extract

1 cup mini M&Ms (plus 2 Tablespoons for topping, optional)

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.

In a stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. 

Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. 

With the mixer running on low speed, slowly add dry ingredients to wet ingredients.

Pour in 1 cup M&Ms and beat on low speed for 20 seconds or until combined. You may want to do this by hand, M & Ms will break. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 2 hours or up to 5 days.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. I like to use a medium cookie scoop here. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. While the cookies are still warm, press the remaining 2 Tablespoons of M&Ms into the tops of the cookies. This is optional and just for looks. Transfer to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

7 layer dip

 

Ingredients

1 (16-oz.) can refried beans

16 oz. sour cream

2 tbsp. taco seasoning

2 1/2 c. guacamole

1 c. shredded Monterey jack

Juice of 1/2 lime

1/2 c. shredded cheddar

1 (16-oz.) jar chunky tomato salsa

2 c. shredded lettuce

1/2 c. quartered grape tomatoes

1/4 c. sliced black olives

Directions

Spread refried beans in an even layer in the bottom of your serving dish.

In a medium bowl, stir together sour cream, taco seasoning, and lime juice. Spread in an even layer on top of the refried beans.

Spread guacamole in an even layer on top of the sour cream layer.

Sprinkle Monterey jack and cheddar in an even layer over the sour cream.

Top with a layer of salsa. 

Top with shredded lettuce, tomatoes, and black olives.