Chocolate Chip Pretzel Cookies

So whenever you are PMSing you probably shouldn't get on Facebook and look at a bakery's photo album.  I did and I saw these cookies.  The picture sent me to Evil Chef Mom's Blog.  My friend J invited us to his house for the Fourth of July so I decided to make these.

I hadn't made chocolate chip cookies with a real batter (Peanut Butter Quickies batter is odd) since High School. Back then nothing in our house was real, so my cookies were never crisp since I only had fake butter available back then.  These cookies were crisp.  They were good. I was glad I had a place to take them to so my pants would still fit today.

I unfortunately forgot to take a picture of them.

I made them exactly like the recipe.

Chocolate Chip Pretzel Cookies

From Evil Chef Mom's Blog and  adapted from the Cookiepedia; Mixing, Baking, and Reinventing the classics by Stacy Adimando

Yield: Makes 1 1/2 dozen cookies

Ingredients
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1 egg, plus 1 egg white
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup of chocolate chips
1 1/2 cups of pretzels, broken into cookie friendly pieces

Preparation
Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set them aside. Cream the butter and both sugars in medium speed until they are light and fluffy. Add the vanilla and eggs and continue to beat on low speed until well combined, scraping down the sides of the bowl as needed.

Mix together the flour, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture in two batches, beating slowly after each addition, until fully incorporated. Pour the chocolate chips and pretzels in the mixer bowl. Use a spatula to stir them together.

 Portion 2 heaping tablespoons of dough at a time into imperfect balls and place them at least 2 inches apart on the lined cookie sheets.Bake rotating sheets halfway through, until cookies are golden brown, about 16 to 18 minutes. Transfer to a wire rack to cool.

Beef Kefta Patties with Cucumber Salad

Had I not made Superfast Kofte a few weeks ago, I think I would have really liked this dish.  But after D made these, we both said, "These are good, but the other recipe is better."

The positive for this dish is everything was in included (the side and the meat).

Beef Kefta Patties with Cucumber Salad 

Yield: Serves 4

Ingredients

Cooking spray
1 pound ground sirloin
1/4 cup plus
2 tablespoons chopped fresh flat-leaf parsley, divided
1/4 cup chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
 2 cups thinly sliced English cucumber
2 tablespoons rice vinegar
1/2 cup plain fat-free Greek yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 (6-inch) pitas, quartered

Preparation 
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine beef, 1/4 cup parsley, cilantro, and next 5 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Add patties to pan; cook 3 minutes on each side or until desired degree of doneness.

2. Combine cucumber and vinegar in a medium bowl; toss well. Combine yogurt, remaining 2 tablespoons parsley, juice, and pepper in a small bowl; stir with a whisk. Arrange 1 patty and 1/2 cup cucumber mixture on each of 4 plates. Top each serving with about 2 tablespoons yogurt sauce. Serve each with 2 pita wedges.

Nutritional Information 
Calories: 321; Fat: 12.1g; Saturated fat: 4.7g; Monounsaturated fat: 5g; Polyunsaturated fat: 0.6g; Protein: 28.7g; Carbohydrate: 22.4g; Fiber: 1.8g; Cholesterol: 74mg; Iron: 4.1mg; Sodium: 696mg; Calcium: 85mg

Cooking Light JULY 2012 

Garlic-Chipotle Chicken Tacos

D made these.  You should too.
We had with Baked Black Beans with Chorizo.

Garlic-Chipotle Chicken Tacos 

Yield: Serves 4 (serving size: 2 tacos)

Ingredients 

1 tablespoon chopped fresh garlic
1 tablespoon minced chipotle chile, canned in adobo sauce
2 tablespoons canola oil, divided
1 pound chicken cutlets
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
2 teaspoons chili powder
1 small red bell pepper, quartered
1 small green bell pepper, quartered
1 small Vidalia onion, cut into 1/2-inch rings
8 (6-inch) corn tortillas
1/2 cup shredded green leaf lettuce

Preparation 
1. Preheat grill to medium-high heat.

2. Combine garlic, chipotle, and 1 tablespoon oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove from grill; keep warm.

3. Combine remaining oil, remaining salt, remaining black pepper, and chili powder in a large bowl. Add bell peppers and onion; toss gently to coat. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred. Place tortillas on grill rack coated with cooking spray; grill 30 seconds on each side or until lightly charred. Remove from grill; keep warm.

4. Thinly slice chicken. Divide chicken, bell peppers, onion, and lettuce among tortillas.

Nutritional Information 
Calories: 312; Fat: 9.8g; Saturated fat: 0.9g; Monounsaturated fat: 4.8g; Polyunsaturated fat: 2.8g; Protein: 29.5g; Carbohydrate: 27.8g; Fiber: 4g; Cholesterol: 66mg; Iron: 1.4mg; Sodium: 533mg; Calcium: 60mg

Cooking Light JUNE 2012

Baked Black Beans with Chorizo

So D was home to make dinner, so we actually had something good. And how we never had this before, I'm not sure. It was so good. You could have it as a dip too.
Definitely having again.

Baked Black Beans with Chorizo 

Serve this versatile dish warm or at room temperature as a tasty side to accompany the tacos or as a dip with chips.
Yield: 6 servings (serving size: about 1/2 cup)
Hands-on: 35 Minutes
Total: 1 Hour, 5 Minutes

Ingredients 
1 tablespoon olive oil
1/2 cup diced Spanish chorizo (used Mexican)
Cooking spray

1 1/2 cups chopped onion
1 jalapeño pepper, sliced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 garlic cloves, minced
3/4 cup fat-free, lower-sodium chicken broth
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1 cup chopped seeded tomato
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced green onions

Preparation 
1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; sauté 1 minute, stirring constantly. Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.

3. Top with chorizo, tomato, and cheese (left off tomatoes). Bake at 425° for 30 minutes or until lightly browned. Top with green onions (and the tomatoes).

Nutritional Information
Calories: 189; Fat: 8.4g; Saturated fat: 3g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 0.7g; Protein: 10.2g; Carbohydrate: 19.4g; Fiber: 6.2g; Cholesterol: 8mg; Iron: 1.7mg; Sodium: 307mg; Calcium: 142mg

Cooking Light JUNE 2011 

Bacon and Cheddar Mashed Potatoes

I made these so you know they had to be easy.  And they were.  They were a bit chunky but that is because I couldn't find the potato masher.  And I really wish they would tell you to cook something first (like the bacon).  Luckily I saw it while the potatoes were boiling.

They needed a bit more salt, but overall were good. I would have again.

Bacon and Cheddar Mashed Potatoes 

Whip up these loaded mashed potatoes, chock full of bacon, sharp Cheddar cheese, green onions, and sour cream, for an extra-special dinner side.

Yield: 8 servings (serving size: 3/4 cup)

Ingredients 
2 1/2 pounds cubed peeled baking potato
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)

Preparation 
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add cheese and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.

Nutritional Information
Calories: 214; Calories from fat: 30%; Fat: 7.1g; Saturated fat: 4.1g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 0.4g; Protein: 8.9g; Carbohydrate: 29.6g; Fiber: 2.6g; Cholesterol: 22mg; Iron: 1.4mg; Sodium: 330mg; Calcium: 157mg

Cooking Light OCTOBER 2002

Chicken and Bean Burritos

Yum! This was good.  Lots of flavor.

Will have again.  We had with Refried Pinto Beans with Chipotle.

Chicken and Bean Burritos 

Try also using this filling for tacos, quesadillas, or nachos. Adults can spike it with jalapeños.

Yield: Serves 4 (serving size: 1 burrito half, 2 tablespoons pico de gallo, and 1 tablespoon sour cream)

Ingredients 

3/4 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup prechopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup lower-sodium canned black beans, rinsed and drained
1 garlic clove, minced
2 (10-inch) flour tortillas
1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
Cooking spray
1/2 cup pico de gallo
1/4 cup reduced-fat sour cream

Preparation 
1. Combine first 6 ingredients in a bowl; toss well.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.

3. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream.

Nutritional Information
Calories: 287; Fat: 8.8g; Saturated fat: 2.6g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 1.6g; Protein: 24.7g; Carbohydrate: 25.4g; Fiber: 2.9g; Cholesterol: 57mg; Iron: 2.4mg; Sodium: 499mg; Calcium: 101mg

Cooking Light JUNE 2012 

Mushroom Walnut Turnovers

D and I made these together.  He made the filling and I made the pastry.  When I looked at the mushroom mixture, I wondered if there was enough. Then I made the pastry and wondered how on earth I was going to get 18 turnovers.  I got 16 and one mess up.

The pastry was easy to make, and you roll it out very thin.  It just took a while.

The taste was really good. We would definitely make it again. We each had 3 since it was a side and not an appetizer.

Mushroom Walnut Turnovers 

Photo by ALB

With a mushroom filling encased in walnut pastry, these turnovers taste like fall.  Yield: 9 servings (serving size: 2 turnovers)

Ingredients 
Filling:

Cooking spray
2 tablespoons finely chopped shallots
8 ounces mixed wild mushrooms, chopped
1/3 cup dry white wine
1 tablespoon fat-free cream cheese
2 teaspoons chopped fresh thyme
1/2 teaspoon salt

Pastry:
3 tablespoons chopped walnuts, toasted
5 3/10 ounces all-purpose flour (about 1 1/4 cups)
1/2 teaspoon salt
1 1/2 tablespoons chilled butter, cut into small pieces
1/4 cup ice water
2 large egg whites, divided
1 tablespoon fat-free milk

Preparation
1. To prepare filling, heat a skillet over medium-high heat. Coat pan with cooking spray. Add shallots and mushrooms to pan; sauté 6 minutes, stirring frequently. Add wine to pan; cook 5 minutes or until liquid almost evaporates. Remove from heat. Stir in cheese, thyme, and 1/2 teaspoon salt. Cool to room temperature.

2. Preheat oven to 350°.

3. To prepare pastry, place walnuts in food processor; process until smooth, scraping sides of bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, 1/2 teaspoon salt, and butter to food processor; pulse to combine. Place flour mixture in a medium bowl. Add 1/4 cup ice water and 1 egg white to bowl; stir until moist. Turn dough onto a lightly floured surface. Divide dough into 18 equal portions; roll each portion into a ball. Working with one ball at a time (cover remaining dough to prevent drying), roll ball to a 3-inch circle. Spoon about 2 teaspoons mushroom mixture in center of circle. Fold dough over filling; crimp edges with a fork to seal. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough balls and filling, placing turnovers about 1 inch apart on baking sheet. Combine remaining egg white and milk in a bowl. Lightly brush turnovers with milk mixture.

4. Bake at 350° for 16 minutes. Cool on wire rack.

Nutritional Information 
Calories: 110; Calories from fat: 31%; Fat: 3.8g; Saturated fat: 1.4g; Monounsaturated fat: 0.7g; Polyunsaturated fat: 1.3g; Protein: 4.1g; Carbohydrate: 15.2g; Fiber: 0.9g; Cholesterol: 5mg; Iron: 1.1mg; Sodium: 300mg; Calcium: 14mg

Cooking Light SEPTEMBER 2008