Foodie Friday – Thick and Chewy Chocolate Chip Cookies

cookies

2 cups all-purpose flour

2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter at room temperature

1 cup packed brown sugar

1 (3.5 ounce) package instant vanilla pudding mix

1 jumbo egg

1 egg yolk

2 tablespoons vanilla extract

1 1/2 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.

Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.

Bake until golden brown, about 15 minutes.

Foodie Friday ~ Mayo Chicken

mayochicken

1 cup mayonnaise

2 cloves garlic, crushed

1 tablespoon finely chopped fresh rosemary

1 teaspoon salt

freshly ground black pepper to taste

1 whole chicken, cut into 6 pieces

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9×13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.

Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees, about 1 hour and 10 minutes.

Foodie Friday ~ Sauteed Apples

sauteedapples

1/4 cup butter

4 large tart apples – peeled, cored and sliced 1/4 inch thick

2 teaspoons cornstarch

1/2 cup cold water

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Foodie Friday ~ Easy Asian Pasta Salad

dana-sesame-garlic-asian-pasta-salad-2-1

1 (8 ounce) package spaghetti

1 teaspoon olive oil

6 tablespoons soy sauce

1/4 cup white sugar

3 tablespoons rice vinegar

1 tablespoon toasted sesame seeds

2 teaspoons sweet chili sauce

1 teaspoon sesame oil

2 green onions, chopped

1 red bell pepper, chopped

1 cup sugar snap peas

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.

Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

Foodie Friday ~ Monkey Bread Muffins

monkeybreadmuffins

1 teaspoon apple pie spice

1/4 cup white sugar

1 (12 ounce) can refrigerated biscuit dough, separated and cut into six pieces

1/2 cup brown sugar

3 tablespoons butter

1 teaspoon water

Preheat an oven to 375 degrees. Butter 6 muffin cups or line with paper muffin liners.

Combine the apple pie spice and white sugar in a small bowl; roll the biscuit pieces in the mixture to coat. Divide the coated pieces between the prepared muffin cups.

Combine the brown sugar, butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Allow the mixture to boil until the sugar is completely dissolved, 2 to 3 minutes. Spoon the mixture over the biscuit pieces.

Bake in the preheated oven until golden, and the tops spring back when lightly pressed, 8 to 12 minutes.

Foodie Friday – Easy Taco Pie

tacopie

1 pound ground beef

1 (1.25 ounce) package taco seasoning

1 (8 ounce) package refrigerated crescent roll dough

1 (14 ounce) can refried beans

1 cup sour cream

1 cup salsa, drained slightly

1 1/2 cups shredded Cheddar cheese

 

Preheat oven to 350 degrees. Prepare a large deep-dish pie pan with cooking spray.

Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.

Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.

Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

Foodie Friday ~ Crumb Topped Banana Muffins

Banana Crumb Muffins

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 large ripe bananas, mashed

3/4 cup sugar

1 egg, lightly beaten

1/3 cup butter, melted

Topping

1/3 cup packed brown sugar

1 tablespoon flour

1/8 teaspoon cinnamon, to taste

1 tablespoon cold butter

1/4 cup nuts, chopped (optional)

Directions:

In a large bowl, mix the flour, baking soda, baking powder, and salt.

Mix bananas, sugar, egg and melted butter.

Stir into dry mixture just until moistened.

Fill muffin cups 3/4 full.

Combine brown sugar, flour, and cinnamon topping ingredients.

Cut in cold butter until crumbly.

Sprinkle over muffins.

Bake at 375 degrees for about 20 minutes, until muffins test done.

Cool in pan for 10 minutes. Enjoy!

Foodie Friday ~ Fabulous Greek Salad

greek

1 cup olive oil (can reduce to 3/4 cup)

1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)

2 -4 teaspoons dried oregano (start with 2 teaspoons)

3 teaspoons fresh minced garlic (about 2 medium cloves)

1 teaspoon dried basil

2 tablespoons red wine vinegar

1/2 teaspoon salt (or to taste)

1 teaspoon sugar

1/2 teaspoon fresh ground black pepper (or to taste)

SALAD INGREDIENTS

1 large romaine lettuce, chopped (or use 2 small)

2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)

1 English cucumber (peeled, seeded and chopped)

1 red onion, cut in slices

1 green bell pepper (seeded and cut into rings or sliced) (optional)

1/2 lb feta cheese, crumbled (or to taste)

1 cup kalamata olive

Directions:

For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).

Season with black pepper.

Chill in fridge for a couple of hours before using to blend flavors.

Place the salad ingredients in a large bowl.

Pour dressing over; toss to combine.

If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

Foodie Friday ~ Crock Pot Cream Cheese Chicken

CreamCheeseChicken

3 lbs chicken pieces

1 (2/3 ounce) package Italian salad dressing mix

4 tablespoons melted butter (divided)

1 small onion, chopped

1 garlic clove, chopped

1 (10 1/2 ounce) can cream of chicken soup

8 ounces cream cheese

1/2 cup chicken broth

Directions:

Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.

Cook on low for 4-6 hours.

Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.

Add this mixture to crock pot and cook on low for an additional hour. Enjoy!

Foodie Friday ~ Grilled Salmon With Vegetables

salmon_with_grilled_veg

2 -16 ounces fresh salmon fillets

4 -6 cups total chopped vegetables, zucchini, onion, bell pepper, mushroom, tomato

1 tablespoon basil

1 tablespoon oregano

1 tablespoon minced garlic

1/4-1/2 teaspoon crushed red pepper flakes

2 tablespoons olive oil

1 teaspoon seasoning salt

1 teaspoon lemon pepper

1 teaspoon garlic powder

2 tablespoons lemon juice

1 tablespoon toasted sesame seeds

1/2 cup grated mozzarella cheese

1/4 cup grated parmesan cheese

Directions:

Rinse and pat dry salmon filets. Season with a little lemon pepper and salt.

Oil large sheet of heavy duty aluminum foil.

Mix vegetables and remaining ingredients (except cheeses) in large bowl. Combine well.

Place filets on foil and cover with vegetable mixture. Place a few pats of butter on top. Sprinkle with cheese.

Cover with another large sheet of foil (also oiled to prevent cheese from sticking)and seal edges. Double wrap with foil (if using grill).

Grill 10-15 minutes per side at medium heat, or bake at 375 about 30 minutes.

Dish is done when fish flakes and vegetables are cooked but still firm.