Double Chocolate Chip Cookies

I am back!  Life has been crazy busy.  Yet I feel like I have accomplished nothing.  My yard is ugly.  My house is a mess.  My guest room is not complete.  My office is not complete.  Oh and the closet in my master bedroom decided to collapse.  It's been a tough couple of weeks.

On the bright side El Hubby and I have been taking the d-o-g to doggy training for the last 5 weeks.  Miss Khloe can now sit, stay, lay down, and leave it (referring to treats).  I am a proud doggy mommy.  However, many have noticed that when you command Khloe to go "down" she pretty much goes down like a princess.  It's sad.  But yet very true.  Ah I love my dog.

So a rep brought in some cookies for my office.  After eating the yummy cookies I couldn't help but think I could do better.  So off to the kitchen I went.  We have a slight bug problem a few weeks ago and basically had to throw everything in the cupboards away.  A waste but a must.  Does anyone else love opening up new bags of chocolate chips?  No? Just me?  Okay.  So I decided to switch it up a bit and make a cookie with both chocolate chips and white chocolate chips.  Thought I would get a little crazy. 

Double Chocolate Chip Cookies
Adapted from Mrs. Regueiro's Plate

Ingredients:
16 tablespoons unsalted butter, room temperature (2 sticks)
3/4 cup packed brown sugar
1/4 cup white sugar
1/4 teaspoon salt
1 (3.5) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 cup wheat flour
1 teaspoon baking soda
1 cup semi sweet chocolate chips
1 cup white chocolate chips

Directions:
1.  Preheat oven to 375 degrees.  Line baking sheets with parchment paper
2.  Cream butter and sugars until light and fluffy.
3.  Add pudding mix, eggs, and vanilla extract.
4.  Whisk together the flours, baking soda, and salt.
5.  Slowly add the dry ingredients with the wet ingredients until just incorporated.  DO NOT OVER MIX!
6.  Fold in the chocolate chips.
7.  Using a cookies scooper, scoop 2 tablespoons cookie dough on prepared baking sheet.
8.  Bake for about 10 minutes or until lightly brown.  Remove and place on cooling rack.

These cookies came out super yummy.  The cookies were moist, not too sweet but the perfect amount of chocolate and richness.  I will be saving this recipe for sure.  Using pudding mix in cookies really adds a extra touch.  If you don't have wheat flour it is perfectly okay to only use all purpose flour.  I just like to add wheat flour to attempt to make things a little healthy. 

Enjoy!

XOXO

M&M Walnut Chocolate Chip Cookies

What's better to greet out of town guest than cookies?  Nothing!  Okay okay there are probably other items but that is what I made for my family visiting from LA over Labor Day weekend.  I love when I arrive at my grandparent's house with cookies and in unison everyone says "cookies!".  The younger ones dig in and the older ones complain that it's too sweet and not healthy.  An hour later the plate of cookies I came with is empty.  Oh family!

M&M Walnut Chocolate Chip Cookies
Adapted from Life Tastes Like Food

Ingredients:
1 cup + 2 tablespoons flour
1 cup wheat flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 sticks butter, melted and cooled (12 tablespoons)
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup M&Ms
1/2 cup walnut, chopped
1/2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 325F
2.  In a bowl, mix the flour, baking soda and salt together.
3.  Combine butter and sugars.  Then add egg, egg yolk, vanilla and mix.
4.  Slowly add the dry mixture to the bowl until dough forms.
5.  Fold in M&Ms, walnuts, and chocolate chips.
6.  Stick the dough in the fridge for about 10 minutes.
7.  Use a 1 tablespoon cookie scooper and scoop 2 scoops on top of each other for each cookie.  Leave about 2 inches of space between each cookie.  Bake for about 12 minutes.

These cookies came out super yummy.  I will definitely make them again.  It's got a good chewy texture which is very important for me.  Oh and they have got to be healthy cause they contain walnuts!  Right?!? 

Enjoy!
XOXO

Oatmeal Streusel Banana Bread

What do I do when my husband tells me I don't need to make dinner and that we are going out to eat?  I bake!

I have been wanting to try more banana recipes and since my cousins gave me a bag of frozen ripe bananas I took the opportunity by storm.  I love any bread or muffin with a streusel topping.  Streusel topping makes everything better!  There is something about the sweet crumbly addition that makes you keep wanting to eat more. 

Oatmeal Streusel Banana Bread
Adapted from Baking Junkie

Ingredients:
Bread:
1/2 cup unsalted butter, room temperature (1 stick)
1 1/2 cups sugar
2 eggs, room temperature
1/4 cup sour cream
1/4 teaspoon cinnamon
1 cup all purpose flour
1 cup wheat flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
3 over ripe bananas, mashed

Streusel:
1/3 cup sugar
1/3 cup brown sugar
1/4 cup all purpose flour
1/4 cup wheat flour
1/3 cup quick cooking oats
2 teaspoon cinnamon
6 tablespoon cold butter

Directions:
1.  Preheat oven to 350 degrees.  Prepare a loaf pan with butter.
2.  Cream together butter and sugar.  Add eggs one at a time and mix until combined.  Add sour cream and banana.
3.  Mix cinnamon, flours, baking powder, baking soda, and salt.  Add dry mixture to wet mixture.  Do not over mix!
4.  To make the streusel, combine all of the dry ingredients.  Cut the butter into small pieces and add to mixture.  Cut in using a fork or pastry cutter until mixture forms crumbles. 
5.  Pour the banana bread batter into greased loaf pan.  Top with streusel.  Bake for about 60 minutes or until toothpick inserted into center comes out clean.
6.  Cool in pan.

This bread came out looking a little dark.  However the taste was still very yummy.  I think the only thing I would change about this recipe is to make it a muffin instead of a bread.  I had a little trouble making sure the middle of the bread was cooked and keeping the bread from burning.  I ended up covering the top with some parchment paper half way into baking.  I think by making it a muffin it would not only be easier to eat but the cook time will be shorter hence a more appetizing color (not so dark).

The husband and I took the pup to a dog park that we have not been before.  The dog park we normally take the pup to is currently under constructions.  They are reseeding the grass and fixing some pipes that were leaking causing huge mud puddles.  So on Sunday we took the pup to a dog park that a few of our friends have raved about.  This park was much bigger than our normal dog park.  Oh and so many more dogs were there for our pup to socialize with.  But of course the pup had to greet all the humans at the dog park first before attempting to make new friends.  The proud dog mom that I am loves it when other dog owners tell me how soft my dog is.  Ah so happy.  The husband and I both agree that when the day comes for us to have a k-i-d we will be one of those parents who always rave about our k-i-d.  For now I will enjoy my time with my 4 legged child and my baking.

Enjoy!

XOXO

Peanut Butter Oatmeal Chocolate Chip Cookies

I have fantastic news!  The husband got a new job!  Whoot whoot!  This is very exciting for my little family.  Me and the pup are very proud of El Hubby.  Due to all the excitement some blogging and baking has been put to the side.  But have no fear I am back!

I have been dying to try a oatmeal cookie recipe that doesn't taste like a oatmeal cookie.  This may sound strange but why can't a cookie have oats and still be chewy, moist, soft, and creamily yummy?  Oh this recipe delivered!

Peanut Butter Oatmeal Chocolate Chip
Adapted from Kristine's Kitchen

Ingredients:
1/2 cup all purpose flour
1/2 cup wheat flour
1 teaspoon salt
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature (1 stick)
1/2 cup cream peanut butter
1/2 cup sugar
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semi sweet chocolate chips

Directions:
1.  Whisk together the flours, baking soda, and salt.  Set aside.
2.  Cream together the butter, peanut butter, sugar, brown sugar, and vanilla extract; about 3 minutes.  Add the egg and beat to combine.  Gradually add the flour mixture until just combined.  Do not over mix!  Stir in the oats and then the chocolate chips.
3.  Refrigerate the dough for at least 2 hours. 
4.  Preheat the oven to 350 degrees.  Line baking sheets with parchment paper or foil.  (I prefer parchment paper)
5.  Use a 1 tablespoon scooper and scoop 2 scoops of dough on top of each other for each cookie.  Place cookie dough about 2 inches apart.  Bake for about 10 minutes or until the cookies are a golden brown.  Cool completely on the baking sheet and then store in a airtight container at room temperature.

I love the way my house smells after baking cookies with peanut butter.  Can they make a candle or air freshener that smells like that?  You know what I mean.  Oh well.  I guess I will just have to bake more often to have my house smell like pure yumminess. 

These cookies came out delicious and I can't wait to share them with my friends and family.  This recipe will get filed in my cookie section of my cooking binder.  Even the pup approves cause she gets to eat the left over peanut butter from the spoon I used to scoop it out.  

Enjoy!
XOXO

Khloe the d-o-g

I know for the last few months this blog has been dedicated to food and recipes.  However, I couldn't help but share this photo of my dog.  This is her reaction when I tell her that I am leaving for work this morning.

The husband and I have wanted a dog since we got married.  We had always imagined ourselves as dog people.  But when we got married we lived in a apartment that did not allow for dogs.  Once we purchased our house the search was on for a dog.  The husband and I probably went to the SPCA everyday that they were open in search of a dog.  In my head I imaged a cute black dog that I could name Reggie.  I have no idea why I wanted a black dog or why I wanted to name him Reggie.  But that is what I had my heart set on.  After months of looking and being disappointed I saw a picture of a black and white pup on the ARF website.  The website showed a link of a video of 5 black and white pups running around and playing.  I forwarded the link to my husband.  The next thing I know the husband sends me a message that he was going there after work.  He had already called and there was only 1 pup left in the litter.  The people at the shelter would hold the pup for him until the end of the day.  I was so excited all during work to see if this was the pup.  When I got to the shelter my husband was already filling out forms with this little barely 8 pound puppy in his lap.  I asked if there were any other cute puppies and without looking up at me he said "we are taking this little girl home".  I have never been this happy that I listened to my husband.  We took took this puppy home and named her Khloe. 

I cannot imagine life without this dog now.  A year and 3 months after adopting Khloe and she has turned from a shy little shelter dog to the princess that runs my house.  I like to joke and say Khloe has a rags to riches story.

XOXO

Peanut Butter Snickers Cookies

What can be better than a peanut butter chocolate chip cookie?  What about a mini snickers bar stuffed in it?  Yes!  Yes!  Yes!

These cookies are amazing.  Not for the light hearted for sure.  But made for a dreamy dessert coma.

These cookies only lasted for about 24 hours. 

Peanut Butter Snickers Cookies
Adapted from Kirbie's Cravings

1 cup all purpose flour
1/4 cup wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup light brown sugar, firmly packed
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 bag mini Snickers candy bar
3/4 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F.
2.  Whisk together the flour, baking soda, baking powder, and salt.  Set aside.
3.  Cream butter and peanut butter until fluffy.
4.  Add sugars and beat until smooth.
5.  Add egg and mix until combined
6.  Add the milk and the vanilla extract and mix.
7.  Add the flour mixture and mix until just combined.
8.  Stir in the chocolate chips.
9.  Unwrap the mini snickers bars
10.  Cover the mini snickers with 1 cookie scoop of dough for the top and bottom.
11.  Bake for about 9 minutes or until cookies are slightly brown on the edges.
12.  Cool the cookies on the baking sheet for about 5 minutes then remove to a rack to cool completely.

The husband approved this cookie for sure.  Of course we shared and I am happy to say they were a hit.  I can wait to see what other kind of stuffed cookie I can make. 

Enjoy!
XOXO

Blueberry Buckle Cake

What happens when you get blueberries from Costco?  Lots of blueberry recipes.  I don't know why the husband and I shop at Costco so much when it's just the two of us.  Somehow we always leave with a cart full of groceries.  The sad thing is most of the food gets eaten.  We must be fatties. 

I love coffee cake.  It takes all my will power not to order a coffee cake whenever I get coffee from Starbucks (because I have already broken down and gone to Starbucks the last thing I need is a coffee cake).  There's just something about a coffee cake.  It's not cake.  It's not a muffin.  It's a amazing snack that goes great with coffee.

Blueberry Buckle Cake
Adapted from Two Peas & Their Pod

Ingredients:

For the topping:
1/3 cup brown sugar
1/4 cup all purpose flour
1/4 cup wheat flour
1 teaspoon cinnamon
1/4 cup butter

For the batter:
1 cup all purpose flour
1 cup wheat flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups fresh blueberries

Directions:
1.  Preheat oven to 350F.  Grease a 9-inch cake pan and set aside.
2.  Mix together brown sugar, flour, and cinnamon.  Rub in butter using a fork until mixture is crumbly.  Set the topping aside.
3.  Whisk together flour, baking powder, and salt.  Cream together sugar and butter.  Add the egg and vanilla extract.  Alternately add the buttermilk and flour mixture to the creamed mixture ending with flour.  Gently fold in the blueberries.
4.  Pour the batter evenly into prepared cake pan.  Sprinkle the topping over the batter and bake for 40 minutes or until a toothpick come out clean.  Let the buckle cool for 10 minutes.

As I pull this Blueberry Buckle Cake out of the oven my mom calls me and asks what I am doing.  She would.  How does she know I just pulled out a cake?  In about 15 minutes my parents are over having coffee and Blueberry Buckle Cake.  This cake is amazing and I would like to say the topping is to die for.  You know.  The kind of topping crumble that when you are done with the cake you use your fingers to pick up the fallen topping and in the end lick the napkin.  Oh wait ... am I the only one that does that?

Enjoy!
XOXO

Chocolate & Peanut Butter Chip Pretzel Cookies

Who does like chocolate?  Who does not like peanut butter?  Who does not like the sweet and salty combination?  No one!  This cookies is amazing!  Just thinking about them makes me want to start up another batch.  This cookie has chocolate chips, peanut butter chips, and pretzels.  Yes, that's right.  I said pretzels.  It's such a yummy combination.  The chips make the cookie sweet and the pretzels add salt and crunch to the cookie but leaves the chew texture.  Oh it's heaven.

Chocolate & Peanut Butter Chip Pretzel Cookies
Adapted from Sugar Cooking

Ingredients:
3/4 cup all purpose flour
3/4 cup wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, room temperature
1/2 cup brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup semi sweet chocolate chips
1/2 cup peanut butter chips
1/2 cup broken up pretzel pieces

Directions:
1.  Whisk together flour, baking soda, and salt.  Set aside.
2.  Cream butter and sugars until light and fluffy (about 3-5 minutes).
3.  Add egg and vanilla extract.
4.  Add dry mixture and beat until just combined (do not over mix)
5.  Stir in chocolate chips, peanut butter chips, and pretzels.
6.  Cover and refrigerate for an hour.
7.  Preheat oven to 350F.  Line baking sheets with parchment paper.
8.  Use ice cream scoop to scoop out batter to make cookies (dough does not spread)
9.  Bake for about 9 minutes.

These cookies have not lasted very long in my house.  I may need to make more soon.  They are that good.  I think the only thing I would change is to double the ingredients so there will be more cookies!  Muahaha!

Enjoy!
XOXO

Banana Coconut Muffins

I hate coconut.  In fact I call them crap-o-nuts.  I am not fan of the flavor or the texture.  My dad hates it so so you can call me a daddy's girl.  One time my dad was eating a German Chocolate Pie and spit it out of his mouth and asked why there was worms in the chocolate pie.  Hahaha.  I love my dad.

But my husband loves coconut.  Some people ask why I keep baking coconut items and I tell them it's because my I am a good wife and my husband likes it.  Here's my deep dark secret ... I make things with coconut so I can get my baking fix and not eat the item so no extra calories.  Muahahaha!  Is it evil or genius?  You decide. 

Banana Coconut Muffins
Adapted from Amandeleine

Ingredients:
1 cup all purpose flour
1/4 cup wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup ripe bananas (about 2 bananas)
1/2 cup unsalted butter, melted (1 stick)
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup sweetened shredded coconut

Directions:
1.  Preheat oven to 375F.  Line 12 muffin cups
2.  Whisk together flour, baking powder and salt together.
3.  Cream butter and sugar
4.  Add banana until combined.
5.  Add egg until combined.
6.  Add vanilla extract and coconut
7.  Mix in dry ingredients until just combined.  Do not over mix!
8.  Use a ice cream scooper to scoop batter into lined muffin cups.
9.  Bake until muffins are puffed and golden, about 23 minutes.

As a person who hates coconut these muffins smells fabulous baking in my kitchen.  I am pretty sure my husband's mouth was watering the whole time these were baking.  The muffins came out nice, fluffy and moist.  The husband loved them and announced that he will eat them for breakfast every day.  We will see if that is true.

Enjoy!
XOXO

Blueberry Muffins

I am always looking for yummy muffin recipes because my family always complains that American desserts are too sweet.  However muffins are usually the only item that they agree are not too sweet.  Blueberries are full of great vitamins and when purchased at Costco super cheap.  

Blueberry Muffins
Adapted from A Zesty Bite

Ingredients:
1 1/2 cup all purpose flour
1 1/2 cup wheat flour
3/4 cup sugar
1 1/2 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk
6 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries, dried and lightly coated with flour
1 tablespoon sugar (for sprinkling)

Directions:
1.  Preheat oven to 350F
2.  Whisk flour, baking powder and salt
3.  Cream butter and sugar until fluffy, about 5 minutes.  Add eggs one at a time and mix until smooth.  Add in buttermilk and vanilla extract.
4.  Add dry ingredients.  Do not over mix.
5.  Slowly start to fold the blueberries into the mix.
6.  Line muffin pan and pour batter into liners with a ice cream scooper.
7.  Bake for 25 minutes or until golden brown
8.  Stick a toothpick in the center to make sure it comes out clean

These muffins came out amazing.  Moist, cakey, and just the right amount of sweetness.  I made these for the volunteers at a Tzu Chi free clinic.  The clinic was out in Raisin City and pretty much in the middle of nowhere.  Tzu Chi brought 2 mobiles with them and set up tents to see patients.  I decided to make these muffins because it seemed the easiest to eat  while out in the middle of nowhere. 

Enjoy!
XOXO

Cheesy Jalapeno Cornbread

 What's more comfort than corn bread.  Okay, maybe chocolate but that's another post.  Corn bread is always yummy.  But it seems that not too many place serve it anymore.  Marie Calendar's has a pretty yummy cornbread but their food is so bad that I pretty much never go there.  But since I like my food with a little kick jalapenos had to be added.

Cheesy Jalapeno Cornbread
Adapted by The Yummy Life

Ingredients:
1 1/4 cups ground yellow cornmeal
3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup + 2 tablespoons buttermilk
1 egg
2 tablespoons honey
1/4 cup chopped green onions
1 cup corn
1 tablespoon minced jalapeno
1 cup shredded Cheddar cheese

Directions:
1.  Preheat oven to 400 degrees.  Spray 8x8 baking pan with cooking spray
2.  Whisk cornmeal, flour, baking powder and salt. 
3.  Beat eggs, buttermilk and honey.  Add dry mixture.  Stir until just mixed.  Do not over mix.
4.  Add onion, corn, jalapeno and cheese.  Fold into batter until mixed. 
5.  Pour into baking pan and bake for 25-30 minutes until golden brown and toothpick inserted in comes out clean.
6.  Let cool in pan for 10 minutes. 

This corn bread was delicious.  I think the only thing I would change would be to bake it with a little less time.  maybe 20-25 minutes next time.  Other than that this recipe is a keeper.  I love that actual pieces of corn.  It goes the cornbread some grown up texture.  This would be wonderful served with some chili. 

Enjoy!
XOXO

Banana Bread Chocolate Chip Cookies

With my current cookie craze I decided to try to make a cookie using banana.  Why not?  I have used so many other ingredients.  Banana is yummy in cake and muffins so why not cookies?

Banana Bread Chocolate Chip Cookies
Adapted from Heather's Dish

Ingredients:
1/2 cup butter, soften
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3-4 ripe bananas, mashed well
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 375F.
2.  Whisk together flour, salt and baking soda.
3.  Cream together butter and sugar until fluffy.  Add eggs one at a time and mix until smooth.  Add in vanilla and mashed bananas.  Add in dry ingredients and mix until just combined.  Fold in chocolate chips.
4.  Refrigerate for at least 1 hour before baking.  The batter will be wet, much like banana bread, and it will just spread if not chilled first.
5.  Spoon the dough onto a cookie sheet lined with parchment paper.  Bake for 9 minutes until just slightly golden brown.
6.  Let cool before eating.

Okay.  So these cookies were not bad.  But they were not super duper fantastic.  These cookies were more like muffin tops.  Which for most people would be a good thing but I like muffin bottoms.  I like my cookies thick and chewy.  These were cakey and muffiny.  Blah!  Needless to say I will not be making more of these.

However, my parents loved these cookies.  They would.  Good grief!

Enjoy!
XOXO

Chocolate Chip Coffee Cake

This was my first try at baking with sour cream.  I have seen many recipes using sour cream but have never dare tried it.  I figure it was about time.  Oh and I am so happy I did.  This coffee cake came out amazing.  Such a great treat.  I made this for the volunteers at the Tzu Chi free medical clinic in Raisin City to snack.  I normally volunteer at these clinic but when I can't go I usually send treats.

Chocolate Chip Coffee Cake
Adapted from Two Peas & Their Pod

Ingredients:
1 cup all purpose flour
1 cup wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, at room temperature
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup semi sweet chocolate chip

Cinnamon Sugar Topping/Filling
1/4 cup sugar
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon

Directions: 
1.  Preheat oven to 350F.  Grease an 8 inch square baking pan and set aside.
2.  Whisk together the flour, baking powder, baking soda, and salt.  Set dry ingredients aside.
3.  Cream together butter and sugar until fluffy, about 5 minutes.  Add in eggs one at a time and beat until smooth.  Beat in the sour cream and vanilla extract.  Mix until well combined.
4.  Slowly add the dry ingredients and mix until just combined.
5.  Make the cinnamon sugar topping/filling.  Stir together sugar, brown sugar and cinnamon.
6.  Pour half the batter into the prepared cake pan and sprinkle with half the cinnamon sugar and half the chocolate chips.  Spoon the remaining batter over the filling, spread gently.  Sprinkle with the remaining cinnamon sugar and chocolate chips.
7.  Bake until golden and toothpick inserted in the center comes our clean, about 34 minutes.  Cool to room temperature and serve.

This coffee cake was easy to make and super yummy.  The coffee cake was so moist and fluffy.  The cake was so yummy it could be a breakfast, snack or dessert.  The husband has requested I make this more often.  With how easy it was I will for sure make it again.

Enjoy!
XOXO

Korean Pork Ribs

Easy recipes are my favorite.  Oh this recipe is easy.  It requires a little prep work but the end result is much worth it.  I bought ribs and instantly marinaded them when I got home from the store.   You see, this recipe requires 8-24 hours of marinating.  Hence the yummy end flavor. 

When it comes to dinner and never know what to make.  My worst nightmare is when the husband texts "what's for dinner?"  Bah!  I am also indecisive.  So if I don't marinate meat or set a meal plan for the week I have known to let meat go bad in my refrigerator.  I know I know.  Bad!  I must work on this.

Korean Pork Ribs
Adapted from Runs with Spatulas

Ingredients:
1/3 cup soy sauce
2 tablespoons sugar
1 teaspoon ground ginger
3 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
2 tablespoons garlic hot sauce
1 pound pork ribs

Directions:
1.  In a large ziploc bag, combine all ingredients including pork.  Marinate in refrigerator for 8 hours or overnight.
2.  Preheat oven to 350 F.  Line a baking pan with foil for easy cleaning.
3.  Bake for about 40 minutes. 
4.  Ribs should fall off the bone.

These ribs made a amazing dinner.  The meat fell off the bone and was super tender.  The husband really enjoyed this dinner. 

Enjoy!

XOXO

Peanut Butter Chocolate Chip Cookies

I am currently obsessed with cookies.  If one couldn't tell by all the cookie recipes.  Maybe it's because they are fast to whip up.  Maybe because they are addicting to eat.  Maybe because cookies are AWESOME.  What ever the case here is another cookie recipe!

Ingredients:
3/4 cup peanut butter
1/2 cup butter, softened
1 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 1/2 teaspoon vanilla
1 1/4 cups flour
2 cups semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F
2.  Cream together the peanut butter and butter until well mixed.
3.  Beat in the egg and vanilla until blended.
4.  In a separate bowl whisk baking powder, baking soda, and flour together.
5.  Combine the dry and wet mixture until just combined.  DO NO OVER MIX!
6.  Stir in the semi sweet chocolate chips.
7.  Freeze batter for 2 hours or over night.
8.  Scoop out the batter onto whoopie pie pans or baking sheets.  Bake for 9 minutes and let cook in pan.

I made these cookies for my husband's softball team to eat.  These cookies were enjoyed by players and spectators. The cookies came out more crumbly than I would like in my cookie but no one else seemed to notice or care.  But then with a combination like peanut butter and chocolate chip who can blame them.

I normally like my cookies soft and chewy so I am not sure I would make this recipe again.  But then again I don't need to be eating anymore cookies.

Enjoy!
XOXO

Turkey Burger

 

What is for dinner on a hot summer day?  Turkey burgers of course.  This is the best burger recipe after a long day at work.  It's simple and fast. 

Ingredients:

1 package of ground turkey

1 package of onion soup mix

lettuce

tomato

Colby cheese

sliced wheat bread

ketchup

Directions:

1.  Mix ground turkey with onion soup mix.  Shape into patties and cook on a griddle.

2.  Clean lettuce and slice tomato

3.  Assembly burgers once patties are cooked.

My worst nightmare is when the husband send me a text asking "what's for dinner?"  Why is it the woman's job to come up with what to eat for dinner?  I work just as long as he does.  Blah!  No fair!  This burger recipe is the perfect solution to dinner making.  The best part is when he asks what's for dinner the next day I reply "leftover burgers?"  Muahahahahah! 

Enjoy!

XOXO

Oatmeal Peanut Butter Cup Cookies

I don't know what made me want to bake cookies with no AC but I did it.  Who knows what my problems is but I am sure my husband and my pup think I am insane.  It's been over 2 weeks and I still do not have a working AC.  It's suppose to be fixed this week.  I have been living in a house that runs anywhere between 90-93 degrees inside.  Pretty insane.  Oh and after the AC is all fixed I will be broke.  Ah it's Murphy's Law.  Just when I think I can start saving some money for a project something breaks and needs fixing.  Sad.  At least these oatmeal cookies were served at a cool place.  

Oatmeal Peanut Butter Cup Cookies
Adapted from Tracey's Culinary Adventures

Ingredients:
1 cup all purpose flour
1/2 cup wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups oats
2 1/2 cups peanut butter cups, coarsely chopped

Directions:
1.  Preheat oven to 350 F.  Line baking sheets with parchment paper.
2.  Whisk flours, baking soda and salt together. 
3.  Cream the butter and sugars on medium speed until light and fluffy (about 3 minutes)
4.  Add eggs, one at a time, then the vanilla and beat until smooth. 
5.  With the mixer on low, add the dry mixture and beat just until incorporated.  Do not over mix!
6.  Mix in oats. 
7.  Mix in peanut butter cups into batter.
8.  Use a small cookie scoop to drop balls of dough onto the prepared baking sheets, leaving about 2 inches between them. 
9.  Bake for 9 minutes.  
10. Let the cookies cool on the baking sheets for 5-10 minutes, then transfer to wire racks to cool completely. 

The husband has been secretly eating my peanut butter cups and replacing them waiting for me to use them in a cookie.  However, I never knew old people would like this cookie this much.  My grandparents seemed to really like these cookies and sweets are not even their thing.  Must be the oats.  My godmother loves sweets so of course she approved.  Hopefully the next time I use this recipe it will be a better temperature in my kitchen.  I think it effected how my cookies looked. 

Enjoy!
XOXO

Turkey & Spinach Stuffed Shells

I have never cooked stuffed shells and have always wanted to try.  So here is my attempt at making stuffed shells.

Ingredients:
1 package jumbo pasta shells, cooked and drained
2 tablespoons olive oil
1 1/2 lbs ground turkey
1 onion, diced
1 (15oz) container Ricotta Cheese
2 eggs, beaten
3/4 cups breadcrumbs
2 garlic cloves, minced
3 tablespoons grated Parmesan Cheese
1 tablespoon oregano
Salt & Pepper to taste
1 (10oz) package frozen spinach
3 cups spaghetti sauce
1/2 cup shredded Mozzarella Cheese

Directions:
1.  Cook Shells according to directions.
2.  Drain and squeeze out excess moisture from spinach.
3.  Brown turkey and onions in 2 tablespoon olive oil.
4.  Preheat oven to 375 F.  Grease a large baking dish.  Spread 1 cup sauce on bottom of baking dish.
5.  Cream together eggs and ricotta cheese.  Add breadcrumbs, garlic, Parmesan cheese, oregano, salt & pepper and mix well.  Then gently fold in the spinach and turkey mixture.  Fill shells with this mixture.
6.  Add shells and cover with remaining sauce.  Top with Mozzarella cheese.  Cover with foil.  Bake 30-35 minutes until warmed through and bubbly.

Sometimes I feel that Italian cooks are like Chinese cooks in the way that both slave away all day to make a meal sometimes.  After my first attempt at stuffed shells I have decided this is a lot of work and to think it all gets gobbled up in seconds.  There is a lot of prep work but the dish is very yummy.  This dish was husband approved.  

Enjoy!
XOXO

4th of July Flag Cake

So my AC is acting up and we cannot turn it on.  This holiday weekend it was over 104 all 4 days.  Needless to say I did not want to stay in the kitchen too long.  (Oh and I don't even want to get into the story of my AC.  Fingers crossed it will not cost me my first born child to fix.)

Since it was a steamy 90 degrees in my home I tried to make my holiday dessert as simple as possible.  Hopefully all the sweating has cause me to loose some weight so I can eat more of this cake.  The flag cake I made is from a box cake mix with some simply homemade cream cheese frosting topped with fresh strawberries and blueberries.  How much easier can you get? 

Ingredients:
1 box white cake mix
1/3 cup vegetable oil
1 1/4 cup water
3 eggs
8 oz cream cheese
1/4 cup butter (1 stick)
1 teaspoon vanilla extract
2-3 cups of powder sugar
Strawberries, quartered
blueberries

Direction:
1.  Pre heat oven to 350F degrees.  Prepare a 9 x 13 pan with PAM.
2.  Mix white cake mix with vegetable oil, water, and eggs.
3.  Pour batter into pan and back for 26 minutes or until a tooth pick come out clean.
4.  Let cake cool in pan for about 10 minutes and then transfer to cooling rack.
5.  Beat cream cheese and butter.  Once combined add vanilla extract.
6.  Add powder sugar 1/4 cup at a time until you reach a consistency you like.
7.  Frost cake with cream cheese frosting on cooled cake.  Decorate with strawberries and blueberries.

This cake is nice and refreshing on a hot day.  The cake is a yummy dessert and the fruit keep it refreshing.  The red, white, and blue colors keep the cake festive for the holiday.  My family really enjoyed this cake on the 4th of July.  My grandmother even had 2 slices of cake.  So if you don't have much time but still want to have something homemade this is a great recipe for the holidays. 

Enjoy!
XOXO

Crab Mac n Cheese

As a kid raised by Chinese parents I never got to eat mac n cheese.  Friends would talk about mac n cheese in a box.  I would watch the commercials on tv.  But at the grocery store my mom would laugh at me when I held up a box of mac n cheese.  Once I got older my mom did try to make me mac n cheese.  My mom used cheese whiz (yes the kind in a jar) and mixed it with noodles.  Now I am not going to say that it wasn't tasty.  But come on, that is not mac n cheese.  So now that I am older, married, and cooking meals I make mac n cheese.  Oh and know for sure my kids someday will be eating mac n cheese. 

What's more grown up than crab mac n cheese?!?  Okay I know mac n cheese is a kid item.  But with a grown up ingredient such as crab there is no need to be ashamed of eating mac n cheese no more! 

Ingredients:
2 cups uncooked pasta
crab
4 tablespoons butter
2 tablespoons minced onion
4 tablespoons flour
1 teaspoon salt
3/4 teaspoon dry mustard
1/4 teaspoon paprika
2 cups milk
3 cups shredded cheese

Directions:
1.  Preheat oven to 350 degrees
2.  Cook pasta until al dente.  Drain and set aside
3.  Melt butter in a large saucepan over medium heat.
3.  Add the onion and cook until tender.
4.  Add flour, salt, dry mustard, and paprika.  Mix well.
5.  Stir in the milk and cook until thickened, about 5 minutes.
6.  Add 2 cups of shredded cheese and stir until melted.
7.  Toss in the pasta and crab meat.  Pour into baking dish.
8.  Sprinkle remaining cheese.  Bake for about 30 minutes.

This dish is super yummy.  The leftovers are just as yummy.  

Enjoy!
XOXO

Mapo Tofu

Oh one really can't go wrong with Mapo tofu.  I mean, what can be better than the meat-tofu-spicy combination.  Actually chocolate and peanut butter can probably beat it.  But we are talking savory right now.  So remember when I said I could only make a handful of Chinese dishes?  Well if you couldn't tell already the husband and I are having Chinese night for dinner.  Here is my version of Mapo Tofu:

Ingredients:
1/2 lb ground turkey (combine with 1/2 teaspoon of cornstarch)
1 box extra firm tofu, diced into 1/2 inch pieces
2 inch piece of ginger, sliced
2 cloves garlic, minced
2 stalks green onions, diced
4 tablespoon soy sauce
1 tablespoon garlic chili
1 teaspoon cornstarch
1/4 cup water
1 jalapeno, minced

Directions:
1.  Fry tofu in oil.  Cook until firm. Set aside.
2.  Saute ginger, garlic, and green onions until fragrant.
3.  Add ground turkey and cook.
4.  In a mixing cup, combine soy sauce, garlic chili, cornstarch, water, and jalapeno.
5.  Add fried tofu to meat.  Pour sauce over tofu and meat.  Cook for about 3-4 minutes.
6.  Serve with rice.

Now I used ground turkey instead of the traditional pork because ever since the husband had ACL surgery we have not worked out as much, but of course did not eat any less or healthier, so now we are getting back on track.  So turkey is my way of making this dish healthier.  This would taste much yummier with white rice but once again I served it with brown rice.  All in all it's a pretty healthy dish without having to sacrifice too much on flavor.  This dish is extremely easy to make.  One of those even a college student could do it kind of recipe. 

Enjoy!
XOXO

Sweet & Sour Chinese Eggplant

Now I have to be honest.  There are not many traditional Chinese dishes that I know how to make.   Oh and by not many I mean there are really only a handful.  Sweet and sour Chinese eggplant is something I grew up eating.  My mom use to make this all the time.  Of course she has no recipe written down (darn Chinese women who cook from the heart) and she used pork that she cut up herself ... but do I look like a little Chinese housewife to you?  Okay don't answer that.  I don't think I even truly appreciated my mom's cooking until I moved out.

Now there is a difference between Chinese eggplant and regular eggplant.  The regular eggplant that you see in the grocery stores are big and round.  I have only been able to find Chinese eggplant at Asian supermarkets.  Chinese eggplant is purple like the regular kind but long and skinny.  I don't know much about regular eggplants but growing up eating Chinese eggplant all I know is it is good.

Here is my version of my mom's sweet and sour Chinese eggplant:

Ingredients:
3 Chinese eggplants, diced into 1 inch pieces
1/2 lb ground turkey
2 inch piece of ginger, sliced thinly
3 cloves garlic, minced
2 stalks green onions, diced
1 teaspoon corn starch
4 tablespoons soy sauce
2 tablespoons sugar
1 1/2 tablespoons red wine vinegar
1/4 cup water

Directions:
1.  Combine ground turkey meat with 1 teaspoon cornstarch and mix well with your hand.  Set aside.
2.  Fry eggplant pieces in hot oil for about 2-3 minutes.  Remove from wok or pan.
3.  Saute garlic, ginger, and green onion in the pan until fragrant.
4.  Add ground turkey to pan to cook
5.  In a mixing cup, mix soy sauce, sugar, vinegar, and water together.  Pour over the cooking ground turkey meat.
6.  Add in the previously fried eggplant pieces and bring to a boil.
7.  Turn the heat to medium low and cover.  Allow to simmer for about 10 minutes until cooked.  Serve hot over rice.

Now my mom has never had my version of this dish so I can't tell you if she approves or not but I can say that the husband approves.  So maybe my children won't end up eating only American, Mexican, and Italian food.  Ha!

Enjoy!
XOXO

Mint Chocolate Chip Cookie

What do I do when I finish my errands and the husband is not home?  Bake of course!  The husband is out with a friend and it's just me and a tired pup.  A tired pup is not normal in my house but since we just got home from a play date she is pretty pooped.  Plus she played outside at a dog park where it's hot.

So I decided to make a stab at making some mint chocolate chip cookies. 

Mint Chocolate Chip Cookies
Adapted from Sugar Cooking

Ingredients:
1 cup all purpose flour
1/2 cup wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter (room temperature)
1/2 cup brown sugar
1/3 cup of sugar
1 egg
1/4 teaspoon mint extract
1 cup semi sweet chocolate chips

Directions:
1.  Preheat oven 350F
2.  Sift together the flour, salt, and baking soda.  Set aside
3.  Beat the butter and sugar together until light and fluffy (about 2-3 minutes)
4.  Slowly add the egg and mint extract.  Combine and scrape down sides of bowl.
5.  Add the flour mixture and beat until just combined.  (Do not over mix)
6.  Stir in semi chocolate chips.
7.  Use a small ice scooper or cookie scooper.  Place 2 inches apart on baking sheet.  I used a whooping pie pan.  Bake for 9 minutes.  The cookies will seem under cooked but let them cool in the pan for about 5 minutes and then transfer them to a cooling rack to cool completely.

These cookies came out thick and chewy.  Just the way I like my chocolate chip cookie.  I think next time I will try making these with peppermint extract instead of mint extract.  But since mint extract is all I had I had no choice.  The cookies came out pretty good, but I think peppermint extract would make them amazing.  Maybe even a hint of green food coloring next time.  Oh well.  

Enjoy!

XOXO

Cheese-EE Artichoke French Bread

 For our Father's Day BBQ I knew I wanted to make something different than the over done rice pilaf or garlic bread.  What better to serve than a cheesy artichoke french bread.  I mean, what's classier than artichokes?  Okay maybe caviar.  But what am I, made of gold?

So this was kind of a bold move on my behalf because my mother in law loves bread but hates cheese.  So I was taking kind of a big risk making this bread.  But then, it Father's Day and not Mother's Day, right?  Good thing the bread was a hit otherwise I would of never heard the end of it that night.

Ingredient:
1 french bread
1/4 cup olive oil
1 can of artichokes in water, drained and chopped (14 ounce can)
4 garlic cloves, minced
1 1/2 cups grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup panko bread crumbs

Directions:
1.  Preheat oven to 400 degrees
2.  Cut the french bread in half lengthwise and brush with olive oil
3.   Evenly distribute the garlic and artichoke hearts
4.  Top cheese
5.  Sprinkle bread crumbs on top
6.  Bake for 8 minutes, then heat the broiler and broil for 2 minutes

This bread is so yummy.  It can even be served as a appetizer.  Even the leftovers are yummy.  Now that says a lot.  Also for something that taste so yummy this bread is very easy to make.

Enjoy!

XOXO

Hot Chocolate Cookies

Now there are many ways to make chocolate chip cookies ... but have you ever used hot chocolate mix?  I have!  This recipe is unique because it uses hot chocolate mix in the cookie batter.  I used a Nestle hot chocolate mix (I have plenty because on a whim I bought a box of hot chocolate packets for the winter from Costco.  Now I will have hot chocolate for centuries).

The husband seemed to really enjoy these cookies.  Maybe because they taste like you dipped the cookies in hot chocolate.  Or maybe that I just made that up.  Either way they were delicious!
























































Ingredients:

3 cups all purpose flour

1/4 cup whole wheat flour

4 ounces hot chocolate mix (not sugar free)

1 teaspoon salt

1 1/4 teaspoon baking soda

2 sticks unsalted butter, room temperature

1 cup sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup white chocolate chips

1 cup semi sweet chocolate chips

Directions:

1. Whisk flour, cocoa mix, salt, and baking soda together

2. Cream the butter, sugar, and brown sugar until light and fluffy (about 3 minutes)

3. add eggs 1 at a time.

4. Add vanilla

5. Add dry ingredients to the wet mixture until combined. DO NOT OVER MIX

6. Fold in the white chocolate chips and semi chocolate chips

7. Chill dough for about 1 hour

8. Pre heat your oven to 350 degrees.

9. Use a cookie dough scooper and drop about 2 inches apart on baking sheets lined with parchment paper.

10. Bake them 1 sheet at a time for about 9 minutes. Let cool on the sheet for a few minutes before transferring them to a cooling rack to cool completely.

These cookies came out nice and moist.  Oh and full of flavor.  The husband and I gobbled them up right away.  They tasted delicious fresh but most importantly these cookies tasted just as yummy the next day.  So the next time you are about to make some chocolate chip cookies consider this recipe.  It will not let you down.

Enjoy!

XOXO

White Choclate Pecan Banana Muffins

So I made these muffins awhile ago and they were so good but I did not get a chance to take a picture of it and got discouraged to blog about a recipe with no picture.  Oh and I took the muffins to a pot luck at cultivation therefore a angry husband.  Then there was the 2nd time I made them on memorial weekend.  However this time around I disappointed my husband again by taking them all to my parents.  I am really a pretty bad wife if you ask my husband.  Apparently he work up ate a muffin for breakfast and by the time he got home from work they were all gone. 

These muffins are awesome.  Really, they are scrumptious.  I am not sure if it is the amazing banana recipe or if it is the white chocolate but either way the recipe is a keeper.

Ingredients:

1 cup all purpose flour

2/3 cup wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 medium or 2 large very ripe bananas, mashed

2/3 cup white sugar

1/3 cup of vegetable oil

2 large eggs 

1 teaspoon vanilla extract

1/2 cup white chocolate chips

3/4 cup chopped pecans

Directions:

1.  Preheat oven to 350 degrees

2.  Spray a muffin pan with cooking spray

3.  Mash bananas

4.  Add sugar to bananas and mix until well combined

5.  Add oil, eggs, and vanilla to banana mixture until well combined

6.  In a separate bowl whisk flour, baking powder, salt, baking soda, and spices

7.  Add flour to banana mixture until just incorporated.  DO NOT OVERMIX

8.  Mix in white chocolate chips and pecans

9.  Use a ice cream scoop and scoop into muffin pan

10.  Bake for 20 minutes 

11.  Allow muffins to cool in pan for about 5 minutes before transferring to cooking rack

If you are like my family ripe bananas are hard to come by.  But if you happen to have some this recipe is a must!

PS.  I need to find ripe bananas again to make up for giving away my husband's muffins twice now.

Enjoy!

XOXO

Chewy Oatmeal Cookies with Coconut

 

Memorial weekend was a great way to rest after our family vacation the weekend before.  What was even better was we had some friends who were hosting a BBQ.  Don't get me wrong.  I love hosting, but when you are hosting you just don't get to enjoy the moment as if you were a guest.  When I host I am always worrying if there is enough food, if people are having a good time, cleaning up, etc.  Blah!  Much better when I just get to eat, chat, and soak up some sun. 

What to bring?  Oatmeal cookies!  I figured we needed something healthy at a BBQ.  Ha!  These cookies are  loaded with goodies. I know when most people think of BBQ they don't normally think of oatmeal cookies.  But then I like to be different.

Ingredients:

1 cup butter

1 cup all purpose flour

1/4 cup wheat flour

1/2 teaspoon baking soda

1 cup white sugar

1 cup brown sugar

2 eggs

2 cups flaked coconut

3 cups quick oats

3/4 cups raisins 

3/4 cup semi sweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees

2.  Cream together butter and sugars until the mixture is light and fluffy.

3.  Add in eggs one at a time.

4.  In a separate bowl whisk flour and baking soda together.

5.  Add dry ingredients to wet ingredients until just incorporated.  Do not over mix!

6.  Add coconut, oatmeal, raisins, and chocolate chips until just incorporated

7.  Use cookie scoop onto parchment lined cookie sheet.  

8.  Bake for 9 minutes.  Cool for about 5 minutes on sheet before moving to cooking rack.

Sometimes the things I bring to a potluck are either a hit or a bust.  These cookies were for sure a hit.  They were gone in a matter of minutes.  The poor husband asked if there was any more at home and looked pretty sad when I told him no.  What a hard life he lives. 

Enjoy!

XOXO

Asian Bowtie Pasta

 

I love pasta salads.  They are so versatile.  You can eat them hot, room temperature, or cold.  For my joint birthday BBQ with my friend Leslie I knew I had to make this pasta salad.  

Now if you ask my mom she would tell you that I am a pretty good cook, until it comes to Chinese food.  I say it's not my fault because Chinese food is a art and let me tell you I am not artist.  If you ask a Chinese person for a recipe this is usually their response, "oh just put a little of salt and little of soy sauce and what ever will make it taste good".  That my friend is not a recipe.  Needless to say I hardly ever ask my mom for recipes even though she is a pretty awesome cook.  What will my poor Chinese kids eat?  This salad!  

Okay unlike most Chinese cooks I actually have listed ingredients.  Maybe I am a "banana" like those kids in high school use to call me.  Whatever!  I like instructions.

Ingredients:

1 lb farfalle (bowtie) pasta

1/3 cup vegetable oil

1/4 cup plus 1 tablespoon soy sauce

1/4 cup sesame oil

1/4 cup plus 1 tablespoon honey

3 tablespoon rice wine vinegar

2 red, yellow, or orange bell peppers, cut julienne

1 cup of green onions diced

2-3 cups shredded rotisserie chicken

3 tablespoons roasted sesame seeds

Pepper to taste

3 cups washed baby spinach

2 tablespoons red pepper flakes (optional but highly recommended)

Directions:

1.  Boil and cook pasta according to directions.  Drain pasta and set aside.

2.  Use small pot to heat oil, soy sauce, sesame oil, honey, and rice wine vinegar over low heat until honey is dissolved.  Remove from heat and toss in the pasta.

3.  Add the bell peppers, chicken, green onions, pepper, sesame seeds, and red pepper flakes.  Toss well to coast all ingredients.

4.  Before serving, toss the pasta with the spinach.

Pasta can be served chilled or warm at room temperature.  

This bowtie pasta salad was a hit at the BBQ.  I made a pretty big tray of it and by clean up time it was all gone.  Even had people ask for the recipe.  I call that a hit!  The husband even asked me to make it a few days later after the party because he didn't get much of it at the BBQ.  

Enjoy!

XOXO

Honey Soy Pepper Wings

I have always been a dark meat kind of girl when it came to my chicken.  So naturally I love chicken wings.  How can one not like dark meat?  When cooked correctly the chicken meat is tender and juicy.  My mom use to make chicken wings all the time when I was a girl.  Mom always said chicken wings are the best because they are easy to cook and easy to serve.  Oh I love my mom.

This is a super easy recipe for chicken wings.  However it does require 12-24 hours to marinade. 

Ingredients:
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
2 tablespoon minced garlic
2 tablespoon minced ginger
2 tablespoons ground black pepper
2 tablespoons siracha sauce (hot sauce or rooster sauce)
3 lbs wings
Sesame seeds and chopped green onions for garnish

Directions:
1.  Combine all the marinade ingredients in a bowl and mix well.
2.  Dry wings and place in plastic bag.  Pour marinade over wings.  Cover and refrigerate for 12 to 24 hours.
3.  Preheat oven to 375 degrees.
4.  Arrange wings on a baking sheet and bake for 15 minutes.
5.  Raise oven temperature to 450 degrees and bake for 12-18 minutes, until the skin is brown and crispy.
6.  Sprinkle with garnishes and serve!

These chicken wings are super yummy.  The chicken wings are sweet with a kick.  When they first came out of the oven the husband announced that he was not in the mood for chicken wings and ate a sandwich.  What a fool!  He sure missed out.  However, 2 days later he decided to eat the left over chicken and realized that he sure missed out.  Don't be a fool like my husband.  Eat the chicken when it come out the oven.  It is delicious!

Enjoy!

XOXO