my favorite chocolate chip cookies.

Everyone needs a good chocolate chip cookie recipe in their back pocket.  

I'm not much of a baker, although I do like to try!  This is the one "baked good recipe" that I now have memorized and actually never worry will turn out badly.  I found a version of it a few years ago, after years of searching relentlessly to find a cookie recipe my hubby approved of, and have used it ever since.

But - you have to love REALLY soft, almost under-baked cookies.

As I said, I found the original version years ago, but have since made my own adjustments,  adding more vanilla, baking a bit less, and almost always using dark chocolate chips.  Clearly that makes them healthier.

You will need:
1 cup brown sugar
1 cup white granulated sugar
1 stick of unsalted butter, softened
1/2 cup oil
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 cups flour
2 tsp vanilla
1 bag (2 cups) of dark chocolate chips

To make: 

• Mix the sugars, butter and oil together until combined, then add the eggs and beat until fluffy.
• Add the rest of the ingredients and mix until well combined. 
• Grease a cookie sheet and place round dough balls that are a bit more than a tablespoon full - do not flatten.  I usually put 12 on a pan at a time, and this recipe will yield about 3 1/2 dozen...depending on how much cookie dough you or little people that are "helping" consume. 
• Bake at 350 degrees for NO MORE than 8 minutes.  They should barely browned on top - or not at all.  Let cool on baking rack.  They will flatten slightly.  They will be gooey and delicious.  If you like crispy cookies, this is not your recipe.  You could bake a bit longer if you want...but I wouldn't!  They are best while still gooey, but still quite good for a couple days after.

Happy baking!!!!! 

food love : pumpkin banana muffins

Sorry if you hate this word moist, but recently I made the most moist and delicious pumpkin banana muffins that I simply had to share the recipe!

These are made with apple sauce, no butter, and wheat flour...so they are reasonably healthy...as long as you don't slather butter all over them.  Oh, and they were enthusiastically approved by my two and four-year-olds!  (Believe me, when my picky son loves something, the recipe is worth sharing.)

Oh, and as with any banana bread recipe, they are better the next day!

What you'll need: 
1 1/2 ripe bananas
1/2 cup pumpkin puree
1/2 cup sugar
1/4 cup applesauce (I used natural, no sugar added)
1 cup whole wheat flour
1/2 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla or maple extract (maple gives it an interesting twist)
1 egg

To make : 
Pre-heat oven to 350 degrees.  Mash banana in large bowl.  Add pumpkin puree and sugar and mix together thoroughly.  Add the rest of the the ingredients and stir until just combined. Pour or spoon batter into a 12 muffin pan, either greased or lined with cupcake liners. Bake for twenty minutes or until toothpick inserted in center comes out clean.    
(Recipe adapted from here.)

Makes 12 muffins.  Calories : 94  Fat : .5g Carbs: 21.1 Protein: 1.8g Sugars: 11.1g

Can you believe it is almost Thanksgiving?   I feel like I should already be in Christmas mode.  We are hosting the turkey feast again this year, and I am so excited (and slightly stressed, of course!) 

Best food day of the year!

What is your go-to dish to bring?  

Favorite to eat?

I'll confess, I'll always be a mashed potatoes and gravy kinda girl on Thanksgiving.

Hubby likes cheap-o store-bought pumpkin pie.

So as long as I go out and buy one of those, we are golden.

Have a fabulous weekend!

lime-crusted tilapia

I've been itching to be blogging more - but honestly have had a lot on my mind and schedule lately. That, along with a chaotic/messy house due to our current renovation project (the powder room..oy!) has made it difficult for me to get anything on 'paper.'

So I'll start off easy...a recipe.

I had made this a couple times in the past, but Hubby claims he doesn't remember and that this was the most amazing thing he's eaten in ages! (Totally paraphrasing there.) This doesn't shock me because with two small children I have been making a lot of, well, "kid-friendly" dishes as of late.

There are a lot of foods I regret eating, because they make me feel kind of icky afterward.  But you know what I NEVER regret eating?  Fish.  Fish and veggies and a big glass of red wine.  To me, that is the perfect meal.  Absolutely no guilt, yet fully satisfied.

This dish is perfect for summer because of the lime kick added to the fish.  Lime and summer go together perfectly, don't they?  (Can I get an "Amen" from Corona drinkers???)

Lime Crusted Tilapia

(adapted from this recipe)

Ingredients:

(for the fish)

4 tilapia filets

1 cup Panko bread crumbs

juice from two limes

1/2 cup olive oil

(for the dressing)

1/2 cup mayo

2 TB balsamic vinegar

2 TB honey

1. Pre-heat oven to 400 degrees.

2. Spray a glass baking dish with oil. 

3. Whisk together ingredients for dressing in a small bowl and set aside.

4. Put the Panko in a shallow bowl and whisk the olive oil and lime juice together in another.

5. Coat one filet in the oil and juice mixture, dredge in the Panko crumbs until covered, then place in dish.  Repeat with other filets.  Make sure you use all the Panko.  Just sprinkle whatever doesn't adhere to the filets evenly over the tops before baking.  For an added kick - sprinkle with more lime juice, also!!!!  Go wild, it's summer.

6. Bake for 12-15 minutes.

7. Serve over a bed of spinach and halved cherry tomatoes.  Drizzle liberally with the creamy vinaigrette. 

Enjoy! So, so good!

spinach from my teeny tiny veggie garden -- and can you tell which one tomato is, too? :D

Hope to be back soon with some renovation updates, a lil Stitch Fix action, and, (grandparents, I didn't forget you!!!!) sweet kiddo pics/updates!

sweet corn, tomato & basil pizza

I am always happy to add a good pizza to my recipe collection.

This one comes from Martha Stewart and it is completely delish.

I know what you are thinking: sweet corn on a pizza?  Just trust me - it's good.

I didn't do it completely a la Martha, as her recipe calls for grilling the pizza as well as letting your dough sit for four hours, and I wasn't up for the extra mess and time commitment these two elements would entail.  I am messy and impatient, clearly.

So I made a quick and simple pizza dough {the 'just add water' kind}, followed the package directions to make it 'thin and crispy,' and baked my pizza in the oven like the lazy mama that I am.  ;)

For you ambitious cooks, here is the full recipe in all it's Martha Stewart wonderfulness.  {Let me know how it comes out, as grilled pizza dough sounds SO good!}

For the rest of us, here is how I did it...

You will need:
-pizza crust of your choice {thin crust is great for this sweet/savory pizza.}
-1/4 cup grated parmesan cheese
-2 ears of sweet corn
-2 whole peeled garlic cloves
-1/2 tsp. coarse salt
-2 tsp of olive oil, and more for drizzling
-2 Roma tomatoes, thinly sliced
-4-6 oz mozzarella cheese, shredded or sliced
-fresh basil leaves

To make:
1. Prepare the dough/crust of your choice.  Spread onto lightly oiled pizza pan or seasoned stone.
2. Puree in a food processor the corn, parmesan cheese, garlic cloves, olive oil, and salt until mixture is smooth with some small chunks.
3. Thinly slice 2 Roma tomatoes.
3. Drizzle a bit of olive oil on your pizza crust, then top with a thin layer of the corn mixture, the tomato slices, and sprinkle generously with shredded mozzarella cheese.
5. Bake 8-10 minutes at 425 degrees {or 350 if you are using flatbread} or until cheese is melty and crust is golden brown.
6. Top with fresh basil leaves and enjoy!

g

blueberry {superfood} salad

I love fruit in my salads, 

but I'd never tried blueberries until now.

So. glad. I. did.

Sorry for the photo quality -- I made this at about 9pm with no natural light! :(

Super easy.  Super healthy. Super-foodie!  

{walnuts, spinach, blueberries!}

You will need:

1 pint of blueberries

1 package of baby spring mix or baby spinach

1 4 oz. tub of crumbled feta 

1/2 cup of walnut pieces 

{I toast mine in a single layer on a baking sheet for five minutes at 350}

optional: 1 chicken breast, cooked and sliced

Dressing: 

 1/3 cup olive oil

2/3 cup red wine vinegar

1-2 tbsp dijon mustard - depending how tangy you like it

To make salad: Arrange greens on plates, add blueberries, walnuts, feta and chicken {if using} and drizzle with dressing.

{recipe based off one I saw recently in a Kroger mailer - however I made a few small changes and the dressing I concocted.  not sure how to cite that as I have nothing to link it to, but thanks Kroger peeps!}

Makes 2 large meal-size salads, or 4 side salads.

So good! 

Have a {fabulous} weekend!

g

PS - another 'my life' post next friday!

sorry -- been busy with projects and slacking on the writing...

easy guacamole

There are a lot of lists floating around out there regarding things that everyone should know how to make, from memory, when they leave the nest.  

 I knew how to make exactly zero things from any of these lists when I left home and went to college.  In fact, I knew zero when I got married.  Especially not from memory -- yeah right.

I was petrified of making anything for anyone.  The perfectionist in me didn't want it to turn out badly, so I just never tried.  I've since completely changed my attitude -- and learned to LOVE trying!

The fact is, cooking and baking take practice, and some failure.

Hopefully my kiddo will have some practice under his belt by to time he heads off to college. 

So what should he know by the time he is 18?

The overachiever in me say, "Everything!"

The realist in me came up with the following so far:

1. guacamole

2. tomato salsa

3. chocolate chip cookies

4. a good burger

5.  a grilled cheese sandwich

To me, that seems like a good foundation, but I'd like to come up with a solid list of ten.  

Help me out with this one, my lovely blog friends, 

in the comment section below!

*  *  *  *  *  

Anyway, here is how I make easy guacamole.  Not sure if there is such a thing as "difficult guacamole."  

Am pretty sure it is always pretty easy!

Besides, these are things I seem to always have around the house, which makes it

"convenient guacamole. "

:)

What you need:

3-4  ripe avocados 

1 red onion

several tomatoes {I use 2-3 Roma}

fresh cilantro {or one tablespoon dried}

juice of one lime
salt and pepper

1. Cut the avocados length-wise and spoon out into a large bowl, removing pit.

2. Add chopped onion and tomatoes.

3. Add lime juice and cilantro.

4. Season with salt and pepper to taste.

5. Mash to desired consistency.  

I like mine on the chunky side, rather than really creamy...

but that is up to you!

Serve with tortilla chips as an app, 

or alongside the sour cream with tacos or quesadillas.  

Pure yumminess -- and healthy, too!

So...what would be on your list?

g

comfort food time: chicken pot pie!

While I try to cook rather healthy during the week, 

sometimes I get hungry for

comfort food.

Food that makes you get your jammies on, curl up on the couch,

and watch some reality television with.

Food that, if you had to replace your husband with food, you would choose it to provide you with love an affection.  

Just kidding.

:)

One of my favorite comfort foods is chicken pot pie.

Back when I was too afraid to cook I would buy the 99 cent Banquet variety, 

and would have to eat two or three to achieve the right level of "comfort"

{aka food coma.}

Then I decided to be brave and try

the homemade version.

Best decision I've ever made {recently.}

The recipe I used is found {here} -

the only difference is I used chicken,

and I did it 

double-crusted.

Yeah, that's right - 

we aren't afraid of carbs 'round here.

No sir.

{okay, a little.}

Mmmm...so flippin' good...

especially curled up on the couch with a glass of wine, 

watching drama ensue on The Bachelor!

{best 'women tell all' in a looong time!} 

What is your favorite comfort food?  

g

french breakfast puffs {aka: sugary, donut-y goodness}

It's almost the weekend -- hurrah!

Plans include: 

• date night {with sweet friends watching over baby!} tonight to celebrate Hubby's 31st!
• Mimi and Mustache {hubby's parents} coming to visit, hang with Baby Mac, and then get some delish Mexican food Saturday night.  {keeping with the M theme...Margarita for Mama, perhaps???}  
• Game watch on Sunday with Nana and PawPaw {hubby's other parents} -- gonna get Cormac all decked out to cheer on the UK Cats!
• Baking...something sweet???

I'm no baking genius...but made these recently, and they were easy and delish.  You know, if you like buttery, sweet, cinnamon, sugary awesomeness.  

Recipe found here, a la PW.

All I can say is that Baby Mac needs to get older so he can help sample my forays into the baking world.  Pretty sure I ate more than my fair share of these.

While I don't have a huge sweet tooth, on the weekends please gimme my breakfast sweet, and my coffee black.

Much sugary-sweet weekend love to you!

g

healthy stir-fry #3 : {broccolini, walnuts and gingered beef}

Here we are folks - the third installment of my favorite healthy stir-frys.  This one is for you red meat lovers out there.  And you broccoli lovers.
{adapted from recipe found on prevention.com}

You will need:

2 Tbsp fresh ginger, finely chopped

1 Tbsp soy sauce

1/4 cup water

3 Tbsp sesame oil

1 1/2 lbs {I used 4 bunches} of broccolini {baby broccoli}

 3/4 lb of flank steak -- I buy it already in thin strips...cheaper/easier that way -- then I cut the strips into smaller, more bitesize pieces.

1 bunch of scallions {green onions, about 6} cut into 1 inch pieces 

1/2 cup walnut pieces, chopped coarsely {toast them for extra yumminess!}

1. Whisk ginger, soy sauce, and a few tablespoons of the water in a small bowl.

2. Heat sesame oil on high heat in your wok.

3. Add broccolini and stir fry for 3 minutes.  Then add rest of water and stir fry another 2-3 minutes.

4. Add steak, scallions, and soy mixture and stir fry 2 minutes or until beef is just cooked through...don't overcook.

5. Stir in chopped walnuts and serve hot!

 I'm not the hugest broccoli fan...but I'm trying!  

It is soooo good for you (vitamin C!!!)

 I'm a nerd and like to chop all my ingredients and display on one huge cutting board before dumping them in the wok/pot/pan.

This cutting board is not nearly big enough.

 When you first put your broccolini in the wok, it looks kind of dull...

 ...but after stir frying a few minutes and adding the water for a couple more, 

it turns a bright, vibrant green!  

Hopefully this, and stir-fry #1 and #2

inspired you to whip out that wok!

g

healthy stir-fry #2 : {tangy tomato and salmon}

This is by far my favorite stir-fry {and Hubby's.}
I found it a couple years ago on Prevention.com.  It is drool-worthy.  There is no part of this that isn't good.  Plus, it's healthy...which is the best part.  Salmon has Omega-3 fats, which are awesome for your brain.  And let's face it...we could all use a little boost. ;)

You will need:
1 lb fresh skinless salmon - cut into bite-size pieces  {have your meat person cut the skin off...don't try to be a hero.  not worth the effort.}
1 med red onion, thinly sliced
4 Roma tomatoes, chopped
3 cups mung bean sprouts {I just used a whole package, about 8 oz.}
1 Tb fresh chopped ginger {sometimes it gets expensive getting fresh when you could just use dried...but with ginger it is cheap, so don't skimp!  I actually use twice as much ginger in this.  Ginger is my middle name. Not really.}
1/4 cup fresh cilantro, chopped
2 1/2 tsp sesame oil {if you are a stir-fry fanatic this is a staple in your pantry}
3 Tb packed brown sugar
2 Tb soy sauce {I use dark aged Tamari}
2 tsp rice wine vinegar {another stir-fry staple!}

1. Heat your sesame oil in your wok - of course, on high heat for a stir fry.
2. Add onion and stir-fry 2 minutes until your onions are a delicious golden brown.
3. Stir in tomatoes, brown sugar, soy sauce and vinegar, stirring for 3 minutes.
4. Add sprouts, salmon and ginger.  Cook three minutes, stirring often.  Salmon should be slightly pink in the center.  No need to overcook.
5. Serve on a bed of rice and sprinkle with cilantro.

Whoever you are serving this to will want to kiss you...so be careful who it is.

I paired the meal with an amazing shiraz {The Formula, Robert's Shiraz - 2004}

 A fresh herb chopping knife - not sure if that is the technical name - is an awesome gift for the cook in your house. just sayin'. Hubby got me the one above at Sur La Table.

Fresh ingredients make me glow with happiness.  Is that odd?

 if you don't like onions...well, then I don't know if I can help you.  ;)

 The smell in your kitchen at this point should be a.maz.ing.

 Don't omit these bean sprouts.  Please. I beg you. They add a bite/crispness to the texture.

 All of this = good stuff.

Serve and enjoy the "ooooohs" and "mmmmms" from the loves that you serve it to.

#3 is next week.  

Hope you like broccoli!

g

healthy stir-fry #1 : {shrimp, spinach, and mushroom}

I really love stir-frys.  

I get some sort of weird culinary high when using my wok.

Anyway, couple years ago I was on a major stir-fry kick, and I tried a ton of recipes.

Over the next three weeks I will share my 

three favorite healthy stir-frys.

Don't be scared away by the word "healthy." 

They are good.

Healthy Stir-Fry #1: Shrimp, Spinach and Mushroom

You will need:

1 lb of fresh, medium shrimp {deveined and tailless}

10 oz of fresh baby spinach

1 lb of shitake mushroom caps

a good-sized chunk of fresh ginger

4 cloves garlic, minced

2 tsp sesame oil

2 Tb soy sauce {low-sodium}

2 Tb sherry or rice wine vinegar

1 tsp packed brown sugar

1. Whisk together soy sauce, sherry and brown sugar in a small bowl.

2. peel and finely chop your ginger

Mmmmm....mushrooms!

3. Add the sesame oil to your wok - which should be on high heat.

4. When the oil is hot, add your mushroom caps and stir-fry about 2 minutes.

5. Add the shrimp, garlic, ginger and stir-fry one minute.

Take a sip of wine.  That's the stuff.

6. Add the spinach and the soy mixture.  It will seem like a ton of spinach.  That's normal.

7. Stir the spinach into the mixture for a couple minutes, until it is wilted.

Serve with jasmine rice...so delish!  

Garlic and ginger goodness...not to mention super-healthy spinach!

Next week I'll share my absolute favorite healthy stir-fry...tangy salmon and tomato!

You'll faint, it's so good.

g