2 cups plus 3 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 sticks butter, at room temperature
1 cup granulated sugar
2/3 cup brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 (10-ounce) block high quality semisweet chocolate, chopped
In a small bowl, whisk the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate chips and mix on low into the batter.
Form the dough into 3½-ounce balls (1/3 cup each). Place 4 balls an equal distance apart on a prepared pan and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.
Combine all the ingredients in a large bowl and mix until combined. Cover with a towel and let stand until it has doubled in size, about 12 hours.
– 2 Tablespoons Butter (Margerine)
– 1/2 Tablespoon Flour
– 2 Cups milk
– 1 LB. Extra Sharp Cheddar (shredded)
– ½ LB. Monterey Jack (shredded)
– 1 Tablespoons Hot Sauce
– 2 teaspoons mustard powder
– 1 Cup Mayo (light) - yes believe it or not (secret ingrediant)
– 1 Cup Sour Cream
– 12oz Elbow Macaroni Noodles
– 1/2 Cup Panko
In saucepan, heat 1 tablespoon of butter and 1/2 tablespoon of flour over medium heat. Cook until the roux starts. At that point, add 1/2 cup of the milk or cream and stir until sauce thickens. Add an additional milk or cream and stir for 1-2 minutes. Make sure it is not thick, add more milk to losen.
Next add grated cheese to sauce slowly stirring until the cheese is blended and sauce is smooth and creamy. Add 1-2 tablespoons of your favorite hot sauce at this point.
Mix together pasta, sauce, mayo and sour cream and pour into a dish. sprayed with a good non-stick spray
Blend (Food Processor) 1 tablespoon of butter with the panco, sprinle on top.
Bake at 350 degree for about 1 hour (or until mac & cheese becomes hot and bubbly). Dont over bake or cheese starts to dry.
Create a rub:
1/4 tablespoon Red cyan pepper
1 tablespoon paprika
1 teaspoon fine sea salt
1 tablespoon Cumin
3 tablespoons finely ground coffee beans
1 tablespoon garlic powder
1 tablespoon onion powder
Marinade in a food processor:
3-4 Garlic cloves
1/4 c Oil
2-3 tablespoons Vinegar
Stalk of Green onions
Rub chicken with rub (under skin if applicable)
Add marinade to chicken and rub at least 1 hour before Grilling (overnight marinade best results)
4 Oz Cream Cheese
1/2 Cup Salsa Verde
1 Small Bunch fresh Cilantro, Chopped
1 tsp Cumin
1/2 tsp Garlic Powder
6 Chicken Breasts
3 Oz Fresh Spinach
3 Oz Pepper Jack Cheese
6 Oz Tortilla Chips, Crushed
Pound out the chicken breasts to about 1/4" thickness.
Blend together the cream cheese, salsa, cilantro, cumin and garlic powder to form a mixture.
Spread spoonful of mixture across each breast. Top with spinach leaves and then cheese.
Roll closed (apply toothpicks) and cover in crushed tortilla chips.
Bake at 350 covered for 30 to 35 minutes or until chicken is cooked through.
4 lg portobello mushrooms
2 small zucchini
1/2 c. extra-virgin olive oil, plus more for brushing
1/2 c. minced shallot (1 large shallot)
1/2 tsp. red-pepper flakes
2-3 cloves of garlic
1/2 c. finely grated Parmesan cheese
1 1/2 c. quinoa, cooked according to package directions (2 cups cooked)
2 tsp. kosher salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs
Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, garlic and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, overnight gives a good result.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into 1/2-inch-thick patties, pressing firmly. Cook until golden brown and cooked through, about 3 minutes per side.
1 lg piece of flank steak, 2-3 lbs
1/3 c. fresh lime juice
2 tsp. lime zest
1/4 c. Olive Oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. Onion powder
1 tsp. garlic powder
1 tb. soy sauce
1/2 tsp. ground chipolte chile powder
Combine all ingredients and marinate for 2-3 hours. Slightly oil the outdoor grill with oil and cook for 2-3 minutes on each side.
SERVES 4 -6