Turkey Chili with Sweet Potatoes

Image source: Kalyn’s Kitchen

When the temperature dips below 20 degrees F and we’re covering our faces not because of a virus, but because our cheeks may freeze, hot comfort food is in order! I’ve posted recipes for Vegetarian Chili and Beef Chili, but Turkey Chili with Sweet Potatoes is my new favorite warm-up-in-cold-weather recipe. I made this Turkey Chili in a crockpot, but it can be cooked on a stove. Have extra? Freeze it for another-ummm–chilly day. Do you make Turkey Chili? Do you add sweet potatoes? Have suggestions for other ingredients to add?

Stay warm, hon.

Turkey Chili with Sweet Potatoes

Ingredients:

  • 2 pounds ground turkey
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 sweet potato, peeled and cut into 1-2 inch chunks
  • 3 garlic cloves, minced
  • 2 (28-ounce) cans tomatoes (I used one can diced tomatoes and one can crushed tomotoes)
  • 1 (16-ounce) can red kidney beans
  • 1 cup water or 1/2 cup beef broth and 1/2 cup water
  • 2 Tablespoons chili powder (adjust if you like things more or less spicy)
  • 1/2 teaspoon cumin
  • 2 teaspoons paprika
  • 1 teaspoon cocoa powder (yup–cocoa powder)
  • 1 teaspoon salt
  • 1/2 teaspoon of pepper

Directions:

1.  Brown ground turkey.

2.  Place browned turkey and remaining ingredients in crock pot, stirring to blend.

3.  Cover and cook on low setting 6 hours.

Don’t have a crock pot?  Don’t worry.

1.  In a frying pan, saute ground beef and onions until soft.

2.  Drain off fat.

3.  Transfer mixture to a large pot.

4.  Add remaining ingredients.

5.  Bring to a boil, them simmer, covered, approx. 45 minutes. Chili’s ready when sweet potatoes can be sliced easily.

Yield:  Approx. 8-10 servings.

Roasted Cinnamon Sugar Pumpkin Seeds

My co-teacher, Hannah, scooping and sharing the insides of a pumpkin.
Image soure: Joy Food Sunshine

I like roasted seeds and nuts (do I sound like a squirrel?), but have never tried sweet roasted pumpkin seeds. When we were scooping pumpkins and saving the seeds for our two preschool classes, my co-teacher Hannah said she loved the seeds with cinnamon. Mind blown! What planet am I living on? How did I not know about these? Hon, here’s a healthy, vegetarian, vegan, gluten-free, dairy-free, paleo-friendly, kosher recipe from Joy Food Sunshine that I must try!

Happy carving, scooping and baking!

Roasted Cinnamon Sugar Pumpkin Seeds

Tips Before Roasting Cinnamon Sugar Pumpkin Seeds

Pumpkin seeds must dry completely before roasting. Remove the seeds from pumpkins and rinse thoroughly, discarding any stringy orange pieces. Drain seeds by lining a large baking pan with paper towels, spreading seeds evenly in a layer, and letting sit for 24 hours. At the 12 hour mark, change damp paper towels for dry ones, stir to air out pumpkin seeds.

Ingredients:

  • 3 cups pumpkin seeds dried for at least 24 hours
  • 3 Tablespoons coconut oil or butter (or vegan butter)
  • 1/2 teaspoon pur vanilla extract
  • 4 Tablespoons granulated sugar (or coconut sugar to make paleo)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt

Directions:

  1. Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
  2. In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
  3. Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart pot.
  4. Remove from heat and stir in vanilla.
  5. Mix in pumpkin seeds until they are all evenly coated.
  6. Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
  7. Spread pumpkin seeds on your prepared baking pan in single layer.
  8. Bake for 25-35 minutes, stirring every 10 minutes. They are done when they start to brown.
  9. To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
  10. Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.

Yield: 3 cups

Store pumpkin seeds in an airtight container for up to 1 week.

Easy DIY Kids Crafts & Recipes: Chewy Oatmeal Chocolate Chip Cookies

IMG_3194
Perfect for a Picnic
In anticipation of a social distance get together, Hannah and I searched for a cookie recipe that was low in sugar and dairy-free. We came across these “Ultimate Healthy Soft Chewy Oatmeal Raisin Cookies” on Amy’s Healthy Baking and switched out the raisins (picky eaters) for chocolate chips. The result? Yummy guilt-free cookies!
Happy baking, hon!
Ingredients:
  • 1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ teaspoons baking powder (gluten-free if necessary)
  • 1 ½ teaspoons ground cinnamon
  • ⅛ teaspoon salt
  • 2 Tablespoons (28g) coconut oil or unsalted butter, melted and cooled slightly (I used margarine.)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120mL) honey or agave
  • ¼ cup (40g) raisins (I used chocolate chips.)
Directions:
  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins (or choc.chips). Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

According to Amy’s Healthy Baking,

It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

If you prefer, pure maple syrup may be substituted in place of the honey or agave. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work.

For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in.

Yield: 15 cookies

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Bow-eautiful Holiday Wreath Linzer Cookies

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Holiday Linzer Cookies

I love these cookies. After seeing them decorated as wreaths by a judge from the t.v. show Top Chef, my daughters and I decided to do the same.  We added the bows. How festive! Wishing you and your families a peaceful holiday season.

Happy baking, hon.

Source: Previous post on Linzer Cookies, Williams-Sonoma Essentials of Baking cookbook, Top Chef judge Richard Blais’ Jelly Wreath Linzer Cookies

Right after cookies come out of the oven, decorate with sprinkles.
Right after cookies come out of the oven, decorate with sprinkles.

We added bows with vanilla icing dyed with red food coloring.
We added bows with vanilla icing dyed with red food coloring.

So pretty!
So pretty!

Ingredients:

2 cups (10 oz/315 g) all-purpose flour

1/2 teaspoon salt

1 cup (8 oz/250 g) unsalted butter, room temperature (or margarine)

3/4 cup (3oz/90 g) confectioner’s sugar, plus extra for dusting

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

6 Tablespoons seedless raspberry jam (I used strawberry jam)

Directions:

  1.  In a small bowl, combine flour and salt. Set aside.
  2. In a large bowl, combine butter (or margarine) and confectioner’s sugar. With mixer on medium speed, beat until smooth. Add vanilla and almond extracts and beat on low speed until well-blended.
  3. Add dry ingredients to butter/sugar mixture and beat until dough comes together in large clumps.
  4. Press dough together into a ball, divide into half, and form each half into a ball. Flatten each ball into a 5 inch (13 cm) diameter disk, wrap in plastic wrap, and refrigerate until firm, about 40 minutes.
  5. Position rack in middle of oven and preheat to 325 degrees F (165 C). Line two rimless baking sheets with parchment paper.
  6. Lightly dust work surface and rolling pin with flour.  (TIP:  Dough can be rolled out sandwiched between two pieces of wax paper.) Roll out dough 1/4 inch (6 mm) thick.  Make sure dough doesn’t stick to work surface by sliding a thin metal spatula under dough to loosen it.
  7. Cut out cookies with larger shape.  Cut out center of HALF the cookies with smaller shape. Place shapes on prepared baking sheets. Press dough scraps together and repeat rolling and cutting process. The small center cut-outs can be baked along with the cookies.
  8. Bake cookies until edges are light brown, 12-15 minutes. Let cookies cool on baking  sheets for 5 minutes, then transfer them to wire racks to cool completely.
  9. Decorate with sprinkles.
  10. Leaving a 1/4 inch (6 mm) border uncovered, spread about 1 teaspoon of jam over each cookie without a cut-out.  (TIP:  If cookies rise a tiny bit while baking and aren’t flat, spread jelly on the BOTTOM of the cookies without a cut-out. That way, the two flat halves will mesh seamlessly.)
  11. Decorate with bows. We mixed red food coloring in white icing and used a piping bag with a thin tip to create the bows.
  12. Store in an airtight container at room temperature up to 4 days.

Yield: This depends on the size of your cookie cutters. This batch yielded 24 cookies sandwiches and 24 miniature cookies.

Vegan:  There are no eggs in this recipe and margarine can be substituted for butter.

Linzer Cookies

Linzer Cookies
 Cookies that should Curtsey (they’re so fancy)!

Linzer Cookies

Linzer Cookies originated as Linzertortes, one of the oldest known tarts with a recipe discovered in an Austrian abbey in 1653.*  The recipe for this rich buttery dessert was introduced to America in 1856.  In Europe, the tart was filled with black currant preserves and topped with a lattice crust but, in America, raspberry has replaced black currant as the jam most often added.  Linzertortes may be a traditional European Christmas pastry, but I like them year-round!

I’ve only made Linzer Cookies a couple times in the past.  I remember them as complicated.  I was in the mood to try them again and came across this recipe in my Williams-Sonoma Essentials of Baking cookbook.  There are a bunch of steps to follow but–whew!–they weren’t complicated.

Happy baking, hon!

Gather ingredients.
Gather ingredients.

Make dough, roll, and cut out cookies.
Make dough, roll, and cut out cookies.

 

 

 

 

 

Bake both sides of cookies.
Bake both sides of cookies.

Cool cookies.
Cool cookies.

 

 

 

 

 

Sprinkle confectioner's sugar on top half of cookies.
Sprinkle confectioner’s sugar on top half of cookies.

Spread jam on bottom half of cookies.
Spread jam on bottom half of cookies.

 

 

 

 

 

 

Combine two halves. Enjoy!
Combine two halves. Enjoy!

Ingredients:

2 cups (10 oz/315 g) all-purpose flour

1/2 teaspoon salt

1 cup (8 oz/250 g) unsalted butter, room temperature (or margarine)

3/4 cup (3oz/90 g) confectioner’s sugar, plus extra for dusting

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

6 Tablespoons seedless raspberry jam (I used strawberry jam)

Directions:

  1.  In a small bowl, combine flour and salt. Set aside.
  2. In a large bowl, combine butter (or margarine) and confectioner’s sugar. With mixer on medium speed, beat until smooth. Add vanilla and almond extracts and beat on low speed until well-blended.
  3. Add dry ingredients to butter/sugar mixture and beat until dough comes together in large clumps.
  4. Press dough together into a ball, divide into half, and form each half into a ball. Flatten each ball into a 5 inch (13 cm) diameter disk, wrap in plastic wrap, and refrigerate until firm, about 40 minutes.
  5. Position rack in middle of oven and preheat to 325 degrees F (165 C). Line two rimless baking sheets with parchment paper.
  6. Lightly dust work surface and rolling pin with flour.  (TIP:  Dough can be rolled out sandwiched between two pieces of wax paper.) Roll out dough 1/4 inch (6 mm) thick.  Make sure dough doesn’t stick to work surface by sliding a thin metal spatula under dough to loosen it.
  7. Cut out cookies with larger shape.  Cut out center of HALF the cookies with smaller shape. Place shapes on prepared baking sheets. Press dough scraps together and repeat rolling and cutting process. The small center cut-outs can be baked along with the cookies.
  8. Bake cookies until edges are light brown, 12-15 minutes. Let cookies cool on baking  sheets for 5 minutes, then transfer them to wire racks to cool completely.
  9. Leaving a 1/4 inch (6 mm) border uncovered, spread about 1 teaspoon of jam over each cookie without a cut-out.  (TIP:  If cookies rise a tiny bit while baking and aren’t flat, spread jelly on the BOTTOM of the cookies without a cut-out. That way, the two flat halves will mesh seamlessly.)
  10. Using a fine-mesh sieve, dust cut-out cookies with confectioner’s sugar. Place cut-out halves on jam-covered halves.  Dust the miniature cookies with confectioner’s sugar.  Store in an airtight container at room temperature up to 4 days.

Yield: This depends on the size of your cookie cutters. This batch yielded 24 cookies sandwiches and 24 miniature cookies.

Vegan:  There are no eggs in this recipe and margarine can be substituted for butter.

*Source:  More interesting Linzertorte and Linzer Cookie info on the site Food Reference.

Still Chilly Chili

Chili in the crock pot.
Chili in the crock pot.

It might be Spring, but you’d never know it.

Yesterday in Alaska–umm, I mean New Jersey, schools were dismissed early, car windows needed scraping and driveways needed shoveling.  Backing out of my San Francisco-like driveway required expert driving (thanks, Hubby) so that the car wasn’t totaled a few feet from the front door!

Our Arctic Zone weather requires comfort food, and I consider Chili a warmer upper.  Chili also reminds me of skiing, and since I’m the Queen-of-Connecting-the-Dots (see post Toasty Tushy Melts the I.C.E. for more dot connecting), I’ll tell you why.

When you’ve been skiing and you’re wondering if frostbite has set in, Chili is practically required medicine.  I’ve been to ski lodges where plugged in electric cords lead from walls to crock pots clustered on tables.  At lunchtime, simmering chili is ready to serve.  (Skiers are such trusting people!)

We recently went skiing and I decided it would be great if dinner was waiting for us when we came home.  Enjoy this recipe.  Hon, I hope, it warms you from the inside out.

A ski day is a good day!
A ski day is a good day!

I made extra a froze some for another time.
I made extra and froze some for another time.

Chili

Ingredients:

2 pounds ground beef

1 green pepper, chopped

1 onion, chopped

1 garlic clove, minced

2 (16-ounce) cans tomatoes (I used chopped tomatoes)

1 cup water

2 Tablespoons chili powder (depending on how spicy you like your chili, I used 1 Tbl)

1 teaspoon salt and dash of pepper

1/2 teaspoon cumin

Optional:  2 (16-ounce) cans kidney beans, drained; other spices, such as paprika, dried mustard or whatever you want to sprinkle in

Directions:

1.  In a hot frying pan, brown ground beef.

2.  Place browned ground beef and remaining ingredients in crock pot, stirring to blend.

3.  Cover and cook on low setting 4 to 6 hours.

Don’t have a crock pot?  Don’t worry.

1.  In a frying pan, saute ground beef and onions until soft.

2.  Drain off fat.

3.  Transfer mixture to a large pot.

4.  Add remaining ingredients.

5.  Bring to a boil, them simmer, covered, 45 minutes.

Yield:  4-6 servings

Classic Black-and-White Cookies

Classic Black-and-White Cookies
Classic Black-and-White Cookies

Cake or cookie?  Or both?

Black-and-White Cookies are one of my family’s favorites. Whether they’re bigger than your head or bite size, everyone ooh’s and ahh’s at the sight of icing dripping over the edges of the part cake/part cookie dessert. They weren’t hard to make, but they took time and were messy. So, put on an apron, clear the counter, and get ready for some serious Cookie Therapy.

These cookies were so delicious, everyone in my house said, “Just one more.”  This recipe yields a lot of cookies so I froze a bunch. Even defrosted, they were yummy. You know I love a party.  How fun would it be to make these using food coloring on the white icing to match a color scheme?

Happy baking, hon!

Measure ingredients.
Measure ingredients.

Use a paddle attachment to mix ingredients.
Use a paddle attachment to beat until light and fluffy.

 

 

 

 

 

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Drop batter onto cookie sheet.
Form tablespoon size dough balls.

Bake until
Bake until edges begin to brown.

 

 

 

 

 

_____________________________________________________________________

Spread white icing on 1/2 of cookies.
Spread white icing on half of each cookie.

Spread chocolate icing on other half of cookies.
Spread chocolate icing on the other half of each cookie.

 

 

 

 

 

Let icing set
Let icing set.

Classic Black-and-White Cookies

Ingredients:

2 sticks (1/2 pound) unsalted butter (I used margarine*), at room temperature

1 3/4 cups granulated sugar

4 large eggs, at room temperature

1 cup whole milk (I used almond milk*)

1 teaspoon vanilla extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1 teaspoons baking powder

Icing Ingredients

4 cups confectioners’ sugar

1/3 cup boiling water

1ounce bittersweet chocolate, melted

1.  Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper.

2.  Place flours and baking powder in a bowl and mix well.

3.  Place butter (or margarine) and granulated sugar in a mixer fitted with a paddle and beat until light and fluffy. Add eggs, one at a time, mixing well between additions. Add milk (or almond milk) and vanilla and beat well. With mixer running, gradually add dry flour ingredients to butter mixture, beat until completely mixed

4.  Form the dough into tablespoon-size balls and place about 2 inches apart on prepared baking sheets.  Transfer to oven and bake until edges of the cookies just begin to brown, about 25 minutes.  Transfer to a wire rack and repeat with remaining dough.

5.  Icing:  Place the confectioners’ sugar in a large mixing bowl and add water, 1 Tablespoon at a time, until the mixture is spreadable but still thick.  Transfer half the icing to another mixing bowl and stir in the melted chocolate. Set aside to cool.

6.  Spread half of one side of the cookies with the white icing and the other half with the chocolate icing. Set aside until the icing hardens.

Yield:  about 6 dozen cookies

Substituting margarine for butter and almond milk for milk made these cookies dairy-free.

Source:  Family Circle magazine

Summer Dinner Menu

Chicken Slider, Potato Salad and String Beans
Chicken Slider, Potato Salad and String Beans

I was so happy with this meal, I wanted to share the whole menu with you.

Happy cooking, hon!

Salad:  Escarole with green apple, celery root and toasted pecans

Main Dish:  Chicken Sliders with Herbed Mayo

Side Dish:  Old-Fashioned Potato Salad

Veggie:  Steamed String Beans

Dessert:  Chocolate Chip Cookies

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Escarole salad
Escarole Salad recipe found in Fine Cooking magazine.

Salad:  Escarole with Green Apple, Celery Toot and Toasted Pecans

According to Fine Cooking, the vinaigrette tastes better when made ahead. The recipe recommends preparing vinaigrette up to 2 days before serving and store in refrigerator, tightly covered. Bring vinaigrette to room temperature and whisk lightly before dressing salad.

Ingredients:

2 Tablespoons cider vinegar

1 Tablespoon minced shallot

2 teaspoons Dijon mustard

5 Tablespoons extra-virgin olive oil

1 medium head escarole (about 1 lb.)

1 medium Granny Smith Apple (7-8 oz.)

1 small celery root (about 1/2 lb.)

1/2 cup pecan halves, toasted (I spread them out on a toaster tray and toasted them a few times.)

Sea salt or kosher salt and freshly ground black pepper

optional:  1/4 lb. blue cheese, crumbled to yield about 1 cup (I didn’t add blue cheese to the salad above.)

Directions:

1.  To make the vinaigrette, whisk the vinegar, shallot, mustard, 1/4 teaspoon salt, and a few grinds of black petter. Let mixture stand for 10 minutes, then whisk in olive oil. (If adding blue cheese, add 2 Tablespoons of crumbled blue cheese and stir gently.)

2.  Remove any tough, discolored, or broken outer escarole leaves. Trim off root end and tear leaves in bite-size pieces.  Wash well.  (Estimated amt-6 lightly packed cups.) If you prepare the escarole ahead of time, store in a bowl covered with a slightly damp towel in the fridge until ready to toss.

3.  Up to 1 hour before serving the salad, peel, core, and dice apple into 1/4 inch cubes (about 1 1/4 cups). Slice the thick skin from celery root and dice it the same as the apple. (I didn’t have celery root, so I just diced a celery stalk.)

5.  Add celery to diced apple and toss with 2 Tablespoons of vinaigrette to prevent discoloration. Cover and refrigerate until ready to toss the salad.

6.  Ten minutes before serving salad, toss the escarole and apple/celery root mixture with remaining dressing. Break up pecans into salad and toss to incorporate. Season to taste with salt and petter. (If adding blue cheese, the magazine says the blue cheese will add a little saltiness, so don’t oversalt the salad. Crumble remaining blue cheese over salad just before serving.

Serves 6 to 8

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Chicken Sliders with Herbed Mayo
Chicken Sliders with Herbed Mayo from blog Mamas Gotta Bake

Main Dish:  Chicken Sliders with Herbed Mayo

Slider Ingredients:

1 pound boneless, skinless chicken breast, flattened and cut into approx. 2″ x 4″ pieces (I bought mine pre-flattened and used a little more chicken than the recipe called for.)

1 1/2 cups panko crumbs (or regular bread crumbs if you can’t find panko crumbs)

1 cup all-purpose flour

2 eggs, beaten

1 Tablespoon milk (I used almond milk.)

vegetable or canola oil for frying

salt and pepper to taste

8 mini slider rolls (I found dairy-free Mini Pretzel Rolls at Whole Foods)

Extras–lettuce, tomato, onion

Herbed Mayo Ingredients:

1/2 cup mayonnaise

1 teaspoon finely minced parsley

1 teaspoon finely minced chives

1 teaspoon finely minced chervil (optional)

1/2 teaspoon mustard (dijon or brown)

1 teaspoon lime juice

salt and pepper to taste

(I used a combo of fresh and dried herbs.)

Directions:

1.  Rinse chicken with cool water and pat dry.  Cut into approx. 2″ x 4″  pieces. LIghtly season chicken on both sides with salt and pepper.

2. Make a “dredging station” by putting panko crumbs in one shallow bowl, the flour mixed with salt and pepper in another shallow bowl, and the 2 eggs beaten with 1 Tablespoon of milk (or dairy substitute) in a another shallow bowl.

3.  Using tongs or a fork, dip chicken into flour and gently shake off excess.  Next, dip it into egg mixture on both sides. Last, dip chicken into panko crumbs, pressing crumbs to adhere to chicken. Lay finished coated pieces on a wax paper covered baking sheet.

4.  In a large skillet, over medium heat, pour vegetable oil about 1/4″ deep. Fry chicken when oil has heated up (but not too hot, otherwise the outside coating will burn and the chicken inside won’t cook through.) Without crowding pan, fry chicken until pieces are golden brown. I always check doneness of chicken by making a small cut before removing from pan.  Remove from pan and drain on paper towel.

5.  To make the Herbed Mayo, place all ingredients in a small bowl and whisk together until smooth. Adjust salt and pepper to your own taste. Cover bowl and refrigerate until ready to use.

6.  Assemble sandwiches, spread with Herbed Mayo.

Servings:  8 Slider Sandwiches

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Old-Fashioned Potato Salad from cookbook Barefoot Contessa at Home
Old-Fashioned Potato Salad from cookbook Barefoot Contessa at Home by Ina Garten

Side Dish:  Old-Fashioned Potato Salad

Ingredients:

3 pounds small red potatoes

kosher salt

1 cup mayonnaise

1/4 cup buttermilk, milk, or white wine (I used white wine in dish above.)

2 Tablespoons Dijon mustard

2 Tablespoons whole-grain mustard

1/2 cup chopped fresh dill

freshly ground black pepper

1/2 cup medium-diced celery

1/2 cup small-diced red onion

Directions:

1.  Place potatoes and 2 Tablespoons salt in large pot of water. Bring water to a boil, then lower heat and simmer for 10 to 15 minutes, until potatoes are barely tender when pieced with a knife.  Drain potatoes in a colander, then place colander with potatoes over empty pot off the heat and cover with a clean, dry kitchen towel.  Leave potatoes to steam for 15 to 20 minutes, until tender but firm.

2.  In a small bowl, whisk together mayonnaise, buttermilk (or wine), Dijon and whole-grain mustards, dill, 1 teaspoon salt and 2 teaspoon pepper. Set aside.

3.  When potatoes are cool enough to handle, cut them into quarters or halves, depending on their size.  Place cut potatoes in a large bowl and pour dressing over them to moisten.  (As the salad sits, you may need to add more dressing.) Add celery and red onion, 2 teaspoons salt, and 1 teaspoon pepper.

4.  Toss well, cover, and refrigerate for a few hours to allow flavors to blend.

Serves:  6 to 8

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Chocolate Chip Cookies
Tate’s Bake Shop Chocolate Chip Cookies 

Dessert:  Tate’s Chocolate Chip Cookies (thin and crisp)

Ingredients:

2 cups all purpose flour (I used 1 cup unbleached flour, 1 cup whole wheat flour)

1 teaspoon baking soda

1 teaspoon salt

1 cup salted butter or margarine, softened

3/4 cup granulated sugar

3/4 cup firmly packed dark brown sugar

1 teaspoon water

1 teaspoon vanilla

2 large eggs

2 cups semisweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.  Either grease two cookie sheets or line them with parchment paper.

2.  In a large bowl, stir together the flour, baking soda and salt.

3.  In another large bowl, cream the butter and sugars.  Add the water and vanilla.  Mix the ingredients until they are just combined.

4.  Add the eggs and mix them lightly.  Stir in the flour mixture.  Fold in the chocolate chips.  Don’t overmix the dough.

5.  Drop the cookies 2 inches apart onto the prepared cookie sheets.

6.  Bake for 12 minutes or until the edges and centers are brown.  Remove the cookies to a wire rack to cool.

Yield:  4 1/2 dozen three-inch cookies.

Unbaked cookie dough may be left in fridge for a few days and freezer for over a month.

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Sources:

Fine Cooking magazine

Mama’s Gotta Bake blog

Barefoot Contessa at Home by Ina Garten cookbook

Bon Appetit website