Cut Out Chocolate Chip Cookies

Sorry to all you soft chocolate chip cookie lovers, but this recipe makes crisp cut out chocolate chip cookies. They're perfect for dipping in your morning coffee or hot chocolate.

 Ingredients:

1 cup butter, at room temperature

3/4 cup sugar

3/4 cup brown sugar

1 tbsp vanilla

1 egg, at room temperature

3 cups flour

1 tsp baking powder

1/2 tsp salt

3/4 cup mini chocolate chips

extra butter if dough is too dry 

 

Preheat oven to 375°F and line baking sheets with parchment paper or silicone.

Cream the butter together with both sugars and beat for 2 minutes. Then beat in the vanilla and egg. Mix the flour, salt and baking powder together and add the dry mix to the wet in 3-4 additions. If your dough is crumbly add a teaspoon at a time of extra butter just until it holds together. Fold in the chocolate chips. Divide batter into 4 balls. Then working with one ball at a time, roll out the dough between 2 pieces of wax paper to 1/4" thick. The heart cutter I used here is 2" wide. Place the cut-outs on the lined trays and chill in the fridge for about 30 minutes. This will help them keep there shape and not spread out. Bake at 375°F for 8-9 minutes.

Makes 42 - 2" cookies

Adapted from: yourbakingbestie.com

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Sausage Vegetable Stew

Similar to ratatouille, but without the eggplant, this vegetable stew with sausages makes a nice light dinner for two. Can be served as is or over rice.

Ingredients:

1/2 lb (3 medium sized) sausages (Italian or your favourite) cut in 1/2" slices

2 medium bell peppers, cut in squares

2 medium onions, sliced

1 small zucchini, cut in 1/2" slices

1 tsp minced garlic

14 oz can diced tomatoes

2 tbsps olive oil

1/4 tsp red pepper flakes

salt and pepper to taste

1/2 tsp dry oregano

1/2 cup water

 

Bring olive oil to medium high heat in a skillet and sauté the sausage slices 3-4 minutes. Then add the onion and cook for 4 minutes. Add garlic, bell peppers and zucchini and cook another 3 minutes. Finally add the tomatoes, salt, pepper, red pepper flakes, oregano and water. Bring to a boil then reduce heat to a simmer and cook for 25 - 30 minutes.

Serves 2

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Bacon Kale Gnocchi

Soft, pillowy gnocchi topped with crispy bacon and kale might be just what you're looking for if it's a quick meal with uber flavour you're craving.

Ingredients:

1 cup chopped kale

5 slices bacon, cut in squares

1 small onion, diced

1 lb shelf stable gnocchi

1/2 cup pesto sauce

1/4 - 1/2 cup reserved pasta water

First lightly cook the bacon in a skillet then add the onion and cook until both are done to your liking. Remove skillet from heat and add the kale. Keep warm. Cook gnocchi as per package directions (usually 3 minutes until they float to the top of the water) and reserve some pasta water. Drain the gnocchi and stir in the pesto. Add water until you reach the consistency you desire. Plate the pasta then finish with kale and bacon.

Serves 2

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Lemon Caper Baked Cod

Fish and lemon are a match made in heaven. Add the lemony tartness of capers along with lemon juice and you've got double lemony flavour to compliment the cod. Bonus, the foiled lined pan makes for easy cleanup!

Ingredients:

400g (14 oz) cod fillets 

1 tsp lemon juice

Salt and pepper to taste

1/4 tsp or to taste celery seed

Lemon Caper Butter:

3 tbsps butter

2 tsps minced garlic

2 tsps capers, drained

1 tbsp lemon juice

Salt and pepper to taste

Line a baking sheet with a large piece of foil, large enough to fold up over the top of the fish. Spray with oil.  Place the fillets on the foil, drizzle with 1 tsp lemon juice then add celery seed, salt and pepper. Take the extra overhang of foil and seal the fish in a packet. Bake at 450°F for 15 minutes. Remove from oven but keep sealed in foil for 5-10 minutes. Then check to see that fish flakes easily with a fork.  If it's not quite there you can always pop it under the broiler for a minute or two but keep a good eye on it. You don't want to dry out your fish. I have used 1/4-1/2" fillets.  If  you use thicker pieces of cod adjust cooking time accordingly. While the cod cooks prep the lemon caper sauce. Melt butter in a small saucepan on medium heat. Add garlic and cook 1-2 minutes.  Then add the capers, lemon juice, salt and pepper. Plate the fish drizzled with spoonfuls of sauce. 

Serves 2

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Slow Cooker Bone In Chicken and Potatoes

If you liked my One Pot Chicken and Rice recipe you'll love this go-to homestyle meat and potatoes meal. You can also sub the chicken breasts for thighs. Just make sure to check for doneness on the early side for breasts and maybe a little longer for thighs.

Ingredients:

4 bone-in chicken breasts 

1/4 tsp basil

1/4 tsp oregano 

1/4 tsp rosemary 

1/4 tsp thyme

Salt and pepper to taste 

1 tbsp butter

1 lb potatoes, quartered 

1 tbsp olive oil

2 tsps garlic powder

2-4 small onions, whole (optional)

1 bell pepper (optional)

Add butter to a skillet and season chicken with basil, oregano, rosemary, thyme, salt and pepper. Brown chicken on each side 3-4 minutes. Set aside. 

Toss potatoes with olive oil then add garlic powder, salt and pepper. Spray oil on the inside of the slow cooker then dump in the potatoes. Top the potatoes with the chicken and tuck in the onions and bell pepper if using. Cover and slow cook on low for 7-8 hours or on high for 3-4 hours until internal temperature of the chicken reads 165°F.

Serves 4

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Ginger Chicken and Broccoli

Stir fry fresh broccoli and tender chicken in a light ginger sauce for an easy and quick dinner in under 30 minutes!

Ingredients:

1 cup chicken broth

2-3 tbsps soya sauce

1 tsp fresh minced ginger

2 tbsps vegetable oil, divided

2 boneless, skinless chicken breasts, cubed

2 cups broccoli florets

1 small onion, sliced

2 tbsps cornstarch

black pepper to taste

Mix broth, soya sauce and ginger together and set aside.

Heat 1 tbsp oil in a wok or skillet to medium high and cook the chicken 6-8 minutes. Remove to a plate. Then add the remaining 1 tbsp oil to the pan along with the onion and broccoli and cook 5 minutes. Add the cornstarch to the broth mixture, make a well in the center of the pan and pour it in, stirring all together. Add pepper to taste and bring to a boil. Return the chicken to the pan and reduce heat to a simmer, cooking until sauce thickens and everything is nicely coated.

Makes 3-4 servings

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One Pot Chicken and Rice

One pot chicken and rice, perfect for your busy weekend or weeknight dinner. Smoked paprika and pineapple juice team up along with some other kitchen staples to give you a tasty, practically hands-off meal.

Ingredients:

3/4 lb boneless, skinless chicken thighs or breasts

3/4 cup uncooked rice

1 tsp oregano

1 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

salt and pepper to taste

1 tbsp olive oil

1/2 cup chopped onion

1 1/2 tsps butter

3/4 cup chicken broth

1/2 cup pineapple juice

Rinse the rice with cold water until the water runs clear. Set aside. Mix the oregano, smoked paprika, dry minced onion, garlic, salt and pepper together (reserve 1 tsp of the mix) and coat the chicken with the mixture. Heat olive oil in a skillet to medium high heat. Add the chicken and cook 3 minutes on each side then remove to a plate. Add butter to the pan then add the onion and cook until soft. Stir in the rice to lightly toast, 1-2 minutes. Pour in the broth, juice and add 1 tsp of the reserved spice mix to deglaze the pan. Bring to a boil then reduce heat to a simmer. Sit the chicken on top of the rice and spoon some liquid over the chicken. Cover and cook on medium low heat for 15 to 20 minutes or until the rice is cooked.

Serves 2-3

Adapted from: thedinnerbite.com

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