This is a recipe that my brother and I started playing with as kids. We started out with plain Oatmeal Chocolate Chip Cookies and then over the years started adding everything else. Over the years we slowly added peanut butter, coconut and of course more chips! However, because we had added so much to the recipe I found that i needed to tweak the recipe in order for the cookies to come out perfect. Or at least as perfect as a Tia can get a cookie. If you're looking for a cookie recipe that has a little bit of all your favorite cookie ingredients, you just may fall in love with this one. I hope you guys love this family favorite as much as we do!
Better Homes & Gardens Recipe that has been Tweaked and added to
1 cup butter, softened (not melted!)
1 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup[ peanut butter
Cream these together until the butter and sugars are nice and creamy.
1 tsp Baking Powder
1/4 tsp baking soda
1/2 tsp cinnamon
dash nutmeg (i just give a quick shake or two)
2 eggs
1tsp vanilla
Mix to combine.
2 cups flour
2 cups oats
1/2 coconut
2 cups chocolate chips
Mix until just combined. Be careful not to over mix this recipe at this point because cookies won't be as soft. I usually just give it about 4-5 turns in the Kitchenaide, and then 2-3 more with a wooden spoon to make sure everything is really mixed in.
Make sure that this dough is still pretty cool when you scoop it, otherwise the cookies will spread too much and not cook right. I use a scoop, for this recipe to get the most consistent cookies.
Bake @ 375 for 8-10 minutes. Makes about 24 cookies.
Saturday, March 10, 2012
Cilantro Lime Pesto
Pinterest Recipe #3= Success. Again.
I just have to lead off this post by saying that I thought that the Korean Beef Tacos we tried last week were wacky and different, but this Cilantro Lime Pesto taco recipe definately takes the cake! Or the shell. This is so different than any other tacos we've even had. I do have to admit that the first bite made me suspicious, but once i got over the uniqueness of these tacos I was sold. After Ethan took his first bite, he had the same response. So, if you decide to try this meal, make sure to give it more than one bite!
P.S. This is not a date night food because you can definitely taste cilantro, lime and garlic on your breath for a while...even with gum...
cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)
Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.
* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
**I didn't try the make ahead version, so if anyone else did and has good luck with it please tell me!!
1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too) *I used Parm
1 1/2 teaspoon kosher salt
1/4 cup chicken broth
Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.
**One hint for freezing any kind of Pesto sauce that has always worked for us is to put the pesto into an ice tray and then freeze it. This way you get serving sizes portions of pesto instead of having to unfreeze more than you need.
I just have to lead off this post by saying that I thought that the Korean Beef Tacos we tried last week were wacky and different, but this Cilantro Lime Pesto taco recipe definately takes the cake! Or the shell. This is so different than any other tacos we've even had. I do have to admit that the first bite made me suspicious, but once i got over the uniqueness of these tacos I was sold. After Ethan took his first bite, he had the same response. So, if you decide to try this meal, make sure to give it more than one bite!
P.S. This is not a date night food because you can definitely taste cilantro, lime and garlic on your breath for a while...even with gum...
cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)
Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.
* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
**I didn't try the make ahead version, so if anyone else did and has good luck with it please tell me!!
Cilantro Lime Pesto
recipe adapted from Food Network
1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too) *I used Parm
1 1/2 teaspoon kosher salt
1/4 cup chicken broth
Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.
**One hint for freezing any kind of Pesto sauce that has always worked for us is to put the pesto into an ice tray and then freeze it. This way you get serving sizes portions of pesto instead of having to unfreeze more than you need.
Subscribe to:
Posts (Atom)