Homemade Chocolate Chip Cookies

Believe it or not, Hubby made these delicious cookies. He was feeling inspired to bake so he searched for the "Best Chocolate Chip Cookie" recipe and found it here. It really was good, and we made a ton! It kinda' looked like our favorite Nestle Tollhouse Cookies, but the batch we made was a bit thick. And unlike the real thing, these cookies are not that sweet. A good thing for me, but not for hubby's sweet tooth. 

I enjoyed these cookies tremendously, and I'm sure you will too!


What you need:

1 1/2 cup all purpose flour
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon hot water
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate morsels


What to do:

Preheat oven to 350°F.  

In a large bowl, beat together butter, white sugar, and brown sugar until smooth. Add in one eggs at a time, then vanilla. Continue beating until combined. Dissolve baking soda in hot water and add to batter along with salt. Stir in the flour and chocolate chips.

Tear a small piece (1 1/2 tablespoons) from the batter and work into a circle. Flatten it a bit and place on a pan lined with parchment paper. Bake for about 8 to 10 minutes, or until edges are nicely browned.


Tips, Tricks and Tweaks:

1. Original recipe calls for walnuts. We didn't have any so we skipped it. If you want to add some, use 1/2 cup.
2. We like our cookies soft and gooey. If you want them a bit harder, add a minute or two in the cooking time.
3. For a more uniform batch of cookies, use a tablespoon or ice cream scoop to measure the amount of batter.
4. Adding 1/4 teaspoon cream of tartar will make the cookies a bit harder as well.  
 

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Bacon, Gruyere and Egg Sandwich

This dish was actually hubby's idea. He bought a block of gruyere cheese as a "surprise" for me (he knows I love smoked gruyere), but since I can't eat a whole block, he helped me by incorporating it into some dishes. He actually started with bacon topped with gruyere, which led to this sandwich.

I was a bit hesitant to make this, thinking that the strong smoked taste of the cheese would overpower the whole sammich, but the scrambled egg actually balanced it out. The crunch of the bacon paired with the smokiness of the cheese made this dish so delightful and good. Yeahhhh... I can still taste it *smacking lips*.

 I didn't really put exact measurements in the ingredient list. This is the type of dish where you can put however much you want!


What you need: 

slices of toasted bread
Bacon strips
Scrambled eggs
mayonnaise
tomato slices
several thin slices of smoked gruyere cheese

What to do: 

Cook the bacon strips in medium heat. When the bacon is almost done, cover each strip with a thin slice of cheese. Cover and cook until cheese melts (about 30 seconds). Remove from heat.

Slather some mayonnaise on toasted bread. Place scrambled eggs, then bacon strips and cheese, then top with tomato slices. Enjoy!


Tips, Tricks and Tweaks: 

1. When beating eggs for scrambling, always remember: less beating gives you dense scrambled eggs, while more beating would produce light and fluffy eggs.
2. Don't forget to salt your scrambled eggs!
3. I find that the best temperature to cook bacon is low to medium. High setting just makes it burn so fast!
4. Build your own sandwich by putting more ingredients - lettuce, ham, etc!

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Capellini al Pomodoro ala Hubby

Every once in a while, hubby feels inspired to take over the kitchen and whip something up for me. And of course, who am I to say no to that generous offer? Not only does it mean less for me to do, it also shows me how "resourceful" hubby can be with whatever we have in the fridge/pantry.

A few days ago, he decided that he wanted capellini (which is a very thin Italian pasta - much like Angel Hair). Well, he rarely cooks from scratch so I wasn't shocked when he grabbed the bottled spaghetti sauce. What surprised me was what he got out next - burgundy wine. Mmmm... so he was up to something. The result was a simple yet flavorful semi-homemade dish that we both enjoyed. 

P.S. Pomodoro is just a fancy way of saying tomato sauce. ;-)


What you need:

4 cloves garlic, roughly minced
2 tablespoon garlic oil
1 lb smoked sausage, coined
1/4 cup Vidalia onion, chopped
2 bay leaves
3 tablespoons burgundy wine
dash of pepper
a bottle (10 oz) of your favorite spaghetti sauce
4 oz capellini pasta
julienned basil for garnish 
grated parmesan cheese for garnish


What to do: 

Cook noodles according to package directions. Drain and set aside.

Heat the garlic oil in a wok over medium-high. Add the onion and garlic, saute for a minute. Add  the coined sausage and season with pepper. Cook for about 5 minutes, stirring frequently. 

Pour in your favorite spaghetti sauce and and burgundy wine. Stir well. Drop in the bay leaves. Reduce heat to low and let simmer for 10 minutes. Remove from heat.

Place cooked capellini pasta in bowls and ladle sauce on top. Sprinkle with parmesan cheese and top with fresh julienned basil. Enjoy! 


Tips, Tricks and Tweaks: 

1. No sausage? Use ground meat and make a meat sauce!
2. Sliced green bell pepper would be a great addition to the sauce.
3. Don't cut cooking time - this allows the flavors to meld! (Actually, the longer the sauce simmers, the better!)

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Bacon-Maple Bar

They don't look very pretty, but they're so delish!

This was another accidental dish as Hubby was just munching on some cashews and realized that they were too salty, so he made cashew butter instead. We already have a recipe of cashew butter here, but the one we made today turned out to be different (cashew too salty) so we tweaked it. 

I trust Hubby when it comes to anything sweet (that is his forte), as sugar is the main staple in his diet. I am still trying to convince him that sugar is not an actual food group (or if it is, don't tell him!).

We countered the saltiness of the cashew nuts by adding maple syrup (and wildflower honey) to the crushed nuts. And because of the maple syrup, hubby thought it would go well with bacon or any other breakfast-related items. Hence, the Bacon-Maple Bar was born. ;-)

I didn't want to partake at first, as it didn't look so appetizing to me, but one bite and I was hooked! It was really delicious - the saltiness of the bacon, nuttiness of the cashew, and the deep sweetness of the drizzled maple syrup was just wonderful! This is breakfast and dessert rolled into one!


What you need:

2 cups roasted cashew nuts (salted)
3 tablespoons wildflower honey
1 tablespoon maple syrup
1/3 cup peanut oil
3 strips (or more) of cooked bacon


What to do: 

Start by heating the honey in a microwave-safe bowl for about 15 seconds. This is so the honey would be a bit runny and easier to mix in. After heating, add in the peanut oil and set aside.

Place the cashew nuts in the food processor, cover, and pulse for about 5 to 10 seconds. Continue doing so, while slowly drizzling the oil-honey mixture. Process until it is smooth. Add more peanut oil if it seems thick.

Slather on top of cooked bacon and drizzle with more maple syrup. Enjoy!



Tips, Tricks and Tweaks: 

1. Taste would depend on a lot of factors. If using unsalted roasted nuts, add about a teaspoon of salt. Tweak honey/syrup amount according to your preference.
2. We used real maple syrup. Not sure how artificial maple syrups would taste.
3. Less is more. Start with a little bit, mix it, taste it. Tweak, and continue until desired taste is acquired.

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Open-Faced Meat Sauce Sandwich

Who doesn't love a good meatball sandwich? Unfortunately, we had meat sauce instead of meat balls, so hubby decided to improvise. The result was a delicious open-faced sandwich, and it looked so yummy that I had to make one myself, too! So quick and easy - you can whip one in a jiffy.


What you need:

slices of bread
meat sauce
shredded mozzarella cheese


What to do:

Easy! Just pile some of the meat sauce on top of a slice of bread, then add shredded mozzarella. Enjoy!


Tips, Tricks and Tweaks

1. Use hard bread! Anything - ciabatta, Texas  toast, bagel - as long as it is hard! We used white bread and when the meat sauce got soaked, it turned soggy! :-(
2. If using regular bread, toast it first.
3. White cheese is the best to use for this recipe - they are not overpowering and are so stringy when melted.
4. Take the time to melt the cheese on top - it would be less messy!

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Saturday Morning Espresso

Oh Saturday - you are special for a number of reasons: we get to sleep in, eat breakfast without rushing, and best of all, enjoy our french press coffee.

Not that we don't enjoy drip coffee - it's a fast and great alternative, especially on weekday mornings when we don't have the luxury of time. But the french press, although more labor intensive, remains our favorite as it yields a more robust and full flavored cup o' joe. The lack of a paper filter, the fresh grind of the coffee beans, and the aromatic oils extracted from a long steep, are just some of the differences that make this so much better than most other brewing methods.         

It is very good, especially the few last sips, when you can actually feel the fine coffee grounds in your tongue, and taste the essential oils. 

A word of warning, though. I have read that consuming too much french press coffee elevates the level of an amino acid in the bloodstream, which has been associated with increased risk of heart disease. But if you're a once-a-week drinker like us, I think you'd be fine.

So for now... I'll take one last long, slow sip... savoring the taste before I swallow... and begin counting down the time until the next brew.

Come to momma, cup o' joe!

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Chunky Guacamole

This is hubby's favorite recipe of guacamole. It is chunky, tangy and delicious. And for the record, he made this guacamole. My only participation was mashing the avocados and enjoying the finished product!


What you need:

• 3 avocados
• 3 tomatoes, diced (we used plum, premium and vine-ripened variety)
• 1/4 of a red onion, diced
• 2 stems of green onions, sliced
• 1 jalapeno pepper, diced (seeds included)
• 1 serrano pepper, diced (seeds included)
• 1 poblano pepper, diced (seeds included)
• juice of 1 1/2 fresh lime
• 1/4 teaspoon vinegar
• 1/8 teaspoon cayenne pepper
• pinch of kosher salt
• dash of red pepper flakes

What to do:

Wash all the vegetables and let dry. Start by dicing the onions and peppers and putting them in a large bowl. Add the diced avocados to the bowl. As soon as you put the avocados in, add the lime juice and the rest of the ingredients, except the tomatoes. Mash it up according to desired consistency. At the very end, add the tomatoes and gently fold them in.

Cover and put in the fridge for at least 30 minutes to let the flavors meld. This is by far, the hardest part, because we end up eating it along the way. Let's put it this way - we taste it to make sure it tastes good, but once you start nibbling on it, you really can't stop.

Serve with your favorite chips.


Tips, Tricks and Tweaks:

1. For easier dicing of avocados, cut it in half, remove the pit and score it, making sure not to push through the skin. Then scoop with a spoon.
2. Roll the lime on a flat surface with your palm for maximum juice extraction.
3. The lime is not just for flavor - it also helps the avocado not to turn brown. So add it immediately!
4. The tomatoes are added last so that they don't get smushed when you mash the avocados. Unless you want a juicy guac.
5. Everything can be tweaked to taste. For example, if you don't want it spicy, remove the seeds of the peppers. If it is too tangy, lessen the amount of lime juice.

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Special Breakfast

Hubby had these waiting for me when I woke up one Saturday morning...


It was really so sweet of him to make pancakes, eggs and grits for me. But then again, guess who cleaned up and did all the dishes?

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"Clean Out the Fridge" Omelet

The name of the recipe might sound weird, but hubby managed to whip up a delicious concoction while "cleaning out the fridge." By using whatever available produce in the chill chest, he not only created something very healthy, but saved me money and time I should have spent sorting out our fridge.

What you need:

2 eggs
a sprig of parsley
1 slice of cooked ham, cut into small pieces
1/4 cup of shredded cheddar cheese
1 clove of garlic, finely chopped
half a vine-ripened tomato
dash of salt and pepper
dollop of sour cream
pat of butter, or non-stick cooking spray

What to do:

Put out the eggs, set aside. Wash and chop the ingredients. After doing so, crack the eggs in a bowl and beat. Add some salt and pepper, and continue beating until thoroughly mixed.

Lube up your skillet by using non-stick cooking spray, or a pat of butter. Put over medium heat and pour eggs in the skillet. Add in the garlic. Wait until the eggs firm up. Using a spatula, lift around the edges to test firmness. As it begins to firm, throw in the rest of the ingredients, spreading it out evenly.

When the omelet reaches right firmness and it is cooked through, do a three-corner fold. Let stay for around 30 seconds to 1 minute.

Take out of the heat and slide in a serving plate. Garnish with desired toppings (in this case, tomato and sour cream).

Tips, Tricks and Tweaks:

1. Bringing eggs to room temperature creates emulsion. You can do this by letting it sit out a few minutes prior to cooking, or by submerging it in lukewarm water.
2. Use mild-flavored ham, such as boiled ham from the deli. Strong-flavored ham will overpower the taste of the egg.
3. You can use other cheese such as mozzarella or feta. Other ingredients such as mushrooms, bacon, or chorizo would be good as well.
4. For fluffier eggs, you can add a bit of milk. But lower your cooking temperature.
5. Tomatoes can sometimes be runny, so we used it as a garnish. Salsa or guacamole could also be superb with it.

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Super Fiery Limey Salsa

Hubby is a big fan of Mexican food, so we have to have nachos at least once a week. It is not your regular nachos, though - it is meatless, and the salsa is fiery! It can literally bring tears to your eyes! Over the months, hubby has developed a tolerance for spicy food and so he enjoys this tongue-scorching dish.

What you need:

3 medium-sized tomatoes
1 lime
1/4 of a large red onion
3-4 stalks of green onion
1 jalapeno pepper
1 habanero pepper
1 fingerhot pepper
a dash of garlic powder
a dash of red pepper flakes
a dash of salt
a splash of vinegar
1 avocado

What to do:

Gather all the ingredients and wash thoroughly. Cut the red and green onions, and the peppers in smaller pieces. Put them in the food processor to grind. Add in a dash of garlic powder, pepper flakes, salt, and a splash of vinegar. Squeeze the lime (careful not to put the seeds in).

Next, cut the tomatoes and add it to the food processor. Press pulse a couple of times, just enough for the tomatoes to mix in with the rest of the ingredients, and voila! A salsa so fiery you'll need to eat it with a glass of milk by your side!

Tips, Tricks and Tweaks:

1. We used garlic powder instead of garlic cloves because raw garlic has a very strong taste.
2. If you want a thinner salsa, use juicier tomatoes like beef steak or vine-ripened tomatoes.
3. For a stronger lime flavor cut some of the pulp after squeezing in the juice and add to the mix.
4. Remember to use precautionary measures when cutting the peppers!!! If you don't wear gloves, make sure not to scratch your eyes.
5. The oils in avocado and cheese will help reduce the potency of the peppers. That's why he piles it on top!
6. After cutting the avocado in half, you can then cut criss-cross while still in the shell. Be careful not to press hard, though, or you may cut your hand.
7. Adjust the heat to your liking by adding more or less peppers of any variety. Other favorites include Serrano and Scotch Bonnet peppers.
8. All ingredients can be substituted, measurements re-calibrated and tweaked according to your personal taste.



His and Hers. :-)

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