Blog Worthy Molasses Spice Cookies

I know you may have a molasses cookie recipe at home, but this one is really good.  It again is from America's Test Kitchen.  My in house critic, AKA Philly, Raved about these cookies and told me multiple times that they were "blog worthy" and I should make them again.  I stole an idea from my sister-in-law (who found it on pinterest) to add white chocolate chips to the cookies.  What a delicious idea.  It acts like frosting by adding some extra sweet.  I cooked mine on a pizza stone.  So, I couldn't leave it on the baking sheet like they suggested.  I think that they do that to keep them fluffy.  I was just careful in moving them to the cooking rack.  I wanted to keep them moist.  So, I cook them the minimal amount (10 min.)

Molasses Spice Cookies

1/2 c plus 1/3 c sugar
2 1/4 c flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/4 tsp allspice
1/4 tsp pepper
1/4 tsp salt
12 T (1 1/2 sticks) unsalted butter, softened
1/3 c packed dark brown sugar
1 large egg yolk
1 tsp vanilla extract
1/2 c light or dark molasses
1/2 bag white chocolate chips

1. Heat oven to 375 degrees.  Put 1/2 c. granulated sugar in shallow dish to roll the dough balls in later.

2. Whisk the flour, baking soda, spices, pepper, and salt together  and set aside.

3. Beat the butter, brown sugar, and remaining 1/3 c sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 min.  Beat in the egg yolk and vanilla until combined.  Beat in the molasses until incorporated.

4. Reduce the mixer speed to low and slowly mix in the flour mixture until combined.  Add the chocolate chips and stir.

5.  Using wet hands, roll 2 T portions of dough into balls and then roll them in the sugar to coat.  Place them on a baking sheet lined with parchment paper 2 inches apart.  Bake 10-12 min, or until the edges are set and the tops are cracked, but the centers are still soft and underdone.  (Rotate the rack halfway through baking time).  (I removed mine right away so they didn't overcook.  but be careful because the cookies are really soft)

6.  Let the cookies cool on the baking sheet for 10 minutes and the serve warm  or transfer to a cooling rack.

the winter can't be all comfort food- Glazed Chicken with Apple Salad

Here is another quick and easy delicious salad from Pampered Chef 29 minute dinners.  The dressing was a bit different from that you buy at the grocery store.  I thought this was really good. but I'm going to be honest and tell you what Philly said.  "This is edible, but not blog worthy."  When have I ever listened to Philly????  So I'm blogging about it.

I added goat cheese because I like a little cheese with my salads.  Goat cheese is good on anything as far as I'm concerned.  I used craisons instead of apple slices.  If you use the sliced apple, remember to soak them in lemon juice so they won't brown.  The apple would give some extra crunch, but I needed some more.  I added some almonds.  Not just any almonds, these were some extras I had made up for Christmas.  They were homemade sugared almonds. (Put about 1/2 cup slivered almonds and 3 T sugar in a skillet and heat.  Keep stirring as not to burn). I think cashews would be the best.  This recipe makes a lot of dressing and it is sweet.

Glazed Chicken with Apple Salad

Dressing
2 T cider vinegar
2 T apple jelly (I used apple butter because I had it)
1/2 c. low Fat mayonnaise

Mix together and reserve

Salad
1 granny smith apple
1 red apple (ex mackintosh)
watercress or mixed lettuces

Slice the apples.  Soak in lemon juice if you don't want them to brown.   Combine them with the salad

Chicken-
2 boneless/skinless breasts
1 T olive oil
1/2 tsp salt
1/4 tsp pepper
2 tsp apple jelly
1 tsp ground mustard
1 T brown sugar

Heat a grill pan.  flatten the breast to an even layer approx. 1/4 inch thick.  Brush with oil and season with salt and pepper.  cook thoroughly on both sides.  the last minute of cooking, brush with the glaze.  Watch it because the sugars in the glaze will burn. I flipped the chicken to cook the glaze and liked that flavor.

Serve the chicken over the salad mixture.

A good find.....chipotle seasoning

I love shopping at Home Goods, you can always find a nice platter, some bowls, kitchen towels and now spices and seasonings.  I was hesitant to buy spices at Home Goods until my mom bought Herbs of Provence there.  She raved about it.  I bought myself a jar and I have used it so much I had to go and buy another.  Well, I also picked up some smokey paprika chipotle seasoning.  So, if you find yourself in Home Goods, and you really should,  don't be afraid to bring home a couple of the seasonings.  Here is what I did with the chipotle Seasoning.  It was very tasty and couldn't be easier.  I served the pork on toasted buns with melted swiss cheese.

Roasted Chipotle Pork

2 T chipotle seasoning
4 lb pork butt roast.

Trim the excess fat off of the roast.  Rub with the seasoning.  Place in a crock pot.  Add 1/4 c water.  cook on low for 12 hours.

Single digit temps....time for chili

This is the best white chicken chili I've ever had.  I use no fat plain yogurt instead of sour cream to make it more calorie friendly.  I've also adapted it to cook it in the crock pot.  The beans break down a bit this way, but that really thickens the chili.  Serve it with chopped cilantro and chopped green onions to add freshness.  It goes great with crusty bread.

Chili Blanco

1 lb dry white beans, rinsed
7 c low salt chicken broth
approx. 4 chicken breasts
1 T vegetable oil
2 c chopped onion
6-8 cloves garlic, minced
1 tsp cayenne pepper
2-3 tsp cumin
2 tsp dried oregano
1 c sour cream (or no-fat plain yogurt)
3 c shredded Monterey jack cheese

Combine beans, chicken and broth in crock pot.  Cook on low 8 hours.  Stir to break up chicken.  Meanwhile, heat oil in a skillet.  Add onions and cook until browned.  Add garlic stir be careful not to burn.  Add cumin and red pepper.  Stir to release the aromas.  Add this mixture to the beans and chicken.  Stir in yogurt and mix in.  Gradually add the cheese, stir to combine.

Easy but very tasty- Chicken Tacos

I've made a ton of things from "America's Test Kitchen"  and they are all very good.  However, most of their recipes are a little complicated.  This one is not.  I've made it a few times and it is really good. We love it!   It has a unique sweet, smokey and slightly spicy flavor.  Buy chipotle chilies in adobo sauce and puree.  Freeze this puree in small batches.  A little goes a long way.  I take the tortillas and warm them on the stove.  Watch out because they get hot, but it adds a little crispness.

Chicken Tacos-America's Test Kitchen Style

4 Chicken breasts
2 T butter
4 cloves garlic, minced
2 tsp pureed chipotle chili in adobo sauce
1 c orange juice
1/2 +1/4 chopped cilantro
1 T Worchester sauce
1 tsp mustard
flour tortillas
toppings such as sour cream, avocado, limes, salsa

Melt butter in skillet.  Add garlic, chipotle chilies, orange juice, Worchester sauce, 1/2 cup of the chopped cilantro.  Add the chicken, cover and poach 15 min.
remove chicken and let rest.  Add 1 tsp mustard to the sauce.  Reduce the sauce to a glaze.  Shred chicken and add back to the sauce.
to warm the tortillas, turn on a burner.  Lay the tortilla on the burner.  don't walk away, watch and flip after it puffs up.  Serve with toppings.

A warm drink for a chilly night-Swedish Glogg

God Jul (Merry Christmas).  This is a yummy warm mulled wine which will warm you right up.  You can substitue the brandy for vodka, but why would you????  It makes quite a bit.  So, share it with friends.  If you put it in a crockpot to have a a party, remember the water and alcohol will evaporate and make it quite sweet.

Ingredients

1.5 liter bottle inexpensive dry red wine

1.5 liter bottle inexpensive American port

750 ml bottle inexpensive brandy (divided and to taste)

10 inches total of cinnamon sticks

15 cardamom seed pods or 1 teaspoon whole cardamom seeds (not powder)

2 dozen whole cloves

1 orange peel, whole and washed

1/2 cup dark raisins

1 cup blanched almonds-no skins

2 cups sugar

Garnish with the peel of another orange (optional)

1) Crack the cardamom seed pods open by placing a pod on the counter and laying a butter knife on top of it. With the palm of your hand, press on the knife. It will crack it open so the flavors of the seeds can escape. You can leave the seeds in the pods once they are cracked.

2) Pour the red wine and port into a stainless-steel or porcelain kettle. Do not use an aluminum or copper pot since these metals interact with the wine and brandy to impart a metallic taste. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Cover and simmer.

3) Put the sugar in a pan and soak it with half the brandy. Warm over a medium-low flame and stir occasionally until it becomes a clear, golden syrup and all the sugar is dissolved. Let it simmer for about 15 minutes until the tiny bubbles become large burbles. This starts caramelizing of the sugar and adds a layer of flavor.

4) Add the sugar syrup to the spiced wine mix. Cover and let it simmer over a low heat for an hour.

5) Taste. You can add more sugar or brandy. If you like.

6) Strain to remove the spices, almonds, and raisins. 

7) Do not discard the raisins and almonds when you are done.  Roast the almonds in a 225°F oven for about 90 minutes.  You can use the raisons baked in bread.

8) Serving. To serve glögg, warm it gently in a saucepan over a low flame or, better still, in a slow cooker. Serve it in a mug and, don't skip this, garnish it with a strip of fresh orange peel, twisted over the mug to release the oils.