Food

Jodi’s Peanut Butter Cup Cookies

/ Jodi / 42 Comments

jodis-peanut-butter-cup-cookies

If you stopped by our house, and there weren’t any cookies (in the freezer)… well….

it just wouldn’t be our house.

jodis-milk-chocolate-peanut-butter-cup-cookies

Nothing fancy really.  Usually just some sort of chocolate chip or oatmeal raisin, but always some cookies in the house.

jodis-white-peanut-butter-cup-cookies

This week, I baked some peanut butter cup cookies.  One batch with Reese’s White Mini Cups and the other with traditional milk chocolate Reese’s Peanut Butter Cup Minis.  You could combine the two in one cookie if you like, but I think people typically take pretty firm stances on liking white or milk chocolate, so I kept them separate.

I’ll be taking these to our book club party this weekend, but if you stop by, there will be some I’d be happy to offer you.

I share my cookies with Mike the UPS man, Cliff the mailman, and Adam the bug spray guy.  Most of our friends and family who stop by know to just check the freezer drawer to see what this week’s treat is and help themselves.  I love that! When you are comfortable enough in my house to help yourself to whatever is in the fridge or freezer, I am in my happy place.

Here is  my recipe if you are looking for a delightful treat that is sure to please.  You can substitute the peanut butter cups with chocolate chips or any other type of chopped candy you love.

Jodi's Peanut Butter Cup Cookies

  • Servings: 4 doz large cookies
  • Print

Ingredients:jodis-peanut-butter-cup-cookies

  • 2 cups (4 sticks) butter, softened
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 2 Tbsp vanilla
  • 4 eggs
  • 2 tsp salt
  • 2 tsp baking soda
  • 5 cups all-purpose flour
  • 2 cups (16 oz) miniature Reese’s Milk Chocolate or White Chocolate Peanut Butter cups, coarsely chopped

Directions:

In the bowl of electric mixer, beat butter until creamy.  Add sugars, vanilla and eggs, and continue beating until light and fluffy.

Add salt and baking soda.  Then gradually add in flour, one cup at a time, and mix just until incorporated.  Stir in coarsely chopped peanut butter cups.

Chill dough in refrigerator for several hours.

Preheat oven to 375 degrees F.

Form dough into golf ball sized balls and place on baking stone or cookie sheet.  Bake approximately 10 minutes until lightly golden brown.

Allow to cool on baking stone/cookie sheet for 10 minutes.  Transfer to cooling rack, and cool completely.  

Enjoy, and Happy Friday!

Cheers & Hugs,
Jodi

Chunky Homemade Granola

/ Jodi / 23 Comments

Chunky Homemade Granola 0

I was itching to get back in the kitchen and make something after almost a week away.

Chunky Homemade Granola 1

And after a week of indulging, I thought I’d make something a bit healthy, but yummy to have on hand for the coming week.

chunky homemade granola 3

Homemade granola it was, and oh how yummy too!  Made with healthy ingredients like oats and nuts and dried fruits and held together with raw local honey and coconut oil, this recipe is delish just as is, but also delicious as a cereal with some extra fresh fruit like blueberries,

chunky homemade granola 4

or on top of Greek yogurt with some fresh fruit like blackberries!

chunky homemade granola 5

It also makes a lovely hostess or nice “thinking of you” gift in a clear bag with a pretty bow.

chunky homemade granola 2

It’s as simple as mixing everything together, packing it into a baking sheet, and baking.

Hope you’ll give it a try.  Enjoy!

Chunky Homemade Granola

  • Servings: a large batch!
  • Print

Ingredients:Chunky Homemade Granola 0

  • 1/3 cup raw local honey
  • 1/4 cup pure maple syrup
  • 2 Tbsp brown sugar
  • 4 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 5 cups old-fashioned rolled oats
  • 1 cup walnuts, chopped
  • 1 cup raw cashews or almonds, chopped (I used cashews)
  • 1 1/2 cups dried fruit of your choice
    • I used:
      • 1/2 cup dried cranberries
      • 1/2 cup dried blueberries
      • 1/2 cup dried tart cherries
    • You could also use:  raisins, dates, apricots, goji berries, coconut, or any other dried fruit you like

Directions:

Preheat oven to 325 degrees F.

Whisk honey, maple syrup, brown sugar, vanilla, salt, and oil in a large bowl.

Add the oats and nuts, and stir until well coated and incorporated.  Add dried fruit and combine well.

Pour and spread mixture evenly onto a jelly roll sized  baking stone or parchment-lined baking sheet and pack down to compress.

Bake for 30 minutes until lightly browned.  Cool at least one hour in pan.

Break into pieces of your desired size, and store in airtight container.

Cheers & Hugs,
Jodi

*recipe adapted from Foolproofliving

Lemon Butter Chicken

/ Jodi / 48 Comments

Lemon Butter Chicken 2

We found yet another way to make an easy and oh so delicious chicken dinner this past week.  My son, Nick, actually made this from a recipe he found and we adapted slightly.

lemon butter chicken

He’s been practicing cooking more, and is getting really good (at breakfast and chicken at least!).

He will soon be moving out, and I am trying very hard not to be sad.  I am trying to focus on the fact that we have done a great job in raising our boys to be independent, competent men who have found wonderful partners to share their lives with.

Both of my boys know how to cook and are very handy.  They are smart and kind and generous.  (I’m not partial at all – right?!)   They both have found amazing women who are just right for them, and who we love dearly.

I digress….

Back to the point….   Chicken!

Here is another Winner Winner Chicken Dinner we hope you will try.

Lemon Butter Chicken

Ingredients:Lemon Butter Chicken 2

  • 2 lbs boneless skinless chicken breasts and/or thighs
  • 1 stick butter
  • 4-6 cloves garlic, finely minced
  • Juice of 3 lemons
  • Zest of 1 lemon
  • 1/2 cup Half and Half, Milk, or Cream
  • 1 pt cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • Salt & Lemon Pepper to taste
  • 2-3 Tbsp olive oil
  • Cooked Rice to serve with it (I love Jasmine)

Directions:

Season chicken with salt and lemon pepper.  Heat olive oil in large skillet.  Add chicken and sear until golden and cooked through, about 5-7 mins. per side depending on thickness.  Transfer chicken to a plate and make the sauce.

Add butter to pan drippings and let melt.  Add garlic and stir until fragrant, about 1 minute.  Add lemon juice and zest and half and half.  Bring to a simmer.  Add cherry tomatoes and basil.  Simmer until thick, about 5 minutes.  Add chicken back to sauce and coat.   Serve over rice.

Enjoy!
I’m sure we will be making this one again.

Cheers & Hugs,
Jodi

Summer Vegetable Tart

/ Jodi / 41 Comments

Summer Vegetable Tart Baked

My sweet friend Janet found a recipe for this amazing summer vegetable tart, and I told her she had to come over so we could make it together and enjoy.

And that we did one evening this week.

Besides being so great to see her and spend time in the kitchen slicing and chopping and chatting….

O. M. G. –  this turned out so delish!

Summer Vegetable Tart Before Baked

With summer coming to an end and the abundance of zucchini and red-ripe tomatoes and eggplant and squash, this recipe is a must-do for a hot August evening dinner or Sunday lunch or brunch – or anytime really!

Summer Vegetable Tart Before Baked with Cheese

Anything smothered with Parmegiano Regianno is a winner in my book, but this savory summer vegetable tart is seriously a new favorite.  Dare I admit I had 4 pieces?!

I think you are going to want to try this, so here is the recipe.

Summer Vegetable Tart

Ingredients:Summer Vegetable Tart Baked

  • 1 medium zucchini squash, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 1 medium eggplant, thinly sliced
  • 2 large tomatoes, thinly sliced
  • 1 sheet frozen puff pastry, thawed (or pie crust or crescent rolls)
  • 1/4 cup tomato or pizza sauce
  • 1 cup freshly grated Parmegiano Reggiano Parmesan cheese
  • Olive Oil
  • Salt

Directions:

Preheat oven to 400 degrees F.  Roll out puff pastry or pie crust or crescent rolls on a baking stone or cookie sheet to rectangle or circle to form “pizza” tart crust.

Thinly slice vegetables with mandolin or sharp knife.  Lay out on parchment paper or paper towel.  Sprinkle with salt, and let set for 15 minutes.  Pat dry with paper towel to absorb excess moisture.

Spread tomato sauce on pastry.  Layer with vegetables.  Drizzle with olive oil.  Top with Parmesan cheese.

Bake for 30-40 minutes until crust is golden brown, vegetables are tender, and cheese is melted and browned.  Let set for 5-10 minutes, cut, serve, and enjoy!

Happy Eating!

Cheers & Hugs,
Jodi

Creamy Cauliflower Risotto and Garlic Rosemary Lamb Chops

/ Jodi / 33 Comments

Creamy Cauliflower Rissoto and Lamb Chops

Last Sunday, I was in the mood to be creative in the kitchen, so I decided to tackle the rack of lamp chops I recently purchased and do something interesting with a head of cauliflower I had.

For the lamb chops, I rubbed them with a simple mixture of fresh rosemary, garlic, salt and pepper and marinated them for 4 hours in the fridge.  When we were ready to eat, I simply pan seared them about 2 minutes on each side in a hot skillet with olive oil.  They turned out amazing!

lamb chops and creamy cauliflower risotto

Here is the recipe for the Creamy Cauliflower Risotto.  I have to say… I absolutely LOVED it!  A little more work than simply roasting cauliflower or mashing russet potatoes, but if you have the time and the inclination, it is SOOOO worth it!

Add some fresh greens, and you have a meal fit for royalty!

Hope you will give this a creative cauliflower recipe a try!  You won’t be sorry.

Creamy Cauliflower Risotto

  • 1 head cauliflower, cut into florets
  • 3 Tbsp. olive oil
  • 1 large onion, chopped
  • 1/2 cup chopped sweet red, yellow, and/or orange peppers
  • 4 cloves garlic, minced
  • 1/3 cup white wine
  • 1 cup chicken stock
  • 4 Tbsp. butter
  • 1 cup freshly grated Parmigiano Reggiano parmesan cheese
  • 1/4 cup Greek yogurt or sour cream
  • Salt and pepper to taste

Directions:

Finely chop cauliflower florets until it reaches approximate size and texture of rice.  (You can use a food processor if you like, but I did not.)  Set aside.

Heat olive oil in a large sauce pan.  Saute onions, peppers and garlic until caramelized.

Add white wine, and cook for 1 minute.  Add cauliflower “rice” and chicken stock.  Cover and cook on medium for about 10 minutes.

Add butter, and continue to cook for another 5 minutes without lid, allowing some of the liquid to evaporate.  Stir occasionally.

Once the cauliflower “rice” has thickened, stir in the Parmigiano Reggiano cheese.  (There really is no substitute for this BEST Parmesan cheese!)  Remove from heat and add Greek yogurt or sour cream and salt and pepper to taste.  Blend with immersion blender to desired creamy consistency.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe slightly adapted from GlutenFreeFix

Friday Night is Pizza Night

/ Jodi / 49 Comments

pizza 2

Friday night is often pizza night at our house, and although we often order in, sometimes we make our own homemade pizza.  It really is a fun way to get the whole gang engaged in the kitchen, and allows everyone to make their pizza just they way they like it.

pizza 1

This is a great, quick and easy fool-proof recipe for dough that you can top with any toppings you like.  It can be made ahead or right when you are ready to eat.

pizza3

One of my favorites is to spread roasted garlic on the dough, top with fresh mozzarella, fresh basil, and fresh tomatoes.  Sometimes simple is the best.

Other times, we spread with tomato sauce and top with pepperoni, crispy crumbled bacon, sauteed onions and peppers, mushrooms, banana pepper rings, and/or black olives.

The only rule is the cheese MUST be fresh sliced mozzarella – no pre-packaged, shredded cheese allowed.  There simply is no comparison.

What is your favorite pizza topping?

Homemade Quick & Easy Pizza Crust

Ingredients:pizza 1

  • 1 (.25 oz) pkg active dry yeast
  • 1 tsp white sugar
  • 1 cup warm water (approx. 110 degrees F)
  • 2 1/2 cups all purpose flour
  • 3 3/4 tsp. baking powder
  • 3/4 tsp. salt
  • 2 Tbsp olive oil
  • 1 Tbsp corn meal

Directions:

Dissolve yeast and sugar in warm water.  Let stand 10 min.

Stir in flour, baking powder, salt, and oil.  Combine well by kneading until smooth.  Let set for at least 5 min., or up to several hours.

If you have let the dough rise, punch down.  Stretch and toss or roll dough out onto baking stone or pizza dish sprinkled with corn meal.

Spread with desired toppings and bake in preheated 450 degree F oven over for 15 -20 minutes.

Enjoy!

Cheers & Hugs,
Jodi

Fresh Peach and Blueberry Greek Yogurt Cake

/ Jodi / 39 Comments

Peach Blueberry Greek Yogurt Cake 1

Sunday was a rather rainy, oppressively humid, relaxing, fabulous, lazy, stay-in-the-house kinda day.  What better kind of day to bake a beautiful treat like this Greek yogurt cake with fresh, juicy, ripe peaches…

Peach Blueberry Greek Yogurt Cake fresh peaches

and tart, tangy, locally-grown blueberries…

Peach Blueberry Greek Yogurt Cake fresh blueberries

for a lovely dessert!

Peach Blueberry Greek Yogurt Cake slice

OH How Yummy…

Peach Blueberry Greek Yogurt Cake

and OH How Beautiful!

Peach Blueberry Greek Yogurt Cake 2

Moist and sweet – but not too sweet, bursting with fresh summer fruit flavor, delicious warm or cold, amazing alone – and possibly even more amazing with a dollop of whipped cream or melting vanilla ice cream.

Hope you’ll give this a try.

Here is the recipe slightly adapted from JuliasAlbum.

Fresh Peach and Blueberry Greek Yogurt Cake

Ingredients:Peach Blueberry Greek Yogurt Cake 1

  • 1/2 stick (1/4 cup) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup Greek vanilla yogurt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour
  • 3 fresh, ripe peaches, sliced into wedges
  • 1 cup fresh blueberries
  • 1 Tbsp raw or granulated sugar
  • 1/4 cup powdered sugar

Directions:

Preheat oven to 350°F. Spray the side and bottom of a 9″ springform pan with Pam cooking spray.  Line bottom with parchment paper, and spray it too.

Cream butter, sugar, and eggs until light and fluffy for approx. 2-3 minutes on high speed of an electric mixer.  Add vanilla and Greek yogurt, and continue beating for another minute.

With the mixer on low, add baking powder, baking soda, and then flour, and mix just until combined.

Pour batter into the prepared pan. Top with two of the peaches, sliced, and two-thirds of the blueberries in any design you like.  Sprinkle the fruit with sugar.

Bake for 30 minutes.  Pull cake out and add the third peach, sliced, and the remaining blueberries.  Return to oven, and continue baking for 15-20 more minutes until cake is golden, and a toothpick inserted into the center comes out clean.

Allow to cool in pan for about 40 minutes, and then release cake from the springform pan.   Sprinkle with powdered sugar, and serve warm or cold.  Enjoy!

Cheers & Hugs,
Jodi

Easy Homemade Chicken & Vegetable Lo Mein

/ Jodi / 25 Comments

chicken and vegetable lo mein 3

I love chicken and all the versatile ways you can prepare it.  I try a new chicken recipe almost every week.  I also love Asian-inspired dishes, so I really enjoyed trying a take on Chicken and Vegetable Lo-Mein.

chicken and vegetable lo mein 2

Like most recipes I make, almost everything can be substituted with any ingredients of your choice.  And though I provide measurements, I rarely measure anything exact myself.  In this recipe, you could use shrimp or pork or even beef if you prefer  instead of chicken.  You could also substitute any vegetables you prefer.  And if you don’t have lo mein noodles on hand, thin spaghetti will work too!

chicken and vegetable lo mein

I really believe the ingredient that seals the deal with this recipe is the addition of a lot of fresh spinach in the end that you cook only long enough to wilt.  It adds such great texture, color, taste, and nutritional value.  I also very highly recommend using low-sodium soy sauce.  I am a salt lover, and it has taken me a long time to realize this, but most soy sauce is way too salty.  The low-sodium version gives you just enough saltiness, but the full soy sauce flavor.  And the sesame oil is a must.  This cannot be substituted with corn or vegetable or canola or olive oil.  To get that great Asian lo mein flavor, the sesame oil is key.

Hope you will give this yet another winner winner of a chicken dinner a try.

Enjoy!

Easy Chicken & Vegetable Lo Mein

Ingredients:chicken and vegetable lo mein 3

  • 1 pound boneless, skinless chicken breasts, sliced thinly
  • 10 ounces lo mein egg noodles*
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup red, yellow, orange bell pepper, julienned
  • 1 large carrot, julienned or 1/2 cup matchstick carrots
  • 1 cup sliced celery stalks
  • ½ cup green onions, sliced
  • 2 cups baby spinach

Sauce:

  • 2 tablespoons reduced sodium soy sauce, or more, to taste
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha, or more, to taste

Directions:

In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.

In a large pot of boiling water, cook noodles according to package instructions; drain well.

Heat olive oil in a large skillet or wok over medium high heat. Add chicken, and cook thorough for several minutes.  Add garlic, bell pepper, celery, carrots, and onion. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spinach until wilted, about 2-3 minutes.

Stir in noodles and soy sauce mixture, and gently toss to combine.

Serve immediately.

*If lo mein egg noodles cannot be found, spaghetti can be substituted.

 

Cheers & Hugs,
Jodi

*Recipe slightly adapted from DamnDelicious

Blueberry Shortbread Tart

/ Jodi / 56 Comments

blueberry shortbread tart 2

I thought it would be nice to make a sweet treat this past weekend for the guys since I had been away for awhile.  I didn’t have enough blueberries to make a pie, but I had a nice amount to make this yummy blueberry shortbread tart.

blueberry shortbread tart 1

What could be bad about a shortbread crust, some jam and blueberries, fresh lemon juice and zest, and a crumbly topping?!?!

blueberry shortbread tart 3

It went together easily, only took 30 minutes to make, and was a hit!  (Hubby said it reminded him of a toasted blueberry Pop-Tart (and that was meant as a compliment – lol!)

I can’t recall the last time I bought Pop-Tarts, but this is a tart, and it is filled with fruit, and it is baked, so I guess that pretty well qualifies it to taste a bit like it.  I can imagine this would also be great with many other fruit fillings (aka Pop-Tart flavors) –  Cherry, Raspberry, Blackberry, Peach, Apple & Cinnamon, Strawberry, or Peach – to name a few.

My guys topped theirs with a scoop of vanilla ice cream, because, well…. just because!

It was a great dessert to end a hot summer day and meal of grilled sausage sandwiches with onions and peppers on hard rolls, fresh sweet corn on the cob rolled in butter and sprinkled with Old Bay Seasoning, and a cucumber and tomato salad fresh from the garden drizzled with tangy red wine vinegar, salt and pepper.

Hungry yet?!

Blueberry Shortbread Tart

Ingredients:blueberry shortbread tart 2
  • 2 sticks butter,  room temperature
  • ½ cup sugar
  • ¼ cup brown sugar, packed
  • 1 Tbsp lemon juice
  • Zest of 1 lemon
  • 2⅓ cups all-purpose flour
  • ½ tsp salt
  • 1 cup blueberry preserves or jam
  • 1 cup fresh blueberries
Directions:

Preheat the oven to 350 degrees F.

Grease 9-inch tart pan.

Beat butter, sugars, lemon juice and zest with electric mixer approx. 3 mins until well incorporated.  Add flour and salt, and mix until well blended and forming clumps.

Press 2/3 of the mixture evenly into the prepared pan and going up sides.

Spread with the blueberry preserves or jam evenly over the dough, leaving a ¼-inch border.  Sprinkle with blueberries.

Crumble the remaining dough into large crumbs and  sprinkle evenly over filling.

Bake 30 – 40 mins. until lightly browned.

 

Cheers & Hugs,
Jodi

*recipe slightly adapted from Erren’s Kitchen

If you Carrot All…

/ Jodi / 46 Comments
watercolor carrots

Watercolor Carrots 5×7 Arches 140lb Arches Rough

Today’s painting for #WorldWatercolorMonth is a quick and simple one celebrating the glorious carrot.

It was fun to create the leafy greens by gently rubbing the side of a rigger brush across the rough watercolor paper in random strokes.

Carrots are a beautiful, healthy vegetable that is equally delicious raw and cooked.

For a yummy version of roasted carrots, check out my recipe for Roasted Caramelized Garlic Carrots here.

Cheers & Hugs,
Jodi