Thin & Chewy Chocolate Chip Cookies

Hey Hey! I'am so excited about these cookies that I wanted to get them posted ASAP! These could quite possibly be my favorite chocolate chip cookies that I make. I took another cookie recipe that I use a lot, and adapted it a bit and out came these amazingly thin, chewy, delicious tasting chocolate chip cookies! If you're like me and can't ever try out enough chocolate chip cookie recipes, add these to your list to make! Enjoy!!

-

Ingredients:

1 1/3 Cups All-Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/2 Cup Brown Sugar

1/2 Cup Granulated Sugar

1 Stick Butter, slightly melted

1 Egg, room temperature; slightly beaten

1 1/2 Teaspoons Vanilla Extract

1 Cup Semi-Sweet Chocolate Chips

-

Directions:

Cream together butter, egg, and vanilla until just combined. In a large bowl, mix all of your dry ingredients (yes, even the sugars). Dump all of your dry ingredients into your wet ingredients and mix well. Stir in chocolate chips. With a cookie scoop, take a scoop of dough then press it out into your hands and hand roll the dough into a ball. Repeat process and bake cookies in a pre-heated 350 degree oven for 10 minutes, or until the edges of the cookie start to turn golden brown. Do not overcook them or else they will come out crispy!

Tuscan Pasta

Good evening everybody! Wow it's been awhile since I've posted..I have no excuses either! What I do have though is a delicious pasta dish to share with you! The flavor combination of all of the ingredients in this pasta was amazing. It was even better the next day! I served this with the White Cheddar Garlic Thyme Foccacia that I posted earlier this month. The two paired up beautifully to create a deliciously light Italian meal. Give this pasta a try, you won't regret it!

-

Ingredients:

1 lb Penne Pasta, cooked until al dante and drained

2 Grilled Boneless Skinless Chicken Breast, cut into strips

5 Strips Bacon, cooked and diced

1 Cup Fresh Mushrooms, sliced

2 Roma Tomatoes, diced

1 Cup Parmesan Cheese, freshly grated

2 Cloves Garlic, minced

2 Tablespoons Flat Leaf Italian Parsley, chopped

1/2 Cup Extra Virgin Olive Oil

Salt & Pepper, to taste

-

Directions:

In a deep sauce pan, add your chicken, bacon, tomatoes, mushrooms, garlic, and olive oil. Cook on medium heat just until the tomatoes and mushrooms have had a chance to soften. Dump your cooked penne in the pan and mix thoroughly. Add parsley and salt & pepper, mix. Cover and let sit for 5-10 minutes before serving. Sprinkle with additional Parmesan cheese, if desired.

Chicken Fried Chicken

Good afternoon! Do any of you buy the big bags of frozen boneless skinless chicken breasts and set a couple out during the day and not really know what you're going to do with them? That's me often. I absolutely love boneless skinless chicken, it is my fave, and I love that it starts out rather plain, but is such a great canvas for so many flavors. On this particular night I decided to make chicken fried chicken with mashed potatoes (which I will post at a later date) and milk gravy (which I explain how to make here) When I thought to make this I realized that I had never made it before. I've made the typical Chicken Fried Steak, but not the chicken version. Which is basically identical. Being a chicken girl, I preferred the chicken version, and my husband being a steak guy, actually preferred the chicken one as well. It was a delicious treat for us both! So next time you're wondering what to do with that chicken, give this one a try!

-

Ingredients:

2 Boneless Skinless Chicken Breast

1 1/2 Cups All-Purpose Flour

1 Egg

3 Tablespoons Milk

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper

1/2 Teaspoon Seasoned Salt (such as Lawry's)

Canola or Vegetable Oil

-

Directions:

On a dinner plate, beat egg; set aside. On another dinner place, add flour and salt, pepper and seasoned salt; mix, then drizzle in milk, stirring with a fork while you drizzle to form little clumps of flour. These will stick to the chicken and make it extra crunchy. Wash your chicken and remove all excess fat. On a cutting board, butterfly your chicken by cutting it along one side through the middle to the other side but not completely cutting it all the way. It should open like a book. In a large skillet, put about and inch or 2 of oil and heat on medium. While your oil is heating up, dip your chicken in the egg, coating each side, then coat in the flour mixture, then carefully place your coated chicken in skillet and cook for about 6-8 minutes each side, depending on thickness of chicken. Once finished remove to a paper towel lined cookie sheet and set in oven on 170 degrees to keep warm while you finishing frying your other chicken, and then make your pan gravy. 170 degrees shouldn't be warm enough to put paper towels in your oven, but be cautious as all ovens are different. Once the grease is drained, you can just place them on a uncovered cookie sheet. I fry 1 piece at a time, because after butterflying them, only 1 will fit in the pan at a time.