PERFECT M&M and Chocolate Chip cookies

Ingredients

• 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1-1/2 cups all purpose Gold Medal Flour
• 3 tablespoons Instant vanilla pudding mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips
• 1 or 1-1/2 cups Mini M and M’s

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.
3. With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Makes 2 dozen cookies

cinnamon bun coffee cake

CINNAMON ROLL CAKE

 

INGREDIENTS

• 3 cups flour
• ¼ tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1½ cups milk
• 2 eggs
• 2 tsp. vanilla
• ½ cup butter, melted

TOPPING

• 1 cup butter, softened
• 1 cup brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon

GLAZE

• 2 cups powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping

1. In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
2. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE

1. In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Thai Spring Soup

Ingredients:

• 1 teaspoon canola oil or coconut oil
• 1 large shallot, minced
• 3 to 4 cloves garlic, minced
• 1" piece of ginger root, peeled and grated
• 6 cups chicken broth
• 3 pieces (about 5" each) peeled fresh lemongrass, crushed with the back of a knife
• 2 cups boneless, skinless chicken breast, cooked and shredded or rotissari chicken shredded or we used shrimp 
• 4 baby bok choy or 1 regular boy choy, roughly chopped (approx 1" pieces)
• ¼ cup cilantro leaves
• ¼ cup small basil leaves or Thai basil leaves
• 2 tablespoons lime juiced (1 small lime)
• ¼ teaspoon kosher salt
• 2 ounces dry rice noodles (see Note)
• ¼ teaspoon crushed red pepper flakes (optional)

Directions:

PREP:

1. Mince shallots and garlic. Peel ginger and grate into a small dish. Combine garlic and ginger and set aside. 
2. Use back of knife to smash the lemongrass (don't worry, it is being removed from the soup prior to serving!).  
3. Wash Bok Choy and chop into 1" pieces. Measure ¼ cup cilantro leaves and ¼ cup (small) basil leaves and combine in a bowl with salt and lime juice. Weigh 2-ounces of rice noodles and set aside. 

COOK:

1. Heat a soup pot over medium high heat. Once hot, add oil.
2. Add shallots; cook 1 minute, stirring constantly. 
3. Add ginger and garlic; cook 30 seconds, stirring constantly. 
4. Add chicken broth, stir to loosen any rough bits of garlic, etc. from bottom of pot. Raise heat to bring to a boil. 
5. Once boiling, add smashed lemongrass stalks, reduce heat to a simmer and cook for 10 minutes. 
6. Remove lemongrass and discard. 
7. Stir in shredded chicken and Bok Choy; simmer 3 minutes. (If using shrimp add after bok choy has been in for a min. or so.)
8. Add dry rice noodles directly to soup, cook for 2 minutes. 
9. Remove from heat and add cilantro, basil, salt and lime juice. Stir to combine. Serve immediately with crushed red pepper flakes sprinkled on top and Enjoy!

Inside-Out Cabbage Rolls

YIELD:6 servings---- Total time about 45min

Ingredients
1 pound lean ground beef
1 large onion, chopped
1 large bell pepper, chopped
1 small head cabbage, chopped
1 can (10 ounces) diced tomatoes and green chilies
1 cup reduced-sodium beef broth
1 can (8 ounces) pizza sauce
1 cup cooked brown or white rice
Salt (I used seasoning salt), Pepper, oregano to taste
Red Pepper Flakes (optional and we put in individual bowls)


Directions
1. In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.

2. Stir in the cabbage, tomatoes, broth and pizza sauce.  Season with salt, pepper, and oregano.  Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender, stirring occasionally.

3. Stir in rice; heat through. Remove from the heat. Enjoy

Banana Chocolate Bars

ingredients

BANANA CHOCOLATE CHIP BARS

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter (softened)
• 1/3 cup sugar
• 1 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup mashed ripe bananas (about 3-4 bananas)
• 1 Egg
• 2 cups semi-sweet chocolate chips or m&m candies
• powdered sugar for garnish

step-by-step directions

• Preheat oven to 350 degrees. Grease a 16x12 sheet pan (cookie sheet with sides) with butter.
• Using an electric mixer beat together butter, granulated sugar and brown sugar. Add the egg and continue to beat until fluffy.
• Add vanilla and bananas and continue to blend.
• In a separate mixing bowing combine flour, baking powder, cinnamon and salt.
• Mix the dry ingredients into the wet mixture just until incorporate then stir in chocolate. Spread evenly in the prepared sheet pan.
• Bake for 20-25 minutes until edges are golden brown and springs back when pressed gently with your finger. Cool completely, garnish with powdered sugar and slice.

Sausage and Chicken Gumbo

Ingredients

1 tablespoon plus 1/2 cup vegetable oil

1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces

4 pounds chicken thighs, skin removed

1 tablespoon Essence or Creole seasoning, recipe follows

1 cup all-purpose flour

2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 teaspoon salt

1/4 teaspoon cayenne

3 bay leaves

9 cups chicken stock or canned low-sodium chicken broth

1/2 cup chopped green onions

2 tablespoons chopped parsley leaves

1 tablespoon file powder

White Rice, recipe follows

Hot sauce

Directions

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

White Rice:

2 cups long-grain white rice

4 cups water, chicken stock, or canned low-sodium chicken broth

1 tablespoon unsalted butter

1 1/2 teaspoons salt

1 bay leaf

In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve.

Yield: 7 cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Inactive Prep Time: 5 minutes

Recipe courtesy Emeril Lagasse

lentil-sausage-kale soup

½ to ¾ bag of lentils (rinsed and sorted for any stems)
2 large containers of chicken stock
1 small yellow onion chopped
5-6 carrots peeled and chopped
3 cloves of garlic chopped
1 lb bulk Italian sausage tube (not the links)
1 bunch of kale (use leaves, cut them away from stem and rinse/chop)
¼ cup tomato paste
1 can diced or stewed tomatoes (not drained)

Seasonings (garlic salt, Italian seasoning, rosemary, cumin, nutmeg, pepper, onion powder, garlic powder, seasoning salt….really whatever you like)
Pour a tbls or two of olive oil into pan and then brown the sausage in a large dutch oven or soup pot. When cooked add the onion, carrots, garlic and seasonings (except nutmeg). Cook 5-8 minutes till starting to soften. 

Add the kale, top with a dash of nutmeg and wilt. Add tomato paste and stir in for about 30 seconds. Add lentils and stock (can add water if you need more broth) and tomatoes. Bring to a boil then lower heat and simmer for at least 40 minutes until lentils are tender. We add red pepper flakes to individual bowls (aka the adult bowls) if desired.