Best Chocolate Chip Cookies Recipe – Allrecipes.com

These chocolate chip cookies were gooey and delicious – even I, Cookie Monster’s cookie-hating antithesis (there’s a childhood joke in there), LOVED these cookies. Will make again.

Ingredients
1 h – 12 servings – 298 cals

.5 cup butter, softened
.5 cup white sugar
1/4th cup honey
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1teaspoon hot water
1/4 teaspoon salt
1.5 cups all-purpose flour
1 cups semisweet chocolate chips
.5 cup chopped walnuts (optional)
White chocolate chips to taste.

Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water.
Add to batter along with salt.
Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Adapted via Best Chocolate Chip Cookies Recipe – Allrecipes.com

Shakshuka: Modified Recipe

This dish is one of our absolute FAVORITES. It is healthy and packed with flavor in the best way. Everyone should try it at least once! 😀

INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1-2 teaspoons of chili powder
1-2 teaspoons of onion powder
1 (14-ounce) can whole plum tomatoes drained juice, coarsely chopped
2-4 Jalapenos
Bell Pepper OR can of Rotel (Level of heat is your preference)
Can of tomato paste
3 to 4 Cups of Spinach/Kale
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
6 large eggs
Chopped cilantro (for serving)
Naan (for serving)

PREPARATION
1. Heat oven to 375 degrees.

2. Heat oil in a large skillet over medium-low heat. Add onion and optional bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes.

3. Blend: Pour tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Throw it into a blender along with remaining spices, jalapenos, spinach or kale, can of rotel (drained) or bell pepper. Blend until smooth, then pour into skillet with onion and garlic.

4. Stir in cumin, paprika and cayenne.

5. Simmer until tomatoes/paste have thickened, about 10 minutes.z

6. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.

7. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with naan.

You can also add goat cheese to this, and it is AMAZING.

Modified recipe from Shakshuka With Feta Recipe – NYT Cooking

Leftovers: Use as a pasta sauce over noodles of some kind or over eggs, any style.

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette recipe | Epicurious.com

YIELD
Serves 4

ACTIVE TIME
15 minutes

TOTAL TIME
35 minutes

INGREDIENTS

  1. Orzo
    • 1 1/2 cups orzo
    • 3 tablespoons red wine vinegar
    • 3 tablespoons finely chopped shallots
    • 2 garlic cloves, finely chopped
    • 1/3 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 2 ounces fresh baby spinach (about 3 cups not packed)
    • 1 1/2 cups grape tomatoes, cut in half
    • 1/2 cup pine nuts, toasted (see Kitchen Note)
    • 1/4 cup thinly sliced fresh basil leaves
    • 1 cup crumbled feta cheese (4 ounces)
    • 2 tablespoons chopped fresh chives, for garnish
  2. Salmon
    • Four 5-ounce skinless salmon fillets
    • Olive oil, for coating the fish
    • Kosher salt and freshly ground black pepper

PREPARATION

    1. Prepare an outdoor grill for medium- high cooking over direct heat.
    2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
    3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
    4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
    5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o’clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
    6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.
Toasting Pine Nuts
To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.”

via Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette recipe | Epicurious.com

Smoked Salmon and Cream Cheese Wraps

Smoked salmon and cream cheese has to be one of the most iconic breakfast/brunch combinations. The flavors of punchy smoked salmon and delicate cream cheese match perfectly with the sharp onion…

Make it
10 minutes
Ingredients
∙ Serves 1

Seafood
2 oz Smoked salmon

Produce
1 Handful Arugula
1/2 tsp Basil, fresh or dried
1 1/4 oz Red onion

Baking & Spices
1 Pinch Pepper

Bread & Baked Goods
1 8-inch low carb flour tortilla, low carb

Dairy
2 tsp Cream cheese, low fat

via (22) Pinterest

Swoolz Modifications:

Add…

one to two tablespoons of fresh dill,

two or three teaspoons of creamed horse-radish

a tablespoon of lemon juice

to the cream cheese; substitute half the cream cheese for goat cheese.

Add…

salad greens

to the wrap.

SUPER tasty!