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

Grilled Duck & Peaches w/ Balsamic-Raspberry Drizzle

This duck dish… omg. It makes one feel like royalty among plebeians.

Ingredients

Protein
Whole duckling

Spice Rub (Equal Parts…)
Japanese 7 Spice
Chipotle Pepper Flakes
Coriander
Tumeric
Garlic Salt

Other Stuff
Ripe Peaches – 3 Peaches
Frozen Raspberries (No Sugar Added) Thawed – 1.5 Cups Raspberries
Water (1/8th a cup)
Balsamic Vinegar (A Dash)
Goat Cheese – To Taste
Arugula (we used whatever we had for it)- (3 Cups)

Directions

  1. Preheat the grill. Make it hot. 😀
  2. Using a mortar and pestle, grind spices, then rub on quartered duck.
  3. While the grill heats, quarter peaches. Puree raspberries with water and balsamic vinegar (to taste). Put bed of arugula on a plate, scatter with goat cheese.
  4. Cook duck on grill until it’s done. Flip every five until done.
  5. Towards end, put peaches cut-side down on the grill; about five minutes.
  6. Put duck and peaches on top of salad. Drizzle with raspberry-balsamic sauce. Serve.

Tasty, right?

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.

Personal Protein Pot Recipe by Tasty

Personal Protein Pot
by Matthew Johnson
Print
Ingredients
for 1 serving

2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame oil
1 tablespoon honey
¼ cup (60 mL) soy sauce
1 chicken breast
½ cup (85 g) quinoa
1 ½ cups (360 mL) chicken stock
½ cup (55 g) sliced carrot
½ cup (50 g) snap pea
½ cup (50 g) shredded red cabbage
½ cup (50 g) bell pepper, sliced
½ cup (75 g) broccoli floret
1 egg
salt, to taste
½ avocado, sliced
scallion, sliced, for garnish
toasted sesame seed, for garnish
Preparation
Under 30 min
In a small measuring cup, mix together the garlic, ginger, sesame oil, honey, and soy sauce. Whisk to combine.
Pour about 2 tablespoons of the sauce over the chicken in a small bowl and set the rest aside for serving. Toss the chicken in the sauce to coat.
Heat a tablespoon of oil in a small pot over medium heat. Cook the chicken until golden brown on one side, then flip and cook the other side until the chicken reaches an internal temperature of at least 165°F (75°C), about 10 minutes total. Remove the chicken breast from the pan. Let rest for 5 minutes, then slice.
Add the quinoa and chicken stock to the same pot. Stir the quinoa and bring to a boil on high heat. Then, reduce the heat to low and place a strainer over the simmering quinoa.
To the strainer, add the carrot, snap peas, red cabbage, bell pepper, broccoli, and the egg. Sprinkle with salt.
Cover the pot and cook for 20 minutes.
Remove the food from the heat, fluff the quinoa and add the chicken and veggies. Top with the sliced avocado and the cooked egg. Pour on the rest of the reserved sauce, and garnish with scallions and toasted sesame seeds.
Enjoy!

via Personal Protein Pot Recipe by Tasty

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!