Courtney is babysitting this summer and Ryan is life guarding and they are both on fairly random schedules. It's all I can do to keep up with who will be home for dinner at what time. Don't get me wrong, I'm not one of those mom's who prepares separate meals for everyone when they happen to roll in the door. I fix dinner at one time and the kids know that if they're late, they are responsible for reheating their own meal. This steak salad recipe from taste of home was a perfect, eat-whenever-you-get-home, kind of meal. Ben and I had is as a salad, Courtney and Ryan made it into a taco. I bought ultra thin steaks which cooked up super quick and they were delicious. Grilled Steak Salad 1 beef top sirloin steak 1 Tablespoon olive oil 3/4 teaspoon salt 3/4 teaspoon garlic powder 3/4 teaspoon paprika 1/8 teaspoon thyme 1/8 teaspoon cumin 1/8 teaspoon cayenne pepper 1 large tomato, chopped 15 ounce can black beans, rinsed and drained 3 green onions, chopped 1/4 cup minced cilantro 2 teaspoons lemon zest 2 Tablespoons lemon juice 1/4 teaspoon salt 1 avocado, diced 1 cup corn
Grill.
Serve with sliced steak. This was really tasty and I ate the leftover tomato/corn mixture for lunch the next day with some baked tortilla chips. (Super yummy)
Ciao!
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Red Velvet Chocolate Chip Cookies 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour 1/4 cup (32g) unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (115g) unsalted butter, softened to room temperature. 3/4 cup (150g) light brown sugar (or dark brown) 1/4 cup (50g) granulated sugar 1 egg, at room temperature* 1 Tablespoon (15ml) milk 2 teaspoons vanilla extract 2.5 teaspoons red food coloring 1 cup (180g) semi-sweet chocolate chips
Bake each batch for 10-11 minutes at 350. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. A red velvet cookie dotted with semi sweet chocolate chips - delicious. Trust me - these didn't last long in the Davis house. Summer snacks are the best. I may just have to introduce my Northern family to these Southern delicacy's. They don't know what they're missing.
Ciao! What can you add to a chocolate chip cookie to make it even better? A handful of crunchy rolled oats. Dark chocolate chips of course. And a sprinkling of coconut too. Oh, and a glass of cold milk to wash it down. Now that is what I call a perfect chocolate chip cookie. This recipe came from sweettreatsmore.com. I love the combination of the oats and the dark chocolate and the coconut. I think you will too. Dark Chocolate Coconut Oatmeal Cookies Ingredients 1 cup butter, melted 1 cup brown sugar, packed 1/2 cup sugar 2 eggs 2 tsp vanilla 2 cup flour 1 tsp salt 1 tsp baking soda 1 1/2 tsp cinnamon 1 cup shredded coconut 1 1/2 cups dark chocolate chips 2 1/2 cups old fashioned oats Melt butter and let cool for several minutes. In a stand mixer, beat sugar and butter until creamy. Mix in eggs and vanilla and beat for another minute. In a separate bowl combine flour, salt, soda, cinnamon, oats and coconut. Slowly mix dry ingredients into wet ingredients and beat until combined.
Ciao!
Cookies without milk? That's just crazy talk. What good is a delicious peanut butter oatmeal chocolate chip cookie without a great big glass of milk? I think I may need to downsize my cookies (and we all know that's not going to happen) or get some bigger glasses. (Doesn't everyone consider cookie dunkability when purchasing new glassware?) Peanut Butter-Oatmeal Chocolate Chip Cookies 1 cup all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt 1 stick (½ cup) unsalted butter, at room temperature ½ cup creamy peanut butter ½ cup granulated sugar 1/3 cup light brown sugar ½ teaspoon vanilla extract 1 egg ½ cup rolled oats 1 cup semisweet chocolate chips Cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
Stir in the oats, and then the chocolate chips. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature. This is a serious cookie. It is packed with delicious goodness and it is almost impossible to eat just one. Go ahead - I dare you to try.
Ciao! What's better than summer vacation? Summer vacation AND chocolate chip cookie week on the blog!!! Wait - What??? Brace yourselves blog readers - you are about to be bombarded with some of the most delicious chocolate chip cookies recipes that I could get my hot little hands on. Yes folks, you heard right - SIX straight days of chocolate chip cookie recipes! I could not be more excited to bring you some of my very favorite chocolate chip cookie recipes. Some of the recipes that you will see this week are a twist on the traditional cookie like the sea salt pecan chocolate chip and some are a little more daring like the red velvet chocolate chip cookies. They are all a little bit different and they are all delicious. I can't wait to hear from all of you about which recipe from chocolate chip cookie week is your new favorite. To kick the week of right, I'm giving you a variation of my Master Chocolate Chip Cookie recipe. I love this traditional chocolate chip recipe and I decided it could only get better with the addition of a few special ingredients. Can't wait to share my new recipe with all of you. Pecan Chocolate Chip Cookies 3 ½ cups flour 1 ¼ tsp baking soda 1 ½ tsp baking powder ¾ tsp salt 1 ¼ cups real unsalted butter 1 ¼ cups dark brown sugar 1 cup plus 2 Tbsp sugar 2 large eggs 2 tsp vanilla extract 2 cups Ghiradelli double chocolate chips 1 cup chopped pecans Cream butter and sugars until light and fluffy.
Stir in chocolate and pecans.
These were a big hit with this family. Kicking off chocolate chip cookie week with a bang. I'm going to let you drool over these cookies while you dwell on the fact that there are FIVE more chocolate chip cookies THIS WEEK! I'm so excited about chocolate chip cookie week, I can hardly wait to post all of these yummy recipes. (Trust me - I'm doing my own little chocolate chip cookie happy dance over here.)
Ciao! |
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