The perfect chocolate chip cookie

A friend of mine sent me this link and it gives you more information than you ever could want to know about making cookies (e.g. add the chips before the flour, how long to mix the dough at each stage, etc.).  Very informative and the cookies are very good! 

http://theperfectchocolatechipcookie.com/instruct.php

Chiptole Pork and Rice

CHIPOLTE'S PORK SHOULDER
------------------------

1 pork shoulder roast, boneless (5-6 pounds, marinate if you like)
2-3 tablespoons olive oil
4 medium tomatoes (peeled, if desired)
1 onion, thinly sliced
1 teaspoon cumin powder
2-4 sprigs fresh oregano (or 1/2 teaspoon crushed or powdered)
2 whole cloves
2 bay leaves
2 dried chipotle chilies
3/4 cup water or meat stock
Salt/pepper to taste

Salt and pepper the pork shoulder; allow the meat come to room
temperature, about 2 hours.

Preheat oven to 325 degrees F.

Add olive oil to a large ovenproof pan. Sear the pork over medium-high
heat until very brown on all sides. Remove pork from the pan; let rest
on a platter for 10 to 15 minutes.

Leaving an even coating, drain excess oil from the pan. Add onions;
sweat over low heat until translucent. Return pork to the pan; add
remaining ingredients. Cover pan, place in the oven and cook for 2 to
3 hours or until the internal temperature reaches 140 to 150 degrees
F. Let pork rest 10 to 15 minutes before slicing


Chipolte's rice has middle-eastern overtones.

CHIPOLTE'S BASMATI RICE
-----------------------

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat,
stirring occasionally until melted. Add rice and lime juice, stir for
1 minute. Add water and salt, bring to a full rolling boil. At
boiling, cover, turn down to simmer over low heat until rice is tender
and the water is absorbed, about 25 minutes. Fluff rice with a fork.

from http://www.copykatchat.com/recipe-requests/24216.htm

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Shutterfly cards for Valentine's Day, Easter & Father's Day.

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Lemon Bundt Cake - Delicious

1 plain Yellow or lemon cake mix (No pudding in it)

3 oz  pkg. lemon Jell-O (I put in Lemon Pudding) (I put 3oz packs of BOTH lemon Jello AND lemon pudding)

2/3 C veg. Oil (1/2 C veg. oil) (If you use both the pudding and jello, put in the full 2/3 cup)

2/3 C Hot water (1/2 C Hot water) (If you use both the pudding and the jello, put in the full 2/3 cup)

4 large eggs

1 cup sour cream

Mix for 1 min. then scrape sides of bowl and continue mixing for 2-3 more mins., until it is thick and smooth.

Pour into well greased and floured bundt cake pan.

Bake at 350˚ for 40 (45) (45-50) min.  Check and if pan is pulling away from sides of pan take out and let cool for 10-15 mins.  And then tip cake out of pan.

*The things I changed, makes it much more moist and dense.  I like it better - MOM
*The things I changed and it was DIVINE...moist, dense, super lemony...need I say more?;)-Jenny

GLAZE

½ C (1/2-3/4 to preference)  powdered sugar

2 Tlbs. Fresh lemon juice
1 Tbls fresh lime juice

1 tsp. grated zest of lemon
1/2 tsp grated zest of lime

(You can add more lemon and lime - both juice and zest to make it more tart)

Mix together until smooth.  I double this because people always want more glaze.

Girl and The Goat Magic Beans

girl & the goat magic beans

green beans
4 fl oz. oil
shallots
green bean dressing
cashews (or another nut if you prefer a different one)
aioli

green bean dressing
yields 2 cups

4 oz. lemon juice
5 oz. fish sauce
2 ½ oz. soy
1 tablespoon dijon
3/4 teaspoon sriracha
1/3 oz cloves garlic

combine lemon juice, fish sauce, soy, dijon and sriracha. transfer to blender, add garlic and emulsify with oil.
aioli
yield: 1 cup

1/3 cup green bean dressing (from above)
1 cup mayonnaise
whisk together

preparation

1. heat a small amount of oil in a frying pan.
2. add green beans and some sliced shallots for flavor.
3. add enough vinaigrette to coat the green beans. let steam.
4. add a handful or two of cashews for flavor. season with salt.
5. transfer to serving dish & drizzle with aioli.
6. serve hot.

Panera Mac n Cheese

Panera’s Stove Top Mac and Cheesesource: Panera Bread

Ingredients:

• 16 oz pipette pasta or other small pasta shapes
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups milk, heavy cream, or half-and-half
• 4 oz white American cheese, chopped or torn into pieces
• 8 oz extra sharp white Vermont cheddar, shredded
• 2 tsp – 1 tbsp Dijon mustard (adjust according to your tastes)
• 1 tsp Kosher salt
• 1/4 tsp hot sauce (like Frank’s)

Instructions:

1. In a large stockpot, cook pasta according to package directions.  Drain well.
2. While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat.  When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly.  Gradually whisk in the milk until no lumps remain.  Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
3. Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more.  Stir in the mustard, salt, and hot sauce.  Return the sauce pan to the heat and stir in the pasta.  Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce.  Cook for 1-2 minutes over medium-low heat until heated through.  Serve hot in bowls with spoons.

Quinoa and vegetable salad with tahini dressing

1 cup quinoa
1 cup shelled edamame
1/3 cup tahini (sesame seed paste) (the tahini taste is pretty strong so use less if you prefer)
2 tbl fresh lemon juice
2 tsp grated fresh ginger
1 tsp honey
kosher salt and black pepper
1 bunch/about 4 cups watercress, trimmed (I use butter leaf lettuce so the salad is less bitter and it tastes great)
1 pound raw beets (about 2 medium) peeled and coarsely grated or finely chopped
8 radishes, thinly sliced or finely chopped

Cook quinoa according to the package directions.  Transfer to a plate or rimmed baking sheet and refrigerate until cool.  Cook the edamame according to package directions.

Dressing:
In a small bowl whisk together tahini, lemon juice, ginger, honey, 1/2 cup water, 1/2 tsp salt, 1/4 tsp pepper.

drizzle watercress, beets, radishes, edamame, and quinoa with dressing.