Category: RECIPES

CREAM CHEESE CHOCOLATE CHIP COOKIE–Save Room for Dessert

Hello Monday!

Have I got a great chocolate chip cookie recipe for you!
These are my favorite chocolate chip…hands down! I was once told that if Soft Batch cookies and the refrigerated pre-made Nestle Toll House cookies got married and had baby cookies, that these cookies would be their first born. I’ll let you judge for yourself!
Cream Cheese Chocolate Chip Cookies
recipe from Jenn
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 oz package of cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla
12 oz bag of milk or semi-sweet chocolate chips
  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the flour, baking soda, and salt. Whisk to combine; set aside.
  • In a large bowl mix cream cheese and the butter. Beat on medium speed until creamy and light, about 2 minutes.
  • Add the brown sugar and mix well, add the egg and vanilla. Beat on medium speed for 1 minute.
  • Slowly, add the flour mixture a little at a time, until well combined.
  • Fold in chocolate chips. I refrigerated dough for at least an hour, but you can skip that if you want.
  • Spoon about 2 tablespoons of dough onto greased cookie sheet.
  • Place in oven and bake for 12 minutes, or until the edges are golden.
  • Let rest on cookie sheet for 5 minutes then move to a wire rack to cool completely.
    Please come visit me at at Paper Plates and Chin

    OVEN BBQ PORK CHOPS

    OVEN BBQ PORK CHOPS
    1 1/2 to 2 pounds pork rib chops, trimmed of fat 

    1/4 teaspoon sea salt 

    1/4 teaspoon  freshly ground pepper
    3 teaspoons safflower oil, divided
    1 medium onion, sliced thin
    1 clove  garlic, minced
    1/2 cup  orange juice 

    3/4 cup  barbecue sauce
    2-3 cups prepared white rice

    • Preheat oven to 400 degrees.
    • Generously sprinkle pork chops with salt and pepper. 
    • Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
    • Add the pork chops and sear to brown, 1 to 2 minutes per side. Transfer to a plate.
    • Add the remaining 1 teaspoon oil to the pan. 
    • Add onion and cook, stirring, until softened. 
    • Stir in garlic and cook, stirring, until fragrant. 
    • Add orange juice and cook until most of the liquid has evaporated. 
    • Stir in barbecue sauce until well blended. 
    • Return the pork chops to the pan, turning several times to coat with the sauce.
    • In a large baking dish layer the rice on the bottom, smoothing the top.
    • Add pork chops to top of rice.
    • Pour remaining sauce over the chops and rice.
    • Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.

    OVEN BBQ PORK CHOPS

    OVEN BBQ PORK CHOPS
    1 1/2 to 2 pounds pork rib chops, trimmed of fat 

    1/4 teaspoon sea salt 

    1/4 teaspoon  freshly ground pepper
    3 teaspoons safflower oil, divided
    1 medium onion, sliced thin
    1 clove  garlic, minced
    1/2 cup  orange juice 

    3/4 cup  barbecue sauce
    2-3 cups prepared white rice

    • Preheat oven to 400 degrees.
    • Generously sprinkle pork chops with salt and pepper. 
    • Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
    • Add the pork chops and sear to brown, 1 to 2 minutes per side. Transfer to a plate.
    • Add the remaining 1 teaspoon oil to the pan. 
    • Add onion and cook, stirring, until softened. 
    • Stir in garlic and cook, stirring, until fragrant. 
    • Add orange juice and cook until most of the liquid has evaporated. 
    • Stir in barbecue sauce until well blended. 
    • Return the pork chops to the pan, turning several times to coat with the sauce.
    • In a large baking dish layer the rice on the bottom, smoothing the top.
    • Add pork chops to top of rice.
    • Pour remaining sauce over the chops and rice.
    • Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.

    Fire Day Friday: Wanton Wontons

    One of the wonderful byproducts of grilling and smoking is that I usually have a little extra cooked pork, chicken, or steak left over. This week I had a bit of hickory smoked pulled pork. It wasn’t really even enough for two bbq sandwiches but it was enough for 8 appetizer servings of these fried wontons.
    These slightly spicy wontons make great appetizers for a formal meal or as the star of a tailgating menu.
    Wanton Wontons
    8 servings (3 wontons each)
    ¾ cup shitake mushrooms, diced
    ¼ cup carrot, diced
    ¼ cup red bell pepper, diced
    1 Tbsp ginger, diced
    1 clove garlic, diced
    ½ cup napa cabbage, diced
    2 Tbsp cilantro, chopped
    ½ cup pulled pork
    3 Tbsp sweet chili sauce
    ½ tsp fish sauce
    ½ tsp rice vinegar
    ½ tsp Sriracha sauce (hot chili garlic sauce)
    Teriyaki sauce
    24 wonton wrappers
    Preheat a saute pan or wok over medium high heat. Add a tablespoon of oil.
    Add the mushrooms, carrot and saute for 4 minutes.
    Stir the bell pepper, ginger, and garlic. Saute another 1-2 minutes.
    Turn off the heat and stir in the napa, cilantro and pulled pork. Let the residual heat of the pan wilt the napa and cilantro for a minute.
    Mix the sweet chili sauce, fish sauce, rice vinegar, and sriracha sauce. Stir that into the pan mixture.
    Place about 2 teaspoons of the mix on each wonton wrapper. 
    Wet two edges of the wonton wrapper. Pull one corner over to the other corner.   Seal one edge and work as much air out as possible. 
    Seal the remaining edge. Repeat with remaining wontons.
    Preheat a deep fryer or a deep skillet with oil to 350f. Add the assembled wontons 3-4 at a time and cook for 30 seconds. Flip them over and cook another 30 seconds or until golden brown.
    Drizzle with terriyaki sauce, red pepper flakes and serve with a cold beverage.
    The crispy crunchy shell and the spicy fillings will make you “wantin’ wontons”.  yeah, I know, that’s a bad pun.

    BLACK BEAN CHICKEN BURRITOS

    BLACK BEAN CHICKEN BURRITOS
    corn tortillas
    black beans, drained well
    KNORR creamy rice mix
    4 ounce green chiles, drained well
    2 cups rotisserie chicken pieces
    15 ounce can HATCH green enchilada sauce
    2 cups shredded cojack cheese
    sour cream

    • Preheat oven to 350 degrees.
    • Spray a large baking dish.
    • Prepare KNORR rice mix as directed.
    • In a large bowl combine chicken pieces, black beans, green chiles, rice and 1/3 of the cheese.
    • Spread sour cream on each tortilla.
    • Add a scoop of the chicken mixture.
    • Layer in baking dish seam side down.
    • When baking dish is full, evenly pour the enchilada sauce over the enchilads.
    • Sprinkle cheese evenly over all enchiladas.
    • Bake 30 minutes.
    • Enjoy.

    CRY BABY BURGERS and ROASTED PAPRIKA POTATOES

    Good Morning everyone, Tamy here filling in for Melynda.  We like burgers, but hate the bread on a regular basis so I often make a “knife and fork” burger with fun toppings and this is one of our favorites.

    CRY BABY BURGERS
    1 pound ground chuck
    sea salt and fresh ground black pepper to taste
    1 small can jalapenos, drained and chopped (save a small amount for the mayo)
    1 small can green chiles, drained and chopped
    1 tablespoon Worcestershire sauce
    2 slices pepper jack cheese
    jalapeno mayo (small amount of minced jalapenos whisked into mayo)
    caramelized onions – 1 small Vidalia onion, thinly sliced

    • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
    • Form into 3 patties. Refrigerate for several hours.
    • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
    • Sear and brown patties, turning frequently until cooked through.
    • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
    • When burgers are done, top with cheese, mayonnaise and caramelized onions.
    • Enjoy!

    ROASTED PAPRIKA POTATOES
    2 pounds baby red potatoes
    sea salt and fresh ground black pepper
    Hungarian paprika
    1/4 cup melted butter

    • Scrub potatoes.
    • Boil for 10-15 minutes.
    • Drain the potatoes until cool enough to handle.
    • Preheat oven to 400 degrees.
    • Spray a 9×9 shallow baking dish with PURE.
    • Place potatoes on bottom in an even layer.
    • Smash each potato slightly.
    • Evenly sprinkle with salt, pepper and paprika.
    • Pour melted butter evenly over top.
    • Bake 30 minutes until crunchy and bubbling.

    GREEN CHILI CHICKEN ROLL-UPS

    GREEN CHILI CHICKEN ROLL-UPSadapted from Shay @ Paper Plates & China Jalapeno Popper Chicken Roll-ups

    1 1/2 pounds of chicken tenderloins
    8 ounces of cream cheese**
    1 (4 ounce) can of diced green chilies, well drained
    2 teaspoons of Worcestershire sauce
    Bacon slices (same amount as tenderloins)
    About 2 teaspoons of liquid smoke
    toothpicks
    Salt and Pepper to taste

    • Preheat oven to 350 degrees.
    • Mix cream cheese, green chilies, liquid smoke and Worcestershire sauce together until well blended.  You can roast your own jalapenos if you’d like.
    • Spread about 1-2 Tablespoons of cream cheese mixture over one side of chicken tenderloin.
    • Roll each piece of cream cheese layered chicken up like a sleeping bag and then roll a bacon strip around it, securing it with a toothpick.
    • Spray a casserole dish with PURE. 
    • Layer any remaining cream cheese mixture in the bottom.
    • Top the chicken roll-ups.
    • Salt and pepper as desired.
    • Bake 25-30 minutes until chicken is cooked through and bacon is crisp.

    **I used philly cream cheese savory sauce because I was out of plain and it worked well.

        GRAND FUDGE ~ SAVE ROOM FOR DESSERT

        Grand Fudge


        It’s Monday and time to share one of my favorite things with y’all.

        This takes a little time due to the fact that the fudge layer and caramel layer need time to set but it’s so worth it! I used one of my preferred chocolate fudge recipes that I knew would set. Over the years I’ve made countless batches of fudge and this one (it’s Carnation’s) never gives me any problems.

        I love the rice krispie layer. It doesn’t really add any flavor but gives this rich caramel fudge a little crunch!

        Grand Fudge
        1 1/2 cups white sugar
        5 ounce can evaporated milk
        2 tablespoons butter
        1/4 teaspoon salt
        2 cups miniature marshmallows
        1 1/2 cups chocolate chips (I used semi-sweet)
        1 teaspoon vanilla extract
        1 (14 ounce) bag caramels–wrappers removed
        1 tablespoon milk
        1 1/2-2 cups rice krispie cereal

        • Line a 8 x 8 pan with foil or wax paper.
        • Combine butter, sugar, salt, and evaporated milk in a large heavy saucepan. Bring to a full rolling boil, continue to boil for 5 minutes, stirring constantly.
        • Stir in marshmallows, chocolate chips, and vanilla extract. Continue stirring until well combined and marshmallows are completely melted.
        • Pour into prepared pan, refrigerate for at least an hour, or until almost set.
        • In a double boiler combine caramels and milk, heat over medium heat until caramels are melted, stirring occasionally.
        • Once caramels are melted pour over semi set fudge.
        • Sprinkle rice cereal over caramel and pat down slightly.
        • Cover tightly with foil or plastic wrap.
        • Refrigerate for at least 2 hours to allow caramel layer to firm.
        • Once fudge is set, remove from the pan, remove foil or plastic wrap, and cut into pieces.
        • Store in an airtight container in the refrigerator.
        • Enjoy!!
        Please come by and visit me at www.paperplatesandchina.blogspot.com

        Please come by and visit me at www.paperplatesandchina.blogspot.com

        BEEF AND BROCCOLI STIR FRY

        Beef and Broccoli Stir-Fry
        yields 4 servings
        2 1/2 tablespoons cornstarch, divided
        1/4 tablespoon salt
        3/4 pound lean sirloin beef, trimmed, thinly sliced against the grain
        2 teaspoons canola oil
        1 cup reduced-sodium chicken broth, divided
        5 cups broccoli, florets (about 12oz bag)
        1tablespoons ginger root, fresh, minced
        2 teaspoons minced garlic
        1/4 teaspoon red pepper flakes, to taste
        1/4 cup low-sodium soy sauce
        1/2 cup water

        • On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
        • Heat oil in a large nonstick wok or large deep skillet over medium-high heat.  Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
        • Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan.  Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes.  Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
        • In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon, cornstarch and water until blended; stir into pan.  Reduce heat to medium-low and bring to a simmer; simmer until lightly thickened about 1 minute.
        • Return beef and accumulated juices to pan; toss to coat.  Serve.  Yields about 1 1/4 cups per serving.

        Modifications:
        -I also added 2 stalks of green onions and a few mushrooms.

        Here’s what you’ll need:
        If you are using fresh broccoli, cut up the broccoli.  Mince 1 tablespoon of fresh ginger and 2 cloves of garlic.  Trim and slice the beef.

        I went ahead and added some green onions and mushrooms.

        Put some cornstarch in a bowl and then toss and cover the beef.

        Heat some canola oil in a wok or a pan.  Put the beef in the wok until lightly brown, around 4 minutes and then pull out and sit to the side. 
        Pour 1/2 cup of chicken stock in to the pan.  Stir the pan and get all of the leftover meat and crumbles.  Add the broccoli, cover for about 3 minutes until tender-crisp. (They will also turn a very bright green)
        Uncover and add the ginger, garlic and any other veggies.  In a separate bowl or cup, mix 1/4 cup soy sauce, 1/2 cup chicken broth and about 1/2 Tablespoon cornstarch.  Mix and pour into the wok.  Let simmer and thicken just a couple of minutes.  I added some rice to the pan (see below for details) and then put the beef back in.
        Here’s what you’ll end up with:
        I served this with one of those whole grain rice-in-a-bag.  I boiled them separately and then threw them in the wok at the end when the beef went back in the wok.

        You could do all type of variations and add a lot more veggies.  You could buy a bag of frozen stir-fry veggies, add grated carrots, or bean sprouts.

        1 serving of the beef and broccoli (1 cup)=5 points
        1/2 cup of the rice=4 points

        PEANUT CRUSTED PORK CHOPS ~ Fire Day Friday

        I think it might actually be starting to cool off here.  Seriously… It might finally feel a bit like fall…. Wednesday was only a high of like 79!!  That’s huge considering that last week we were still at 100!!!  The excellent thing about living in Arizona is that I get probably some of the best weather for grilling all year long.  I definitely appreciate that fact.  And thanks to the wonderful weather, I tend to do as much grilling as I can throughout the year, not only to not heat up my kitchen in 110 degree weather OR just the fact that I can… no, I tend to do it because most meals made on it, are simple and ever so fast.  Yes, you can do things nice and slow on the grill… but with the kind of weeks I’ve been having lately… speed and simplicity (along with deliciousness) are what it’s all about it.  And this recipe does not disappoint… Trust me 🙂

        Peanut Crusted Pork Chops
        Adapted from BHG Grillin’ & Chillin’
        Printable Recipe 
        Ingredients:
        1/4 cup creamy peanut butter
        1/4 cup pineapple juice
        1 Tablespoon low sodium soy sauce
        1 Tablespoon honey
        1/4 teaspoon ground ginger
        1/2 teaspoon dry mustard
        1/2-1 teaspoon hot sauce (I used Cholula)
        1/3 cup finely chopped dry roasted peanuts
        2 Tablespoons dry bread crumbs
        1-2 Tablespoons fresh chopped parsley
        1 garlic clove, finely minced
        4 pork chops (I used bone-in; about 1/4-1/2 inch thick)

        Directions:
        In a bowl, mix together peanut butter, pineapple juice, soy, honey, ginger, mustard, and hot sauce until well combined.  Place the pork chops in a resealable bag or shallow dish.  Pour the peanut butter mixture over, seal or cover, and place in refrigerator for 4 hours.

        Preheat grill to 375-400 degrees F.  In a small bowl, mix together peanuts, bread crumbs, parsley and garlic.  Remove pork from the bag/dish and discard marinade.  Place the pork directly on oiled grill grates over direct heat.  Allow to grill 4-7 minutes depending on how thick the chops are.  Flip pork and carefully (and evenly) sprinkle crust mixture on top, and press down with a spatula.  Cover and grill another 4-6 minutes or until the pork is cooked through.  Carefully remove from grill and enjoy!

        PAN SEARED CHICKEN TENDERS & TRI-COLOR COUSCOUS with COCONUT LOBSTER SAUCE ~ MARX FOOD CHALLENGE

        I ran across a MARX foods Recipe challenge – what fun!  I signed up and they sent me a box full of yumminess.  My box included tri-color couscous, coconut sugar, dehydrated lobster mushrooms, DeArbol chilies and Pasilla Negro Chilies.

        The rules are that I had to use at least two ingredients from my box to create a new recipe.  I really wanted to try and use all five ingredients, but was only able to work in four of them.

        Now for full disclosure. hubby hates mushrooms, especially cooked mushrooms.  He goes out of his way to avoid mushrooms.  He declared he would hate this recipe before its inception.  Seeing a pattern here?  I HAD to use the mushrooms just to prove him wrong, plus I LOVE mushrooms even more than he hates them.  This recipe is proof that you can mount your dislikes and change them with the right combination of ingredients.

        PAN SEARED CHICKEN TENDERS & TRI-COLOR COUSCOUS with COCONUT LOBSTER SAUCE

        2 pound chicken tenders
        3/4 cup chardonnay
        1/2 cup chicken broth
        2 tablespoons MARX coconut sugar
        1 dried MARX Pasilla Negro Chilie, chopped
        safflower oil
        salt and pepper to taste
        4 tablespoons butter
        3 tablespoons flour
        5-7 tablespoons heavy cream

        • Whisk together the chardonnay and chicken broth until well blended.
        • In a medium bowl combine mushroom pieces and chile pieces.  Pour the chardonnay mixture over the mushroom mixture.  Allow to set for 2-3 hours to rehydrate the mushrooms and chilies.  Stir them around every now and then so all surfaces are able to absorb the liquid.
        • When ready, drain mushrooms and chiles through a sieve, reserving the liquid.
        • Whisk coconut sugar into reserved liquid.  Set aside.
        • In a small food processor pulse mushroom and chile pieces into a fine grind.
        • In a medium sauce pan, melt butter.
        • Add flour 1 tablespoon at a time until roux is a golden brown.
        • Gradually add the reserved liquid until well blended.
        • Add in the mushroom and chile pieces, stirring until well distributed.
        • Add cream 1 tablespoon at a time until desired consistency.
        • Simmer gently while preparing couscous and chicken.
        • Coat a large skillet with safflower oil.
        • While oil is heating, wash and pat dry chicken pieces.
        • Pan sear chicken pieces, salt and peppering as needed until golden outside and cooked through.
        • Pour 1 cup of couscous in a large bowl.  Pour 1 ¼ cups boiling water over top.  Cover the bowl and let it sit for five minutes, then fluff with a fork to separate the granules. 
        • Plate couscous in the in the center of serving platter.
        • Arrange chicken pieces around the couscous.
        • Spoon sauce over couscous and chicken.
        • Serve immediately.

        By the way, hubby who was so dead sure this recipe would suck gave it 2 thumbs up and then proceeded to eat it 2 nights in a row.

        STUFFED SHELLS

        STUFFED SHELLS adapted from Weight Watchers
        15 large shells, cooked and drained**
        1 pound lean ground beef
        1 1/2 teaspoon Pampered Chef Italian seasoning
        1 medium onion, chopped
        8 ounces tomato sauce
        1/2 cup water
        1 teaspoon beef bouillon granules
        3 cloves garlic, minced
        2 tablespoons Classico tomato pesto
        1 cup shredded cheese

        • Brown meat and onion, Drain.
        • Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
        • Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
        • Stuff shells with meat mixture.
        • Pour 1/2 of remaining sauce on bottom of the baking dish.
        • Put shells on top of sauce.
        • Pour remaining sauce over shells.
        • Top with remaining cheese.
        • Bake at 350 degrees for 30 minutes.

        **If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.