‘Tis the season for Christmas baking! And chocolate chip cookies are a must for any cookie tray.
And these are THE BEST chocolate chip cookies! Big, thick, crispy edges, chewy middle. Yum! How do I know….because I have tried a gazillion recipes….AND over 5,500 of my closest friends on AllRecipes.com agree with me. That is because this recipe was adapted from The Best Chocolate Chip cookie recipe on AllRecipes.com.
I tweaked it some to make it my own by adding some cream of tartar to give the top of the cookies a nice crackly appearance on top, and adding some chopped pecans. Sometimes I change it up by making different variations such as adding peanut butter chips in this version.
Try these and see if they are the best chocolate chip cookies you have made.
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg and stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, cream of tartar, chocolate chips, and pecans. Drop by large spoonfuls onto cookie sheets.
Bake for about 10 minutes in the preheated oven, or until edges are slightly browned.
I love quick and easy gourmet dishes. This chicken dish with an Italian Parmesan Cream Sauce is worthy to serve to guests, or for a date night, or as a quick weeknight meal.
This was actually a last minute weeknight dish using what I had on hand. It is chicken dredged in seasoned flour and sautéed in a skillet topped with the Italian Parmesan Cream Sauce. The sauce is out of this world! Serve it over pasta and your favorite vegetable and pretend you are in a cozy cafe in Tuscany. Hey, a girl can dream, can’t she?
Don’t let the long list of ingredients scare you away. It really is easy to make.
In a shallow dish, add 1/2 cup of flour. Then add your seasoning: seasoned salt, black pepper, garlic powder, onion powder, and italian seasoning. Many people just add salt and pepper or no seasoning at all to the flour. However, I add extra seasoning because I like lots of flavor.
In a skillet over medium high heat, brown the chicken breasts on each side. This should not take long, maybe 5 minutes on each side. However, the time will vary depending on the thickness of the chicken breasts. Once cooked, set the chicken aside.
To make the sauce, add butter to the same skillet, let it melt a little and then add the chopped onion and cook for about 5 minutes until the onions a clear. Then stir in the minced garlic and crushed red pepper flakes. Add the flour and stir. When combined with the butter it makes a kind of paste. Add the lemon juice, chicken broth, and cream and continue stirring. Add in the tomatoes and capers and stir until evenly distributed. Stir in freshly grated parmesan cheese and continue stirring until the sauce is smooth. Remove from heat.
Serve the chicken with your favorite pasta and vegetables. Pour the Italian Parmesan Cream Sauce over the top for a fantastic meal.
Chicken in an Italian Parmesan Cream Sauce
Sautéed chicken breasts covered in an Italian Parmesan Cream Sauce. Goes great with pasta and vegetables.
* ¼ tsp crushed red pepper flakes (adjust to taste)
* 2 tablespoons flour
* ¼ cup lemon juice
* 1 cup chicken broth
* 1 cup half and half
* ½ cup diced tomatoes
* 2 tablespoons capers
* ½ cup freshly grated parmesan cheese
* Cracked black pepper to taste
In a shallow baking dish, combine ½ cup flour, seasoned salt, black pepper, onion powder, garlic powder, and italian seasoning until all is evenly blended. Coat the chicken breasts in the flour mixture, shaking off any excess.
Add oil to a large skillet over medium-high heat. Place the chicken in the skillet and cook each side until golden brown, about 5 minutes per side.
Remove chicken from pan and set aside.
Italian Parmesan Cream Sauce
Add butter, and chopped onion to the pan and cook until the onions are translucent, about 5 minutes. Add the garlic and red pepper flakes and stir for about 1 minute. Add ¼ cup flour to pan and whisk to combine. Add lemon juice, chicken broth, cream, and stir for a few minutes. Add in the tomatoes and capers and stir until evenly distributed. Stir in parmesan cheese until the sauce is smooth. Remove from heat.
Serve chicken over pasta and vegetables. Top with the Italian Parmesan Cream Sauce. Enjoy!
This is a delicious, versatile pasta dish that can be used as a side dish or a vegetarian main dish. Add some chicken and you have a great hot lunch, or serve cold for a fantastic pasta salad.
I made this for a quick and easy lunch using pantry ingredients. This creamy pasta dish includes pasta, peas, mushrooms, and corn in a flavorful cream sauce. It will work wonderfully with whichever pasta and vegetables you have in your house.
Add a great cream sauce and you have a delicious dish.
* 8 ounces (1/2 box) pasta (works great with rotini or shell pasta)
* 1 (15 ounce) can whole corn, drained
* 1 (12-ounce) package frozen peas and mushrooms
* 2 tablespoons butter
* 2 tablespoons flour
* 2 cups half and half
* 2 teaspoons minced garlic
* 1/2 teaspoon crushed red pepper
* 1 cup shredded Italian style cheese
* salt and freshly cracked black pepper to taste
Prepare the pasta according to the package directions and drain.
Microwave the frozen peas and carrots according to package directions.
In a large saucepan, melt 2 tablespoons of butter. Stir in garlic and crushed red pepper and cook for about 1 minutes. Add 2 tablespoons of flour. Stir for a couple of minutes until it makes a paste. Pour in the half and half and stir continuously for about 7 minutes until thickened.
Add in the drained pasta, corn, and drained peas and mushrooms. Stir in the shredded cheese. Add salt and pepper to taste.
I have lived in Texas all my life. So I love filling, spicy Mexican food, including for breakfast. It is a bonus when it is easy to prepare.
With this blog post I promise a breakfast that is:
Quick and easy
Spicy and Flavorful
This is a great for a relaxing weekend breakfast, but it is so quick and easy that you could have it on a weekday breakfast as well. Go ahead and have a delicious breakfast. This is now no excuse not to. Enjoy!
Place the corn tortillas between two paper towels on a plate. Microwave on high for about 45 seconds to warm the tortillas.
In a large skillet over medium heat, add a tablespoon of olive oil, and then add the 4 eggs. Fry the eggs for about 3 to 5 minutes depending on how runny or firm you like your eggs. Salt and pepper to taste.
In a medium saucepan over medium low heat, empty a drained can of black beans. Cook for about 5 minutes until beans are heated through.
On each plate, place 1 corn tortilla, top with black beans, 1 egg, salsa, and cheese. Garnish with chopped fresh cilantro, if desired
This Sun-Dried Tomato Pesto Pasta tastes amazing! The pasta is covered with Sun-Dried Tomato Pesto and sprinkled with bacon, parmesan cheese, black pepper, and parsley. Quick, easy, and delicious.
Two days after Thanksgiving, we did not want to look at another piece of turkey, dressing, or mashed potatoes. I wanted something different, but didn’t want to spend a lot of time preparing it. I had a jar of Sun-Dried Tomato Pesto in the refrigerator, as well as spaghetti, bacon, and parmesan. This dish was created solely based on what I had on hand.
It turned out to be so easy to make. Boil the spaghetti per the instructions on the box. Meanwhile, cook the bacon. I like to cook it in the oven because it cooks evenly without curling and does not make a mess. However, it would certainly work cooking it in the skillet as well. Either way will be fine.
In a large bowl, add the spaghetti and spoon in the sun-dried tomato pesto. Stir until the pesto covers all the pasta. Toss in the bacon, dried parsley, and parmesan cheese. Sprinkle with salt and cracked black pepper. Serve and enjoy!
Sun-Dried Tomato Pesto Pasta
Spaghetti covered in Sun-Dried Tomato Pesto and tossed with bacon, parmesan cheese, cracked black pepper, and parsley.
Prepare the spaghetti per the package directions, and drain.
Cook the bacon, either in the oven for 10 minutes or in a skillet on top of the stove. Remove and place on a plate with paper towels. Crumble the bacon.
Dump the spaghetti into a large bowl. Stir in the sun-dried tomato pesto and cover all the spaghetti with the pesto. Sprinkle in the crumbled bacon, parmesan cheese, parsley, and black pepper. Toss until everything is evenly combined. Serve and enjoy!