This is the way my mom always prepared green beans, which is maybe why it's my favorite way...but it is simple and delicious. I never really measure just throw in this and that, but for those of you who like exact measurements...here's by best guestimate!
Approx. 4-5 cups steamed green beans Season with:
1-2 tsp whipped butter
1 tsp. dried basil
1/2 tsp salt
freshly ground pepper
This is definitely one of my favorite grilled chicken recipes...Simple and oh so good!
Combine in a large ziploc bag. Marinate for at least 2 hours.
8 chicken breasts
3 TBS fresh rosemary, chopped or 1 TBS dried
1/4 fresh lemon juice (or lime juice)
3 large cloves garlic
1 tsp ground pepper
2 tsp salt
-Grill until thickest part of the chicken reads 180 on a thermometer (or you can to the tong test and pick it up. If the chicken is floppy it needs to be cooked longer. You want it to hold firm when trying to wobble it a bit. Very scientific I know!) -Garnish with lemon wedges. I like to serve this with steamed rice and grilled vegetables (peppers, onions, cherry tomatoes, zucchini, asparagus, etc. Toss with a bit of oil, salt, and pepper before grilling)
This recipe is from Divas Can Cook. I came across this recipe while searching for salt and vinegar kale chips. My first attempt at regular salt/pepper kale chips turned out ok, but these are really good! It is kale, so there is a strong "green" vegetable taste that many may dislike, but if you are daring, give these a try! My one year old daughter loved these. I think the chips make a fun popping noise when you eat them and the texture kind of melts in your mouth. Note in the picture mine are slightly burned. They still tasted ok, but they are better not burned!
This is a repost of my most beloved cookie (with a much more appetizing picture. My photography has improved over the last four years!)
If I could only have one dessert for the rest of my life, it would be this. I love a good homemade cookie! The melted butter and extra egg yolk make these nice and chewy. This recipe also has less sugar than most cookie recipes and uses all wheat flour.
Cream together in large bowl:
1 1/2 sticks (3/4 c.) butter, melted
1 c. brown sugar
1/3 c. white sugar
1 large egg and 1 egg yolk
2 tsp vanilla Add:
2 cups and 2 TBS wheat flour (preferably white wheat)
1/2 tsp. baking soda
3/4 tsp. salt
2 cups semi-sweet chocolate chips
-Sprinkle cookies with a little kosher salt if desired--and I usually do. -Bake at 325 13-14 minutes for cookies. 16-20 minutes for large cookies (pictured). Cool five minutes on cookie sheet. This enhances chewiness. Baking time does vary due to size of cookie. You can go mini to VERY large. To check for doneness I like the edges to begin turning brown. For a crispier cookie cook a bit longer. For a softer cookie a little less. -Makes 20 large cookies or about 3-4 dozen small cookies. -You can also add toffee bits to this recipe. Since they are so sweet I usually cut out a few tablespoons of sugar. -Feel free to freeze cookie dough, or freeze the cookies once they have been baked. Either way works well.