Monday, January 14, 2013

Sauteed Cauliflower

I'm not usually a cauliflower fan, but I loved this:

Sauteed Cauliflower

1 head cauliflower broken into large florets 
2 T olive oil
2 cloves garlic
2 T lemon juice
1 cup chicken stock
Salt and pepper to taste

In a large sauté pan or Dutch oven over medium high heat, add the olive oil. Once the oil begins to warm, layer the florets in the pan along with the garlic slices. After a minute or so, add the salt and pepper to taste, chicken stock and lemon juice. Cover and allow to cook for 15 minutes or until the cauliflower is crisp tender. Garnish with a drizzle of olive oil and serve immediately.

Saturday, January 12, 2013

Double. No triple Chocolate Chip Cookies

All of you health nuts,  you will probably want to stay away from this recipe.  Everyone else that loves the good stuff... Enjoy!


  • 2 1/3 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
  • 1 cup sugar
  • 1 cup firmly packed dark or light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup white chocolate chips
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup almonds, chopped (I like good stuff, so I eliminated these :) 


Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 11-13 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.