Salted Chocolate Chip Cookies

 Ingredients

½ pound (2 sticks) unsalted butter, melted and just warm to the touch

¾ cup packed light brown sugar

½ cup granulated sugar

1 egg

2 teaspoons vanilla extract

1 ¾ cups all-purpose flour

2 tablespoons nonfat milk powder

1 ¼ teaspoons kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

12 ounces semisweet or dark chocolate chips

¼ cup flaked salt

Instructions

Preheat the oven to 375 degrees F.

With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about a minute or more. Mix the egg and vanilla in the measuring cup you used for the sugar and add to the mixture. Stir until the mix gathers a glossy sheen, about 1 more minute.

Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.

Use a #24 squeeze handle scoop to portion the dough (or lightly form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 2 to 3 inches apart.

Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.

https://www.foodiecrush.com/milk-bars-salted-chocolate-chip-cookies/

Ground Turkey Tacos

 For the taco seasoning:

• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne or other hot pepper
• 1/2 t salt
• 1 teaspoon cornstarch 
• 1 teaspoon dried oregano

Whisk together in a small bowl

For the tacos:

• 1 teaspoon olive oil or vegetable oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 pound ground turkey
• 1 (8 ounce) can tomato sauce
• 2 teaspoons apple cider vinegar
• 1 teaspoon brown sugar
• Salt and freshly ground black pepper

In a large skillet over medium-high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes. Stir in taco seasoning and garlic until fragrant, about 30 seconds.

Add ground turkey and cook, stirring occasionally, until almost cooked through but still slightly pink, about 2 minutes.

Stir in tomato sauce, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.

Can add pineapple for Al Pastor-flavored tacos.

Moo Goo Gai Pan

Moo Goo Gai Pan Ingredients
1 tablespoon peanut or vegetable oil
1/2 pound boneless, skinless chicken breast (chopped into thin bite size piece)
2 cloves garlic (minced)
1 1/2 cup button mushrooms (sliced in half)
1 1/2 cup snow peas
1/2 cup canned bamboo shoots (drained)
1/4 cup canned water chestnuts (drained)
1 tbsp cornstarch mixed with 2 tablespoons water
ground white pepper

Marinade
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon cornstarch

Sauce
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 teaspoon sesame oil

INSTRUCTIONS

Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.

In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.

In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.

Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.

Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.

Turn the heat off, season with ground white pepper and serve immediately.

Whole wheat topping for fruit crisps

3/4 cup rolled old-fashioned oats

1/2 cup whole wheat pastry flour

1/2 cup roughly chopped toasted nuts

1/3 cup light packed brown sugar

1 teaspoon kosher salt

8 tablespoons chilled unsalted butter, cut into small cubes

Mix all ingredients together. Work in butter with fingertips until no dry spots remain. Some of the butter will be fully incorporated while some may be in pea-size clumps.

Butter a 2 quart baking dish. Full with fruit filling (5 cups fresh fruit mixed with 3 T sugar, 1 T lemon juice, 1 T cornstarch; reduce sugar depending on the fruit). Top with the crumble in clumps, not pressing down.

Bake at 375 for 35-50 min, depending on the fruit you're using. Look for an evenly browned top and juices bubbling up through the topping.

Creamy Poblano Chicken with Roasted Corn and Quinoa

Grill corn and 3-4 chicken breasts 

Sauce:

Grill 2-3 poblano peppers and jalapeno (optional) until blistered. Let rest in bowl covered in plastic wrap until cool to touch. Meanwhile, saute 1/2 large onion, sliced, and 2 large garlic cloves, minced, in EVOO and butter. Peel and slice peppers. Blend 2/3 of the peppers, 1 cup packed cilantro leaves, 1/4 t salt, and 1/2 c chicken stock in food processor. Pour the pureed mixture in with the onions and garlic. Add the rest of the sliced peppers. Add 1/2 c chicken stock, 1/2 t salt, 1 T lime juice (or more to taste), 1 t honey, and 3/4 c heavy cream. Bring to a boil and simmer until thickened. Add grilled chicken breasts and coat with sauce. Season with salt and pepper.

Slice corn off cob. 

Optional: serve over quinoa. 

Garnish with cilantro and lime.

Pie crust

For 2 crusts (cut in half for 1)

2 1/4 cups all purpose flour
2 1/4 t kosher salt
1/2 T sugar
14 T unsalted butter, cut into 1/2 in cubes (9 T in refrigerator; 5 T in freezer)
1/2 cup ice cold water mixed with 1 T apple cider or red wine vinegar 

Combine flour, salt, and sugar in food processor. Add 9 T of butter and pulse until mixture resembles course meal. Add the 5 T of butter from the freezer and pulse again until pieces of butter are the size of peas or smaller. Add cold water, starting with 5 T, and pulse until dough starts to look crumbly. Stop when the dough holds together when you squeeze a small bit together. Dump onto a floured surface. Push mixture together and knead the dough until it sticks together and is smooth. Divide the dough. Form a flattened ball, wrap in plastic, and put it in the refrigerator for at least 1/2 hr. 

From Hooiser Mama: https://www.youtube.com/watch?v=jSasPLy5oe8

Pumpkin Pie

 Filling:

2 cups pureed winter squash, drained
2 eggs
3/4 c packed brown sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1/2 cup whole milk
1/2 cup heavy cream

Beat squash with sugar and spices. Gradually beat in milk and cream. Pour into crust.

Bake at 425 for 15 minutes. Reduce heat to 350; bake 40-50 minutes longer, until set. Cover edges of crust with foil to prevent over-browning during the last 30 minutes if needed. Cool on a wire rack. Serve at room temperature or cold.