Cookie Butter Snickerdoodles

Ohhh yummm. These are very tasty cookies...yep, another 10/10! What more can I say? Grab a glass of milk (or your preferred beverage to go with cookies) and make these today :)

Link to my YouTube video of preparation: https://youtu.be/Oxh1JtJeLIc

Original recipe credit: https://www.thefreshcooky.com/chewy-cookie-butter-snickerdoodles/

Recipe below contains my my modifications.

Ingredients:

1/2 c. (1 stick) salted butter, softened

1/2 c. (1 stick) unsalted butter, softened

1 1/4 c. sugar

1/2 c. cookie butter

1 large egg (whole)

1 large egg white

2 tsp. vanilla extract

170 g white whole wheat flour

150g all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

coating mixture--

2 T. sugar

2 tsp. ground cinnamon

Directions:

1. Line baking sheets with parchment and set aside.

2. In the bowl of a stand mixer, cream together butters and sugar (for at least 3 minutes).

3. Add the cookie butter and mix until well combined.

4. Add the egg, egg white, and vanilla. Mix until well combined.

5. In a small bowl, whisk together the wheat flour, all-purpose flour, baking soda, and salt. Mix in about a third of this dry mixture at a time, mixing only until just combined (don't overmix).

6. Make the coating mixture: stir together sugar and cinnamon in a small bowl.

7. Use a medium (#40, 1.5 T) cookie scoop to portion balls of dough. Shape each into a smooth ball and roll in the coating mixture. 

8. Place the dough balls 2" apart on prepared baking sheets. Place in fridge for 10 min. Meanwhile, heat oven to 375°F.

9. Bake the chilled dough balls for 9-10 min. The cookies will look puffy. After removing from oven, let them rest on baking sheet for 5-7 min, until they have deflated a bit and look more "set".

10. Transfer to wire rack to cool completely. Serve and enjoy!

Almond Crusted Tilapia with Smoked Paprika

So very tasty! And easy, too! 10/10 (yes, again, I know!) The only modification I made was to use 3 tilapia filets instead of 4. Even so, I still used pretty much all the mixtures.

Link to original recipe: https://www.cuisineathome.com/recipes/lunch-dinner/almond-crusted-fish-with-smoked-paprika/

Recipe below contains my modifications.

Ingredients:

1/2 c. sliced almonds, toasted

1/4 c. panko

2 T. chopped fresh curly parsley

1 T. fresh thyme leaves

1 T. olive oil

kosher salt, to taste

coarse ground black pepper, to taste

for the seasoning--

1 T. smoked paprika

1/2 tsp. kosher salt

1/2 tsp. coarse ground black pepper

3 tilapia filets

olive oil, for brushing

Directions:

1. Heat oven to 400°F. Line a baking sheet with parchment paper and coat with nonstick cooking spray.

2. In a food processor, pulse the toasted almonds, panko, parsley, thyme, 1 T. olive oil, kosher salt, and pepper, until coarsely chopped.

3. In a small bowl, combine the paprika, kosher salt, and pepper. Place the tilapia filets on the prepared baking sheet. Sprinkle all over and spread the paprika mixture to coat the filets on both sides.

4. Brush each filet on both sides with olive oil. Top and spread the almond mixture to coat both sides of filets, pressing lightly to adhere.

5. Bake for 12-15 min, until filets are firm/done. (I went 14 min.) Serve with desired side (I recommend long grain & wild rice) and enjoy!

Boneless Pork Chops with White Wine Sauce

YUM! So very delicious and easy, another 10/10!

Link to my YouTube of preparation: https://youtu.be/7MlT1RHX21U

Original recipe credit: https://whatsinthepan.com/pork-chops-in-creamy-white-wine-sauce/

Recipe below contains my modifications.

Ingredients:

1/4 c. all-purpose flour

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. Italian seasoning

salt and pepper, to taste

3 boneless pork chops (mine weighed 1.5 lbs total)

2 T. unsalted butter

for the sauce--

2 T. unsalted butter

2 cloves garlic, minced

1 T. leftover dredging mixture (or just use fresh flour)

1/2 c. dry white wine

juice from 1/4 of a lemon

1/2 c. chicken stock

1/2 c. heavy cream

1 tsp. Italian seasoning

1 tsp. fresh thyme leaves, coarsely chopped

Directions:

1. Whisk together the flour, garlic powder, onion powder, Italian seasoning, salt, and pepper in a shallow bowl (wide enough to dredge the pork chops in it). Dredge pork chops in the mixture to coat well all over.

2. Heat a large skillet over medium-high heat. Add the butter. Once it has melted, add the pork chops. Cook for 4 minutes, then lower heat to medium and cook for 4 additional minutes on other side.

3. Transfer chops to a plate and cover to keep warm. Begin the sauce: add the next 2 T. of butter to pan. Once it has melted, add the minced garlic and cook for 1-2 minutes.

4. Sprinkle the flour mixture over the butter and stir to combine. Carefully stir in the white wine, followed by the chicken stock and heavy cream.

5. Squeeze the lemon juice over the sauce, then stir in the Italian seasoning and thyme. You may also want to salt and pepper the sauce, to taste. Let simmer for 2-3 min.

6. Reduce heat to medium-low and return pork chops to pan, along with any accumulated juices. Turn them to coat in the sauce and cook for 2-3 more minutes.

7. Serve chops with sauce and enjoy!

Thai Red Curry Shrimp & Veggies

Sooooo goooood! I could eat this for days. 10/10 all the way. It's even better leftover, too.

Link to my YouTube of recipe preparation: https://youtu.be/ep_B6QCw5rA

Original recipe credit: https://www.littlebroken.com/red-curry-shrimp/

Recipe below contains my modifications.

Ingredients:

2 T. olive oil

1 small red onion, thinly sliced

1 small orange bell pepper, thinly sliced (could also use red or yellow)

8 oz. baby bella mushrooms, sliced

1 T. jarred minced ginger (or 1 T. freshly grated)

1 T. jarred mined garlic

1 can (14 oz.) coconut milk

2 T. Thai red curry paste

2 tsp. honey

4 tsp. fish sauce

1 T. creamy peanut butter

Kosher salt

coarse ground black pepper

12 oz. frozen jumbo shrimp, thawed, peeled, and deveined

1 T. fresh lime juice

zest of 1 lime

Directions:

1. Heat the olive oil in a large skillet, over medium heat. Add the onion and bell pepper, stir to coat in the oil. Cook, stirring occasionally, until softened (4-5 min). 

2. Stir in the mushrooms. Cook for 2-3 more minutes.

3. Stir in the ginger and garlic. Cook for 1 min.

4. Stir in the coconut milk, curry paste, honey, fish sauce, and peanut butter. Season with Kosher salt and pepper. Cook, stirring occasionally, for around 5 min.

5. Add the shrimp to the pan, stir to coat. Cook for 3-4 min.

6. Stir in the lime juice and zest. Cook for 1 more min.

7. Remove from heat, serve (I recommend with rice), and enjoy!