Also, after I take the cookies out of the oven, I leave them on the tray for 2 minutes prior to moving them to the wire rack. Enjoy!

Yield: 7 dozen cookies

INGREDIENTS

2 1/4 cups unsifted all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup butter, softened

3/4 cup white sugar

3/4 cup brown sugar

2 large eggs

1 teaspoon vanilla

2 cups (12 oz. bag) Guittard Semi-Sweet Chocolate Chips

1 cup chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 375ºF.

2. In a small bowl combine flour, baking soda, baking powder and salt; set aside.

3. In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts.

4. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.

5. Once cookies are out of the oven, leave on baking sheet for 2 minutes, then transfer them to wire rack to cool.

The reason why this recipe is so good is that it uses two kinds of cheese: Sharp Cheddar and Colby Jack (the actual recipe call for Colby, but since I couldn’t find any, I used Colby Jack and it works excellently) that are cut into 1/2-inch cubes. One half of the cheese gets melted to make the sauce for the noodles, while the other half gets added to the dish prior to baking, so when you eat it later, you get these chunks of cheese mixed with the macaroni. So so so good.

INGREDIENTS

5 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 1/2 cups half-and-half or whole milk

1 pound sharp cheddar cheese, cut into 1/2-inch cubes

1/2 pound Colby Jack, cut into 1/2-inch cubes

1 tablespoon Dijon mustard

Pinch of freshly grated nutmeg (or use 1/4 tsp ground nutmeg if you don’t have fresh nutmeg)

Pinch of cayenne pepper (I used 1/4 tsp)

Salt and freshly ground pepper (1/4 tsp each)

1 pound elbow macaroni

3/4 cup plain dry bread crumbs (I used Panko instead)

DIRECTIONS

1. Preheat oven to 350 degrees. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a saucepan. Add the the flour and stir over moderate heat for 2 minutes. Whisk in the half-and-half and cook, whisking, until thickened (about 3 minutes). Add half of the both the cheddar and Colby jack cheese and stir over low heat until melted. Stir in the mustard, nutmeg, cayenne, and season with salt and pepper.

2. Cook the macaroni in a large pot of boiling salted water until al dente. Drain the macaroni very well and return it to the pot. Stir in the cheese sauce and the remaining cubed cheese. Spread the macaroni into the prepared baking dish.

3. In a small bowl, melt the remaining 2 tablespoons of butter in a microwave. Add the breadcrumbs, season with salt and pepper, and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake for 45 minutes, or until bubbling and golden. Let stand 15 minutes before serving.

Here’s a picture of the Panko Crusted Chicken Thighs with a serving of the Macaroni and Cheese:

WHAT IS PANKO? For those that don’t know what panko is, it’s a flaky bread crumb used in Japanese cuisine; it’s used as crunchy coating for fried foods. It is made from bread baked by passing an electronic current through the dough, yielding bread without crusts. It has an airier and crispier texture than other bread crumbs found in Western culture.

Panko has become very popular and is being used in both Asian and non-Asian cuisine. You can find these bread crumbs in any grocery store.

INGREDIENTS

1/4 cup olive oil

1 1/2 cups panko bread crumbs

2 eggs

1 tablespoon spicy mustard

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon cayenne

1/4 teaspoon paprika

6 boneless chicken thighs (the meatier, the better)

DIRECTIONS

1. Set oven to 400 degrees. Rinse chicken and trim fat. Pat dry. In a bowl, drizzle chicken with olive oil.

2. In a shallow pan, mix eggs with mustard, salt, black pepper, oregano, garlic powder, cayenne, and paprika.

3. In another shallow pan, add panko crumbs. (I added about 1/4 – 1/2 teaspoon of fresh ground black pepper to the crumbs and mixed it)

4. Dip chicken into egg mixture, making sure to coat well on both sides, then roll the chicken into panko crumbs and coat well. Place the chicken on a wire rack placed inside a shallow baking pan lined with foil. This allows the heat to evenly cook the chicken and allow it get crisp as it bakes. Continue process until all chicken is on the wire rack.

5. Place in oven and bake for 25-30 minutes or until chicken juices run clear.

I finally found the right recipe and they turned out beautifully. The cookies were soft and delicious the next day. Hooray!

Thanks to BrownEyedBaker for sharing this recipe.

Yield: 4 dozen cookies

INGREDIENTS

48 Hershey Kisses

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup shortening

3/4 cup peanut butter (use creamy)

1/3 cup white sugar

1/3 cup brown sugar

1 egg

2 tablespoon milk

1 teaspoon vanilla

sugar

DIRECTIONS

1. Set oven to 375 degrees. Unwrap Hershey’s Kisses.

2. In a medium bowl, combine flour, baking soda, and salt. Set aside.

3. In a large bowl, beat shortening and peanut butter until well blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla. Beat until well blended.

4. Gradually add flour mixture to peanut butter mix. Stir after each addition until well blended.

5. Shape dough into 1-inch balls and roll in sugar in a small bowl. Place on cookie sheet about 2-inches apart.

6. Bake for 8-10 minutes. Once out of the oven, immediately press a kiss into the center of each cookie and remove cookies to a wire rack. Cool completely.

As I was in the food section, there was this great display for Cafe du Monde‘s coffee….you can’t miss those orange cans….anyway, along with the coffee, they had beignet mix. Impulsively, I grab a box. At $3.99, why not? (If you don’t have a World Market near you, and you’re in the mood for some beignets but don’t want to bother making your own mix – you can order it online from CDM’s site.) But if you do want to attempt making them from scratch, here’s a great recipe to try.

What is a beignet? Fried delicious dough. Um, yep, that’s a pretty accurate definition, but in all seriousness, the beignet (pronounced Ben-YAY) is French for fritter and and the state doughnut for Louisiana. If you ever visit New Orleans, beignets are served everywhere. They’re traditionally fried dough squares that are sprinkled generously with powdered sugar – best served while they’re hot and with coffee.

So all week long, the beignet mix has been sitting on my kitchen counter. I knew I’d be making them this morning. The directions on the box makes 2 dozen beignets…but I only made half of the recipe (I didn’t need to tempt myself!). All you need to do is add water to the mix and roll the dough (liberally adding flour as you roll) to about 1/8 inch thickness, then cutting them into 2 1/4 inch squares.

I used a frying pan and put about an inch of oil in it. (There’s really no need to have them drown in oil as you fry them.) Once the oil is hot enough, add the dough squares and as soon as they puff up, they will rise to the surface of the oil. Turn them once or twice so they’re evenly golden. It’ll take no more than 2-3 minutes to cook them. Once you take them out, drain them on a paper towel and sprinkle with powdered sugar. Enjoy!

Apart from peppermint, spearmint is probably the most widely used species of mint. It is not as strong as peppermint in flavor and is therefore used in cooking and added to sauces, dressings, cakes and can be added as a garnish to dishes.

MINT HISTORY

Mint is known to have originated in Asia and the Mediterranean region. In many cultures, mint symbolized hospitality and was offered as a sign of welcome and friendship to guests as they arrived. In the Middle East mint tea is still served to guests on their arrival, while in ancient Greece, the leaves of mint were rubbed onto the dining table, which was a sign of warm greeting.

Mint was also often used as an air freshener and was placed in the rooms of houses, synagogues and temples to clear and freshen the air and rid the smell of unpleasant odors from the room. The Greeks and the Romans used mint as a perfume and bath scent, as well as using it in medicine and in cooking.

Mint was so revered by the ancient Greeks that they named the plant after the mythical character Minthe. According to Greek myth, Minthe (or Menthe as she is also known) was a river nymph. Hades, the God of the Underworld, fell in love with Minthe and wanted to make her his lover. However, Persephone, Hades’s wife found out and in a fit of rage turned Minthe into a plant, so that everyone would walk all over her and trample her. Unable to undo the spell, Hades gave Minthe a wonderful aroma so that he could smell her and be near her when people trod on her.

MINT & HEALTH

Mint contains a number of vitamins and minerals, which are vital to maintain a healthy body. Mint is rich in Vitamins A and C and also contains smaller amounts of Vitamin B2. Vitamin C is an important antioxidant and may help to decrease the risk of certain cancers such as colon and rectal cancer. Although mint may be consumed in small quantities, the vital nutrients obtained are still beneficial to one’s health.

Mint also contains a wide range of essential minerals such as manganese, copper, iron, potassium and calcium.

Mint has always been used medicinally to aid digestion and relieve indigestion. If you suffer from frequent indigestion, drinking a cup of peppermint tea after your meal may help.

The chemical compound menthol, which is obtained from peppermint oil, is well known for its healing properties on the chest and respiratory system.

Mint is also said and in many cases proven to:

• Relieve symptoms of indigestion, heartburn and irritable bowel syndrome by relaxing the muscles in and around the intestine.
• Act as a powerful antioxidant, protecting the body against the formation of cancerous cells.
• Inhibit the growth of many different types of bacteria and fungus.
• Ease and unblock the breathing and respiratory passages and airways.
• Relieves the symptoms of colds and flu.
• Mint can help with nasal allergies.
• It can relieve congestion, head colds and headaches.
• Act as a mild sedative and has calming properties.
• Relieve minor aches and pains such as muscle cramps and sprains.
• Combat bad breath.
• Provides a cooling sensation to the skin and can help to treat minor burns, itching and skin irritations.
• Mint is a very good cleanser for the blood.
• Mint tea can help clear up skin disorders such as acne

MINT STORAGE

The two most popular types of mint that you may use for cooking are peppermint and spearmint, with spearmint being the milder of the two. Mint is extremely popular in Middle Eastern cooking, especially Iranian and Lebanese cuisine, where it is used in an extensive range of sweet and savory dishes.

Fresh mint can be bought from your local supermarket and should be stored in the refrigerator for the best freshness. If you buy a bunch of mint, it should be placed in a container of water, stems down, with a plastic bag loosely covering the top. Ideally change the water every two days and the mint should stay fresh for up to a week.

Dried mint can also be bought but the flavor is so much more diluted.

MINT COOKING TIPS & HINTS

Here are some minty flavored recipes to try, whether you’re in the mood for a hot or cold drink, or something sweet or savory. Enjoy.

MINT JULEPS

2 cups water

2 cups white sugar

1/2 cup roughly chopped fresh mint leaves

32 fluid ounces Kentucky bourbon

8 sprigs fresh mint leaves for garnish

1. Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves

2. Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person’s sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

FRESH MINT AND CILANTRO MELON SALAD

4 cups 1-inch chunks honeydew

1 tablespoon fresh lime juice

3 tablespoons chopped cilantro leaves and stems

1/3 cup chopped fresh mint leaves

white sugar to taste

Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

MASHED NEW POTATOES WITH FRESH MINT

2 pounds red new potatoes, scrubbed

1/4 cup chopped fresh mint leaves

1/2 cup (1 stick) unsalted butter, cut in chunks

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the potatoes and cook, uncovered, for about 20 minutes, until the potatoes are fork tender. Drain the potatoes and put them in a mixing bowl while they are still nice and hot. Add the chopped mint and mash so the potatoes are chunky and green in spots. Fold in the butter and stir everything together so the butter melts. Drizzle with the olive oil and season with a healthy amount of salt and pepper.

FRESH CHOCOLATE MINT DOUBLE CHIP COOKIES

1/2 cup butter, room temperature
1/2 cup brown sugar, firmly packed
1/3 cup sugar
1 egg, beaten
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/4 cup coarsely chopped fresh chocolate mint leaves

Preheat the oven to 375F. Line a baking sheet with parchment paper or grease a baking sheet.

Cream the butter and sugars. Add egg and vanilla slowly.

Sift together flour, salt and baking soda and then add to the wet mixture and beat until just combined. Stir in the chocolate chips and chopped mint and mix together until just combined.

Form the dough into 2 inch balls. Place on prepared baking sheet and bake until golden, about 9 minutes for chewy and 12 for crunchy. Cool on rack. Store in airtight container.

Additional usages for mint:

• Add chopped mint to sauces for red meat, particularly lamb.
• Add several sprigs of mint to peas, green beans or new potatoes while boiling.
• Add mint to ahomemade or store-bought chocolate sauce for a chocolate and mint sauce.
• Use as a garnish for cool drinks and fruit desserts.
• Use dried peppermint leaves, added to boiling water to make a refreshing and digestive tea.
• Make a yogurt dressing with chopped mint leaves, natural yogurt, garlic and salt and pepper for salads especially cucumber salad.
• Add to cold soups or hot tomato soups.
• Use to make curries.
• Use mint to flavor cakes, meringues and biscuits.
• Use to make a marinade for lamb.
• The Middle Eastern salad dish, Tabbouleh contains mint, bulgur, parsley, red onions, tomato and lemon juice.
• Add chopped mint to rice, chickpea, couscous or bean dishes.

Tonight I made a simple spinach salad with Feta crumbles and some glazed walnuts with a dressing made from olive oil, balsamic vinegar, salt, pepper, and sugar. It turned out quite delicious and refreshing. Enjoy!

Yield: 4-6 servings

Once I tasted the soufflé though, there was no doubt in my mind that this was a success. The inside was creamy, smooth and the chocolate melted inside your mouth. I will for sure be making this dessert again.

Oh, and I didn’t make a special sauce or anything for the soufflés. The flavors were already spot on that I didn’t find it necessary to add more to it.

INGREDIENTS

3 tablespoons butter

2 tablespoons unsweetened cocoa

3 ounces semi-sweet or bittersweet chocolate

1/2 teaspoon vanilla extract

2 egg yolks

2 egg whites

pinch of salt (1/8 teaspoon)

pinch of cream of tartar (1/8 teaspoon)

DIRECTIONS

1. Heat oven to 375 degrees. Use 1 tablespoon of the butter to grease 2 8 ounce ramekins (I used 7 oz and it worked perfectly fine). Coat the ramekins with cocoa, tapping out the excess

2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks, one at a time, until smooth. Set aside.

***You can easily separate your eggs by hand or by using an egg separator. If you are doing it by hand, crack the egg open over a small bowl (without letting the yolk fall through), and tip the yolk from one half shell to the next until it’s cleared of all egg whites. If you don’t want to do it by hand, use a separator. Egg separators are fairly cheap and work effectively. I got mine from the local hardware store for under $3.

3. In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins – do not overfill, just fill it as close to the top of the ramekin. (NOTE: You can make the soufflés up to 1 day ahead. Cover with plastic wrap and refrigerate.)

4. Bake until puffed and set. About 20 minutes if you don’t refrigerate. About 25-30 minutes if you refrigerate prior to baking. Serve immediately.

It’s not the best picture, but I got a pic after it deflated.

Yield: Makes 4 servings

INGREDIENTS for SPICE RUB

1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon cumin
½ teaspoon ground cloves
½ teaspoon cinnamon
½ teaspoon ground cardamom
½ teaspoon freshly ground black pepper
½ teaspoon ground ginger
¼ teaspoon chili powder
¼ teaspoon turmeric

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1 lb skinless, boneless chicken thighs (you can use chicken breasts, but thighs are more flavorful)

1 cup chopped red onion

5 gloves of garlic, minced

2 jalapeno peppers, seeded and minced

2 tablespoon olive oil, divided

1 13.5 oz can coconut milk (minus 2 tablespoons)

2 teaspoons corn starch

1 teaspoon Worcestershire sauce

3 tablespoons fresh basil leaves, chopped

1 tablespoon finely chopped fresh ginger

DIRECTIONS

1. In a small bowl, mix together dry spices for rub (salt to turmeric) and set aside.

2. Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temp or in the fridge for 1-2 hours.

3. In a large skillet, heat 1 tbsp of olive oil on medium-high (M-H) heat. Add the onions and jalapenos and cook for 3 minutes. Add the garlic and ginger and cook for 1 minute more. Remove this mixture from the pan into a medium sized bowl. Set aside. Use the same skillet for next step.

4. Add 1 tbsp olive oil into skillet on M-H heat. Add half of the the chicken pieces, spreading them out on the pan so they are not crowded. Brown on sides until cooked through. Remove from pan and add the chicken to the bowl with the onion mixture. Repeat this step with second half of the chicken.

5. In same skillet, add the coconut milk (minus a couple tablespoons). In a small bowl, mix two teaspoons of corn starch with 2 tbsp of reserved coconut milk to dissolve the corn starch. Add the corn starch mixture to the skillet with coconut milk. Cook on M-H heat and stir till thick and bubbly. Mix in worcestershire sauce. Add chicken mixture and basil. Cook 2 minutes more to cook through.

6. Serve over jasmine rice and enjoy!