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Showing posts from December, 2022

White chocolate macadamia nut cookies

 It's Christmas! Christmas is a time for my classic cinnamon rolls, hot chocolate and, of course, cookies! My husband adores the classic white chocolate macadamia nut cookie. Have one by the fireside with a glass of eggnog for a special treat. Ingredients: 1/2 cup butter, softened 1 1/4 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 2 1/4 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 3/4 cup chopped roasted salted macadamia nuts 3/4 cup white chocolate chips Maldon sea salt flakes Method: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In the bowl of an electric mixer, cream together butter and sugar on medium high speed. Add eggs one at a time and mix well in between until smooth and creamy. Add vanilla extract and mix. In a separate bowl, mix flour, salt, baking soda, and macadamia nuts. On low speed, mix the dry ingredients into the wet ingredients until a dough forms. Add white chocolate chips and mix briefly, stopping to scrap

Curry Pumpkin Bisque and Grilled Cheese

 More ideas smashed together- tomato soup and grilled cheese? Well, it's fall so let's do pumpkin bisque instead. But how to make it even more warming? Curry spice! Ingredients: 1 yellow onion 2 French rolls  2 ounces shredded cheddar-jack blend  4 teaspoons curry powder 15 ounces pumpkin purée 1 bunch fresh parsley 3 ounces mascarpone  Butter oil, salt, pepper, sugar and vinegar Method : Halve onion and thinly slice 1⁄4 cup; coarsely chop remaining. Slice off 1⁄4 inch from ends of bread and discard. Cut remaining into 1⁄4-inch thick rounds. Divide half of the cheese among half of the bread; sandwich with another piece of bread. Spread butter on both sides of bread and sprinkle remaining cheese over top; press to adhere. Heat 2 tablespoons butter in a medium pot over medium heat. Add chopped onions and season with salt and pepper. Cook, stirring frequently, until softened and translucent, about 5 minutes. Add 4 teaspoons curry powder; cook until fragrant. Add 2 cups water and b

Spicy Maple Pork Cutlets with Mashed Potatoes

 Travel the world from the comfort of your kitchen by trying out different spice blends. I certainly am not professing this dish to be anything from another culture, but harissa spice mix is and it makes everything it touches better. Enjoy! Ingredients : 1 russet potato 1/3 cup roasted red peppers fresh parsley 12 ounces pork cutlets 2 teaspoons harissa spice blend 1/4 cup maple syrup 1/4 cup sour cream salt, pepper, garlic, oil, vinegar, butter Method: Scrub potato (and cut into 1/2 inch cubes. Add to a medium saucepan with enough salted water to cover by 1 inch. Cover and bring to a boil over high heat. Uncover and cook until easily pierced with a fork. Reserve 1⁄4 cup cooking water, then drain and return potatoes to saucepan off heat. Cover to keep warm. Finely chop 1 teaspoon garlic . Finely chop roasted red peppers. Finely chop parsley. Pat pork dry and season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Working in batches if necessary

Blackened tilapia and tomato jasmine rice

  Want something lighter after the denseness of Thanksgiving? Blackened tilapia and tomato rice is light, fresh and satisfying, and nothing like turkey. Ingredients :  2 scallions 1 plum tomato 1/2 cup jasmine rice 10 ounces tilapia 2 teaspoons Cajun seasoning garlic, salt, pepper, oil, mayo Method: Trim ends from scallions and thinly slice, keeping dark greens separate. Finely chop 1 teaspoon garlic . Cut tomato into 1⁄2-inch pieces. In a small bowl, whisk to combine 1⁄4 cup mayo and chopped garlic . Season to taste with salt and pepper; set aside until ready to serve. Heat 2 teaspoons oil in a medium saucepan over medium-high. Add scallion whites and light greens; cook until fragrant, about 1 minute. Add rice; cook, stirring, until toasted. Stir in 11⁄4 cups water and 1⁄2 teaspoon salt ; bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender Cover to keep warm off heat. Drain fish, then pat very dry. Season all over with Cajun seasoning (use