Chocolate Cookies

Dessert time!  These cookies were really yummy.  The recipe is from my book: "1001 cupcakes, cookies and other tempting treats".  The recipe below makes about 12 cookies.

Image by Jason Hedlund

Ingredients:
8 Tbsp butter, softened
1 1/4 cup light brown sugar
1 large egg, slightly beaten
2 tsp vanilla extract
2 cups all-purpose flour
1 Tbsp unsweetened cocoa
1 tsp baking soda
1 tsp salt
7oz semisweet chocolate, chopped
5 1/2oz milk chocolate, chopped

Directions:
1.  Preheat the oven to 350F.  Line two large baking sheets with nonstick parchment paper.
2.  Place butter and sugar in large bowl and beat together until light and fluffy.  Place the egg and vanilla in small bowl and whisk together, then gradually add to the butter mixture and beat until smooth.
3.  Mix in flour, cocoa, baking soda, and salt until well combined.  Add 3 1/2 oz each of the semisweet and milk chocolates, them mix well.
4. Spoon 6 heaping tablespoons of the batter onto each baking sheet, spacing them well apart.  Divide the remaining chocolate among the cookies ad press in lightly.
5.  Bake in the preheated oven for 15-17 minutes.  Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.  Enjoy!

Beth and Jason's Rating: 6/10

Nutrition:
324 calories
13g fat (8g saturated)
40mg cholesterol
420mg sodium
48g carbohydrates
2g fiber
31g sugar
4g protein

Cedar Planked Salmon with Green Chili Butter

We found another salmon recipe that looked yummy.  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:

3 Tbsp butter, unsalted

1/2 can of fire roasted chili peppers (about 2 oz)

1/2 tsp minced garlic

Kosher salt

1 1b salmon filet

2 Tbsp olive oil

1 lime, cut into wedges

Directions:

1.  Soak cedar plank for at least 1 hour before using.  

2.  In a medium bowl combine the butter ingredients, including 1/2 tsp salt.

3.  Prepare the grill for direct and indirect cooking over medium heat (350F-450F).

4.  Generously brush the salmon fillets on both sides with the oil and season evenly with salt and pepper. 

5.  Brush the cooking grates clean.  Remove the soaked plank and place over direct medium heat.  Close the lid.  After 5-10 minutes, when the plank begins to smoke and char, turn the plank over and place over indirect medium heat. 

6.  Place the salmon on the plank, skin side down, and cook, with lid closed, until salmon is just opaque in the center and begins to brown slightly around the edges (15-20 minutes).

7.  Transfer the plank with the salmon to a heat proof surface.  Slide a spatula between the skin and flesh and onto servings plates.  

8.  Top with butter mixture.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:

270 calories

19g fat (7g saturated)

85mg cholesterol

120mg sodium

2g carbohydrates

1g fiber

0g sugar

23g protein

Roasted Garlic and Rosemary Smashed Potatoes

We were thinking about the food at our wedding reception by Axel's and found this recipe.  It looked easy enough so we made it!  It was really good.  The potatoes were from my mother's garden.  The recipe below serves 6.

Image by Jason Hedlund

Ingredients:
1 large head of garlic
1 1/2 Tbsp olive oil
1 Tbsp water
2 1/2 lbs Yukon Gold potatoes
2 sprigs fresh rosemary, chopped and divided in half
2 Tbsp Kosher salt
1/2 cup milk
3 Tbsp butter, softened

Directions:
Heat oven to 325 degrees. Cut about 1/2 inch off the tops of the head of garlic and rub with olive oil. Place in a small baking dish (do not crowd) and add water. Cover and bake 30 to 40 minutes or until garlic cloves are soft enough to be pierced easily with the tip of a paring knife; cool. When garlic is cool enough to handle, press out of skins into a bowl, then mash with a fork to a paste-like consistency; set aside.

Peel potatoes, dropping into a large bowl of cold water to keep them from turning brown. Cut larger potatoes in half and put into a large pot. Cover with water and add half the rosemary and kosher salt. Cover and bring to a boil. Then, uncover and boil gently until potatoes are tender, about 30 minutes.

Drain potatoes and put back into hot pan. Begin to mash with a potato masher. Add garlic, milk and butter; mash to a fine consistency. Garnish with the rest of the rosemary and serve. Enjoy!

Jason and Beth's Rating: 7/10

Nutrition:
220 calories
9g fat (4g saturated)

15mg cholesterol

540mg sodium

35g carbohydrates

4g fiber

4g sugar

6g protein

Pear and Prosciutto Bruschetta

We found this recipe in our book: "Weber's Time to Grill".  It is a phenomenal appetizer!  I want to make it again for more people because it is so good.

Image by Jason Hedlund

Ingredients:
2 ripe pears, such as Bosc, about 3/4 pound total
1 Tbsp lemon juice
olive oil
1 baguette, cut into 20 slices
4 thin slices prosciutto
1 cup ricotta cheese
1/3 cup crumbled blue cheese
3 Tbsp honey

Directions:
1.  Prepare the grill for direct cooking over medium heat (350F-450F).
2.  Peel the pears, cut them into quarters, and cor them.  Put the pears in a medium bowl, add the lemon juice, and toss to coat.  Lightly brush the pears on all sides with oil.
3.  Lightly brush one side of each baguette slice with oil.
4.  Brush the cooking grates clean.  Grill the pears over direct medium heat, with the lid closed as much as possible, until crisp tender, 8-10 minutes, turning occasionally.  Remove from the grill and cut each pear quarter into about eight slices.
5.  Grill the baguette slices and prosciutto over direct medium heat, with the lid open, until the bread is lightly toasted (grill one side only) and the prosciutto is crisp, 1 to 2 minutes.  Remove from the grill and chop the prosciutto.
6.  In a small bowl combine the ricotta and blue cheese.  Spread about 1 Tbsp of the cheese mixture on the grilled side of each baguette slice.  Place about three pear slices on top of the cheese and add some chopped prosciutto.  Finish with a drizzle of honey.  Enjoy!

Jason's Rating: 9.5/10
Beth's Rating: 9/10
Jeff's Rating: 9.5/10
Krista's Rating: 9/10

Nutrition:
900 calories
14g fat (5g saturated)
32mg cholesterol
2000mg sodium
150g carbohydrates
3g fiber
15g sugar
32g protein

Baked Salmon with Cilantro and Lime

We got this recipe from Scott, one of my coworkers.  This recipe was yummy AND really easy!  It makes 3 servings.

Image by Jason Hedlund

Ingredients:
1/2 cup cilantro, stems removed, chopped
1 large clove garlic, finely chopped
2 Tbsp lime juice
2 Tbsp olive oil
1/4 tsp salt
1 lb salmon fillet

Directions:
1.  Grease baking dish with olive oil.
2.  Place fillets, skin side down in the baking dish.
3.  Combine remaining ingredients in a bowl and pour over fish.
4.  Bake at 425F for 12-15 minutes (thicker fillets will require more time).  Enjoy!

Beth and Jason's Rating: 7.5/10

Nutrition:
300 calories
18g fat (3g saturated)
84mg cholesterol
300mg sodium
0g carbohydrates
0g fiber
0g sugar
30g protein

Peruvian Venison Sirloin Tip Kabobs

We found this recipe in Jason's book: "Weber's Time to Grill".  It looked like an interesting recipe.  It was actually really yummy!!  The recipe below makes 6 servings.

Image by Jason Hedlund

Ingredients:

Paste:

2 medium red bell peppers

6 garlic cloves, coarsely chopped

2 Tbsp red wine vinegar

2 tsp ground cumin

1 tsp smoked paprika

1 tsp Kosher salt

1/2 tsp ground black pepper

1/2 cup olive oil

2 pounds top sirloin, about 1 1/4 inches thick, cut into 1 1/4-inch cubes (we used venison sirloin tip)

1 large red bell pepper, cut into 1 1/4-inch squares

Directions:

1.  Prepare the grill for direct cooking over medium heat (350F to 450F)

2.  Brush the cooking grates clean.  Grill two red peppers over direct medium heat, with the lid closed as much as possible, until the skins are blackened and blistered all over, 12-15 minutes, turning occasionally.  Place the peppers in a bowl and cover with plastic wrap to trap the steam.  Let stand for 10-15 minutes.  remove the peppers from the bowl and peel away and discard the charred skins, stems and seeds.

3.  In a food processor combine the roasted peppers, garlic, vinegar, cumin, paprika, salt and pepper.  Pulse until the peppers are chopped.  With the machine running, gradually add the oil through the feed tube to make a thick paste.

4.  Place the meat in a large bowl and pour in one-third of the paste.  Turn to coat the meat evenly.  Reserve the remaining paste to use to serve on as a sauce.  Thread the meat and pepper squares alternately onto skewers.  Allow the kabobs to stand at room temperature for 15-30 minutes before grilling.

5.  Grill the kabobs over direct medium heat until the peppers are crisp-tender and the meat is cooked to your desired doneness, 6-8 minutes for medium rare, turning occasionally.  Remove from the grill as they are done.  Serve the kabobs warm with the remaining sauce.  Enjoy!

Beth and Jason's Rating:  7/10

Nutrition:

340 calories

19g fat (3g saturated)

90mg cholesterol

560mg sodium

5g carbohydrates

1g fiber

37g protein

Chocolate Peanut-Butter Energy Bars

I can't go too long without making a dessert.  I found this recipe in the Women's Health magazine.  These really didn't seem like energy bars, more like a candy bar.  The recipe below makes 24 bars.

Image by Jason Hedlund

Ingredients:

cooking spray

1/2 cup whole-wheat flour

1/2 tsp baking soda

1/2 tsp cinnamon

1 cup packed light brown sugar

1/2 cup creamy or chunky peanut butter

2 large eggs

2 Tbsp canola oil

1 tsp pure vanilla extract

1 1/2 cups barley flakes or rolled oats

3/4 cup dried cranberries (we used Trader Joe's dried blueberries)

1/2 cup dry-roasted peanuts

1 cup semisweet chocolate chips, divided

Directions: 

1.  Preheat oven to 350F.  Spray a 13 x 9-inch baking pan with cooking spray.

2.  In a small bowl, whisk together flour, baking soda, and cinnamon.  In a large bowl, beat brown sugar and peanut butter until well combined.  Beat in eggs, oil and vanilla.  Stir in flour mixture.  Add barley flakes (or rolled oats), cranberries, peanuts, and 3/4 cup chocolate chips, stirring to combine.

3.  Spread evenly in prepared pan.  Bake 20-25 minutes, until lightly browned and firm to the touch.  Cool completely in pan on wire rack.

4.  In a small bowl set in a pan of simmering water, melt remaining chocolate chips, stirring until smooth.  With fork, drizzle chocolate over bars; refrigerate until set.  Cut into 24 bars.  Enjoy!

Jason's Rating: 6.5/10 

and Beth's Rating: 7/10

Nutrition:

188 calories

8g fat (3g saturated)

20mg cholesterol

30mg sodium

23g carbohydrates 

1g fiber

15g sugar

4g protein

Chicken Sandwich

I got this recipe out of a Women's Health magazine.  It looked so tasty and colorful!  Grace came over and we ate it as a after disc golfing dinner.  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
4 (4oz) chicken cutlets
3 tsp olive oil, divided
salt and pepper to taste
1 bell pepper, quartered (we grilled it whole then cut it up)
1 small zucchini, thinly sliced lengthwise
1 small eggplant, thinly sliced lengthwise
4 ciabatta buns
4 tsp any spread (we used Trader Joe's Artichoke Spread)
1/2 cup fresh Basil leaves

Directions:
1.  Preheat grill or grill pan to medium-high heat.  Rub chicken and veggies with oil, salt and pepper.
2.  Grill chicken and veggies until done.  Don't grill the veggies too long otherwise they will get mushy.
3.  Slice chicken and build bun with chicken, veggies, spread and basil leaves.  Enjoy!

Jason and Beth's Rating: 8/10
Grace's Rating: 7.5/10

Nutrition:
273 calories
7g fat (2g saturated)
55mg cholesterol
650mg sodium
32g carbohydrates
5g fiber
6g sugar
25g protein