Chocolate Chip Cookies

I'm going over to my grandma's tomorrow and I was assigned to bring a dessert.  I have a lot of dessert recipes, but most are fairly complicated.  I needed something simple, different and one that used normal ingredients.  I found this recipe in my book: "Cook this, not that".  It is a healthier version of the classic chocolate chip cookie.  The recipe makes 24 cookies.

Ingredients:

8 Tbsp butter, softened

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

2 cups flour

1/2 cup dark chocolate chips

flaky sea salt (optional)

How to make it:

1.  Preheat oven to 375F.

2.  In a mixing bowl, thoroughly mix the butter, brown sugar, and granulated sugar until creamy.  Stir in eggs and vanillaextract until well incorporated.  Add the baking soda, salt and flour and mix until the dough comes together, being careful not to overmix.  Stir in the chocolate chips.

3.  Drop the dough onto baking sheet in balls about 3 Tbsp in size, leaving at least 3 inches between cookies.

4.  Bake until the edges are golden and middles are just barely set.  Remove from the sheet, sprinkle with a bit a sea salt (if using) and cool on wire rack.

Beth's Rating: 7/10

Nutrition (1 cookies):

146 calories

6g fat (3g saturated)

30mg cholesterol

100mg sodium

23g carbohydrates

1g fiber

7g sugar

2g protein

Sweet Potato & Caramelized Onion Shells

I cut this recipe out from a taste of home magazine.  It was a little time consuming, but super yummy!  The recipe below makes 7 servings.

Image by Jason Hedlund

Ingredients:
2 large onions, chopped
3 Tbsp butter
1 tsp garlic powder
1/4 tsp salt
21 uncooked jumbo pasta shells
1/4 cup reduced-sodium chicken broth
1 Tbsp sherry or apple cider
1 tsp dried thyme
1/2 tsp pepper
1 1/2 cups mashed sweet potatoes
1 1/2 cups (6oz) crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
2 Tbsp minced fresh parsley
1 cup turkey gravy, warmed, optional

Directions:
1.  In a large skillet, saute onions in butter until softened.  Add garlic powder and salt.  Reduce heat to medium-low; cook, stirring occasionally for 25-30 minutes or until deep golden brown.
2.  Meanwhile, cook the pasta shells according to package directions.  Drain pasta; set aside.
3.  Stir in the broth, sherry, thyme and pepper into onions.  Bring to a boil; cook until liquid is almost evaporated.  Remove from the heat.  Stir in sweet potatoes and Gorgonzola cheese.
4.  Spoon into shells; place in a greased 11 x 7 inch baking dish.  Sprinkle with Parmesan cheese.  Cover and bake at 37F for 10-15 minutes or until heated through.  Sprinkle with parsley.  Serve with gravy if desired.

Jason and Beth's Rating: 8/10

Nutrition:
284 calories
15g fat (9g saturated)
40mg cholesterol
600mg sodium
32g carbohydrates
3g fiber
3g sugar
12g protein

Artichoke-Parmesan Stuffed Tilapia

This recipe looked really easy and we keep looking for more ways to cook salmon.  We have too much salmon leftover from our honeymoon!  We have to make one fillet a week to use it up before it goes bad.  This recipe was cut out from the Food Network magazine.  The recipe makes 4 servings.

Ingredients:

1/4 tsp salt

1/4 tsp freshly ground black pepper

4 thin (5 oz) tilapia fillets (we used salmon)

1 (6oz) jar water-packed marinated artichokes, chopped

1 slice whole wheat bread, cubed

1 Tbsp grated Parmesan cheese

1/2 tsp dried oregano

1 tsp chopped parsley

Directions:

1.  Preheat oven to 375F.
2.  Sprinkle salt and pepper over both sides of each tilapia fillets; set aside.
3.  Combine artichokes, bread cubes, Parmesan cheese, and dried oregano in a medium bowl.
4.  Brush each fillets with olive oil and top with artichoke mixture in a baking dish.
5.  Bake for about 15 minutes, until fish pulls apart easily with a fork.
6.  Sprinkle each serving with parsley just before serving. Enjoy!

Jason and Beth's Rating: 7/10

Nutrition:
166 calories
3g fat (1g saturated)
100mg cholesterol
500mg sodium
6g carbohydrates
2g fiber
1g sugar
29g protein

Brussels Sprouts Gratin

This was an easy weeknight side dish that I got from a food network magazine.  I really like Brussels sprouts and you can't go wrong with cheese, cream and breadcrumbs.  The recipe makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 Tbsp butter
Kosher salt
1 lb Brussels sprouts, outer leaves and stems removed
pinch of red pepper flakes
freshly ground black pepper
1/2 cup heavy cream (we used 1% milk)
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Directions:
1.  Preheat oven to 400F and butter or spray a 2-quart baking dish.  Bring a large pot of salted water to boil.  Add the Brussels sprouts and cook until tender, 8-10 minutes.
2.  Drain the Brussels sprouts and coarsely chop.  Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly.  Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with butter pieces.
3.  Bake the gratin until bubbly and golden brown, about 15 minutes.

Jason and Beth's Rating: 8/10

Nutrition:
227 calories
18g fat (9g saturated)
70mg cholesterol
300mg sodium
10.5g carbohydrates
2g fiber
2g sugar
5g protein

Chewy Chocolate Strawberry Cake

I've had this recipe printed out for a while.  Finally, I made it!  The original recipe called for raspberry jam, but I used strawberry jam that my in-laws made.  Warning: this is a very unhealthy recipe! Muahahahahahahah!  Jason actually liked this cake recipe because the consistency is really like a brownie.  The recipe below makes 8 generous servings.

Ingredients:
3 cups sugar
3/4 lb butter
4 eggs
1 Tbsp vanilla extract
1 Tbsp almond extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/4 cup raspberry jam (or any other jam)
1 cup semi-sweet chocolate chips (or dark chocolate would be good too)
3/4 cup sliced almonds (we left these out)

How to make it:
1.  Preheat oven to 300F.
2.  Mix the sugar and butter in a mixing bowl on low.  Beat in eggs, one at a time.  Add the extracts.
3.  Sift together dry ingredients and add to the batter, mixing until smooth.
4.  Pour batter onto greased and papered 9-inch cake pan, reserving about 1/3 of batter.  Carefully smooth out a thin layer of the raspberry jam.  Top with chocolate chips and half the sliced almonds.  Carefully cover with remaining batter.
5.  Sprinkle the top of the cake with the remaining sliced almonds.  Bake for 1 hour and 45 minutes to 2 hours.

Jason and Beth's Rating: 8/10
Terri's Rating: 9/10

Nutrition:
950 calories
48g fat (27g saturated)
200mg cholesterol
500mg sodium
125g carbohydrates
5g fiber
91g sugar
9g protein

Crispy Gruyere-Stuffed Crepes

I found this recipe in my book: "La Cuisine".  I've never made stuffed crepes!  The recipe makes 4 servings.

Ingredients:
Crepes:
1 cup all-purpose flour
1 1/2 cup milk
2 large eggs, lightly beaten
3 Tbsp butter, 2 melted plus more for brushing
salt

Mornay Sauce:
3 Tbsp butter
3 Tbsp all-purpose flour
2 cups milk
salt and pepper
1/2 cup shredded Gruyere cheese (we used parm/mozzarella mix)

Directions:
1.  Make the crepes: In a medium bowl, whisk the flour with milk, eggs, 2 Tbsp of melted butter, and 1/2 tsp salt.  Cover and let stand for at least 1 hour.
2.  Meanwhile, make the Mornay sauce: In a small saucepan, melt the butter over medium heat.  Whisk in the flour until it starts foaming.  Whisk in the milk.  Season with salt and pepper.  Bring to boil, whisking, then reduce the heat to very low and cook for 10 mintes.  Removed the pan from the heat and whisk in 1/4 cup cheese.
3.  Lightly brush a 7-inch skillet with melted butter and heat over medium heat.  Whisk the batter and add about 2 Tbsp to the skillet, swirling to coat the bottom.  Cook until the edge begins to brown, about 30 seconds.  Flip using a thin-bladed spatula and cook for 20 seconds.  Slide onto a plate and repeat with the remaining batter, stacking the crepes as they're cooked.
4.  Preheat the oven to 400F.  Lightly brush the bottom of a large gratin dish with butter.  Spread about  Tbsp of filling over each crepe and roll up.  Arrange the crepes in the gratin dish.  Sprinkle with the remaining 1/4 cup of cheese and dot the top with the remaining 1 Tbsp butter.  Bake until the filling is hot and cheese is melts, 15 to 20 minutes.  Serve right away.

Jason and Beth's Rating: 6/10

Nutrition (3 crepes):
465 calories
25g fat (15g saturated)
180mg cholesterol
300mg sodium
42g carbohydrates
1g fiber
12g sugar
18g protein

Grilled Fish Tacos

I've been wanting to make this recipe for awhile.  I had to wait until mangos were in season, otherwise they taste funny.  We used salmon instead of mahimahi like the recipe calls for.  The recipe below makes 4 servings and it's from the book, "Cook this, not that".

Ingredients:

1 mango, peeled, pitted, and cubed

1 avocado, pitted, peeled and cubed

1/2 red onion, finely chopped

Juice of 1 lime, plus wedges for garnish

Chopped fresh cilantro

salt and black pepper

Canola oil

2 large mahimahi fillets (1 1/2 lb total)

1 Tbsp blacking spice (1 tsp each: cumin, paprika, cayenne, oregano, black pepper, and salt)

8 corn tortillas

2 cups finely shredded red cabbage

Directions:

1.  Mix the mango, avocado, onion, and juice of the lime in a bowl.  Season with cilantro, salt, and pepper.

2.  Heat a grill or stovetop grill pan until hot.  Drizzle a light coating of oil over the fish and rub on the blackening spice.  Cook the fish, undisturbed, for 4 minutes.  Carefully flip with a spatula and cook for another 4 minutes.  Remove.

3.  Warm the tortillas on the grill for 1 to 2 minutes or wrap a damp paper towels and microwave for 1 minute until warm and pliable.

4.  Break the fish into chunks and divide among the warm tortillas.  Top with cabbage and the mango salsa.  Serve with the lime wedges.

Jason, Beth and Terri's Rating: 7/10

Nutrition:

380 calories

11g fat (2g saturated)

50mg cholesterol

240mg sodium

28g carbohydrates

5.5g fiber

8g sugar

21g protein