If you haven't already picked up your copy, I highly recommend you do so ASAP! This is full of fantastic recipes! I only rec'd my copy a few days ago and have already tried 2 menus and loved them!
The first is Grilled Steak Sandwiches with Goat Cheese and Arugula. I cut the recipe down from it feeding 8 ppl to a recipe suitable for 2 ppl. Official taste tester recommends toasting the baguette to make it easy to eat. Seriously one of my new fav steak sandwiches! I think even Grill Master Phil would approve! Serve it with the amazing twice-bake potatoes, and you can't go wrong!
This is a really easy and yummy meal. I did skip the mustard in the recipe because we don't care for it, but don't skip the goat cheese, it' fantastic!
The second amazing recipe out of this issue is the brown-sugar bbq chicket drumettes. It's so good! It's actually funny, b/c as I was reading this recipe, I thought, wow! this is mom's bbq chicken recipe! Mom has always made her bbq sauce with ketchup and brown sugar, so I am glad the rest of the world is catching up. I served with corn on the cob, but not the corn on the cob with cheesy butter that they recommended, that seemed a little intense! Kids would love this meal, of course I did too...
The next thing I can't wait to try:
Pineapple-Stuffed Jerk Chicken
I'll let you know how it is!
Sunday, May 18, 2008
Skillet Baked Chocolate Chip Cookie
Another great recipe from Martha Stewart. This one comes from her Good Things for Easy Entertaining cookbook. This is my new FAVORITE chocolate chip cookie recipe. It's so easy to make! You don't have to go through all the measuring for dropping the cookies and rotating cookie sheets and all that; just put it in the skillet and bake! YUM! Click here to link to the MS site for the recipe.
Official Taste-Tester loved these cookies and they barely lived 1 day before being demolished!
I didn't use the caramel sauce or the ice cream, I enjoyed them alone, and they were delicious!
Directions
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips
2 pints vanilla ice cream
Caramel Sauce
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.
Click HERE for the caramel sauce recipe!
Official Taste-Tester loved these cookies and they barely lived 1 day before being demolished!
I didn't use the caramel sauce or the ice cream, I enjoyed them alone, and they were delicious!
Directions
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips
2 pints vanilla ice cream
Caramel Sauce
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.
Click HERE for the caramel sauce recipe!
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