I know what you’re thinking. Why is she posting Valentine’s Day cookies in March? Well, I’m posting them now because I don’t want you to miss out. See past the Valentine’s Day themed M&M’s and think of any holiday themed M&M candies. Or, simply forget about the M&M’s completely and know that these are deliciously soft chocolate chip cookies. See past the fact that I made these on short notice for my daughter’s school party and thankfully had everything on had but had no time to post them before leaving for vacation. Just see the delicious cookies for what they are 🙂

When I had to make a last minute snack for Caroline’s school party I immediately grabbed the dessert off the potluck sheet because I knew I had something on hand. When I went into my pantry and saw that I had M&M’s, I always have candy because I’m always eating all of the candy, I knew I’d make these cookies. They are so festive and kids love them. They are also super soft and nice and thick so it really ups the wow factor for the kids. It also helps that there aren’t a ton of crumbs to clean up off of the classroom floor as well.

The trick to these cookies is adding instant pudding mix. You heard me. That gives the cookie plenty of thickness, while still keeping it soft and moist, and a lovely buttery and slightly cakey taste. Just trust me on this. If you like those “soft” batched cookies, you’ll love these. So, go ahead and make a batch for that Easter party or because it’s Tuesday. I’m not judging.

Since George also had to lend his time to help make these class cookies I told him we rightfully earned one each as well. He couldn’t wait to get his hands on these!

Soft M&M Chocolate Chip Pudding Cookies

Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 cup instant vanilla pudding mix (not sugar-free or “cook & serve”) or use 2 tsp cornstarch in place of pudding mix
• 1 tsp baking soda
• pinch of salt, optional and to taste
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup milk chocolate M&M’s for the dough and 1/2 cup for placing on top of cookie dough mounds

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In a large bowl, combine butter, brown sugar, granulated sugar, egg, and vanilla on medium-high speed until creamed, about 4 minutes.

Add flour, pudding mix, baking soda, and salt and beat on low speed until just combined, about 1 minute.

Stir in chocolate chips and the 3/4 cup M&M’s.

Using a 2 tablespoon cookie scoop, scoop out 20 cookies and place on a large plate. Flatten slightly and then add remaining M&M’s to the top of each dough ball . Cover the plate with plastic wrap and refrigerate for a few hours or up to 5 days.

Pre-heat oven to 350 F. Line cookie sheet with a silpat or parchment paper.

Place cookies on sheet, about 2 inches apart, and bake for about 9 minutes or until the cookies have just set and are pale, but flossy. You do not want the typical “golden brown” on these cookies. Allow cookies to cool on the cookie sheet placed on a wire rack for about 10 minutes.

Cookies will stay fresh in an airtight container for a week.

Freezing recommendations: If baked or unbaked, it will last in freezer for 6 months.

Yields 20 cookies

Source: Averie Cooks

You guys, I’ve been waiting to share these tenders with you for a while now. They’ve become my favorite food addiction lately!

Backstory:

My husband and his coworkers were on a kick of heading to Buffalo Wild Wings for lunch a while back and I always wanted to try it. A few months ago we had a rare date night. We stopped in and grabbed a few different varieties of boneless chicken tenders and sauces. Then, we headed to an even rare movie outing and saw The Martian. I’m not a huge Matt Damon fan, but that was a really good movie, right? Anyways, back to the wings. One of my favorites, which isn’t surprising since I love Asian flavors, was their Asian Zing sauce. It was very flavor and had just enough heat for me. It didn’t cause palpitations, but I still needed to dip it into ranch or grab a celery stick afterwards.

I decided for the Super Bowl I was going to make a few different sauce for chicken tenders and these popped back into my mind. I checked my copy of Top Secret Restaurant Recipes 3 that was given to me by the publisher and sure enough, Todd Wilbur had a copycat Asian Zing sauce recipe! I thought these were spot on, but my husband said they were slightly different. A little sweeter with more heat. He preferred these much better than the restaurant’s. I found the sauce addictive and saved the extra for a dip. It works great for eggrolls, wontons, spring rolls, etc.! I added the sesame seeds as a visual cue that these were the Asian Zing tenders and loved the addition.

If you prefer wings, or don’t want to fry, go ahead and simply make up a batch of the sauce. I love this double battering and fry method for tenders with sauces because it soaks up the sauce without becoming soggy. It gives the perfect crunch!

Buffalo Wild Wings Asian Zing Boneless Tenders

Ingredients

For the chicken batter:

• 3 boneless skinless chicken breasts, cut into 1″ chunks
• Oil for frying
• 1 cup all purpose flour
• 2 tsp salt
• 1/2 tsp ground black pepper
• 1 egg
• 1 cup milk

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For the sauce:

• 2 tsp cornstarch
• 4 tsp rice wine vinegar
• 1/2 cup light corn syrup
• 1/3 cup granulated sugar
• 1/4 cup chili garlic sauce
• 1 Tbsp soy sauce
• 1 tsp lemon juice
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp minced garlic
• Toasted sesame seeds, for optional garnish

In a large bowl, combine flour, salt, and black pepper. In a small bowl whisk together the egg and milk. Dip each piece of chicken first in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes or longer for a crispier coating.

To prepare the sauce: Dissolve the cornstarch in rice wine vinegar in a small bowl. Combine the vinegar solution with the remaining ingredients in a small saucepan over medium/low heat. Heat mixture, stirring often, until the sauce reaches a boil, the remove it from the heat. Set aside.

Heat oil in a large, deep skillet to 375 F. Fry the chicken in the hot oil in batches until the outside is nicely browned and fully cooked, 165 F., about 5 minutes per batch. Drain on paper towels.

Toss the chicken pieces with the sauce and serve immediately.

Serves 6

Adapted from Top Secret Restaurant Recipes 3 by Todd Wilbur

I’ve been really doing well this winter with keeping my snacking to a minimum and eating better. My biggest hurdle has always been lunches. Between feeding the kids and getting the little guy down for a nap, there just isn’t time. So I used to skip it or simply eat the random bits of food that they didn’t eat. Make a peanut butter and jelly sandwich, take a spoonful for myself. Cut half an apple for them and I’d eat the other half. These weren’t poor food choices, but it often left me hungry later and then the snacking would begin. Enter shrimp, which has always been my little life savor. So quick to cook up and always tasty, I make time for lunch if I know I’m going to eat something super yummy.

I love this recipe for it’s flavor and ease, but I also love tossing cilantro into anything I can since it always seems we have an abundance of it! This stir fry method lightens the calories while still keeping the flavors of the original method with deep frying. A flavor lunch, or dinner, ready in minutes and extra tasty to boot! I will note, I’m not a huge fan of cooking shrimp with the peels on because it makes eating a giant pain in the rear, but I’ve made this a few times both ways and the flavors really just seem to incorporate into the shrimp better with the peels on. So, if you want cook with peels on and before plating if you want to be nice, you can quick remove them!

Salt & Pepper Shrimp

Ingredients

• 1/2 tsp each black, green, red, and white peppercorns
• 2 lbs shrimp, shells on
• 2 tsp salt, divided
• 2 Tbsp vegetable or peanut oil
• 4 cloves garlic, chopped
• 1 cup cilantro, roughly chopped

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Crush peppercorns. Put shrimp, half of crushed peppercorns, and 1 teaspoon of salt into a large bowl and toss to coat. Set aside.

Heat a large pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoon salt and cook, stirring constantly, until fragrant, about 1 minutes. Add shrimp and cook, stirring constantly, until pink and cooked through, about 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.

Makes 4 to 6 servings.

Source: Sunset magazine

This weekend I was looking for something to make for my husband and I. I wanted something that didn’t require a trip to the store. I’m all about cleaning out my pantry lately. I also wanted to make something that I knew he’d love since we’ve had a few “kid-centric’ meals lately. Here is a simple, earnest recipe that is absolutely delicious and really quick to make. It’s also pretty healthy, but you wouldn’t know since the flavors are so rich and have depth. This “stew” takes less than 20 minutes to make, yet has all of that depth of a slow simmered stew thanks to the red wine. The fresh oregano right at the end gives it that extra oomph as well. The crushed red pepper gives it a nice amount of heat, which my husband loved.

So, if you are craving some warm comfort food and don’t feel like simmering a pot all day or even prepping the slow cooker in the morning, this is your meal. Frankly, it’s great even if you do want to spent lots of time in the kitchen! To save even more time, my new favorite “why didn’t I think of that trick” is to use frozen diced onion. Dinner time is a bit chaotic around here nowadays!

Sausage, Cannellini, and Tomato Ragout

Ingredients

• 6 oz bulk hot Italian sausage
• 1 Tbsp olive oil
• 1 cup chopped onion
• 1 Tbsp unsalted tomato paste
• 2 garlic cloves, minced
• 1/3 cup dry red wine
• 3/4 cup unsalted chicken stock
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Dash of crushed red pepper
• 1 (14.5 oz) can unsalted diced tomatoes, undrained
• 1 (15 oz) can unsalted cannellini beans, rinsed and drained
• 2 tsp chopped fresh oregano

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Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes, stirring to crumble. Remove sausage from pan. Add oil to pan; swirl to coat. Add onion; saute 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low and simmer for 8 minutes or until slightly thickened. Stir n cooked sausage and oregano.

Source: Cooking Light Magazine, January 2016