Saturday, October 29, 2011

Chocolate Chunk Peanut Butter Swirl Cookies

I found this recipe on Picky Palate's blog and because Chad LOVES peanut butter and I love chocolate I thought these would be a great combo for both of us. Chad loved them. I will be making these again.
Chocolate Chunk Peanut Butter Swirl Cookies
Makes 3 dozen cookies

1 cup creamy peanut butter
2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups good quality chocolate chunks
1 cup cocoa powder

1. Preheat oven to 350*F and line a large baking sheet with parchment paper or a silpat liner.

2. Place peanut butter into the freezer until firm, about 30 minutes.

3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined. Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Saturday, October 15, 2011

Spinach-Stuffed Baked Salmon

This is super easy to make and Chad loved it. Add a side of veggies and some rice and it's a complete healthy meal.

Spinach-Stuffed Baked Salmon

1 Teaspoon Olive Oil
2 Ounces Fresh Spinach Leaves
1 Teaspoon Grated Lemon Zest
1/2 Cup Chopped Roasted Red Bell Peppers, Rinsed and Drained if bottled.
2 Tablespoons Chopped Walnuts
Cooking Spray
4 Salmon Fillets, Rinsed and patted dry with paper towels
2 Tablespoons Dijon Mustard
2 Tablespoons Plain Dry Bread Crumbs
1/2 Teaspoon Dried Oregano, crumbled
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Pepper

1. In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the bell peppers, basil and walnuts. Let cool for 5 minutes.

2. Preheat the oven to 400*F. Line a baking sheet with foil. Lightly spray the foil with cooking spray. I just put the salmon in a glass casserole dish instead.

3. Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful to not cut through to the other side. With a spoon or your fingers, carefully stuff a scant 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish.

4. In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the tops with cooking spray.

5. Bake for 12 to 13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through.

****I made this with a half of salmon - I didn't cut it into fillets because it was easier to just do the whole salmon instead of cutting and stuffing each piece. I believe I cooked it for almost 20 minutes as a half a salmon.****