Tag Archives: chocolate chip

Week Eight: Chicken Alfredo, Chocolate Chip Cookie Skillet, and Roasted Garlic Mashed Potatoes

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Now, my boyfriend came over this weekend, and wanted me to make mashed potatoes, but also jumped at the chance to have chicken alfredo when I listed various chicken dishes that could be made. So, naturally I made both for him. I chose a different recipe than last time for the potatoes, because I wasn’t super pleased with how it came out, although others seemed to be.

I also made a Caesar salad to go along with the meal, which clearly got very little photographic attention.

I also made a Caesar salad to go along with the meal, which clearly got very little photographic attention.

FLORENTINE CHICKEN ALFREDO 
4 boneless chicken breasts 
Salt and pepper 
2 tablespoons butter 
8 ounces fresh mushrooms, sliced 
1 ounce fresh spinach, cut into thin strips * 
Alfredo Sauce, see recipe below

Season the chicken with salt and pepper. Grill on an outdoor or indoor grill; keep warm while making the rest of the recipe.

Meanwhile, sauté the mushrooms in the 2 tablespoons of butter until tender and set aside. Make the Alfredo sauce. Add the cooked mushrooms and spinach to the sauce and heat through over very low heat just until the spinach has wilted. Gradually whisk in a little water if the sauce is too thick. Serve the sauce over the chicken.

Makes 4 servings 
Do not freeze/Does not reheat well 

* You’ll need about 1 2/3 cups “confetti” sized strips (chiffonade).

Chicken before being marinaded

Chicken before being marinaded

AMAZING ALFREDO SAUCE 
4 tablespoons butter 
2 cloves garlic, minced 
1/4 teaspoon pepper 
1 cup heavy cream 
3 ounces parmesan cheese, grated or shredded 
2 ounces mozzarella cheese, shredded 
Water, if needed (see my comments below)

Blurry but delicious

Blurry but delicious

In a medium saucepan, melt the butter over low heat. Add the garlic, pepper and cream and simmer about 2 minutes minutes. Gradually whisk in the parmesan cheese. Simmer another 10 minutes until the sauce has thickened and the cheese has completely melted. Very gradually whisk in the mozzarella cheese, whisking constantly.

Per Serving: 646 Calories; 51g Fat; 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

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It’s very satisfying making sauce, as you get to enjoy the smell and process of it thickening.  I doubled the sauce because I doubled the chicken, but I would advise making more sauce with this meal to cover the pasta as well. A sauce this good should last a few more meals!
 

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield 2 servings

So hilariously enough, in knowing nothing about cooking and generally having bad luck, I messed up this recipe the first time. In reflection, I think I may have put tablespoons instead of teaspoons of vanilla extract in, which would explain why the recipe wouldn’t become solid. I also added everything on heat. So naturally, when I folded the chocolate chips in, they melted straight off and I ended up with this mess.

While this looking very moist here, it ended up being a crumbly substance which was good on top of ice cream, but didn't serve many other functions.

While this looks very moist here, it ended up being a crumbly substance which was good on top of ice cream, but didn’t serve many other functions.

Now I check twice before putting ingredients in. This sent me into quite a panic, as I wanted to give my boyfriend the most delicious meal possible. So I ended up taking an extra day than I had planned in order to try again. Thankfully I had enough materials.

INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter, divided
  • 1/3 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup chocolate chips
  • Ice cream, for serving

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Much different in appearance!

These are the results of the second attempt, much more delicious in appearance!

INSTRUCTIONS

  • Preheat oven to 375 degrees F. Lightly coat 2 5-inch cast iron skillets with nonstick spray.
  • In a large bowl, combine flour, baking soda and salt; set aside.
  • Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat; strain through cheesecloth or fine sieve. I don’t have one of these, but would consider using one for future cooking endeavors.  I believe it might serve to rid extra fat from meats, but not 100% sure.
  • Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
  • Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12-15 minutes.
  • Serve immediately, topped with ice cream, if desired.

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Kyle enjoying the meal, but more probably some joke I made in the instant.

Kyle enjoying the meal, but more probably some joke I made in the instant.

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 10-12 servings

Apparently I have no pictures on my phone of these potatoes however. 

 

Ingredients

  • 5 pounds potatoes, peeled and cubed
  • 3 heads garlic
  • olive oil
  • salt/pepper
  • 8 tablespoons butter, softened & divided
  • 1 cup sour cream
  • 3/4 – 1 cup milk, room temp
  • 1 tablespoon white vinegar
  • fresh chives

Instructions

  1. To begin you’ll need to roast your garlic. Preheat the oven to 400 degrees and take a slice off the top of the garlic heads, not the end with the stem. (enough to expose the cloves) THIS SMELLED AMAZING!
  2. Place the garlic heads in a small oven safe pan with the cut side up. Drizzle the garlic with a little olive oil, and sprinkle with salt and pepper. Cover the pan with foil and roast for 4-50 minutes or until they are golden brown and softened.
  3. Allow the garlic to set until cool enough to handle, then squeeze from the bottom of each head of garlic to push the roasted cloves out. Set aside.
  4. Place the cubed potatoes in a large pot of salted water and bring to a boil on the stove. The water should be salty almost like the ocean. Boil until fork tender.
  5. Drain the potatoes and place them in a large mixing bowl. Add 4 tablespoons of the butter, the roasted garlic, and sour cream to the bowl. Blend on medium speed until combined.
  6. With the mixer on, add a large pinch of salt and begin drizzling in the room temperature milk. As the potatoes get light and fluffy, increase the speed on the mixer. When all the milk is added in, drizzle in the vinegar and whip for a minute or two until light and fluffy.
  7. Check for seasoning and add salt if needed.
  8. Scoop the potatoes into a large serving bowl and create a shallow well in the center.
  9. Melt the remaining butter and pour into the well of the potatoes. Garnish with fresh snipped chives and a little cracked black pepper.
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Week Five: Mashed Potato Cakes, Parmesan Honey Pork Roast & Deep Dish Chocolate Chip Caramel Cookies

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I decided to make this meal, because I wanted to start getting experience with making different kinds of meat that I enjoy.  This recipe was an interesting experience for me, because I got to use the roaster for the first time. This was so simple and made my whole house smell delicious! Also, all the different versions of potatoes intrigued me, so I decided to make another one of these versions!
 
 
Prep time: 15 mins
Cook time: 30 mins
 
Ingredients
  • Instant mashed potatoes (made from 1 full packet — follow directions on the box) (You can obviously use homemade mashed potatoes too. That will probably taste even better. I don’t usually have any though, because I always just eat every last scrap of potatoes I make. But, FYI, 1 packet of instant flakes makes about 3-4 cups mashed potatoes, so if you’re using homemade stuff, adjust your other ingredient measurements accordingly.) I USED HOMEMADE POTATOES!
  • ⅔ cup Colby Jack cheese, grated
  • 1-1/2 cups Panko breadcrumbs
  • 1 large egg
  • 2 tbsp chives, chopped
Directions
  1. In a large bowl, mix all ingredients until everything is uniformly incorporated.
  2. Using your hands, scoop out generous portions of the potato mixture, and shape it into patties. (These can be as big as you want. My patties were about 1 inch thick and 2 inches across.)
  3. Spray a large pan/skillet with Pam and set it on the stove over medium/high heat. (Fair warning, this took me forever!)
  4. Cook mashed potato patties 3-4 at a time, about 1-2 minutes on each side. (If you’re using a pan/skillet with a cover, put the lid on when you’re cooking each side. This will trap the heat and cook the patties all the way around, even on the edges.)
  5. Serve warm, with sour cream and bacon bits.
Potato Cakes!

Potato Cakes!

Slow Cooker Parmesan Honey Pork Roast

Ingredients:

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Pork roast in the cooker

Pork roast in the cooker

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
 
Finished meal, photo creeds to my brother Tristan (ignore the instagram filter)

Finished meal, photo creeds to my brother Tristan 

 
 
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Serves: 12
 
Ingredients
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • ½ tsp salt
  • 1 cup milk chocolate chips
  • 12 Ghiradelli Caramel squares, unwrapped

Cookies just out of the oven

Cookies just out of the oven

Instructions
  1. Preheat oven to 350 degrees F. Grease a muffin top pan or deep dish cookie pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
  3. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a wooden spoon.
  4. Drop a Tablespoonful of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity. Top with an unwrapped square. Top the candy with an additional Tablespoonful of dough and gently press the top dough ball to cover and enclose the candy.
  5. Bake the cookies for approx. 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife.
  6. **Note: You can also make this recipe without a deep dish cookie pan–just drop heaping Tablespoonfuls of dough 2-3″ apart on a greased or silicone-lined cookie sheet.**

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THESE WERE PHENOMENAL!