Double Chocolate Chip Cookie Recipe

These cookies are a deep, dark chocolate with more chocolate chips for the person that loves, well, chocolate. They’re almost brownie-like and super delicious! I made these for the first time for the 4^thof July, kind of the opposite of what I traditionally think of a Summer dessert – not light or airy or fully of berries, but deeply chocolatey. And, sometimes you just need a little (or a lot) of chocolate. These cookies are a great make-ahead for the holidays as they freeze well.

Prep time: 15 minutes

Cook time: 10-11 minutes

Ingredients (Adapted from Pioneer Woman's Triple Chocolate Cookies)

2 ½ sticks butter, softened

2 cups granulated sugar

2 large eggs

1 Tablespoon vanilla extract

2 ¼ cups AP flour

¾ cups unsweetened cocoa powder (I like Hershey’s special dark cocoa powder)

1 ½ teaspoons baking soda

1 teaspoon salt

2 ½ cups semi-sweet chocolate chips

Instructions

Preheat oven to 325*F.

Add butter to a stand mixer fitted with a paddle attachment. Beat for 2-3 minutes until pale yellow and fluffy. Add sugar, beat 2 minutes until fluffy. Scrape the sides of the bowl. Add eggs, one at a time. Add vanilla, salt, and baking powder.

Slowly add cocoa powder to prevent it from coming out of the mixing bowl. Add flour slowly. Add chocolate chips. Mix until just combined.

Use a medium-sized cookie scoop or 1 1/2 Tablespoon of dough to portion cookies and place on a baking sheet sprayed with nonstick cooking spray.

Bake for 10-11 minutes. Let cool and enjoy!

This cookie dough freezes well. Simply scoop cookies onto a baking tray lined with foil and sprayed with cooking spray. Freeze for 50-60 minutes. Remove from tray and place in a zip-top freezer bag. Label with baking time and temperature. These should last about 3 months in the freezer. To bake frozen dough, let cookie dough defrost in the fridge for 12-24 hours. Then, bake at 325*F for 10-11 minutes.

For more tips, encouragement, and recipes for a healthy lifestyle, you can follow me on Facebook, Pinterest, Instagram, and Twitter. 

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Top Recipe Posts

As we're starting a new year and thinking about goals, I like to take a look back. It's good to reflect on what has worked in the past and celebrate what happened last year. For the blog, it's so helpful to see what y'all like to read, so I can continue to share content that is helpful to you. Here are your top 8 recipe posts of 2018.

Asian Slaw Salad

Loaded Potato Soup

Taziki Sauce

Muffuletta Sliders

Shrimp Pesto Pasta

Roasted Asparagus Recipe

King Cake Recipe

Chicken and Turkey Sausage Gumbo

What recipes would you like to see this year? Feel free to comment below. I would love to hear your thoughts on ingredients you love or foods you don't feel comfortable cooking. So, we can cook and conquer new ingredients together!

Also, I love reading "top" posts. They are such a great way to get a feel for a website or an author. And, I love knowing what you love!

For more tips, encouragement, and recipes for a healthy lifestyle, you can follow me on Facebook, Pinterest, Instagram, and Twitter. 

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Lasagna Bake Recipe

Chicken and Turkey Sausage Gumbo

The weather is finally chilly, which means soup weather! Today, we're making one of my favorite soups. Since I'm from Louisiana, it's gumbo.

There are a variety of gumbos. All have similarities. They all start with a roux, which is a mixture of butter and flour cooked until dark. The Cajun cooking trinity of bell pepper, onion, and celery are included in the aromatics. My favorite gumbo has chicken, turkey sausage, and okra.

Here's the recipe for my chicken and sausage gumbo.

Ingredients
1 stick (8 Tablespoons) butter
1/2 cup all purpose flour
1 bell pepper, medium dice (1 cup)
4 celery stalks, medium slices (1 cup)
1 small onion, medium dice (1 cup)
6 cups (48 ounces) of low sodium chicken stock
1 1/2 cup teaspoons Creole Seasoning (I like Tony Chachere seasoning.)
1/4 teaspoons black pepper
1/4 teaspoon chili powder
1/4 teaspoon thyme
1/8 teaspoon red pepper
1/8 teaspoon garlic, minced
1 pound chicken, cooked and shredded
1 pound turkey sausage, cut into half-moon slices
12 ounces frozen okra
1/8 teaspoon hot sauce (to taste)

Instructions
Place butter in a large Dutch oven or pot. Heat over medium to low-medium heat. Brown butter white stirring. This browns the butter fat and makes a quicker roux. 

Gradually add the flour while whisking. Continue to cook until the roux is the color of a copper penny. This should take 20-30 minutes.

Add bell pepper, onion, and celery. Cook for 5 minutes while staring. Gradually add chicken stock while stirring to prevent lumps. 

Add all remains ingredients except chicken, sausage, okra, salt and hot sauce. Cook 30 minutes with lid off. Bring to a boil. Then, reduce to simmer.

Add chicken, sausage, and okra. Cook 10 minutes. Taste for seasoning. Adjust salt and heat as needed.

I like to serve gumbo with cornbread and rice.

Have you every tried gumbo? If so, what's your favorite type?

For more tips, encouragement, and recipes for a healthy lifestyle, you can follow me on Facebook, Pinterest, Instagram, and Twitter. 

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Lasagna Bake

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Taziki Sauce

Taziki sauce is a creamy, herby, fresh sauce. It's used in Mediterranean dishes. Have you ever tried it?

I love it! The Greek yogurt is super creamy. It's great for dipping veggies (or crudité if you're feeling a bit fancy). It pairs well with meat, rice, spanakopita (recipe to come) and pretty much anything Mediterranean.

Also, I'm definitely using the term "recipe" here lightly. It's such an easy "recipe" that I'm not sure if it qualifies as a "recipe." Anyway, you should definitely make it and enjoy it!

Prep time: 10 minutes

Cook time: 0 minutes

Serves: 

Ingredients

1 1/2 cups plain Greek yogurt (I prefer 2% or whole yogurt here for a creamy dip)

¼ cup English cucumber, minced (~1.5 – 2 inches of cucumber)

1 teaspoon dill, minced

1 Tablespoon parsley, minced

The zest of one lemon (optional)

1 teaspoon Lemon juice or apple cider vinegar

1 Tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 clove garlic, minced

Equipment
Cutting board
Chef's knife
Small mixing bowl
Microplane
Measuring cups
Measuring spoons
Spatula

Instructions

Add Greek yogurt to small mixing bowl. Add cucumber, herbs, lemon zest, lemon juice, olive oil, salt, pepper, and garlic. Stir to combine. Cover and refrigerate until needed.

I like to make this at least 30 minutes before serving, so the flavors can mix and meld. This can be made ahead and refrigerated. So, it's great for entertaining or weeknight meals. Enjoy!

For more tips, encouragement, and recipes for a healthy lifestyle, you can follow me on Facebook, Pinterest, Instagram, and Twitter. 

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 Shrimp Pesto Pasta



Asian Slaw Salad

Easy Veggie Appetizer

Asian Slaw Salad

I love when you get to share a meal. There's something extraordinary about a seemingly ordinary meal around a table. Sharing a meal seems to bring added intimacy and an opportunity for great conversation.

My friend, Claudette, invited my husband and I over to her lovely home and made a delicious meal. The stand-out dish for me was this amazing Asian slaw salad. It was salty, a little sweet, and had a ton of crunch. She served the meal on a variety of colorful Fiesta ware. It was casual and felt special without being precious. You know that feeling? When you know someone made an effort, but it's not too fancy that you're worried about breaking something or accidentally putting your elbows on the table.

This Asian slaw salad is my entrée version of the side that I had at my friend's house. I hope you enjoy it! Here's the recipe.

Ingredients
2 cups shredded purple cabbage
2 cups shredded green cabbage
1 cup English cucumber, julienned (cut into long strips)
1 pack of ramen noodles
1/4 cup almonds, toasted
1 pound chicken
1 teaspoon salt
1/2 teaspoon pepper

For the salad dressing:
1/4 cup canola oil
1 Tablespoon sesame oil
1/4 cup apple cider vinegar
2 Tablespoons granulate sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Equipment
Cutting board
Chef's knife
Large mixing bowl
Small mixing bowl or Mason jar
Whisk
Small sauté pan
Large, oven-safe sauté pan

Instructions
Preheat oven to 400*F. Preheat a large sauté pan. Add oil if pan is not non-stick. Season chicken with salt and pepper. Sear chicken on both sides for 5-7 minutes until golden. Transfer chicken to oven and cook until 165*F internal temperature.

In a dry sauté pan, toast almond over medium heat for 4-5 minutes. Stir occasionally. Set aside to cool.

Shred purple and green cabbage. Place in a large bowl. Julienne cucumber. To julienne, cut the cucumber in long strips. Then, cut each strip into matchstick-size rectangles. Place in the large bowl.

To make the dressing, pour canola oil, sesame oil, vinegar, sugar, salt and pepper into a small mixing bowl or Mason jar. Whisk until combined.

About 30 minutes before serving, pour 4 Tablespoons of dressing onto salad mixture to lightly coat. Toss to distribute evenly. **If you're not eating all the salad, wait to dress the salads individually.

Divide the salad into four bowls. Top with sliced chicken. Add a tablespoon of broken, uncooked ramen and toasted almonds. This adds delicious crunch and texture, which is super important in salad.


I hope you enjoy this recipe! Make it and share it with a friend. If you want it to be a side salad, you're welcome to leave off the protein. Let me know if you make this recipe; tag me on social media!

For more tips, encouragement, and recipes for a healthy lifestyle, you can follow me on Facebook, Pinterest, Instagram, and Twitter. 

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Roasted Asparagus Recipe

Shrimp Pesto Pasta

I love the changing of the seasons There's beautiful weather, which provides amazing produce. You can dine outside. So, today I'm sharing one of my favorite Spring dinners that is great served warm or room temperature. It's my Spring Vegetable and Shrimp Pasta.

This dish takes advantage of seasonal produce - asparagus and mushrooms. And, shrimp are in season! This recipe celebrates all of these seasonal ingredients. It's a quick, easy and most importantly delicious meal. Here's the recipe.

Cook time: 30 minutes
Serves: 4

Ingredients
1 1/2 cups orzo
1 cup portabella mushrooms, washed and sliced
1 bunch of asparagus
1 pound large (20/25 per pound) shrimp
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup pesto
2 Tablespoons olive oil

For the pesto:
1/3 cup pine nuts, toasted
2 cups basil
2 Tablespoons freshly squeezed lemon juice (the juice of 1 lemon)
1 garlic clove
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil

Tools
Pairing knife for deveining shrimp
Measuring cups
Measuring spoons
Cutting board
Skillet
Medium-sized saucepan
Food processor

Instructions
In a dry pan, toast pine nuts for 5-7 minutes until fragrant and light brown.

To make the pesto, add basil, toasted pine nuts, lemon juice, garlic clove, salt, peeper and olive oil to a food processor. Pulse to combine. Set aside.


Heat oven to 400*F. On a baking sheet, toss asparagus with 1 Tablespoon olive oil. Roast for 15-20 minutes or until fork tender.


In a medium-sized sauce pan add 4 cups water and 1/4 teaspoon salt. Bring to a boil. Add orzo and cook according to package directions. Drain orzo, and set aside.


In a large skillet, add 1 Tablespoon olive oil, and heat over medium heat. Add mushrooms and sauté until tender. Add shrimp. Cook 2-3 minutes per side until opaque and firm. Internal temperature should read 145* F. Set shrimp aside.


In a large mixing bowl, add orzo, pesto, shrimp, mushrooms and asparagus. Toss to combine. Plate and enjoy!

For more tips, encouragement, and recipes for a healthy lifestyle, you can follow me on Facebook, Pinterest, Instagram, and Twitter. 

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Roasted Asparagus Recipe

Happy Spring! The beginning of a new year and new seasons tend to inspire change. When the seasons change, it feels like a good time to review resolutions, set a new goal, and make healthier choices. Changes in season can inspire change in other aspects of life.

As a registered dietitian, I talk with my clients about goal setting, healthy change, and barriers to maintaining healthy changes. The main barriers to healthy eating are time, budget, lack of confidence in cooking ability, and food preferences. I work with kids, so you can read food preferences as "picky eating."


Roasting vegetables is a quick, easy way to prepare vegetables. Roasting is a cooking method that uses dry heat to cook food. It brings out a caramelized flavor through the Maillard reaction, which is a chemical reaction between amino acids and reducing sugars (reducing sugars include all monosaccharides, including sucrose, glucose, fructose, and galactose, and some disaccharides, oligosaccharides, and polysaccharides). Roasting at high temps, above 340* F, caramelizes sugar naturally found in foods. Roasting at a high temperature brings out a caramelized, nutty quality in vegetables that is super tasty. 

One of my favorite roasted vegetables is asparagus. Asparagus is in season in the US from February to June. Eating vegetables in season is a great way to save money. Produce is cheaper when it's in season.

If you or someone in your family has strong food preferences, try including them in the cooking process. This is a great beginner cook recipe or recipe to try with kids. You can break the asparagus with your hands, so you don't have to use a knife. Or, kids can help you toss vegetables with oil and seasoning. It's a great hands-on activity. 

 

Here's my recipe for roasted asparagus. I use the term 'recipe' loosely because this is such a quick and easy preparation. Give it a try!

Ingredients
1 bunch asparagus, rinsed and dried
1 teaspoon olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon garlic powder

Tools

Half sheet pan
Spatula
Cutting board
Chef's knife

Instructions
Preheat oven to 400* F.

Rinse asparagus and pat dry. Break off the end of a few asparagus. This will give you a guide of where to cut your asparagus. Slice the bottoms of the asparagus off and discard  The top of the asparagus is tender, but the bottom of the asparagus can be tough and fibrous. 

Place asparagus on the half sheet pan. Drizzle olive oil. Sprinkle salt and garlic powder. Toss asparagus to coat.

Place in the oven for 15-20 minutes, until the vegetables are fork tender. The cooking time of asparagus varies based on the diameter of the asparagus. I've purchased asparagus that's as thick as a pencil and other asparagus is as thin as a chopstick. So, the cooking time will vary as the size of the asparagus varies.

Have you ever tried roasted vegetables? If not, I hope you try this recipe. Let me know what you think.

For more tips, encouragement, and recipes for a healthy lifestyle, you can follow me on Facebook, Pinterest, Instagram, and Twitter. Tag me if you make any recipes!

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