Cinnamon Sugar Cookies

WARNING these cookies are extremely delicious.  This is the best cinnamon sugar cookie recipe I have ever tried.  It is so easy and I bet you will finish the entire batch in one evening.  I almost did (don't judge me)! They are so soft and taste like a churro!  Makes my mouth water...

Cinnamon Sugar Cookies


Cookie-

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/4 cup white sugar
• 3/4 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
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• Coating-
• 2 1/2 tbsp sugar
• 1/2 tsp cinnamon
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1. Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Roll into log shape about 2 inches in diameter in cookie sheet, wrap, and refrigerate for 3 to 4 hours. This dough can be frozen for up to 6 weeks.
2. Preheat oven to 350 degrees F (175 degrees C). Mix sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough log, cut 1/4 inch slices, and roll in the cinnamon sugar mixture. Place 2 inches apart onto ungreased cookie sheets.
3. Bake 12 to 14 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

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Creamy Buttermilk Herb Potato Salad

Summer time usually means BBQ time at my house.  If it were up to me I'd grill every night, I just love cooking outdoors.  I just recently subscribed to Cooking Light magazine and I must say they have some amazing recipes.  That's where I found this wonderful side dish to go along with my BBQ.  I love a good potato salad and this one was just amazing!  The recipe listed below makes 8 servings but, I just made half since I didn't have that many people coming over :) I highly recommend you try to find the creme fraiche (which is a thickened cream product with a mildly tangy nutty flavor) really good stuff!

Creamy Buttermilk Herb Potato Salad


3 lbs small red potatoes, quartered
1/2 cup creme fraiche or sour cream
1/3 cup fat free buttermilk
1/4 cup chopped fresh parsley (I used Italian parsley)
2 tbsp chopped fresh chives
1 tbsp chopped fresh dill
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 large garlic clove, minced

1. Place potatoes in a large pot, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until just tender; drain.  Cool for 30 minutes.
2. Combine creme fraiche and remaining ingredients in a large bowl; stir with a whisk.  Add warm potatoes; toss gently to coat. Serve at room temperature or chilled.

Pineapple Teriyaki Chicken

Now that summer is around the corner I thought I'd try out something fruity.  Pineapples are so refreshing and I love them in a sweet and savory dish like the recipe I found below.  So yummy, it's like being swept away to a tropical island with Matthew McConaughey.  Ok not really but a girl can dream :)

Pineapple Teriyaki Chicken

• 2 tbsp vegetable oil
• 1 pound skinless boneless chicken breast
• 1 package frozen yellow, green, red bell pepper strips
• 1 onion, chopped
• 1 cup teriyaki sauce
• 1 (8 oz) can pineapple chunks with juice
• 1 tsp garlic powder
• 1 tsp crushed red pepper (optional if you don't like spicy) 
• 1/4 cup all purpose flour
• 3 green onions, chopped fine

1. Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center, about 7-10 minutes.

2. Put remaining ingredients in the same wok/skillet-Peppers, onion, teriyaki sauce, pineapple with juice, garlic powder, red pepper flakes. Bring to a simmer for about 5-10 minutes then add the flour to thicken and cook for another 15 minutes.

3. Serve over a bed of rice, sprinkle some green onions on top and enjoy!

Rotisserie Chicken Enchiladas

I'm back!  For those of you who don't know I had my baby boy 3/24/11.  I've been so busy being a new mommy I just haven't had any time in the kitchen.  I've managed to get into some sort of a routine with my little cutie so that means mommy is back trying out new recipes!

I love Mexican food and this dish I put together was so easy and delicious!  I hope you like it....

Rotisserie Chicken Enchiladas

• 1 whole rotisserie chicken, shredded (I got mine at Costco)
• 1 package white corn tortillas (10 tortillas in pack)
• 14.5 oz can of enchilada sauce
• 1 package shredded cheese of choice (I usually get the Mexican blend)
• 3/4 cup frozen corn

1. Heat oven to 375. Shred entire rotisserie chicken into small pieces.  I run my knife through the chicken to really chop it up after shredding.

2. In a large bowl make enchilada filling by mixing-shredded chicken, corn, and 1/2 cup of enchilada sauce from can (the rest of the can will be used later in recipe).

3. Heat packet of tortillas in microwave so they are easy to roll.

4. Take one tortilla and scoop 2 generous spoonful and roll up enchilada place seem side down in 9x13 baking dish.  Do this with all 10 tortillas.

5. Once you've arranged your enchiladas in the baking dish pour remaining enchilada sauce all over the rolls. 

6. Sprinkle as much cheese as you desire on top of the sauce.

7. Place your enchilada dish in oven and bake for 15-20 min or until cheese is nice and bubbly.

8. Serve with a scoop of sour cream!  Yum!

Oven Roasted Chicken

I came up with this recipe and let me tell you this chicken is finger licking good!  Another easy one to put together overnight or before you go to work and just pop it in the oven when you get home.  I really like cooking in oven bags because the chicken just comes out so moist and tender and an easy clean up afterwards :)
The great part about chicken leftovers (if there are any left) is you can do so much with it afterwards-put it in soup, make a sandwich, quesadilla, etc.

Oven Roasted Chicken Ingredients (prep time-8 hrs to marinate, cook time-1 hour 30 min)

• 1 whole chicken (around 3 lbs is a good size)
• Olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 1/2 tsp paprika
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp basil
• 1 tsp garlic powder
• 1 tsp onion powder

1. Wash chicken and make sure you remove all goody stuff from the inside (ie-the guts).
2. Dry off chicken and drizzle with olive oil all over for a nice coat and give the chicken a good rub down.
3. In a small bowl mix all seasonings and sprinkle all over chicken (use up all of the mixture)
4. Next place chicken in oven bag and let it marinate over night (about 8 hrs) in the fridge.
5. When you are ready to cook, set oven to 350 and cook for 1 hour and 30 min.  

Havarti, Dill, and Egg Sandwich on a French Baguette

This morning I made a delicious breakfast sandwich.  There's nothing like a loaf of fresh baked bread really.  I can eat a whole loaf all by myself, that's how much I love bread.  I gobbled up my sandwich so fast I didn't take a picture...my apologies.  Instead I put up this generic photo of delicious french baguettes :)

Havarti, Dill and Egg Sandwich

• 2 eggs
• 1/2 tbsp creme fraiche or sour cream
• dash of salt and pepper
• 3/4 tsp fresh or dried dill
• 1/2 tbsp butter
• 1 slice danish Havarti cheese
• 1 loaf of french baguette

1. In a small bowl whisk eggs, creme fraiche, salt, pepper, and dill until light and foamy.
2. Melt butter in small pan and add egg mixture.  Scramble until light and fluffy.
3. Cut off a portion of the french baguette and slice on the side to make a sandwich.  Lightly toast bread in the oven. Once toasted place egg and slice of Havarti in bread.
4. Enjoy!

Garlic Basil Fettuccine with Mushroom Cream Sauce

Some people might call me a carb whore but, that's ok.  I can never say no to bread or pasta it's my kryptonite.  Plus life is too short to cut out the good stuff in my opinion, as long as you have a healthy balance you don't have to worry.  I went to the Hillcrest farmer's market this weekend (like I do pretty much every weekend) and bought some fresh garlic basil fettuccine pasta.  If you've never had fresh pasta do yourself a favor and go get some right now. It is SO GOOD!  The sauce I picked out to go along with the noodles is just delightful.  Just a tip to ensure a nice creamy sauce add the cheese a little at a time and makes sure to grate it very fine.  I have Emeril Lagasse to thank for the mushroom cream sauce recipe. Bam! Dinner is served :)

Garlic Basil Fettuccine with Mushroom Cream Sauce

• 12 ounces fresh garlic basil fettuccine (or whatever fresh fettuccine you like)
• 2 tbsp olive oil
• 1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced
• 1/4 cup chopped shallots
• 1 tbsp chopped garlic
• 2 tsp minced fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups heavy cream
• 1/2 cup finely grated Parmesan cheese
• 2 tbsp finely chopped chives

1. In a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan a little at a time and adjust the seasoning, to taste. Turn off heat and leave sauce in pan.
2. In a large pot of boiling salted water, cook the pasta until al dente.Drain and return to the pot. Cover to keep warm. Fresh pasta only takes 2 minutes to cook.
3. Add the pasta to the sauce pan, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chivesand serve immediately.