Chocolate Chip Cookies

I found this recipe on popularcookierecipes.com. I just made them tonight and they are really nice and moist! Not much else to say with this post, simple and good.

Ingredients:
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips

Preparation:
Mix sugar, brown sugar, eggs, vanilla, and softened butter. Add in baking soda, salt, and flour, mix well. Fold in chocolate chips.

Bake at 375 degrees for 8-10 minutes. Allow to cool completely and enjoy!

Chicken Fajitas

I first had this recipe for fajitas when Tessa made them for dinner a few years ago when I went up for a visit. She got it at her bridal shower. I really like the flavor and it's such an easy recipe to make. Supper easy and yummy dish! My changes are in purple.

Chicken Fajitas:

Ingredients:
3-4 boneless, skinless chicken breasts
1 large onion (cut into strips)
2 large bell peppers (cut into strips) (I used 1 red and 1 green this time.)
1 packet Italian dressing
Lemon pepper
Tortilla (whole wheat)

Preparation:
Cube chicken and fry in pan with Italian Seasoning with a little oil (I use canola oil). When chicken is done add veggies and saute until desired texture. Add lemon pepper to taste. Serve on tortilla with toppings of choice.

Orange Chicken Stir Fry

I always love trying one of the recipe's from my friend Tessa's blog. She and her husband like to change it up quite a bit. The other night I was really craving Chinese food, but wanted to make it at home, didn't much feel like going out to eat. Of course, I also love to cook, so it worked out great.

It's a really simple recipe when it gets down to it and does not take long to make at all, once you have become good and rapid veggie chopping. :) I made a few modifications, which I wrote in a different color. I did them based on preference, although next time I think I will double the amount of carrots that I put in, there is definitely enough sauce for it.

For such a simple meal, I really did love it. It has a lot of flavor. Here is a link to Tessa's original recipe in case you case to see it. Tessa mentioned a problem with her coated chicken sticking to her pan really bad. However, I didn't seem to have this problem.

Orange Chicken Stir Fry.

Ingredients:

1-1/2 c. uncooked instant rice
1 Tbsp. plus 1/3 cup cornstarch, divided
1 c. orange juice
1 Tbsp. soy sauce
1 tsp sugar
¼ tsp. salt
¼ tsp. pepper
1 lb. boneless skinless chicken breasts, cut into 1-in cubes
3 Tbsp. olive oil, divided (I used canola oil)
1-1/2 c. fresh carrots, sliced (I used 1/2 cup)
1 c. chopped red pepper (I put this in instead of the all the carrots b/c I LOVE red pepper)
1 c. chopped green pepper
½ c. chopped onion

Preparation:

Prepare rice according to package towards the end of the stir fry process.

In a small bowl, combine 1 Tbsp. cornstarch, orange juice, soy sauce, salt, sugar, and pepper; set aside.

Place remaining cornstarch in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet over medium heat, cook chicken in 2 Tbsp. oil until done. Remove and place in microwave to keep warm

In the same skillet, sauté carrots in remaining oil for 2-4 minutes. Add green pepper and onion; sauté for around 5 minutes (until vegetables are crisp-tender).

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes until thickened. Add chicken; heat through. Serve with rice.

Southwestern Pasta Salad

My friend and fellow recipe blogger Tessa added this recipe to her blog over the summer and I have been wanting to try it. So, with the labor day festivities and a big BBQ with friends tomorrow I decided that now was the time. I am sure that it will be a success! I tried a bite after I was done making it (so the tomatoes were not in it yet) and it is AMAZING! It has so much flavor. Nice work Tessa! I did add one extra ingredient (onions) because I just really like them. Here is a link to Tessa's original post on her Cookin' Chemist Blog.

This is one of the most flavorful salads I have ever had and I will definitely be making it again soon! I, like Tessa, always use whole-wheat pasta. Not only is it healthier but I think it has SO much more flavor than normal pasta. Plus it does not seem to get mushy like other pasta does. At first it does seem like there is a LOT of veggies and such when compared to the amount of pasta, but it makes the PERFECT ratio and blend.

Southwestern Pasta Salad

1/2 pkg. (box) whole wheat rotini pasta (About 8 oz)

1/4 c. canola oil

1/3 c. lime juice

1-1/2 Tbsp. chili powder, or to taste

2 tsp. ground cumin

1/2 tsp. salt

2 cloves garlic, crushed

1 (15 oz) can whole kernel corn, rinsed

1 (15 oz) can black beans, rinsed and drained

1 can green chiles

1/2 c. diced green bell pepper

1/2 c. diced red bell pepper

1 small bunch cilantro, chopped (about 1/2 cup or to taste)
1/4-1/3 cup chopped vadalia onions (I added this due to preference)

1 c. chopped roma tomatoes

Preparation:

-Cook pasta according to package directions.
-In a large bowl, combine canola oil, lime juice, chili powder, cumin, salt and garlic.
-Stir in pasta and set aside to cool to room temperature, stirring occasionally (I sometimes just run my pasta under cold water to chill it faster).

-Stir in corn, beans, green pepper, red pepper, chillies, and the cilantro.
-Cover and chill overnight or until ready to serve. Add chopped tomatoes just before serving.

Chocolate Chip Banana Muffins

My friend Rachel gave me this recipe and told me that they were to die for, healthy muffins. She was right! They have a very good flavor to them and were super yummy! I made them last week right after she e-mailed me the recipe and I will definitely be making them again, once this batch has been gone for a while. I usually end up sharing stuff like this with my lab-mates because it's a lot for one person!

Chocolate Chip Banana Muffins

Ingredients:

4 very ripe bananas
1 1/2 C whole wheat flour
1/2 cup brown sugar splenda (or 1 c. reg. sugar)
4 tbsp unsweetened apple sauce
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1 egg
2 handfuls of Dark chocolate chips (Ghirardelli are the best)

Procedure:

Preheat oven to 350º. Smash bananas to a pulp. In a small dish whisk egg. Add all ingredients together, except for the chocolate. Mix together with a big spoon. Add chocolate, and mix. Place in muffin tins (makes around 16) Cook for about 20 min. Be careful not to overcook them. They are a little hard to tell when done due to the bananas and chocolate chips. Cook and enjoy!