Thick and Chewy Chocolate Chip Cookies

I love soft chocolate chip cookies, and this is a great chocolate chip cookie recipe.

Thick and Chewy Chocolate Chip Cookies

Ingredients:

• 2 cups plus 2 tablespoons all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp. salt
• 12 tablespoons unsalted butter, melted and cooled
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp. vanilla extract
• 1 1/2 cups semisweet chocolate chips

Directions:

1. Adjust oven rack to lower-middle position, then preheat oven to 325 degrees.  
2. Line 2 baking sheets with  parchment paper.  
3. Whisk flour, baking soda, and salt together in a bowl.
4. Using a stand mixer fitted with a paddle, beat melted butter, brown sugar and granulated sugar on medium speed until smooth, about 2 minutes.  
5. Add egg, extra egg yolk, and vanilla.  Beat until combined. Reduce speed to low, then add flour mixture in 3 portions until just combined, scraping down bowl as needed.  
6. Stir in chocolate chips by hand.
7. Working with 2 tablespoons of dough at a time, roll into balls and space them 2 inches apart on prepared sheets.  
8. Bake cookies 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, about 15-20 minutes, rotating sheet halfway through baking.
9. Let cookies cool on the sheet pan for 10 minutes, then place on cooling rack.  Enjoy!

Servings 24 Calories 180

Ricotta Cheese

Homemade ricotta cheese is so luscious and so simple to make.  I tried it  and loved the texture and taste.  Keep this cheese refrigerated up to 5 days.  Use the whey to add to soups and homemade breads.  Give it a try!

Ricotta Cheese

Ingredients:

• 4 layers of cheesecloth
• 8 cups whole milk
• 2 cups heavy cream
• 1 1/2 tsp. kosher salt
• 1/2 cup distilled white vinegar

Directions:

1. Line a mesh sieve with cheesecloth and set over a bowl.  Set a separate fine-mesh sieve over a large bowl.
2. Heat milk, cream, and salt in a pot over medium-high heat, stirring frequently, until the mixture reaches 180 degrees, about 18 minutes; remove from heat.
3. Gently stir in vinegar and let mixture sit to allow curds to form, about 10 minutes.
4. Gently skim the curds from the whey and transfer to the cheesecloth-lined sieve.  Slowly pour whey through the fine-mesh sieve, then transfer curds (if any) to the cheesecloth-lined sieve.
5. Rest a wooden spoon across top of cheesecloth-lined sieve.  Gather corners of cloth on each side of the spoon and tie together so ricotta is suspended from the spoon.
6. Drain ricotta for 2 hours for pancakes, cannoli, and a ricotta tart.  Drain 3 hours for Ricotta-stuffed shells or manicotti (I usually just drain it for 3 hours).

Easy Granola

I posted a different granola recipe on this blog already, but this one is a lot simpler.  It only uses a few ingredients and can be made quickly.  It is great with yogurt and fruit. Thanks Dan Petron for this easy recipe!

Granola

Ingredients:

• 4 cups rolled oats
• 1 cup chopped nuts
• 2 T. olive oil
• 2 T. honey
• 1/2 cup pure maple syrup

Procedure:

1. Preheat oven to 375 degrees.
2. Mix oats and nuts on a baking sheet pan.
3. In a separate bowl, mix the olive oil, honey and syrup.
4. Mix all ingredients together.  Add cinnamon if desired.
5. Bake for 12-20 minutes, depending on how dark you want it. I told you this was simple!

Easy Instant Pot Cold Start Yogurt

I tried making yogurt in my Instant Pot about a year ago.  It worked fine, but it was too thin.  I found this recipe and tried it again.  It worked so well, and was so easy to do.  Give it a try if you like yogurt and have and Instant Pot.  You must have a yogurt setting for this method and use ultra pasteurized milk for it to work.  Using creamer or sweetened condensed milk is optional, but only for flavor.  This recipe will work for the 3 quart, 6 quart or 8 quart Instant Pot.  If you use Fage or Oui for your starter yogurt you will get a mild yogurt.  If you use Chobani, Siggis and Greek Gods you will get  more tangy yogurt. 

Homemade Yogurt

Ingredients:

• 1/2 gallon Ultra Pasteurized, Ultra High Temp or shelf stable milk (if using Fairlife milk, 1 carton (52 oz) is fine).
• 1 Tablespoon Fresh plain or vanilla yogurt, with live cultures, not opened
• OPTIONAL INGREDIENTS: (use a full two Tablespoons of yogurt as your starter and add it to you milk:
•   14 oz. can sweetened condensed milk (use the whole can or half of it), or
•   16 oz. Natural Bliss creamer (vanilla or sweet cream or others), or
•   1-2 cups heavy cream or half & half milk
• **If you do not use the sweetened condensed milk or creamer, you can add 1 tsp. of vanilla extract and your choice of sweetener after your yogurt has chilled/strained.

Directions:

1. Make sure your Instant Pot & utensils are clean and free of soap residue.  
2. Pour the milk into the Instant Pot insert.  Stir in the optional milk/cream ingredient, if desired, making sure it is whisked in very well.
3. Whisk in 1-2 Tablespoons of fresh yogurt, dissolving it well.
4. Cover the Instant Pot with the IP lid in the locked position and the pressure valve closed.
5. Select "Yogurt Normal", according to your model.  If you have the ULTRA model, set at  Medium or at a customized setting of any temp between 100-110 degree F range.
6. Select the incubation time for 8 hours.  You can choose a longer time (up to 24 hours, by pushing the (+) button) if you want a more tangy yogurt.
7. The IP will beep and began counting up.  When finished, the IP will beep and your display will show YOGT.
8. Remove your pot of yogurt.  Cover and chill it in the fridge for at least 4-6 hours.
9. To transfer the yogurt to strain it, slowly pour the yogurt into another container or strainer.  Do not stir the yogurt until it is fully chilled or strained.
10. After chilling, do a thickness test. Take a spoonful of the chilled yogurt and stir it into a bowl.  It will thin out.  If you want it thicker, you will need to strain it.

This recipe makes 2 quarts of yogurt.  Store in the fridge for up to 2-3 weeks.  Enjoy with fruit and granola!

Chicken, Poblano and Corn Tortilla Soup

I found this recipe in the Food Network Magazine.  It sounded good and somewhat different.  It was so good, and reminded me a bit of the chicken tortilla soup I used to have at the Ground Round!

Chicken, Poblano and Corn Tortilla Soup

Ingredients:

• 1 large onion, chopped
• 4 scallions, thinly sliced (white and green parts separated)
• 2 poblano chile peppers, chopped
• 1 1/4 cups frozen fire-roasted corn, thawed
• 3 T. extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 6 corn tortillas, torn
• 1 tsp. ground coriander
• 6 cups low-sodium chicken broth
• 1 10-ounce can diced tomatoes with green chilies
• 1 pound skinless, boneless chicken breasts
• 1/4 cup light sour cream

Directions:

1. Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat.  Season with a big pinch of salt and pepper. 
2. Cook this mixture, stirring occasionally, until the vegetables are tender but not browned, about 5-7 minutes.  
3. Add the tortillas and coriander and cook, stirring until combined, about 1 minute.  
4. Add the chicken broth and tomatoes and bring to a boil.  
5. Season the chicken with salt and add to the pot.  Reduce heat to medium and simmer until the chicken is cooked through, about 12-15 minutes.  Remove the pot from the heat; remove the chicken to a plate.
6. Working in two batches, transfer the soup to a blender and carefully blend until very smooth (CAUTION: the liquid will be very hot!)  Clean out the pot and return soup to the pot; season with salt.
7. Shred the chicken with your fingers.  Add to the soup along with corn.  Thin sour cream with 1 T. water.
8. Serve soup topped with sour cream and scallion greens.

Nutrition Facts
Servings: 12
Amount per serving
Calories	143
% Daily Value*
Total Fat 6.2g	8%
Saturated Fat 1.7g	8%
Cholesterol 24mg	8%
Sodium 188mg	8%
Total Carbohydrate 11g	4%
Dietary Fiber 1.5g	5%
Total Sugars 1.1g
Protein 11g
Vitamin D 0mcg	0%
Calcium 27mg	2%
Iron 1mg	6%
Potassium 111mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.