mint chocolate chip cookies

 

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no fancy story here. i really like mint. and i really like chocolate. and i really like cookies. so, you know, i made something with all of those things.

ingredients

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
2 eggs
2 teaspoons green food color (i use about two teaspoons. adjust to whatever shade of green you would like)
1 teaspoon peppermint extract
1 1/2 cups semi-sweet chocolate chips

directions

preheat oven to 375°F. mix flour, baking soda and salt in medium bowl. in a separate bowl, beat butter and sugar in with electric mixer until light and fluffy. add eggs, food color and peppermint extract. mix well. gradually beat in flour mixture on low speed until well mixed. stir in chocolate chips.

drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.

bake 10 to 12 minutes or until edges are lightly browned. remove to wire racks. cool completely.

csa noms: chicken stuffed peppers with a black bean and corn salad

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hey, y’all! long time, no blog. i know. i’m slack. but i’ll be better – i promise!

the new csa season started a couple of weeks ago – yay! two weeks ago, i got a bunch of peppers in my box and decided to take a stab at stuffed peppers. it was AWESOME! recipe below!

stuffed peppers – ingredients

8 peppers (cubanelle, banana, poblano)
1 egg
2 cups salsa
3 cups shredded cooked chicken breast
3/4 cup breadcrumbs
1 cup cooked quinoa

stuffed peppers – directions

cut tops off peppers and remove seeds. In a large bowl, combine the egg, 1 cup of salsa, chicken, breadcrumbs and quinoa. spoon into peppers.

spread 1/2 cup salsa in a 13-in. x 9-in. baking dish. place peppers over sauce. spoon remaining salsa over peppers.

bake uncovered at 350° for 55-60 minutes or until peppers are tender.

 

black bean and corn salad – ingredients

1 clove garlic
4 tsp salt
3 tbsp fresh lime juice (about 1 1/2 limes)
1/4 tsp chili powder
1/4 cup extra-virgin olive oil
1 cup corn kernels
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
freshly ground black pepper

black bean and corn salad – directions

for the dressing, smash garlic clove and combine with a pinch of salt. grind into a paste. whisk paste with lime juice, salt and chili powder together. gradually whisk in 1/4 cup olive oil. set aside.

for the salad, cook the corn in a little bit of olive oil over medium-high heat. add black beans and cook until warm. add dressing and coat evenly. add salt and pepper to taste. serve over kale.