Crispy Salted Oatmeal White Chocolate Cookies

                                                                                                                      





Adapted from Cook’s Illustrated by Smittenkitchen.

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
Optional (1 c chopped pecans)

6 ounces good-quality white chocolate bar, chopped
1/2 teaspoon flaky sea salt (for sprinkling on top)

1. Preheat oven to 350 degrees, put parchment paper in pan for easy cookie release. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using finger, gently press down each ball to about 3/4-inch thickness.
4. Sprinkle a flake or two of sea salt on each cookie
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Bare Naked Brisket recipe

                                                                                                                    






Thanks to David for posting and thanks to Chris Lilly for the recipe!

10-14 servings

2 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon onion powder
1 tablespoon black pepper
2 teaspoons cayenne pepper
4 garlic cloves, minced
1 whole beef brisket (10-12 pounds)


In a small bowl, combine the seasoning ingredients and mix well. Smear the entire brisket with the paste until evenly coated.
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
When the cooker reaches 225 degrees, place the beef brisket on the void side of the grill and close the lid. Cook for 8-10 hours until the internal temperature of the brisket reaches 185-190 degrees.
Remove the brisket to a pan and cover. Let the meat rest in the pan covered for 1 hour. Slice the brisket across the grain and serve.

Chicken Buffalo Dip

                                                                                                                                            

1 8-ounce package cream cheese

2 cups rotisserie chicken ,shredded or chopped

1/2 cup buffalo wing sauce, recommended brand Texas Pete

2 tablespoons butter, melted (optional)

1/2 cup blue cheese or ranch dressing

1/4 to 1/2 cup shredded mozzarella, cheddar or white cheddar cheese

Melt cheese and add all other ingredients. Serve warm with taco chips, fritos, crackers, flat bread or vegetable sticks.

Chicken Fettuccine Alfredo

                                                                                                                        







Fresh pasta (I use Angel hair but fettuccine is fine)
1/2 Rotisserie chicken, shredded
3 T chopped sun-dried tomatoes
1 onion diced
1/2 bell pepper diced
1 t diced garlic
1 T olive oil (saute onion, bell peppers, and garlic)
1 c whole milk
1 c heavy cream
1 t pepper
1 t salt
1/2 to 1 c parmesan reggiano

Saute onions, peppers and garlic in oil in a large skillet. Shredd chicken and add to onion mixture. Add salt and pepper.Add sun-dried tomatoes. Add milk ,cream and cheese. Cook until thickened. Prepare pasta by bringing salted water to boil. Remove pot from heat. Add pasta to hot water. The pasta will be done in 5 minutes. Add cooked, drained pasta to chicken mixture.

Southwestern Chicken

                                                                                                 

Thanks Lainey!

1 teaspoon chili powder                                                                          

1 teaspoon ground cumin

1/4 teaspoon salt

4 small boneless skinless chicken breasts

2 teaspoons olive oil

2 garlic cloves, minced

1/2 cup prepared salsa

1 tablespoon Dijon mustard

1 cup monterey jack cheese or 1 cup monterey jack pepper cheese, shredded 
2 tablespoons chopped green onions or 2 tablespoons cilantro

Sprinkle chili powder, cumin and salt over chicken.

Heat oil in a large nonstick skillet over medium heat.

Add chicken and garlic; cook 5 minutes.

Turn chicken over.

Combine salsa and mustard; spoon over and around chicken.

Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.

Sprinkle cheese and onion (or cilantro) over chicken.

Continue cooking 1-2 minutes or until cheese is melted.