2 zucchini or yellow summer squash, very thinly sliced
1 teaspoon basil (or ½ cup fresh basil)
2 tablespoons fresh thyme leaves
salt and black pepper
1 cup heavy cream
1 ½ cups grated parmesan cheese
DIRECTIONS
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Remove 1/2 cup pasta cooking water. Drain.
Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until caramelized, 8-10 minutes.
Stir in the garlic, zucchini, thyme, basil, and season with salt, pepper. Cook another 5 minutes until golden.
Add 1/2 cup pasta cooking water and the cream, stirring until smooth. Bring the sauce to a gentle simmer and cook for 5 minutes, until slightly thickened.
Stir in the parmesan, then toss in the pasta. Cook for 2 minutes.
Remove from the heat.
Twirl the pasta up with the sauce and zucchini. EAT and ENJOY!
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla.
2. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
3. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
4. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.
1 pound boneless skinless chicken thighs or breasts
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon dried oregano
kosher salt and black pepper
2 cups salsa verde
6 cups low sodium chicken broth
1 can (14 ounce) black beans, drained
2 tablespoons lime juice
1/2 cup cilantro, chopped
3 cups cooked rice
tortilla chips, for serving
yogurt, avocado, cheese, and green onions, for serving
DIRECTIONS
1. In the bowl of your crockpot, combine the onion, poblano peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Stir in the broth and salsa verde.
2. Cover and cook on low for 6-7 hours or high for 4-5 hours.
3. Shred the chicken using two forks.
Stir in the beans, lime juice, and cilantro.
4. Stir the rice into the soup, then ladle into bowls.
5. Top, as desired, with yogurt, cheese, avocado, cilantro, and green onions. Grab a handful of tortilla chips, and serve crushed over the soup or alongside the soup for scooping. Zest lime over each bowl. Enjoy!
So delicious with rice, avocado, and tortillas on the side for soaking up all that creamy corn sauce!
Ingredients
1 large egg, beaten
1/4 cup all-purpose flour or gluten-free flour
6 chicken breast cutlets
kosher salt and black pepper
3 tablespoons extra virgin olive oil
2 tablespoons chili powder
2 teaspoons smoked paprika
1/2-2 teaspoons cayenne pepper, to your taste
1 yellow onion, chopped
2 cups corn (3-4 raw)
2 cloves garlic, chopped
3 ounces cream cheese, at room temperature
4 tablespoons salted butter
1 cup whole milk or heavy cream
1/3 cup plain Greek yogurt or mayo
2 tablespoons fresh lime juice
3/4 cup crumbled cotija cheese
1 ear grilled corn, kernels removed from the cob
1/4 cup fresh cilantro, chopped
Instructions
Place the egg and flour in separate shallow bowls.
Season the chicken with salt and pepper.
Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
Add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.
Add 1 tablespoon olive oil and the onion to the same skillet. Cook until soft, 5 minutes.
Add the corn, garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
Reduce the heat to low.
Mix in the cream cheese until melted and creamy.
Stir in the milk and 1/2 cup water.
Slide the chicken into the sauce. Cook until warmed through, 5 minutes.
In a separate skillet, melt the butter until golden.
Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt.
Cook another minute, then remove from the heat.
Mix the Greek yogurt/mayo and lime juice with a pinch of salt.
Remove the skillet from the stove.
Serve the chicken and corn topped with grilled corn. Drizzle over the spicy butter and the Greek yogurt/mayo salt. Sprinkle on the crumbled cotija cheese and cilantro.
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature
Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer.
The butter needs to be softened but still cold. A prime culprit for dry sugar cookie dough is butter that is too warm and soft. I let the butter sit out on the counter for just under an hour before I start making the cookies – this seems to be the perfect amount of time for me. The butter is still cold to the touch but you can press into the stick with your fingers.
Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.)
Add 2 tablespoons of vanilla and 2 eggs. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great.
Mix the cookie dough until light and fluffy (about 3 more minutes.)
Add 4 teaspoons of Baking Powder and mix.
Mix in the 6 cups of flour two cups at a time. Don’t over-mix the dough when you are adding the dry ingredients. Mix it only until the flour is incorporated into the dough.
After you have added the 6 cups of Flour the dough should be firm but not dry or crumbly. If the dough seems to dry, add a tiny bit of vanilla or milk (start with a teaspoon) and mix again.
Roll a handful of the dough out on a prepared surface until it’s about 3/8″ thick.
Cut out shapes with cookie cutters.
Bake in an oven pre-heated to 350 degrees for 6-10 minutes depending on the size of the cookie cutter you used.
Do not over-bake! We like thicker sugar cookies so they will hold a good amount of frosting. If you make your cookies on the thick side as we have done in the pictures here, you should cook them 9-10 minutes. They might not look done to you but they are. Take them out of the oven. You don’t want them to start browning around the edges the way a Chocolate Chip Cookie would, for example. The cookies should be set and just bet starting to slightly brown around the edges. Over-baking is the prime culprit if you feel your sugar cookies seem dry. If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you should only bake the cookies 6 or 7 minutes.
Let your cookies cool and then they are ready for frosting.
Try this Best Buttercream Frosting recipe. The frosting is easy to color and tastes so delicious and yummy on these sugar cookies.
