Cooking Recipes

August 30, 2018 by Laurie McNamara

If you love the whole salt-sweet combo, these Sea Salt Chocolate Chip Butterscotch Pretzel Cookies are your dreams come true! filled with chocolate and butterscotch chips, pretzels and topped with sea salt. Makes 3 dozen cookies in about 1 hour and 15 minutes.

Basically these sea salt chocolate chip butterscotch pretzel cookies are the end all be all cookies. I’m not kidding. They’re like the chocolate chip cookie’s older, cooler and more popular sister. Filled with milk chocolate chips, butterscotch baking chips and salty pretzel pieces and sprinkled with sea salt.

Now it’s been awhile since I made cookies, and being that it was a rainy day I decided to make a recipe I remember seeing on Pinterest over the years. I’ve never made them before this, so I took the base from this cookie recipe and applied it to this one, simply swapping out ingredients.

The end result?

Salty and sweet perfection. The butterscotch with the pretzels is heavenly and the flaked sea salt sprinkled over top helps balance the sweetness of the cookies.

Here’s what you’ll need to make these cookies: 2-1/4 cups unbleached all-purpose four, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 stick unsalted (at room temperature) butter, 1 cup light brown sugar, 1/2 cup granulated sugar, 2 teaspoons pure vanilla extract, 2 large eggs (also at room temperature), 3/4 to 1 cup milk chocolate chips, 2/3 cups butterscotch baking chips and 2/3 pretzel pieces.

In a medium bowl, whisk together the 2-1/4 cups of flour with 1 teaspoon baking soda and 1 teaspoon kosher salt, then set aside for a minute.

In the bowl of your stand mixer, fitted with the paddle attachment, add the 2 sticks of softened, unsalted butter with 1 cup of light brown sugar and 1/2 cup granulated sugar. Then mix on low speed until the ingredients are incorporated, and light and creamy.

Scrape down the sides and the bottom of the bowl before adding in the 2 teaspoons vanilla and the first egg. Continue to mix on low-speed until the egg is incorporated. Then repeat with the last egg, mixing until incorporated as well.

Scrape down the bowl before adding 1/3 of the flour mixture. Mix on low until just combined. Then add in 1/3 more of the flour mixture and repeat until the flour is incorporated.

Now comes the fun part! Add in 1 cup milk chocolate chips, 2/3 cup of butterscotch baking chips and 2/3 cup crushed pretzel pieces.

Use a rubber spatula to mix in the baking chips and pretzels until thoroughly combined, then cover tightly with plastic wrap and refrigerate for 30 minutes.

Next preheat your oven to 350° and line a rimmed, metal baking sheet with parchment paper or a silicone baking mat. Then use a 2 tablespoon scoop to measure out the cookie dough and place 12 scoops a few inches apart onto the prepare pan.

Slide the pan onto the middle rack of you preheated oven and bake for 8 to 10 minutes or until the edges are lightly golden brown.

Before you bake all the cookies, do me a solid and taste test the cookie dough–only if you like raw cookie dough, of course– it’s pretty spectacular. Which is a sure sign that once baked, the cookies will be too.

Once the cookies have baked, sprinkle with flaked sea salt. I only had smoked flaked sea salt, but plain is just as delicious.

For aesthetic reasons, I like to press extra chocolate chips, butterscotch chips and pretzel pieces into the top. This is totally optional and really only for looks–but I do it anyways!

Back to these cookies! You guys, they are so good! I was especially surprise how much I love the butterscotch with the pretzels and chocolate chips.

My family ALL love these and I know you will too.

If I was smart, I would have made these next week when my kids are back in school. You know, so I didn’t have to share.

Next time. Next time.

Enjoy! And if you give this Sea Salt Chocolate Chip Butterscotch Pretzel Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Well, it should be an interesting next 24-48 hours. There’s a wide-spread outbreak of hand, foot, and mouth disease in the community and it has affected (thus far) more than half of Piper’s class. All was well until noon when I got the text that she needed to be picked up because it was suspected that she had contracted HFMD. No, no, no, no, nooooooo.

If you follow along, you may recall at this same time last year (September 2nd, to be exact) Piper experienced what I hope to be her only run-in with HFMD. It was HORRIBLE. Mostly for her, of course…but definitely for everyone else, too.

I’m not 100% convinced she has it – no fever and no actual sores on her hands, feet, or around her mouth. But she’s drooling like crazy and has a bit of a rash in her diapered area on her tush. SENDING UP ALL THE PRAYERS that we dodge it this time. And Shea too, of course. Sigh…it’s always something with little ones, isn’t it?

On a completely unrelated note, your comments from my last Family Friday post seriously filled my love tank. I feel like I officially have permission to ditch that notion of having to draft something way more creative and Pinterest-y than my life really is and rather, I can blab about HFMD and then show you some pretty pictures of food and think that maybe that’s okay?

I think you said it was okay? And that being authentic was a huge part of this here blog, right? AMEN, it is! We do some real life whining and hop right into food. My blog really does read like my life. WINE/WHINE. CHEESE. WINE/WHINE. CHEESE. Rinse, repeat.

Know what I did to tweak this awesome recipe? I opted to mix in most of the feta cheese so that it wasn’t at risk of all melting and sliding off these generously-stuffed bell peppers. I want ALL that feta cheese in my mouth and washed down with my wine (or whine). A great make-ahead meal with leftovers that reheat like a champ, these peppers are deceiving in their ultra-healthy presentation but serve up big, big flavor. In fact, these were gobbled up by our party of 4 and made for 4 very happy campers. Enjoy!

These Bacon Wrapped Pork Medallions with Feta Paté are simple enough for any night, but also special enough for company!

It’s hard for me to believe after all these years of sharing recipes, I haven’t shared this one. These Bacon Wrapped Pork Medallions with Feta Paté have been in regular rotation here for many, many years!

While it’s a bit over-used, this is truly one of those dishes that is “simple enough for any night, but special enough for company”. It is also ready in just about 30 minutes. And it’s really, really delicious.

This one starts with pork tenderloin, cut into medallions and wrapped with bacon. Both sides are dipped in steak spice and grilled or pan seared, then finished in the oven.

The Feta Paté (that isn’t really technically a pate, but whatever ;), is my favourite part of the dish. As you can see, I put a pretty generous dollop on top. You don’t have to use that much, but honestly, once you taste it, you’ll want to.

I serve with roasted potatoes generally, and garnish with a sprig of fresh rosemary. I’ve included the easy instructions for the potatoes in the recipe card notes below.

Cook’s Notes for Bacon Wrapped Pork Medallions with Feta Paté

I love Montreal Steak Spice for this one, as it is more pepper than salt. Any steak spice will work here, though.

Speaking of salt, this dish can easily tip over to overly salty, with the bacon, feta and steak spice. I suggest a steak spice with more pepper than salt (as noted above), reduced salt bacon and no additional salting of the meat or feta paté.

I used Goat Feta here, which I’m just slightly obsessed with lately. It’s like regular feta but with a little goat cheese tang thing going on.

I find the extra little bit of time to pre-cook the bacon well worthwhile. The 15 minutes in the oven just isn’t enough to really cook it well and there’s really nothing worse than half-cooked bacon

I use my large cast-iron skillet to cook the potatoes in the oven and start them cooking first. I sear the medallions in my non-stick skillet on the stove-top. I find it’s best, so that all the steak spice doesn’t end up stuck to the pan. Then I transfer the medallions to my small skillets and pop them in the oven, alongside the potatoes, for the last 15 minutes of the potatoes cooking, so that everything is done at the same time. Simply transfer the potatoes to the little skillets to serve.

I love little cast iron pans! They are perfect for oven-to-table dishes like this one. They are perfect for individual desserts, as well! These are the ones shown here …

This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!

Baked Beef and Cheese Manicotti (Cannelloni)

I usually make homemade crepe-style manicotti for the holidays, but it’s pretty time consuming so I save it for special occasions! This easy, streamlined version is made with manicotti pasta, which you don’t even have to boil, and jarred Pomodoro Fresco Sauce from Delallo, my favorite and the only brand I would use if I am not making my sauce from scratch!

Serve this with a salad or vegetable on the side.

Variations

• Swap the beef for turkey and chicken sausage.
• Leave the meat out and use vegetables. I love using chopped spinach or sauteed mushrooms.
• Swap the parsley for other fresh herbs such as basil.

Tips For Success

Stuffing cooked manicotti shells is a challenge, so using uncooked shells is preferred and saves you the extra step. The tip to making sure the pasta cooks in the oven in using enough sauce to completely cover the shells and covering the casserole dish tight with foil.

How To Make Ahead

You can prep this dish the night before, to do so stuff the manicotti shells, transfer to the baking dish, cover with sauce then tightly cover with foil. Refrigerate then pop it on the oven when you are ready to bake.

How To Freeze Leftovers

For leftovers, transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, or reheat in the oven.

More Baked Pasta Recipes You May Like:

Baked Beef and Cheese Manicotti (Cannelloni)

This easy no-boil baked manicotti pasta dish, known as Cannelloni is stuffed with ricotta, parmesan, mozzarella and lean ground beef, then covered in sauce and cheese. Perfect for the holidays, for to bring to a potluck or to enjoy any night of the week!

Ingredients:

• 1 carton (15 ounces) part skim ricotta cheese
• 3/4 pound 93% lean ground beef
• 1/4 cup onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons minced fresh parsley, plus more for garnish
• 2 cups shredded part-skim mozzarella cheese, divided*
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• black pepper, to taste
• 3 1/2 to 4 cups Pomodoro Fresco sauce (about 1 1/2 jars)
• 14 manicotti pasta shells (8 ounces) (for gluten-free use Jovial)*

Directions:

1. Heat a heavy medium skillet over high heat. Add the ground beef, season with salt and pepper. Saute until the meat browns, drain then add the onion and garlic, cook until translucent, about 5 minutes. Remove from the heat, and cool.
2. In a medium bowl, combine the ricotta cheese, cooled ground beef, parsley, 1 cup mozzarella cheese, Parmesan cheese, egg, salt and black pepper. Transfer the a piping bag or gallon size ziplock bag, with a 1/2 inch hole snipped off the corner and stuff each uncooked manicotti shell with about generous 1/4 cup each.
3. Spread 1 cup of the sauce mixture into a greased 13×9-in. baking dish. Arrange stuffed manicotti shells in a single layer over sauce. Top with remaining sauce. Cover tight with foil and bake at 375F until pasta is tender, 60 to 65 minutes, until the pasta is tender and cooked. Uncover; sprinkle with remaining cheese and bake covered 3 minutes longer or until cheese is melted.

*check labels for gluten-free

Nutrition Information

Yield: 7 servings, Serving Size: 2 manicotti

• Amount Per Serving:
• Freestyle Points: 10
• Points +: 12
• Calories: 438 calories
• Total Fat: 17.5g
• Saturated Fat: 8g
• Cholesterol: 94mg
• Sodium: 760mg
• Carbohydrates: 38g
• Fiber: 4g
• Sugar: 7g
• Protein: 36g

All images and text ©Gina Homolka for Skinnytaste

Disclosure: This post is sponsored by DeLallo. I only share products I use in my own kitchen.

Sep 10

Delicious baked sweet and spicy firecracker salmon topped with an unbelievable delicious peach avocado salsa. A healthy weeknight meal that everyone will love!

Who else is ready to slide into cozy slippers, put on fleece pajamas (or an adorable oversized sweater), make a cup of hot chocolate, watch reruns of Felicity and get ready for some beautiful crisp fall weather?

Same!

However, we’ve still got a few weeks of delicious end-of-summer produce to enjoy including juicy peaches, fresh garden herbs and heart-healthy creamy avocados. Thankfully, I’ve got a delicious healthy recipe for you to enjoy before summer ends.

Say hello to this beautiful salmon recipe with a scrumptious, fresh peach avocado salsa. I have literally never been more obsessed with a fruit salsa in my life.

Can we talk about the delicious firecracker marinade for a sec?! It makes the salmon taste both sweet + a little spicy and pairs well with the sweetness of the peaches and the creaminess of the avocado. Healthy eating has never been this beautiful.

By the way, if you still have extra peaches leftover, I highly suggest my gluten free peach crisp for dessert!

Now I know that a lot of us get intimidated when cooking salmon, but it’s easier than you think. First, I recommend baking salmon — it’s an easy way to ensure that it stays moist and together. There are plenty of other methods but this is by far my favorite.

How to bake salmon:

Step 1: Preheat oven to 400 degrees F.

Step 2: Line a baking sheet with parchment paper.

Step 3: Place marinated or seasoned salmon skin side down on baking sheet.

Step 4: For every inch of thickness, bake for 15 minutes. Generally my salmon is usually perfect around 18 minutes.

Step 5: Flake salmon with a fork and serve!

What to serve salmon with:

I suggest brown rice, black forbidden rice (my fav), quinoa, veggies, or a side salad. It’s totally up to you though.

I hope you love this delicious salmon recipe. If you make it, leave a comment below and don’t forget to rate the recipe so others can see how you liked it!

Pin this salmon recipe:

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This Strawberry Rhubarb Buckle (which is just an old school comfy cozy name for a strawberry rhubarb coffee cake) has an easy cheesecake topping that just brings the entire baked good to the next level! (Jump directly to the recipe.)

There are days I absolutely hate the internet. And I don’t say that as an old grumpy person (get off my lawn!) that pines away for the times when kids didn’t stare at the phone screens constantly. I’m talking about the constant struggle as a recipe developer to figure out exactly what is an SEO friendly title for a dessert that really doesn’t have a good name.

Here’s the thing. I know that I really wanted to make a dessert that had the classic combination of strawberries and rhubarb. And I wanted something that had a cream cheese component (without it being a full-blown cheesecake). I refuse to call this dessert a “dump cake” both because I hate that name, and also because it technically requires SOME mixing and layering which is the opposite of a dump cake.

But a quick search on the internet failed me. Some folks called this sort of dessert a cobbler. My Midwest mentality screamed NO, as a cobbler is strictly a fruit dessert with biscuit toppings. Other folks considered it a clafoutis but there’s no cream cheese topping on a clafoutis. And though I considered an old fashion batter pudding, it really isn’t the sort of dish you serve up warm with a bunch of spoons to eat directly out of the pan (though I wouldn’t judge you if you did).

So I totally bypassed the internet and texted my friend Shauna. Shauna’s one of my go-to baking pals who moved back to the Midwest (Chicago to be exact). We met ages ago here in San Francisco but she was always a Midwest girl at heart, so it only made sense that she would finally go back home. Right now she’s writing a cookbook called The Heartland Baker, and with some texting back and forth, she led me to BUCKLE. Ah the mythical buckle. I adore buckles, which are basically coffee cakes, but I don’t make them or call them that often. But this recipe, with its fruit sprinkled on top, and dollops of cheesecake batter speckling the fruit, is firmly in buckle territory. And, I guess, if I have to think about it, I met Shauna via the internet initially. I probably shouldn’t hate on the ‘net as much as I do.

Intro

*This post was created in partnership with KitchenAid. All photos, recipes, and opinions are my very own. As always, thanks so much for supporting me and my partners in this space.

At the end of January I walked through the process of making preserved lemons over on Instagram. You can still see the process in my story highlights if you missed it. Well I am so excited to finally be putting those lemons to use. Many of you made those lemons right alongside me and I know are very eager for this recipe as well.

If you’ve not had preserved lemon before the flavor is vastly different from a fresh lemon. They are tamed and perfumed. Floral and deeply fragrant. Complex, not biting as they can be when fresh. Regardless of the quantity of salt used in the preserving process the lemons themselves are not overtly salty. You can use both the flesh and rind in dressings, sauces, salads and roast dishes such as the chicken we’re making today. Here we are only using the ring but save the pulp and blitz with a bit of tahini and water for a simple sauce. Or pureé and blend into yogurt for a fragrant dip.

This Chicken, Green Olive and Preserved Lemon Tagine served as the main course for our Moroccan feast in the shop. I served it alongside smoked beets with a cinnamon vinaigrette, couscous with roasted cauliflower and green harissa, M’semen bread, and a blood orange and olive salad. While perfectly fitting for a grand feast like that one the ease of this dish makes it a weekday winner as well.

There are a couple of ingredients that you may not regularly stock in your pantry. Preserved lemons for one. But now that we know how easily those can be made – my next batch has already begun! Saffron is the other and while I’ve not tried it without, I can imagine that it would be quite fine. Save yourself a trip to the store.

When in Morocco six years ago I schlepped home a rust-colored tagine of my own after falling in love with all the clay cooked meals I enjoyed. That tagine sits proudly on my shelf in the kitchen but most often, when making this dish, I reach for a deep skillet with a tightly fitted lid. I also never miss a chance to show off my stunning copper KitchenAid pots and pans.

One final note before I send you off into the kitchen. If you’ve been to a dinner in the shop, you’ve probably heard me gush about my cooktop. It’s that sleek black induction panel in the photos above. I’m in love and am telling the world about it. I went with induction because gas was not an option and after years of old apartment living I did not want to deal with an electric cooktop. While I may not be able to tell you about the science around induction (you can find out more about induction and the technology behind it here on the KitchenAid website) I will tell you how fast it is, how easy it easy to clean, and how I can both achieve a deep char and a steady simmer. And because KitchenAid’s copper pots are induction ready I am always cooking in style.

If you’re ever in Seattle, stop by and I will gush in person. I’ll make you tea just to show you how fast the water boils.

Chicken, Green Olive and Preserved Lemon Tagine

Author Ashley Rodriguez

Yield 4 servings

Ingredients

4 bone-in, skin-on chicken thighs

Sea salt and freshly ground black pepper

2 tablespoons olive oil

2 medium onions, thinly sliced

3 garlic cloves, roughly chopped

1/2 teaspoon turmeric

1/4 teaspoon gently crushed saffron threads

1/4 teaspoon cinnamon

Pinch chili flake

1 preserved lemon

1/2 cup dry white wine

1/2 cup chicken broth

1/3 cup pitted, sliced green olives

1/4 cup golden raisins

2 tablespoons coarsely chopped fresh cilantro or parsley

Instructions

Season the chicken thighs with salt and pepper.

Add the olive oil to a large skillet set over medium-high heat.

Sear the chicken thighs skin side down. Leave them undisturbed for at least 2 minutes or until the skin is copper in color and crisp.

Remove the chicken to a plate, then turn the heat down to medium.

Add the onions and a pinch of sea salt.

Sauté the onions until tender and lightly golden, about 5 to 7 minutes. Add the garlic, turmeric, saffron, cinnamon, and chili flake.

Remove the flesh from the preserved lemon and finely mince the peel. Add this to the pan.

Carefully add the white wine. Bring to a simmer then reduce the wine for 2 minutes.

Add the chicken broth then return the chicken and the juices on the plate to the pan.

Scatter the olives and raisins over the top then cover the pan with a lid and simmer for 12 minutes or until the chicken is cooked through.

I like to finish the tagine in the broiler to crisp up the skin and caramelize the raisins. Broil for just a moment until the chicken skin crisps. Don’t walk away from the pan as I did - the broiler acts fast.

Serve warm over rice or couscous.

Source: http://notwithoutsalt.com/chicken-green-olive-preserved-lemon-tagine/

My go-to london broil marinade recipe with mustard, balsamic vinegar and garlic. This tender cut of beef is a family favorite. Everyone is happy when mom makes London Broil for dinner!

I picked up a London Broil the other day on sale at Publix.  I wanted to treat my husband to a good steak dinner….since that is his favorite…and since I’m watching my calories, I compromised by picking up a leaner cut of beef like this one so I wouldn’t feel too guilty eating it with him.  I love how economical London Broil is…it’s often on sale and you can get several meals from one good sized steak.

This post was originally shared in November, 2009, I’ve since updated photos. This is an original photo.

I made the best London Broil recipe again recently and my family raved about it. I must still not be cooking steak for them very often, ha ha. It’s still a treat.

What’s a good marinade for London Broil?

I have been making this marinade for London Broil for over 10 years and it is absolutely delicious. All you need is balsamic vinegar, dijon mustard and lots of garlic to create the best marinade for your London Broil – just 4 ingredients. Make sure to let it marinate for a few hours in the refrigerator to get the full flavor.

My steak marinated for about 5 hours, but you can easily let it sit in the marinade overnight and/or all day…the longer the better as far as I’m concerned.

Always make sure to include an acid in your marinade, like vinegar or citrus. This helps tenderize the meat.

Ingredients for London Broil marinade:

This marinade makes about 1/3 cup and works well for a 1 1/2 pound cut of beef. I like to place my beef in a large ziplock bag or Pyrex storage dish to marinate. Be sure to move the meat around in the marinade periodically by massaging it through the ziplock bag or flipping it over in the storage dish.

• 1/4 cup Balsamic vinegar
• 2 TB stone ground Dijon mustard
• 1 TB Worcestershire sauce
• 4 garlic cloves, minced (or less depending on your love of garlic!)

What is the best way to cook London Broil?

In the oven, with high heat. I’m sure it would be great on the grill too, but I have only cooked London Broil this way in the oven. Make sure to bring your meat to room temperature before placing in hot oven – this will help it cook more evenly.

1. Preheat oven to 450 degrees. Using tongs, pull steak out of ziplock bag and place on broiler pan. Spoon over about 2 tablespoons of marinade over steak.
2. Place in oven a cook for approximately 5-7 minutes per side (for a 1 inch steak) for medium. Add more time for a thicker steak or if you like it more well done (I recommend medium rare – medium for most tender).
3. Once steak is done cooking, let rest on cutting board for at least 5 minutes before slicing. Make sure to slice against the grain (click here for a demo).

What should I serve with London Broil?

To keep things simple, I decided to roast some tomatoes and asparagus as well.  These sides are super easy, super good for you and well…just plain super. � Any roasted vegetables or potatoes would make a delicious side dish for this meal. We love these Roasted Red Potatoes with Smoked Paprika and make them often.

Here’s the recipe for Simply Roasted Asparagus. For the tomatoes, roast plum tomato halves at the same time, with a little drizzle of olive oil, salt and pepper. If you have fresh basil, sprinkle it over the tomatoes at the end.

What to do with your leftovers?  Here are some great ideas for your London Broil leftovers:

I love serving leftover London Broil over a salad for lunch the next day, like this Steak Spinach Salad. Leftover sliced beef is great to add to quesadillas or stir fry too. Try it in something like this Thai Curry Spaghetti Squash– this recipe is delicious!

If you try this recipe, please let me know! Leave a comment, rate it (after you’ve tried it) and take picture and tag it #aggieskitchen on Instagram. I’d love to see it what you’re cooking!

Like beef? Try these easy healthy beef recipes:

Grilled Flank Steak with Brown Sugar Rub

Easy Pepper Steak

Beef and Spinach Stuffed Peppers