Archive | September, 2011

Chocolate Chip Cookies

19 Sep

I was craving cookies yesterday. Big, soft and chewy, chocolate chip cookies. So guess what? I made some! Novel concept, right?

I have been using this chocolate chip cookie recipe for a long time now. When I was a teenager I used to make this same recipe but I would buy white and dark chocolate bars and cut them into squares and chuck those into the mix. Talk about an expensive batch of cookies. Since I no longer have such expendable income to allow me to spend $20 on a batch of cookies, I went back to the basic and more practical chocolate chip.

This recipe is a great jumping off point, you can always add in different types of chips like peanut butter, white chocolate, or mint chocolate. Or try using different candy like M&M’s, Reese’s Pieces or my personal favorite, chopped up peanut butter cups. Yum.

I have some exciting news to share later this week so until then, make these cookies and eat them with a big glass of milk.

Dunk, bite, repeat.

Chocolate Chip Cookies:
Makes about 24 cookies

1 cup Butter at room temperature
3/4 cup Brown Sugar
3/4 cup Granulated White Sugar
2 Eggs
2 tsp Vanilla
2 1/4 cup Flour
1 tsp Baking Soda
1/2 tsp Salt
2 cups Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees and grease two baking sheets.

In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs, one at a time and beat until combined. Add the vanilla and mix again until combined. Remove from the mixer and set aside.

In a separate bowl, sift together the flour, baking soda and salt. Gradually add the dry mixture and hand mix into the butter and sugar mixture until just combined. Lastly, fold in the chocolate chips. If the mixture is quite soft at this point, I usually cover the bowl with plastic wrap and set in the fridge for 10-15 minutes to chill.

Drop by rounded spoonful onto the prepared baking sheets. Bake for 10-12 minutes until set around the edges but still soft in the center. Allow to cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.


Baked Potato Soup

15 Sep

I just shared on Facebook that I have been sick as a dog for three days straight. I caught what I will refer to as Bachelorette Virus 2011.

It was my sister in law’s Bachelorette party on the weekend and because she lives 4 hours away in a really cool vacation town type of place, and I live near the big city, her and the other bridesmaids decide to drive into Vancouver to celebrate! We planned a lovely dinner to be followed by drinks at a fancy lounge and then maybe dancing later in the evening. Turns out, 50% of the bridal party was sick with a cold when they arrived here.

We ended up having our lovely dinner but then skipping drinks to go back to our hotel room. We still had a great time, lounging in the hotel room and chatting, but being that we all stayed in a hotel room together, it was pretty much inevitable that I would be sick within the next few days.

Just as I expected, by Monday evening I was feeling pretty crappy. I ended up staying home from work all day Tuesday and lasted an hour at work on Wednesday before going home sick. Just when I thought it couldn’t get much worse, the unthinkable happened. My laptop broke! The screen apparently needs to be replaced, which was a huge pain in the rear-end because I was, obviously, in no shape to get repairs done AND what the heck was I going to do all day with no computer. I spent countless hours watching the food network, friends reruns, eating 498 popsicles and doing zero laundry or dishes. I used my iphone to shop for my fall boots which I found by the way! Mr. Delish thinks $180 for boots is too much but lucky for me, my friends disagree. So HA, 5 against 1 Mr. Delish!

In my sick state I also decided I needed soup. Like a huge bowl of steaming hot soup to soothe my throat and clear my sinuses.

My mom always makes corn and potato chowder when we were sick and Mmmmm it is so good! Creamy and hearty with sweet pieces of corn and salty bacon. Yum. It always makes me feel better. Unfortunately my mom doesn’t really have recipes for things like that. She’s like me. When she cooks she just works with that she has and it always turns out perfectly.

So I decided to try to duplicate her corn and potato chowder but I wanted to top it with things. You know. Good things. Soup toppings. Sour cream and grated sharp cheddar and chives and BACON. You know, those things. KIND OF a big deal.

Dunk your bread. Do it.

Baked Potato Soup:
makes 4-6 BIG servings

6 raw bacon strips, diced
1 whole Sweet Onion, diced
3 Russet Potatoes, peeled and diced
16 ounces (one tetra pack) Low Sodium Chicken Broth
Salt and Pepper to Taste
2 cups Whole Milk
1 cup Fresh or Frozen Corn Kernals
2 Russet Potatoes, skin on, sliced thinly
1 cup Sour Cream
1 cup grated Sharp Cheddar Cheese
About 6 chives, minced

In a big pot or dutch oven over medium heat, saute bacon until crisp. Remove to a plate lined with a paper towel. Pour out about half of the bacon fat and then set back over the heat. Add the onions to the pot and be sure to scrape up all the brown bits on the bottom of the pot. Saute the onions until very soft. Add in the diced potatoes and cover with the chicken broth, season with salt and pepper to taste. Heat until it comes to a boil and then reduce the heat to low, cover and simmer for 3 hours until the potatoes are soft.

Use a wooden spoon or a potato masher to mash up the potatoes into the broth. Add the milk, corn, and remaining potato slices and stir to combine. Add in half of the cooked bacon and set the rest aside. Cover and simmer for another 30 minutes until the potato slices are cooked through.

Taste and add salt and pepper if needed (this soup needs a lot of salt due to all the potato.) Serve in bowls and top each with a dollop of sour cream, some grated cheddar, a few of the cooked bacon pieces and a sprinkling of chives.

You could also be like me and just throw in some crusty bread for good measure. 


Lemon Ricotta Stuffed Zucchini Blossoms

7 Sep

Fall is around the corner and as much as I am sad to see summer go, I am excited for fall food and the crisp, cool weather. I really am more of a summer person, I was born in July so I think I was destined to be a sun worshiper. Which I usually am, but this summer was…well it was LAME. In Vancouver we didn’t get hot summer weather until like last week, and frankly, I’m over it. Summer had its chance to shine and it left me hanging so I’m really rooting for fall to come along and steal summers thunder.

Also, we are moving in a month and I am not interested in schlepping boxes in 30 degree weather. No thanks. Packing and moving is miserable enough as is, without adding copius amounts of sweat to the occasion. Carrying heavy things, ugh. Packing away my kitchen aid, terrifying. Cleaning out my fridge, yuck. Touching cardboard, crrriiiinnnnggeee.

I do love the unpacking part because I am an organizational freak of nature. Last time we moved Mr. Delish had a “cruise” with his car friends (did I tell you he’s automotive obsessed? That’s for another post.) Anyways, he felt all horrible about leaving me alone to unpack. When really I was having a hay day of my own.

Okay let’s get to it! Zucchini blossoms are an amazing ingredient, the only problem is, finding good ones! Or just finding them at all, really. I have yet to find a regular grocery store that carries them. You usually have to get them at a farmers market. Or of course if you grow your own zucchinis you can pluck them out of your lovely garden.

These ones are filled with a lemony ricotta mixture, lightly battered and fried until crispy. I just made them by themselves but I think they would also be great with some type of aioli as well!

Lemon Ricotta Stuffed Zucchini Blossoms:
makes 12 stuffed blossoms

1 cup ricotta cheese
1/4 cup parmesan cheese
Zest of one lemon
Juice of one lemon
1/4 cup chopped basil
Salt and Pepper to taste
1 1/2 cup flour
1 tbsp baking powder
1 1/2 cup soda water
12 medium Zucchini Blossoms cleaned and dried
Vegetable oil for frying 
More lemon slices for serving

In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, Basil and then season with salt and pepper to taste.

Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside.

In another bowl mix together the flour and baking powder, carefully whisk in the soda water. Set aside.

In a heavy bottom pot or pan, heat about 2 inches of the oil over medium high heat until shimmering. Dip the flowers in the batter and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt.

Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all your taste buds because you are impatient.

Serve with lemon slices to spritz over top. Enjoy!!

Blog Hopping: Breakfasts

1 Sep

Good Morning. Yawwnnnnnnn….

I have a bone to pick with some food bloggers out there. You know who you are. Every morning I slowly get out of bed, mindlessly and half asleep I shower and get ready. Then I pop online and what do I see, every darn morning?

I see all your yummy recipes and they make me hungry. They also make me regret my choice of a protein shake for breakfast. Thanks guys. Thanks a lot.

Luckily for you, I am a forgiving person and decided instead of focusing my jealousy on your food posts this morning, I will feature some of ones I have been drooling over. 

Breakfast is usually in the morning.
Breakfast is tasty.
Breakfast should not be a protein shake.
Breakfast is also really good for dinner.

Copyright Miss Delish 2011

I wrote that poem especially for all of you this morning because I am talented like that and I am not so selfish as to hoard my artistic capabilities.

Now lets see what these actually talented people have to say…

Slow Cooker Steel Cut Oatmeal By Not Rachel Ray

I love this idea! Set your slow cooker and breakfast is ready in the morning.

Apple Pie Breakfast Cake by How Sweet Eats

Cake for breakfast? This is right up my alley.

Cranberry Oatmeal Bars from Eat Yourself Skinny

Yummy! And healthy as always from Kelly at Eat Yourself Skinny

And last but definitely not least, Homemade Pop Tarts from Isabelle at Home

I’ve seen a lot of Homemade Pop Tart recipes lately and I want to try this out!

Definitely stop by some and visit some of these lovely blogs.

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