Maple-Pecan Snickerdoodles

2½ cups flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
¾ cup butter, softened
¼ cup vegetable shortening
1½ cup sugar
1 tsp. vanilla
2 eggs
1 pkg maple chips
1 cup coarsely chopped pecans
3 Tbsp. sugar
1 tsp. cinnamon

Preheat oven to 350°.

In a small bowl, combine flour, cream of tartar, baking soda and salt.  Set aside.

Beat butter, shortening, 1½ cups sugar, and vanilla until creamy.  Add eggs, one at a time, beating well.  Add flour mixture in gradually.  Stir in chips and nuts.

Combine remaining sugar and cinnamon in a small bowl.  Roll or scoop into 1¼-inch balls, rolling in sugar mixture until coated.  Place on ungreased cookie sheets.

Bake 11-12 minutes or just until centers are set.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. 



This recipe can be found on a package of Nestle Toll House Maple Flavored Morsels

Greek Quinoa Salad

1¼ cups quinoa, rinsed
Kosher salt
1 15 -ounce can chickpeas, drained and rinsed
½ seedless cucumber, chopped
3 large plum tomatoes, chopped
½ red onion, thinly sliced
3 Tbsp. red wine vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. finely chopped fresh oregano, plus more for topping
Freshly ground pepper
¼ cup crumbled feta cheese (about 2 ounces)
1 small head romaine lettuce, chopped
¼ cup halved pitted kalamata olives

Bring 1¾ cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.

Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.

Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.

Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.

Zucchini Chips

2 zucchini
2 Tbsp. olive oil
sea salt

Preheat the oven to 250°F (120°C). 

Cut the zucchini into thin slices. Place the slices on a large cutting board or a tea towel placed on the kitchen counter.

Salt carefully and let sit for 10 minutes. Remove excess liquid with paper towels or a clean kitchen towel.

Brush or spray oil on the zucchini. Place the slices on two baking sheets lined with parchment paper.

Place the baking sheets in the oven and slowly cook them until the chips have turned a nice brown color. Set a timer and check after an hour. If they do not appear crisp, lower the heat to 150°F (75°C) or lower and continue to bake them until they look dry.

Make sure to pay attention towards the end. Burned zucchini has a bitter flavor. Shift the positions of the baking sheets in the oven to make sure the chips cook evenly.

Remove the chips from the oven when they are dry and let cool on a rack (without the parchment paper). Enjoy as they are or serve with a dip.

Tip!
Experiment with different seasonings. Try cayenne, or garlic and parmesan. Trust your instincts!

Cilantro Lime Shrimp Wraps

(I forgot to take a photo of the entire wrap)

1 lb. medium shrimp, peeled and deveined

2 tsp. ground cumin

Juice of 1 lime

2 Tbsp. freshly chopped cilantro, plus more for garnish

2 cloves garlic, minced

3 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

Romaine lettuce, for serving

1 avocado, thinly sliced

¼ cup sour cream, for serving

In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.

Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.

Southern Pecan Bread

1½ cups light brown sugar

½ cup granulated sugar

1¼ cup butter, melted

4 eggs, lightly beaten

1 tsp. vanilla

½ tsp. kosher salt

1½ cups self-rising flour

1½ cups chopped pecans

Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside.

Combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn the mixer up to medium speed and mix for 1 minute until smooth.

Mix in the flour until just combined. Fold in the pecans.

Transfer mixture to your prepared pan and bake for 35-40 minutes, or until the center is just set and the edges are lightly golden.

Cool completely in the pan, and then cut into squares.

Notes

Store, airtight at room temperature for up to 3 days.

If you don’t have self-rising flour: 1 cup self-rising flour = 1 cup all-purpose flour = 1½ tsp. baking powder + ½ tsp. kosher salt.

This recipe can be found here.